Beef Blog

Beef Blog http://www.iabeef.org A blog about Beef! en-EN Copyright © Iowa Beef Industry Council Cylosoft, Inc. Sat, 13 Mar 2010 15:08:41 GMT 20 Q. What is the significance of the "Sell-By" date on the package? http://www.iabeef.org/Content/Blogs.aspx?ID=198 Nancy Degner Wed, 27 Jan 2010 09:33:27 GMT A: "Sell-By" dates are a guide for retailers. Although many products bear "Sell-By" dates, product dating is not a federal requirement and the dates are only reliable if the food has been kept at proper temperature during storage and handling. USDA suggests that consumers cook or freeze ground beef within 2 days after purchase for maximum quality. I love to cook foods that warm my family from the inside out, do you have any ideas for a great, comforting meal? http://www.iabeef.org/Content/Blogs.aspx?ID=197 Nancy Degner Thu, 21 Jan 2010 12:53:57 GMT As temperatures continue to drop, make a tasty seasonal transition by pairing the melt-in-your mouth tenderness of slow-cooked beef with hearty vegetables try this recipe for <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1405">French Country Beef Stew. </a> Fresh asparagus enhances a classic French stew, rich with chunks of fork-tender beef and mushrooms. A slow cooking stockpot makes light work of this classic dish. Q: One of my New Year’s resolutions is to watch my waistline. What should I look for when choosing ground beef at the grocery store? http://www.iabeef.org/Content/Blogs.aspx?ID=196 Nancy Degner Wed, 13 Jan 2010 10:22:26 GMT A: <a href="http://www.beefitswhatsfordinner.com/nutrient-richbeef.aspx" target=_blank>95% lean ground beef</a> is one of the 29 lean cuts of beef, providing low percentages of your daily calories, saturated fat and total fat. Ground beef labels indicate the percentage of lean to fat ratios on each package, making it easy for you to prepare your favorite recipes that call for ground beef. You’ll also be pleased to hear that there are 29 certified cuts of lean beef from which to choose. Q: I am still recovering from the hustle and bustle of the holidays and would like some easy meal ideas. Any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=195 Nancy Degner Wed, 06 Jan 2010 10:31:32 GMT A. <a href="http://www.beefitswhatsfordinner.com/beeffordinnermobile.aspx" target=_blank>Beef For Dinner</a> to the rescue! Search for healthy, lean beef recipes on your mobile device to save dinner in a flash. <a href="http://www.beefitswhatsfordinner.com/beeffordinnermobile.aspx" target=_blank>Beef For Dinner</a> is simply a streamlined version of the site you already know and love, <a href="http://www.beefitswhatsfordinner.com/">BeefItsWhatsForDinner.com</a>. It’s free to access our expert-tested beef recipes, easy to use customized shopping lists and there’s no download necessary. Q: I’m planning a New Year’s Eve party. How can I be sure the food I serve is safe as well as tasty? http://www.iabeef.org/Content/Blogs.aspx?ID=194 Holiday Food Safety Nancy Degner Wed, 30 Dec 2009 11:14:20 GMT A popular way to celebrate holidays or any party occasion is to invite friends and family to an open house or buffet. However, when foods are left out for long periods at parties it leaves the door open for uninvited guests – bacteria that cause foodborne illness. These tips will help ensure safe holiday gatherings: For the buffet line: · Serve buffet offerings from small platters and dishes; replenish as necessary. · Make sure serving dishes (chafing dishes, slow cookers etc) for hot foods keep the holding temperature  above 140°F. · Do not leave food at room temperature longer than 2 hours. · Deli-meat trays. Order or prepare several small trays rather than one large one. You can keep the others refrigerated and replace as needed. · Cut vegetable “dippers” into small enough pieces to discourage “re-dipping” for the second bite. · Do not add fresh food to platters containing food that has been on the table for 2 hours. Storage reminders: · Remove food from the buffet line after guests have eaten and refrigerate immediately. · Deli-meats sliced to order for trays should be used within 2 to 4 days, proving they have been refrigerated the entire time. · Store leftovers in smaller, shallow flat containers rather than deep ones. The goals is to get the food chilled as soon as possible. · Thoroughly re-heat leftovers. <a href="http://www.cfsan.fda.gov/~dms/fsholida.html"></a>    How do I cook a Prime Rib Roast? http://www.iabeef.org/Content/Blogs.aspx?ID=193 Nancy Degner Wed, 23 Dec 2009 11:22:28 GMT We're so glad you asked! The following basic recipe is for a 4 pound beef rib eye roast, also known as a prime rib roast: · Combine 2 cloves of garlic, crushed or (use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. dried Rosemary leaves, crushed. Press evenly onto roast. · Place on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. · Roast @ 350°F for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving. Visit our special section on <a href="/Content/perfectprimerib.aspx">How to Prepare the Perfect Prime Rib</a> for more information. Q: My Christmas shopping is almost finished but I need suggestions for those last few hard-to-buy-for folks on my list. Any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=192 Nancy Degner Thu, 17 Dec 2009 12:58:28 GMT A: I think we can help! We offer beef certificates, good for the purchase of beef, in $5, $10, $20 and $25 denominations. We also offer meat thermometers, baseball caps, aprons, cutting boards, steak knives and oven mitts, all with the “Beef it’s what’s for dinner” logo. I am planning a holiday cocktail party and want to provide my guest with a delightful array of appetizers, any ideas? http://www.iabeef.org/Content/Blogs.aspx?ID=191 Nancy Degner Thu, 10 Dec 2009 14:00:46 GMT Beef is always a crowd pleaser when entertaining family and friends, so serve a variety of simple, yet sophisticated beef bites that are a snap to put together. Click on the link below for great recipe ideas!<a href="http://www.beefitswhatsfordinner.com/appetizers1.aspx">http://www.beefitswhatsfordinner.com/appetizers1.aspx</a> Holiday roasting season is upon us and I have a silly question, what’s the difference between roasting and pot roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=190 Nancy Degner Tue, 01 Dec 2009 07:25:48 GMT Roasting is a dry-heat method for cooking lean cuts of beef, meaning no liquid is added to the pan as it cooks. Pot roasting (braising) is a moist-heat cooking method, used for less tender cuts. A small amount of liquid such as broth, water, juice, beer or wine is added to the pan. Click here for more information on roasting and pot-roasting. <a href="/Content/Braising.aspx">http://www.iabeef.org/Content/Braising.aspx</a> <a href="/Content/Roasting.aspx">http://www.iabeef.org/Content/Roasting.aspx</a> Join us in giving thanks http://www.iabeef.org/Content/Blogs.aspx?ID=189 Nancy Degner Wed, 18 Nov 2009 10:22:17 GMT Today, I’m thankful for family farmers and ranchers. With all this talk of “factory farms” in the media, you might be surprised to know more than 97% of U.S. beef cattle farms and ranches are classified as family farms. <a href="http://rs6.net/tn.jsp?et=1102822934848&s=34170&e=001SvaibLkNFcmGrLMbK3NOz3nlxO95zaxd8FmHCyRUrUFnlLsn2KxOfc2b2NNXQGlbfAY6jM5m5_tIiBOs3VTdNPDX_OT-qJhYsTZBqOJkOd0oyVEyM9zqk2oDxRafoPjrnlG4NH3xzKZhS581oc7Qtv5YfCHZF9x88p8Oxd0jFXBsplS8GeE6WQ==" target=_blank>Share your thanks</a> for America's farmers and ranchers. You could even win an Ultimate Gift collection of Omaha Steaks and burgers for your effort! <img style="WIDTH: 171px; HEIGHT: 98px" border=0 src="http://www.iabeef.org/CMAdmin/ImagesWeb/Give%20thanks%20taglines.jpg" width=239 height=138> What’s the difference between roasting and pot roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=188 Nancy Degner Wed, 11 Nov 2009 13:16:11 GMT Roasting is a dry-heat method for cooking lean cuts of beef, meaning no liquid is added to the pan as it cooks. Pot roasting (braising) is a moist-heat cooking method, used for less tender cuts. A small amount of liquid such as broth, water, juice, beer or wine is added to the pan. Click here for more information on roasting and pot-roasting. <a href="/Content/Braising.aspx">http://www.iabeef.org/Content/Braising.aspx</a> <a href="/Content/Roasting.aspx">http://www.iabeef.org/Content/Roasting.aspx</a> Can you suggest a good chili recipe, now that fall is here? http://www.iabeef.org/Content/Blogs.aspx?ID=187 Nancy Degner Tue, 03 Nov 2009 14:51:10 GMT Our thoughts do turn to heartier meals with the shorter days and cooler temperatures! A warm bowl of chili is the perfect quick and easy after-work meal or tail-gate treat! Click here to try one of my favorites! Serve with a tossed salad, and rolls or corn bread and you’ll have a nutritious, delicious fall meal. Click here for two delicious chili recipes. <a href="/Content/RecipeDisplay.aspx?ID=59">http://www.iabeef.org/Content/RecipeDisplay.aspx?ID=59</a> <a href="/Content/RecipeDisplay.aspx?ID=17">http://www.iabeef.org/Content/RecipeDisplay.aspx?ID=17</a> I am looking for a quick, easy and fun recipe that my kids will enjoy for Halloween. http://www.iabeef.org/Content/Blogs.aspx?ID=186 Nancy Degner Thu, 29 Oct 2009 12:06:20 GMT Check out this "spooktacular" recipe, it's quick, easy and a real hit with kids of all ages. <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=909">www.beefitswhatsfordinner.com/recipe.aspx?id=909</a><a href="http://www.beefitswhatsfordinner.com/recipesearchadvanced.aspx?q=spooky%20sloppy%20joes&smrb=false&bc=2&cm=0&c=0&rc=0&il="></a> Q. Would you please share any insider tips to guarantee my Beef Bourguignonne will wow a crowd? http://www.iabeef.org/Content/Blogs.aspx?ID=185 Nancy Degner Wed, 21 Oct 2009 11:53:39 GMT A. Take the time to include the beef browning step as it packs a bonus layer of flavor. And once you start simmering, keep the cover on tight and the heat setting low so the meat gently cooks. Chef Zino is our own Julia Child! If you're looking to get more value from your beef purchases, watch Dave's tips on how to "slice 'n save" on <a href="http://www.beefitswhatsfordinner.com/" target=_blank>BeefItsWhatsForDinner.com</a>. Q. Did you know that Julia Child featured Boeuf Bourguignon in the first episode of her 1963 television show, The French Chef? http://www.iabeef.org/Content/Blogs.aspx?ID=184 Nancy Degner Tue, 13 Oct 2009 09:21:10 GMT Click on the link and get a delicious recipe for this wonderful dish, Bon Apetetit!  <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1616">http://www.beefitswhatsfordinner.com/recipe.aspx?id=1616</a> Q. I’m looking for a fun dinner party idea that features beef, can you help? http://www.iabeef.org/Content/Blogs.aspx?ID=183 Nancy Degner Wed, 07 Oct 2009 10:49:54 GMT A: Keep up with the blockbusters at the box office and host a “Julie & Julia” celebration to honor the life and amazing beef recipes of Julia Child. And be sure to <a href="http://www.flickr.com/photos/beefitswhatsfordinner" target=_blank>share images</a> from your festivities. It’s back – one of the most anticipated seasons of the year – football season. I need a tailgating game plan, any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=182 Nancy Degner Wed, 30 Sep 2009 13:56:55 GMT Seasoned and marinated products ready for the grill offer great taste without the prep. Ask your local grocery retailer for ready to grill beef or do your cooking at home before tailgating. These tips will give you more time for celebrating the big game. Your tailgating tips have been a big help. Do you have any other ideas for quick, crowd pleasing tailgate fare? http://www.iabeef.org/Content/Blogs.aspx?ID=181 Nancy Degner Wed, 23 Sep 2009 12:37:35 GMT Pick up ingredients to make a meatball sandwich on your way to the stadium. Look for pre-cooked meatballs, hoagie buns, prepared sphagetthi sauce and your favorite sliced cheese. Bring along your crockpot to warm the sauce and meatballs and build your sandwiches at the stadium! Tailgating this fall? Remember these basic food safety tips to ensure that your tailgate party is not only fun but also safe! http://www.iabeef.org/Content/Blogs.aspx?ID=180 Nancy Degner Wed, 16 Sep 2009 11:42:57 GMT · Most important, keep cold foods cold and hot foods hot! · Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. That way you won’t have to unpack and repack the cooler along the way. · Pack lots of ice and/or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled. · Keep the cooler out of the direct sun. · Keep drinks in a separate cooler from foods. The beverage cooler can be opened often while the food cooler stays closed. · Don't let food sit out for more than two hours. On a hot day (90º F or higher), food should not be out for more than one hour. Foods left out of refrigeration or out of a cooler too long should be tossed. · Take perishable foods in the smallest quantity needed and pack only the amount of food you think you'll use. Tip: use 2 pans or dishes for your dips and spreads – one to serve before the game, and another to stay cold in the cooler for afterwards. Q. What’s a quick and healthy after-school snack I can serve my children? http://www.iabeef.org/Content/Blogs.aspx?ID=179 Nancy Degner Wed, 09 Sep 2009 09:11:15 GMT A. I love making my kids snack-wraps using deli roast beef. Their favorite is the Cajun-style roast beef with white American cheese, lettuce and low-fat Ranch dressing, wrapped in a flavorful spinach tortilla. Packed with protein, I feel confident this gift from Mom will be gobbled up, and doubles as a fresh, wholesome snack or lunch item. I also enjoy making my own version of trail mix and keeping it handy for an after school or road trip snack. My little ones like dried cranberries and Cheerios, so I add these ingredients to the recipe. <a href="/content/recipedisplay.aspx?ID=225">http://www.iabeef.org/Content/RecipeDisplay.aspx?ID=225</a> Q. My family is having a hard time getting into a back to school routine. Do you have any ideas that can make mealtime easier? http://www.iabeef.org/Content/Blogs.aspx?ID=178 Nancy Degner Tue, 01 Sep 2009 11:20:32 GMT A. The school bell isn’t the only bell ringing, the dinner bell is ringing too. Click here for some quick and easy back to school family meals that will help your family get back into a mealtime routine. <a href="http://www.beefitswhatsfordinner.com/search.aspx?q=quick" target=_blank>http://www.beefitswhatsfordinner.com/search.aspx?q=quick</a> Q. I am interested in using a rub for my beef, any ideas? http://www.iabeef.org/Content/Blogs.aspx?ID=177 Nancy Degner Wed, 26 Aug 2009 08:42:40 GMT We've got a great meal idea for you. How about Grilled Ribeye Steaks and Potatoes with Smoky Paprika Rub? An intense paprika rub takes tender ribeye steaks from good to great. To wow the crowd, add a sour cream sauce for a crowning touch. <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1749" target=_blank>View Recipe</a> Did you know you can quickly create your own rub by using ingredients from your garden and spice rack? http://www.iabeef.org/Content/Blogs.aspx?ID=176 Nancy Degner Thu, 20 Aug 2009 12:51:41 GMT You can create your own fresh steak rub by combining minced garlic, ground spices and seasoning blends with chopped herbs, such as thyme, oregano or parsley. For more information on rubs visit <a href="http://www.beefitswhatsfordinner.com" target=_blank>www.beefitswhatsfordinner.com</a>. Did you know that 160°F is the optimal temperature for a safe and savory burger? http://www.iabeef.org/Content/Blogs.aspx?ID=175 Nancy Degner Wed, 12 Aug 2009 11:58:12 GMT While its always grilling season in the Land of Lean Beef, savor the lingering days of summer with a juicy burger or steak on the grill. <a href="http://www.beefitswhatsfordinner.com/safesavoryat160.aspx" target=_blank>Click here</a> for more information and tips from grill master Steven Raichlen. Q. I want to make the most out of the last weeks of grilling season, any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=174 Nancy Degner Wed, 05 Aug 2009 11:55:41 GMT A. The classic beef cheeseburger is the perfect answer for any season!A juicy burger, smothered in a blanket of melted cheese and served with favorite toppings is a quintessential star of summer grilling and as traditional as apple pie! <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1617" target=_blank>View Recipe</a> Q. How is ground beef labeled and what is the best product for making burgers? http://www.iabeef.org/Content/Blogs.aspx?ID=173 Nancy Degner Wed, 29 Jul 2009 10:13:49 GMT A. Ground beef is labeled by percentage of lean to fat – for example, 85% lean/15% fat. The “best” ratio to use for burgers is really a matter of personal taste. Experiment to find the ratio that gives you the burger texture and taste you like best. Q. Summer is the perfect time for a quick and easy grilled burger, any great burger ideas? http://www.iabeef.org/Content/Blogs.aspx?ID=172 Nancy Degner Wed, 22 Jul 2009 13:40:38 GMT A. Your right, summer is a great time for burgers and let’s face it, no one ever judged a backyard barbecue on the quality of the coleslaw! Check out these <a href="http://www.beefitswhatsfordinner.com/summergrilling.aspx" target=_blank>top burger recipes</a> for a summer full of flavor. Q. Grilled Steak and ???... http://www.iabeef.org/Content/Blogs.aspx?ID=171 Nancy Degner Thu, 16 Jul 2009 11:13:46 GMT A. Veggies, of course!  For an easy side-by-side dish, try grilling asparagus, bell pepper wedges or thick sweet onion slices. Just brush lightly with olive oil and turn occasionally until tender. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p> Q: What's the benefit of using a rub? http://www.iabeef.org/Content/Blogs.aspx?ID=170 Nancy Degner Wed, 08 Jul 2009 10:26:06 GMT A: A <a href="http://newsletter.beef.org/1282.60803.azyz" target=_blank>rub</a> can be applied right before cooking and adds an instant hit of complex flavor, unlike marinades that require time to penetrate the meat. Although rubs don't have a tenderizing affect, they help seal in juices. Q: I’m cooking for a big group on the fourth, what's the best way to serve burgers for a crowd? http://www.iabeef.org/Content/Blogs.aspx?ID=169 Nancy Degner Wed, 01 Jul 2009 09:54:27 GMT A: Make <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1433" target=_blank>mini burgers </a>for snacks, appetizers or as a meal for kids. Shape one pound ground beef into 12 ½-inch thick patties and use smaller "buns," such as Hawaiian sweet rolls or small dinner rolls. Q: How can I get the most out of summer meals for my family? http://www.iabeef.org/Content/Blogs.aspx?ID=168 Nancy Degner Thu, 25 Jun 2009 12:30:30 GMT A: Fill up the grill to enjoy sizzling steaks for your first meal, and then use leftover steak slices for salads, sandwiches and pasta dishes. Look to our collection of <a href="http://www.beefitswhatsfordinner.com/grilloncedinetwice.aspx" target=_blank>Grill Once, Dine Twice recipes</a> for inspiration. Q. Any ideas for a great Father’s Day meal that will involve the kids? http://www.iabeef.org/Content/Blogs.aspx?ID=167 Nancy Degner Wed, 17 Jun 2009 10:11:26 GMT A. Forget the necktie. Give dad what he really wants - a hearty T-Bone steak lovingly prepared by the entire family. With mom's supervision, the kids can help. Here’s a great recipe everyone will enjoy, Smoky T-Bones with Chunky BBQ Sauce, view the recipe by clicking on the link below. <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1036" target=_blank>http://www.beefitswhatsfordinner.com/recipe.aspx?id=1036</a> Fun Tip: Cooking together for dad is an enjoyable family activity, keep the Father’s Day fun going with lively dinner banter by using <a href="http://www.beefitswhatsfordinner.com/familymealtimes.aspx" target=_blank>conversation starter cards</a>. Q: I'm getting into a rut with the same old recipes. I need some inspiration, please! http://www.iabeef.org/Content/Blogs.aspx?ID=166 Nancy Degner Wed, 10 Jun 2009 11:13:57 GMT A: Take your cue from nature to add more variety to your cooking. Combine beef with seasonal vegetables in salads and stir-fries. Bonus: Buying produce in season ensures the best quality at the lowest prices. Click on the link below to try a yummy Farmer’s Market Salad which uses all of the seasons best veggies with slices of marinated and broiled top round steak atop a robust brown rice. <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1158" target=_blank>http://www.beefitswhatsfordinner.com/recipe.aspx?id=1158</a> Q: I'd like to grill some beef for a dinner party this weekend. Suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=165 Nancy Degner Wed, 03 Jun 2009 09:25:06 GMT A: Consider beef kabobs, which look impressive and are fun to eat. Cube any tender cut, such as top sirloin, top loin or tenderloin, keeping size as uniform as possible. Add in pieces of fresh bell pepper and onion for flavorful color. Q: I'm a price comparison shopper. If I buy beef in bulk, what's the best way to store it properly? http://www.iabeef.org/Content/Blogs.aspx?ID=164 Nancy Degner Wed, 27 May 2009 11:04:58 GMT A: Buying beef in bulk is a cost-effective way to create many meal options for your family. You can freeze beef in its original transparent wrap up to two weeks. For longer storage, wrap in heavy-duty aluminum foil or place in plastic freezer bags, removing as much air as possible. Before freezing, date packages. Follow the "first in, first out" rule: use the earliest date first. Review our <a href="http://www.beefitswhatsfordinner.com/handlingstorage.aspx" target=_blank>handling and storage guidelines</a> for more detail. Q. My family can't make it to the ballpark as often as I would like, but I would like to recreate the festive mood of the ballpark at home. Any ideas? http://www.iabeef.org/Content/Blogs.aspx?ID=163 Nancy Degner Wed, 20 May 2009 11:51:29 GMT A. Can't make it to the ballpark? Head to the kitchen and root, root, root for the home team with a fun and economical game day creation! Beef & Smoked Mozzarella Stuffed Focaccia with Pesto. Forget the peanuts and Cracker Jacks®! Serve a sophisticated sandwich accented with pesto by layering slices of stir-fried top sirloin steak and plum tomato onto warm and cheesy focaccia bread. <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1728" target=_blank>http://www.beefitswhatsfordinner.com/recipe.aspx?id=1728</a> Q. Since May is Beef Month, what are some ways I can support my local beef producers? http://www.iabeef.org/Content/Blogs.aspx?ID=162 Nancy Degner Wed, 13 May 2009 10:58:02 GMT A. Let your cattle producers know they are appreciated by enjoying a juicy hamburger or a thick steak today. Check out our recipe database for great grilling ideas that can stretch your dollar--like getting two yummy springtime meals out of one purchase as suggested below. Did You Know? Leftover grilled steak makes great picnic sandwiches. Carve into thin slices and serve with condiments on crusty rolls. Q: I love to entertain and beef is always a crowd pleaser. During May Beef Month, what are some good tips for buying enough for a crowd? http://www.iabeef.org/Content/Blogs.aspx?ID=161 Nancy Degner Wed, 06 May 2009 12:02:20 GMT A: Look for value in the cost per serving, not the price per pound. The amount of beef you need will vary by cut. Download our <a href="http://newsletter.beef.org/1258.60803.azyz" target=_blank>"How Much to Buy" </a>guidelines. Q. Like most people in these tough economic times we have been forced to tighten our budget, including reducing the grocery bill. We know that it is necessary, but we don’t want to sacrifice nutrition or taste. Do you have any ideas on how we can save money and still enjoy a good beef meal? http://www.iabeef.org/Content/Blogs.aspx?ID=160 Nancy Degner Wed, 29 Apr 2009 09:44:52 GMT A. There are plenty of easy ways to prepare and enjoy an <a href="http://www.beefitswhatsfordinner.com/beefforeverybudget.aspx" target=_blank>affordable beef meal</a> on a tight budget. Beef up your shopping knowledge to keep nutrient-rich beef on your menu not just now, but always. Q. We try to eat a healthy beef meal together at least once a week, but sometimes it is hard to find things to talk about that interest us all, any ideas? http://www.iabeef.org/Content/Blogs.aspx?ID=159 Nancy Degner Wed, 22 Apr 2009 09:50:15 GMT A. Bring the hot topic of the new president to the dinner table! Other mealtime conversation starters and topics that will help you enjoy your meal as a family and engage in some good, old-fashioned togetherness can be found in the new Beef. It's What's For Dinner Community at <a href="http://family-mealtimes.org/" target=_blank>family-mealtimes.org.</a> Q. You talked about cooking beef on the stove last week, but the only time I use my skillet is for breakfast. Can you give me some more skillet tips and a recipe idea that incorporate beef for breakfast? http://www.iabeef.org/Content/Blogs.aspx?ID=158 Nancy Degner Wed, 15 Apr 2009 10:21:43 GMT A. Rise, shine and grab the skillet with confidence when you apply our three easy steps for cooking beef on the stove-top. Check out the Skillet Cooking section on BeefItsWhatsForDinner.com. <a href="http://www.beefitswhatsfordinner.com/skilletcooking.aspx" target=_blank>http://www.beefitswhatsfordinner.com/skilletcooking.aspx</a> and <a href="http://www.beefitswhatsfordinner.com/recipe.aspx?id=1436" target=_blank>http://www.beefitswhatsfordinner.com/recipe.aspx?id=1436</a> for great recipe ideas. Q: Do you have any tips for cooking beef on the stove-top? http://www.iabeef.org/Content/Blogs.aspx?ID=157 Nancy Degner Wed, 08 Apr 2009 12:49:24 GMT A: A nonstick skillet is ideal! <a href="http://www.beefitswhatsfordinner.com/skilletcooking.aspx" target=_blank>Pan-broiling </a>refers to the technique of heating the skillet about 5 minutes over medium heat, then placing the beef in the hot skillet. Make sure you don't overcrowd the meat and don't add oil or water and do not cover. Q: I've never used a rub on the steaks I cook at home. What's the benefit? http://www.iabeef.org/Content/Blogs.aspx?ID=156 Nancy Degner Wed, 01 Apr 2009 09:34:00 GMT A: A <a href="http://www.beefitswhatsfordinner.com/marinadesrubs.aspx" target=_blank>dry rub</a> is a blend of herbs, spices and seasonings, rubbed onto the surface of meat just before cooking. Although a rub doesn't tenderize, it adds a depth of flavor that compliments the beef. Q: What's the secret to ensuring my burgers turn out juicy and flavorful every time? http://www.iabeef.org/Content/Blogs.aspx?ID=155 Nancy Degner Wed, 25 Mar 2009 10:31:00 GMT A: Use a medium heat setting and turn patties occasionally with a spatula – but don't be tempted to press down as this removes the flavorful juices. Did You Know? When it comes to ensuring doneness, seeing is not believing. An instant-read thermometer is the only reliable way to ensure your burger is <a href="http://newsletter.beef.org/1194.60803.azyz" target=_blank>cooked to a safe and savory 160°F</a> Q: How can I incorporate protein into my lunch to keep me energized for the rest of the day? http://www.iabeef.org/Content/Blogs.aspx?ID=154 Nancy Degner Thu, 19 Mar 2009 10:38:23 GMT A: Beef is the perfect solution! Use "planned-overs" from grilled steak, savory pot roast or baked meatloaf. Top salads with steak slices, shred pot roast for hearty sandwiches or add chunks of meatloaf to pasta dishes for easy and powerful lunch ideas. Q. Any suggestions for a St. Patrick’s Day dinner? http://www.iabeef.org/Content/Blogs.aspx?ID=153 Nancy Degner Wed, 11 Mar 2009 10:57:40 GMT A. St. Patrick’s Day means corned beef around the world. Try a <a href="/Content/RecipeDisplay.aspx?ID=76" target=_blank>Reuben sandwich</a> for lunch or delicious <a href="/Content/RecipeDisplay.aspx?ID=83" target=_blank>corned beef and cabbage</a>  for dinner. Don’t forget the green beer to top it off! Q: What is the safest way to thaw packages of frozen beef? http://www.iabeef.org/Content/Blogs.aspx?ID=152 Nancy Degner Tue, 03 Mar 2009 11:26:23 GMT A: Although the kitchen counter is a great place to ripen your garden tomatoes, it's not the ideal location to thaw beef. Place frozen packages on a tray to catch juices and place in the refrigerator a day before cooking. Have you ever wished that dinner would magically appear on the table after a rough workday? http://www.iabeef.org/Content/Blogs.aspx?ID=151 Nancy Degner Wed, 25 Feb 2009 07:49:26 GMT If you answered “yes” you are not alone. We can’t work magic, but we do have the next best thing! Click here <a href="http://www.beefitswhatsfordinner.com/search.aspx?q=quick">http://www.beefitswhatsfordinner.com/search.aspx?q=quick</a> to find a great selection of "quick fix" meal recipes that will satisfy your hungry crew in a hurry. Can lean protein meals increase my exercise results? http://www.iabeef.org/Content/Blogs.aspx?ID=150 Nancy Degner Wed, 18 Feb 2009 08:47:15 GMT Athletes have long known the importance of maintaining a nutrient-rich diet that's high in protein and low in fat. You can easily balance your diet with high-quality protein foods that will contribute to healthy muscle development and a well-rounded lifestyle. There are 29 cuts of beef that meet government guidelines for lean, with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per serving and per 100 grams. Visit <a href="http://www.beefitswhatsfordinner.com/leanbeef.aspx" target=_blank>http://www.beefitswhatsfordinner.com/leanbeef.aspx</a> for a full list of lean beef cuts and recipe suggestions. Q. What’s the most economical way to purchase meat for stews? http://www.iabeef.org/Content/Blogs.aspx?ID=149 Nancy Degner Wed, 11 Feb 2009 10:47:49 GMT A. Instead of buying packaged beef for stew, save money by purchasing roasts from the chuck or round and cutting into the appropriate cube size for beef stew recipes. Check out our recipe database for great stew recipes and more! Q. Do you need to brown beef before stewing? http://www.iabeef.org/Content/Blogs.aspx?ID=148 Nancy Degner Wed, 04 Feb 2009 09:25:14 GMT A. Although it's an optional step, browning the beef prior to simmering adds extra flavor and rich color to the stew. If you don't have time to brown the beef beforehand, use ingredients such as broth and wine in place of water to intensify the flavor. Q: You'll be pleased to hear my kids love steak! But I can't get them to touch the veggies on their plate – any thoughts? http://www.iabeef.org/Content/Blogs.aspx?ID=147 Nancy Degner Wed, 28 Jan 2009 10:18:13 GMT A: Fortunately your kids are receiving nine essential nutrients in each serving of beef, but you can get creative to blend in essential nutrients from all food groups. Stir-fry, kabobs and wraps are easy ways to pair produce with a favorite food - like beef - and entice them to eat more fruits and vegetables. Kids will love the taste and you'll be pleased that they're meeting the My Pyramid dietary guidelines. For more information about nutritional guidelines, click here:  <a href="http://www.beefitswhatsfordinner.com/nutritionalguidelines.aspx" target=_blank>http://www.beefitswhatsfordinner.com/nutritionalguidelines.aspx</a>  Q: I'm confused by all the types of ground beef. Any tips on decoding the numbers? http://www.iabeef.org/Content/Blogs.aspx?ID=146 Nancy Degner Wed, 21 Jan 2009 10:28:13 GMT A: Ground beef packages are labeled according to USDA standards and by supermarket preferences. Percentage numbers on the label indicate percent lean to percent fat. For example, 95% / 5% translates to 95% lean / 5% fat. Q: I'm planning on serving beef stew for a casual dinner party. How much beef should I buy to serve 10 people? http://www.iabeef.org/Content/Blogs.aspx?ID=145 Nancy Degner Wed, 14 Jan 2009 10:55:40 GMT  A: Stew is the ideal comfort food for cold weather entertaining. Each pound of packaged beef for stew yields 2-1/2 to 3 cooked servings. For 10 people, 5 pounds of beef should provide an ample bowl of stew per person. Q: One of my New Year’s resolutions is to watch my waistline. What should I look for when choosing ground beef at the grocery store? http://www.iabeef.org/Content/Blogs.aspx?ID=144 Nancy Degner Wed, 07 Jan 2009 08:41:59 GMT A: <a href="http://newsletter.beef.org/1110.60803.azyz" target=_blank>95% lean ground beef</a> is one of the 29 lean cuts of beef, providing low percentages of your daily calories, saturated fat and total fat. Ground beef labels indicate the percentage of lean to fat ratios on each package, making it easy for you to prepare your favorite recipes that call for ground beef. Q: What do I need to do to try to recreate deli roast beef at home? http://www.iabeef.org/Content/Blogs.aspx?ID=143 Nancy Degner Tue, 30 Dec 2008 10:58:49 GMT A: A perfectly cooked roast carved into thin slices makes an excellent sandwich. Keep these roasting tips in mind for the best results: 1) Apply desired seasoning rub to the outside surface of the beef. 2) Cook to medium rare or medium doneness depending on the cut, and don't overcook. 3) Make sure to let the roast stand after cooking. Click on the link below for more information.  <a href="http://www.beefitswhatsfordinner.com">http://www.beefitswhatsfordinner.com</a> Q: We’ll have a house-full for a New Year’s celebration. Any suggestions for some quick and easy appetizers to tempt our guests? http://www.iabeef.org/Content/Blogs.aspx?ID=142 Nancy Degner Wed, 24 Dec 2008 10:40:24 GMT From Meatballs to dips, you’ll find many delicious appetizer recipes right here on our web site. Click below to find our recipe data base. Once there, select appetizers at the top and a complete listing will appear. <a href=" http://www.iabeef.org/Content/recipes.aspx" target=_blank>http://www.iabeef.org/Content/recipes.aspx</a> How do I cook a Prime Rib Roast? http://www.iabeef.org/Content/Blogs.aspx?ID=141 Nancy Degner Wed, 17 Dec 2008 17:24:03 GMT The following basic recipe is for a 4 pound beef rib eye roast, also known as a prime rib roast: · Combine 2 cloves of garlic, crushed or (use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. dried Rosemary leaves, crushed. Press evenly onto roast. · Place on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add wateror cover. Roast @ 350°F for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast whn meat thermometer regisers 135 degrees F for medium rare, 150 degrees F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving. Q: My Christmas shopping is almost finished but I need suggestions for those last few hard-to-buy-for folks on my list. Any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=140 Nancy Degner Wed, 10 Dec 2008 13:57:56 GMT A: I think we can help! We offer beef certificates, good for the purchase of beef, in $5, $10 and $20 denominations. Your gift recipients can enjoy the delicious gift of beef at restaurants, grocery stores or meat lockers in their area. Click here to download our order form or call the office at 515-296-2305 to order. They have been used in almost all of the 50 states! We also offer meat thermometers, baseball caps, aprons, cutting boards, steak knives and oven mitts, all with the “Beef it’s what’s for dinner” logo. Click here to shop or just call our office! And for that special someone who would love a homemade gift, try this easy recipe for Spicy Cheddar-Beef Dip….it’s delicious, easy to make and fills a small crock, perfect for holiday parties or gift-giving! 3 ounces dried beef, finely snipped 8 ounces sharp Cheddar cheese, grated ½ cup beer ¼ cup mayonnaise 1 teaspoon Worcestershire sauce ¼ teaspoon ground red pepper Combine all ingredients except beef and blend at medium speed in blender or food processor until smooth. Stir in dried beef. Cover and refrigerate. Use as a spread for crackers. Makes about 2 cups. Q: We’re planning a holiday gathering. Any suggestions for some quick and easy appetizers to tempt our guests? http://www.iabeef.org/Content/Blogs.aspx?ID=139 Nancy Degner Wed, 03 Dec 2008 11:37:26 GMT From Meatballs to dips, you’ll find many delicious appetizer recipes right here on our web site. Click here to find our recipe data base. Once there, select appetizers at the top and a complete listing will appear. (Link to: <a href="/Content/recipes.aspx" target=_blank>http://www.iabeef.org/Content/recipes.aspx</a> The Layered Cuban beef dip has been a huge hit wherever I’ve tried it (just ask our staff!) and makes a pretty holiday presentation with the red and green pepper bits. (add link to recipe) Good luck and remember the key to surviving the holidays is to relax and enjoy your guests and all the special moments of the season. What are Beef Wellington and Chateaubriand? http://www.iabeef.org/Content/Blogs.aspx?ID=138 Nancy Degner Tue, 25 Nov 2008 13:28:11 GMT Beef Wellington is named after the Duke of Wellington (1796-1852). He defeated Napoleon both in Spain and at the Battle of Waterloo. The traditional recipe calls for a filet of beef wrapped and baked in a pastry crust. Chateaubriand is a recipe for a large tenderloin steak for two people. It was created during the Napoleonic era by chef Monmireil for the French author and statesman, Francois chateaubriand. Customarily, the steak is broiled and served with a béarnaise sauce. Q. Having a delicious Beef roast this thanksgiving and want to carve like a pro? http://www.iabeef.org/Content/Blogs.aspx?ID=137 Nancy Degner Wed, 19 Nov 2008 13:33:21 GMT Start with a sharp knife. If you don’t own one, please go buy one and you will thank yourself many times over. Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes prior to carving. Uniform slices are the result of holding the knife at the same angle for each cut. The more tender the roast, the thicker the slices can be. For example, a tender rib roast can be carved ½ to ¾ inch thick, whereas round tip roast (less tender) should be no more than ¼ inch thick. Q. What’s the difference between roasting and pot roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=136 Nancy Degner Wed, 12 Nov 2008 11:16:13 GMT A. Roasting is a dry-heat method for cooking lean cuts of beef, meaning no liquid is added to the pan as it cooks. Pot roasting (braising) is a moist-heat cooking method, used for less tender cuts. A small amount of liquid such as broth, water, juice, beer or wine is added to the pan. Click on the links below for more information on roasting and pot-roasting. <a href="/Content/Braising.aspx" target=_blank>http://www.iabeef.org/Content/Braising.aspx</a> <a href="/Content/Roasting.aspx" target=_blank>http://www.iabeef.org/Content/Roasting.aspx</a> Did you Know? http://www.iabeef.org/Content/Blogs.aspx?ID=135 Nancy Degner Wed, 05 Nov 2008 12:53:03 GMT Beef is the number one food source of protein and zinc. <a href="http://www.beefitswhatsfordinner.com/nutrition/default.asp" target=_blank>Click here</a> for more on beef and nutrition. Q: I've heard of braising, but I don't know what it is. Is it like roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=134 Nancy Degner Wed, 29 Oct 2008 13:02:30 GMT A: Braising, also known as pot roasting, is a moist-heat cooking method used for less tender cuts. When braising, a small amount of liquid such as broth, water, juice, beer or wine is added to the pan during cooking. Roasting is a dry-heat cooking method for leaner cuts of beef, meaning no liquid is added to the pan as it cooks. <a href="http://www.beefitswhatsfordinner.com/potroasting.aspx" target=_blank>Click here</a> for more on braising. Spooky Sloppy Joes, perfect for Halloween http://www.iabeef.org/Content/Blogs.aspx?ID=133 Nancy Degner Wed, 22 Oct 2008 09:25:27 GMT Treat your family this Halloween and scare up some devilishly delicious Spooky Sloppy Joes!  