Latest News From S.C. Beef Marketing Co-op
From farm to table, get the latest news and information about the beef industry.
Pasture-raised vs grass-fed: Other than the obvious distinction in grazing habits, what are the key differences between the two? And which is better for you?
South Carolina Brisket is a delicious and versatile cut of beef that can be sliced or shredded and is perfect for barbecue or any other occasion.
South Carolina is home to a variety of breeds of cattle, each with their own unique characteristics. See which types of American livestock the fertile lands of SC offer.
South Carolina is home to some of the best beef in the country. Learn what makes our beef a cut above.
Ribeye vs Filet vs Sirloin: What are similarities, differences and which is truly the most tender cut.
Beef knuckle round is a delicious and versatile cut of meat. It can be used in a variety of dishes. Beef knuckle round is a good source of protein and iron. It is a hearty and flavorful cut of meat that is sure to please.
From the tender filet mignon to the hearty chuck roast, we’ll take a look at the eight primal cuts of South Carolina beef and how to cook them perfectly.
Frontquarter vs Hindquarter: Which Beef Cut Is Best For Your Dinner Table Tonight? Both types of cuts have their own unique set of advantages and disadvantages.
Two of the most popular types of South Carolina steaks are the T-bone and Porterhouse. Both are cuts of beef from the short loin and both have a bone in the middle. However, there are some key differences.
