Wow! Every farmer I’ve talked to lately has said this is the nicest winter they’ve seen in a long time. A year ago we were nearly waist deep in snow as blizzard conditions were upon us. I’ll never forget seeing it pile up so quickly.

I’ve waited a bit for all the new year discussion drop off a bit. Everyone was talking resolutions. I don’t know about you, but gave that up some time ago. I’m a bigger fan of setting real goals, coupled with tactics to reach them and then going after it. Oh well, that’s my two cents.

2012 will be an interesting year for our family. During this year, our oldest boys will become teenagers! Those who know me will tell you I don’t act old enough to be the father of teenagers (notice I said act because I fear I am beginning to look it)!

The teen years seem to be the time that children test many ideas, especially their parent’s ideas. I’ve read alot lately about teens, especially girls, focusing on food, eating and fitness. Some are motivated by how they look, some by athletic goals, some focus more on food than fitness and many just need to focus on something!

One thing is clear. Teens need well-balanced diets and fitness regimines in order to try to give some foundation to their changing bodies and lives. We encourage our boys to try a variety of foods, and to not be afraid of hard work and to participate in a sport they enjoy. It has been alot of fun watching their tastes mature and seeing them eat things now that a few short years ago were “too spicy”, “too hot” or just plain “yucky”!

Football is the favorite sport at our house, for both the boys who play and Mom and Dad who spectate. We established the fact that protein is the basic building block of muscle a number of years ago. Even little boys want big muscles (just ask our two year old who is more than willing to show his off in some flexing moves his big brothers taught him)! Beef, of course, is an excellent source, and provides needed iron, zinc and b vitamins that our growing athletes need.

Hard to believe the BCS championship is over, and that the Super Bowl is drawing closer! Stay posted for some great beef recipes that will make watching the game with teenagers or anyone else a lot of fun!

We’re a few days into 2012. Have you made your New Year’s Resolution yet? It seems every year I decide to take my time to figure it out, and then I’m a month in, have never made one, and decide it’s too late.

But this year is different for me, and it can be for you too! If your 2012 resolution has anything to do with eating healthy, boy-oh-boy do I have some great news for you!

BOLD research a victory for lean beef

A new study published in the January 2012 edition of American Journal of Clinical Nutrition shows that beef can play a beneficial role in a cholesterol-lowering diet, despite commonly held beliefs. The study found that diets including lean beef every day are as effective in lowering total and LDL “bad” cholesterol as the gold standard of heart-healthy diets (DASH, Dietary Approaches to Stop Hypertension).

The Beef in an Optimal Lean Diet (BOLD) clinical study (Effects on Lipids, Lipoproteins and Apolipoproteins), 1 conducted by The Pennsylvania State University (PSU) researchers, evaluated adults with moderately elevated cholesterol levels, measuring the impact of diets including varying amounts of lean beef on total and LDL cholesterol levels. Study participants experienced a 10 percent decrease in LDL cholesterol from the start of the study, while consuming diets containing 4.0 and 5.4 oz. of lean beef daily.

“This research sheds new light on evidence supporting lean beef’s role in a heart-healthy diet. Study participants
ate lean beef every day and still met targets for saturated fat intake,” says Penny Kris-Etherton, PhD, RD,
distinguished professor of nutrition at PSU and the study’s principal investigator. “This study shows that nutrientrich lean beef can be included as part of a heart-healthy diet that improves risk factors for cardiovascular disease.”

Click here to read the actual journal article.

Learn how you can incorporate lean beef in your healthy lifestyle

Since the BOLD research has been published, beef has been ranked No. 1 in a WebMD blogger’s “Five foods you don’t have to give up this year.” In the same line up as chocolate, coffee, roasted nuts and whole eggs, this list seems too good to be true. But it’s not! With this BOLD research to back it up, you can feel good about eating lean beef.

For more resources to learn about lean beef and nutrition, visit BeefNutrition.org and MoBeef.org.

Christmas is just a few days away. We’re all trying to decide what to make for Christmas dinners, knowing that everyone brings the same things every year. But we also know that we’re often stuffed before we get to the meal because of all the snacking we do. Well, these Beef Pinwheels are the perfect appetizer – few ingredients and easy to make. Not to mention, if we’re going to be snacking, we might as well be snacking on something with some protein, right? And with so few ingredients, it’s easy to change up and fix how your family will like it. We hope you enjoy the recipe, and have a very Merry Christmas!

Beef Pinwheels

Total recipe time: 30 minutes
Makes 72 appetizer

Ingredients

• 1 package (16 to 24 ounces) fully-cooked boneless beef pot roast with gravy
• 1/2 cup shredded asiago cheese
• 1 package (17.3 ounces) frozen puff pastry (2 sheets), defrosted
• 4 green onions, cut in half lengthwise, then cut into thin long strips

Instructions

1. Heat beef pot roast with gravy in microwave according to package directions. Remove pot roast from container; discard gravy. Shred pot roast in large bowl with 2 forks; stir in cheese. Set aside.
2. Heat oven to 400°F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface.
3. Cut in half with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles.
4. Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2 inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.
5. Cut pastry rolls crosswise into 1/2-inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.

Find more appetizer recipes, including our favorite, Holiday Beef Crescents, at MoBeef.org! Visit our Holiday Roast Central for recipes and tips to make beef the center of your Christmas feast!

