Both labels cost more than conventional. Neither one guarantees the same thing. Here's what grass-fed and organic actually mean for the beef on your plate.

Every claim on a Pre package is there for a reason. Here's a plain-language breakdown of what each one means and why the precision matters.

Meal prep works when the protein anchor is right. Here's how to build a week's worth of meals around Pre beef in one Sunday session.

If your steaks burn before they finish, you're using one zone when you need two. Two-zone grilling is the single move that separates good cooks from great ones.

Each Pre steak has its own personality, and each one rewards a slightly different touch. Here is the technique that gets the best out of every cut, with the exact temps and times per side pulled straight from the eatpre.com product pages, plus the one mistake to avoid on each one. Bookmark it, because this is the only steak cheat sheet you will need.

America turns 250 this year. The cookout deserves an upgrade. Here's how to put real steak on the 4th of July grill, sliced for the table, without losing your mind on timing.

Wondering whether Pre's packaging is recyclable? The chipboard is. Here is how to recycle it, from removing the glue dots to ripping off the plastic strip.

What does Pre stand for? Pre means before, as in the pre-industrialization of the food system. Pre Brands raises cattle the way nature intended, without feedlots or added hormones.

Knowing the right internal temperature is essential for a perfect steak. Follow this steak temperature chart for rare through well done, with average cook times per side for every Pre steak.

Choosing the right oil is just as important as choosing the cut. Here is what high heat cooking oils are, why smoke point matters, and four favorites for a perfect steak sear.

What makes beef better for you? Quality depends on how the cattle live, what they eat, and how the beef is handled. Here is what to look for, and what sets 100% Grass-Fed & Finished beef apart.

Bought steak you cannot eat in time? Freeze it. Here is how long steak can stay in the freezer, how to wrap it, how to defrost it safely, and how long thawed steak keeps.

There are countless ways to cook your favorite cut of steak, but is one method best? Here is how to cook steak on the grill, in a skillet, with the reverse sear, and sous vide.

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.

What is rotational grazing, and why does it matter? Cattle move from paddock to paddock while the rest of the pasture regrows. Here is how it works and how Pre beef is raised.

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.

A juicy steak needs its signature crust. Here are 6 tips for searing your meats for more flavor, from seasoning with salt to starting on the fattiest side and letting your steak rest.

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.

A little extra flavor comes easily from a marinade. Here are 8 tips and tricks for marinating meat, including how to match the marinade to the cut and what never to do with leftover marinade.

What is Pre beef, and why should you choose it? The Pre difference comes down to four things: 100% Grass-Fed & Finished cattle, careful sourcing, transparent packaging, and nutrition.

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.

Grass-fed, organic, and pasture-raised are great buzzwords, but what do they really mean? Here is a direct comparison to help you choose the right beef for your healthy diet.

Label after label says natural beef. What does it really mean? Does it mean grass-fed or humanely raised? Here is how to decode the natural label in beef, and what to check instead.

Cookout season means someone has to bring the steak. Here is how to pick the right cut of steak for your meal, with the flavor, texture, and technique of Pre Ribeye, New York Strip, Petite Sirloin, and Filet Mignon, plus the temps and times that keep every one juicy.