Beef Bites

Beefing up your day with a variety of beef related information!

Holiday Roast with a Splash of Bourbon Espresso Sauce

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Posted by: on December 21, 2015

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This is my favorite time of year! The Christmas and Holiday celebrations remind me of how blessed I am. I am truly thankful for the family and friends that I have. In my family, we love to spend time together and cooking and eating delicious food! So with it being the week of Christmas, I thought it only fitting to share one of my new favorite recipes, Pistachio Encrusted Beef Tenderloin with a Bourbon Espresso Sauce. At this point, drool is probably pooling and your stomach is growling. Rest assured, this recipe is beyond delicious. I’m not even sure there are words to describe how delicious it is! So without further a do, here is the recipe!

Pistachio Encrusted Beef Tenderloin with Bourbon Espresso Sauce

*Let it be known, that there is no exact recipe.

5-6 lbs Beef Tenderloin

Brown sugar

Salt

Pepper

String (for tying the tail end of the tenderloin, you can find it in the baking aisle at the grocery store, or ask the meat department)

Dijon Mustard

8-12 ounces of Pistachios (unshelled) (it depends on the size of your tenderloin)

1 cup of Original Bread Crumbs (you may need to add more)

Olive Oil

1 tbs of Butter

Instructions 

  1. Pre-heat the oven to 400 degrees.
  2. Sprinkle the tenderloin with salt, pepper, and sugar. Tie the tenderloin with the cooking string. You will want to tie the tapered end of the tenderloin up so that you have a more even thickness throughout the roast. YouTube has some great videos for tying meat. (Ignore the recipe in this video, but soak up the instructions on how to tie a tenderloin…https://www.youtube.com/watch?v=gVgq_bSOH2U&list=PLukqFkbNCfQMinJPnBdqE9jBfwAB5FRyz)
  3. Place tenderloin on a cooking sheet or directly on the oven rack. If you choose to put it on the oven rack, be sure to place a drip pan below the tenderloin. Let it brown in the oven at 400 degrees for 20-25 minutes.
  4. Remove the tenderloin from the oven and let rest for 15-20 minutes. While the tenderloin is resting, combine crushed Pistachios, bread crumbs, butter and enough olive oil to make a paste like substance.
  5. After the tenderloin is finished cooling, brush on Dijon Mustard so that there is a nice generous coating on the top and sides of the tenderloin. Next, coat the tenderloin with the coating mixture. This video will show you the technique…https://www.youtube.com/watch?v=6S8aa51Yyso.
  6. Place the roast back in the oven at 400 degrees for 20-25 minutes, or until the tenderloin reaches an internal temperature of 125 degrees.
  7. Once the tenderloin has reached the 125 degree internal temperature, remove from the oven and tent with foil and let the tenderloin rest for 20 minutes.
  8. Slice tenderloin and drizzle with Espresso-Bourbon Sauce.
Espresso-Bourbon Sauce

1/4 cup bourbon

1/4 cup maple syrup

1/4 cup reduced sodium soy sauce

1 tablespoon fresh lemon juice

2 teaspoons instant espresso coffee powder

1/8 teaspoon black pepper

Instructions

Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.

 

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Happy Holidays from the Missouri Beef Industry Council!

 

 

Holiday Roasting Made Easy

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Posted by: on December 10, 2015

Black Tie Beef Roast with Chocolate-Port Sauce and Goat Cheese Mashed Potatoes_HORIZONTAL_pwmThe Holidays are just around the corner, and you have probably already started baking and cleaning in preparation for friends, family, and Holiday entertaining. At this point, you may be dusting off your favorite family recipes or spending hours searching through Pinterest for the perfect Holiday roast.

If you are like me, you love the idea of making a wonderful beef roast, but you are intimidated by the techniques involved in roasting. In my case, it doesn’t help that everyone in my family seems to be skilled in the kitchen, so the pressure is on. The good news though, is that Beef Its Whats for Dinner has developed a collection of Holiday roast recipes, as well as tips for success.

Be sure to check out our next blog featuring one of my favorite holiday beef recipes. Hint: The recipe includes, beef, bourbon, pistachios, and maple syrup. Trust me, you don’t want to miss it.

Happy cooking!

Taylor

 

Thirty Meals in 30 Minutes: Greek-Style Beef and Cheese Ravioli

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Posted by: on November 19, 2015

As I mentioned in the first blog of this series, I enjoy pasta that has been loaded with cheese or cream sauce, but once again I was faced with a pasta recipe with minimal cheese. Since the first pasta recipe was such a success I decided to go ahead and IMG_3001give it a try. Honestly, now I can’t decide which one is my favorite! The Greek-Style Beef and Cheese Ravioli is filled with so much flavor! First of all I shouldn’t have worried about the cheese because the ravioli made up for it. The addition of olives, diced tomatoes, and feta cheese was enough to deem this dish a #dinnerwin.

Happy cooking!