With Christmas less than two weeks away, it’s time to start planning meals for Christmas Eve and Christmas Day. A couple posts ago, I offered up a great holiday roast recipe for Herb-Topped Beef Roast with Roasted Cauliflower. If that recipe isn’t your style, I’ve offered another delicious recipe below. It doesn’t require many ingredients, and many of them may already be in your pantry. Nervous to try you first holiday roast this Christmas? Visit our Holiday Roast Central for great roasting tips, step-by-step instructions and more beef recipes.

Dijon and Herb Rubbed Beef Roast with Cranberry Sauce

Total recipe time: 2-1/2 to 3-1/4 hours
Makes 8 to 10 servings

Ingredients

• 1 beef rib roast (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)
• 3 tablespoons plus 2 teaspoons Dijon-style mustard, divided
• 1 tablespoon steak seasoning blend
• 1 teaspoon dried rosemary leaves
• 3 cups fresh or frozen cranberries
• 1/2 cup honey

Method

1. Preheat oven to 350°F. Combine 3 tablespoons mustard, steak seasoning and rosemary in small bowl. Rub evenly onto all surfaces of beef roast.
2. Place roast, fat-side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 2-1/4 to 2-1/2 hours for medium rare; 2-3/4 to 3 hours for medium doneness.
3. Meanwhile, combine cranberries and honey in medium saucepan; bring to a boil, stirring occasionally. Reduce heat; simmer 10 to 15 minutes or until berries burst and mixture is syrupy. Stir in remaining 2 teaspoons mustard; remove from heat. Set aside.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt and pepper, as desired. Serve with cranberry sauce.

Nutrition information per serving, 1/8 of recipe: 395 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 113 mg cholesterol; 411 mg sodium; 22 g carbohydrate; 1.8 g fiber; 47 g protein; 13.6 mg niacin; 1.0 mg vitamin B6; 2.7 mcg vitamin B12; 3.2 mg iron; 55.1 mcg selenium; 8.8 mg zinc; 182.3 mg choline.

Nutrition information per serving, 1/10 of recipe: 316 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 91 mg cholesterol; 328 mg sodium; 18 g carbohydrate; 1.5 g fiber; 38 g protein; 10.9 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 2.6 mg iron; 44.1 mcg selenium; 7.1 mg zinc; 145.8 mg choline.

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

Beef is a commonsense breakfast option. Rather than starting with the normal, go-to carbohydrates, it only makes sense to start your routine with protein to help you tackle your hectic day ahead! Beef makes it easy to incorporate more protein into your breakfast routine. Lean beef is a perfect partner for your everyday breakfast favorites like whole grains, fruits, vegetables and low-fat dairy products, making it simpler to start your day in a balanced way.

Beefy Sweet Potato Hash

Total Recipe Time: 35 to 40 minutes

Ingredients

• 12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)
• 1 large sweet potato, unpeeled, cut into 1/2-inch cubes
• 1 medium yellow onion, chopped
• 1 tablespoon taco seasoning mix
• 1/4 cup water
• 1 tablespoon vegetable oil
• 2 tablespoons reduced-fat or regular dairy sour cream
• 1 teaspoon hot pepper sauce
• Chopped fresh cilantro

Method

1. Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minute or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.
2. Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
3. Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
4. Garnish with cilantro, as desired. Serve with sour cream mixture.

Makes 4 servings

Click here to watch Ashley McCarty, Team Beef runner and cattle farmer, demonstrate this tasty recipe on KTVO-TV.

Cook’s Tip: 1-1/2 teaspoons each cumin and chili powder may be substituted for taco seasoning.

Cook’s Tip: Beefy Sweet Potato Hash can be served by itself or use in on one of these delicious breakfast creations. Tacos: Evenly divide hash mixture into eight warmed 6 to 7-inch corn tortillas. Garnish with cilantro and serve with sour cream mixture. Burritos: Evenly divide hash mixture and cilantro, as desired, into four warmed 10-inch flour tortillas; fold burrito-style. Serve with sour cream mixture. Beef and Egg Sweet Potato Hash: Prepare recipe as directed. Top hash with egg, prepared as desired. Garnish with cilantro and serve with sour cream mixture.

Nutrition information per serving: 329 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 63 mg cholesterol; 387 mg sodium; 33 g carbohydrate; 5.4 g fiber; 26 g protein; 3.0 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron; 26.1 mcg selenium; 5.6 mg zinc; 4.7 mg choline.

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

Try more beefy breakfast recipes, like Beefy Breakfast Burritos, Beef Breakfast Pizza Ole, or Beefy Breakfast Rolls.

Mashed potatoes and gravy, dressing, pumpkin pie, you know exactly what sides you’re making for this year’s Thanksgiving feast. Except what you’re putting on the big platter in the middle. Traditional choices can make everyone tired, so we suggest going a a different route this year. Looking to lean beef roast can provide a new, mouthwatering option for everyone at your dinner table. Plus, the protein and B vitamins in beef will keep everyone up and going for some family fun!

Now that’s something we can all be thankful for!

