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. Why This Question Matters Grass-fed and organic are the two labels most associated with better beef. They're often shelved together, priced similarly, and marketed with the same health-conscious consumer in mind. But they certify very different things, and choosing based on price or packaging alone usually means choosing blind. What "Organic" Means USDA Organic certification for beef means the animal was raised on certified organic land, fed certified organic feed with no synthetic pesticides or fertilizers, given no synthetic hormones, and had access to pasture at least 120 days per year. It also prohibits most antibiotic use. Critically, organic certification does not specify what the animal was fed beyond "organic." Organic beef can be, and often is, grain-finished. The grain is organic grain, but the animal spent the final months of its life eating grain or corn rather than grass. This is where many shoppers are surprised. An organic label does not mean the animal ate only grass. What "100% Grass-Fed and Finished" Means Grass-fed, specifically "100% Grass-Fed and Finished," means the animal ate only grass and forage from birth through harvest. No grain at any point in the feeding program. The animal is never pulled into a feedlot for a finishing period. This distinction matters for the nutritional profile of the beef. Animals finished on grain develop different fat compositions than animals that remain on grass throughout. 100% Grass-Fed and Finished beef consistently shows higher omega-3 fatty acids and higher conjugated linoleic acid (CLA) content than grain-finished beef, including grain-finished organic beef. Where They Overlap You can buy beef that is both certified organic and 100% grass-fed and finished. That product would meet both sets of standards: organic feed, no synthetic hormones, pasture access, and no grain finishing. But, that represents a small fraction of total organic beef. Pre's standard is 100% Grass-Fed and Finished. Pre beef is not grain-finished at any point in the supply chain. The Nutritional Case for Grass-Fed Research comparing 100% grass-fed beef to conventional grain-fed beef consistently finds meaningful differences in omega-3 content and CLA concentration. The ratio of omega-6 to omega-3 in grass-fed beef is closer to the ratio associated with anti-inflammatory diets. CLA has been associated with several health benefits in research settings, though the science continues to develop. These differences are present in 100% Grass-Fed and Finished beef, but are less predictable in grain-finished organic beef, because the finishing diet influences the fat composition significantly. How to Read the Label If you see "grass-fed" without "grass-finished" or "100% Grass-Fed and Finished," the animal may have eaten grass for part of its life and grain for the rest. This is legal in the US and common. The claim is technically accurate, and the nutritional profile may be different from what you're expecting. "100% Grass-Fed and Finished" is the phrase to look for. It's the most specific, and it's the standard Pre holds across every product in its lineup. FAQ Is grass-fed beef always leaner than conventional? Generally, yes. 100% Grass-Fed and Finished beef tends to be leaner, with a different fat distribution. The marbling in grass-fed beef is often lighter than in grain-finished beef, which affects both caloric content and cooking behavior. Pre's sourcing targets animals with appropriate marbling for flavor without the excess fat of heavily grain-finished cuts. Does organic beef taste different? Taste differences are real but hard to attribute to certification alone. Finishing diet, breed, animal age, and how the beef is handled after harvest all affect flavor. 100% Grass-Fed and Finished beef has a distinct flavor profile, often described as slightly more mineral or complex, compared to grain-finished beef. Why doesn't Pre pursue organic certification? Pre's sourcing standard is built around the 15 Points of Curation, which includes 100% Grass-Fed and Finished as a baseline. Organic certification addresses some overlapping attributes but doesn't require the specifics that define Pre's standard, including marbling evaluation, meat and fat color, and animal age. Pre's sourcing criteria are more targeted to the factors that determine quality in the cut.

