American Heart Association® Certifies Extra Lean Ground Beef as Part of a Heart-Healthy Diet

The Beef Checkoff Program announced today that Extra Lean Ground Beef (Ground Beef that is at least 96% lean, 4% fat) is now certified by the American Heart Association® to display its recognized and respected Heart-Check mark. Retailers now have the opportunity to help identify eight different extra lean beef items as options for part of an overall healthy diet to their shoppers using one of the most trusted nutrition icons on food packaging today.
The extra lean beef cuts that meet the American Heart Association’s® requirements for heart-healthy foods as part of an overall healthy dietary pattern, and are certified to display the Heart-Check mark, include:

• Extra Lean Ground Beef (96% lean, 4% fat)
• Bottom Round Steak (USDA Select grade)
• Sirloin Tip Steak (USDA Select grade)
• Top Sirloin Petite Roast, Boneless (USDA Select grade)
• Top Sirloin Strips (USDA Select grade)
• Top Sirloin Filet (USDA Select grade)
• Top Sirloin Kabob (USDA Select grade)
• Top Sirloin Steak, Boneless, Center Cut (USDA Select grade)

“Beef has many nutritional benefits and having the American Heart Association certify yet another beef cut empowers consumers to feel good about including beef in their diet, not only for its great taste but for its nutritional value,” said Jo Stanko, a cow-calf operator from Steamboat Springs, Colo., and vice chair of the Checkoff’s nutrition and health subcommittee. “Beef farmers and ranchers like myself share a common goal; to help consumers make shopping decisions to fit their needs and lifestyles by educating them about the health benefits of their food. To this end we will continue to support valid science to show consumers how extra lean beef is part of a healthy diet.”

Before putting its Heart-Check mark on any food, the American Heart Association® evaluates it against nutrition requirements based on sound science regarding healthy dietary recommendations, food categories, specific product ingredients and nutrient values.
Multiple retailers with hundreds of stores across the U.S. currently display the Heart-Check mark on certified beef items in the meat case. Retailers and processors can work with the Beef Checkoff Program to receive a discount on the certification fee for the American Heart Association® Food Certification Program.

Resources such as on-pack labels, posters and recipes are available for retailers to use in store and in shopper communications to promote the certified beef cuts.

To learn more about participating in the American Heart Association® Food Certification Program, please visit www.BeefRetail.org.

For more information about your beef checkoff investment, visit MyBeefCheckoff.com.

Capping off Beef Month with Chocolate

May 29 – where has the month gone? It seems like just yesterday we were making announcements about Beef Month, and now it is coming to a close. But don’t worry friends, we can celebrate our great product every day, and after having our oven on last night, I know I’ll be grilling from here on forward! It was too hot in the house. 

To close out Beef Month, I thought we should celebrate, and what better way to celebrate than with chocolate?! That’s right, I wanted to share with you a dessert recipe that uses beef, so this week we’re baking up some delish Beef Brownies. 

Since Stan was at work, I found a new cooking assistant for the evening, and we mixed up a batch of these wonderful, moist, chocolate-y brownies. And the best part – they have protein in them with the ground beef!

Once I got Kaden situated next to the mixer, I had him measure out the ingredients while I browned the beef in the skillet. This was a simple recipe that I found online at Food.com, and the beef provided some added moisture to the brownies to make them melt-in-your-mouth good, as well as a little texture.

Recipe:

·         2 cups sugar

·         1 ½ cups flour

·         1/3 cup cocoa powder

·         1 tsp salt

·         1 cup butter

·         4 eggs

·         2 tsp vanilla

·         ½ cup cooked ground beef (I used 80/20)

Mix the sugar, vanilla, cocoa and butter.  Add eggs, one at a time.  Mix well and add flour and salt. Fold in ground beef. Bake at 375 in a 10x15 pan for 25 minutes.  Do not over bake.

True to form, I did not mix the ingredients in order as listed above – I added the flour to the initial mix. I also forgot to set my kitchen timer – a hazard of multi-tasking – so I waited until the edges were getting a little “crisp” to them. And these brownies turned out pretty darn good!

I would suggest serving them with glass of ice-cold milk or a scoop of vanilla ice cream, but they aren’t too bad plain either. 

I sure hope you have enjoyed the Illinois Beef Association’s Beef Month cooking segments.  Don’t worry; “Cooking with Shelia” will be back on the IBA blog periodically. There are so many tasty, versatile and nutritious ways to prepare beef that I want to share with you. In the meantime, don’t forget to check out, www.beefitswhatsfordinner.com for more great recipes and beef information.

And, next time you need to take a dessert to a potluck, try these yummy brownies.  You’ll be glad you did!