Herb-Topped Beef Roast with Roasted Cauliflower

Total recipe time: 1-3/4 to 2-1/4 hours
Makes 12 to 16 servings

Ingredients

• 1 beef top loin (strip) roast (about 3 to 4 pounds)
• 4 teaspoons minced garlic, divided
• 1 tablespoon plus 1 teaspoon fresh thyme leaves
• 2 heads (about 2-1/2 pounds each) cauliflower, separated into florets
• 6 tablespoons olive oil, divided
• Salt and pepper
• 2/3 cups dry Italian-seasoned bread crumbs

Method

1. Preheat oven to 325°F. Press 2 teaspoons of garlic evenly onto all surfaces of beef roast. Press thyme evenly over roast.
2. Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on center rack in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness.
3. Meanwhile, toss remaining 2 teaspoons garlic, 4 tablespoons oil and cauliflower on rimmed baking sheet. Season salt and pepper, as desired. Cover with aluminum foil; bake on lower rack 45 minutes. Combine bread crumbs and remaining 2 tablespoons oil. Remove foil; sprinkle bread crumbs evenly over cauliflower. Continue to bake, uncovered, 30 to 45 minutes or until crumbs are golden brown and cauliflower begins to brown.
4. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
5. Carve roast into slices; season with salt and pepper, as desired. Serve with cauliflower.

Wow! Since our last vist, the weather sure has driven me inside to do my visiting! This is the type of day where a good cup of hot coffee and a warm fire brings comfort.

I love Thanksgiving time for so many reasons. Of course big meals are a factor for me, but time together with family just relaxing, visiting and enjoying each other’s company is even more important.

Several blogs ago, Kaity posted ideas about family meal times. I hope you looked at that. Our busy family gets to sit down together more often than you might think. We just make it happen. Of course, I’m blessed with a wife who can put a great meal together in a hurry which allows us to grab a bite together even if we only have 15 minutes before loading the car to head off to practice or 4-H.

Meal time is a great time to teach kids about nutrition. We talk with our boys about protein, energy and vitamins because they can easily relate to what their bodies are craving as they grow and play. It’s not very hard to bring the topic up as we sometimes have to remind the little ones to “eat your meat if you want your muscles to be big for football” or “drink your milk if you want to have strong bones and teeth!” They’ll often ask “Do I have to?” and that’s when, uknown to them, the educational door gets flung wide open. Our older boys will sometimes grab the bull by the horns and do the teaching and encouraging for us!

Now then, after Thanksgiving, all I’m usually thinking about is how the great feast caused my belly to grow! A little nap and a backyard game of football with the boys usually helps burn enough calories for me to be ready to help clean up the pumpkin or pecan pie that evening!

Here’s to all the things we have to be thankful for this year: warm homes, big dinners, pumpkin pie and especially our families! I’m looking forward to visiting with you again next time!

Happy Thanksgiving to you and yours!

Hello everyone! Some of you may remember my past chats – Front Porch and Fire Side. After a longer sabatical than I had planned, here I am again. I really enjoy blogging, and reading other’s blogs. If you are reading this, I figure you like reading blogs also.

I titled today’s entry, Front Porch Chat because it has been a beautiful day at my house, temperature-wise. While overcast, a glass of tea on the porch isn’t out of the question. However, we are certainly entering that time of year when the Fire Side may be more appropriate. I’ll make the call, but rest assured the chat will still be focused on whatever is on my mind!

Some of you may still be wondering who in the world this guy is, and why I’m writing on the MOBeef Update. I’m a State Beef Council employee, farmer, and most importantly a dad and husband. Nearly every day, all four areas of my life are fully engaged, so you are bound to hear alot about all of them.

You can summarize my world in one word: busy. Tonight, as I write, my wife is fixing real supper for her and the younger boys, and sandwhiches for me and the older boys so I can take them and a couple of their buddies to football practice. I’ll be good dad tonight, because they don’t know I’ve already packed beef snack sticks in the truck for them to eat on the way home!

We’ve got to leave soon, so I’ll sign off. I hope you are going to get some beef protein in your diet this evening as well!

November. The time of year when people share what they’re thankful for. I know I’m thankful for the farmers and ranchers who care for their cattle each and every day. I’m thankful for safe, wholesome beef to nourish my body every day. And I’m thankful for a my job with the Missouri Beef Industry Council because I have the opportunity to tell people throughout Missouri why they should be thankful for those same things. Everyone is thankful for something, be it big or small.

But, have you ever wondered what beef might be thankful for?

• The grill? You bet! Beef and the grill go together like the changing weather and falling leaves. Learn the secrets to grilling beef and grill times for your favorite cuts on our website.

• Spices? Bring them on! Beef loves a good rub or marinade. Knowing what spices to use and how to make a flavorful marinade will make you a master in the kitchen.

• Carving knives? Steak knives? Well, they certainly aren’t called chicken knives! There is nothing like a juicy steak or a flavorful roast on the table. Carve your favorite roast with ease by following our simple tips or dig into a mouth-watering steak perfectly prepared under the broiler.

It only seems right that the things beef would be thankful for, are often things we need to make our beef just the way we like it! With the right cut of beef and these tools to help, you can provide a meal your entire family will be thankful for! My suggestion? The Holiday Beef Tenderloin with spiced cranberry-pear chutney, found on MoBeef.org.

On Thanksgiving Day, and every day, remember to be thankful!

We all know that having a meal together as a family is important. But do we know why it’s so important? The Beef Checkoff offers a toolkit and learning materials that focuses on making the most of family mealtimes and the effect they can have on children and adults alike. These reasons to make family mealtimes a priority are helpful in keeping your family happy and healthy.

Family mealtimes foster family togetherness.
Eating together is one important way to build a sense of family unity. Developing a sense of family identity and togetherness helps children feel safe and secure in a world that can be confusing. Mealtime conversations – both the talking and the listening – are more important than where you actually eat together or the specific foods that are served.

Family mealtimes help prevent behavior problems.
If you want to keep your child from getting into trouble, family mealtimes are a great place to start. The more often that families eat together the less likely teenagers are to become depressed, use illegal drugs, abuse alcohol, smoke cigarettes, develop eating disorders, or get pregnant. A simple family habit leads to impressive benefits for kids.