Taylor

 

 

Greek-Style Beef and Cheese Ravioli

Total Recipe Time: 30 minutes

Makes 4 servings

INGREDIENTS

1-1/4 pounds Ground Beef

1 package (9 ounces) refrigerated cheese ravioli

2 cans (14-1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

2 cups lightly packed fresh baby spinach

1 cup pitted ripe olives

1/2 to 3/4 cup crumbled feta cheese

INSTRUCTIONS FOR GREEK-STYLE BEEF & CHEESE RAVIOLI

  1. Cook ravioli according to package directions; drain.
  2. Meanwhile, heat deep 12-inch nonstick skillet over medium heat until hot. Add Ground Beef; cook 6 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  3. Stir in tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Stir in ravioli; simmer 3 minutes. Stir in spinach and olives; cook just until spinach is wilted. Sprinkle with cheese before serving.

Test Kitchen Tips

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

This recipe is from the beefitswhatsfordinner.com recipe collection and the Thirty Meals in 30 Minutes cookbooklet.

Thirty Meals in 30 Minutes: Buffalo-Style Beef Tacos

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Posted by: on November 12, 2015

Besides ketchup and ranch, which I buy in bulk, my other favorite sauce is buffalo sauce! I love just about everything that has been soaked in a bath of buffalo sauce, especially (don’t judge me too hard) if it’s been fried! It isn’t too often though, DSC00718that I find recipes that pair buffalo sauce and beef, until now.

If you are like me and my family, we tend to have a lot of taco inspired dishes for dinner so when I found the Buffalo-Style Beef Tacos recipe in the Thirty Meals in 30 Minutes cookbooklet I was ecstatic! This recipe is so easy and the ingredients came together to create a twist on a classic. The addition of carrots and celery added that extra crunch and helped tone down the heat that comes with delicious buffalo sauce. Like most recipes, this one can be modified by adding or changing the extras on the tacos.

Now that I know that beef and buffalo sauce create a tasty pair, I’m on the lookout for more beef and buffalo sauce inspired dishes.

Happy cooking!

Taylor Tuttle (Director of Education & Marketing)

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Buffalo-Style Beef Tacos

Total Recipe Time: 25 to 30 minutes

Makes 4 servings

INGREDIENTS

1 pound Ground Beef (95% lean)

1/4 cup cayenne pepper sauce for Buffalo wings

8 taco shells

1 cup thinly sliced lettuce

1/4 cup reduced fat or regular prepared blue cheese dressing

1/2 cup shredded carrot

1/3 cup chopped celery

2 tablespoons chopped fresh cilantro

Carrot and celery sticks or cilantro sprigs (optional)

INSTRUCTIONS 

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return to skillet; stir in pepper sauce. Cook and stir 1 minute or until heated through.
  2. Meanwhile, heat taco shells according to package directions.
  3. Evenly spoon beef mixture into taco shells. Add lettuce; drizzle with dressing. Top evenly with carrot, celery and cilantro. Garnish with carrot and celery sticks or cilantro sprigs, if desired.

Test Kitchen 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.

For nutrition information and a shopping list click here.

This recipe is from the beefitswhatsfordinner.com recipe collection and the Thirty Meals in 30 Minutes cookbooklet.

Thirty Meals in 30 Minutes: Cheeseburger Mac Attack!

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Posted by: on November 5, 2015

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There’s something to be said about a meal that can please the whole family, especially when it comes to picky eaters! Trying to find a meal to satisfy everyone can take a significant amount of time out of your day, especially when your list of to do’s keeps growing just like your basket of laundry.  Whether it’s your kids, your husband, or your thirty year old boyfriend who claims that pizza can be eaten at every meal (or maybe that’s just my experience?), Cheeseburger Mac is a classic that can be given a twist with some pickle slices! Not only is it easy but it also satisfies all members of the family while they are getting a spoonful of delicious nutritious beef. An added bonus is that this recipe only takes one pan for the entire dish!! This saves on clean up and gives you the opportunity to spend more time with your loved ones or with that pesky laundry.

Happy cooking!

Rachel (Director of Consumer Affairs, MBIC)

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Cheeseburger Mac 

Total Recipe Time: 20 to 25 minutes

Makes 4 servings

INGREDIENTS

1 pound Ground Beef

1-1/2 cups water

1 package (7-1/4 ounces) macaroni and cheese dinner

4 tablespoons butter

1/2 cup milk

8 to 10 dill pickle slices (optional)

INSTRUCTIONS FOR CHEESEBURGER MAC

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in water and macaroni; bring to a boil. Reduce heat; cover and simmer 7 to 8 minutes or until macaroni is tender.
  3. Stir in contents of cheese sauce packet, butter and milk. Cook 1 to 2 minutes or until heated through, stirring occasionally.
  4. Serve beef mixture topped with pickle slices, if desired.

Test Kitchen Tips

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

This recipe is from the beefitswhatsfordinner.com recipe collection and the Thirty Meals in 30 Minutes cookbooklet.

