Beyond Beef: Part 2

Last week, I shared a recipe to mix up breakfast. This week, I’m sharing a fabulous recipe to shake up steak! Most people either skillet cook or grill steaks, which is great! One of my newfound favorite ways to cook beef is by stir-frying it.

Apricot Teriyaki Beef Stir-Fry
Total Recipe Time: 25 minutes
Makes 4 servings

Ingredients:

While we were at the Southern Women's Show in Nashville, Alicia and I were able to cook this recipe on stage!

While we were at the Southern Women’s Show in Nashville, Alicia and I were able to cook this recipe on stage!

  • 1/2 cup (47% less sodium) teriyaki sauce
  • 1/4 cup apricot preserves
  • 1 tablespoon plus 1 teaspoon cornstarch, divided
  • 1 beef flank steak (about a pound)
  • 1 egg white
  • 1/2 teaspoon ground ginger
  • 3 teaspoons butter, divided
  • 1 package (8 ounces) frozen sugar snap peas, thawed
  • 2 cups hot cooked rice

Instructions:

  1. Combine teriyaki sauce, apricot preserves and 1 teaspoon cornstarch in a blender container. Blend 30 seconds until smooth; set aside.
  2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  3. Whisk egg white, remaining cornstarch and ginger in large bowl until smooth. Add beef; toss to coat.
  4. Heat 1-1/2 teaspoons butter in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink (do not over cook). Remove from skillet. Repeat with 1-1/2 teaspoons butter and remaining beef. Remove from skillet; keep warm.
  5. In same skillet, stir-fry sugar snap peas 2 minutes or until crisp-tender, stirring frequently. Return beef to skillet. Carefully stir in apricot sauce. Cook and stir 1 minute or until heated through. Serve over rice.
Yum!

It is a very colorful dish!

Before I was assigned this recipe, I was not very familiar with stir-frying beef. Here are the biggest lessons I learned:

  • Try to cut the steak as evenly as possible! The more uniform the pieces are, the easier they will be to cook later down the road.
  • Put the steak in the freezer for about 30 minutes before you start cutting it. This will make it easier to cut.
  • Cut across the grain of the steak. This results in a more tender eating experience.
  • Do not put too much beef in the pan! Small batches are essential.
  • If you do not have teriyaki sauce on hand, do not panic. It is very easy to make from scratch. Here is a sample recipe. I made this sauce for my recipe, and it turned out great!
  • Instant rice is wonderful! It saves some time if you are in a hurry to get dinner on the table.

I was very skeptical of this recipe before I tried it. Once I made it, this honestly is going to be a recipe that I add to my list of favorites. It is the perfect blend of flavors, but it does not overpower the beef flavor I like so much. It is also done in 25 minutes, with minimal dishes to clean up! I would encourage you to try it, you will not regret it!

The final product

The final product

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Baby Calves: A Picture Blog

 

 

In my mind, few things are cuter than baby calves! Calving season is by far one of my favorite times on the ranch, despite the often increased work load. Here are a few of my captured favorites!

 

“Peek-a-boo”

“What’re you lookin’ at?

“Bashful Baby”

“Dinner Time!”

“I know I am small, but I am mighty, I’ll have you know.”

“Are You My Mother?”

 

“That’s the spot!”

“The Staring Game”

 

I hope you enjoyed these!

God bless, folks!

 

Kalyn McKibben

Blonde Beef Babe

Beyond Beef: Part 1

When most people think about beef, breakfast might not be the first thing that comes to mind. Steak, hamburger, or casseroles are often what people think of when they hear beef. Dinner or lunch is the typical time most people eat beef as well. A good way to jumpstart your morning is with protein. I’m a big fan of breakfast burritos. I highly recommend this recipe for Breakfast Beef Burritos.

Total Recipe Time: 15 to 25 minutes
Makes 2 servings

INGREDIENTS

  • Beef is very versatile!

    Beef is very versatile!

    8 ounces beef Sirloin Tip Center Steaks, cut 1/8 to 1/4 inch thick

  • 2 eggs, beaten
  • 1/4 cup shredded Mexican cheese blend or jalapeño pepper cheese
  • 1 tablespoon water
  • 1/4 teaspoon pepper
  • Salt
  • 2 medium flour tortillas (10-inch diameter), warmed
  • 1/4 cup prepared salsa
  • Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional)

INSTRUCTIONS

  • Combine eggs, cheese and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm.
  • Season beef Steaks with pepper. Carefully wipe out skillet with paper towels, if necessary. Spray with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. Season beef with salt, as desired.
  • Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired.