Ready in just 30 minutes, these “joes” are so easy to make, it’s scary. Brown lean ground beef with chopped onion and bell peppers, making sure to cook until no pink remains in the beef. Stir in the prepared sauces and seasonings and cook until heated through. That’s it – no tricks to this easy treat! Spoon the ground beef mixture into buns and “costume” with ghoulish garnishes. Edible bat wings and ghosts turn ordinary Sloppy Joes “Spooky.” Simply cut sliced black olives in half and arrange the pieces to resemble a high-flying bat. Create bone-chilling ghosts and goblins with cookie cutters and cheese slices. Serve with fresh veggies and small tomatoes dressed up as jack-o-lanterns (use black olive cut outs to make the eyes and mouth; attach with dabs of cream cheese). Kids and adults alike will love these bewitching beef-wiches! SPOOKY SLOPPY JOES <?xml:namespace prefix = v ns = "urn:schemas-microsoft-com:vml" /><v:stroke joinstyle="miter"></v:stroke><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"></v:f><v:f eqn="sum @0 1 0"></v:f><v:f eqn="sum 0 0 @1"></v:f><v:f eqn="prod @2 1 2"></v:f><v:f eqn="prod @3 21600 pixelWidth"></v:f><v:f eqn="prod @3 21600 pixelHeight"></v:f><v:f eqn="sum @0 0 1"></v:f><v:f eqn="prod @6 1 2"></v:f><v:f eqn="prod @7 21600 pixelWidth"></v:f><v:f eqn="sum @8 21600 0"></v:f><v:f eqn="prod @7 21600 pixelHeight"></v:f><v:f eqn="sum @10 21600 0"></v:f></v:formulas><v:path o:connecttype="rect" gradientshapeok="t" o:extrusionok="f"></v:path><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:lock aspectratio="t" v:ext="edit"></o:lock><v:shape id=Picture_x0020_2 style="MARGIN-TOP: 174.5pt; Z-INDEX: -1; VISIBILITY: visible; MARGIN-LEFT: 454.5pt; WIDTH: 102.75pt; POSITION: absolute; HEIGHT: 129pt" stroked="t" type="#_x0000_t75" strokeweight="1.5pt" alt="3999 Spooky Sloppy Joes" o:spid="_x0000_s1026"><v:imagedata o:title="3999 Spooky Sloppy Joes" src="file:///C:\DOCUME~1\katie\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.jpg"></v:imagedata></v:shape> Total preparation and cooking time: 30 minutes <table style="BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 border=0> <tbody> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> pound ground beef</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> small onion, chopped</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1/2</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> cup chopped orange or red bell pepper</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> can (8 ounces) tomato sauce with basil, garlic and oregano</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1/2</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> cup chili sauce</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> tablespoon Worcestershire sauce</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1/2</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> teaspoon salt</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 1/8</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> teaspoon pepper </td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> 4</td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> hamburger buns, split</td></tr> <tr> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 117pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=156> </td> <td style="BORDER-RIGHT: #ece9d8; PADDING-RIGHT: 2.5pt; BORDER-TOP: #ece9d8; PADDING-LEFT: 2.5pt; PADDING-BOTTOM: 0in; BORDER-LEFT: #ece9d8; WIDTH: 247.5pt; PADDING-TOP: 0in; BORDER-BOTTOM: #ece9d8; BACKGROUND-COLOR: transparent" vAlign=top width=330> Ghoulish Garnishes (See Cook’s Tips, below)</td></tr></tbody></table> 1. Brown ground beef with onion and bell pepper in large nonstick skillet over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings. Stir in tomato sauce, chili sauce, Worcestershire sauce, salt and pepper. Cook an additional 3 minutes or until heated through, stirring occasionally. 2. Spoon equal amounts of beef mixture on bottom half of each roll. Decorate beef mixture or roll tops, as desired (see Cook’s Tips below). Close with top half of each roll. Makes 4 servings. Cook’s Tips: To make olive bats, cut sliced black olives in half. Arrange halves on top of bun to resemble bat wings. To make ghosts, use cookie cutters to cut ghost shapes from cheese slices. Nutrition information per serving, using 95% lean ground beef: 401 calories; 9 g fat (3 g saturated fat; 3 g monounsaturated fat); 76 mg cholesterol; 1427 mg sodium;44 g carbohydrate; 4.4 g fiber; 33 g protein; 9.4 mg niacin; 0.5 mg vitamin B6;2.3 mcg vitamin B12; 5.5 mg iron; 40.7 mcg selenium; 6.7 mg zinc. Recipe and photo courtesy The Beef Checkoff What is London Broil? Is there a trick to carving it? http://www.iabeef.org/Content/Blogs.aspx?ID=132 Nancy Degner Thu, 16 Oct 2008 12:33:00 GMT One challenge I have in giving advice is that London Broil can actually be several different cuts of beef, depending on what part of the country you live in. Most often, a thick top round steak is called a London Broil but it’s sometimes a flank steak. It’s really more of a method of preparation where you marinate the roast (or thick steak), broil it and then slice thinly across the grain. My best answer is to slice it “across the grain.” That means to slice it so that the muscle fibers are very short, rather than long. If you see long, kind of stringy muscle fibers, turn the roast and slice in a different direction. Sometimes it is helpful to slice at a diagonal to get the short fibers. Don’t be afraid to start slicing, and then change direction if you see the long fibers. Thinner slices make it easier to chew and thus more tender. Here’s a recipe for a basic London Broil … <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp" target=_blank>click here and give it a try.</a> Q: I just bought ground beef labeled “80/20 Ground Chuck.” What does that mean? http://www.iabeef.org/Content/Blogs.aspx?ID=131 Nancy Degner Fri, 10 Oct 2008 11:03:35 GMT Ground beef packages are labeled according to USDA standards and by supermarket preferences. The ratio indicates the percent lean to percent fat of the beef – in this case 80% lean, 20% fat. “Chuck” indicates the primal muscle (chuck, sirloin, round) from which the meat was ground. Generally for burgers, the higher the fat content, the juicier the burger. How can I serve warm foods at our Tailgate party without worrying about food safety? http://www.iabeef.org/Content/Blogs.aspx?ID=130 Nancy Degner Wed, 01 Oct 2008 12:57:15 GMT Keep hot foods hot; use newspapers to wrap your crock pot or casserole, or better yet, place your pot or casserole into a cooler to be transported to the game. Be sure your food items are at serving temperature before packing them up. Use separate coolers for hot foods and cold foods. Bring your meat thermometer to be sure grilled burgers, steaks and kabobs reach safe internal temps when cooking (at least 160°F for burgers, 145°- 170°F for steaks and kabobs). Tailgating this fall? Remember these basic food safety tips to ensure that your tailgate party is not only fun but also safe! http://www.iabeef.org/Content/Blogs.aspx?ID=129 Nancy Degner Wed, 24 Sep 2008 14:04:28 GMT · Most important, keep cold foods cold and hot foods hot! · Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. That way you won’t have to unpack and repack the cooler along the way. · Pack lots of ice and/or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled. · Keep the cooler out of the direct sun. · Keep drinks in a separate cooler from foods. The beverage cooler can be opened often while the food cooler stays closed. · Don't let food sit out for more than two hours. On a hot day (90º F or higher), food should not be out for more than one hour. Foods left out of refrigeration or out of a cooler too long should be tossed. · Take perishable foods in the smallest quantity needed and pack only the amount of food you think you'll use. Tip: use 2 pans or dishes for your dips and spreads – one to serve before the game, and another to stay cold in the cooler for afterwards. Q: Is it safe to defrost meat on the counter before cooking? http://www.iabeef.org/Content/Blogs.aspx?ID=128 Nancy Degner Wed, 17 Sep 2008 15:20:02 GMT A: Do not defrost frozen beef at room temperature. To prevent bacterial growth, always defrost beef in the refrigerator, placing the package on a tray to catch any drippings. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>Click here </a>for more information. What’s a quick and healthy after-school snack I can serve my children? http://www.iabeef.org/Content/Blogs.aspx?ID=127 Nancy Degner Thu, 11 Sep 2008 09:48:56 GMT I love making my kids snack-wraps using deli roast beef. Their favorite is the Cajun-style roast beef with white American cheese, lettuce and low-fat Ranch dressing, wrapped in a flavorful spinach tortilla. Packed with protein, I feel confident this gift from Mom will be gobbled up, and doubles as a fresh, wholesome snack or lunch item. I also enjoy making my own version of trail mix and keeping it handy for an after school or road trip snack. My little ones like dried cranberries and Cheerios, so I add these ingredients to the recipe. <a href="/Content/RecipeDisplay.aspx?ID=225 " target=_blank>Click here</a> for the trail mix recipe. Our last few no-no’s for cooking beef: http://www.iabeef.org/Content/Blogs.aspx?ID=126 Nancy Degner Thu, 04 Sep 2008 12:47:44 GMT   <ol type=1> <li>Allowing meat to reach room temperature before cooking. For the sake of food safety, cook meat directly from the refrigerator.</li> <li>Marinating too thick of a steak. A marinade penetrates only ¼ inch into the meat.</li> <li>Broiling a cut that is too thin. Steaks less than ¾ inch should be pan-broiled.</li> <li>Salting meat. This takes away discretionary use of salt by the person consuming the meat.</li> <li>Carving with the grain. Roasts and steaks should be sliced across the grain so that the muscle fibers are in short pieces. Long stringy pieces mean it was carved incorrectly.</li></ol> Let’s talk a bit about common mistakes when cooking beef. I’ll share the 10 most common mistakes over the next few weeks, and give you tips on how to avoid them! Here are the first two: http://www.iabeef.org/Content/Blogs.aspx?ID=125 Nancy Degner Mon, 25 Aug 2008 10:40:11 GMT <ol> <li>Cooking at too high a temperature. Research shows that the higher the cooking temperature, the great shrinkage and cooking loss. High temperatures tend to toughen meat protein. Too high a temperature when broiling can also cause excessive spattering and smoking; increase the distance between the meat and the heat source to correct this problem.</li> <li>Overcooking. Overcooking produces great shrinkage (less meat per serving) and decreases tenderness and juiciness. When using moist heat cooking, simmer the meat, don’t boil it. Simmering, which occurs at about 185°F to 208°F, can be described as bubbles of cooking liquid that do not break through the surface. Boiling makes the meat stringy, difficult to slice and unappealing in appearance. When roasting meat use a low oven temperature (conventional gas or electric oven at 325° to 350°F depending on the size of the roast.</li></ol> Here are some more tips for delicious kabobs: http://www.iabeef.org/Content/Blogs.aspx?ID=124 Nancy Degner Wed, 13 Aug 2008 13:49:37 GMT When building your kabob, fill the skewer with uniform pieces. Be sure to leave a little space between each piece, so that all the ingredients are evenly cooked. If using bamboo skewers, soak them in water for at least 20 minutes before grilling to minimize scorching. Kabobs that include tender fruits or vegetables will cook more quickly than the beef cubes, so they will need to be placed on their own skewer. For potatoes or carrots, pre-cook them before skewering for two to three minutes in the microwave. To make kabob cubes, cut the steak into 1 to 1½-inch pieces. For ribbon kabobs, cut the beef against the grain in ¼-inch thick slices and thread them onto the skewers. To make turning your kabobs easier, try to find skewers with a flat blade which will keep the food from just spinning on the skewer. Or use two skewers per kabob. I have also seen round kabob skewers that stay in place while you are grilling and then fit perfectly on a plate. Let’s talk about one of my favorite summer treats – kabobs! http://www.iabeef.org/Content/Blogs.aspx?ID=123 Nancy Degner Wed, 06 Aug 2008 13:28:55 GMT Beef cubes, skewered and grilled, can be the perfect dinner without too much fuss or provide an elegant appetizer for any party. Beef kabobs can easily be assembled ahead of time, grilled to perfection in minutes and there is little clean up after the meal. The options are endless, and with a few suggestions and tips, kabobs will quickly become one of your grilling favorites. There are so many ingredients that compliment beef kabobs. I love using typical kabob vegetables like mushrooms, tomatoes, squash, potatoes and bell peppers. Fresh corn on the cob, cut into 1-inch pieces, also works great on the grill. Be creative with fun fruits such as jicama, oranges, apples, plums and limes. Use ingredients that are in season and flavors you enjoy. I’ll give more tips in next week’s blog. <a href="/Content/RecipeDisplay.aspx?ID=109" target=_blank>Here’s a link</a> to a fun and easy kabob appetizer I know you will enjoy. Q: Got any tips for grilling great burgers? http://www.iabeef.org/Content/Blogs.aspx?ID=122 Nancy Degner Thu, 31 Jul 2008 10:49:17 GMT A: For best results, always turn burgers with a spatula, without pressing down. Cook burgers to 160°F, verifying the internal temperature with a meat thermometer inserted horizontally from the side. <a href="http://www.beefitswhatsfordinner.com/FoodSafety/Thermometer.asp" target=_blank>Click here </a>for more information about meat thermometers. Now that garden veggies are at their peak , I’m wondering..… what’s the best steak for a steak salad? http://www.iabeef.org/Content/Blogs.aspx?ID=121 Nancy Degner Wed, 23 Jul 2008 10:35:46 GMT A good all-purpose steak is sirloin. Cook it to medium (160 F) or less in doneness and slice into thin strips. You can put hot steak strips on it … or cold. Plan ahead and grill some extra steak for a salad for the next meal. <a href="/Content/recipes.aspx " target=_blank>Click here </a>for easy and delicious recipes such as Steak and Spinach Salad, Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing and others. The link will take you to our main recipe database. Select “Salads” in the drop down menu box. Charcoal vs. Gas Grills http://www.iabeef.org/Content/Blogs.aspx?ID=120 Nancy Degner Wed, 16 Jul 2008 10:35:36 GMT If a recipe calls for grilling and specifies a charcoal grill, can I still use my gas grill? Absolutely! You should know your grill and its personality. Does it heat quickly, does it have hot spots, and how long does it take to heat? Read your owner’s manual, know your grill and you will be fine. Do keep in mind that you may have a different flavor profile cooking with charcoal vs gas. <a href="/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf" target=_blank>Click here</a> for a link to suggested cooking times for both gas and charcoal grills. <a href="/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf">http://www.iabeef.org/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf</a> Speaking of steak … we often get calls about the name of cuts of beef. http://www.iabeef.org/Content/Blogs.aspx?ID=119 Nancy Degner Mon, 14 Jul 2008 13:23:55 GMT What’s the difference between a Kansas City Steak and a New York Strip Steak? Actually, they both refer to the same steak which is officially named a Beef Top Loin Steak. The Kansas City or New York Strip name is actually a “fanciful” name that has been used over the years to market a particular cut. The “official” name was created as part of the Uniform Retail Meat Identity Standards (URMIS) which gives each cut of meat (beef, pork, lamb and veal) a uniform name so that you can identify the cut no matter where you are in the United States. Some states have laws requiring the use of the URMIS name while others do not. The URMIS name requires that the species be listed first (Beef), then the wholesale or primal cut (Top Loin) and finally the smaller retail cut (what you find in the meat counter). If you’d like to see a chart that shows the primal and retail cuts, go to <a href="/Content/RetailCuts.aspx " target=_blank>http://www.iabeef.org/Content/RetailCuts.aspx </a> or you can contact us and we’ll send you a copy to hang on your frig! What are the best steaks for grilling? http://www.iabeef.org/Content/Blogs.aspx?ID=118 Nancy Degner Wed, 09 Jul 2008 13:01:02 GMT My favorite all-purpose steak is sirloin. It’s tender enough to grill (although it’s a little chewier than a rib eye or a strip steak) and I really like its beefy flavor. If I want to cut it up into cubes for kabobs, it works well, and leftover grilled sirloin makes a great steak salad. It’s probably best cooked to medium or less in doneness. I like to divide steaks into two categories – Premium Steaks (think of them as Steakhouse steaks) and Everyday Steaks (these are lower priced and often need to be marinated). The Premium Steaks include the rib eyes, strip steaks and tenderloins. But at our house, we can have steak any night by choosing one of the Everyday Steaks like chuck shoulder, flat iron, and shoulder petite tender. If you’d like to know more about choosing steaks, <a href="/Content/cts.aspx" target=_blank>click here </a>to access The Complete Take on Steak… A Guide to Great Beef Steaks. Q: Everyone in my family wants their steak cooked to a different doneness. Help! http://www.iabeef.org/Content/Blogs.aspx?ID=117 Nancy Degner Mon, 30 Jun 2008 12:00:48 GMT A: The best way to determine doneness is by using an instant read thermometer inserted horizontally from the side so that it penetrates the thickest part of the steak, not touching bone or fat. Medium rare is 145°F and medium is 160°F. Q: I was just at a neighborhood barbecue and realized we need a reminder on safe food handling. What's the right approach? http://www.iabeef.org/Content/Blogs.aspx?ID=116 Nancy Degner Thu, 26 Jun 2008 11:03:05 GMT A: It's pretty basic. Keep raw meat refrigerated until ready to cook. Wash hands, equipment and surfaces with hot soapy water after contact with raw meat. Never place cooked meat on platters that held raw meat and always use clean serving utensils to handle the cooked meat. Serve cooked food promptly and refrigerate immediately after serving – at least within two hours after cooking. Q: What is the secret to stir-frying beef? http://www.iabeef.org/Content/Blogs.aspx?ID=115 Nancy Degner Mon, 23 Jun 2008 13:17:06 GMT A: Cook beef strips in smaller batches as overcrowding prevents the beef from browning. Stir-frying means to continuously turn with a scooping motion. Work fast and keep the meat moving! <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_00490_00.asp" target=_blank>Click here </a>for a delicious stir fry recipe. Q: Beef kabobs are so easy to make. How do I ensure that the beef cooks evenly? http://www.iabeef.org/Content/Blogs.aspx?ID=114 Nancy Degner Thu, 19 Jun 2008 13:56:16 GMT A: When threading beef and vegetable pieces onto a skewer, leave a small space between pieces. Too tight or too open spacing can result in uneven cooking. Using two skewers can help stabilizeyour kabob. Remember to soak bamboo skewers for at least 20 minutes prior to threading with your beef and veggie cubes.  <a href="/Content/RecipeDisplay.aspx?ID=119" target=_blank>Click here</a> for a delicious kabob recipe. Is it okay to blacken my steak? I love that crunchy charred taste. http://www.iabeef.org/Content/Blogs.aspx?ID=113 Nancy Degner Tue, 17 Jun 2008 14:41:27 GMT Charring or overcooking meat is not recommended. Grill beef over medium setting on a gas grill or over medium coals (coals will be ash-covered). Never grill while coals are still flaming. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/grilling.asp" target=_blank>Click here </a>for more on grilling. Q: What’s an economical and tasty steak to serve for Father’s Day? http://www.iabeef.org/Content/Blogs.aspx?ID=112 Nancy Degner Mon, 09 Jun 2008 13:12:39 GMT A: The Flat Iron is considered the second most tender steak after the tenderloin. It’s versatile, flavorful and, because it’s from the chuck, economical. <a href="/Content/RetailCuts.aspx" target=_blank>Click here more information about beef cuts</a>. Q: My meat thermometer is very old. How do I tell if it is still accurate? http://www.iabeef.org/Content/Blogs.aspx?ID=111 Nancy Degner Fri, 06 Jun 2008 12:58:31 GMT Test it by either placing it in a cup of crushed ice & water (it should register close to 32°F), or hold it in a small pan of boiling water (it should register 212°F at sea level).   Be sure to cook hamburgers to 160 degrees F.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/times.asp" target=_blank>Click here</a> for more tips on using meat thermometers. I would like to use a rub for a Father's Day meal. Any tips for using rubs? http://www.iabeef.org/Content/Blogs.aspx?ID=110 Nancy Degner Tue, 03 Jun 2008 10:05:42 GMT A: A rub is a mixture of seasonings pressed onto the surface of meat before cooking. Rubs are commonly used on roasts, steaks and ground beef patties. Rubs can be applied just before cooking, or, for more pronounced flavor, apply rub and refrigerate for several hours. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here to learn more.</a> Q: What is a tenderizing marinade? http://www.iabeef.org/Content/Blogs.aspx?ID=109 Nancy Degner Wed, 28 May 2008 10:22:05 GMT A: A tenderizing marinade contains an acid (citrus juice, wine, vinegar) or a natural tenderizing enzyme (found in papaya, kiwi, pineapple, ginger) that helps tenderize the muscle fibers of less tender beef cuts, such as top round and flank steaks.   Tip: before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.  <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_00842_00.asp " target=_blank>Click here</a> for a tasty marinated steak recipe, Chipotle Marinated Flank Steak. Q: Can I marinate beef overnight? http://www.iabeef.org/Content/Blogs.aspx?ID=108 Nancy Degner Wed, 21 May 2008 12:52:50 GMT A: Less tender cuts should be marinated in a tenderizing marinade at least 6 hours, but no more than 24. However, tender beef cuts like the Flat Iron only need to be marinated 15 minutes to 2 hours for flavor. Over marinating will result in a mushy texture. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here</a> for more on marinades. Best Burger Tips http://www.iabeef.org/Content/Blogs.aspx?ID=107 The beef burger has made its mark as an all-around favorite with many delicious veriations. However you make them, here are some tips to follow: Nancy Degner Wed, 14 May 2008 11:02:44 GMT The beef burger has made its mark as an all-around favorite with many delicious veriations. However you make them, here are some tips to follow: · Form the patties as lightly as possible, with just enough handling to shape the ground beef. Overmixing produces a firm, compact texture. · Poke a hole in the center of your patty! Your burger will cook more evenly. · Defrost frozen ground beef in the refrigerator to prevent bacterial growth. Never defrost at room temperature. · Before (and after!) handling raw meat, fish or poultry, wash your hands with hot, soapy water for at least 20 seconds. Thoroughly clean utensils, counters and any surface that has been used. · Cook burgers to medium (160°F) doneness. Use a meat thermometer to be sure! <a href="/Content/gbw.aspx" target=_blank>Click here</a> for a link to more burger tips and recipes. Q: I left a beef casserole in the microwave oven overnight? What should I do with it? http://www.iabeef.org/Content/Blogs.aspx?ID=106 Nancy Degner Wed, 07 May 2008 13:00:25 GMT A: Throw it out! And no, don’t even give it to your dog. Microorganisms grow rapidly at room temperature. Even if they were killed with thorough cooking, some microorganisms give off toxins that cooking will not destroy. Cooked meat and poultry products should be cooled rapidly and must be refrigerated after cooking. For more food safety tips, <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>click here</a>. Are beef broth, bouillon and consommé the same thing? http://www.iabeef.org/Content/Blogs.aspx?ID=105 Nancy Degner Wed, 30 Apr 2008 14:13:27 GMT Broth is the liquid obtained from meat or poultry that has simmered in water. Brown stock made from lean beef and bone is used in preparing bouillon and is lightly seasoned. Some of the meat is browned before adding it to the water. Consommé is usually made from two or more kinds of meat…veal, chicken or beef. The liquid is strained and highly seasoned. Nutritionally speaking, all three types of soup have approximately the same value, with one cup providing the following nutrients: 10 calories, 2 mg calcium, 0.05 mg riboflavin, 2 gm protein, 1 mg iron and 0.6 mg niacin. These soups do not provide a substantial amount of nutrients to the diet. They have value primarily as stimuli for the appetite and as sources of liquid in the diet; they can be made more nutritious by the addition of meat, vegetables or noodles. <a href="/Content/RecipeDisplay.aspx?ID=41" target=_blank>Click here</a> for a delicious, easy soup to try for dinner tonight! I keep seeing “beef for stew” in the grocery store. Where does it come from? http://www.iabeef.org/Content/Blogs.aspx?ID=104 Nancy Degner Wed, 23 Apr 2008 14:02:55 GMT Beef for stew may be cut from almost any of the less tender wholesale cuts, including chuck, brisket, rib, plate or foreshank. Beef for stew consists of meaty pieces containing varying amounts of fat, which have been cut into 1 to 2-inch cubes. Often, as the beef carcass is cut into retail cuts, small pieces of lean beef may be collected for stew. <a href="/Content/Braising.aspx" target=_blank>Click here</a> for cooking information. Q: How long will beef leftovers keep in the fridge? http://www.iabeef.org/Content/Blogs.aspx?ID=103 Nancy Degner Thu, 17 Apr 2008 12:44:54 GMT A: Covered, beef leftovers will keep three to four days. Remember to refrigerate within two hours after serving. Re-heat gently in the microwave, a slow oven or atop the stove.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/preparation.asp" target=_blank>Click here</a> for more food safety tips. Why does ground beef sometimes release a lot of juice while cooking? http://www.iabeef.org/Content/Blogs.aspx?ID=102 Nancy Degner Fri, 11 Apr 2008 14:35:42 GMT In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals, which are incorporated into the meat, melt when the meat is cooked. The same thing can occur with home freezing. If large packages of ground beef are frozen, freezing will be slow, casing large ice crystals to form in the cell walls. The ice crystals break down the cell walls, releasing the cellular fluid or meat juice. Q: Sometimes when I cook meatloaf the ground beef remains pink even though it should be cooked through. Why does this happen? http://www.iabeef.org/Content/Blogs.aspx?ID=101 Nancy Degner Wed, 26 Mar 2008 09:29:02 GMT A: Because of the natural nitrate content of certain ingredients often used in meatloaf such as onions, celery and bell peppers, meatloaf may remain pink even when it's completely cooked. That's why it's important to use a thermometer inserted into the center of the loaf to make sure the proper temperature (160°F) has been reached. <a href="http://newsletter.beef.org/473.1951.azyz " target=_blank>Click here</a> for more on determining doneness. I’d like to cook something different for Easter this year. Can you suggest a roast that would serve at least 10 people? http://www.iabeef.org/Content/Blogs.aspx?ID=100 Nancy Degner Wed, 19 Mar 2008 13:19:26 GMT Why not try a Prime Rib? Your friends and family will be glad you did!  Your meat manager can help you find the right size roast for your group. <a href="/Content/perfectprimerib.aspx" target=_blank>Click here </a>for all the information you’ll need to cook the perfect roast. Should a meat thermometer be used if meats are cooked in aluminum foil or plastic bags? http://www.iabeef.org/Content/Blogs.aspx?ID=99 Nancy Degner Mon, 17 Mar 2008 12:39:55 GMT No. Foil and bag cookery are moist heat methods and, therefore, meats are cooked until fork tender rather than to a specific internal temperature. <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_21.asp " target=_blank>Click here</a> for recipes that use this cooking method. Any suggestions for a St. Patrick’s Day dinner? http://www.iabeef.org/Content/Blogs.aspx?ID=98 Nancy Degner Wed, 12 Mar 2008 12:31:19 GMT St. Patrick’s Day means corned beef around the world. Try a <a href="/Content/RecipeDisplay.aspx?ID=76" target=_blank>Reuben sandwich</a> for lunch or delicious corned beef brisket and cabbage or potatoes for dinner and most of all, don’t forget the green beer.  <a href="/Content/recipes.aspx" target=_blank>Click here</a> for more corned beef recipes (click the box at the top and select "corned beef recipes").  Cook’s Tip: Do not boil corned beef! Cook the beef long and slow, tightly covered. Corned beef brisket needs to gently simmer to create steam, resulting in fork-tender, moist beef. Q: What do I need to do to try to recreate deli roast beef at home? http://www.iabeef.org/Content/Blogs.aspx?ID=97 Nancy Degner Wed, 05 Mar 2008 12:42:49 GMT A: A perfectly cooked roast carved into thin slices makes an excellent sandwich. Keep these roasting tips in mind for the best results: 1) Apply desired seasoning rub to the outside surface of the beef. 2) Cook to medium rare or medium doneness depending on the cut, and don't overcook. 3) Make sure to let the roast stand after cooking. 4) Slice roast an thinly as possible. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/oven.asp" target=_blank>Click here</a> for more information.  Enter our Contest! http://www.iabeef.org/Content/Blogs.aspx?ID=96 Nancy Degner Mon, 11 Feb 2008 13:08:35 GMT Click <a href="/Content/contest.aspx" target=_blank>here</a> to enter the contest!     Need a Valentine’s Day meal suggestion? http://www.iabeef.org/Content/Blogs.aspx?ID=95 Nancy Degner Wed, 06 Feb 2008 11:22:46 GMT You won’t go wrong with Steak De Burgo, a central Iowa regional specialty. It’s a traditional steak dish  (usually beef tenderloin) – topped with butter, Italian herbs and garlic.  <a href="/Content/Deburgo.aspx" target=_blank>Click here</a> for a link to three different versions, all delicious! The recipes work well with either the traditional beef tenderloin cut or ask your meat market for the flat iron steak (aka the top blade steak), an economical cut and one of the new value cuts developed through beef industry research.  <a href="/Docs/Beef%20Value%20Cuts.pdf" target=_blank>Click here</a> for information about the value cuts.  Bon appetit! The Big Game is Sunday, February 3rd this year…. http://www.iabeef.org/Content/Blogs.aspx?ID=94 Nancy Degner Wed, 30 Jan 2008 12:07:37 GMT Is the crowd coming to your house for the big game this year? <a href="/Content/RecipeDisplay.aspx?ID=30 " target=_blank>Touchdown beef chili </a>is sure to be a hit with the fans. Or try light and lean <a href="/Content/RecipeDisplay.aspx?ID=219 " target=_blank>“Souper” Bowl Super Lean Chili</a>. Remember to have lots of yummy chili condiments on hand -- corn chips, chopped green onions, oyster or saltine crackers, grated cheeses, chopped veggies, sour cream – use your imagination! <a href="/Content/chilirecipes.aspx" target=_blank>Click here</a> for a link to our chili information section. How long will meat stay fresh in my fridge? http://www.iabeef.org/Content/Blogs.aspx?ID=93 I found a roast that's over 3 months old in the freezer. Nancy Degner Wed, 23 Jan 2008 10:59:49 GMT First, remember to keep your refrigerator setting at 35°F to 40°F and the freezer at 0°F or below. Store steaks and roasts will be safe for 3 to 4 days in the fridge and 6 to 12 months in the freezer. Ground beef can be kept in the fridge for 1 to 2 days, and frozen for 3 to 4 months. Leftover cooked beef and dishes containing beef can be safely refrigerated for 3 to 4 days and safely frozen for 2 to 3 months.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>Click here</a> for food safety tips regarding meat storage. Q: How do I carve a rib roast? http://www.iabeef.org/Content/Blogs.aspx?ID=92 Nancy Degner Wed, 16 Jan 2008 12:17:45 GMT A: Because of the ribs, carving a rib roast is a little different than other roasts.  Our step-by-step instructions will show you how to carve rib and boneless roasts like a pro!   <a href="http://www.beefitswhatsfordinner.com/aboutbeef/carving.asp" target=_blank>Click here</a> for our guide to great carving. Q: How do I check to see if my roast is done? http://www.iabeef.org/Content/Blogs.aspx?ID=91 Nancy Degner Thu, 10 Jan 2008 09:40:13 GMT A: Insert a meat thermometer into the thickest part of a beef roast, avoiding fat or bone. When roast has reached the <a href="http://www.beefitswhatsfordinner.com/aboutbeef/pdf/Beef_RoastingGuide.PDF" target=_blank>recommended internal temperature</a>, remove it from the oven. Let it rest on a carving board and tent with aluminum foil for 15 to 20 minutes – the temperature will continue to rise by about 5 to 10°F. Q: How do I make the perfect stir-fry? http://www.iabeef.org/Content/Blogs.aspx?ID=90 Nancy Degner Wed, 02 Jan 2008 10:12:58 GMT A: Cut beef into thin, uniform strips. For easier slicing, partially freeze beef (about 30 minutes). Stir-fry beef (do not overcrowd), continuously turning with a scooping motion, until outside surface is no longer pink. Do not overcook; use recipe timing as a guideline. <a href="/Content/RecipeDisplay.aspx?ID=170" target=_blank>Click here </a>for an easy and delicious stir-fry recipe. Holiday Food Safety http://www.iabeef.org/Content/Blogs.aspx?ID=89 Q: I’m planning a New Year’s Eve party. How can I be sure the food I serve is safe as well as tasty? Nancy Degner Thu, 27 Dec 2007 10:25:24 GMT A popular way to celebrate holidays or any party occasion is to invite friends and family to an open house or buffet. However, this type of food service where foods are left out for long periods leaves the door open for uninvited guests – bacteria that cause foodborne illness. These tips will help ensure safe holiday gatherings: For the buffet line: Serve buffet offerings from small platters and dishes; replenish as necessary. Make sure serving dishes (chafing dishes, slow cookers etc) for hot foods keep the holding temperature above 140°F. Do not leave food at room temperature longer than 2 hours. Deli-meat trays. Order or prepare several small trays rather than one large one. You can keep the others refrigerated and replace as needed. Cut vegetable “dippers” into small enough pieces to discourage “re-dipping” for the second bite. Do not add fresh food to platters containing food that has been on the table for 2 hours. Storage reminders: Remove food from the buffet line after guests have eaten and refrigerate immediately. Deli-meats sliced to order for trays should be used within 2 to 4 days, proving they have been refrigerated the entire time. Store leftovers in smaller, shallow flat containers rather than deep ones. The goals is to get the food chilled as soon as possible. Thoroughly re-heat leftovers. For more holiday food safety related tips <a href="http://www.cfsan.fda.gov/~dms/fsholida.html" target=_blank>click here</a>. How do I cook a Prime Rib Roast? http://www.iabeef.org/Content/Blogs.aspx?ID=88 Nancy Degner Thu, 20 Dec 2007 13:35:21 GMT The following basic recipe is for a 4 pound beef rib eye roast, also known as a prime rib roast: <ul> <li> <div style="LINE-HEIGHT: normal">Combine 2 cloves of garlic, crushed or (use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. dried Rosemary leaves, crushed. Press evenly onto roast.</div></li> <li> <div style="LINE-HEIGHT: normal">Place on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add wateror cover.</div></li> <li> <div style="LINE-HEIGHT: normal">Roast @ 350°F for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast whn meat thermometer regisers 135 degrees F for medium rare, 150 degrees F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving.</div></li></ul> <a href="/Content/perfectprimerib.aspx" target=_blank>Click here</a> for more Prime Rib information and recipes. Holiday gift suggestions: http://www.iabeef.org/Content/Blogs.aspx?ID=87 Nancy Degner Wed, 12 Dec 2007 14:09:44 GMT Q: My Christmas shopping is almost finished but I need suggestions for those last few hard-to-buy-for folks on my list. Any suggestions? A: I think we can help! We offer beef certificates, good for the purchase of beef, in $5, $10 and $20 denominations. Your gift recipients can enjoy the delicious gift of beef at restaurants, grocery stores or meat lockers in their area. <a href="/Content/orderform.aspx" target=_blank>Click here</a> to download our order form or call the office at 515-296-2305 to order. They have been used in almost all of the 50 states! We also offer meat thermometers, baseball caps, aprons, cutting boards, steak knives and oven mitts, all with the “Beef it’s what’s for dinner” logo. <a href="/Content/giftshop.aspx" target=_blank>Click here</a> to shop or just call our office! And for that special someone who would love a homemade gift, try this easy recipe for Spicy Cheddar-Beef Dip….it’s delicious, easy to make and fills a small crock, perfect for holiday parties or gift-giving! 3 ounces dried beef, finely snipped 8 ounces sharp Cheddar cheese, grated ½ cup beer ¼ cup mayonnaise 1 teaspoon Worcestershire sauce ¼ teaspoon ground red pepper Combine all ingredients except beef and blend at medium speed in blender or food processor until smooth. Stir in dried beef. Cover and refrigerate. Use as a spread for crackers. Makes about 2 cups. Q: We’re planning a holiday gathering. Any suggestions for some quick and easy appetizers to tempt our guests? http://www.iabeef.org/Content/Blogs.aspx?ID=86 Nancy Degner Wed, 05 Dec 2007 12:27:48 GMT From Meatballs to dips, you’ll find many delicious appetizer recipes right here on our web site. <a href="/Content/recipes.aspx" target=_blank>Click here </a>to access our database.  The Layered Cuban beef dip has been a huge hit wherever I’ve tried it (just ask our staff!) and makes a pretty holiday presentation with the red and green pepper bits. (add link to recipe) Good luck and remember the key to surviving the holidays is to relax and enjoy your guests and all the special moments of the season. What’s the difference between roasting and pot roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=85 Nancy Degner Wed, 28 Nov 2007 11:07:03 GMT Roasting is a dry-heat method for cooking lean cuts of beef, meaning no liquid is added to the pan as it cooks. Pot roasting (braising) is a moist-heat cooking method, used for less tender cuts. A small amount of liquid such as broth, water, juice, beer or wine is added to the pan. Click the links for more information on <a href="/Content/Roasting.aspx" target=_blank>roasting</a> and  <a href="/Content/Braising.aspx" target=_blank>pot-roasting</a>. Tips for carving your holiday roasts. http://www.iabeef.org/Content/Blogs.aspx?ID=84 Nancy Degner Tue, 20 Nov 2007 20:29:16 GMT Trying a roast for Thanksgiving or Christmas this year?  Here are tips to make carving a breeze! Start with a sharp knife.  If you don’t own one, please go buy one and you will thank yourself many times over! Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes prior to carving.  Uniform slices are the result of holding the knife at the same angle for each cut.  The more tender the roast, the thicker the slices can be.  For example, a tender rib roast can be carved ½ to ¾ inch thick, whereas round tip roast (less tender) should be no more than ¼ inch thick.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p style="FONT-FAMILY: Verdana"> </o:p> The structure of meat determines how it should be carved.  Most beef cuts should be carved across the grain (grain is the direction that the muscle fibers run).  Cutting across the grain shortens the fibers and makes the meat easier to chew.  Some cuts (e.g., corned beef brisket and flank steaks) should be sliced diagonally (or on the bias) across the grain – hold your knife at an angle.  