Title:Q. What is the significance of the "Sell-By" date on the package?

Description:
 

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.

Title:I love to cook foods that warm my family from the inside out, do you have any ideas for a great, comforting meal?

Description:
 

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 French Country Beef Stew.

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.

Title: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?

Description:
 

A: 95% lean ground beef 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.

Title:Q: I am still recovering from the hustle and bustle of the holidays and would like some easy meal ideas. Any suggestions?

Description:
 

A. Beef For Dinner to the rescue! Search for healthy, lean beef recipes on your mobile device to save dinner in a flash. Beef For Dinner is simply a streamlined version of the site you already know and love, BeefItsWhatsForDinner.com. It’s free to access our expert-tested beef recipes, easy to use customized shopping lists and there’s no download necessary.

Title: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?

Description:Holiday Food Safety
 

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.

Title:How do I cook a Prime Rib Roast?

Description:
 

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 How to Prepare the Perfect Prime Rib for more information.

Title: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?

Description:
 

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.

Title:I am planning a holiday cocktail party and want to provide my guest with a delightful array of appetizers, any ideas?

Description:
 

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!http://www.beefitswhatsfordinner.com/appetizers1.aspx

Title:Holiday roasting season is upon us and I have a silly question, what’s the difference between roasting and pot roasting?

Description:
 

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.

http://www.iabeef.org/Content/Braising.aspx

http://www.iabeef.org/Content/Roasting.aspx

Title:Join us in giving thanks

Description:
 

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. Share your thanks for America's farmers and ranchers. You could even win an Ultimate Gift collection of Omaha Steaks and burgers for your effort!

Title:What’s the difference between roasting and pot roasting?

Description:
 

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.

http://www.iabeef.org/Content/Braising.aspx

http://www.iabeef.org/Content/Roasting.aspx

Title:Can you suggest a good chili recipe, now that fall is here?

Description:
 

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.

Title:I am looking for a quick, easy and fun recipe that my kids will enjoy for Halloween.

Description:
 

Check out this "spooktacular" recipe, it's quick, easy and a real hit with kids of all ages. www.beefitswhatsfordinner.com/recipe.aspx?id=909

Title:Q. Would you please share any insider tips to guarantee my Beef Bourguignonne will wow a crowd?

Description:
 

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 BeefItsWhatsForDinner.com.

Title:Q. Did you know that Julia Child featured Boeuf Bourguignon in the first episode of her 1963 television show, The French Chef?

Description:
 

Click on the link and get a delicious recipe for this wonderful dish, Bon Apetetit!  http://www.beefitswhatsfordinner.com/recipe.aspx?id=1616

Title:Q. I’m looking for a fun dinner party idea that features beef, can you help?

Description:
 

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 share images from your festivities.

Title:It’s back – one of the most anticipated seasons of the year – football season. I need a tailgating game plan, any suggestions?

Description:
 

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.

Title:Your tailgating tips have been a big help. Do you have any other ideas for quick, crowd pleasing tailgate fare?

Description:
 

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!

Title:Tailgating this fall? Remember these basic food safety tips to ensure that your tailgate party is not only fun but also safe!

Description:
 

· 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.

Title:Q. What’s a quick and healthy after-school snack I can serve my children?

Description:
 

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.

http://www.iabeef.org/Content/RecipeDisplay.aspx?ID=225

Title: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?

Description:
 

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.

http://www.beefitswhatsfordinner.com/search.aspx?q=quick

Title:Q. I am interested in using a rub for my beef, any ideas?

Description:
 

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. View Recipe

Title:Did you know you can quickly create your own rub by using ingredients from your garden and spice rack?

Description:
 

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 www.beefitswhatsfordinner.com.

Title:Did you know that 160°F is the optimal temperature for a safe and savory burger?

Description:
 

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. Click here for more information and tips from grill master Steven Raichlen.

Title:Q. I want to make the most out of the last weeks of grilling season, any suggestions?

Description:
 

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! View Recipe

Title:Q. How is ground beef labeled and what is the best product for making burgers?

Description:
 

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.

Title:Q. Summer is the perfect time for a quick and easy grilled burger, any great burger ideas?

Description:
 

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 top burger recipes for a summer full of flavor.

Title:Q. Grilled Steak and ???...

Description:
 

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.

Title:Q: What's the benefit of using a rub?

Description:
 

A: A rub 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.

Title:Q: I’m cooking for a big group on the fourth, what's the best way to serve burgers for a crowd?

Description:
 

A: Make mini burgers 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.

Title:Q: How can I get the most out of summer meals for my family?

