MOBeef Update

According to a national consumer study from the beef checkoff program, nearly 90% of respondents are unaware that 160 degrees F is the correct internal temperature when cooking ground beef patties and only 15% use an instant-read thermometer to determine the doneness of their burgers. As backyard cooks head outdoors to fire up their grills, it’s important to keep ground beef safety top of mind.

Cooking Ground Beef to 160 degrees internal temperature ensures a burger that isn’t over or undercooked! In addition, it also eliminates any bacteria that might have been present in the raw meat.
The minimum cooked internal temperature of steaks and ground beef are different because the interior of a steak, roast or other “whole muscle” cut of beef is essentially sterile, and any bacteria that might be present on the exterior of the cut will be eliminated by the higher temperatures experienced on the outside of the meat during the cooking process. So, keep cooking your steaks to medium rare, if that’s the way you prefer them!

Ground beef is different because whole muscle cuts are put through a grinding process which means that what used to be the steak surface could now be the middle of the hamburger. Therefore, it is important to make sure the middle of the burger patty reaches 160 degrees- another reason to use a food thermometer!

With the Independence Day holiday quickly approaching, my thoughts go to the upcoming backyard barbecue with friends and family. Ah, a big, juicy burger- some prefer the classic toppings, ketchup, mustard, pickles and onions- but I prefer to show my individualistic spirit and use the basic burger as a platform to create new and exciting flavors.

Here are 4 unique burger ideas to celebrate the 4th of July:
• Pizza Burger: Pizza sauce with Mozzarella or Provolone Cheese atop a burger.
• Bleu Moon Burger: Top a beef patty with crumbled bleu cheese, sautéed mushrooms, lettuce leaves, sliced tomato on an onion bun.
• Greek-style Burger: Top a grilled burger with crumbled herbed feta cheese, sliced black olives and sliced onions. Serve on a sesame seed bun.
• Onion Burger: Blend 95% lean ground beef with bread crumbs, an egg and a package of onion soup and dip mix.

For the basic burger, lightly shape ground beef into ¾ inch thick patties, place them on a grid over medium, ash-covered coals (you should be able to hold your hand at cooking height for 4 seconds before the heat makes you pull your hand away.) Grill the patty, uncovered for 13-15 minutes, turning occasionally (with a spatula or tongs- not a fork) until the center is no longer pink. The only reliable way to tell if your burger is done is by using an instant read thermometer to ensure the center has reached 160 degrees.

If you have a favorite burger recipe, I’d love to hear it- comment to this blog post!

A company is expanding its beef recall over possible E. coli contamination. JBS Swift Beef is now recalling 380,000 pounds of its products after 24 people got sick. The beef was sold to retailers in several states, including Michigan.

The U.S. Department of Agriculture says that all the beef products in the recall are in boxes bearing “EST. 969,” a package date of 042109 and a time stamp ranging from 0618 to 1130.

But I thought beef was safe?

It is. According to checkoff-funded research, all partners in the beef supply chain are continuing to research and develop interventions to implement as a part of a comprehensive safety system from production to consumer. This system has proven effective against E. coli O157:H7. Beef producers alone have invested more than $25 million since 1993 in beef safety research, leading to best practices that help reduce E. coli O157:H7…the industry as a whole invests approximately $350 million every year in testing product, implementing interventions and conducting research that help ensure beef safety.

Here’s a USDA hotline for food safety answers on topics including safe storage and handling of food, safe preparation, product dating, product content and more. The hotline is open from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays year round.
Call toll-free: 888-MPHotline (888-674-6854)

And here’s a fact sheet about what a recall is and when you should officially “go on a rampage and throw out all your food” (which, by the way, is never).

The American Red Cross says red meat is a great source for iron, an important nutrient for donors.

According to the Red Cross, blood donors are often deferred from giving because of low iron levels in their blood. If you’ve donated before, you remember the nurse sticking your finger to draw out a small sample of blood. That’s how they determine if your blood meets the minimum requirement.