Some roasts are composed of several different muscles running in different directions.  What to do?  Start carving on one end, and if you see long muscle fibers, turn the roast and carve in a different direction! <o:p style="FONT-FAMILY: Verdana"> </o:p> If you have leftover roast, leave it whole because a solid piece of meat will hold its moisture longer than slices.  The flavor usually tastes better, too! We'll talk about the art of roasting in an upcoming blog.  Happy Holidays! What is London Broil? Is there a trick to carving it? http://www.iabeef.org/Content/Blogs.aspx?ID=83 Nancy Degner Wed, 31 Oct 2007 08:14:35 GMT One challenge I have in giving advice is that London Broil can actually be several different cuts of beef, depending on what part of the country you live in. Most often, a thick top round steak is called a London Broil but it’s sometimes a flank steak. It’s really more of a method of preparation where you marinate the roast (or thick steak), broil it and then slice thinly across the grain. My best answer is to slice it “across the grain.” That means to slice it so that the muscle fibers are very short, rather than long. If you see long, kind of stringy muscle fibers, turn the roast and slice in a different direction. Sometimes it is helpful to slice at a diagonal to get the short fibers. Don’t be afraid to start slicing, and then change direction if you see the long fibers. Thinner slices make it easier to chew and thus more tender. <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp" target=_blank>Click here </a>for a recipe for a basic London Broil.  Can you suggest a good chili recipe, now that fall is here? http://www.iabeef.org/Content/Blogs.aspx?ID=82 Nancy Degner Thu, 25 Oct 2007 10:45:22 GMT Our thoughts do turn to heartier meals with the shorter days and cooler temperatures! A warm bowl of chili is the perfect quick and easy after-work meal or tail-gate treat! Serve with a tossed salad, and rolls or corn bread and you’ll have a nutritious, delicious fall meal. Remember, if you are tail-gating, have your chili at serving temperature before putting your slow cooker into a separate cooler for transporting to the big game.  Check our recipe database for delicious chili recipes like <a href="/Content/RecipeDisplay.aspx?ID=59" target=_blank>Chili Beef Express </a>or a <a href="/Content/RecipeDisplay.aspx?ID=17" target=_blank>slow cooker version</a> that will simmer all day and warm you all night. Treat your family this Halloween and scare up some devilishly delicious Spooky Sloppy Joes! http://www.iabeef.org/Content/Blogs.aspx?ID=81 Nancy Degner Wed, 10 Oct 2007 13:53:43 GMT Ready in just 30 minutes, these “joes” are so easy to make, it’s scary. Brown lean ground beef with chopped onion and bell peppers, making sure to cook until no pink remains in the beef. Stir in the prepared sauces and seasonings and cook until heated through. That’s it – no tricks to this easy treat! Spoon the ground beef mixture into buns and “costume” with ghoulish garnishes. Edible bat wings and ghosts turn ordinary Sloppy Joes “Spooky.” Simply cut sliced black olives in half and arrange the pieces to resemble a high-flying bat. Create bone-chilling ghosts and goblins with cookie cutters and cheese slices. Serve with fresh veggies and small tomatoes dressed up as jack-o-lanterns (use black olive cut outs to make the eyes and mouth; attach with dabs of cream cheese). Kids and adults alike will love these bewitching beef-wiches!   <a href="/Content/RecipeDisplay.aspx?ID=235" target=_blank>Click here</a> for a link to this fun recipe I just bought ground beef labeled “80/20 Ground Chuck.” What does that mean? http://www.iabeef.org/Content/Blogs.aspx?ID=80 Nancy Degner Wed, 03 Oct 2007 10:54:14 GMT Ground beef packages are labeled according to USDA standards and by supermarket preferences. The ratio indicates the percent lean to percent fat of the beef – in this case 80% lean, 20% fat. “Chuck” indicates the primal muscle (chuck, sirloin, round) from which the meat was ground. As a rule of thumb for burgers, the higher the fat content, the juicier the burger. How can I serve warm foods at our Tailgate party without worrying about food safety? http://www.iabeef.org/Content/Blogs.aspx?ID=79 Nancy Degner Wed, 26 Sep 2007 12:26:13 GMT <ul> <li> <div style="LINE-HEIGHT: normal">Keep hot foods hot; use newspapers to wrap your crock pot or casserole, or better yet, place your pot or casserole into a cooler to be transported to the game.</div></li> <li> <div style="LINE-HEIGHT: normal">Be sure your food items are at serving temperature before packing them up.</div></li> <li> <div style="LINE-HEIGHT: normal">Use separate coolers for hot foods and cold foods. </div></li> <li> <div style="LINE-HEIGHT: normal">Bring your meat thermometer to be sure grilled burgers, steaks and kabobs reach safe internal temps when cooking (at least 160°F for burgers, 145°- 170°F for steaks and kabobs).</div></li></ul> It's Tailgating time again! http://www.iabeef.org/Content/Blogs.aspx?ID=78 Nancy Degner Thu, 20 Sep 2007 11:06:59 GMT Tailgating this fall? Remember these basic food safety tips to ensure that your tailgate party is not only fun but also safe! <ul> <li> <div style="LINE-HEIGHT: normal">Most important, keep cold foods cold and hot foods hot! </div></li> <li> <div style="LINE-HEIGHT: normal">Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. That way you won’t have to unpack and repack the cooler along the way.</div></li> <li> <div style="LINE-HEIGHT: normal">Pack lots of ice and/or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled.</div></li> <li> <div style="LINE-HEIGHT: normal">Keep the cooler out of the direct sun.</div></li> <li> <div style="LINE-HEIGHT: normal">Keep drinks in a separate cooler from foods. The beverage cooler can be opened often while the food cooler stays closed.</div></li> <li> <div style="LINE-HEIGHT: normal">Don't let food sit out for more than two hours. On a hot day (90º F or higher), food should not be out for more than one hour. Foods left out of refrigeration or out of a cooler too long should be tossed.</div></li> <li> <div style="LINE-HEIGHT: normal">Take perishable foods in the smallest quantity needed and pack only the amount of food you think you'll use. Tip: use 2 pans or dishes for your dips and spreads – one to serve before the game, and another to stay cold in the cooler for afterwards.</div></li></ul> Q: Is it safe to defrost meat on the counter before cooking? http://www.iabeef.org/Content/Blogs.aspx?ID=77 Nancy Degner Wed, 12 Sep 2007 13:31:48 GMT A: Do not defrost frozen beef at room temperature. To prevent bacterial growth, always defrost beef in the refrigerator, placing the package on a tray to catch any drippings. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>Click here</a> for more information. What’s a quick and healthy after-school snack I can serve my children? http://www.iabeef.org/Content/Blogs.aspx?ID=76 Nancy Degner Wed, 05 Sep 2007 14:20:27 GMT I love making my kids snack-wraps using deli roast beef. Their favorite is the Cajun-style roast beef with white American cheese, lettuce and low-fat Ranch dressing, wrapped in a flavorful spinach tortilla. Packed with protein, I feel confident this gift from Mom will be gobbled up, and doubles as a fresh, wholesome snack or lunch item. I also enjoy making my own version of trail mix and keeping it handy for an after school or road trip snack. My little ones like dried cranberries and Cheerios, so I add these ingredients to the recipe. <a href="/Content/RecipeDisplay.aspx?ID=225" target=_blank>Click here</a> for a trail-mix recipe that includes snipped beef jerky. Our last few no-no’s for cooking beef: http://www.iabeef.org/Content/Blogs.aspx?ID=75 Nancy Degner Wed, 29 Aug 2007 13:53:02 GMT 6.    Allowing meat to reach room temperature before cooking. For the sake of food safety, cook meat directly from the refrigerator. 7.    Marinating too thick of a steak. A marinade penetrates only ¼ inch into the meat. 8.    Broiling a cut that is too thin. Steaks less than ¾ inch should be pan-broiled. 9.    Salting meat. This takes away discretionary use of salt by the person consuming the meat. 10.  Carving with the grain. Roasts and steaks should be sliced across the grain so that the muscle fibers are in short pieces. Long stringy pieces mean it was carved incorrectly. Here are more common mistakes made when cooking beef: http://www.iabeef.org/Content/Blogs.aspx?ID=74 Nancy Degner Wed, 22 Aug 2007 12:12:35 GMT 3.  Not allowing a roast to stand.  Standing (for approximately 15 minutes) allows the roast to finish cooking. The meat will be firmer, retain more of its juices and be easier to carve. 4.  Failure to use a meat thermometer and use it correctly. Insert oven meat thermometer in center of largest muscle, away from fat and bone. Remove 5°F before desired degree of doneness. For an instant read-thermometer, remove roast oven before following the same steps. Do not place an instant-read thermometer in the oven. 5.  Searing meat. Originally it was thought that searing meat at an initial high temperature and then reducing the heat to finish the cooking cycle worked to seal in the juices. The reverse is true. This method actually causes more cooking loss. Let’s talk a bit about common mistakes when cooking beef. http://www.iabeef.org/Content/Blogs.aspx?ID=73 Nancy Degner Wed, 15 Aug 2007 12:35:13 GMT I’ll share the 10 most common mistakes over the next few weeks, and give you tips on how to avoid them!  Here are the first two: Cooking at too high a temperature: Research shows that the higher the cooking temperature, the great shrinkage and cooking loss. High temperatures tend to toughen meat protein. Too high a temperature when broiling can also cause excessive spattering and smoking; increase the distance between the meat and the heat source to correct this problem.  Overcooking: Overcooking produces greater shrinkage (less meat per serving) and decreases tenderness and juiciness.  When using moist heat cooking, simmer the meat, don’t boil it. Simmering, which occurs at about 185°F to 208°F, can be described as bubbles of cooking liquid that do not break through the surface. Boiling makes the meat stringy, difficult to slice and unappealing in appearance.  When roasting meat use a low oven temperature (conventional gas or electric oven at 325° to 350°F depending on the size of the roast. Here are more tips for delicious kabobs: http://www.iabeef.org/Content/Blogs.aspx?ID=72 Nancy Degner Wed, 08 Aug 2007 14:07:10 GMT When building your kabob, fill the skewer with uniform pieces. Be sure to leave a little space between each piece, so that all the ingredients are evenly cooked. If using bamboo skewers, soak them in water for at least 20 minutes before grilling to minimize scorching. Kabobs that include tender fruits or vegetables will cook more quickly than the beef cubes, so they will need to be placed on their own skewer. For potatoes or carrots, pre-cook them before skewering for two to three minutes in the microwave. To make kabob cubes, cut the steak into 1 to 1½-inch pieces. For ribbon kabobs, cut the beef against the grain in ¼-inch thick slices and thread them onto the skewers. To make turning your kabobs easier, try to find skewers with a flat blade which will keep the food from just spinning on the skewer. Or use two skewers per kabob. I have also seen round kabob skewers that stay in place while you are grilling and then fit perfectly on a plate. Let’s talk about one of my favorite summer treats – kabobs! http://www.iabeef.org/Content/Blogs.aspx?ID=71 Nancy Degner Wed, 01 Aug 2007 13:48:15 GMT Beef cubes, skewered and grilled, can be the perfect dinner without too much fuss or provide an elegant appetizer for any party. Beef kabobs can easily be assembled ahead of time, grilled to perfection in minutes and there is little clean up after the meal. The options are endless, and with a few suggestions and tips, kabobs will quickly become one of your grilling favorites. There are so many ingredients that compliment beef kabobs. I love using typical kabob vegetables like mushrooms, tomatoes, squash, potatoes and bell peppers. Fresh corn on the cob, cut into 1-inch pieces, also works great on the grill. Be creative with fun fruits such as jicama, oranges, apples, plums and limes. Use ingredients that are in season and flavors you enjoy. I’ll give more tips in next week’s blog. <a href="/Content/RecipeDisplay.aspx?ID=109" target=_blank>Here’s a link</a> to a fun and easy kabob appetizer I know you will enjoy! Q: What is marbling? http://www.iabeef.org/Content/Blogs.aspx?ID=70 Nancy Degner Wed, 25 Jul 2007 10:52:31 GMT A: Marbling in beef refers to the flecks of fat within the lean. The more marbling a beef cut has, the more flavor and juiciness it will have when cooked. <a href="http://www.beefitswhatsfordinner.com/askexpert/default.asp#qa3" target=_blank>Click here</a> for more information. Did You Know? http://www.iabeef.org/Content/Blogs.aspx?ID=69 Nancy Degner Wed, 18 Jul 2007 13:46:06 GMT Turn steaks and roasts with tongs. A fork pierces the beef allowing loss of flavorful juices. Be sure to turn meat carefully and often to avoid charring.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/grilling.asp" target=_blank>Click here </a>for more grilling tips. Why do the names of beef cuts vary so much? http://www.iabeef.org/Content/Blogs.aspx?ID=68 Nancy Degner Fri, 13 Jul 2007 13:14:24 GMT Beef cuts are known by different names in different regions of the country. It's usually up to retailers to label individual beef cuts for their shoppers. <a href="http://www.beefboard.org/checbeefmadeeasy.aspx" target=_blank>Click here</a> for more information on cuts of beef and how to cook them. We’re wondering who is reading our blog! http://www.iabeef.org/Content/Blogs.aspx?ID=67 Nancy Degner Fri, 06 Jul 2007 09:03:26 GMT To find out, we’re offering a little incentive this week. The first 3 individuals to e-mail us at <a href="mailto:beef@iabeef.org">beef@iabeef.org</a> and mention that you read our blog will receive a $10.00 Beef Gift Certificate, good for the purchase of beef at any restaurant, meat locker or grocery store that accepts checks. Good luck – we’re looking forward to hearing from you. Time for Independence Day! What are the top 5 holidays to grill? http://www.iabeef.org/Content/Blogs.aspx?ID=66 Nancy Degner Fri, 29 Jun 2007 11:58:31 GMT The Fourth of July is #1!  Although many people grill year-round, spring seems to kick off the grilling season.  As a matter of fact, two of the top five grilling holidays happen in May – Mother’s Day and Memorial Day.  According to Freshlook Marketing the top five grilling holidays are: <ol type=1> <li>The Fourth of July</li> <li>Memorial Day</li> <li>Labor Day</li> <li>Father’s Day</li> <li>Mother’s Day</li></ol> <a href="/Content/recipes.aspx" target=_blank>Click here</a> for a link to delicious grilling recipes for your 4th of July celebrations. What is a serving of meat? http://www.iabeef.org/Content/Blogs.aspx?ID=65 Nancy Degner Wed, 27 Jun 2007 13:17:41 GMT Most nutritionists define a serving of meat as 2 to 3 ounces of cooked lean meat. Three ounces is about the size and thickness of a deck of cards or a woman’s palm. Generally, 4 ounces of raw meat will equal about 3 ounces of cooked meat. This depends on the amount of fat and bone in the cut, cooking method and how well-done it is cooked. Is it okay to blacken my steak? I love that crunchy charred taste. http://www.iabeef.org/Content/Blogs.aspx?ID=64 Nancy Degner Tue, 19 Jun 2007 10:19:05 GMT Charring or overcooking meat is not recommended. Grill beef over medium setting on a gas grill or over medium coals (coals will be ash-covered). Never grill while coals are still flaming. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/grilling.asp" target=_blank>Click here </a>for more on grilling. What’s an economical and tasty steak to serve for Father’s Day? http://www.iabeef.org/Content/Blogs.aspx?ID=63 Nancy Degner Wed, 13 Jun 2007 14:00:57 GMT The Flat Iron is considered the second most tender steak after the tenderloin. It’s versatile, flavorful and, because it’s from the chuck, economical. <a href="/Content/RetailCuts.aspx" target=_blank>Click here</a> more information on cuts of Beef. I have a recipe that calls cutting a beef tenderloin against the grain into ½” filets, marinating the filets, grilling them and then slicing the cooked filets against the grain. My question is why should I have to cut and slice against the grain? And won’t that be difficult with the two steps mentioned? http://www.iabeef.org/Content/Blogs.aspx?ID=62 Nancy Degner Thu, 07 Jun 2007 10:16:54 GMT Those instructions do sound confusing! I would picture the piece of tenderloin like a loaf of bread (the grain running horizontally) and then slice it from the top down into your ½” filets. In general, we always recommend slicing/carving across the grain, or the lengthwise muscle fibers. It just makes the meat easier the chew. The directions probably mean placing your knife at a slight angle when cutting the cooked tenderloin into strips. Frankly, tenderloin is SO tender that it will not matter!  Any tips for using rubs? http://www.iabeef.org/Content/Blogs.aspx?ID=61 Nancy Degner Fri, 01 Jun 2007 09:14:50 GMT A rub is a mixture of seasonings pressed onto the surface of meat before cooking.  Rubs are commonly used on roasts, steaks and ground beef patties.  They can be applied just before cooking, or, for more pronounced flavor, apply rub and refrigerate for several hours. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here </a>to learn more. Memorial Day is almost here and I’m just not confident at the grill. Help! http://www.iabeef.org/Content/Blogs.aspx?ID=60 Nancy Degner Fri, 25 May 2007 10:59:37 GMT If you can read, you can grill -- just follow our step-by-step instructions!  <a href="/Content/Grilling.aspx" target=_blank>Click here</a> to link to our grilling instructions and tips, and <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_05.asp" target=_blank>here</a> for a database of delicious grilling recipes. It’s easier to grill than you think, we promise! And don't forget, the easiest and most accurate way to determine doneness is to use a meat thermometer. Q: Should a meat thermometer be used if meats are cooked in aluminum foil or plastic bags? http://www.iabeef.org/Content/Blogs.aspx?ID=59 Nancy Degner Wed, 23 May 2007 12:13:55 GMT No. Foil and bag cookery are moist heat methods and, therefore, meats are cooked until fork tender rather than to a specific internal temperature. <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_21.asp" target=_blank>Click here</a> for recipes that use this cooking method. Q: Can I marinate beef overnight? http://www.iabeef.org/Content/Blogs.aspx?ID=58 Nancy Degner Wed, 16 May 2007 12:35:52 GMT   A:  Less tender cuts should be marinated in a tenderizing marinade at least 6 hours, but no more than 24 hours. However, tender beef cuts like the Flat Iron only need to be marinated 15 minutes to 2 hours for flavor. Over marinating will result in a mushy texture. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here</a> for more on marinades. It's Hamburger Month! http://www.iabeef.org/Content/Blogs.aspx?ID=57 Best Burger Tips Nancy Degner Wed, 09 May 2007 10:44:32 GMT   The beef burger has made its mark as an all-around favorite with many delicious veriations.  However you make them, here are some tips to follow: <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p> </o:p> ·          Form the patties as lightly as possible, with just enough handling to shape the ground beef.  Overmixing produces a firm, compact texture. ·          Poke a hole in the center of your patty!  Your burger will cook more evenly. ·          Defrost frozen ground beef in the refrigerator to prevent bacterial growth.  