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.

Moms Ask Farmers about Organic, Biotech and Farming

When searching online for information about food, farmers and farming, a consumer can quickly find many contradictory and negative messages about farming. Valerie Johnson, mom of three from Elgin, Ill., was confused by the research she had done, but set out for the spring Field Moms farm tour with Illinois Farm Families last weekend to learn more. She met soybean and corn farmers Paul and Donna Jeschke who talked with the urban and suburban moms about their questions and explained what happens on the farm. 

In her post-tour blog post Valerie writes, “I learned that the same people who I thought a few hours before were out to get our family and myself, are really people like you and I who are trying to make the best use of our country’s land using science and technology. Although, I still don’t believe that GMOs are completely safe for us, I now do understand why farmers choose GMO seed over non-GMO seed. I also understand more about pesticides, crop nutrients and organic foods.” See more from the Field Moms on www.WatchUsGrow.org.
Illinois Farm Families is a coalition supported by the Illinois Corn Marketing Board, Illinois Beef Association, Illinois Pork Producers Association, Illinois Soybean Association, and Illinois Farm Bureau. The coalition is hoping to train more people in a communications model that is designed to support conversations between farmers and consumers. To learn more about Illinois Farm Families activities and how you can be involved, visit their website at www.WatchUsGrow.org.

Keeping Pasture Plentiful

Pasture management is worth the extra effort

This is the time of year we look forward to all winter. For those of us with grazing animals, it means the end of feeding hay. 

While our short growing season makes tilling the soil and planting our annual crops quite urgent, there is another important crop that sometimes receives less attention than it really deserves. Often taken for granted, pasture is an important agricultural resource that many livestock farmers depend on for summer feed.

Roger Staff, Natural Resources Conservation Service (NCRS) grass land specialist, said a well-managed pasture can in fact provide excellent feed to growing livestock with little supplementation. But what is well-managed pasture? A modern view that has developed is that pasture should be seen as a perennial crop that deserves the same care and management as other crops on the farm. Pasture management can be complicated. Few other farming activities involve growing a crop, growing livestock and harvesting the crop all at the same time. Maintaining balance requires close observation and dedicated management. As with all crops, many factors must be planned for to grow and maintain a consistent, high-quality pasture.

Choosing the right grass 
Good management starts with choosing a well-adapted grass for your area. Staff said there are no “silver bullets” when selecting forages, but producers should have an idea of what forage varieties were originally established in the pasture and implement varieties that complement those present forages. 

“The key is to keep the forage in a vegetative state for continued growth and producers should also take grazing heights into account,” Staff said.

He recommends grazing cool season grasses at eight to 10 inches with a minimum of three to four inches. For native warm season grasses, such as big bluestem, indiangrass, and switchgrass, graze at 18 to 20 inches with a minimum of eight to 10 inches.

“If a producer wants to re-seed a pasture, I recommend a mixture of 70 to 75 percent cool season grasses with a 25 to 30 percent warm season component,” he said. “Divide between perennial and warm season grasses and then rotate annuals into the system.”

Strengthen the roots 
Doing a soil test and adjusting fertilizers for ideal soil fertility are equally important steps in good management. Managing the grass so you have a good root system is also an important strategy. 

“How long has it been since you’ve had a soil test? That’s the first question I ask producers,” Staff said. “We don’t often think about it, but what we do on top of the ground is going to affect what is underneath the ground. If we have a continuous grazing system and graze that grass really close to the soil surface, we’re going to make the plant’s root system smaller – with a smaller root system the plant is going to be more susceptible to drought stress.”

Controlling weeds is major challenge in any situation, but especially when forages start to get thin. Strengthening the roots for the forage can go hand in hand with controlling weeds, since they compete for moisture in nutrients. Staff said adding phosphorus to the pasture in the fall will help strengthen plants roots going into winter.

Establish a sacrifice pasture 
According to Staff, pastures need rest and care and using a sacrifice pasture can help with that. 

“If you already have a sacrifice pasture I applaud you. If not, you might want to consider setting one aside,” Staff said. “Instead of grazing every pasture, set aside a sacrifice pasture where hay is fed to minimize severe drought damage.”

He encourages producers to have a 30-day rest cycle with managed grazing and said if you grazed the grass short last year you probably need an even longer rest period.

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. 

Executive Outlook - Reid Blossom Discusses May Beef Month and IBA Programs

IBA Executive Vice President Reid Blossom discusses May Beef Month, the importance of youth livestock events, and IBA summer programs with Steve Bridge, Neuhoff Media agriculture director.

Listen here: http://podcast.sportsradio1450.com/wfmba2/3995204.mp3

Senate Agriculture Committee Completes Farm Bill Markup

With the Senate Agriculture Committee markup of the 2013 Farm Bill completed today, farmers and ranchers now look toward the House Agriculture Committee markup of its version of the bill, scheduled for May 15, as Congress moves one step closer toward passing a full 2013 Farm Bill, which would set American agriculture policy for the next five years. 

National Cattlemen’s Beef Association (NCBA) President Scott George, a beef and dairy producer from Cody, Wyo., said his organization is pleased with the outcome of the Senate markup, adding that having cattle producers’ top farm bill priorities included in the legislation is paramount to ensuring the viability and sustainability of the beef industry.

