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  2. Organic beef - Wikipedia

    en.wikipedia.org/wiki/Organic_beef

    Beef from feedlots can be labeled natural, according to the USDA’s definition. The U.S. Department of Agriculture allows any fresh meat to be described as "natural" if it includes no artificial flavoring, coloring, preservative or any other artificial ingredient. Minimally processed products, such as ground meat, also count as "natural."

  3. 38 Organic Foods Worth Buying at Costco - AOL

    www.aol.com/38-organic-foods-worth-buying...

    Do your grill/smoker/oven justice by having a collection of organic, gluten-free, non-GMO, and MSG-free rubs to be used solo on a piece of meat or as part of a sauce or marinade.

  4. How to Get the Biggest Health Bang for Your Organic ... - AOL

    www.aol.com/news/2011-07-23-how-to-get-the...

    As for meat, there are fewer hard and fast rules. "Organic meat is fed organic feed," Nestle explains, "and the animals are supposed to have access to outdoors" -- as opposed to being confined in ...

  5. Liebig's Extract of Meat Company - Wikipedia

    en.wikipedia.org/wiki/Liebig's_Extract_of_Meat...

    Liebig's Extract of Meat Company, established in the United Kingdom, was the producer of LEMCO brand Liebig's Extract of Meat and the originator of Oxo meat extracts and Oxo beef stock cubes. It was named after Justus Freiherr von Liebig , the 19th-century German organic chemist who developed and promoted a method for industrial production of ...

  6. Crowd Cow - Wikipedia

    en.wikipedia.org/wiki/Crowd_Cow

    The company initially shipped beef to customers and later expanded their offerings to include chicken, pork, lamb, and seafood. Crowd Cow provides customers with background about the ranches from which it sources its meat. The company markets its meat as following the sustainable agriculture principles and for ethical treatment of farm animals.

  7. Restructured steak - Wikipedia

    en.wikipedia.org/wiki/Restructured_steak

    Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Restructured steak is sometimes made using cheaper cuts of beef such as the hind quarter or fore quarter of beef. [1] Allowed food-grade agents include:

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