Beef – the Healthy Option

Since my move to Illinois nearly a year ago, I have come to the realization that I had awful eating habits in my previous life. I lived alone and was on the road more than half the year; therefore the cupboards and refrigerator in my house had the bare minimum – cereal, crackers, cheese, milk (sometimes it was still good) and a piece of fruit or two. I ate out twice a day and even then didn’t make super healthy choices.

I have definitely chosen a healthier lifestyle since my move to the farm, and starting work at IBA. Stan and I cook most every night and I take left overs to work daily, but usually my friends and I do splurge and eat out one day a week. The meals I take to work include protein, a salad and another vegetable or fruit.

Of course the tastiest protein option I enjoy is beef! And, fortunate for me, beef offers a variety of lean options. According to www.beefitswhatsfordinner.com, “all lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving.” To find a lean beef option, look for the words “loin” or “round” in the cuts’ name.

We have really been on steak kick lately – especially with the nice weather. So the other night, Stan grilled up a sirloin steak. It was a slightly larger than 3 ½ ounces, and we knew with our sides, one steak would feed the both of us. Earlier in the day, Stan lightly seasoned the steak with one of our favorites – Jim Baldridge’s Secret Seasoning. Just prior to grilling we set the steak out. I had purchased some pineapple chunks earlier in the week and thought about using them for shish-ka-bobs, but instead we just grilled them sans skewer.

We like our beef medium rare, with a little pinkish-red color in the center. Different grills will cook at different speeds. It is always good to have a meat thermometer on hand to make sure your meat is cooked to the temperature you like it.

Within a very short time, we had a delicious steak and wonderful grilled pineapple – all with just three ingredients – steak, seasoning and pineapple.

This was a great looking, great tasting, lean meal. Of course, I added some grilled garden veggies and a baked sweet potato to the meal to round it out.

What is your favorite cut of lean beef? There are so many options to choose from, and so much more flavor in lean beef than what you’d find in chicken. I wish more people realized that.

Stay tuned for next week’s segment where we look at some other fun ways to use beef!

Mastering Steaks on the Grill

Season It

The best thing about beef is its natural flavor, which is why seasoning the meat with some light herbs and pepper are typically all you need to perfectly prepare your steak. When it comes to grilling, more often than not, the simplest seasoning brings out the most amazing results.

Sizzle It

Grill to medium rare 145F, which is usually about 4-5 minutes on each side for a 3/4-inch cut. Even master grillers beware-- resist the urge to poke, shift, or press down on your steaks. Doing so, pushes out those coveted flavorful juices that make steak such a joy to eat.

Salt It

Some grillers prefer to salt their steaks prior to grilling. Since salt draws out moisture, next time try salting your beef after it comes off the grill in order to retain those hot internal juices. For a bolder taste, try Kosher or Sea Salt and remember it's all about personal preference.

Set It

The last step could be one of the most important. Fight the urge to cut your steak open right away because letting it rest three minutes allows the juices to redistribute evenly throughout the steak. That way nothing gets in the way of you and the happiness on your plate.

Ribeyes on a Rainy Night

Greetings from rural Springfield, where I live with my significant other, Stan, and our blue heeler, Holly. Although our lives are chaotic, we try to have our evening meal together, and it almost always consists of a green salad, a protein (Beef), starch and several veggies. We love a good steak and this past weekend was no exception. Saturday night in the pouring down rain, we were in the machine shed grilling ribeyes on the Traeger®. The ribeye is a well-marbled cut of beef, and that marbling makes it one of the tastiest cuts, too.

Early in the day, we season our steak with just a little garlic pepper, and place it in the refrigerator. Prior to grilling, we take the steak out of the refrigerator and let it warm up to room temperature before placing it on the grill. Then we cook our steak on the preheated grill until it is the desired degree of doneness. We both like our steaks medium rare to medium. One of my favorite web sites, http://beefitswhatsfordinner.com has a great grilling guide, complete with approximate cooking times for various cuts of beef. Be sure to check it out! I love to serve my ribeye with a baked potato and grilled mixed vegetables (mushrooms, squash, onions and peppers).  

In our household we grill year-round, but I know many who look forward to this ritual each spring. With Mother’s Day, graduation and Memorial Day right around the corner, it is time to dust off the grill and be thinking about which cuts of beef you want to try. Remember, some cuts of beef are better suited for the grill than others. You can also see which cuts are best for various cooking methods at beefitswhatsfordinner.com

Come back and visit us next Thursday. You never know what we’ll be cooking!

Beef! It's What's for Thanksgiving!