Never defrost at room temperature. ·          Before (and after!) handling raw meat, fish or poultry, wash your hands with hot, soapy water for at least 20 seconds.  Thoroughly clean utensils, counters and any surface that has been used.  ·          Cook burgers to medium (160°F) doneness.  Use a meat thermometer to be sure! <o:p> </o:p> <a href="/Content/gbw.aspx" target=_blank>Click here</a> for a link to more burger tips and recipes. Q: I left a beef casserole in the microwave oven overnight? What should I do with it? http://www.iabeef.org/Content/Blogs.aspx?ID=56 Nancy Degner Wed, 02 May 2007 11:08:12 GMT Throw it out! And no, don’t even give it to your dog. Microorganisms grow rapidly at room temperature. Even if they were killed with thorough cooking, some microorganisms give off toxins that cooking will not destroy. Cooked meat and poultry products should be cooled rapidly and must be refrigerated after cooking. For more food safety tips, <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>click here</a>. Why does ground beef sometimes release a lot of juice while cooking? http://www.iabeef.org/Content/Blogs.aspx?ID=55 Nancy Degner Wed, 25 Apr 2007 13:14:44 GMT In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals, which are incorporated into the meat, melt when the meat is cooked. The same thing can occur with home freezing. If large packages of ground beef are frozen, freezing will be slow, casing large ice crystals to form in the cell walls. The ice crystals break down the cell walls, releasing the cellular fluid or meat juice. Are beef broth, bouillon and consommé the same thing? http://www.iabeef.org/Content/Blogs.aspx?ID=54 Nancy Degner Wed, 18 Apr 2007 12:11:26 GMT Broth is the liquid obtained from meat or poultry that has simmered in water. Brown stock made from lean beef and bone is used in preparing bouillon and is lightly seasoned. Some of the meat is browned before adding it to the water. Consommé is usually made from two or more kinds of meat…veal, chicken or beef. The liquid is strained and highly seasoned. Nutritionally speaking, all three types of soup have approximately the same value, with one cup providing the following nutrients: 10 calories, 2 mg calcium, 0.05 mg riboflavin, 2 gm protein, 1 mg iron and 0.6 mg niacin. These soups do not provide a substantial amount of nutrients to the diet. They have value primarily as stimuli for the appetite and as sources of liquid in the diet; they can be made more nutritious by the addition of meat, vegetables or noodles. <a href="/Content/RecipeDisplay.aspx?ID=41" target=_blank>Click here</a> for a link to a delicious recipe featuring bouillon granules. I keep seeing “beef for stew” in the grocery store. Where does it come from? http://www.iabeef.org/Content/Blogs.aspx?ID=53 Nancy Degner Wed, 11 Apr 2007 11:15:51 GMT Beef for stew may be cut from almost any of the less tender wholesale cuts, including chuck, brisket, rib, plate or foreshank. Beef for stew consists of meaty pieces containing varying amounts of fat, which have been cut into 1 to 2-inch cubes. Often, as the beef carcass is cut into retail cuts, small pieces of lean beef may be collected for stew. <a href="/Content/Braising.aspx" target=_blank>Click here</a> for cooking information. I would like to cook a roast for Easter but I've never made a roast before. How do I know when it's done? http://www.iabeef.org/Content/Blogs.aspx?ID=52 Nancy Degner Wed, 04 Apr 2007 10:42:45 GMT The best way to determine doneness of roasts as well as steaks and burgers is to use a thermometer. For tender, juicy beef, cook roasts and steaks to medium rare (145°F) or medium (160°F) doneness, and burgers to medium (160°F) doneness. <a href="/Content/perfectprimerib.aspx" target=_blank>Click here</a> for information about cooking any type of roast, along with suggested cooking times and temperatures. What is a Beef Tri-Tip Roast? http://www.iabeef.org/Content/Blogs.aspx?ID=51 Nancy Degner Wed, 28 Mar 2007 12:22:50 GMT A beef tri-tip roast is a boneless cut of beef from the bottom sirloin. It is also called a triangular roast because of its shape. Tri-tip roasts weigh 1-1/2 to 2 pounds and are about two inches thick. The roast can be cooked whole or cut into steaks. The roast can be marinated for flavor, but tenderizing isn’t necessary. Roast it. Grill it. Broil it. You can’t go wrong with this cut.  <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_00234_00.asp" target=_blank>Click here</a> for a recipe featuring this delicious cut. What are beef quality grades? http://www.iabeef.org/Content/Blogs.aspx?ID=50 Nancy Degner Wed, 21 Mar 2007 13:03:26 GMT There are eight quality grades for beef that can be assigned by a USDA grader, but only the top three are generally used by grocery stores and restaurants:  Prime, Choice and Select.  Factors considered by the grader are meat color, firmness, texture, age and marbling.  Marbling is responsible for the flavor and juiciness of the meat.  The more marbling present in the meat, the more flavorful and juicy the product.  Therefore, the Prime grade, which has the most marbling, is followed by Choice and Select.  You will find Choice most often in grocery stores while a few higher end restaurants will serve only Prime Beef. Any suggestions for a St. Patrick’s Day celebration? http://www.iabeef.org/Content/Blogs.aspx?ID=49 Nancy Degner Thu, 08 Mar 2007 14:26:17 GMT St. Patrick’s Day means corned beef around the world. Try a <a href="/Content/RecipeDisplay.aspx?ID=76" target=_blank>Reuben sandwich</a> for lunch or delicious <a href="/Content/recipes.aspx" target=_blank>corned beef brisket </a>and cabbage or potatoes for dinner (click in the box to find our corned beef recipe collection).  Don’t forget the green beer! I'm having a party. How do I know how much beef to buy for the group? http://www.iabeef.org/Content/Blogs.aspx?ID=48 Nancy Degner Mon, 05 Mar 2007 10:28:29 GMT How much to buy depends on the cut of beef you're using and individual appetites.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/pdf/HowMuchToBuyTable.pdf" target=_blank>Click here</a> to download a "How Much To Buy" guide.  And be sure to check our recipe database for scrumptious dishes to serve at your party. Sometimes when I cook meatloaf the ground beef remains pink even though it should be cooked through. Why does this happen? http://www.iabeef.org/Content/Blogs.aspx?ID=45 Nancy Degner Wed, 21 Feb 2007 12:06:17 GMT Because of the natural nitrate content of certain ingredients often used in meatloaf such as onions, celery and bell peppers, meatloaf may remain pink even when it's completely cooked. That's why it's important to use a thermometer inserted into the center of the loaf to make sure the proper temperature (160°F) has been reached. <a href="http://newsletter.beef.org/473.1951.azyz" target=_blank>Click here</a> for more on determining doneness. Who is “the voice” on the beef commercials? http://www.iabeef.org/Content/Blogs.aspx?ID=44 Nancy Degner Thu, 15 Feb 2007 13:04:07 GMT That great voice belongs to actor Sam Elliot. The music that always accompanies him is Rodeo by Aaron Copland. I want to cook a very special meal for my sweetheart this Valentine’s Day….any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=43 Nancy Degner Wed, 07 Feb 2007 12:43:59 GMT You won’t go wrong with Steak De Burgo, a central Iowa regional specialty. It’s a traditional steak dish – usually beef tenderloin – topped with butter, Italian herbs and garlic. <a href="/Content/Deburgo.aspx" target=_blank>Click here</a> for a link to four versions, all delicious! The recipes work well with either the traditional beef tenderloin cut or ask your meat market for the <a href="/Docs/Beef%20Value%20Cuts.pdf" target=_blank>flat iron steak</a> (aka the top blade steak), an economical choice and one of the new value cuts developed through beef industry research. Bon appetit! Does freezing steak affect quality? http://www.iabeef.org/Content/Blogs.aspx?ID=42 Nancy Degner Mon, 29 Jan 2007 13:11:30 GMT Q:  Does short term freezing deteriorate the texture and flavor of quality cuts of steaks and if not, what is the maximum length of time before a change would be noticed? A: Freezing should not affect the flavor and texture of steaks if proper storage methods have been used. Steaks must be wrapped in a moisture-vapor proof packaging (heavy foil, heavy plastic, plastic-lined paper, etc.) to prevent freezer burn (which is the loss of moisture by the surface drying out). The faster meat is frozen, the less cell breakage (as water freezes, it expands, and breaks cell walls – that’s why there is red liquid that comes out of beef that is thawed. It is NOT blood … it is muscle pigment and water). Many steaks and hamburgers are frozen … in a very quick method … and are sold to the foodservice industry. The freezer temperature should be at 0 degrees F. or less. I have not seen any research that shows that frozen steaks are lower quality than fresh. If properly wrapped and stored, solid muscle beef cuts can be stored 6 to 12 months, with ground beef recommended for 3 to 4 months. I have kept beef cuts in my freezer for longer than recommended – it is not a safety issue, and is only a taste issue. How long will beef stay fresh in the fridge? http://www.iabeef.org/Content/Blogs.aspx?ID=41 Nancy Degner Mon, 22 Jan 2007 13:53:56 GMT First, remember to keep your refrigerator setting at 35°F to 40°F and the freezer at 0°F or below. Steaks and roasts will be safe for 3 to 4 days in the fridge and 6 to 12 months in the freezer. Ground beef can be kept in the fridge for 1 to 2 days, and frozen for 3 to 4 months. Leftover cooked beef and dishes containing beef can be safely refrigerated for 3 to 4 days and safely frozen for 2 to 3 months. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>Click here</a> for food safety details regarding meat storage. The Super Bowl is February 4, 2007 http://www.iabeef.org/Content/Blogs.aspx?ID=40 Nancy Degner Mon, 15 Jan 2007 12:13:37 GMT Is the crowd coming to your house for the big game this year? <a href="/Content/RecipeDisplay.aspx?ID=30" target=_blank>Touchdown Beef Chili</a> is sure to be a hit with fans. Or try delicious, light and lean <a href="/Content/RecipeDisplay.aspx?ID=219" target=_blank>“Souper” Bowl Super Lean Chili</a>. Remember to have lots of yummy chili condiments on hand -- corn chips, chopped green onions, oyster or saltine crackers, grated cheeses, chopped veggies, sour cream – use your imagination! <a href="/Content/chilirecipes.aspx" target=_blank>Click here </a>for a link to our chili information section for more chili recipes. You don't have to give up great taste to lose weight! http://www.iabeef.org/Content/Blogs.aspx?ID=39 Nancy Degner Mon, 08 Jan 2007 10:19:39 GMT With the New Year upon us, we are all looking for ways to lighten up our meals.  According to the latest government data, a 3 oz. serving of beef is a good source of 9 essential nutrients.  And there are <a href="http://www.beefitswhatsfordinner.com/nutrition/pdf/LeanCutsWalletGuide.PDF" target=_blank>29 cuts of beef</a> that are considered lean by the USDA.  Beef can help you reach your diet and health goals! <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_39.asp" target=_blank>Click here </a>to find recipes for healthy and delicious beef meals. Another tip: Recent research explains how and why a moderately high protein diet may be beneficial for losing weight.  <a href="http://www.beefitswhatsfordinner.com/nutrition/proteinresearch.asp" target=_blank>Click here</a> for more information. Happy New Year! What’s the difference between roasting and pot roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=38 Nancy Degner Tue, 02 Jan 2007 13:23:36 GMT Roasting is a dry-heat method for cooking lean cuts of beef, meaning no liquid is added to the pan as it cooks. Pot roasting (braising) is a moist-heat cooking method, used for less tender cuts. A small amount of liquid such as broth, water, juice, beer or wine is added to the pan. Click for more information on <a href="/Content/Roasting.aspx" target=_blank>roasting</a> and <a href="/Content/Braising.aspx" target=_blank>pot-roasting</a>. Holiday Food Safety http://www.iabeef.org/Content/Blogs.aspx?ID=37 Keep your holiday gatherings free from "uninvited" guests Nancy Degner Fri, 22 Dec 2006 13:50:56 GMT A popular way to celebrate holidays or any party occasion is to invite friends and family to an open house or buffet. However, this type of food service where foods are left out for long periods leaves the door open for uninvited guests – bacteria that cause foodborne illness. These tips will help ensure safe holiday gatherings: For the buffet line: <ul> <li>Serve buffet offerings from small platters and dishes; replenish as necessary.</li> <li>Make sure serving dishes (chafing dishes, slow cookers etc) for hot foods keep the holding temperature above 140°F.</li> <li>Do not leave food at room temperature longer than 2 hours.</li> <li>Deli-meat trays. Order or prepare several small trays rather than one large one. You can keep the others refrigerated and replace as needed.</li> <li>Cut vegetable “dippers” into small enough pieces to discourage “re-dipping” for the second bite.</li> <li>Do not add fresh food to platters containing food that has been on the table for 2 hours.</li></ul> Storage reminders: <ul> <li>Remove food from the buffet line after guests have eaten and refrigerate immediately.</li> <li>Deli-meats sliced to order for trays should be used within 2 to 4 days, proving they have been refrigerated the entire time.</li> <li>Store leftovers in smaller, shallow flat containers rather than deep ones. The goals is to get the food chilled as soon as possible.</li> <li>Thoroughly re-heat leftovers.</li></ul> For more holiday food safety related tips <a href="http://www.cfsan.fda.gov/~dms/fsholida.html" target=_blank>click here</a>. Q: We’ll have a full house for the holidays. Any suggestions for some quick and easy appetizers to tempt our guests? http://www.iabeef.org/Content/Blogs.aspx?ID=36 Nancy Degner Mon, 18 Dec 2006 14:16:29 GMT A:  From Meatballs to dips, you’ll find many delicious appetizer recipes right here on our web site. <a href="/Content/recipes.aspx" target=_blank>Click here</a> to find our recipe data base. Once there, select appetizers at the top and a complete listing will appear. The <a href="/Content/RecipeDisplay.aspx?ID=103" target=_blank>Layered Cuban beef dip </a>has been a huge hit wherever I’ve tried it (just ask our staff!) and makes a pretty holiday presentation with the red and green pepper bits. Good luck and remember the key to surviving the holidays is to relax and enjoy your guests and all the special moments of the season. Holiday gift suggestions http://www.iabeef.org/Content/Blogs.aspx?ID=35 Nancy Degner Mon, 11 Dec 2006 14:54:00 GMT Q: My Christmas shopping is almost finished but I need suggestions for those last few hard-to-buy-for folks on my list. Any suggestions? A: I think we can help! We offer beef certificates, good for the purchase of beef, in $5, $10 and $20 denominations. Your gift recipients will enjoy the delicious gift of beef at restaurants, grocery stores or meat lockers in their area. <a href="/Content/orderform.aspx" target=_blank>Click here</a> to download our order form or call the office at 515-296-2305 to order. They have been used in almost all of the 50 states! We also offer meat thermometers, baseball caps, aprons, cutting boards, steak knives and oven mitts, all with the “Beef it’s what’s for dinner” logo. <a href="/Content/giftshop.aspx" target=_blank>Click here</a> to shop or just call our office. And for that special someone who would love a homemade gift, try this easy recipe for Spicy Cheddar-Beef Dip….it’s delicious, easy to make and fills a small crock, perfect for holiday parties or gift-giving! <blockquote dir=ltr style="MARGIN-RIGHT: 0px">  3 ounces dried beef, finely snipped  8 ounces sharp Cheddar cheese, grated ½ cup beer ¼ cup mayonnaise  1 teaspoon Worcestershire sauce ¼ teaspoon ground red pepper</blockquote> <table style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none; BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 border=1> <tbody> <tr></tr> <tr></tr> <tr></tr> <tr></tr> <tr style="HEIGHT: 4.55pt"></tr> <tr></tr></tbody></table>Combine all ingredients except beef and blend at medium speed in blender or food processor until smooth. Stir in dried beef. Cover and refrigerate. Use as a spread for crackers. Makes about 2 cups. Christmas is on the way and I’ve always wanted to cook Prime Rib, any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=34 Nancy Degner Mon, 04 Dec 2006 12:20:22 GMT Prime Rib is not a specific cut of beef but is actually a preparation method for a beef rib roast. If you know the standard meat roasting method, you can make “Prime Rib” out of several types of beef rib roasts. “Prime Rib” does not refer to the grade of beef. Rib roasts are usually sold as either small end (cut from near the loin section) or large end (cut from near the chuck section). Small end rib roasts are more tender, contain less fat and are usually priced higher than large end cuts. <h4> <h3>Use this chart to help you decide which roast is best suited to your holiday needs:</h3></h4> <ul> <li>For a classic holiday dinner, choose: beef rib roast, beef rib eye roast or beef tenderloin roast. (Tip: order rib or rib eye roasts from the small end).</li> <li>For the health-conscious party planner, choose: beef round tip roast or beef eye round roast.</li> <li>For small gatherings, choose: small beef tenderloin roast, beef tri-tip roast or beef eye round roast.</li> <li>For the easiest to carve, choose: boneless roasts such as beef rib eye, beef tenderloin, beef tri-tip, beef round tip or beef eye round.</li></ul> <a href="/Content/perfectprimerib.aspx" target=_blank>Click here</a> for more information and roasting times for these roasts. Top Ten Tips for Holiday Roasts http://www.iabeef.org/Content/Blogs.aspx?ID=33 Today, tips 7, 8, 9 & 10 Nancy Degner Mon, 27 Nov 2006 12:13:19 GMT <h3>Let it stand!</h3> <?xml:namespace prefix = o /><o:p></o:p>Roast according to chart.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 15 to 20 minutes.  (Temperature will continue to rise 5°F to 10°F to reach desired doneness and roast will be easier to carve.)  <o:p> </o:p> <h3>Carve Correctly</h3> <o:p></o:p>A sharp carving knife is a must.  For uniform slices, hold the knife at the same angle for each cut.  The more tender the roast, the thicker the slices can be.  Rib, ribeye and tenderloin roasts can be sliced ½ to ¾ inch thick.  Round tip, eye round and tri-tip should be no more than ¼ inch thick. <o:p> </o:p> <h3>Keep it Safe; Practice food safety<o:p> </o:p></h3> <o:p></o:p>Always defrost frozen roasts in the refrigerator, never at room temperature.  Allow 4 to 7 hours per pound to defrost a large roast ;  3 to 5 hours per pound for a small roast.  To avoid cross-contamination and prevent food borne illness, follow these easy steps: <o:p> </o:p> ·          Wash hands well in hot soapy water before and after handling meat and other fresh foods.  Also wash utensils, counters, cutting boards and other surfaces after contact with raw meat. ·          Keep raw meat and meat juices separate from other foods, both in the refrigerator and during preparation. ·          Don’t place cooked foods on the same board, tray or platter than held raw meat.  Keep carving boards separate from other food prep areas and serving platters.  Enjoy……the great flavor of a beef roast with favorite holiday accompaniments!<o:p></o:p> Top Ten Tips for Holiday Roasts http://www.iabeef.org/Content/Blogs.aspx?ID=32 Today, Tips 4, 5 & 6 Nancy Degner Mon, 20 Nov 2006 11:10:22 GMT <h2>Shop Smart</h2> <ul> <li>When shopping, pick up beef just before checking out to ensure that it stays as cold as possible.</li> <li>Select beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef which, in the absence of oxygen, has a darker purplish-red color. When exposed to the air, it will turn bright red.