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!

Thinking Outside the Box

It’s a conundrum that’s been a long time coming. Carcass weights are increasing at the same time consumers are looking for smaller portion sizes. To help combat this issue, innovations in beef merchandising have stepped up to the plate.

Bridget Wasser, senior director of meat science and technology for the Beef Innovations Group – funded by the Beef Checkoff, said, “We’re about the consumer – they’re the reason we’re in business.”

It’s no secret that consumers want to know more about their food and are demanding more from the beef industry’s product. According to Wasser, what they demand the most is quality. But, not quality in terms of the USDA grading system. Quality to the consumer combines several different characteristics.

“When consumers are asked about quality they automatically think of taste and the three major attributes of taste are tenderness, juiciness and flavor,” she said. “Our goal is to offer the best possible eating experience every time a consumer chooses beef – consistency is key.”

To help add value to the industry from a retail and foodservice standpoint and to ensure a great eating experience for consumers, meat scientists are being innovative with ways to fabricate traditional cuts from beef carcasses.

“Historically, middle meat cuts (tenderloin, sirloin, ribeye) tended to sell themselves and muscles of the chuck and round were of less value because they were perceived as less tender being used for locomotion,” Wasser said. “The second most tender muscle is actually in the chuck and it’s known as the Flat Iron steak.”

Muscle profiling research is the cornerstone of the Beef Checkoff’s work on innovation with new fabrication methods and the research helped find diamonds in the rough.

For example, research identified tender muscles in the shoulder clod, but traditional fabrication methods didn’t allow access. Due to this, meat scientists have changed beef cutting methods and are encouraging single muscle fabrication.

“With single muscle fabrication, we now we have access to all surfaces of the muscle. There is always going to be a seam of fat that runs between muscles and sometimes there’s connective tissue, which is a barrier to tenderness,” she said. “We can now remove barriers to quality, and make sure we’re cutting across the grain, which is hard to do with multiple muscles present as they lay in different directions.”

Three new cuts from the shoulder clod were released by the Beef Checkoff in the early 2000s and the Petite Tender has become a real success story. The seventh most tender muscle, there are only two Petite Tender’s in the beef carcass and it’s in high demand. According to Wasser, packers are fabricating the muscle in the plant and bagging around 20 together to distribute to food service establishments. The industry is selling between 30-40 million pounds of Petite Tender per year. Currently, there is more demand than we can supply.

During the late 2000s, the Chuck Eye Steak was released. In the food service world it’s referred to as the Del Monico Steak and is popular because it eats like a ribeye, but at the chuck price. Wasser looks for more value to come from this cut in the future.

Phil Bass, meat scientist for Certified Angus Beef, agrees that the beef industry is making progress by adjusting cutting styles.

One of the big accomplishments of the beef community is the way we’re taking these muscles apart to produce more desirable cuts of beef. Just like with the chuck, meat scientists have had success with creating more value with the top sirloin as well.

“Meat cutting is easy – find the seams. It’s like taking apart a puzzle,” Bass said. “The top sirloin is one we haven’t taken the knife to properly. We need to liberate this piece of meat and produce a boneless cut. The top sirloin butt does have a lot of bone attached to it.”

He noted there are several muscles within it that can be appealing steaks. The top sirloin butt is a large piece of meat and fabrication methods decrease the overall diameter, which allows for the ability to cut thicker steaks in a smaller portion size. This is what people are looking for, especially in the food service sector.

“For chefs cooking a 4-ounce steak that’s a half-inch thick there are basically two degrees of doneness – raw and cremated,” Bass said. “So a new cut we’re helping to merchandise, the top sirloin filet or baseball cut, can be eight ounces and an inch and a half thick. The size gives chefs more to work with and it really stands up on the plate – chefs like altitude. It looks good and is more of a value type item, but is still a great eating experience.” 

Meat scientists are constantly looking to find the answers to what is next for beef, how can we do more with less, and how can beef continue to meet consumers’ needs tomorrow, and for years to come. Education is the first step and meat scientists are making efforts in teaching industry stakeholders how to merchandise our product. It’s important for producers to know what is next for their product and the future looks exciting.

Who Remembers Cook Books?

I remember the day I received my first cook book. I laughed. Out loud. It was a high school graduation gift from some people we had met in the sheep business. And it was a beautiful hard-cover book with wonderful photography. But it had recipes in it, and well, that would mean I’d be stuck in the kitchen. Anyone who knew me knew I’d much rather be in the barn or out with my animals.

Fast forward a few years, and my grandparents presented me with the red church cookbook. You know the one – all the church ladies submit their favorite recipes and some prayers and it’s spiral bound. I still couldn’t find a good use for it.