While many homes are preparing for holiday meals you might want to consider plucking the poultry from your menu and roasting tender and savory beef. Try a Classic Beef Ribeye Roast or a Chuck Roast for a hearty holiday meal that won't disappoint. Chef Dave Zino answers your oven and pot roasting questions in the video below.



 According to Chef Dave, there are two different roasting methods:


Dry Heat Roasting 

Great for ribeye roast, rib roast, tenderloin roast, tri-tip roast, round tip roast, and rump roast.

Step 1 – Preheat oven.
Step 2 – Remove roast from refrigerator and place on rack in shallow roasting pan. Insert oven-proof meat thermometer in roast so top is in the thickest part, not resting in far or touching bone.
Step 3 – Roast between 325°F and 425°F depending on the roast.
*Chef’s tip don’t cover or add water.

Moist Head Cooking 
Great less tender cuts like brisket, eye of round steak, bottom round steak, bottom round roast, short ribs, and chuck roast.

Step 1 – Slowly brown beef on all sides in small amount of oil in heavy pan over medium heat. Pour off drippings.
Step 2 – Add beef back in pan and add cooking liquid. Add herbs or seasonings, as desired. Bring to a boil, then reduce heat.
Step 3 – Cover tightly and simmer gently over low heat on top of range or in a preheated 325°F oven, until beef is fork tender.

Chicago Consumers Enjoy Beef

Sara Prescott volunteered to be a good steward of the Beef Checkoff by sharing beef nutrition and beef production stories on behalf of Illinois’ cattle farmers on Oct 28. Shoppers crowded the aisles of the Williams Sonoma store at the Oak Brook Center in Oak Brook, Ill. For those of you not familiar with Williams Sonoma (I wasn’t) it’s an upscale home goods store where the price tag on a wooden spoon is $40 and where you can engage with a good number of Chicago’s “food elite” consumers.

Sara and I made our trek north from Springfield, armed with several pounds of sirloin and ground beef, and dozens of recipe brochures to conduct cooking demonstrations. Our mission was to show consumers that beef can be a nutritional and economical protein source for meals year-round. We all love grilling season, but what about a pot of chili on a brisk fall day? We also hoped for a few one-on-one conversations so Sara could tell people more about herself as an Illinois beef farmer.

The first recipe Sara demoed was Chili Beef Express, a seven-ingredient recipe that’s packed full of ground beef. Sara stood at a cooktop in the center of the store and prepared the recipe from start to finish explaining the process to shoppers, while I distributed more than 120 samples from a pre-made pot.

Sara Prescott prepares sirloin for Szechuan Beef Stir Fry as shoppers ask questions,
sample chili, and pick up recipe flyers and brochures.

The most common response we heard was “Wow! That’s good!” along with:

“It’s so simple!”

“I’m definitely trying this at home.”

“This makes me want to eat more beef.”

Sara also fielded questions about the differences in labels on ground beef packaging, the nutritional value of beef, the best way to prepare certain cuts of beef, and what her kids do on the farm.

An hour later we were ready for our next recipe, Szechuan Beef Stir Fry. Another easy to prepare and lean dish, shoppers expressed their surprise at the flavor and tenderness of the beef.

With more than 160 samples served and the equivalent of recipe flyers distributed (we ran out of recipe flyers, but luckily were able to tell shoppers they could find the recipes at www.beefitswhatsfordinner.com) we were able to reach nearly 200 consumers in a matter of three hours.

Our time in Oak Brook goes to show that nothing gets a person’s attention more than the smell of beef sizzling in a skillet, that most people want to serve a nutritious, affordable and convenient meal to their families and are relieved to find out that beef is a great option, and that a little time talking about the industry that you love can go a long way.

Chili Beef Express and Szechuan Beef Stir Fry were demoed and sampled at the
Williams Sonoma store in Oak Brook on Oct. 28.

9 Interesting Beef Nutrition Facts

Research shows that beef is a vital source of protein, iron and many other important nutrients that sustain a healthy diet. In fact, calorie-for-calorie it is one of the most nutrient-rich foods to fuel an active and healthy lifestyle. Here are some interesting facts on the healthy benefits of beef:

1. There are more than 29 cuts of beef that meet government guidelines for lean, including consumer favorites like Tenderloin, T-Bone and 95% lean Ground Beef.
2. USDA defines “lean” as less than 10 grams of total fat per 3-ounce serving.
3. Lean cuts of beef have 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol (per 3-ounce serving).
4. Additionally, 20 of the 29 lean beef cuts have, on average, only 1 more gram of saturated fat than a skinless chicken breast per 3-ounce serving. Discover which cuts of meat are certified lean.
5. Beef is a naturally nutrient-rich food, helping you get more nutrition from the calories you take in.
6. Beef has 8 times more vitamin B12, 6 times more zinc and 2.5 times more iron than a skinless chicken breast.
7. A 3-ounce serving of lean beef contributes less than 10% of the calories in a 2,000-calorie-a-day diet.
8. A substantial body of evidence shows protein can help in maintaining a healthy weight, building muscle and fueling physical activity — all of which play an important role in a healthful lifestyle and disease prevention.
9. The cut of beef with the lowest amount of calories, saturated fat and total fat is the eye round roast and steak, with only 144 calories, 1.4 grams of saturated fat and 4 total grams of fat in a 3-ounce serving.