</li> <li>Choose packages that are cold, tightly wrapped and without tears or punctures or excessive liquid.</li> <li>Purchase before the “sell by” date on the package label.</li></ul> <h2>Store Properly</h2> <ul> <li>Refrigerate or freeze beef roasts as soon as possible after purchasing. Roasts wrapped in transparent film can be refrigerated 3 to 4 days (or frozen up to 2 weeks) without rewrapping.</li> <li>For longer freezer storage, repackage in heavy-duty aluminum foil, or place in plastic freezer bags, removing as much air as possible.</li> <li>Refrigerate in meat compartment or coldest part of refrigerator, or freeze at 0°F or colder.</li></ul> <h2>Determining Doneness</h2> <ul> <li>Cooking times given on recipes are only a guide – the best way to determine doneness is with a thermometer.</li> <li>Insert an ovenproof meat thermometer into the center of the thickest part of the roast, not touching bone, fat or the pan. This type of thermometer remains in the roast during the entire cooking process. Or, use an instant-read thermometer to check meat temperature periodically during cooking. It is not oven safe, so it cannot be left in the roast while it is in the oven. Insert an instant-read thermometer toward the end of cooking time for about 15 seconds. Remove thermometer; continue cooking, if necessary.</li> <li>To prevent overcooking, remove roast from oven when the thermometer registers 10°F below desired doneness.</li></ul> Top Ten Tips for Holiday Roasts http://www.iabeef.org/Content/Blogs.aspx?ID=31 Today, Tips 1, 2 & 3 Nancy Degner Wed, 08 Nov 2006 14:38:18 GMT <h2>Which Roast? </h2><o:p></o:p>Ribeye, rib and tenderloin are popular options at holiday time.  However, the leaner cuts, such as round tip, eye round and tri-tip, are also delicious, more economical choices. <o:p> </o:p> <h2>Order in Advance </h2><o:p></o:p>During this busy season, it’s a good idea to order the type and size roast you need in advance from your supermarket or butcher. <o:p> </o:p> <h3><h2>How much to buy?</h2> </h3><o:p></o:p> <h3>These guidelines will  help determine what size roast to purchase:</h3><ul><li>Lean boneless roasts, such as tenderloin, eye round and tri-tip will yield 4 three-ounce servings of cooked, trimmed beef per pound.  (For example, a 3-pound roast will yield 12 three-ounce servings.)<o:p> </o:p> </li><li>Ribeye roasts, which have more trimmable fat, will yield 3 three-ounce servings of cooked, trimmed beef per pound.  (For example, a 3-pound roast will yield 9 three ounce servings.)<o:p> </o:p> </li><li>Bone-in rib roasts will yield 2-1/2 three ounce servings of cooked, trimmed beef per pound.  (For example, a 3-pound roast will yield 7-1/2 three-ounce servings.)<o:p> </o:p> </li><li>Remember to plan about 6 ounces of cooked, trimmed beef for those “holiday servings.”</li></ul> Want to carve like a pro? http://www.iabeef.org/Content/Blogs.aspx?ID=30 Tips for carving your holiday roasts. Nancy Degner Wed, 01 Nov 2006 10:11:43 GMT Start with a sharp knife.  If you don’t own one, please go buy one and you will thank yourself many times over! Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes prior to carving.  Uniform slices are the result of holding the knife at the same angle for each cut.  The more tender the roast, the thicker the slices can be.  For example, a tender rib roast can be carved ½ to ¾ inch thick, whereas round tip roast (less tender) should be no more than ¼ inch thick.  <o:p style="font-family: Verdana;"> </o:p> The structure of meat determines how it should be carved.  Most beef cuts should be carved across the grain (grain is the direction that the muscle fibers run).  Cutting across the grain shortens the fibers and makes the meat easier to chew.  Some cuts (e.g., corned beef brisket and flank steaks) should be sliced diagonally (or on the bias) across the grain – hold your knife at an angle.  Some roasts are composed of several different muscles running in different directions.  What to do?  Start carving on one end, and if you see long muscle fibers, turn the roast and carve in a different direction! <o:p style="font-family: Verdana;"> </o:p> If you have leftover roast, leave it whole because a solid piece of meat will hold its moisture longer than slices.  The flavor usually tastes better, too! <div style="text-align: center;"><img style="width: 144px; height: 319px;" src="/CMAdmin/ImagesWeb/Carving%20color%20graphic%20small.JPG"> <div style="text-align: left;"><a target="_blank" href="http://www.iabeef.org/Content/perfectprimerib.aspx">Click here</a> for a link to our collection of recipes for prime rib and other beef roasts. </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div></div> What is London Broil? How do I carve it? http://www.iabeef.org/Content/Blogs.aspx?ID=29 Tips for choosing and cooking London Broil. Nancy Degner Wed, 25 Oct 2006 13:46:40 GMT One challenge I have in giving advice is that London Broil can actually be several different cuts of beef, depending on what part of the country you live in.  Most often, a thick top round steak is called a London Broil but it’s sometimes a flank steak.  It’s really more of a method of preparation where you marinate the roast (or thick steak), broil it and then slice thinly across the grain. <o:p></o:p>My best answer is to slice it “across the grain.”  That means to slice it so that the muscle fibers are very short, rather than long.  If you see long, kind of stringy muscle fibers, turn the roast and slice in a different direction.  Sometimes it is helpful to slice at a diagonal to get the short fibers. <o:p></o:p>Don’t be afraid to start slicing, and then change direction if you see the long fibers.  Thinner slices make it easier to chew and thus more tender. <o:p></o:p>Here’s a recipe for a basic London Broil … give it a try. <a target="_blank" href="http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp">http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp</a> Where did chili originate? http://www.iabeef.org/Content/Blogs.aspx?ID=28 While no one knows for sure exactly where chili originated… Nancy Degner Wed, 18 Oct 2006 10:41:45 GMT ... some historians have concluded that the first bowl of chili was made by the group of Spanish colonists who founded San Antonio in the early 18th century. But in 1976, Rufus Valdez, a full-blooded Ute Indian and Utah native, won the World’s Chili Championship using what he claimed to be a 2,000-year-old Ute recipe that had been passed down to the Utes by Pueblo cliff dwellers in Mesa Verde, Ariz. It took the advent of the cattle drive, however, to spread the popularity of chili as an all-American food with the persistence of a fine habanero. By the early 20th century, chili had become a national dish and chili parlors emerged around the country. <h2 align=center>Top Tips for Making the World’s Best Chili  from The International Chili Society </h2> <h3>1. Know Your Chile Peppers: There’s Hot… HOT, HOT… and REALLY HOT! </h3> <ul> <li>The source of chili’s flavor is the chile pepper, and there are more than 150 varieties – including chipotle, poblano, jalapeño, habanero and more. Most grow in the United States, Mexico, Europe and South America. The HOT in chile peppers comes from capsaicin, a naturally occurring chemical that often survives cooking and freezing. </li> <li>Just how hot varies dramatically by degree and by pepper. Remember these tips to stay cool while handling hot chilies: </li> <ul> <li>Drying chilies increases the heat – never substitute dried chilies equally for fresh. You can reduce the heat of fresh chilies by carefully removing the white membrane and the seeds before cooking. </li> <li>Always wear gloves when working with chilies to help prevent the oils from touching your skin. </li></ul></ul> <h3>2. Good Chili Prep Turns up the Flavor, Not Just the Heat </h3> <ul> <li>Store your chili overnight and serve the next day – the more time you give the flavors to marry, the better the taste. </li> <li>Use fresh and dry chilies when cooking – fresh has a clean, citrus vegetable flavor; dried gives a rich, roasted flavor. </li> <li>Grind your own chilies by heating pods in a dry sauté pan to release flavorful oils; grind with an old coffee grinder. </li> <li>Use chipotle in your chili – it not only offers heat, but also adds a great smoky flavor. </li> <li>To add a new level of flavor and “depth” to your chili or tomato sauces, try adding red wine or beer when cooking. </li> <li>Habanero isn’t just for main dishes – its sweet citrus undertone boosts flavor in desserts, fruits and chocolate. </li></ul> <h3>3. When Meat Meets Heat. </h3> <ul> <li>In the old days when home was on the range, you roped and tied the meat you put in your chili. Today, beef and pork remain chili staples – ground, pulled or cubed. But many chili fans also use ground turkey, turkey sausage or chicken for a leaner alternative that tastes great. </li> <li>For vegetarian chili, use lots of tomatoes, garlic and spices for the heartiness that meat provides non-veggie chili. Though hotly disputed among pros, beans remain a popular part of chili’s flavorful punch for many (canned beans are much simpler to use than dried, and taste just as good). </li></ul> <h3>4. For World-Class Chili, Quality Ingredients Make a World of Difference. </h3> <ul> <li>Quality ingredients … tomatoes, onions, green and red chili peppers, even chocolate, are important for award-winning chili. For the best chili, use canned tomatoes – such as Hunt’s tomato paste or Hunt’s diced tomatoes. They’re packed at the peak of freshness, offer a more consistent solids-to-juice ratio and add richness and depth of flavor. Mix canned diced and petite diced tomatoes for a better-looking chili. For variety, try Ro*Tel diced tomatoes and green chilies. </li> <li>To give your chili more body, use Hunt’s tomato purée or paste to help it thicken and reduce cooking time. </li> <li>Increase the flavor of your tomato paste by frying it briefly in a little olive oil before adding it to your recipe. </li></ul> <h3>5. How to BEAT the Heat, When it’s TOO (DARN) HOT! </h3> <ul> <li>Add some canned tomato sauce to cut the heat in your chili to a survivable level while retaining its rich flavor. </li> <li>If you have a five-alarm fire in your mouth, try milk, yogurt or sour cream to beat the heat (it’s what the chili judges use). Avocados, tomatoes or a splash of beer or wine also help. Don't even think about water – it's like gas on a fire! </li> <li>When the fire is out and you can feel your tongue again, dive back in. Whether you’re a part-time chili fan or full-blown chilihead/committed future world champion – the heat is part of this beat. And some really do like it hot! </li></ul> <h3>About the International Chili Society and World's Championship Chili Cookoff </h3> The International Chili Society is a not-for-profit organization that sanctions chili cookoffs around the world to benefit charities and nonprofit organizations. Winners of ICS-sanctioned cookoffs qualify to compete for cash prizes and awards at the World's Championship Chili Cookoff, which has been held annually since 1967. The ICS is the largest food contest festival organization in the world. It currently reaches more than 750,000 attendees a year through 180 plus events annually. Its sole purpose is to promote, develop and improve the preparation and appreciation of true chili and to determine each year the World’s Champion Chili through officially sanctioned and regulated competitive cookoffs. ICS- sanctioned cookoffs promote competition in three categories: Red (traditional red chili), Green (Verde) and Salsa, with a World Champion crowned annually in each category. The society aims to further the camaraderie of chiliheads on behalf of charitable and non-profit organizations in the world. For more information, visit <a href="http://www.chilicookoff.com/" target=_blank>www.chilicookoff.com</a>. World's Best Chili http://www.iabeef.org/Content/Blogs.aspx?ID=27 Who won the recent International Chili Society Contest? Nancy Degner Wed, 11 Oct 2006 10:46:44 GMT J.R. Knudson of Granite Bay, Calif., whose flavorful red chili won the praise (and taste buds) of judges, received the award for the “<a href="/Content/RecipeDisplay.aspx?ID=211" target=_blank>World’s Best Chili</a>” at the 40th annual World’s Championship Chili Cookoff™ sanctioned by the International Chili Society (ICS) and presented by ConAgra Foods. Held Oct. 6-8, the event drew more than 400 award-winning chefs to <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:City><st1:place>Omaha</st1:place></st1:City> to compete for the title of “World’s Best Chili” in three categories: Red, Green (“Verde”) and Salsa. For most dedicated “chiliheads,” the purest form of chili is traditional red, also known as “<st1:State><st1:place>Texas</st1:place></st1:State> red.” Competition cooks spent countless hours adjusting and agonizing over seasonings and ingredients in their quest for the winning formula – that perfect blend of meat, spices and sauce that would grab the judges’ attention and not let go. Most red chili recipes included finely chopped meat, diced vegetables, tomato sauce or paste, garlic, chili powder and other spices. Official ICS rules prohibit the use of beans and other fillers. Now that fall is here, can you suggest a good chili recipe? http://www.iabeef.org/Content/Blogs.aspx?ID=26 Shorter, cooler days mean chili is back on the menu! Nancy Degner Wed, 04 Oct 2006 10:57:35 GMT Our thoughts do turn to heartier fare with the shorter days and cooler temperatures! A warm bowl of chili is the perfect quick and easy after-work meal or tail-gate treat!  Serve chili with a tossed salad and rolls or corn bread and you’ll have a nutritious, delicious fall meal. Remember, if you are tail-gating, have your chili at serving temperature before putting your slow cooker into a separate cooler for transporting to the big game. For a really quick meal, try <a href="/Content/RecipeDisplay.aspx?ID=59" target=_blank>Chili Beef Express</a>.  Or another option is to use chuck or round steak in your chili recipe as in <a href="/Content/RecipeDisplay.aspx?ID=30" target=_blank>Touchdown Beef Chili</a>.  Be sure to cut the chuck or round into small cubes and simmer until beef is tender.  And a quick tip:  leftover chili is delicious as a potato topper! More Tailgating Tips http://www.iabeef.org/Content/Blogs.aspx?ID=25 How can I serve warm foods at our next Tailgate without worrying about food safety? Nancy Degner Tue, 26 Sep 2006 10:28:25 GMT It’s simple! Remember last week’s rule “keep cold foods cold and hot foods hot”? Here are some tips to be safe with warm foods as well. Use coolers both as “cool-ers” and as “warm-ers,” to keep the heat in. Use separate coolers for hot foods and cold foods. Open them as infrequently as possible so that heat (or cold) doesn’t escape.  If possible, wrap the slow cooker or casserole in several layers of newspaper inside the cooler. Have your slow cooker or casserole at serving temperature (at least 140°) before placing into the cooler to be transported to the game. Bring your meat thermometer to be sure grilled burgers, steaks and kabobs reach safe internal temps when cooking (at least 160°F for burgers, 145°- 170°F for steaks and kabobs). Remember, If in doubt, throw it out! Keep hot foods HOT (above 140° F) and cold foods COLD (40° F or below). Tailgating this fall? http://www.iabeef.org/Content/Blogs.aspx?ID=24 Keep your tailgate party safe with these tips.... Nancy Degner Wed, 20 Sep 2006 12:00:05 GMT · Most important, keep cold foods cold and hot foods hot! · Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. That way you won’t have to unpack and repack the cooler along the way. · Pack lots of ice and/or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled. · Keep the cooler out of the direct sun. · Keep drinks in a separate cooler from foods. The beverage cooler can be opened often while the food cooler stays closed. · Don't let food sit out for more than two hours. On a hot day (90º F or higher), food should not be out for more than one hour. Foods left out of refrigeration or out of a cooler too long should be tossed. · Take perishable foods in the smallest quantity needed and pack only the amount of food you think you'll use. Tip: use 2 pans or dishes for your dips and spreads – one to serve before the game, and another to stay cold in the cooler for afterwards. Double this <a href="/Content/RecipeDisplay.aspx?ID=103" target=_blank>delicious and unusual dip recipe</a> for "Layered Cuban Beef Dip", using two plates or two 8 x 8" glass pie pans; cover well with foil and keep one cold for after the game -- you'll be hungry again after your team wins the game! What’s the best steak for a steak salad? http://www.iabeef.org/Content/Blogs.aspx?ID=23 Garden veggies are at their peak........ Nancy Degner Wed, 30 Aug 2006 08:53:01 GMT Create a delicious meal with garden veggies and steak.  A good all-purpose steak is sirloin. Cook it to medium (160 F) or less in doneness and slice into thin strips. You can put hot steak strips on your salad … or cold. Plan ahead and grill some extra steak for a salad for the next meal. <a href="http://http://www.iabeef.org/Content/recipes.aspx" target=_blank>Click here</a> for easy and delicious recipes such as Steak and Spinach Salad, Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing and others. Hot "Beef" Sundaes http://www.iabeef.org/Content/Blogs.aspx?ID=22 Hot "Beef" Sundaes are new this year at the Iowa State Fair! Nancy Degner Mon, 07 Aug 2006 13:56:50 GMT <img style="WIDTH: 162px; HEIGHT: 138px" height=600 src="http://www.iabeef.org/CMAdmin/ImagesWeb/BeefSundaePhoto_lowres.jpg" width=536 border=0>            Stop by the Cattlemen's Beef Quarters and order your own Hot "Beef" Sundae!  Or try them at home for a really quick meal that your whole family will love!  Let the kids make their own.  <a href="/Content/RecipeDisplay.aspx?ID=209" target=_blank>Check out the recipe here.</a> Charcoal vs Gas Grills http://www.iabeef.org/Content/Blogs.aspx?ID=21 If a recipe calls for grilling and specifies a charcoal grill, can I still use my gas grill? Nancy Degner Tue, 01 Aug 2006 13:33:09 GMT Absolutely! You should know your grill and its personality. Does it heat quickly, does it have hot spots, and how long does it take to heat? Read your owner’s manual, know your grill and you will be fine. Do keep in mind that you may have a different flavor profile cooking with charcoal vs gas. <a href="/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf" target=_blank>Click here</a> for a link to suggested cooking times for both gas and charcoal grills. Can you over marinate a steak? http://www.iabeef.org/Content/Blogs.aspx?ID=20 Nancy Degner Wed, 26 Jul 2006 10:43:03 GMT “Help! I put some steaks in a marinade last night but we aren’t going to eat them tonight after all. Will they be ruined if I leave them in the marinade for another day? Can I just rinse them off and cook them tomorrow?” You are probably OK as far as safety goes as long as the steaks have been in the marinade in the refrigerator! Research shows that beef marinated longer than 24 hours tends to become mushy in texture – not just more tender, but mushy. So that is why it is recommended to not marinate meat longer than 24 hours. We also recommend that in order to add flavor, you should marinate for 30 minutes to 2 hours. To tenderize, we recommend 6 to 24 hours. Even then, there is a somewhat limited increase in tenderness. My advice would be to take the steaks out of the marinade and keep them covered and refrigerated until you grill them – you don’t need to rinse them off.  