Thirty Meals in 30 Minutes: Fall in Love with Beef Stuffed Acorn Squash

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Posted by: on October 29, 2015

Beef Picadillo-Stuffed Acorn Squash_HORIZONTAL_pwmThe leaves are changing, the air is cool, and Saturdays are filled with football. This can only mean one thing; fall is here! In honor of the beautiful fall weather, we are showcasing Beef Picadillo Stuffed Acorn Squash. This is one of those recipes that you look at and your first thought is “oh I don’t know about this one.” Life is full of those moments and thoughts, and sometimes you just have to take a leap of faith and go for it! The recipe seemed easy enough, and the ingredients were staples in the pantry. Personally, I am a big fan of squash, so the fact that this recipe required that beef be stuffed in squash made taking that leap of faith a lot easier. Overall the recipe was quick and easy, and of course delicious! The only cooking mishap I experienced was that the acorn squash didn’t really want to let go of the pan (in other words, it got stuck). Fortunately, I was able to pry it off the pan without causing too much damage to the squash. If you are looking for a nice change up to your traditional fall recipe lineup, this recipe is for you!

BEEF PICADILLO STUFFED ACORN SQUASH

Total Recipe Time: 30 Minutes

Makes 4 servings

INGREDIENTS

  1. 1 pound Ground Beef
  2. 1 medium onion, chopped
  3. 1 tablespoon Mexican Seasoning Mix (see Cook’s Notes)
  4. 1/4 teaspoon ground cinnamon
  5. 1 can (8 ounces) tomato sauce
  6. 1/3 cup raisins
  7. 1 acorn squash, quartered, cooked
  8. 1 tablespoon slivered almonds (optional)

INSTRUCTIONS FOR BEEF PICADILLO-STUFFED ACORN SQUASH

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and onion; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings. Return beef mixture to skillet.
  2. Sprinkle seasoning mix and cinnamon over beef; mix well. Stir in tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Serve over squash. Garnish with almonds, if desired.

Test Kitchen Tips

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

This recipe is from the beefitswhatsfordinner.com recipe collection and the Thirty Meals in 30 Minutes cookbooklet.

Loving Lean Beef is Heart Healthy

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Posted by: on October 26, 2015

Did you know that the best tools hands down for fighting heart disease are your lifestyle and diet? Optimal heart health can be achieved with a heart-

I Heart Beef (Vertical)healthy diet that includes moderate amounts of lean protein like lean beef. Lean beef can gives your body all of the essential nutrients that it needs, without jeopardizing your diet.

In fact, lean beef has been shown to reduce the risk of chronic disease, such as heart disease. Lean beef is the perfect protein to keep you on a healthy track for the following reasons:

Feel Full Longer: Protein has more staying power than carbohydrates and fat. Eating a moderately high protein diet can curb hunger and reduce the body’s desire to eat. This is important because obesity is now recognized as a major risk factor for heart disease, heart attack and stroke. Heart disease incidence significantly increases for those individuals who are overweight or obese.

Improve Muscle Strength and Metabolism: Research has shown that including high quality protein such as lean beef in the diet helps to optimize muscle strength and metabolism, thus helping to improve overall health. Eating at least 3-4 ounces of lean, high quality protein at each meal may help maintain muscle mass and provide energy essential to leading a healthy lifestyle.

Improve Blood Cholesterol Levels: A 3-ounce serving of lean beef is composed of 50% monounsaturated fats, the same heart-healthy fats found in olive oil. Another 20% of the fats in that same 3-ounce serving come from stearic acid, a fatty acid shown to have a neutral response on blood cholesterol.


Not only does beef introduce power and protein into your diet, but many people aren’t aware of how many cuts of beef are considered lean and heart healthy. Did you know that there are actually 29 cuts of beef that are lean, meaning they contribute less than 200 calories? Choose from your favorite lean beef cuts for dinner tonight and discover a complete recipe for better heart-health with lean protein, nine essential nutrients and great taste!

Thirty Meals in 30 Minutes: Asian Beef Lettuce Wraps

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Posted by: on October 8, 2015

 

 

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Every now and then every kitchen needs a little shake up, including my own. I find myself getting in a rut of using the same ingredients, with slight variations in the recipes I am cooking. Although my husband doesn’t mind eating meat and potatoes every night, variety is the key to satisfying the palates of everyone in the family!

I have made various Asian inspired beef dishes in my kitchen, but never one that packed so much flavor and freshness in one bite! Asian Beef Lettuce Wraps were an easy recipe that required a few ingredients that weren’t traditional staples in the pantry, but none the less will be used up rather quickly with the addition of this recipe to the dinner rotation. Take a look at the recipe, modify it if need be, and make this recipe a family favorite!

Asian Beef Lettuce Wraps

Total Time: 30 minutes

Makes 4 servings

INGREDIENTS

  1. 1-1/2 pounds Ground Beef (95% lean)
  2. 1/2 cup hoisin sauce
  3. 1/2 cup Asian peanut sauce
  4. 1 medium cucumber, seeded, chopped
  5. 1/2 cup shredded carrot
  6. 1/4 cup torn fresh mint leaves
  7. Salt and pepper
  8. 12 large Boston lettuce leaves (about 2 heads) or iceberg or romaine lettuce
  9. Fresh mint leaves

INSTRUCTIONS FOR ASIAN BEEF LETTUCE WRAPS

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings. Stir in hoisin sauce and peanut sauce; heat through.
  2. Just before serving, add cucumber, carrots and torn mint; toss gently. Season with salt and pepper. Serve beef mixture in lettuce leaves. Garnish with mint.