For more detailed information on America’s favorite protein, visit BeefNutrition.org or get great recipes at BeefItsWhatsForDinner.com.

Join the Illinois Beef Association in promoting May Beef Month in Illinois by sharing beef's story and to celebrate the start of summer grilling season.

Spice Up Your Morning

Jump start the morning by giving a spicy kick to breakfast with Baja Sunrise Steak and Eggs. On the go? Try using leftover steak to speed up prep time! 

Baja Sunrise Steak and Eggs

Marinade Time: 6 hours or overnight
Total Recipe Time: 30 to 35 minutes
Makes 4 servings
Ingredients

• 4 beef eye round steaks, cut 3/4-inch thick (about 4 ounces each)
• 1 cup thick and chunky salsa, divided
• 1/2 cup fresh orange juice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chipotle chili powder
• 1 tablespoon plus 1 teaspoon orange peel, divided
• 4 large eggs
• Salt and pepper
• 4 medium whole wheat or multigrain tortillas, toasted
• 1 medium avocado, sliced
• Lime wedges (optional)

Instructions

1. Combine 1/2 cup salsa, orange juice, cilantro, chili powder and 1 tablespoon orange peel in small bowl. Place beef steaks and salsa mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 11 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, cook eggs as desired. Keep warm.
4. Combine remaining 1/2 cup salsa and 1 teaspoon orange peel. Carve steaks into thin slices; season with salt and pepper, as desired. Evenly place steak slices and egg on each tortilla. Top with salsa mixture and avocado slices. Serve with lime wedges, if desired.

Nutritional Information 

Nutrition information per serving: 444 calories; 18 g fat (4 g saturated fat; 4 g monounsaturated fat); 250 mg cholesterol; 654 mg sodium; 32 g carbohydrate; 4.1 g fiber; 39 g protein; 9.0 mg niacin; 0.5 mg vitamin B6; 1.8 mcg vitamin B12; 4.9 mg iron; 44.1 mcg selenium; 5.1 mg zinc; 198.6 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.

Make Dinner BOLD with Beef

March is National Nutrition Month and we’re celebrating with healthy, tasty beef! Research shows that beef as part of a heart-healthy diet can actually reduce cholesterol levels and that’s something worth celebrating! With 29 lean cuts and 10 essential nutrients, there’s no arguing that you can feel good about making lean beef the center of your plate, especially when surrounding it with fruits, vegetables, whole grains and dairy. Learn more about Beef in an Optimal Lean Diet (BOLD), and claim this heart-healthy, delicious recipe below as your dinner tonight!

Sirloin with Sugar Snap Pea and Pasta Salad

Total recipe time: 60 minutes
Makes 4 servings

Ingredients

• 1 boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound)
• 2 cups fresh sugar snap peas
• 2 cups cooked gemelli or corkscrew pasta
• 1 cup grape or teardrop tomatoes, cut in halves
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• Freshly grated lemon peel
• Chopped fresh parsley (optional)

Gremolata Dressing:

• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 2 teaspoons freshly grated lemon peel
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Bring water to boil in large saucepan. Add peas; cook 2 to 3 minutes until crisp-tender. Drain; rinse under cold water. Combine peas, pasta and tomatoes in large bowl. Set aside.
2. Whisk Gremolata Dressing ingredients in small bowl until well blended. Toss 2 tablespoons dressing with pasta mixture. Set aside.
3. Combine 3 cloves minced garlic and 1 teaspoon pepper; press evenly onto beef steak. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
4. Carve steak into thin slices; season with salt, as desired. Add steak slices and remaining dressing to pasta mixture; toss to coat evenly. Garnish with lemon peel and parsley, if desired.

Nutritional Information

Nutrition information per serving: 369 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 5 mg cholesterol; 216 mg sodium; 31 g carbohydrate; 4.2 g fiber; 32 g protein; 1 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 4.4 mg iron; 46.5 mcg selenium; 5.3 mg zinc.

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.