Today, everyone talks about what products to buy, whether it is organic or natural, traditional or hormone free but to people ever talk about how to tell you are buying a good piece of meat? Supermarkets have certain tricks of the trade to change how the consumer perceives the product to be better then it actually is. These tips can help save you money, in throwing away less meat and possibly helping you avoid any illness as well.

1. The first thing you want to do is make sure that your meat is completely air tight. Some meat make have air bubbles or rips in the packaging and this creates some health issues. If the meat is not completely sealed then that is away to let bacteria or other harmful organisms. So always make sure that the package is sealed correctly.

2. Also beware of the color of the bottom tray that the meat is on. If the tray is black it absorbs the light instead of reflecting and shadows the meat. This may be covering up dark spots on the meat. But this doesn’t mean that all meat that is on a black tray is bad, just be slightly more cautious.

3. Some meat counters may contain red lights instead florescent lights. These make the meat look more red then they actually are. In order to avoid this problem, if you see red lights in the case remove the meat from the case and inspect it underneath the overhead florescent lights instead.

4. Some meat may be packaged with large, bold letters or labels. This may be covering up a damaged or less then perfect piece of meat. Again this doesn’t mean its a bad piece of meat just beware and take another second to look before you buy.

5. Beware of pre-seasoned cuts of meat. Some of the meat that is preseasoned and packaged are the older cuts of meat and wouldn’t sell for a higher price if it was packaged alone. So in order to push these products out meat counters season them and repackage them in order to help them sell.

These are just five simple facts or tips to make sure consumers are shopping with all the information. If you have any other tips or information about smart shopping for meat  then just comment below, I would love to know more!

Until then Happy Holidays!

Today I would like to send out a big thank you to the Texas State Fair for standing up for agriculture by denying PETA (People for the Ethical Treatment of Animals) a booth at there state fair earlier this week. PETA has always been trying to prove there point and doing any measure of things to ensure that they not only get their point across but also persuade people into thinking that animal agriculture isn’t ethical. But PETA coming to a state fair, let alone Texas, was bring the fight to the agriculturist. In the description of their booth given to the state fair PETA wanted to a booth that was a “ twist on the traditional 4-H booth–one revealing the damaging side of animal agriculture that the public is increasingly curious about. PETA’s display will represent a more realistic side of the meat, dairy, and egg industries, with the four H’s standing for “hellish for animals,” “hazardous to the environment,” “heart attack-inducing,” and “hypocritical for teaching kids to care about only certain animals and to disregard others.” This display was also supposed to include Paul McCartney’s video about “factory farms” and animal agriculture and of course the famous PETA attraction of naked women.

There are two problems with this booth and request.  First off as a 4-H alum I know the benefits of being in a leadership program such as that , and the fact that they are willing to discredit such a program by twisting the 4-H motto is insulting and sad. Such an act could alter the fate of this organization.  And then secondly as an agriculturist I can inform people that ranchers take wonderful care of all animals and or environment and enjoy the fact that we are able to provide a safe, wholesome, healthy product.

So thank you Texas State Fair for noticing that PETA’s booth was both a misrepresentation of my industry but also inappropriate for fair goers.

Until next time,

Jessica

If you feel a coolness in the air, sound of drum keeping tempo for a march, and a fight song being rehearsed chances are you are on the cusp of a football season!  I am a girl that thoroughly enjoys sports and college football is my absolute favorite!  Even though I attend South Dakota State University, being a Michigan State University Alumni, I am a true Spartan through and through.  I even paid extra on my cable bill this fall just to be able to view the Spartan games from South Dakota.

A football game would not be complete without hundreds of screaming fans, at least two people that paint their bodies in school colors, and tailgating. Tailgating to my friends is not something to be messed with.  It’s a very serious operation and the main mission is to have a menu full of the mighty powerful protein BEEF!  Now me being one of the only girls in the group that likes to grocery shop and cook is usually the designated chef.  I refuse to disappoint my friends so I make sure there are some delicious beef entrees for them to enjoy.  Over the course of the past three years I have complied “Kelli’s Top 3 Tailgating Recipes.”  The top 2 recipes need a grill at the tailgating site.