This recipe is from the beefitswhatsfordinner.com recipe collection and the Thirty Meals in 30 Minutes cookbooklet.

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Thirty Meals in 30 Minutes: Taco Beef Nuggets with Tejano Dipping Sauce

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Posted by: on September 24, 2015

It’s no secret that children can be picky eaters (and some adults too) as their palates develop. Who doesn’t remember eating dinosaur shaped nuggets DSC00660or sandwiches in the shape of your favorite cookie cutter? As parents, we are always trying to find ways to creatively introduce our children to new flavors in the hopes that our creativity will somehow influence their decision to eat or not to eat.

This week’s recipe is the perfect solution for parents looking to introduce new flavors at the dinner table. Taco Beef Nuggets are not only delicious, they appeal to the younger palates at the dinner table. Picture this, ground beef wrapped around co-jack cheese, and covered in crispy nacho cheese flavored tortilla chips dipped in tejano dipping sauce! Did I make you hungry? Take the leap and try something new!
Taco Beef Nuggets with Tejano Dipping Sauce 

Total Recipe Time: 30 minutes

Makes 4 servings

Ingredients

1 pound Ground Beef (95% lean)

2 tablespoons taco seasoning mix

1 can (4 ounces) chopped mild green chilies, drained

16 cubs co-Jack cheese (1/2-inch)

1 egg white

1 tablespoon water

2 cups crushed nacho cheese-flavored tortilla chips

Sauce: 

6 tablespoons prepared thick taco sauce

3 tablespoons honey

Instructions

  1. Heat oven to 400°F. Combine Ground Beef, taco seasoning and green chilies in large bowl, mixing lightly but thoroughly. Divide beef mixture into 16 portions; shape each portion around a cheese cube, completely covering cheese.
  2. Beat egg white with water in shallow dish until blended. Place chips in second shallow dish. Dip each meatball into egg white mixture, then into chips to coat completely. Press each meatball with palm into a flattened nugget shape, generously coating both sides of nugget with chips.
  3. Spray large baking pan with nonstick cooking spray. Place nuggets in baking pan; spray tops of nuggets generously with nonstick cooking spray. Bake in 400°F oven 15 to 20 minutes.
  4. Meanwhile combine sauce ingredients in small microwave-safe dish. Microwave on HIGH 30 seconds or until warm. Serve nuggets with sauce.

This recipe is from the beefitswhatsfordinner.com recipe collection and the Thirty Meals in 30 Minutes cookbooklet.

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Thirty Meals in 30 Minutes: Fresh Tomato, Beef & Bow Tie Pasta (A Pleasant Surprise)

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Posted by: on September 17, 2015

DSC00640All growing up I always liked pasta, but let’s be honest, if it doesn’t have cream sauce or a lot of cheese I’m not interested. When I opened up the Thirty Meals in 30 Minutes cook booklet, the very first recipe was Fresh Tomato, Beef & Bow Tie Pasta, and for the first several times of thumbing through the recipes, I overlooked it. Now thinking back on it, the old phrase “don’t judge a book by it’s cover” comes to mind.

This recipe was a very tasty surprise, and one that I will definitely be making at home. Not only is it easy peasy, it is absolutely delicious and bursting with flavor! I think the best part of this recipe is that it calls for ingredients that are staples in most kitchens across America; beef, garlic, tomatoes, salt, pepper, bow tie pasta, basil, and Parmesan. Even if your kitchen doesn’t have some of these ingredients, this recipe can easily be changed to accommodate what you already have in the pantry and refrigerator.

Did I mention, this is one of those recipes that you can prep for ahead of time. Brown ground beef, freeze it, and then thaw it when you need it! Take my advice, don’t judge this recipe before you try it. Sometimes it’s the simple (or easy peasy) things in life that are the most enjoyable (delicious)!

 

Fresh Tomato, Beef & Bow Tie Pasta

Total recipe time: 25 minutes (makes 4 servings)

Ingredients

1 lb Ground Beef

3 cloves garlic, minced (if you have one of those handy dandy garlic presses, that is what I use)

2 cups chopped tomatoes

3/4 teaspoon salt

1/4 teaspoon pepper

1-1/2 cups uncooked bow tie pasta, cooked

2 tablespoons sliced fresh basil

3 tablespoons grated Parmesan cheese

 

Instructions

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in tomatoes, salt and pepper; cook over medium heat 5 minutes, stirring occasionally. Add pasta and basil; toss. Sprinkle with cheese.

This recipe is from the  beefitswhatsfordinner.com recipe collection and the Thirty Meals in 30 Minutes cookbooklet.
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Thirty Meals in 30 Minutes: Quick and Easy Beef Recipes

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Posted by: on September 4, 2015

30 Meals in 30 MinutesThe beginning of August marks the end of summer for many families, and it is no different for the staff at the Missouri Beef Industry Council. With school starting back up, after school activities and community events start filling the calendar and life becomes a whirlwind. For many of us, the last thing on our mind is meal planning. Let’s be honest, we are lucky to get the kids out of the door on time, and leaving just enough time to run into our favorite coffee shop to help get us through the day.