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. The Problem with Beef Labels The beef label is one of the most contested pieces of real estate in the grocery store. Terms like "natural," "grass-fed," "hormone-free," and "humanely raised" get applied loosely, regulated inconsistently, and interpreted in ways that don't always match what's actually happening on the farm. Pre's packaging uses specific language. Here's what each claim means, where it comes from, and why it matters. "100% Grass-Fed and Finished" This is the most important distinction on our label, and it's the one most often softened by competitors. "Grass-fed" alone doesn't mean much. In the United States, beef can be labeled grass-fed if the animal ate grass at some point, even if it was grain-finished for the last several months of its life to add weight before slaughter. "100% Grass-Fed and Finished" means the animal ate nothing but grass and forage for its entire life, from birth to harvest. No grain finishing period. This affects the fat composition, the omega-3 profile, and the CLA content of the beef you're eating. "No Added Hormones" This claim means no synthetic growth hormones were administered to the animal. It does not mean hormone-free, because animals produce hormones naturally. It means no one added anything artificial to speed up growth or increase yield. It's worth noting that the USDA already prohibits the use of hormones in pork and poultry, so this claim is specific and meaningful only when applied to beef. "Humanely Raised" This is one of the claims that requires the most context. Pre's sourcing standard requires that animals are raised with access to open pasture, that they are not subjected to unnecessary stress or confinement, and that handling practices at every point in the supply chain meet defined welfare criteria. This is one of the 15 Points of Curation that Pre uses to evaluate and select the farms and ranches it sources from. It is not a self-certification. What "Pre Certified" Means Pre does not rely on broad third-party certifications alone. The 15 Points of Curation is a sourcing framework developed specifically for Pre that goes beyond what most certifications require. It includes standards for marbling score, meat color, fat color, animal age, and traceability, among others. Every animal that becomes a Pre product has been evaluated against this framework. The Language We Intentionally Don't Use "Natural" means almost nothing on a beef label. The USDA's definition of natural for meat simply means "minimally processed and no artificial ingredients," which applies to nearly all fresh beef. We don't use it because it doesn't communicate anything meaningful. "Premium" is subjective. We use specific, measurable standards instead of the word premium, even though we believe our standards are premium by any reasonable definition. FAQ Is grass-fed beef always better than conventional? From a nutritional standpoint, 100% Grass-Fed and Finished beef consistently shows higher omega-3 content and higher CLA concentrations than grain-fed beef. Whether that difference matters to you depends on how you prioritize nutritional attributes in your food choices. What's the difference between grass-fed and organic? Organic certification in the United States governs what the animal was fed (organic feed, which can include organic grain) and what it wasn't exposed to (synthetic pesticides, most antibiotics). It does not require 100% grass feeding. Grass-fed and organic are separate attributes that can overlap but often don't. Are Pre products certified by a third party? Pre's sourcing uses third-party audits as part of its verification process. The 15 Points of Curation framework is the primary sourcing standard, which goes beyond what most single third-party certifications require. Does "no added hormones" mean the beef is hormone-free? No. All animals produce hormones naturally. "No added hormones" means no synthetic growth hormones were administered. It is a meaningful claim for beef specifically, since hormone use is legal in US cattle production and common in conventional supply chains.

Meal prep falls apart when the protein is an afterthought. You spend Sunday cooking grains and roasting vegetables, then you're scrambling on Wednesday because there's nothing filling to anchor the meal. Start with Pre beef, and the rest builds around it naturally. Why Protein Has to Come First During Meal Prep This guide is for anyone who wants five days of high-protein, ready-to-assemble meals without spending six hours in the kitchen. It works for a family of four or a single person doing serious weekly prep. What You Need Before You Start Pull two to three pounds of Pre beef from the freezer the night before. The 85% Ground Beef is the most versatile for this kind of prep, though Petite Sirloin batch-sliced for bowls is a close second. You want enough cooked protein to cover at least four of your five weekdays. Other than that: one sheet pan, one large skillet, and 90 minutes of actual active time. The rest is the oven doing the work. The Three-Format Approach Cook your beef in three seasoning formats so it doesn't taste the same on day five as it did on day one. Format 1: Classic Seasoned (Monday/Tuesday) Season with salt, pepper, garlic powder, and a splash of Worcestershire. Cook in a skillet over medium-high until browned through. Goes into tacos, rice bowls, pasta, or scrambled eggs. Format 2: Taco-Spiced (Wednesday/Thursday) Cumin, chili powder, smoked paprika, garlic, onion. Same method. This batch becomes fajita bowls, burrito wraps, or nachos on a busy night. Format 3: Italian-Style (Friday) Italian seasoning, red pepper flakes, a little tomato paste stirred in at the end. Pasta sauce, stuffed peppers, or a quick Bolognese over whatever grain you have left. How to Store It Let the beef cool completely before portioning. Glass containers hold up better than plastic for multiple reheats. Label each format so you're not guessing. Ground beef lasts four days refrigerated and up to three months in Pre's vacuum-sealed packaging in the freezer. Putting the Week Together Once the beef is done, fill out the rest of the prep in 20 minutes: cook a pot of rice, roast whatever vegetables are in the fridge, and make a batch of a sauce or dressing. You now have the building blocks for eight to ten different meals with no additional cooking required during the week. The goal is to make the answer to "what's for dinner" as obvious as possible. With Pre beef prepped and portioned, the answer is always clear. FAQ What Pre product is best for meal prep? 85% Ground Beef is the most flexible. It absorbs seasoning well, holds up to reheating, and works in more formats than any other cut. If you want a sliced steak option, Petite Sirloin batch-cooked and sliced thin is excellent for bowls. How long does cooked Pre beef last in the fridge? Four days, stored in a sealed container. If you're prepping for a five-day week, freeze the Friday portion and pull it out Thursday night. Can I freeze the prepped beef? Yes. Cooked ground beef freezes well for up to three months. Portion it before freezing so you can thaw exactly what you need. Is 95% Ground Beef better for meal prep than 85%? It depends on the application. 95% is leaner and works well in dishes where you want less rendered fat. 85% holds more moisture and flavor, which makes it better for reheating across multiple days.

