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.

Youth Internship Opportunity

Know someone interested in an internship in the beef industry and policy? The National Cattlemen’s Beef Association’s (NCBA) government affairs office in Washington, D.C., is accepting applications for spring and summer 2014 public policy internships. The deadline to submit an application for these opportunities is Oct. 6, 2013. Check out www.beefusa.org for more details.

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.

Beefing up the State Fair Experience

The Illinois Beef Association (IBA) was on hand throughout the Illinois State Fair with new programs to promote beef and youth development along with activities like the favorite tradition the Ribeye Corral. Enjoy the recap of events below and visit our website for a detailed description. 

Cattle Fax - Weekly Recap

The fed cattle market ranged from steady to $1.00 lower last week with the weakness in the North. In the South, cattle traded at $123 with some as high as $123.50. The bulk of the trade North was at $124 live and $195 to $196 on a dressed basis.

Boxed beef was modestly lower last week as demand hit a lull due to hot weather in much of the country, as well as buying for the holiday coming to an end. Feeder cattle values were steady to $3.00 lower while calves traded in a wide range from $3.00 higher to $3.00 lower.

Corn traded sharply higher early in the week which hampered replacement cattle values. Overall volume remained light. Slaughter cows were steady for the week. Trimmings are offering little support to cow prices at this point.

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