Family mealtimes help children do well in school.
Mealtime conversations also translate into success at school. As children listen to adults talk, they learn important language skills, such as new vocabulary and putting words into sentences. These skills, which are necessary for understanding what you read and for expressing yourself verbally, then help children do better in the classroom and on tests.

Family mealtimes help improve children’s nutrition.
What you put on the table is also important. When families make mealtimes more of a priority, they naturally tend to pay more attention to what is served. Children who have more family meals get more of the nutrient-rich foods that build strong bodies and smart brains: more fruits, veggies, lean meats, and milk; fewer fried foods and soft drinks.

Family mealtimes help prevent weight problems.
Smart eating habits help children grow up with a healthy weight, avoiding problems like being seriously overweight or developing an eating disorder. During family meals, you can model positive, healthy habits for your children, such as eating slowly, enjoying a variety of foods, and stopping when you are comfortably satisfied rather than overstuffed.

Click here to learn more about Enriching Family Mealtimes. To find supplemental recipes and ways to include kids in cooking, Family-MealTimes.org is a great resource!

Food safety requires a deep commitment from both those who produce food, and those who prepare and serve it. Therefore, it is not only important to know what the beef industry is doing to ensure the production and shipping of safe beef, but also how consumers can properly prepare it at home.

Cattle farmers and ranchers have invested $30 million to beef safety research and programs since 1993.

From farm to table, the beef industry has a long-standing commitment to providing the public with the safest food possible. This pledge is backed by research, application of safety best practices and public education.

Beef’s primary focus is E. coli prevention. Today, because of research and the cooperative efforts of many partners in the beef supply chain, extensive efforts to reduce and eliminate E. coli are in place on farms, in feedyards and in packing plants across the country. The beef industry is also deeply committed to eliminating potential threats from cattle illnesses such as bovine spongiform encephalopathy or mad cow disease.

Research to improve understanding of foodborne pathogens and identify new ways of controlling them continues to be a priority for the industry.

Food safety precautions are as important in the home as they are on the farm.

Rigorous testing and inspection ensures that the beef industry distributes only the safest food to the public. Nonetheless, it is important for those who prepare food — either at home or in restaurants— to know the proper cooking techniques to ensure optimal safety.

The four keys to proper preparation of beef include:

• Properly refrigerate beef until time of preparation
• Prepare beef on a clean work surface
• Test the internal temperature of beef as it cooks
• Store and refrigerate leftovers in an air-tight container.

Safe and savory ground beef requires a higher temperature than steaks and roasts, with 160 F being the optimal cooked temperature.

These facts were gathered from ExploreBeef.org, and are funded by the Beef Checkoff.

For information, recipes and more, visit MoBeef.org and BeefItsWhatsForDinner.com.

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:

• 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.

• USDA defines “lean” as less than 10 grams of total fat per 3-ounce serving.

• Lean cuts of beef have 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol (per 3-ounce serving).

• 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.

• Beef is a naturally nutrient-rich food, helping you get more nutrition from the calories you take in.

• Beef has 8 times more vitamin B12, 6 times more zinc and 2.5 times more iron than a skinless chicken breast.

• A 3-ounce serving of lean beef contributes less than 10% of the calories in a 2,000-calorie-a-day diet.

• 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.

• 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 information, recipes and more, visit MoBeef.org and BeefNutrition.org.

The following message and recipe comes to you from cattle farmers Pat and Patty Wood in LaMonte, Mo. Bubble Beef Pizza is this family’s go-to meal after a long day of working on the farm. On or off the farm, I’m sure we can all agree that we like to find simple and fast recipes that the whole family will really enjoy.

After an afternoon of working the cows and calves, we head to the house thinking “what’s for dinner?”  We want something quick and easy to fix, and beef pizza seems to be what the family’s tastebuds are craving.  Bubble Beef Pizza is a quick fix for a famished family ready to eat and relax after a full day’s work! We hope your family loves this recipe as much as we do, enjoy!

Pat and Patty Wood work hard to care for their cattle every day and to provide safe, nutritious beef for their family and yours.

Bubble Beef Pizza

Ingredients

• 1 ½ lbs ground beef
• 1 can (15 oz) pizza sauce
• 2 tubes (12 oz each) refrigerated buttermilk biscuits
• 1 ½ cups (6 oz) shredded mozzarella cheese
• 1 cup (4 oz) shredded cheddar cheese

So, if you read Wednesday’s blog post, you know that I’m all about tailgating this time of year, making this post pretty exciting for me! We’re working with Mizzou Sports Properties to reward tailgaters who are grilling up beef before Mizzou Tiger football games. Want to know more?

“Tiger Tailgater of the Week”

To break it down, here’s how it works. Mizzou Sports Properties staff searches the parking lots and tailgate spots surrounding Faurot Field for a tailgater who is grilling up beef as a major part of their tailgate. The lucky winner is then named the “Tiger Tailgater of the Week” and is given a basket full of grilling supplies, including a grill set, a soft-sided cooler, some steak rub, etc. To top off an awesome prize, the winner is displayed on the huge video board during the Mizzou game that day! And the good news, you’ve still got FOUR MORE chances to be spotted as a beef-loving tailgater!