Then, I moved away from home. And I had to cook. That red, spiral-bound book with recipes submitted by my relatives and my grandma’s friends became my best friend. I have used it over and over, and starred some of my favorites. I also am a big fan of my Better Homes and Garden book my mom gave me. And during the 22 years since I received that first cook book, I’ve received several others during my travels or as gifts.

But those cook books don’t do me any good when I’m at the grocery store thinking about what is for dinner. Thank goodness for hand-held technology…I can Google the ingredient I want to cook, and a recipe magically appears!  

That is what I really like about www.beefitswhatsfordinner.com. Not only does this site have great recipes, but it also serves as a nutrition resource, offers advice on cooking methods and has an interactive butcher counter, which I love.

So, I was on the BIWFD web site, wondering what fun summer treat I could make with ground beef (remember last week I talked about the versatility of a hamburger?). And, I found this great recipe that combines three of my favorite food – beef, mushrooms and blue cheese! It is an appetizer, but that works great because Stan and I often like to have some munchies while we cook and this one was healthy and great! Click here for the recipe: Beef and Blue Cheese Stuffed Mushrooms

I did tweak the recipe a little bit, and will share with you what I did. The recipe calls for ½ pound of ground beef for 36-40 mushrooms. It was just the two of us, so I cleaned and stuffed 16 mushroom caps – and all my ground beef filling (beef, blue cheese crumbles, bread crumbs, seasoning and chives) filled those without feeling like they were “overstuffed.” It was exciting to use the fresh chives that I had planted in our herb garden earlier in the spring. I used Canadian steak seasoning and Italian bread crumbs to spice up the flavor a little.

I cooked the mushrooms for 20 minutes in the broiler, and they were delish! It didn’t take 20 minutes for Stan and me to devour these tasty  little morsels of beef and ‘shrooms! They were great and we are already talking about making them again and adapting the recipe to use parmesan or mozzarella cheese instead of blue cheese.

Dressing up Ground Beef

Flowers are blooming. Planters are in the field. We’ve attended our first spring jackpot. All those things mean one thing. It’s May, and there is a lot coming up on our calendars! Everyone lives in a busy world with family and friends, work and church and a hundred other activities. Who has time to think about cooking dinner? Well my friends, I’m about to let you in on a little secret. You can cook a healthy, affordable, nutritious meal in minutes with one of my all-time favorites – ground beef. 

Ground beef is a nutritious and affordable option to make numerous meals that are sure to please even the pickiest eater. I use a lot of ground beef in the fall and winter months while making some of my favorite foods – lasagna, meat loaf and chili – but this time of year, nothing beats a freshly made hamburger right off the grill!

And so this week, we made hamburgers. Now some of you might think, what is so great about a burger?  Well, welcome to our spice cupboard – we have so many spices, rubs, herbs and marinades that we have one cupboard for said items!  

So I asked Stan to grill burgers the other night. We used 1 ½ pounds of thawed beef that he flattened onto a cooking tray before adding spices. We both like to turn up the heat, so he added chipotle seasoning, garlic pepper and a little Worcestershire sauce before mixing all the seasoning in with the beef by hand. I’m sorry I can’t give you exact amounts, as we have a dash and go method of measuring when it comes to a lot of our cooking.

We rarely season our ground beef the same way twice to make a tasty burger. Sometimes it just takes a dash of pepper and we’re happy. Sometimes we add ingredients like dry onion soup mix to jazz things up or we might add blue cheese for something slightly more exotic. Ground beef is especially versatile when you want a grilled burger. Check out this great hamburger recipe on the for Garlic-herb cheeseburgers.

Once the burgers were done, we pulled them from the grill, and dress them to our individual liking. He likes Mustard and cheese on his. I simply just love the flavor of the beef so much I eat mine with no bun and no condiments. One fun idea I’ve seen done many times is setting up a burger bar. This would be a great idea for a Mother’s Day lunch or graduation party. Include a variety of cheese slices, lettuce, tomato, pickles, onions, ketchup, mustard, mayo, bacon or any other fun item you and your guests might like for your burger.

I hope you find a fun way to spice up and dress up your burgers this grilling season.  What’s your favorite topping for hamburger?

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.

One-Dish Beef Stroganoff

Are you looking for something quick and easy for dinner tonight? Try this One-Dish Beef Stroganoff!