Description:
 

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 Grill Once, Dine Twice recipes for inspiration.

Title:Q. Any ideas for a great Father’s Day meal that will involve the kids?

Description:
 

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. http://www.beefitswhatsfordinner.com/recipe.aspx?id=1036

Fun Tip: Cooking together for dad is an enjoyable family activity, keep the Father’s Day fun going with lively dinner banter by using conversation starter cards.

Title:Q: I'm getting into a rut with the same old recipes. I need some inspiration, please!

Description:
 

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. http://www.beefitswhatsfordinner.com/recipe.aspx?id=1158

Title:Q: I'd like to grill some beef for a dinner party this weekend. Suggestions?

Description:
 

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.

Title:Q: I'm a price comparison shopper. If I buy beef in bulk, what's the best way to store it properly?

Description:
 

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 handling and storage guidelines for more detail.

Title: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?

Description:
 

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. http://www.beefitswhatsfordinner.com/recipe.aspx?id=1728

Title:Q. Since May is Beef Month, what are some ways I can support my local beef producers?

Description:
 

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.

Title: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?

Description:
 

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 "How Much to Buy" guidelines.

Title: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?

Description:
 

A. There are plenty of easy ways to prepare and enjoy an affordable beef meal on a tight budget. Beef up your shopping knowledge to keep nutrient-rich beef on your menu not just now, but always.

Title: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?

Description:
 

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 family-mealtimes.org.

Title: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?

Description:
 

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. http://www.beefitswhatsfordinner.com/skilletcooking.aspx and http://www.beefitswhatsfordinner.com/recipe.aspx?id=1436 for great recipe ideas.

Title:Q: Do you have any tips for cooking beef on the stove-top?

Description:
 

A: A nonstick skillet is ideal! Pan-broiling 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.

Title:Q: I've never used a rub on the steaks I cook at home. What's the benefit?

Description:
 

A: A dry rub 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.

Title:Q: What's the secret to ensuring my burgers turn out juicy and flavorful every time?

Description:
 

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 cooked to a safe and savory 160°F

Title:Q: How can I incorporate protein into my lunch to keep me energized for the rest of the day?

Description:
 

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.

Title:Q. Any suggestions for a St. Patrick’s Day dinner?

Description:
 

A. St. Patrick’s Day means corned beef around the world. Try a Reuben sandwich for lunch or delicious corned beef and cabbage  for dinner. Don’t forget the green beer to top it off!

Title:Q: What is the safest way to thaw packages of frozen beef?

Description:
 

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.

Title:Have you ever wished that dinner would magically appear on the table after a rough workday?

Description:
 

If you answered “yes” you are not alone. We can’t work magic, but we do have the next best thing! Click here http://www.beefitswhatsfordinner.com/search.aspx?q=quick to find a great selection of "quick fix" meal recipes that will satisfy your hungry crew in a hurry.

Title:Can lean protein meals increase my exercise results?

Description:
 

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 http://www.beefitswhatsfordinner.com/leanbeef.aspx for a full list of lean beef cuts and recipe suggestions.

Title:Q. What’s the most economical way to purchase meat for stews?

Description:
 

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!

Title:Q. Do you need to brown beef before stewing?

Description:
 

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.

Title: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?

Description:
 

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:
 http://www.beefitswhatsfordinner.com/nutritionalguidelines.aspx 

Title:Q: I'm confused by all the types of ground beef. Any tips on decoding the numbers?

Description:
 

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.

Title:Q: I'm planning on serving beef stew for a casual dinner party. How much beef should I buy to serve 10 people?

Description:
 

 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.

Title: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?

Description:
 

A: 95% lean ground beef 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.

Title:Q: What do I need to do to try to recreate deli roast beef at home?

Description:
 

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. 

Title: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?

Description:
 

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.
http://www.iabeef.org/Content/recipes.aspx

Title:How do I cook a Prime Rib Roast?

Description:
 

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.

Title: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?

Description:
 

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.

Title:Q: We’re planning a holiday gathering. Any suggestions for some quick and easy appetizers to tempt our guests?

Description:
 

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: http://www.iabeef.org/Content/recipes.aspx

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.

Title:What are Beef Wellington and Chateaubriand?

Description:
 

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.

Title:Q. Having a delicious Beef roast this thanksgiving and want to carve like a pro?

Description:
 

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.

Title:Q. What’s the difference between roasting and pot roasting?

Description:
 

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.

Title:Did you Know?

Description:
 

Beef is the number one food source of protein and zinc. Click here for more on beef and nutrition.