Sirloin Steak Fajita Bowls bring the sizzle of National Fajita Day to a lighter, bowl-style format. Petite sirloin marinates in lime, garlic, and cumin, then sears hot and fast for a deeply charred crust before resting and slicing thin. Cilantro-lime rice, charred peppers and onions, black beans, and roasted corn round out the bowl for a build that's fresh and filling. Pre's grass-fed sirloin keeps protein lean without sacrificing flavor, making this a fajita night that holds up as a weeknight dinner. Total Time: 1 hour 10 minutes Servings: 4 Steak Fajita Bowls Ingredients Cilantro Lime Rice 2 cups cooked rice 2 tablespoons chopped fresh cilantro Juice of 1 lime Fajita Bowls 1 10-ounce Pre petite sirloin steak, blotted dry with paper towel, cut across the grain into ½-inch strips 1 teaspoon kosher salt Zest of 1 lime (after zesting, cut lime in half and reserve for juicing) 2 teaspoons cumin 2 teaspoons dried oregano 2 cloves of garlic, minced 1 tablespoon plus 2 teaspoons olive oil, divided ½ green bell pepper, sliced into thin strips ½ red bell pepper, sliced into thin strips ½ yellow bell pepper, sliced into thin strips 1 sweet onion, halved and thinly sliced ½ cup canned black beans, rinsed and drained on paper towel For Serving Flour or corn tortillas, or tortilla chips Diced avocado Pico de gallo Fresh cilantro

Carne Asada Bao Tacos take a classic marinated sirloin taco and tuck it into a steamed bao bun instead of a tortilla. Lime, cumin, and oregano marinate the petite sirloin before a hard sear in a hot cast-iron skillet. Piled onto pillowy bao with pickled red onions, avocado, cilantro, queso fresco, and salsa verde, this is an easy, fast twist on taco night. Total Time: 1 hour 45 minutes Servings: 4 Carne Asada Bao Tacos Ingredients For the Consommé and Steak 1 10-ounce Pre petite sirloin steak, blotted dry with paper towel, cut across grain into ½-inch strips 1 tablespoon cooking oil 1 teaspoon kosher salt Zest of 1 lime (after zesting, cut lime in half and reserve for juicing) 2 teaspoons cumin 2 teaspoons dried oregano 2 cloves of garlic, minced To Serve Pickled Red Onions (recipe follows) 1 avocado, diced Fresh cilantro, chopped Crumbled queso fresco Salsa verde 8 bao buns, steamed according to package directions Pickled Red Onions 1 cup white vinegar 1 cup water 2 tablespoons cane sugar 1 tablespoon kosher or sea salt 2 medium red onions, peeled, halved through stem end, and thinly sliced Pickled Red Instructions: Combine vinegar, water, sugar, and salt in medium saucepan. Bring to boil over medium-high heat. Add onion slices, stir, and remove from heat. Let onions cool in brine about 30 minutes. Pour onions and brine into glass jar with lid. Refrigerate at least 1 hour before using. Onions keep refrigerated up to 2 months. Carne Asada Bao Tacos Instructions 1. Place steak strips in bowl and toss with salt. Add oil, lime zest, cumin, oregano, and garlic to jar with tight-fitting lid. Shake vigorously to blend, then pour over steak. Toss to coat and marinate in refrigerator at least 30 minutes, up to 1 hour. 2. Heat large cast-iron skillet over high heat. Using tongs, remove steak from marinade and blot dry with paper towels. Sear steak 4 to 5 minutes, flipping occasionally. Remove from pan, squeeze reserved lime juice over hot steak, and let rest 5 minutes. 3. Fill steamed bao buns with sliced steak. Top Carne Asada Bao Tacos with pickled red onions, avocado, cilantro, queso fresco, and salsa verde.