Or try online…

While we give away the Tiger Tailgater of the Week package for all six home games, we also give away weekly prizes when people register online at MUTigers.com. Weekly online winners receive gift cards for beef at their local grocery stores along with a Healthy Beef Cookbook. A total of 12 registrants will win this package, one each week. Click here to register, and to see Truman the Tiger grilling up his favorite cuts of beef.

Get recipes, grilling tips and more!

To top off the contest, visit MoBeef.org/TigerTailgate.aspx to find beef recipes great for tailgating, grilling tips, beef nutrition and safety information and more. These recipes and tips are here to help you make the most of your grilling-with-beef experience.

Real Tigers Eat Beef, and talk about it on social media

Are you a tailgater who always features beef on your grill? Join our conversation on Facebook and Twitter. Click the links below to find us, and be sure to use the hashtag #RealTigersEatBeef!

Missouri Beef Industry Council 

MUTigers.com

It’s one of my favorite times of year – football season. I of course love the thrill of the game and celebrating a Missouri Tiger victory, but I’ll be honest, I’m all about tailgating! Firing up the grill, everyone bringing sides and desserts, you got it, I’m in it for the food. This recipe is great because  I can make the MoJo sauce the day before and take it to the tailgate with me, quick and simple. Try out these MoJo Beef Kabobs – they’ll score a touchdown with all your tailgate buddies!

MoJo Beef Kabobs

Ingredients

• 1 lb boneless beef top sirloin steak, cut 1 inch thick
• 1 tsp coarse grind black pepper
• 1 large lime, cut into 8 wedges
• 1 small red onion, cut into 8 thin wedges
• 1 container grape or cherry tomatoes (about 10 oz)

Sauce Ingredients

• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tbsp finely chopped fresh oregano
• 3 tbsp olive oil
• 2 tbsp finely chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp minced garlic
• 3/4 tsp salt

Method

1. Whisk Mojo Sauce ingredients in small bowl. Set aside.
2. Cut beef steak into 1-1/4 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally.
5. Serve kabobs drizzled with sauce.

Cook’s Tips

• If using eight 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.
• When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
• To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.
• Serve with tri-color couscous, which combines the flavors of spinach, tomato and basil with regular couscous. Add black beans for a fiber boost.

Find nutrition information here!

A three-day weekend calls for celebration! A Sunday evening get-together is always a must for my family. To celebrate birthdays and anniversaries, we’re planning to fire up the grill and enjoy a family hayride. And with Fall on the horizon, I think we need one last taste of the tropics. These Caribbean beef burgers with mango salsa are so good, I feel like doing the hula! I hope your family enjoys them as much as mine!

Caribbean Beef Burgers with Mango Salsa

Ingredients

• 1-1/2 pounds ground beef
• 2 tablespoons Caribbean jerk seasoning
• Salt

Mango Salsa:

• 1 large mango, peeled, coarsely chopped (about 1 cup)
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped green onion
• 1 tablespoon finely chopped seeded jalapeño pepper
• 1 tablespoon fresh lime juice

Instructions

1. Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt, as desired.
3. Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

This is the last weekend of the Missouri State Fair, and your last chance to stop by the Beef Showcase to watch beef cooking demonstrations by the Missouri CattleWomen’s Association! These ladies will show you how to prepare simple meals like this ground beef stroganoff. Then, they’ll provide you with the recipes, along with nutrition information, so that you can feel confident about cooking with beef in your own home.

Ground beef stroganoff

Ingredients

• 3 cups ground beef, thawed
• 1 (10.75oz) can cream of mushroom soup
• 2 (4oz) cans sliced mushrooms, undrained
• ½ cup sour cream
• Hot, cooked noodles
• Chopped, fresh parsley

Method

1. Brown ground beef in skillet, until no longer pink.
2. Drain excess fat.
3. Combine cooked beef, cream of mushroom soup and mushrooms in skillet.
4. Bring to a boil. Reduce heat and simmer 5 minutes.
5. Stir in sour cream, cook just until heated thoroughly.
6. Serve over hot, cooked noodles. Sprinkle with parsley.

Makes 4 servings

See more Missouri Beef Showcase recipes from the 2011 Missouri State Fair!

This recipe is one of seven that the Missouri CattleWomen’s Association is cooking up at the Beef Showcase at the Missouri State Fair. You’ll want to stop by from 11-4 on the hour if you’re on the fairgrounds to try this or other delicious recipes!

As I stopped by the Beef Showcase earlier this week, the CattleWomen were demonstrating this recipe. And I noticed one thing immediately. These women are really enjoying their time in the kitchen. This recipe, along with six others, are convenient, simple and include many ingredients most people already have in their kitchens. The demonstrations were done in no time, and everyone was enjoying samples and chatting about their eating experiences. A simple and quick (not to mention nutritious!) recipe like this is sure to bring some excitement to the kitchen and get the whole family involved in cooking AND eating!

Beef & veggie fried rice

Ingredients

• 1 pound ground beef
• 2 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1 red bell pepper, cut into 1/2-inch pieces
• 1 package (6 ounces) frozen pea pods
• 3 cups cold cooked rice
• 3 tablespoons soy sauce
• 2 teaspoons dark sesame oil
• 1/4 cup thinly sliced green onions

Method

1. Heat large nonstick skillet over medium heat until hot. Add ground beef, ginger and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
2. Remove from skillet with slotted spoon; pour off drippings.
3. Heat 2 tablespoons water in same skillet over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until pepper is crisp-tender, stirring occasionally. Stir in rice, soy sauce and sesame oil.
4. Return beef to skillet; heat through. Stir in green onions.