One-Dish Beef Stroganoff

Total Recipe Time: 30 to 35 minutes
Makes 4 servings
Ingredients

1 pound Ground Beef (93% lean or leaner)
1/2 pound sliced button or cremini mushrooms
3 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
2 cups uncooked whole grain wide noodle-style pasta
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup frozen peas
1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
1 tablespoon regular or coarse-grain Dijon-style mustard
Salt and pepper

Instructions

Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally.
Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

Tips
Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

Nutritional Information

Nutrition information per serving: 444 calories; 12 g fat (5 g saturated fat; 4 g monounsaturated fat); 86 mg cholesterol; 616 mg sodium; 48 g carbohydrate; 6.6 g fiber; 38 g protein; 14.4 mg niacin; 0.6 mg vitamin B6; 2.4 mcg vitamin B12; 5.7 mg iron; 25.0 mcg selenium; 7.8 mg zinc; 101.2 mg choline.

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

Beef In the Media

From slow cooker stews to baked rigatoni with meatballs, monthly magazines are preparing their readers for a time-saving and budget-friendly Fall. Every Day with Rachael Ray teaches readers how to prepare "dinners for a deal" with her Slow-Cooker Beef & Potato Stew (for only $2.44 per serving) and also features Warm Pearled Barley & Mushroom Salad with Sliced Flank Steak. The October edition of Family Circle offers a simple recipe for meatballs that can be whipped up on a Sunday for use throughout the week. Cheers to sharing great beef recipes!

Slow-Cooker Beef & Potato Stew

Forget the Chicken - We've Got Steak!

Who needs Popcorn Chicken when you can have Popcorn Steak? These beefy nuggets cooked in the oven are perfect for little hands to dip as they wish.

Popcorn Steak Bites

Total recipe time: 35 to 45 minutes
Makes 4 servings

Ingredients

• 1 pound beef Cubed Steaks, cut 1/2 inch thick
• 6 cups ridged potato chips (any flavor)
• 1/3 cup all-purpose flour
• 1 teaspoon pepper
• 2 large eggs, slightly beaten

Dipping Sauces

• Ranch or Thousand Island dressing, mustard, ketchup or barbecue sauce

Instructions

1. Cut beef steaks into 1x1-inch pieces; set aside.
2. Place chips in bowl of food processor. Cover; pulse on and off to form fine crumbs.
3. Combine pepper and flour in a shallow bowl. Place crushed chips and eggs into two additional shallow bowls. Dip steak pieces in flour, then into egg, then into crushed chips, turning to coat all sides and pressing chips onto steak pieces.
4. Spray rack of broiler pan with nonstick cooking spray. Place beef bites on rack in broiler pan so surface of beef is 6 inches from heat. Broil 8 to 10 minutes or until 160°F. Serve immediately with dipping sauces, as desired.

Nutritional Information

Nutrition information per serving: 435 calories; 22 g fat (5 g saturated fat; 4 g monounsaturated fat); 166 mg cholesterol; 308 mg sodium; 26 g carbohydrate; 1.6 g fiber; 32 g protein; 7.7 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 3.5 mg iron; 29.4 mcg selenium; 6.2 mg zinc; 171.4 mg choline.

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

Simple Steps for Grilling Beef

Grilling season isn't over yet & grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.  

Cooking Demonstration Turned Education Opportunity

Last month, the Illinois Beef Association (IBA) participated in numerous activities at the Illinois State Fair. I (Jill) had the privilege of conducting a cooking demonstration on Wed., Aug. 14, at the Hobby Arts and Crafts building for Lean Beef Day. For you livestock people, the Hobby, Arts, and Crafts Building is on the “other side” of the fairgrounds. I am relatively new to the cooking demonstration arena, but nonetheless packed up my utensils and hoped for the best. I prepared East West Flank Steak Wraps – a simple, delicious, and lean beef dish. I was allotted an hour for the demonstration, however the recipe only takes 35 minutes to prepare. We decided to add a beef trivia session to the end of the cooking demonstration to fill time and encourage audience interaction. What, in my mind, was a simple beef promotion effort turned into a great opportunity and moment of engagement. I was fascinated by the pointed question and answer session this trivia game prompted. I wanted to share with you the top questions I was asked.

What does the word “Choice” mean on a label?

What is the best way to defrost beef?

Should I feel bad about not being able to afford “Natural” beef and why is it labeled “Natural”?

How can I save money when purchasing beef at the grocery store?

How to beef farmers care for their cattle?

Why are cattle fed corn?

How do I choose the appropriate beef cuts?

Where can I find beef recipes?

How can I tell if beef is done cooking?

What I learned from answering these questions is that a vast majority of people are concerned about price, animal welfare, and food safety, and that consumers are genuinely excited and eager to learn more about beef. Having a passion for the beef business, and being open and genuine in dealing with people makes disarming skeptical or uneasy consumers simple.