When I make this recipe, I substitute a sharp cheddar cheese instead of the jalapeño pepper cheese. I am not a big fan of spicy food, so this appeals more to my tastes. I also like topping it with avocados. That is a great way to add some more flavor and color to this breakfast.

Interested in more beefy breakfast recipes? Check out Breakfast to BeefItsWhatsForDinner.com

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

Beef YOUR Way!

One of the coolest things about beef is the abundance of options! Another amazing thing is that we as consumers get to take advantage of those options. We all have our preferences. It is just a matter of making sure we are aware of recommend tips so that we can enjoy our preferences in the comfort of your own homes.

 

Here are a few of the many options we have when eating beef:

 

  • Cut – Whether you prefer tenderloin, brisket, round roast, tri-tip, flat- iron, or a burger, you have endless opportunities to find your favorite flavor and personal  preference when eating beef!
    cuts of beef
  • Degree of Doneness – The degree to which a steak is prepared greatly affects the flavor. Some may prefer rare and others may prefer well done. To ensure you achieve your personal preference, meat thermometers are life savers when it comes to getting the most out of your beef eating experience at home.

doneness chart

  • Raising Method – Grass-fed and grain-finished beef both have very distinct flavors. Even though there is very little nutritional difference between the two options, consumers have yet another level of variety to determine their favorite. Whether the beef is natural, organic or conventional, it is important to remember that all beef is nutritious and delicious.

grainvsgrass

  • Seasoning – There are endless opportunities when it comes to enhancing beefy flavors. If you are looking to liven up your beef, you can get creative with your own mixture of spices! You can put Asian, Mediterranean, Mexican, Italian, and countless other spins on traditional rubs and marinades.

spices

  • Cooking Method – Some cuts of beef reap more desirable results when prepared in specific ways. For instance, more tender cuts like those from the loin are better suited for dry-heat cooking methods such as grilling and searing. Similarly, tougher cuts such as roasts are better suited for moist-heat cooking methods such as braising and stewing. Making sure that the cut is prepared properly can ensure a better beef eating experience!

cooking methods

  • Marbling – Marbling is the fat flecks within the meat that influence the degree of tenderness, juiciness and flavor of the meat. If you enjoy more juicy beef, you may prefer a higher quality grade (Prime or high Choice), but if you prefer more lean beef, a lower quality grade (lower Choice or Select) may be your preference.

marbling

 

Moral of the story: Just like every single person is unique, every person’s beef preference is unique. It is just a matter of figuring out your favorite way to enjoy beef’s incredible flavor. No matter what your preference is, all beef options offer essential nutrients that our bodies need in order to operate perfectly. For more tips on how you can enjoy beef, visit www.beefitswhatsfordinner.com!

 

God bless, folks!

 

Kalyn McKibben

Blonde Beef Babe

Go Lean with Protein

Incorporating lean protein into your diet does not have to be boring! Just remember-when shopping for a cut of beef that is lean, just look for the words loin and round. There are more than 29 cuts of beef that meet government guidelines for lean. Many of America’s favorite cuts are even lean! A good goal to set is to try to get 25-30 grams of lean protein (like beef) per meal. Protein gives your body many benefits such as: building and replenishing muscles, preventing overeating, and maintaining a strong and lean body. One 3-ounce serving of beef provides 25 grams of protein and ten essential nutrients!

Protein is critical to giving your body the fuel it needs to

Protein is critical to giving your body the fuel it needs participate in whatever you choose!

I know that I personally have trouble finding time to balance my diets. Some days, I am just happy if I eat three square meals. This is not conducive to planning a wholesome meal plan that my body needs to fuel me through the day. Luckily Beef, it’s What’s for Dinner came up with a 30 day protein challenge. If you sign up for the challenge, you will receive emails every day with goals, tips, and inspiration to keep you on track for your protein goal. I tried this challenge, and it really helped me start on the path to eating a more balanced diet rich in protein. If you sign up for the protein challenge, but decide you do not wish to receive the daily emails anymore, opting out is very easy.

Go

Don’t know what 3 ounces of beef looks like? It’s about the size of a smart phone.

Join in the conversation, and use the hashtag ‪#‎ProteinChallenge‬ when you post about your adventures during the 30 day protein challenge! After I started this challenge, I really noticed a positive difference in the way I felt, especially after I exercised.

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See for yourself, sign up here!

Happy Meaty Monday!