See more Missouri Beef Showcase recipes from the 2011 Missouri State Fair!

This past weekend nine of Missouri brightest youth competed in the annual State 4-H Beef Demonstration contest. We are proud sponsors of this event, where these 4-Hers have the opportunity to develop presentation skills while learning how to cook safely and nutritiously and safely with beef.

We would like to thank our judges Laura Denker, Brenda Black, and Tom Brand for donating part of their Saturday to judge the contest. The contestants did not make their job easy with so many delicious dishes! We are happy to announce the winners of this year’s state contest and share one of the winning recipes with you!

13 and younger age division

• First place: Madelyn Derks from King City in Gentry County with her Deluxe Cheeseburger Salad recipe
• Second place: Alex Engeman from Montrose in Henry County with his Southwest Beef and Bell Pepper Skillet recipe
• Third place: Clayton Robinson from Center in Ralls County with his Legendary Steak recipe

14 and older age division

• First place: Katy Harlan from Salisbury in Chariton County with her Marinated Steak recipe
• Second place: Nathan Smith from Willa Ridge in Franklin County with his Beef Stroganoff recipe
• Third place: Kathleen Matz from Sedalia in Pettis County with her Santa Fe Casserole Bake recipe

Here is the first place recipe for Deluxe Cheeseburger Salad coming from our 13 and younger division as presented by Madelyn Derks.

Deluxe Cheeseburger Salad
By Madelyn Derks

Ingredients

• 4 sesame seed hamburger bun tops
• 1 small red onion divided
• 2 plum tomatoes
• ¾ lb 95% lean ground beef
• ½ cup finely diced dill pickles
• ¾ cup ketchup
• 1 tbsp yellow mustard
• 8 cups thinly sliced romaine lettuce
• 1 cup (4oz) shredded cheddar cheese

Directions

1. Preheat oven to 425⁰
2. Slice bun tops into 1/4inch strips. Arrange in a single layer on larger bar pan, bake 8-10 minutes or until buns are lightly toasted.Slice half the onions crosswire into thin rings.
3. Cut tomatoes into lengthwise quarters. Set onion and tomatoes aside. Brown ground beef. Chop remaining onion into fine pieces. Dice pickles. Combine onion, pickles, ketchup, and mustard.
4. Add cooked in ground beef. Mix. To serve arrange lettuce on a large serving platter. Spoon beef mixture over lettuce.
5. Enjoy!

This is another recipe the Missouri CattleWomen’s Association is demonstrating in the Beef Showcase during the Missouri State Fair!

It’s almost time for the new school year to begin. And, although life can get pretty hectic this time of year, it’s still important to sit down as a family and enjoy a healthy and wholesome dinner. This skillet hamburger recipe, demonstrated at the Beef Showcase during the Missouri State Fair, is easy to make and takes ingredients already found in most kitchens. Fix this for dinner after your child’s busy day of school and activities, and you can be sure they’ll slow down long enough to tell you all about their day, and eat a healthy meal while they’re at it!

Skillet Hamburger Meal

Ingredients

• lb hamburger
• 1 package frozen noodles
• 8 cups of water
• 1 onion chopped
• 1 can cream of mushroom soup
• 1 can cheddar cheese soup
• 1 carton sour cream

Method

1. Cook noodles in water until tender; drain & set aside.
2. Brown hamburger and onion; drain & return to pan.
3. Mix all remaining ingredients to cooked beef mixture; adding noodles last.
4. Simmer 20 minutes.

See more Missouri Beef Showcase recipes from the 2011 Missouri State Fair!

Today’s the day – the first day of the Missouri State Fair! And the beginning of a great opportunity in the Beef Showcase!

The Missouri CattleWomen’s Association, with funding from the $1-per-head beef checkoff, will be performing cooking demonstrations and handing out nutrition information and recipes to fairgoers. They will demonstrate recipes at the Beef Showcase (just north of the Missouri Beef House restaurant) every day from 11 a.m. to 4 p.m, at the top of every hour. The beauty of these recipes is that they’re simple and fast to make, and the whole family will love them!

Here is one of the many recipes they will be demonstrating daily!

BBQ Hamburgers

Ingredients

• 2 lbs. ground beef
• 1-8oz. bottle ketchup1T. brown sugar
• 1T. vinegar
• 2T. mustard
• Dash Tabasco sauce
• Dash liquid smoke
• ½ bottle of 8oz cola

Method

1. Form ground beef into patties.
2. Brown. Mix all other ingredients.
3. Pour over patties and simmer until patties are completely done.

Don’t worry! I will continue to post recipes here throughout the fair!
 See more Missouri Beef Showcase recipes on our website!

Are you in a grilling rut?  Maybe you feel like you’ve already grilled everything and every way you know how to. Maybe it’s just too hot to be outside. Well, this recipe, grilled beef Tri-Tip with tropical fruit salsa, solves both of those problems! This tropical recipe fits right in with the late summer heat, and this is a perfect opportunity to try out a cut you may have never cooked with! Can’t get your hands on tri-tip, this salsa can go great with any steak.

So light the tiki torches, invite your friends over for a neighborhood luau, and fire up the grill!