Birria de Res Tacos turn a taco night into a full taco party. Traditionally made with goat and simmered for hours, this version simmers a dried chile consommé instead, then uses that consommé two ways: dipping tortillas before searing, and pouring extra on the side for dunking every bite. Petite sirloin, diced small and charred in a hot cast-iron skillet, keeps this version quick without losing the deep, savory flavor Birria is known for. Tip: Dried chiles and Mexican oregano are both sold at Mexican or Latin markets, or online — buy them from the same source for the freshest flavor. A high-powered blender makes for a smoother consommé, and disposable gloves keep hands from picking up chile heat while prepping. Total Time: 1 hour Servings: 2–4 Birria Tacos Ingredients For the Consommé and Steak 1 10-ounce Pre petite sirloin steak, blotted dry with paper towel and cut into ½-inch dice 4 teaspoons kosher salt, divided 2 teaspoons high heat cooking oil 1 large white onion, halved 1 dried Guajillo pepper 1 dried Ancho pepper 2 dried chili de árbol peppers 6 cloves of garlic, mashed 2 cups low sodium beef stock ½ cup canned diced tomatoes 2 teaspoons honey 2 sprigs fresh marjoram 2 sprigs fresh thyme ¼ teaspoon cumin seed ⅛ teaspoon ground cinnamon For Serving 6 corn tortillas 12 ounces shredded Chihuahua cheese Finely chopped onion (reserved from above) and fresh cilantro, for garnish 2 limes, cut into wedges ½ cup fresh radishes, washed, trimmed, and sliced Instructions: Halve onion. Roughly chop one half and add to blender; set aside. Finely dice remaining half and set aside for garnish. Finely chop cilantro and combine with diced onion for garnish. Remove stems from chiles by cutting off tops. Cut each chile in half lengthwise and scoop seeds with small spoon. It's fine if chiles break; remove as many seeds as possible. Add chiles to small saucepan and cover with water. Bring to boil, then reduce to simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Reserve ¼ cup cooking water and discard remaining liquid. Transfer chiles and chopped onion to blender. Add 2 teaspoons salt, garlic, reserved chili water, beef stock, tomatoes, and honey. Blend slowly until smooth. (Why: blending in stages, rather than all at once, keeps skins from clogging blades and produces a smoother consommé.) Pour blended sauce into medium pot over medium heat. Add marjoram, thyme, cumin, and cinnamon. Bring to low boil and cook 20 minutes, then remove from heat. For smoothest consommé, pass sauce through fine-mesh strainer back into saucepan. Keep warm until serving. Season diced steak with remaining 2 teaspoons salt. Heat cast-iron skillet over medium-high heat and add cooking oil. Add steak and cook, tossing, until it begins to char, about 4 to 5 minutes. When ready to serve, preheat oven to 200º F. Tacos are crispiest straight out of pan, but oven keeps finished tacos warm while remaining batches cook. Toss diced steak with about ¼ cup consommé. Set second pan of warm consommé near cast-iron pan. Heat cast-iron pan over medium-high heat. Using tongs, dip each corn tortilla in consommé, then place in heated pan. Add generous amount of cheese to one half of tortilla, followed by diced steak. Fold tortilla by flipping undressed half over cheese and steak, pressing lightly with spatula. Flip to sear both sides. (Why: dipping tortilla in consommé before searing infuses it with flavor and builds classic quesabirria crust.) Serve Birria Tacos with cilantro-onion garnish, lime wedges, and radishes, with extra consommé on side for dipping. Notes: Consommé can be made 2 days ahead. Cool, store in covered container, and reheat gently before serving.

