Publix GreenWise Market Beef

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When it comes to feeling good about eating well, Publix GreenWise Market Beef is truly a cut above. Humanely raised on a vegetarian diet, and raised without added hormones or antibiotics, the beef meets the high standards of Publix and the USDA.

Never altered with chemicals, artificial ingredients or added preservatives, Publix GreenWise Market Beef is tender and juicy. Whether you're entertaining guests or your family's request for meat and potatoes, it's a simply delicious entrée.

Facts About Publix GreenWise Market Beef

• Naturally delicious, Publix GreenWise Market cuts are never beefed up with artificial ingredients or preservatives.
• Our beef is source-verified, meaning we audit the ranch where it is raised to ensure it meets Publix’s strict standards, and we can track the history of the cattle.
• Publix Greenwise Market Beef was raised on a strict, regulated vegetarian diet.
• The cattle are raised humanely.
• Enjoy our choice beef the way nature intended—without antibiotics and added hormones.

Fundamentals

• Promptly refrigerate or freeze beef as soon after purchase as possible while it is fresh and in top condition. Refrigerate beef in its original store packaging in the meat compartment or coldest part of the refrigerator for up to four days. Freeze beef in quality freezer wrap, squeezing out as much air as possible to preserve moisture and to avoid freezer frost and freezer burn. Defrost beef in the refrigerator on a plate to catch any drippings or in the microwave—never at room temperature where bacteria grows rapidly.
• When handling raw meat, it’s important to follow food safety procedures to prevent food-borne illness. Always wash your hands, utensils, cutting boards and counters in hot, soapy water before and after they come in contact with raw meat or meat juices. Potentially harmful bacteria can grow in dried meat juices and contaminate other foods that come in contact with them. Wash cloth towels often in hot water, or use disposable paper towels for clean-up.
• The location of the beef cut on the animal and the amount of tough connective tissue present determine its tenderness and how it should be cooked. Loin and rib cuts are very tender since they receive little exercise. Tender cuts are best cooked by dry heat with no liquid added, such as grilling, broiling, roasting, sautéing and stir-frying. Less tender cuts require slow cooking in a liquid in order to soften the tough connective tissue.
• Nutrient-rich beef is an excellent source of high-quality protein. Just one 3-ounce serving provides 50% of the daily protein recommendation for a healthy diet. Beef is the number one supplier of zinc and B12 and a good source of other B-vitamins and iron, which is the nutrient most often lacking in the diets of adult women, young children and athletes.