Rachel Purdy
Princess Farmer

 

Educating for the Future

Educating kids is one of my greatest passions, and when you can educate them about beef – well, that just makes it all the more special!  From mentoring 4-H projects to going in the classroom, you can certainly count me in!  Did you know that the last real interaction and learning experience most people have with agriculture is in First or Second grade?

IMG_2656

When I went back to Arizona this past month, I organized a Beef Demo Day, in which we had the Sonoita-Elgin Elementary students come to our “Ranch” and learn about cattle.  Grades K-6 were alive with energy and very excited to get to see and touch real, live cattle.  I organized 5 different stations that covered a variety of topics about beef.

IMG_2666

Dressing up as a “Calf”

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At the first station, students talked about how cows are different from kids.  Long tails to swat flies, rough tongues for grabbing grass, and thick hides to protect them from the elements were some of the differences noted.

IMG_2681

The next stations talked in depth about the aspects of showing cattle and the duties of a cowboy or cowgirl and their horse on a cattle ranch!

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Finally, students were able to touch different feedstuffs and learn about why we feed cattle those things before making their own “Cow Chow Snack” to eat.

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Mackenzie Kimbro – AZ Beef Ambassador, Carolyn Wemlinger – Nogales River Cowbelles, Sam Donaldson – Area Rancher Extraordinaire, Tiffany Selchow – Arizona Beef Council, Alicia Smith – National Beef Ambassador, Pat Evans – Elgin-Sonoita Cowbelles

Of course, none of this would have been possible without some amazing, and passionate, volunteers!  A huge thanks to them for sharing my love of beef and making sure we educate our future!

From the Heart of Beef,

Alicia

8 Things I’ve Learned From Being “Little Missy”

I have had the awesome privilege to learn the ropes from some of the most talented cowboys and cattlemen throughout my life. From riding around in the feed truck with my dad as a toddler to processing cattle as an adult, I have learned from and worked with some pretty amazing men.

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Here are a few things I have learned from working alongside those of the male gender:

  • 11193276_10206535698890671_2534012049498191643_nEven small jobs are important. From opening gates, to simply standing in a pressure point, even though they might not be the most glamorous or exciting jobs, they must be done regardless.
  • 1891480_757927177636468_9106847382057324215_oIf you don’t stand up for yourself, no one else will. You have to have self-confidence. How can you expect people to believe in you if you do not believe in yourself?

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  • Sometimes being “Little Lady” isn’t so bad. At first, I would get a little disappointed after being referred to as “missy”, “tiny” and “little lady” all day, but now I have realized that there are many other nicknames that are much worse.
  • 10363094_10205980931861842_2272981806318305766_nEarrings and lipstick are always appropriate for working cattle. Just because you work with men, doesn’t mean you have to look like them.
  • 10427288_10205572936182205_8972511427448086822_nBe a sponge! Always maintain a desire to learn something new. There are always things you can learn from those around you.
  • 10633620_757927094303143_4526640089974822371_oBe classy. Even if you work around rough and tough cowboys, doesn’t mean you have to be the same way. You have to give them a reason to treat you like a lady, but still remain true to your passion.
  • 1941394_10205585826984467_7115879892127218968_oJust because you could possibly do it better than a man, doesn’t necessarily mean that you should do it. 
  • 11151009_10206524961022231_1800785543583917875_nActions speak louder than words. Generally, most things just have to be demonstrated in order to gain one’s respect. Be patient and do your best!

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Moral of the story: Yes, production agriculture has traditionally been dominated by men. But we can all learn from each other. Each has their right to their dreams. We must be mindful of those around us. Encourage when encouragement is needed. Teach those who need taught. And always be willing to learn. 

God bless, folks!

 

Kalyn McKibben

Blonde Beef Babe 

Beef Connection in the World of Ag

Beef producers work countless hours to ensure they are up-to-date on current beef products and practices. Raising their herd of cattle is their livelihood and depends on the current education and seeking out of answers. Beef producers however do not focus just specifically on successful beef production; they are also continuously gaining knowledge about other agricultural realms.

This past week I had the opportunity to travel with the Collegiate Young Farmers Club from The Ohio State University to take a 5-day road trip to Georgia, North Carolina, and South Carolina to tour equipment production headquarters, southern plantations, and crop facility headquarters. At the end of the trip, I was very grateful that I, along with six other OSU students had the opportunity to gain more knowledge about different sectors of agriculture. Being a part of the beef industry and seeking out continuous education is important, but the world of agriculture is combined through many different pieces and parts.