Ground Beef Scalloped Potatoes turns a classic side into a full meal. Thin-sliced Yukon Golds simmer in a rich, garlic-and-thyme-infused cream base, then layer with seasoned 95% lean ground beef and a blanket of Gruyere between every layer. A quick broil at the end crisps the top layer of cheese into a golden crust. This casserole holds up well for make-ahead dinners, potlucks, or leftovers reheated all week. Total Time: 40 minutes Servings: 4–6 Ground Beef Scalloped Potatoes Ingredients 1 16-ounce package Pre 95% lean ground beef 1 teaspoon cooking oil 3 teaspoons coarse salt, divided 3 cloves of garlic, mashed 3 tablespoons butter, divided 4 pounds Yukon Gold potatoes, about 8 medium, peeled 2 cups half and half 6 cups whole milk 1 quart low-sodium chicken stock 1 tablespoon Minor's low-sodium chicken stock base, or other low-sodium bouillon cube 3 sprigs fresh thyme 1 teaspoon chopped fresh thyme, reserved for garnish ½ teaspoon finely ground pepper Pinch fresh nutmeg, about 5 or 6 passes over microplane grater 11 ounces freshly grated Gruyere, Jarlsberg, or other high-quality Swiss-type cheese Equipment: 9x13-inch (3-quart) baking dish Mandoline slicer, optional Microplane grater, optional Recipe Notes This recipe yields more cooking liquid than needed for assembly. Extra liquid can be added to broth, stew, or soup recipes in place of milk or cream. It will keep 1 week in refrigerator or 1 month in freezer. Instructions: Preheat oven to 350º F. Remove ground beef from package and blot dry with paper towel. Heat skillet over medium-high heat and add beef. Cook, breaking up with wooden spoon. Add 1 teaspoon salt and continue to cook until no longer pink, about 6 minutes. Set aside. Brush dish with 1 tablespoon melted butter. Slice potatoes into ⅛-inch-thick slices, using thick blade of mandoline slicer or sharp knife. Place potatoes in large saucepan. Add remaining butter, garlic cloves, half and half, milk, chicken stock, stock base or bouillon, thyme sprigs, remaining salt, pepper, and nutmeg. Bring to slow boil over medium-high heat, stirring gently to blend ingredients. Reduce heat to medium-low and cook potatoes 10 minutes, keeping liquid at very low simmer to avoid scalding. (Why: a hard boil can break the dairy and cause it to curdle.) Let cool slightly, 5 to 10 minutes. Remove thyme sprigs, allow to cool and reserve cooking liquid for another use. Using slotted spoon, transfer one layer's worth of potatoes to prepared dish, keeping as many slices intact as possible. Arrange potatoes by hand into solid, slightly overlapping layer; layer does not need to be perfectly even. Top with even layer of ground beef, then even layer of cheese. Repeat layers with remaining potatoes, beef, and cheese. Tuck any potato fragments into top layer or open spaces along sides of dish. Reserve about ⅓ cup cheese to add after baking. Cover with foil and bake 45 minutes. Test potatoes with sharp knife; if not completely tender, bake 5 minutes more. Remove foil and set broiler to high. Sprinkle reserved cheese over top. Broil until cheese is melted and browned, about 1 to 2 minutes. Remove from oven. Garnish with reserved chopped thyme and a few grates each of nutmeg and pepper, reserved from above. Let Ground Beef Scalloped Potatoes cool at least 15 minutes before serving. Make-Ahead & Storage: Potatoes can be made ahead to this point and refrigerated 1 day. To reheat, place in 250º F oven 20 minutes, or microwave on medium 1 to 2 minutes. Leftovers keep covered in refrigerator 3 days. To freeze, wrap tightly in foil and place in freezer bag, pushing out as much air as possible before sealing. Potatoes keep in freezer 1 month. Defrost before reheating: remove foil, place in baking dish that provides tightest fit, cover with foil, and place in preheated 300º F oven until warmed through, about 20 to 30 minutes.