Thanks to the Beef Checkoff funded Thirty Meals in 30 Minutes cook booklet, we don’t have to stress about dinner and can focus on what matters most in life. The Missouri Beef Industry Council is going to be cooking through the cook booklet and giving you the 411 on how these recipes can help you put a delicious and nutritious meal on the dinner table in 30 minutes or less.

Check out the Beef Bites blog every Thursday for the recipe of the week, as well as cooking tips and nutritional information. Be sure to follow us on Instagram @beefcouncil for behind the scenes tips and pictures of every recipe. CAUTION: Look at your own risk as pictures may cause drooling and an increase in hunger levels.

You can find the Thirty Meals in 30 Minutes recipes from the beefitswhatsfordinner.com recipe collection.

Simplify Your Meal

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Posted by: on August 18, 2015

As our schedules get busier and kids head back to school, it’s important to think about how to simplify life. Feeling overwhelmed can often lead us to make poor food choices. This may be due to stress eating or just not having the time to plan meals and grocery shop. Try these tips to help simplify feeding your family:

 

  1. Plan a menu: Grocery shop based on a menu for the week ahead. Just knowing what you are going to make is sometimes the biggest battle, this will get that done and make sure you have the groceries on hand to make it.
  1. Prepare extra: Cook extra meat one night to use as leftovers the next. If you want recipes that instruct you on how to use left over meat visit beefitswhatsfordinner.com
  1. Meal Ideas: Keep an ongoing list that’s easily accessible of meal ideas. It can be exhausting to always recreate the wheel. In the “notes” section of my iPhone I keep a list of meal ideas so I can quickly come up with something in a pinch. For more ideas on simple meals that take very little time, check out our 30 meals in 30 minutes at www.mobeef.org
  1. Keep it simple. Each meal should be a basic pattern of
  • Protein (meat, cheese, eggs, peanut butter, fish, beans)
  • Fruit
  • Vegetable
  • Whole Grains
  • Healthy Fats (olive oil, avocado, nuts, seeds, olives)
  1. Keep extra non-perishable snacks in your glove box for times when you are running late. This will help prevent last minute fast food stops. Nuts, dry fruit, or whole grain cereal bars are good options.
  1. Think Big: Make large quantity items such as muffins, granola bars, or trail mix.

Switch Up Your Grill

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Posted by: on July 29, 2015

With the August heat finally rolling in we are nearing the end of summer. With that we can make another safe bet that you might be tired of your regular grilling routine by this point. One of the best ways to switch up your grilling routine is by adding a rub or a marinade to your meat before throwing it on. Rubs and marinades allow you to enjoy a different flavor on your steak every night.

While you can totally buy the store marinades and be satisfied, often their sodium content doesn’t fit into a lean and healthy diet. Instead we suggest you take regular items out of your pantry, check out some of our recipes, and make your own!

When using a marinade it’s important to remember that you can use it for flavor and tenderization.  If you just want to add some flavor to a more tender cut, like a strip steak or filet, then only marinate for 30 minutes or up to two hours.  On tougher cuts, such as the flank steak or skirt steak, you want to give the marinade time to work.  Six hours to 18 hours is what we recommend for those tougher cuts. Good spices that round out marinade flavors include garlic, thyme, cumin or fennel seeds.

Dry rubs are also great on more tender cuts.  A rub is a collection of dry spices that we use just for flavor.  I love rubs because it’s a way of adding flavor without adding any fat and calories.  When using a dry rub, actually press it into the meat so that it makes really good contact. I like to use a dry rub with a little bit of olive oil.  Put the oil on the steak first so the rub has something to stick to.

 Whether it’s a rub or a marinade, just find the flavor you like. The different flavors of rubs and marinades are endless. Have fun mixing different ingredients to flavor your steaks and burgers.

More Beef, More Fun

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Posted by: on May 20, 2015

To continue our celebration of beef month in May, here’s a BuzzFeed article with 25 delicious dinner recipes that you can create with varieties of ground beef. Ground beef is an important staple in many recipes that provides great flavor and nutritional value, but with little effort to create.

Click here for the link to these 25 delicious recipes.

While we are looking at BuzzFeed articles, here are some fun beef-related links for your entertainment.

Cow Auctioneers Set To Hip Hop Beats Are The Jam You Need In Your Life

19 Cows Who Don’t Quite Have This Cow Thing Down

21 Reasons Cows Are Actually Awesome

11 Reasons Fluffy Cows Are The New Micropigs

For more beef fun, follow the Missouri Beef Industry Council on Facebook and Twitter. For recipes to add spice for your dinner tonight, visit our account on Pinterest.

Celebrating Beef Month in May

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Posted by: on May 11, 2015

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In May, we celebrate National Beef Month. To spread awareness of this celebration, we’d thought we would share some fun beef facts.