#1 Grilled Steaks Rubbed with the Cowboy Steak Rub- Now this is number 1 because we typically grill T-Bone steaks.  Now the T-Bone is my favorite cut of steak this is because the T-Bone offers me two steaks in one.  On one side of the T-Bone there is the NY Strip and on the other side is the Filet Minion.  That’s two amazing cuts of steak for the price of one!  Here is the recipe and some great tips on how to utilize rubs:

Makes about 2 tablespoons rub

Ingredients

1. 2 teaspoons sweet paprika
2. 1-1/2 teaspoons dried thyme leaves
3. 1 teaspoon garlic powder
4. 1 teaspoon onion powder
5. 1/2 teaspoon salt (optional)
6. 1/2 teaspoon pepper

 Instructions

1. Combine all ingredients in small bowl; press evenly onto beef steak(s) or roast.
2. Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.

#2 Hamburgers- There is not one recipie that I used over the other for hamburgers.  I always pre-prepare all of my toppings and pack them away in the cooler so that all we have to do is bring them out and let each person create there own masterpiece!

3 Easy Steps to Burgers

Step 1: Lightly shape 1 ½ pounds ground beef into four ¾-inch patties.  Use a gentle touch; over mixing will result in a firm, compact texture.  This is an easy step to do at home before the game and place them inside a cake pan in the cooler.

Step 2: Place patties on grid over medium ash-covered coals.  Grill, uncovered, 13 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 with a spatula. Do not press; pressing causes the loss of juices and results in a dry burger. *Another thing to remember is not to mash down on the burgers with the flipper while they are on the grill it then allows all the flavorful juices to run from the inside of the burgers.

Step 3: About 2 minutes before burgers are done, place four hamburger buns, cut sides down, on grid. Grill until lightly toasted. Serve burgers in buns.  Top as desired.

Build Your Own Burger

Begin with a basic cooked burger as your foundation, then use your imagination to create a masterpiece. Here are some suggestions that will get you started.

Bruchetta Burgers: Toss chopped red and yellow tomatoes with fresh basil and minced garlic. Place burgers on toasted French bread slices and top with tomato mixture.

California Burgers: Garnish burgers with grilled onions, sliced avocados and alfalfa sprouts. Serve between slices of sourdough bread.

Chipotle Burgers: Mash 2 tablespoons canned chipotle peppers with a fork. Stir in ½ cup mayonnaise and spread on toasted buns. Add burgers, tomato slices and pepper jack cheese.

Pepperoni Pizza Burgers: Place burgers on toasted French rolls. Add pizza sauce, pepperoni slices and mozzarella cheese.

Reuben Burgers: For each slice of marble rye bread, spread butter on outside surface and Thousand Island dressing on inside surface. Place burgers, sauerkraut and Swiss cheese between two bread slices and cook in preheated nonstick skillet until bread is toasted and cheese is melted.

Tex-Mex Burgers: Spread refried beans on toasted buns and add a sprinkling of crushed corn chips. Top with burgers, cheese slices and salsa.

Worcestershire Burgers: Sauté sliced mushrooms and sweet onions in Worcestershire sauce. Serve burgers open face on toasted English muffins with the mushroom and onion mixture piled high.

#3 Shredded Beef Filling Two Ways-  This is an awesome recipe that I can prepare days in advance to the game!  My life is hectic and sometimes we don’t feel like bringing the grill to the parking lot, this is a wonderful alternative not to mention it is  2 meals in 1.

Total recipe time: 2-3/4 hours to 3 hoursMakes 6 servings

Ingredients

1. 1 boneless beef chuck shoulder pot roast (2-1/2 pounds)
2. 2 teaspoons olive oil
3. Salt and pepper
4. 1 can (14 to 14-1/2 ounces) beef broth
5. 2 tablespoons minced garlic
6. Tangy BBQ Sandwiches or Chipotle Tacos (recipes follow)

 Instructions

1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Use to prepare Tangy BBQ Sandwiches or Chipotle Tacos.  Tangy BBQ Sandwiches: Combine shredded pot roast and 1-1/2 cups prepared barbecue sauce in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Serve on split Kaiser rolls.  Chipotle Tacos: Combine shredded pot roast and 1 jar (16 ounces) prepared chipotle salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in 3 tablespoons chopped fresh cilantro, if desired. Serve mixture with warmed flour tortillas.

Now don’t think this is all that you can make on game day these are just some of our all time favorites.  Some other great ideas are chili, sloppy joes, or even kabobs!  This weekend I am headed to watch the South Dakota State University vs. University of Illinois game and I guarantee we will be making all the other fans around us extremely jealous with our grill a toking and out beef grilling!  I will see you on game day!!  GO GREEN!!!!!!!

Great recipes can be found at: http://www.beefitswhatsfordinner.com/default.aspx

 

Bless the Bovines,

Kelli

Have you ever wondered why some steaks tastes better than others? Or why hamburger from a store does not nearly taste as good than from the local butcher?