A hollowed loaf of French bread stands in for a bun, holding melted American cheese and a pan of Pre's 85% lean ground beef seasoned with garlic powder and a splash of pickle juice. Sliced into portions, Cheeseburger Boats bring every classic burger flavor to a shareable format built for a crowd. Kid-friendly and easy to build ahead, they work equally well as a quick family dinner or a party platter with toppings on the side. Total Time: 40 minutes Servings: 4–6 Cheeseburger Boats Ingredients 1 16-ounce package Pre 85% lean ground beef 1 16-inch loaf of French bread ¼ cup butter, melted 2 teaspoons cooking oil 1 small yellow onion, diced 1 teaspoon kosher salt 1 teaspoon garlic powder 1 tablespoon pickle juice 8 slices American cheese Optional Toppings: Dill pickle slices Shredded iceberg lettuce Sliced raw or sauteed onions Sliced tomatoes Ketchup and mustard, for dipping Instructions: Preheat oven to 350º F. Slice top quarter off French bread lengthwise to create flat top. Hollow out center of bottom loaf, leaving about 1/2-inch border of bread on all sides and bottom to hold fillings. Brush inside of hollowed loaf with melted butter. Heat large skillet over medium-high heat. Add oil and onion, and sauté until onion begins to wilt, about 2 to 3 minutes. Add beef, salt, garlic powder, and pickle juice, and cook, breaking up with wooden spoon, until fully browned, about 7 to 8 minutes. (Why: medium-high heat develops a deeper, browned crust through the Maillard reaction.) Lay cheese slices in hollowed-out bread. Spoon hot Cheeseburger Boats filling evenly over cheese. Put filled bread boat on foil-lined baking sheet. Bake 15 minutes. Let cool at least 5 minutes, then slice into individual servings. (Why: brief cooling lets cheese and filling set, making cleaner slices.)

This layered sweet and sour dip brings bold, unexpected flavor to any party spread. Seasoned Pre 92% Lean Ground Beef sits over a whipped cream cheese base spiked with Chinese five-spice. It's finished with crunchy peanuts, fresh cilantro, and shredded carrot. This dip comes together quickly, holds well in the refrigerator, and is just as good at a backyard picnic as it is on a holiday table. Total Time: 30 minutes Servings: 6–10 Sweet and Sour Dip Ingredients 1 16-ounce package Pre 92% Lean Ground Beef, removed from package and patted dry 1 teaspoon Chinese five-spice powder, divided 2 teaspoons garlic powder, divided ½ teaspoon kosher salt 2 8-ounce packages cream cheese, room temperature 1½ tablespoons low-sodium soy sauce, divided ¾ cup plus 1 tablespoon prepared sweet and sour sauce, divided 3 green onions, trimmed and sliced, white and green parts separated ¾ cup shredded carrot, 2 tablespoons reserved for garnish 1 8-ounce can diced water chestnuts, drained and rinsed ¼ cup fresh cilantro, stemmed and chopped, 2 tablespoons reserved for garnish ½ cup roasted salted peanuts, roughly chopped Instructions Remove cream cheese from foil packaging while cold. Place it on a plate to come to room temperature. (Why? Peeling the foil while cold reduces waste — soft cream cheese sticks to the wrapper.) Heat a skillet over medium-high heat. Add ground beef and brown it, breaking it up with a spoon. Add ½ teaspoon of the five-spice powder, 1 teaspoon of the garlic powder, and the salt. Cook until no longer pink, about 6 to 7 minutes. Add 1 tablespoon of the soy sauce and 1 tablespoon of the sweet and sour sauce to the beef. Stir in the white parts of the green onions. Remove from heat and set aside to cool. Place cream cheese in a bowl and beat with a hand mixer until fluffy. Add the remaining ½ teaspoon of five-spice powder, the remaining 1 teaspoon of garlic powder, and the remaining ½ tablespoon of soy sauce. Beat until combined. Add the green parts of the green onions (reserving 1 tablespoon for garnish), carrots, water chestnuts, and cilantro to the cream cheese mixture. Mix until just combined. Spread the cream cheese mixture evenly into a 9-inch glass or ceramic pie plate or shallow round bowl. Drizzle the remaining ¾ cup of sweet and sour sauce evenly over the cream cheese layer. Top with the cooled sweet and sour beef mixture, spreading it evenly. In a small bowl, toss peanuts with reserved carrot and cilantro. Scatter the peanut mixture over the top of the dip. 10. Serve immediately with wonton chips, or refrigerate until ready to serve. If made ahead, remove from the refrigerator 30 to 40 minutes before serving. Why This Dip Stands Out This sweet and sour dip is not just another appetizer. It’s a flavor explosion that combines the richness of cream cheese with the zest of Chinese spices. The crunchy peanuts add texture, while the fresh cilantro brightens every bite. Perfect for Any Occasion Whether you're hosting a casual get-together or a festive holiday gathering, this dip fits right in. It's easy to whip up and can be made ahead of time. Plus, it pairs perfectly with a variety of dippers, from wonton chips to fresh veggies. Storing Leftovers If you have any leftovers (which is rare!), store them in an airtight container in the fridge. The flavors will meld together, making it even tastier the next day. Just remember to let it sit out for a bit before serving again. Final Thoughts This sweet and sour dip is a crowd-pleaser. It’s simple, delicious, and sure to impress. So, grab your ingredients and get ready to enjoy a delightful treat that everyone will love!