One of my personal favorites was touring a tea plantation and learning about the tea making process, different equipment used to harvest, as well as the history. Although making tea does not directly correlate to beef production, production methods and innovation is directly compatible between tea production and beef production. As a tea plantation, it is most important to start the new cuttings, or seeds, off with the upmost care for production, which correlates to starting off a baby calf, making sure that it receives the appropriate nutrients and vitamins to grow healthy.

tea combine

The tea harvester ‘combine’- unique to only the production of tea.

Another educational part of the trip was the Phosphorous Mine. As an important part of growing crops all around the world for people and livestock alike, phosphorus is a needed nutrient. While at the mine we had the opportunity to learn about the mining process, as well as see the process in action while in the mine. Spending the morning at the mine learning about the process of mining and why phosphorus is so important to the world of agriculture proved to me the connection between phosphorus, crop production, and beef cattle. Without phosphorus being mined, crops would not yield a product and beef cattle would lack food and nutrients.

mine

Phosphorus Mine in North Carolina

machine

The phosphorus mining machine that scooped up the phosphorus ore

mine2

The part of the mine that loads the phosphorus onto both train and barge.

Learning about the world of beef cattle and beef production as well as promotions and educations is important to me and something that I continue to strive for through learning. However, being a part of agriculture means more than just feeding my cattle, it means understanding the world of agriculture and how different aspects, systems, and other lines of production all correlate and work in conjunction with beef cattle and beef production.

Monsanto

As a final stop of the trip, we toured Monsanto company and had the opportunity to learn and ask our questions about biotechnology corn and soybeans as a grain for livestock, including beef cattle.

 

.Demi

Thank Your Mom

I have been blessed with the most amazing mother I could have ever asked for. My mom is my biggest cheerleader, and is always pushing me to accomplish more than I ever could have thought was possible. I know that if I ever need advice, a kind word, or even just an ear to listen to me complain about my mundane problems-that my mom is there for me. She believes in me, even when I don’t believe in myself.

My mom has always been the glue that holds our family together.

My mom has always been the glue that holds our family together.

Being involved in agriculture, even our slow season is still very busy. Mom always makes sure that we always have a lunch and dinner, even when we are working late into the night in the fields.

Moma

My mom has been there for me through everything.

My mom has sat through countless excruciatingly long contests, just to watch me compete for five minutes. She really  sets a great example of what it means to put others before yourself. If I can be half as kind and caring as she is, then I will be doing good.

I would not have a clue how to cook if it wasn’t for my mom! She makes the best cabbage pockets. Cabbage pockets are a regional food primarily found in Nebraska. They are the perfect lunch for when you are on the go. My mom was generous enough to let me share her recipe for cabbage pockets with the world:

Be sure to thank your mother today, and everyday for all that she has done for you. My mom has shaped me into who I am today, and I am eternally grateful for that. Love you moma!

Rachel Purdy
Princess Farmer

The Lady Who Taught Me How To Be A Lady

It is hard to imagine my life without my mama. She wears many hats on the ranch. On top of the lessons she has taught us in grace, encouragement and humility, she has miraculously managed to keep clothes on our backs, food in our bellies and band-aids on our ‘boo boos’.
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My mama is the most incredible lady in the entire universe! Growing up, she managed the dairy farm while Dad was on the road, selling feed supplements. Today, she is a Speech Language Pathology Assistant at the local public school.

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Here are just a few of the things that make her incredible:

* She has bullet-proof faith. It can be the middle of the worst drought in decades or the worst ice storm on record and she still remains faithful because she truly trusts that God will always meet our needs.

image* She is the best cow-checking side kick. She will never turn down an opportunity to spend time with her kids, even if it is just to ride in the passenger seat of the feed truck or on the back of the fourwheeler.

image* She only sees the very best in people. She always encourages people to focus on their strengths and be the unique person God has made them to be.

image* She can save any baby calf. Even if the babies that are given a very low chance of survival, somehow Mama turns their chances around. She just has the motherly touch!

image* She smiles. From encouraging an autistic student to open up, to meeting new people in the grocery store check-out line, my mama exudes a welcoming joy that reflects her trustworthiness and kindness.

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Moral of the story: I am beyond blessed to have such a kind, loving, and exceptional role model to call Mama. Without her valuable encouragement, our operation would not be successful. Please don’t forget to show your mama how much you appreciate her!

 

God bless, folks!

 

Kalyn McKibben

Blonde Beef Babe