Just last week, I joined my dad to give blood in my hometown. I’ve given several times so I was familiar with the iron level requirement. In fact, women naturally have lower iron counts than men. That’s why I listen when the nurses suggest I eat more beef for healthier iron levels.

Last Friday was like any other day for me. I drank plenty of water and enjoyed a tasty roast beef sandwich for lunch. Just like always, my beef consumption paid off when I was able to give blood that afternoon.

Red Cross reports that a single blood donor can save three lives with one unit of blood. I bet you’ll agree that’s a gift worth giving, so why not make sure you’re consuming enough beef to get healthy iron levels.

Not a blood donor? Iron is still important for your body to function. The nutrient helps transport oxygen in your blood. Iron deficiency can even cause dizziness, fatigue, and fainting.

Now that you know how to boost your iron, it makes even more sense to use one of the 29 lean beef cuts for dinner tonight! I think I’ll go for a steak!

 Click here to find a blood drive near you!

The majority of Americans are eager to gain grilling expertise to help tame the flame this summer. Only 11 percent of beef lovers claim they are a “master of the grill,” while 61 percent say they don’t go beyond the basics and wish they knew more, according to a recent survey conducted by IPSOS Public Affairs for the Beef Checkoff Program.

As Americans continue to fire up their grills this summer, now’s the time to brush up on the steps to delicious and healthy grilling:
- Opt for lean, well-trimmed cuts of meat and poultry to prevent fire flare-ups and excess smoke formation.
- Marinate meat for added flavor and tenderness.
- Turn beef occasionally for even cooking and browning.
- Pair fruits and vegetables with grilling favorites to reap even more nutrition benefits.

To learn more and become a true grill master, the checkoff-funded BeefItsWhatsForDinner.com provides more healthy grilling tips and recipes. The site also lists the 29 lean cuts of beef, including summer-time grilling favorites like T-bone, top sirloin and top loin (strip) steaks.

In this week’s Missouri Beef Industry Council report, executive director John Kleiboeker talks about the Lunch and Learn programs held so far around the state that featured beef cattle operations.

You can listen to or download the report below:

Podcast: Play in new window | Download

By now you may have seen it, and if not, you need to hop on YouTube and visit the Beef Board’s page. The channel not only explains to producers how their beef checkoff investment is helping to build beef demand, it also uses videos to explain to consumers a number of things:
- Summer Grilling Details
- The Beef Cook-off
- The Role of Protein in a Healthy Diet
- Middle Meats Promotions

The videos help consumers understand where their beef is coming from - from pasture to fork - and a little more about the faces on the farm.

With a heat index of 110 degrees forecasted for parts of Missouri this week, it’s no doubt summer is here. In fact, 84 of Missouri’s 114 counties are under a heat advisory, warning folks to stay safe in the hot temperatures.

Trees provide shade for beef cows. (Photo courtesy of Oklahoma State University Extension.)

As we take shelter from the sweltering heat in the luxury of air-conditioned offices, farmers are braving the weather to provide the food we’ll eat for dinner tonight.

Missouri beef producer David Salyer sums it up saying, “My first concern is to keep the cows cool.”

That was David’s reaction when deciding to put his cattle first. You see, he was preparing to host a Lunch and Learn event on his mid-Missouri farm last week. Just when he’d sorted out all the details, severe storms and excessive rain left some of his facilities damaged.

With his primary mission to take care of his livestock, David changed gears from hosting the community event. His focus shifted into fixing the damage and keeping his animals comfortable in the forecast of extreme heat.

Salyer represents many dedicated beef producers, working to keep livestock comfortable and healthy. In fact, while the AC blasts in my office, those producers are in the heat making sure their cows have enough shade, ponds, water misters, and even fans to stay cool throughout the day.

Raising food for your family isn’t a job farmers take lightly. Next time you’re sweating from the heat, remember the farmer that endured that feeling all day to raise your breakfast, lunch and dinner.