Halal Cart-Style Beef and Rice is a homemade take on one of New York City's most iconic street foods. Tender cubes of Pre grass-fed ribeye are marinated in yogurt and warm spices, then seared until charred and served over golden turmeric-scented basmati rice. A creamy white sauce and a punchy chili kebab sauce bring the full cart experience to the table. Clean, high-protein, and packed with bold, layered flavor. Total Time: 1 hour 45 minutes, plus 1 hour marinating Servings: 2–4 Halal Cart Beef and Rice Ingredients White Sauce ½ cup mayonnaise ½ cup plain whole-milk yogurt 2 teaspoons water 1 teaspoon lemon juice 1 teaspoon sugar ½ teaspoon kosher salt ¼ teaspoon garlic powder ⅛ teaspoon pepper Chili Kebab Sauce 1 14-ounce can chopped tomatoes 1 to 3 red chilis, chopped 1 small red onion, diced 3 to 4 cloves of garlic, mashed 1 tablespoon tomato paste 1 tablespoon sugar 1 tablespoon cider vinegar 2 tablespoons fresh parsley, chopped salt and pepper, to taste Beef and Rice 1 10-ounce Pre Ribeye ½ cup plain whole-milk yogurt ½ cup plus 2 teaspoons vegetable oil, divided 2 teaspoons lemon juice 2 teaspoons ground coriander 1 teaspoon ground cumin 1 teaspoon garlic powder 2 teaspoons kosher salt, divided ¾ teaspoon pepper ½ tablespoon ground turmeric 1 cup basmati rice To Serve 2 cups shredded iceberg lettuce 1 cup cherry or grape tomatoes, quartered 2 Persian cucumbers, diced 1 tablespoon olive oil ½ teaspoon kosher salt Instructions: For White Sauce: Whisk all ingredients together in a medium bowl. (Why: making the sauce first gives flavors time to meld while the beef marinates.) Refrigerate white sauce for at least 1 hour or up to 3 days. For Chili Kebab Sauce: Place all ingredients in bowl of a mini food processor and pulse until smooth and slightly pulpy. Transfer to a small saucepan and cook over medium heat, stirring, until slightly thickened, about 5 minutes. Remove from heat and let cool. Remove halal cart beef from package and blot dry with a paper towel. (Why: removing surface moisture helps develop a deeper, browned crust.) Cut steak into 1½-inch cubes. Combine yogurt, ½ cup of the vegetable oil, lemon juice, coriander, cumin, garlic powder, 1 teaspoon of the salt, and pepper in a large bowl. Add steak cubes and toss to coat. (Why: acid from the yogurt begins to break down surface proteins, improving tenderness and flavor absorption.) Cover and refrigerate for at least 1 hour or up to 8 hours. Remove meat from marinade and blot dry on paper towels. Heat a skillet over medium-high heat. Transfer steak cubes to pan and cook, shaking pan to toss, until charred and cooked to medium rare (125-130º F), about 4 to 5 minutes total. Remove from pan and set aside. Bring 6 cups of water, remaining 1 teaspoon salt, and turmeric to a boil in a pot over high heat. Add rice and boil, stirring occasionally, until just tender, about 9 minutes. Strain rice and transfer to a bowl. Drizzle with remaining 2 teaspoons vegetable oil and stir gently until all grains are coated. Toss tomatoes, cucumbers, olive oil, and ½ teaspoon salt together in a small bowl. Divide rice among serving bowls, top with cubed steak, drizzle generously with white sauce, and serve alongside cucumber-tomato salad, shredded lettuce, and chili kebab sauce.