Remember to use fresh, refrigerated steak within 3-4 days. Here’s the rub! http://www.iabeef.org/Content/Blogs.aspx?ID=19 Nancy Degner Mon, 17 Jul 2006 13:58:08 GMT I hear more about rubs these days and often find them sold in the spice section at the supermarket. What is a rub? A rub is a mixture of seasonings pressed onto the surface of beef before cooking. They can be used on roasts, steaks and ground beef patties. Dry rubs consist of herbs, spices and other dry seasonings. Paste-type rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce, Worcestershire sauce and horseradish. Why rub? They can add some great flavor to beef, but not overpower the flavor like some marinades do. Sometimes they form a delicious crust. You can apply the rub just before cooking, or several hours ahead of time for more pronounced flavor (just keep it in the frig until cooking). Here are a couple of <a href="/Content/RecipeDisplay.aspx?ID=45" target=_blank>rub recipes</a> you might try. Speaking of steak http://www.iabeef.org/Content/Blogs.aspx?ID=18 Nancy Degner Mon, 10 Jul 2006 15:38:33 GMT We often get calls about the name of cuts of beef. What’s the difference between a Kansas City Steak and a New York Strip Steak? Actually, they both refer to the same steak which is officially named a Beef Top Loin Steak. The Kansas City or New York Strip name is actually a “fanciful” name that has been used over the years to market a particular cut. The “official” name was created as part of the Uniform Retail Meat Identity Standards (URMIS) which gives each cut of meat (beef, pork, lamb and veal) a uniform name so that you can identify the cut no matter where you are in the United States. Some states have laws requiring the use of the URMIS name while others do not. The URMIS name requires that the species be listed first (Beef), then the wholesale or primal cut (Top Loin) and finally the smaller retail cut (what you find in the meat counter). If you’d like to see a chart that shows the primal and retail cuts, go to <a href="/Content/RetailCuts.aspx" target=_blank>http://www.iabeef.org/Content/RetailCuts.aspx</a> or you can contact us and we’ll send you a copy to hang on your frig! What are the best steaks for grilling? http://www.iabeef.org/Content/Blogs.aspx?ID=17 Nancy Degner Mon, 03 Jul 2006 13:18:34 GMT My favorite all-purpose steak is sirloin. It’s tender enough to grill (although it’s a little chewier than a rib eye or a strip steak) and I really like its beefy flavor. If I want to cut it up into cubes for kabobs, it works well, and leftover grilled sirloin makes a great steak salad. It’s probably best cooked to medium or less in doneness. I like to divide steaks into two categories – Premium Steaks (think of them as Steakhouse steaks) and Everyday Steaks (these are lower priced and often need to be marinated). The Premium Steaks include the rib eyes, strip steaks and tenderloins. But at our house, we can have steak any night by choosing one of the Everyday Steaks like chuck shoulder, flat iron, and shoulder petite tender. If you’d like to know more about choosing steaks, check out <a href="/Content/cts.aspx" target=_blank>The Complete Take on Steak</a>… A Guide to Great Beef Steaks. Beef Grilling Tip # 11 http://www.iabeef.org/Content/Blogs.aspx?ID=16 Be safe when you grill! Nancy Degner Mon, 26 Jun 2006 14:24:34 GMT One more tip for our collection of grilling helps. There are a couple of simple things to remember about food safety when you are grilling any meat. When you carry your meat on a tray or platter to the grill, be sure to get a clean one to put the cooked meat on. It took me a long time to figure this one out. And remember the simple phrase, Keep Hot Foods Hot, and Cold Foods Cold. Keep that meat in the cooler or refrigerator until you’re ready to grill it. And don’t let cooked meat set out in hot weather… wrap it up and put it back in the cooler or fridge so you can have great tasting leftovers! I “plan” on leftover steak … makes a great summer salad. Beef Grilling Tip # 10 http://www.iabeef.org/Content/Blogs.aspx?ID=15 More about marinades Nancy Degner Mon, 19 Jun 2006 14:42:39 GMT Here are a <a href="/Content/RecipeDisplay.aspx?ID=47" target=_blank>couple of marinade</a> recipes to try <ul> <li>Never save and reuse a marinade. </li> <li>If you want to use a marinade as a sauce, or to baste meat, reserve a portion before adding the beef. Any marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.</li> <li>Allow ¼ to ½ cup of marinade liquid for each 1 to 2 pounds of beef.</li> <li>Marinate in a food-safe plastic bag or some kind of glass or stainless steel dish. Turn or stir the meat occasionally to allow even exposure to the marinade.</li></ul> Beef Grilling Tip # 9 http://www.iabeef.org/Content/Blogs.aspx?ID=14 How to marinate? Nancy Degner Mon, 12 Jun 2006 11:19:16 GMT My favorite marinade is a teriyaki-style, but no matter what your favorite flavor is, here are a few basic tips: <ul type=disc> <li>ALWAYS marinate in the refrigerator, not on the counter.</li> <li>A tenderizing marinade only penetrates into the meat about ¼ inch, no matter how long you leave it!</li> <li>We don’t recommend marinating longer than 24 hours because the surface of the steak can become soft and mushy – ugh!</li></ul> More about marinating later… Beef Grilling Tip # 8 http://www.iabeef.org/Content/Blogs.aspx?ID=13 What steaks do you marinate? Nancy Degner Mon, 05 Jun 2006 15:14:08 GMT You can marinate any steak! Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine, vinegar, lime juice, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple, kiwi and figs. Less tender beef steaks (Flank, Chuck, Top Round, Round Tip, and Skirt) should be marinated at least 6 hours or up to 24. Tender beef steaks need only be marinated 15 minutes to 2 hours for flavor. These include: Porterhouse/T-Bone, Top Loin, Tenderloin, Ribeye, Rib, Top Sirloin, Chuck Eye, Shoulder Top Blade (Flat Iron), Shoulder Center (Ranch Steak). If you’d like to learn more about grilling steak, check out our “The Complete Take on Steak” at <a href="/Content/cts.aspx">http://www.iabeef.org/Content/cts.aspx</a> Beef Grilling Tip #7 http://www.iabeef.org/Content/Blogs.aspx?ID=12 Juicy burgers … not hockey pucks Nancy Degner Tue, 30 May 2006 11:33:22 GMT Speaking of cooking juicy burgers, one favorite tip I use at home is to make “Donut” Burgers! When you are forming the patty, put a little hole in the center with your finger. Yes… poke it all the way through so it makes a donut-shape. Make a small hole – about the size of a dime. Cook your “donut” burgers as you would a regular burger. You’ll find they cook more quickly and evenly. The inside or center is done when the edges are since the heat goes up through the middle. The hole almost disappears after cooking … if it’s still there, just cover it up with a pickle. No one will know! And yes … you should still check it with a meat thermometer!  <a href="/Content/100ideas.aspx" target=_blank>Click here</a> for 100 ideas for yummy hambugers. Beef Grilling Tip #6 http://www.iabeef.org/Content/Blogs.aspx?ID=11 How do you determine doneness? Nancy Degner Tue, 23 May 2006 14:35:31 GMT Well, it depends if you’re cooking a steak or a burger! Steaks can be pink inside, and still be safe (and delicious!) Hamburgers need to be cooked to 160º F, or medium doneness. The centers should no longer be pink and the juices that run out should not show pink. The problem today is that everyone overcooks hamburgers for fear of E.coli – you know, they taste like hockey pucks! If you use a meat thermometer to test doneness, you can still have a juicy burger. But for a steak, we go by what the U.S. Department of Agriculture recommends, cook to 145º F. for medium-rare. That’s still pink and yummy. You can either use that instant-read meat thermometer (insert it horizontally into the steak) or can make a small cut with a sharp knife near the center of the steak. If you’re checking visually, here’s a chart that you can use as a reference - <a href="/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf" target=_blank>click here</a>. Beef Grilling Tip #5 http://www.iabeef.org/Content/Blogs.aspx?ID=10 Use a thermometer! Nancy Degner Fri, 19 May 2006 09:13:35 GMT Do yourself a favor and invest in some kind of instant-read meat thermometer this summer. How about a gift for Dad’s day? Using a thermometer is the best way to get a steak done just the way you want it. You just insert the stem of the thermometer into the steak or hamburger patty. If it has a digital read out, then you only have to insert the tip about ½-inch. If there is a long metal stem, with a slight “dimple” or indentation on the stem, insert it horizontally into the meat. The stem has to be inserted until the “dimple” is in the meat. It takes about 15 seconds to reach the internal temperature. Don’t leave the thermometer in the meat on the grill or it will melt. TRUST ME… it will melt or quit working! Check here for a color chart on degrees of <a href="/Content/ctsdoneness.aspx" target=_blank>doneness for steak</a>!  Or, if you really want to learn about food thermometers, check out this USDA site <a href="http://www.fightbac.org/content/view/175/" target=_blank>here</a>. Beef Grilling Tip #4 http://www.iabeef.org/Content/Blogs.aspx?ID=9 Tongs Belong! Forks Do Not! Nancy Degner Tue, 16 May 2006 13:25:59 GMT When you’re turning a steak on the grill, keep the juices in the steak by using tongs. Every “poke” you make with a fork lets those great juices run out. And I can’t tell you how many people I’ve seen taking a spatula and squishing down on the surface of the burger to let the juices run out. That dries it out! There are two theories for turning meat on the grill. One is to cook one side, then turn it over and finish cooking. Frankly, I usually turn mine a couple of times as it seems to give me a more even doneness (and sometimes you just have to have something to do while waiting!) I’ve found that when you just start to see moisture on the surface of a hamburger, it’s a good time to turn it to the second side. We have some really helpful timetables for grilling, on both charcoal and gas grills – the time estimates help you figure out about how long it will take for different beef cuts and thicknesses (<a href="/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf" target=_blank>click here</a>). Beef Grilling Tip #3 http://www.iabeef.org/Content/Blogs.aspx?ID=8 Avoid Grill Flare-ups! Nancy Degner Wed, 10 May 2006 15:15:00 GMT There are a few people who really like a crispy-blackened piece of meat, but most of the time when that happens, the steak is not a great eating experience! Health professionals recommend NOT eating meat with burnt surfaces. Too hot of a fire/coals will allow the flame to char or burn the outside, and yet the inside is undercooked. You can turn down the gas temperature, spread out the coals to reduce the heat or raise the grid level higher from the source of the heat. Thicker steaks should be farther away from the surface of the heat than thinner steaks. Usually flare-ups occur when the fat from meat drips directly onto the coals, or the flame of a gas grill. Try trimming away any excess fat before you place the beef on the grill. And use leaner ground beef for hamburgers. If you load the grill with lots of burgers, you’re likely to have too much fat drip and more flare-ups. Keeping a spray water bottle near a charcoal grill can help kill the flames, but I wouldn’t recommend it with a gas grill. Beef Grilling Tip #2 http://www.iabeef.org/Content/Blogs.aspx?ID=7 Temperature Counts! Nancy Degner Thu, 04 May 2006 07:25:44 GMT Successful grilling begins with the correct temperature. If the coals or gas are too hot, the beef can burn on the outside before the interior reaches the right doneness. Most beef cuts are best cooked over medium heat. What is medium heat? Well … if you carefully hold the palm of your hand above the coals at cooking height, and can count 4 seconds before you pull your hand away … that’s medium. In general! For steaks, kabobs or burgers, cook directly over the heat. Larger cuts of beef, like roasts, can be grilled, but over indirect heat (with the coals off to the side, or the gas burner running on the opposite side of the grid that the roast is placed on). I’ll probably say this again, and again, but the most common mistake people make in cooking beef is to overcook it. Either by using too high of a heat … or cooking too long! High heat toughens the meat! May is Beef Month in Iowa! http://www.iabeef.org/Content/Blogs.aspx?ID=6 Top 10 Grilling Tips Nancy Degner Mon, 01 May 2006 12:06:17 GMT We like to think of May as the “official” month to kick off the grilling season even though many of us grill all year long.  We’re going to talk about the Top Ten Grilling Tips over the next few weeks to help you have the most successful grilled beef meals.  Some of the tips involve grilling, and a few involve food safety. Tip # 1 - Keeping Beef Refrigerated  Check out our grilling timetables for both charcoal and gas grills - <a href="/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf" target=_blank>click here</a>.  These times are specific to each cut and its thickness, and degree of doneness you prefer.  It’s a good way to “guess-timate” how long it takes to grill each beef cut. All the grilling times are based on beef being taken directly from the refrigerator to the grill – not at room temperature. Bacteria can grow on meat if left at room temperature, so it’s safer if you always keep it cold.  If you make hamburgers in advance, cover and refrigerate them until time to grill.  Keeping uncooked beef cold is especially important when you are at a picnic or camping site! Remember this phrase… Keep cold foods cold, and hot foods hot! What’s the name of the steak? http://www.iabeef.org/Content/Blogs.aspx?ID=5 Kansas City or New York - what’s the name of the steak? Nancy Degner Mon, 24 Apr 2006 12:06:43 GMT Someone recently asked me the difference between a Kansas City Steak and a New York Strip Steak. Well, both names refer to the same steak, a top loin steak according to standard meat labeling. This steak is often called a strip steak, probably because it’s kind of long and narrow. These steaks were most likely named by a restaurant at some time in the past. Strip steaks have also been called Ambassador Steak or boneless Club steak. No matter what you call it, a top loin steak is a great tasting tender steak to order at a restaurant, or to grill in your back yard. More about steak later… How do I make the best burger? http://www.iabeef.org/Content/Blogs.aspx?ID=4 Why doesn’t my hamburger taste like it used to? Does corn-fed beef make better burgers? Nancy Degner Mon, 17 Apr 2006 12:01:04 GMT Thanks for asking a really great question! I do believe that there is a quality difference in ground beef that comes from grain-fed cattle. I have not seen any research that defines if the grain has to be corn or not, but we feed corn in Iowa because it is abundant (Iowa is usually first among states in corn production) and is high in energy. That means that cattle grow more quickly, and reach market weight faster when they eat corn for the last several months of their life. That’s why we “feed cattle in a feedlot”. Young animals produce beef that is more tender. Grass-fed cattle produce beef that is less tender, because it takes longer to get the energy from just eating grass. Feed affects flavor also. Ground beef can come from grain-fed animals, or “retired” cows, or can be organic, or imported, or of a specific breed. The University of Nebraska – Lincoln, has conducted research that shows that consumers prefer the taste of grain-fed beef as compared to grass-fed beef. Probably the easiest way to put flavor in a hamburger is to put some fat back into your ground beef! The 80’s and 90’s brought us the anti-fat campaign and we tried to make so many foods fat-free. Ground round may be lean … as is grass-fed beef, but it’s the fat that comes in a 75% or 80% lean ground beef that gives it a juicy flavor. Ground chuck would also be a good choice. To get the juiciest and most flavorful hamburgers, try buying ground beef with a little more fat, or maybe buy a chuck roast (not the leanest one) and have your butcher grind it. Stir-fry for Spring http://www.iabeef.org/Content/Blogs.aspx?ID=3 Tips for Stir-fry Nancy Degner Mon, 10 Apr 2006 13:52:22 GMT I like to think of stir-fries as the modern-day casserole… it’s kind of a meal-in-one but takes less time to cook. And it’s a great way to add those vegetables that we are supposed to eat more of! But I just never seem to like MY stir-fry as well as what I get in an Asian restaurant. I’ve learned there are a couple of reasons for this! First, I never put in as much oil as they do in a restaurant. To me, stir-fry is a healthy, lower-fat dish, so I don’t put much oil in the pan. Another difference is that the woks in Asian restaurants are HOT! HOT! HOT! so the ingredients cook very quickly. And the food “fries” rather than steams or simmers – it’s not called “stir-boiling”! Frying gives a browning to the meat, and that enhances flavor. Putting in too large of a quantity of food also prevents that nice browning … again it just kind of simmers. And finally the biggest problem most people have is overcooking both the meat and vegetables! The meat toughens, and the vegetables get mushy! Slicing the meat and vegetables into pieces about the same size will make for more even cooking. So … what to do? We have a fun “springy” stir-fry recipe, <a href="http://iabeef.org/Content/RecipeDisplay.aspx?ID=195" target=_blank>Szechuan Beef Stir-fry</a> that you can try with some new techniques: <ul type=disc> <li>To cut beef steak strips into thin slices, put the steak in the freezer for about 30 minutes. It will slice more easily.</li> <li>Heat your wok (a skillet works just as well – a deeper one keeps the food from flying out of the skillet) and get it hot BEFORE you start stir-frying.</li> <li>Oil or not? Yes if you have a regular skillet … not needed if you have a non-stick skillet. But I like a small amount of oil to get the “browning” of the meat.</li> <li>What kind of steak? If you cut the beef into thin slices and DO NOT OVERCOOK it, almost any kind of steak will work. My favorites are sirloin, round tip steak, flank steak, and chuck shoulder steak. Frankly … I look for what’s on sale!</li> <li>Cook your veggies first … maybe in two batches. Remember we don’t want to simmer or boil the mixture. Remove the veggies … and then cook the beef in two batches. Usually it works best if you cook in no more than 1/3 to ½ pound of beef.</li> <li>My favorite tip? Use two spoons or spatulas to quickly turn the strips or veggies as they cook. </li> <li>And finally, to get the best beef taste, PLEASE do not over cook the beef strips! If you toss them around for a minute or two, they are probably done. You should still see a little pink when you take them from the skillet. The beef will cook a little more when you combine all the parts of the recipe and add sauce.</li></ul> If you have any stir-fry tips to share, please send them. Greetings! http://www.iabeef.org/Content/Blogs.aspx?ID=2 Getting started on the Beef Blog Nancy Degner Fri, 07 Apr 2006 00:00:00 GMT Greetings!  This Beef Blog conversation is brought to you by the farmers in <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:State w:st="on">Iowa</st1:State> who raise some of the best cattle in the <st1:country-region w:st="on"><st1:place w:st="on">U.S.</st1:place></st1:country-region> and thus produce some great tasting beef for you to eat.  We (the Iowa Beef Industry Council staff and the farmers we work for) get all kinds of questions about how to buy beef, how to cook “prime rib”, what is the difference between choice and prime beef, how to cook a beef brisket, what are the lean cuts of beef, etc.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p> This blog is your opportunity to ask questions about beef or the beef industry.  If we can’t find the answer, we’ll find an expert who can.  Please know that our answers will be based on the best research-based information we can find.  We’re also open to requests for recipes, or for you to share your special beef recipes.<o:p></o:p></o:p>