Title:Q: I've heard of braising, but I don't know what it is. Is it like roasting?

Description:
 

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. Click here for more on braising.

Title:Spooky Sloppy Joes, perfect for Halloween

Description:
 

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!

Title:What is London Broil? Is there a trick to carving it?

Description:
 

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 … click here and give it a try.

Title:Q: I just bought ground beef labeled “80/20 Ground Chuck.” What does that mean?

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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.

Title:How can I serve warm foods at our Tailgate party without worrying about food safety?

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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).

Title:Tailgating this fall? Remember these basic food safety tips to ensure that your tailgate party is not only fun but also safe!

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· 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.

Title:Q: Is it safe to defrost meat on the counter before cooking?

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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. Click here for more information.

Title:What’s a quick and healthy after-school snack I can serve my children?

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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.

Click here for the trail mix recipe.

Title:Our last few no-no’s for cooking beef:

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1. Allowing meat to reach room temperature before cooking. For the sake of food safety, cook meat directly from the refrigerator.
2. Marinating too thick of a steak. A marinade penetrates only ¼ inch into the meat.
3. Broiling a cut that is too thin. Steaks less than ¾ inch should be pan-broiled.
4. Salting meat. This takes away discretionary use of salt by the person consuming the meat.
5. 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.

Title: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:

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1. 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.
2. 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.

Title:Here are some more tips for delicious kabobs:

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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.

Title:Let’s talk about one of my favorite summer treats – kabobs!

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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.

Here’s a link to a fun and easy kabob appetizer I know you will enjoy.

Title:Q: Got any tips for grilling great burgers?

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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. Click here for more information about meat thermometers.

Title:Now that garden veggies are at their peak , I’m wondering..… what’s the best steak for a steak salad?

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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.

Click here 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.

Title:Charcoal vs. Gas Grills

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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.
Click here for a link to suggested cooking times for both gas and charcoal grills.

http://www.iabeef.org/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf

Title:Speaking of steak … we often get calls about the name of cuts of beef.

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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 http://www.iabeef.org/Content/RetailCuts.aspx or you can contact us and we’ll send you a copy to hang on your frig!

Title:What are the best steaks for grilling?

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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, click here to access The Complete Take on Steak… A Guide to Great Beef Steaks.

Title:Q: Everyone in my family wants their steak cooked to a different doneness. Help!

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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.

Title:Q: I was just at a neighborhood barbecue and realized we need a reminder on safe food handling. What's the right approach?

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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.

Title:Q: What is the secret to stir-frying beef?

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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! Click here for a delicious stir fry recipe.

Title:Q: Beef kabobs are so easy to make. How do I ensure that the beef cooks evenly?

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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.  Click here for a delicious kabob recipe.

Title:Is it okay to blacken my steak? I love that crunchy charred taste.

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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. Click here for more on grilling.

Title:Q: What’s an economical and tasty steak to serve for Father’s Day?

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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. Click here more information about beef cuts.

Title:Q: My meat thermometer is very old. How do I tell if it is still accurate?

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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.  Click here for more tips on using meat thermometers.

Title:I would like to use a rub for a Father's Day meal. Any tips for using rubs?

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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. Click here to learn more.

Title:Q: What is a tenderizing marinade?

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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.  Click here for a tasty marinated steak recipe, Chipotle Marinated Flank Steak.

Title:Q: Can I marinate beef overnight?

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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. Click here for more on marinades.

Title:Best Burger Tips

Description: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:
 

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!

Click here for a link to more burger tips and recipes.

Title:Q: I left a beef casserole in the microwave oven overnight? What should I do with it?

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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, click here.

Title:Are beef broth, bouillon and consommé the same thing?

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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. Click here for a delicious, easy soup to try for dinner tonight!

Title:I keep seeing “beef for stew” in the grocery store. Where does it come from?

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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. Click here for cooking information.

Title:Q: How long will beef leftovers keep in the fridge?

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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.  Click here for more food safety tips.

Title:Why does ground beef sometimes release a lot of juice while cooking?

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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.

Title:Q: Sometimes when I cook meatloaf the ground beef remains pink even though it should be cooked through. Why does this happen?

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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. Click here for more on determining doneness.

Title:I’d like to cook something different for Easter this year. Can you suggest a roast that would serve at least 10 people?

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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. Click here for all the information you’ll need to cook the perfect roast.

Title:Should a meat thermometer be used if meats are cooked in aluminum foil or plastic bags?

