You might have heard the term sub-therapeutic antibiotics, but what does it mean? Here is a plain-English explanation, why feedlots use them, and how Pre beef is raised on pasture without them.

Why does Pre source from Australia and New Zealand? Mild climates, abundant rainfall, and generations of experience raising cattle on pasture year-round. Here is the story behind our sourcing and why these regions are a perfect fit.

Just like a great wine, great beef depends on region, breed, and age. Here is why you should buy your beef like you buy your wine, and why Pre beef tastes distinctly different from the rest of the meat case.

Why is beef sometimes purple, sometimes red, and sometimes brown? It all comes down to oxygen. Julie, our Pre Quality Manager, explains the science behind why beef changes color and why Pre beef is purple in the package.

What actually goes into ground beef? Here is which parts of the cow are used, how ground beef differs from ground chuck, ground sirloin, and hamburger, and how Pre makes its ground beef.

Packaging is part of beef quality. Here is why Pre beef packaging is fully transparent, vacuum sealed, BPA-free, easy to open, and freezer-ready, and what it tells you about the beef inside.

What really makes beef high-quality? Pre can give you 15 reasons and back each one up. Here are the 15 points of curation behind the best beef we have ever found.

Why is the filet mignon so tender? We always say you can cut Pre's filet mignon with a spoon. Here is where the cut comes from, why it is so soft, and how to cook it.

A term often thrown around in the beef world is aging. Both wet aging and dry aging make a delicious steak. Here is the difference between the two, and why Pre uses wet aging.

Sell by, use by, best by, freeze by: do you know the difference? Julie Divis, our Quality Manager, explains how expiration dates work on beef and other grocery items, and how to keep your food at its best.

We take our beef geekery to a new level when bringing raw beef to the United States. Here is how Pre beef stays fresh on its journey from Australia and New Zealand to Chicago.