Inspired by the warm spice blend of shawarma, these Steak Kebabs marinate cubed Pre New York Strip in tomato paste, coriander, turmeric, and cumin before a quick turn on the grill. A chilled garlic yogurt sauce, warm pita, and bright tomato cucumber salad round out the platter. Pre's New York Strip stays lean and tender, making it well suited to a quick marinate-and-grill format. Total Time: 1 hour 20 minutes (plus 1–8 hours marinating time) Servings: 4–6 Steak Kebabs Ingredients 2 10-ounce Pre New York Strip steaks 5 large garlic cloves, mashed 1 large lemon, zested ½ cup mayonnaise 1 cup yogurt 2 teaspoons kosher salt, divided 3 tablespoons double-concentrated tomato paste 1 tablespoon ground coriander 1 teaspoon ground turmeric ½ teaspoon cayenne pepper ½ teaspoon ground cumin ½ cup neutral oil 2 tablespoons fresh lemon juice Pita bread, for serving Cucumbers, sliced, for serving Radishes, sliced, for serving Lemon wedges, for serving 6 to 8 long wooden skewers, soaked 1 hour, or metal skewers Instructions: Rinse lemons, cut in half horizontally, and remove any seeds. Brush cut sides with olive oil and sprinkle with kosher salt. Gather fresh herbs and tie the bottom stems together with kitchen twine to form a basting broom. Tie the basting broom to the end of the handle of a wooden spoon. Brush the herbs with olive oil. Preheat grill or grill pan over medium high heat. Place lemons cut side down and cook undisturbed 5 to 7 minutes, until the exposed flesh is caramelized and charred. Move lemons to the coolest section of the grill, or set the pan off heat to rest while the steaks cook. Pat ribeye dry and season generously with kosher salt. Let rest at room temperature about 30 minutes. Grill ribeye over high heat 4 to 5 minutes per side, basting with the olive-oil-brushed herb broom as it cooks. (Why: high heat creates a flavorful crust through the Maillard reaction.) Cook to an internal temperature of 125º F for medium-rare, adjusting time for thickness and preferred doneness. Remove steaks and rest 5 to 10 minutes. Squeeze the warm grilled lemon directly over each steak, then baste once more with the herb broom. Slice the Grilled Lemon Ribeye against the grain and finish with flaky finishing salt.

Taco Rice is believed to have originated in Okinawa in the 1980s, often credited to a restaurant near Kadena Air Base that adapted taco fillings into a rice bowl for U.S. servicemen craving familiar flavors without needing a tortilla. The dish has since become an Okinawan comfort food in its own right: taco-seasoned beef spooned over hot rice, finished with melted cheese, shredded lettuce, and diced tomato. This version uses Pre's 85% lean ground beef for a quick, weeknight-friendly take on the classic. Total Time: 25 minutes Servings: 4 Taco Rice Ingredients Focaccia Dough 1 16-ounce package Pre 85% Lean Ground Beef 1 teaspoon neutral cooking oil 2 cloves of garlic, minced 2 tablespoons low sodium soy sauce 2 tablespoons ketchup 1 tablespoon chili powder 1 tablespoon taco sauce ½ teaspoon ground cumin ½ teaspoon kosher salt ¼ teaspoon ground black pepper Base & Toppings: 4 cups white rice, cooked 2 cups iceberg lettuce, shredded 2 medium tomatoes, diced 1 cup cheddar cheese, shredded Taco sauce, extra, for serving Instructions: Heat skillet over medium heat. Add oil and garlic, and cook until fragrant, about 30 seconds. Add beef and cook, breaking up with wooden spoon, until cooked through and beginning to brown, 5 to 7 minutes. Stir in soy sauce, ketchup, chili powder, taco sauce, cumin, salt, and pepper. Simmer 3 to 4 minutes, then remove from heat. Divide hot, cooked rice into 4 large bowls. Spoon seasoned beef, hot from pan, evenly over rice for each Taco Rice bowl. Top with heavy layer of shredded cheese so it begins to melt slightly from heat. Top with shredded lettuce, diced tomatoes, and extra taco sauce. Serve immediately.