Here are some facts you may not know about cattle and the beef industry:

  • Beef is a nutrient-dense food and is the #1 source of protein, vitamin B12 and zinc
  • Raising beef cattle is the single largest segment of American agriculture
  • Twenty-nine cuts of beef meet government guidelines for lean
  • Cattle have four parts to their stomach and can detect smells up to six miles away
  • Cattle are herbivores so they only have teeth on the bottom
  • The U.S. supplies 25% of the world’s beef with 10% of the world’s cattle
  • A 3-ounce serving of lean beef is an excellent source of protein, supplying more than half of the protein most people need each day
  • There are more than 94 million head of beef cattle being produced by 1 million beef producers in the U.S. Of these operations, 97 percent are family-owned
  • There are 50 breeds of beef cattle in the U.S. The most popular are Hereford, Angus, Brahman and Charolais
  • Texas is the top producer of beef in the U.S., followed by Nebraska, Missouri, Oklahoma and South Dakota
  • 160 degrees F is the correct cooking temperature to ensure safe and savory ground beef
  • Cattle produce about 25 billion pounds of meat each year
  • The hide from one cow can make 144 baseballs, 20 footballs or 12 basketballs
  • The combined value of the cattle and beef industry is $200 billion

To learn more about beef and how it is produced, follow the Missouri Beef Industry Council on Facebook and Twitter. For recipes to add spice for your dinner tonight, visit our account on Pinterest.

 

National #BeefsOnMyPlate Campaign launched

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Posted by: on May 6, 2015

Chimichurri-MarinatedBeefSteaks_smallThe National Cattlemen’s Beef Association has recently launched a new social media campaign. Both producers and consumers are being asked to post a picture to Facebook, Twitter and Instagram with the hashtag #beefsonmyplate to show the benefits and variety that is available when beef is incorporated into a healthy diet. In the post, share it specifically with @SecBurwell and @USDA.

Due to revising of beef guidelines, Red meat is being threatened by the Dietary Guidelines Advisory Committee for removal from the center of the plate. This campaign was created to keep beef on the dinner plate and to remind consumers the health benefits of incorporating lean beef into their diets.

The goal is for a 1,000 photos to be shared on social media with the hashtag #BeefsOnMyPlate, and directed at the Secretaries of the U.S. Department of Agriculture and Health & Human Services.

To learn more about beef, follow the Missouri Beef Industry Council on Facebook and Twitter. For recipes to add spice for your dinner tonight, visit our account on Pinterest.

National Prime Rib Day

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Posted by: on April 29, 2015

prAt the end of April, we celebrate a very tasty holiday. Sometimes known as the “King of Meats,” National Prime Rib Day is celebrated annually on April 27th.

Prime Rib is a choice beef cut from one of the eight primal cuts of beef. With a rub-on seasoning and slow roasting, your prime rib will give you a deliciously tender, tasty main course. Check out this Prime Rib recipe:

 

 

Perfect Prime Rib:

1 
prime rib roast (size doesn’t matter)
1⁄2
cup kosher salt
1⁄4
cup rosemary
1⁄4
cup horseradish powder
1⁄4
cup garlic powder
1⁄8
cup cracked black pepper

Directions
• Combine seasonings, and rub into roast.
• Let sit while oven preheats to 375.
• Place roast in broiling pan, fat side up or bone side up.
• Bake for 45 minutes.
• Turn oven off, do not open oven.
• One hour before serving, turn oven back on 45 minutes.
• Take rib out, let stand for 15 minutes. This is very important; it allows the juices to distribute.
• Do not carve “ahead of time.” Scrape off the salt “shell.”
• Serve with au jus and horseradish sauce.

For more beef recipes, visit the Missouri Beef Industry Council on Pinterest. Also, for more information the benefits of beef and other recipes follow us on Facebook and Twitter.

 

Recipe and photo credit:Food.com

Celebrating our Earth

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Posted by: on April 22, 2015

edOne thing many cattle producers are often questioned about is how they treat the land. No matter what kind of farming you do, having respect for the environment is always imperative and is taken with utmost importance. Farmers take time to nourish and fertilize the soil, to make sure they manage their resources carefully and they don’t waste.

Good land and soil are the source of life for what is needed on the farm. In other words, they serve as the base of the farmers’ livelihood. The farmer takes care of the soil, which produces good crops. These good crops serve as high quality nutrition and supplements for animals. Then, these animals are a source of high-quality, nutritional meat and serve for many other purposes in various industries such as pharmaceuticals, fashion, athletics, and many more. Farmers manage manure and encourage sustainability by using it as fertilizer on the soil to nourish it. From here, the cycle starts over, encouraging a sustainable lifestyle.

Today, on Earth Day, we celebrate protecting our environment and preserving it for years to come. Farmers do their part everyday by keeping the land and soil healthy. They help the Earth not only produce sustainably, but also help provide the best products for nourishment worldwide.

To learn more about beef and how it is produced, follow the Missouri Beef Industry Council on Facebook and Twitter. For recipes to add spice for your dinner tonight, visit our account on Pinterest.

Get Grillin’

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Posted by: on April 16, 2015

Summer-Grilling-Tips-middle Do you smell that? No, it’s not the smell of fresh cut grass or spring flowers. What you smell has a distinct scent. It finds its way through your senses easily. It floats through the air and calls to you like an old friend would. It’s something not only your nose enjoys but your mouth enjoys as well as it waters at first sniff.

