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Beef can be grilled, roasted, sautéed, braised, or slow-cooked, depending on the cut and desired result.

Wrap beef tightly in plastic wrap or freezer bags, removing as much air as possible, and label with the date before freezing.

Resting beef means letting it sit for several minutes after cooking to allow juices to redistribute, resulting in a juicier texture.

Choose the right cut for your recipe and use slow-cooking or marinating methods with tougher cuts to achieve tenderness.

Marinate beef for at least 30 minutes to a few hours. Tougher cuts can marinate for up to 24 hours in the refrigerator.

Cuts like ribeye, sirloin, strip steak, and tenderloin are ideal for grilling due to their tenderness and flavor.

Store cooked beef in a sealed container in the refrigerator and consume within 3–4 days.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Store raw beef in the coldest part of your refrigerator, tightly wrapped, and use within 1-2 days for ground beef or 3-5 days for whole cuts.

Spoiled beef often has a sour smell, slimy texture, and a dull color. If in doubt, it's safest to throw it away.

Use a meat thermometer: 125°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium well, and 160°F for well done.

If beef was thawed in the refrigerator and not left out for more than two hours, it can be refrozen safely.

Yes, letting beef sit at room temperature for 20-30 minutes before cooking ensures even cooking.

Slice beef against the grain to maximize tenderness and produce easier-to-chew pieces.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Thaw beef in the refrigerator overnight, in cold water (changing water every 30 minutes), or using the microwave if cooking immediately.