Interaction with consumers is the only way to make a connection and share our story. I understand that defending your livelihood can be intimidating. But, if people have the opportunity to discover that it is indeed other people that have the same values and concerns as they do producing their beef, negative assumptions about beef production will dwindle.

Beef Up Your Memorial Day Meals

Fire up your grills this Memorial Day weekend! These Teriyaki Steak Skewers are perfect for a backyard barbecue with family and friends.

Teriyaki Steak Skewers

Marinade time: 15 minutes to 2 hours

Total recipe time: 30 to 35 minutes

Makes 4 servings

Serving size: 3 skewers per serving

Ingredients

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 package (5.2 to 6.8 ounces) fried rice blend, prepared according to package directions (optional)
• Thinly sliced green onions

Marinade

• 1/2 cup dry sherry
• 1/3 cup reduced-sodium or regular soy sauce
• 2 tablespoons honey
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger

Instructions

1. Combine marinade ingredients in medium bowl. Cover and refrigerate 1/4 cup marinade. Cut beef steak crosswise into 1/4-inch thick strips. Add beef to remaining marinade in bowl; toss to coat. Cover and refrigerate 15 minutes to 2 hours, turning occasionally.
2. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef, weaving back and forth, onto each skewer.
3. Place skewers on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 6 to 8 minutes), turning occasionally and brushing with reserved 1/4 cup marinade.
4. Serve skewers with rice, if desired. Garnish with onions.

Nutritional Information

Nutrition information per serving: 198 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 638 mg sodium; 8 g carbohydrate; 0 g fiber; 27 g protein; 10.3 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 1.7 mg iron; 30.6 mcg selenium; 4.9 mg zinc; 99.4 mg choline.

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

Dinner in a Pinch!

What's for dinner tonight? Good question! Luckily there are a ton of great beef recipes that take 30 minutes or less to prepare. Check out the "30 Minutes or Less Recipe Search" for lots of quick meal ideas. 

Make Mom Proud this Mother's Day

This Mother’s Day, make mom proud and show her how her cooking skills rubbed off on you! Prepare a great tasting meal built around her favorite beef dish. For some, it could be a simple and delicious petit tender steak, for others, a classic casserole or light steak salad could do the trick. Either way, Mom will appreciate a home cooked meal, just for her. Make her feel like a queen for a day!

Mu Shu Steak & Apple Wraps

Total recipe time: 25 to 30 minutes

Makes 4 servings

Ingredients

• 4 beef tri-tip steaks, cut 1 inch thick (about 4 ounces each)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon pepper
• 1/4 cup hoisin sauce
• 1 tablespoon honey
• Salt (optional)
• 3 cups tri-color coleslaw mix (with green cabbage, red cabbage and carrots)
• 1 Granny Smith apple, peeled and thinly sliced
• 8 medium whole wheat flour tortillas (8 to 10-inch diameter), warmed

Instructions

1. Combine cinnamon and pepper; press evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
2. Combine hoisin sauce and honey in large bowl. Carve steaks into thin slices; season with salt, if desired. Add steak slices, coleslaw mix and apple to hoisin mixture; toss to coat.
3. Place equal amounts of beef mixture down center of each tortilla, leaving 1-1/2-inch border on right and left sides. Fold bottom edge up over filling. Fold right and left sides to center, overlapping edges; secure with wooden picks, if necessary.

Nutritional Information

Nutrition information per serving: 385 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 61 mg cholesterol; 658 mg sodium; 59 g carbohydrate; 6.3 g fiber; 3 g protein; 8.8 mg niacin; 0.7 mg vitamin B6; 1.3 mcg vitamin B12; 3.5 mg iron; 28 mcg selenium; 5.5 mg zinc.

This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

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.

Cooking to be Healthy and Wealthy

It’s back — the 2013 National Beef Cook-Off. And we’re calling on home cooks to get the creative juices flowing.

This year’s contest theme is “Making the Most of MyPlate*,” which will encourage delicious, healthy recipes from a variety of food groups. Entrants are asked to develop original and tasty beef-focused recipes that include broadly appealing ingredients from the fruit and vegetable, grain products and dairy products groups.

The contest runs from Jan. 15 to April 15, 2013. Home cooks can submit their best beef recipes online at www.beefcookoff.org for a chance to win $25,000 and a trip to the Metropolitan Cooking & Entertaining Show in Washington, D.C.

*The MyPlate initiative is led by the USDA Center for Nutrition Policy and Promotion and is designed to help consumers make better food choices.