Well, even though specific cuts come from the same locations, and all beef comes from cows, that does not mean that all Ribeye steaks are  always going to taste the same. Even if they are graded with the same quailty stamp, such as Prime or Choice. Having them graded with these terms really only ensures a level of expectance of a pleasant eating experience. For example, Prime should taste pretty darn excellent while Choice should taste mildly delicious. But there are far more flavor profiles within beef that go beyond the scope of what the beef quality scale accounts for.

Things like the breed of cattle used, types of husbandtry techniques, ageing, region grown, animal’s diet, and storage methods, just to name a few.

Have you ever noticed at a fancy restaurent, they might serve Certified Angus Beef, or 21-day aged steaks, or even “Certified Humane”. That is because all of these things can impact how that steak tastes in the end.

My suggestion to you as a consumer, is to go out and start tasting some different types of beef. Have Grass-finished organic steaks one evening, then have a Hereford (another popular breed of cattle) steak from the local farmer down the road that raises them conventionally another night. There is even some suggestions that beef from different regions taste differently because they are being grazed on slightly different diets. So try local beef, then try some raised from another part of your state or the country.

Where ever it comes from, it will still be just as healthy and safe as any other place in our country, for all U.S beef is safe, wholesome, and good for you!!!

Welcome to week #6 of MythBusters Maddy style!

Grain fed vs Grass fed

Grain-fed beef is the most widely produced type of beef in the United States. Grain-fed cattle spend most of their lives eating grass in pastures, and then move on to a feedlot where they eat a high-energy grain diet for three to six months. Research shows most Americans generally prefer the taste of grain-fed beef because of its tenderness and flavor-enhancing marbling.

All cattle spend the majority of their lives eating grass in pastures. However, grass-finished beef (sometimes labeled as grass-fed beef) comes from cattle that have been raised on pasture their entire lives. Grass-finished beef is often described as having a distinctly different taste.

**I found these definitions at www.beefitswhatsfordinner.com.

Basically, if you want to see a break down of all the different types of Beef I’ve been talking about for the last few weeks visit: http://www.explorebeef.org/CMDocs/ExploreBeef/Choices%20of%20Beef_Final.pdf                                                                                        It shows Grain finished, Grass finished, Naturally raised and Certified organic. Check out the differences yourself!

If you have something to add feel free to leave your comments!

Tune in next week for more definitions and myths!

¡Carne de res, que buena es!

There was a recent study released from the Harvard School of Public Health and published in the American Journal of Clinical Nutrition that claims that eating red meat may increase the risk of type 2 diabetes in adults. The wrote that “100-gram serving of unprocessed red meat was associated with a 19 percent increased risk of type 2 diabetes.” The researcher also suggested that for someone who eats one serving of red meat a day if they substituted it for low0fat dairy, whole grains or nuts they may reduce their chance of type 2 diabetes.

But there are multiple studies that can prove this study not to be true, in fact studies have proven that every person can benefit from a balanced that includes lean beef. And lean beef can help prevent type 2 diabetes by increasing protein in a persons diet while a reduced amount of carbohydrates, which lowers blood sugar, the high quality protein in beef has been proven to help with muscle maintenance, weight management , and prevention of diseases, such as cardiovascular disease, and type 2 diabetes.

With all this information about the importance of beef in somebody’s everyday diet why not eat some beef for dinner!

For healthy recipes and more nutritional information you can visit beefitswhatsfordinner.com .

More beefy facts later,

Jessica

Welcome to week #4 of MythBusters Maddy style!

Nutritional Values- Is organic healthier than non-organic?

There have been many studies done researching the nutritional quality of food raised organically and non-organically. Despite all the differences in producing safe, quality food there is really no difference in nutritional value. The most noticeable  difference is the taste. Try some organic and non-organic produce to taste the difference for yourself!

If you have something to add feel free to leave your comments!

Tune in next week for more definitions and myths!

¡Carne de res, que buena es!

I was thrilled yesterday when I saw this posted over and over again on Facebook and Twitter: 

“BEEF quote of the week: “I joke that a big juicy steak is my beauty secret. But seriously, I love red meat. I was a vegan for a long time, and it nearly killed me. I found I was not getting enough nutrition.” — Angelina Jolie”

Awesome, huh?  Angelina Jolie , known for her movie roles and drop-dead gorgeous looks in an interview with OK Magazine singing the praises of safe, wholesome and nutritious BEEF!  I love it!  It is also the kind of message I love to pass around and I wanted to be sure you didn’t miss the chance to post it on your Facebook for all your friends to see and send it out into the Twitterverse for your followers. 