Grilled Beef Tri-Tip with tropical fruit salsa

Ingredients

1. 1 beef tri-tip roast (1-1/2 to 2 pounds)

Lime-Honey Glaze:

1. 2 tablespoons honey
2. 2 tablespoons fresh lime juice
3. 1 teaspoon ground cumin
4. 1 teaspoon dry mustard
5. 1/2 teaspoon salt

Tropical Fruit Salsa:

1. 1-1/2 cups papaya or mango
2. 1/2 cup chopped plum tomatoes
3. 2 jalapeno peppers, seeded, finely chopped
4. 2 tablespoons sliced green onion
5. 2 tablespoons fresh lime juice
6. 1 tablespoon chopped fresh parsley
7. 1 tablespoon honey

Instructions

1. Combine glaze ingredients in small bowl. Combine salsa ingredients in medium bowl.
2. Place roast on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill; covered 25 to 35 minutes for medium rare to medium doneness, turing occasionally. Brush with glaze during last 10 minutes.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Tent loosely with aluminum foil; let stand 10 minutes. (Temperature will continue to rise to 145°F for medium rare; 160°F for medium.) Carve across the grain into thin slices. Serve with salsa.

The Missouri Beef Industry Council is happy to announce Missouri’s next commencement for those who have earned their Masters of Beef Advocacy! Mark your calendars for 4-8 p.m., Wednesday, Oct.  12, at the Animal Science Research Center on the University of Missouri campus. The commencement will include media training, one-on-one conversation training, a meal and graduation ceremony. Any person who has earned their Masters of Beef Advocacy by Oct. 12 is invited, and encouraged, to attend.

What is the MBA program?
The MBA program is a self-directed online training program designed to equip beef producers and industry allies with the information they need to be everyday advocates for the beef industry. MBA candidates will be required to complete six courses in beef advocacy, including (1) modern beef production, (2) animal care, (3) beef safety, (4) beef nutrition, (5) environmental stewardship and (6) the Beef Checkoff.

Why should I get my MBA?
We face a difficult challenge in the beef industry. The anti-animal agriculture activist community is hard at work raising concerns about the impact of beef production on the environment, the treatment of animals in food production, the role of beef in a healthy diet and the safety of the products we produce. They are passionate, vocal and well-funded.

But we have a great story to tell. Beef producers work hard every day to be good stewards of the land and their animals in providing safe and nutritious beef for America’s dinner tables. We need to be equally passionate and vocal in telling our story.

Who should get their MBA?
We strongly encourage Missouri’s farmers and ranchers to obtain their MBA so that they care properly equipped to tell the story of the state’s industry. Dietitians, retailers, athletes, and whoever else may be interested in advocating for the beef and the beef industry all fit perfectly into our program.

How can I utilize my MBA?
Once you have completed your Masters of Beef Advocacy, you have the opportunity to join Missouri’s “Speaking of Beef” volunteer spokesperson program. Farmers and ranchers across the state use this program to get involved in their local communities, in nearby urban locations and online.

Areas of the program focus on (1) presentations to organizations and in schools, (2) representing the beef industry to the media and in one-on-one conversations and (3) interaction online and in social media settings. This program allows each volunteer to focus on their strengths and volunteer at his or her own pace.

How do I get started?
To get started with your Masters of Beef Advocacy, visit Beef.org TODAY!

To learn more about the Speaking of Beef program, contact Kaity Holtman at Kaity@mobeef.com or 573.817.0899, or visit our website: MoBeef.org. Speaking of Beef volunteers will have a separate training from 1-3 p.m. that afternoon, just preceding the MBA commencement. To RSVP for the afternoon training camp, contact Kaity@mobeef.com.

Finally, to RSVP for the Oct. 12 MBA commencement, contact Kaity Holtman at Kaity@mobeef.com.

We hope to see you there!

Over the last few months, the Missouri Beef Industry Council website, MoBeef.org has changed in appearance and structure. The homepage is now much more inviting and simple to use. Icons linking to our social media sites, beef store and running team information at the bottom of every page makes it easier for users to stay connected and to use as a resource in the long-term.

The website is broken down for educators, health professionals, and retail and food service professionals. By providing resources, including activities, nutrition information and more, to these key influencers, we can interact with such professionals and build relationships easily. Recipes are readily available so that any visitor can have a guide as they gain confidence to cook with beef.

The “Farmers and Ranchers” tab now houses more news to keep you all up-to-date. Checkoff Chats, Weekly Updates and news releases, among more more information, makes it easier for Missouri’s farmers and ranchers to stay in touch with how their Checkoff dollars are being spent.

To check out the website now, visit MoBeef.org!

The Fourth of July has always been my favorite holiday. It’s when my family all flies home, mainly because they don’t want to come north to Missouri in the winter. There may not be gifts as there are at Christmas, but that’s not what’s important. We sit outside, late into the night, catching up on the past year, and my many aunts and uncles always end up reminiscing about the past, laughing so hard they cry.

My grandpa lives just next to the football field, where the fire department shoot fireworks that receive praise from all the neighboring towns. So we pull lawn chairs and blankets into the front yard and prepare for the big show. Every year, no matter how old we get, it’s “oooh!” “aaah!” and “oh, those are my favorites!” Now that I’ve got nieces and nephews, I love to share this sparkling experience with them.

And as I am thankful for the wonderful time I get to spend with my family, I realize that is what Independence Day is about, and I appreciate all those who fight every day so that we can have moments like these with our family and closest friends. Because of their dedication to the United States, I can enjoy my family traditions that mean so much to me.

To help you celebrate this Independence Day, I’ve got a fun star-spangled cheeseburger for you to try!