This familiar scent is the smell of meat cooking on your grill.

As the weather changes, this is a call to action to fire up your grill and get outside. Why waste beautiful spring weather inside when your can be in the sunshine grilling, eating and enjoying time with your family and friends.

When you look for the perfect meal to throw on the grill, beef is your best option. From burgers to steaks, it is a classic, American dinner that satisfies the whole family, while also still providing the needed vitamins and nutrients to meet their daily needs. Not only are their various cuts of meat but there are varieties of leanness that give you lots of options to choose from.

For beef recipes that will satisfy your family for any grillin’ meal, visit the Missouri Beef Industry Council on Pinterest. Also, for more information the benefits of beef and other recipes follow us on Facebook and Twitter.

Photo Credit: smokengrilled.com

MBIC kicks off spring with events

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Posted by: on April 9, 2015

dollarsign Missouri Beef Industry Council is kicking off spring with a lot of events to reach the millennial marketplace. As we head into this weekend, Mark Russell, MBIC Executive Director, is attending the Missouri Academy of Nutrition and Dietetics Convention in Branson, MO. This annual meeting focuses on “Decoding the Mysteries of Nutrition and Dietetics” and provides a chance to share the benefits of beef with nutritionists and dieticians statewide. Ensuring that these industry professionals understand the importance of beef and protein in their diet is essential to not only consumers but also the success of our cattle farms and ranches statewide.

 

To compliment the nutrition opportunity in Branson, Davin Althoff, MBIC’s Business Director and CFO is traveling towards The Arch for the Go! St. Louis Marathon. There he hopes to interact with millennial moms and youth at the event where they will decorate a heart and then take a picture with their artwork. If they use the hashtag #WhyILoveBeef and post it to social media they will be entered to win a FitBit. This exposure to the urban audience who is interested and invested in their health and diet is important to the check-off dollar because these are the consumers who keep the demand for beef high in grocery stores. Beef’s nutritional benefits can help improve the diet and lifestyle of these consumers and it has proven to be a great place to invest our time and dollar.

 

To discover more about the benefits of beef and other facts, follow the Missouri Beef Industry Council on Facebook and Twitter. For additional recipes to add spice for your dinner tonight, visit our account on Pinterest.

 

Less joking, more walking

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Posted by: on April 1, 2015

walkingday

April 1st is more than just April Fools Day. All pranks aside, today we also celebrate another lesser-known holiday – National Walking Day.

The American Heart Association sponsors this holiday to remind people of the benefits of walking. Americans are encouraged to lace up their sneakers to take just 30 minutes out of their busy day to make time for a walk. The AHA hopes schools, workplaces and communities get involved with this holiday to inspire people in taking their first steps towards a healthier lifestyle.

To prepare for a good walk or workout, you must prepare with protein. The AHA recognizes eight lean, heart-healthy beef cuts that help you get your daily nutrients.

• 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)

Happy April Fools Day from the folks at MBIC. We don’t have many tricks up our sleeve but we do have recipes and fun ideas you can try at home. Just visit the Missouri Beef Industry Council on Pinterest and follow us on Facebook and Twitter.

Celebrating National Ag Day

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Posted by: on March 18, 2015

15agday2Today we celebrate National Ag Day.

Since 1973, producers, agricultural associations, corporations, universities, government agencies and countless others across America have been gathering together to recognize the abundance provided by American agriculture. The Agriculture Council of America created Ag Day for four main reasons:

1. To increase awareness of how food, fiber and renewable resource products are produced.
2. To value the essential role of agriculture in maintaining a strong economy.
3. To appreciate the role agriculture plays in providing safe, abundant and affordable products.
4. To acknowledge and consider career opportunities in the agriculture, food, fiber and renewable resource industries.

In the 1960s, the American farmer fed around 25 people, but today they feed more than 144 people. However, it’s not just the farmer who makes our food possible. The entire agriculture industry, all the way to the grocery store, serve as vital links in a chain that brings food to every citizen and millions of people abroad.

Not only is the demand for food and fiber increasing with population growth but the need for efficiency and technology is growing as well. National Ag Day was created to remember how the agriculture industry has grown and developed in the past as we continue to look forward to keeping agriculture strong in the future.

National Ag Day falls during National Ag Week, which is March 15-21, 2015. For more information on National Ag Day, visit http://www.agday.org.

Corned Beef – A St. Patrick’s Day Tradition

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Posted by: on March 11, 2015

3_11_15_Consumer_Blog_PhotoAs St. Patrick’s Day approaches, many families are looking for a way to be festive with for the holiday with their meals. There’s no better way to do this for March 17th than with the traditional meal of corned beef and cabbage.

Corned beef is a salt cured beef product that once began in Ireland as a luxury food. In the early 1800’s, cows were not used for their meat supply but only for their dairy, so this meal was very rare to have. It was so rare that pork was often substituted.