More and more Farmers and Ranchers are jumping on the online advocacy bandwagon.  It is great for our industry, for who better to tell our story that the men and women who are out there everyday on farms and ranches across our country making sure cattle are tended to in a way that makes us all proud.

While Angelina Jolie may not be a farmer or a rancher she certainly was an Advocate for Beef this week.  I know you and I both appreciate a positive shout-out for beef whenever we can get it.  Be sure you pass these positive messages along when you see them.  Together we can make a difference!

Happy cow trails to you until we meet again,

Mandy-Jo

Good Monday Everyone!!

I hope everyone had a great weekend! I sure did. I traveled to Casper on Saturday and talked to local 4-Her’s there about 4-H Meat Judging with the UW Meat Judging Team. Then on Sunday, while picking up groceries at the supermarket, I helped a man at the meat case, who was lost in the many choices of lean beef that are offered. It sure feels great to know that you have helped someone!

Speaking of the grocery store, I go there about once a week to pick up my meals for the week, but this week was an exciting grocery shopping experience. Why? Because Thursday is National Chili Day!! I bought the ingredients I needed for my favorite and simple chili recipe. Here is an idea for all of you…since Thursday is National Chili Day, find your favorite chili recipe or a new recipe, and invite a few of your friends over for a heart healthy lean beef bowl of chili.

In case you might want to try my favorite chili recipe, which makes 3 bowls, here it is:
1 lb of lean ground steak
3 cups tomatoes
1.5 cups of Beef Broth
.5 cup chopped onion
4 cloves minced garlic
1 tsp garlic salt, onion powder and chili powder
cayenne pepper, salt and pepper to taste

Brown your ground steak with onion and garlic. Stir in tomatoes and broth. Add spices and bring to boil. Then simmer for 20-30 minutes. Then enjoy!! Feel free to add whatever else you would like to make it your own, but trust me, it is amazing as is!

Have a great week!

From the Pasture of Protein,
~Becky~

Well late Merry Christmas to everyone and an early Happy New Year! With a new year comes all of those great new year resolutions. Through my experience with these I have decided they are in fact a universal and culturally accepted way to really say things you may in fact never do. It just makes you feel good. Now I understand this is certainly not always the case, and many people who are driven, hard working, or just plain stubborn may always achieve their resolutions.  Just to prove this point I am going to give you a few tips to making one of the more popular resolutions come true.

Popular Resolution: I will get in shape, work out at least 3 times a week, loose weight, become healthier. (all variations of one another)

This has been my new years resolution for at least the past 3 years, and each year my attempt to achieve it has been rather weak.  But this year I have one word for you BEEF, and 10 easy reasons why it is the key to maintaining a healthy workout regime, building muscle, eating healthy foods, supporting the environment, and giving you a package of nutritional benefits no other food can provide.

1. Beef is America’s #1 source of protein

2. Beef is naturally nutrient rich, providing 8 times more vitamin B12, 6 times more zinc, and 2 1/2 times more iron than a skinless chicken breast.

3. There are 29 cuts of lean beef that meet government standards for “lean”, this means 29 ways just to enjoy different cuts of beef, not to mention all the recipies that use these cuts. Check out this yummy recipie example the Hamburger and Sour Cream Casserole.

4. These 29 lean cuts include favorites such as tenderloin, sirloin, and 95% lean ground beef, which all provide less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholestrol. Per 3 oz serving.

5. Serving size is key, you only need one 3 oz serving per day, the size of a deck of cards or the palm of your hand, to benefit from all these nutrients.

6. Not only is BEEF healthy for you but it is good for the environment. Ranchers and producers are the original environmentalists, if their land is not healthy how can their cattle be expected to survive? The producers work 24/7 to ensure the land they are using is being taken care of so their herd will survive and the land will thrive.

7. Not only do these cattle survive but they live healthy happy lives. Farming and ranching is a way of life and taking care of an animal to the best of the rancher’s abilities is not questioned but is performed. I know this is true at my home with our livestock just like I know it is true with every other family I have met who raise cattle.

8. At home the animals eat before we do, school days or weekends they get fed at the same time. Even on Christmas, just like Brad’s story, the animals come first, they depend on us to take care of them and we provide that care, always.

9. By eating beef you are supporting America’s farmers and ranchers who have dedicated their livelihood to support familys and providing food for them. The average farmer in the US feeds about 144 people.

10. And finally, the undabatable point, BEEF tastes great! The added bonuses from 1-9 simply make it that much better.

For more info feel free to check out beeffrompasturetoplate.com and would love to have any comments or questions!

-Jessica