“This version of the farm bill incorporates the priorities which NCBA and our membership fought hard for last year. There is not a livestock title, the conservation programs are maintained and the research title is sustained,” said George. “These priorities address the needs of cattle producers while limiting invasive federal oversight and ensure that farmers and ranchers can continue to produce a wholesome, safe and affordable food supply.”

The bill passed by the committee this afternoon did not include the Humane Society of the United States (HSUS) / United Egg Producers (UEP) language. After announcing two weeks ago that it planned to include language in the draft farm bill legislation that would codify an agreement between HSUS and UEP to seek federally mandated production practices for the egg industry, the Senate Agriculture Committee made the decision last week that the proposal would not be included in their markup of the farm bill.

“Including the HSUS/UEP legislation in the farm bill would have created a potential slippery slope to allow the federal government to mandate on-farm production practices for all sectors of the agriculture. Cattlemen and women have worked closely with the committee and leadership over these past years and we are very pleased the Senate used commonsense judgment and decided to not include this proposal in the bill,” said George. “We support this legislation that has come out of committee today and will continue working with both the Senate and House Agriculture Committees to ensure the passage of agriculture policy which will provide certainty to farmers and ranchers.”

Cattle Fax - Weekly Recap

The fed cattle market traded mostly $2 lower live and $3 to $5 lower dressed. The South traded mostly at $126 live. In the North, live sales occurred at $127, while the dressed trade was established primarily at $202 to $204.


Boxed beef was about $3 higher last week on seasonal demand. Choice moved higher than Selects, widening out that spread. Feeder cattle prices were uneven to lower on a very light test in most regions. The calf market was uneven by region as well. Slaughter cows were steady for the week - 90's trim prices continue to be soft on elevated cow kill.

Corn was lower last week as planting fears have somewhat been lessened and the USDA report was very neutral.

Check out today's Chart of the Day. For recent market news and analysis, visit CattleFax.com.

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.

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.

NCBA May Policy Update

National Cattlemen's Beef Association (NCBA) Vice President of Government Affairs Colin Woodall, gives an update on policy issues affecting cattlemen and women with a focus on the 2013 Farm Bill.

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.

Illinois cattle farmers - everyday environmentalists

Good land stewardship goes hand-in-hand with managing a successful cattle operation. After all, 94 out of 100 Illinois farms are family owned, and it’s important practices of cattle producers support an ability to hand down a thriving business to future generations.

Cattle farming families walk the same land, breathe the same air, and drink the same water as the families who consume the beef they raise. These farming families take their commitment to protect and improve these natural resources seriously, and they take many of the same everyday actions to protect the environment as people living in towns and cities.

Water is a source of life for everyone on the farm, including the cattle, the wildlife and the families that raise and protect them. Water, whether drinking water for people, cattle and wildlife, or irrigation water for crops, is essential for maintaining farm life. Beef producers’ everyday water conservation efforts include conducting water quality tests, fencing off streams to protect the fish and waterways, and creating man-made irrigation ponds.

Farm families in Illinois practice responsible land management. Cattle grazing stabilizes the soil and promotes growth of beneficial grasses while protecting against erosion. Erosion control practices, including rotational grazing and brush control management, protects this fragile ecosystem.

Illinois’ beef producers are proud of their work to increase both productivity and sustainability on their land. According to the Department of Agriculture, 85 percent of all land in the United States is not suitable for raising crops. By grazing cattle on this land, farmers double the land area used to produce food. The rest of the world looks to this country’s cattle farmers as models for both efficiency and sustainability.

Through their Beef Checkoff Program, Illinois cattle producers want you to know more about how they raise food for America’s tables. For more information on beef raising and the environment go to www.explorebeef.org.

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.

May 2013 proclaimed as Illinois Beef month

The Illinois Beef Association (IBA) is pleased to announce that May is Beef Month in Illinois. Governor Pat Quinn has signed the May Beef Month proclamation in recognition of the importance of Illinois’ beef industry to the state’s economy. The Illinois Beef Association is pleased to present the following proclamation:

Whereas, agriculture is one of the State of Illinois’ largest and most important economic drivers; and,

Whereas, agriculture is a diverse industry, both in terms of the commodities it produces and the businesses it supports; and,

Whereas, agriculture-related businesses employ nearly a quarter of the state’s workforce; and,

Whereas, ranked among the top five states in the nation, Illinois is home to 2,531 food companies, with many located in urban communities; and,

Whereas, one major facet of the agricultural landscape of Illinois is the beef industry, which currently produces 615 million pounds of beef per year; and,

Whereas, Illinois beef contributes over $800 million to the Illinois economy and supports more than 18,000 jobs throughout the state; and,

Whereas, the Illinois Beef Association represents many of the 14,800 beef producers in Illinois through producer education, consumer awareness, product promotion, and the advancement of economic and legislative interests; and,

Whereas, the State of Illinois recognizes that the foundation of the Illinois beef industry is the farmer, and the impact of this industry stretches beyond rural farm fields to urban communities; and,

Whereas, Illinois beef is not only found on Illinois plates, but is a supplier of choice to customers around the world; and,

Whereas, leading up to the summer grilling season, the Illinois Beef Association will begin many regional, state, and national efforts to promote beef in order to develop and maintain a profitable and sustainable beef industry; and,

Therefore, I, Pat Quinn, Governor of the State of Illinois, do hereby proclaim May 2013 as Illinois Beef Month in the State of Illinois and do hereby encourage all residents of the Land of Lincoln to support local farmers and our beef industry by recognizing its contributions to the social, cultural, and economic landscape of our state.

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