Sometime in the mid 1800′s when the Irish immigrated to America, they found that Jewish corned beef was very similar in texture to the pork used in their recipes. It was then that corned beef was used as a replacement for the bacon when preparing corned beef and cabbage meals.  Soon after that, the Irish-Americans began having corned beef and cabbage on St. Patrick’s Day.

Click here for the link for an original corned beef and cabbage recipe!

For more beef recipes that will satisfy your family for any meal, visit the Missouri Beef Industry Council on Pinterest. Also, for more information the benefits of beef and other recipes follow us on Facebook and Twitter.

NCBA and MBIC research how sustainable practices have helped improve beef

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Posted by: on March 5, 2015

green-question-mark

Who knew one word could have so many meanings?

As we look over the past decade, a word that has progressively made its way into the agriculture industry is the word “sustainable.” It describes a way of thinking, a way of production and applies to many areas in the industry. However, due to the fact that it is applicable in so many ways, it has also caused some confusion between producers and consumers.

According to Merriam-webster.com, the word is defined as:

Sustainable-
adjective sus·tain·able \sə-ˈstā-nə-bəl\
: able to be used without being completely used up or destroyed
: involving methods that do not completely use up or destroy natural resources
: able to last or continue for a long time

This one set of descriptions doesn’t even touch what it means to many cattle producers in the state as well as nationwide. It is not only a way to ensure producer’s farms and ranches last longer and are more efficient, but it is also a way to put better products on the market and conserve the environment and natural resources around us.

Cattlemen and women have been incorporating more and more sustainable practices to help the beef industry keep growing and developing for years to come. This effort is not only for cattle producers and their farms, but to make sure the consumer will always have a quality product.

The National Cattlemen’s Beef Association (NCBA) has started a significant research effort with the Beef Checkoff that is looking more into the amount of sustainability that has increased in farms and ranches over the past few years.

The first phase of the Beef Industry Sustainability Assessment has been completed using data from the Meat Animal Research Center in Clay Center, Nebraska. The results were recently certified by NSF International, lending credible, third-party verification to the study, helping to prove that beef is sustainable. The results of phase one can be found here: http://beefresearch.org/beefsustainabilityresearch.aspx.

In phase two of the assessment, the work is being expanded to include data from individual cattle-producing regions across the country. By looking at regional practices and incorporating that information into the study, the research will be more representative and we will be better able to tell the beef story through sound science.

Cow-calf producers, stockers and feedyard operators are being surveyed to see how the way they produce beef has changed over time. The Beef Industry Sustainability Assessment is not an attempt to force a change in practices or advocate a one-size-fits-all approach to beef production. There are few things less sustainable than a one-size-fits-all approach. So visiting these operations first-hand is allowing the program to do in depth research on what is working for producers and what is not.

MBIC’s own Davin Althoff has been visiting producers in the state and looks forward to reporting the results of how Missouri cattle producers are improving their operations through sustainable practices.

“In response to large food service and food retail companies interested in purchasing verified sustainable beef, NCBA launched a life cycle analysis from coast-to-coast. They are partnering with the USDA to conduct this analysis,” says Althoff. “Missouri is the first state in the Midwest region to schedule visits with various beef producers.”

This week, Althoff met with backgrounders, seedstock producers and cow/calf producers along with attending the Southwest Missouri Forage Conference in Springfield to see how sustainability is changing farms and ranches around the state.

“What we hope this program will do is to provide a baseline study for the industry to utilize in discussions with food service and retailers that is scientifically proven that shows over time that we have continues to improve how our beef is produced,” Althoff says.

Kim Stackhouse, Director of Sustainability Research for the NCBA attended and spoke at the Southwest Missouri Forage Conference. She highlighted that not all definitions of sustainability are similar. However, she felt that the best definition that could apply to many issues would be described as “continuous improvement.”

“If we can improve what we do and prove it is done sustainably, that’s what we hope this study does at the end of the day,” Althoff says.

Mark Your Calendar for your County Cattlemen’s Association Meetings

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Posted by: on February 25, 2015

County cattlemen’s meetings are in full swing! These cattlemen’s associations give producers the opportunity to join together with other passionate agriculturalists to give them the chance to get involved on the local level. Getting involved locally allows members to have a hand in setting the foundation in these grassroots organizations. However, you don’t have to be a cattle producer to get involved. Many people in the community take pride in their local cattlemen’s association and other businessmen and politicians are even taking initiative in being active members.

The county level serves as a good way for producers and community members to go above and beyond in promoting the beef industry. Whether they produce beef or consume beef, county cattlemen’s members all over the state are answering the call to take the lead in sharing the many benefits that the beef industry brings to the state of Missouri.

“It takes more than just a few people in Columbia, Missouri to talk about our industry,” said Mark Russell, Executive Director of the Missouri Beef Industry Council. “Producers and community members getting involved on the local level is crucial to the strength of the beef industry statewide.”

Answer this call to action today by joining your local county cattlemen’s association. To see more information on upcoming meetings in your area visit: http://www.mocattle.org/eventsmeetings.aspx

To discover more about the benefits of beef and other recipes follow the Missouri Beef Industry Council on Facebook and Twitter.   For additional recipes to add spice for your dinner tonight, visit our account on Pinterest.v