Star-Spangled Cheeseburger

Total recipe time: 30 minutes
Makes 8 servings

Ingredients

2 pounds ground beef
1/4 cup regular or reduced-fat mayonnaise
1/4 cup honey mustard
8 slices American cheese
8 hamburger buns, split
Romaine lettuce, tomato slices

Instructions

1. Combine mayonnaise and mustard. Cut star shapes from cheese with cookie cutter.
2. Lightly shape ground beef into eight 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper after turning. About 1 minute before burgers are done, top with cheese stars.
3. Serve in buns with sauce, lettuce and tomato.

With baseball season in full swing, families across Missouri are hitting the ballpark for fun, sun and a few of their favorite foods.  Whether enjoying nachos at the stadium or grilling hot dogs in the backyard, consumers can feel confident knowing farmers across the state are committed to producing nutritious and delicious food that is “Safe at the Plate.”

Stepping up to bat, Missouri farmers invite you to learn more about the food on your plate.  Join St. Louis Cardinals mascot Fred Bird as he visits six farm families, and learn how farmers across Missouri are raising our nation’s safe, abundant food supply.

Follow this link to watch a video, and enter to win $500 in free groceries. Winners will be selected in June, July and August.

Now that’s a homerun!

Raise your hand if your dad is a “steak and potatoes” kind of guy!

That’s my dad, and my grandfathers, and my uncles! But as you prepare for Father’s Day weekend, remember that your dad deserves more than his everyday favorite. He deserves the best recipe you can come up, not to mention a meal made with a lot of love. These grilled ribeye steaks are sure to show that you appreciate what a great father he really is. Oh, and be sure to throw in a big bear hug, too!

Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub

Total recipe time: 25 to 30 minutes
Makes 2 to 4 servings

Ingredients:
2 beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
2 tablespoons vegetable oil
1/2 teaspoon salt
2 large russet potatoes, cut lengthwise into 8 wedges each
Salt
1 tablespoon minced green onions
Sour Cream and Onion Sauce (recipe follows) (optional)

Seasoning:
2 tablespoons smoked or Spanish paprika
1-1/2 teaspoons sugar
1-1/2 teaspoons chili powder\
1 teaspoon ground black pepper
1/2 teaspoon ground red pepper

Instructions

1. Combine seasoning ingredients in small bowl; remove and reserve 2 tablespoons. Press remaining seasoning evenly onto beef steaks; set aside. Combine reserved seasoning, oil and salt in large bowl. Add potatoes; toss to coat.
2. Place steaks on grid over medium, ash-covered coals; arrange potatoes around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill potatoes 14 to 17 minutes (over medium heat on preheated gas grill, 13 to 15 minutes) or until tender, turning occasionally.
3. Carve steaks into slices; season with salt, as desired. Sprinkle green onion over potatoes. Serve potatoes with Sour Cream and Onion Sauce for dipping, if desired.

Sour Cream and Onion Sauce: Combine 1/2 cup dairy sour cream and 2 tablespoons minced green onion. Sprinkle with smoked or Spanish paprika, as desired. Yield: 1/2 cup

Happy Father’s Day!!

Heidi Wells, director of Nutrition for MBIC, spent the month of May challenging the Missouri Beef running team to stay active and healthy. With the power of protein in lean beef, 20 team members logged 1,600 miles throughout the month. See why the running team accepted the challenge to run and share their love for beef!

Denise Riley, active Team Beef member, runs the Hospital Hill half-marathon in Kansas City.

The Challenge

Food is often thought of as one of life’s simple pleasures – nourishing our bodies for this marathon we call life.  However, for the Missouri Beef Running Team, food is so much more than a simple pleasure.  It’s an essential part of their training regimens, carefully planned and practiced in an effort to gain optimal sports performance.

With lean beef as a key component to fueling and refueling their bodies, members of the team spent the month of May challenging themselves to log as many miles as they could while spreading the good news about lean beef for ‘extra credit’ miles, either through social media avenues (Facebook, Twitter, blogs, etc) or mainstream media (newspapers, newsletters, etc).

Let’s hear from the winners!

“This challenge really encouraged me to share my beef recipes and to talk about how beef plays a role in fueling and refueling me before and after my runs, as well as my children in their play,” said team member Tara Cassidy.  “My nine-year-old daughter ran her first 5K on June 4, and one of her friends asked her if she trained for the race.  My daughter said, ‘Yes, and I eat a lot of beef!’”

What’s a challenge without a little competition – especially among athletes!  As an incentive to participate, members competed to win the ultimate grilling set just in time to kick off the summer grilling months.

Female winner Denise Riley, believes in the power of protein. “I am of competitive nature and I wanted to prove to myself that with my beef training plan I could fuel myself to log the most number of miles.”

Tom May, winner of the men’s division, said the challenge opened doors to be a beef advocate. “The beef running team challenge led to some great conversations with my running group about the role lean beef plays in my training – fueling my body for the finish!”

The results are in!

As a result of this challenge, the team logged more than 1,600 running miles and 43 social media miles.  With an average of about 20 team members participating on a weekly basis, this calculated out to be about 90 miles/runner for the month of May.  Congratulations to the challenge winners, and to all team members for including beef as a part of their healthy lifestyles and active training fuel!

Most miles logged by a female runner:  Denise Riley with 135 miles
Most miles logged by a male runner:  Tom May with 226 miles
Most miles logged in one week:  Tom May with 93 miles
Best media impact for the month: Tara Cassidy

As an excellent source of 10 essential vitamins and minerals (including iron and zinc) in just a 3 ounce serving, lean beef is provides  high-quality protein for athletic performance and optimal health.

To learn more about the Missouri beef running team, check out MoBeef.org.