This past fall, the checkoff-funded Beef & Veal Culinary Center was put to work creating three new recipes for the Elite Dairy Producers Conference in Las Vegas. The challenge was to use dairy beef cuts to showcase how dairy beef isn’t just ground beef. Chef Dave Zino and his team got right to the task.

One of the recipes the team developed was:
Shredded Beef and Bleu Cheese Quesadillas
(I heard it was a hit but haven’t tasted it personally. You’ll have to take everyone else’s word for it.)
Total preparation and cooking time: 50 to 65 minutes
1 package (about 17 ounces) fully-cooked boneless beef pot roast in gravy or au jus
8 red cherry tomatoes, cut in half
16 (1/4-inch thick) slices yellow tomatoes (4 small)
16 (1/4-inch thick) slices tomatillos (4 medium)
2 tablespoons olive oil
1-1/2 teaspoons salt
4 large flour tortillas (11 to 12-inch diameter)
1/2 cup shredded Chihuahua or Monterey Jack cheese
1/2 cup crumbled bleu cheese

1. Preheat oven to 400°F. Place tomatoes and tomatillos on rimmed baking sheet sprayed with nonstick cooking spray. Drizzle with oil; sprinkle with salt. Roast in 400°F oven 25 to 30 minutes or until juices have evaporated and skins are blistered; set aside.
2. Meanwhile, cut 32 rounds from tortillas with 2-1/2-inch diameter cookie cutter; set aside. Combine cheeses in small bowl; set aside.
3. Heat pot roast in microwave oven according to package directions; cool slightly. Remove from gravy; discard gravy or reserve for another use. Shred pot roast with two forks; set aside.
4. Place 16 tortillas rounds on rimmed baking sheet sprayed with nonstick cooking spray. Top each evenly with cheese mixture and shredded beef. Cover with remaining tortilla rounds. Spray tortilla tops with nonstick cooking spray. Bake in 400°F oven about 10 minutes or until cheese is melted and tortillas are lightly browned, turning halfway through cooking time.
5. Top each quesadilla with 1 tomatillo slice, yellow tomato slice and cherry tomato half. Serve immediately.

Makes 16 appetizer servings

Cook’s Tip: Tomatillo salsa may be substituted for fresh tomatillos. Spoon small amount of salsa over quesadillas when topping with roasted tomatoes.

Nutrition information per serving:134 calories; 7 g fat(2 g saturated fat; 2 g monounsaturated fat); 14 mg cholesterol; 524 mg sodium; 13 g carbohydrate; 2.0 g fiber; 6 g protein; 0.5 mg niacin; 0 mg vitamin B6; 0 mcg vitamin B12; 0.9 mg iron; 0.7 mcg selenium; 0.2 mg zinc.

The beef industry has always been committed to providing consumers with safe, wholesome and nutritious food. From pasture to plate, the industry at every stage of beef production uses science-based technologies to ensure America’s beef is safe and savory. With Father’s Day- a major grilling event- this weekend, I wanted to take just a minute to talk about the steps we have taken as a beef industry to keep your food safe; but also the vital role you play when it comes to serving safe and delicious meals to your family.

In addition to the $27 million the $1 per head beef checkoff program has invested in safety research, the entire industry invests $350 million EACH YEAR in safety research, technology and practices to ensure a safe food supply. To prevent E coli contamination, there are a number of safeguards in place and processing plants. In fact, beef packing plants are among the most heavily regulated and inspected businesses in the United States (inspected by government agencies such as HACCP, USDA, FSIS). While we will never be able to totally eliminate Ecoli from the environment and animal population, beef producers are taking aggressive actions to keep it out of our food.

The good news is that food safety is also under your control! You play a very important role when it comes to food safety. You can contribute to the safety of your food by following the correct handling, cooking and storage procedures. For example, use an instant-read thermometer to ensure ground beef has reached a proper internal temperature at 160 degrees. In addition, don’t use the same plate for raw beef and cooked beef (don’t cross-contaminate), wash hands and surfaces thoroughly and never leave leftovers out on the counter for longer than an hour in the summer heat!