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No. Foil and bag cookery are moist heat methods and, therefore, meats are cooked until fork tender rather than to a specific internal temperature. Click here for recipes that use this cooking method.

Title:Any suggestions for a St. Patrick’s Day dinner?

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St. Patrick’s Day means corned beef around the world. Try a Reuben sandwich for lunch or delicious corned beef brisket and cabbage or potatoes for dinner and most of all, don’t forget the green beer.  Click here 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.

Title:Q: What do I need to do to try to recreate deli roast beef at home?

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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.
Click here for more information. 

Title:Enter our Contest!

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Click here to enter the contest!
 
 

Title:Need a Valentine’s Day meal suggestion?

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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.  Click here 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.  Click here for information about the value cuts.  Bon appetit!

Title:The Big Game is Sunday, February 3rd this year….

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Is the crowd coming to your house for the big game this year? Touchdown beef chili is sure to be a hit with the fans. Or try light and lean “Souper” Bowl Super Lean Chili. 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!

Click here for a link to our chili information section.

Title:How long will meat stay fresh in my fridge?

Description:I found a roast that's over 3 months old in the freezer.
 

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.  Click here for food safety tips regarding meat storage.

Title:Q: How do I carve a rib roast?

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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!   Click here for our guide to great carving.

Title:Q: How do I check to see if my roast is done?

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A: Insert a meat thermometer into the thickest part of a beef roast, avoiding fat or bone. When roast has reached the recommended internal temperature, 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.

Title:Q: How do I make the perfect stir-fry?

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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. Click here for an easy and delicious stir-fry recipe.

Title:Holiday Food Safety

Description: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?
 

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 click here.

Title:How do I cook a Prime Rib Roast?

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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.

Click here for more Prime Rib information and recipes.

Title:Holiday gift suggestions:

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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. 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.

Title:Q: We’re planning a holiday gathering. Any suggestions for some quick and easy appetizers to tempt our guests?

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From Meatballs to dips, you’ll find many delicious appetizer recipes right here on our web site. Click here 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.

Title:What’s the difference between roasting and pot roasting?

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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 roasting and  pot-roasting.

Title:Tips for carving your holiday roasts.

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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. 
 
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!
 
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!

Title:What is London Broil? Is there a trick to carving it?

Description:
 

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.

Click here for a recipe for a basic London Broil. 

Title:Can you suggest a good chili recipe, now that fall is here?

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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 Chili Beef Express or a slow cooker version that will simmer all day and warm you all night.

Title:Treat your family this Halloween and scare up some devilishly delicious Spooky Sloppy Joes!

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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!   Click here for a link to this fun recipe

Title:I just bought ground beef labeled “80/20 Ground Chuck.” What does that mean?

Description:
 

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.

Title:How can I serve warm foods at our Tailgate party without worrying about food safety?

Description:
 

• 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).

Title:It's Tailgating time again!

Description:
 

Tailgating this fall? Remember these basic food safety tips to ensure that your tailgate party is not only fun but also safe!

• 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.

Title:Q: Is it safe to defrost meat on the counter before cooking?

Description:
 

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. Click here for more information.

Title:What’s a quick and healthy after-school snack I can serve my children?

Description:
 

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. Click here for a trail-mix recipe that includes snipped beef jerky.

Title:Our last few no-no’s for cooking beef:

Description:
 

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.

Title:Here are more common mistakes made when cooking beef:

Description:
 

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.

Title:Let’s talk a bit about common mistakes when cooking beef.

Description:
 

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.

Title:Here are more tips for delicious kabobs:

Description:
 

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.

Title:Let’s talk about one of my favorite summer treats – kabobs!

Description:
 

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.

Here’s a link to a fun and easy kabob appetizer I know you will enjoy!

Title:Q: What is marbling?

Description:
 

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. Click here for more information.

Title:Did You Know?

Description:
 

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.  Click here for more grilling tips.

Title:Why do the names of beef cuts vary so much?

Description:
 

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. Click here for more information on cuts of beef and how to cook them.

Title:We’re wondering who is reading our blog!

Description:
 

To find out, we’re offering a little incentive this week. The first 3 individuals to e-mail us at beef@iabeef.org 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.

Title:Time for Independence Day! What are the top 5 holidays to grill?

Description:
 

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:

1. The Fourth of July
2. Memorial Day
3. Labor Day
4. Father’s Day
5. Mother’s Day

Click here for a link to delicious grilling recipes for your 4^th of July celebrations.

Title:What is a serving of meat?

Description:
 

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.

Title:Is it okay to blacken my steak? I love that crunchy charred taste.

Description:
 

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. Click here for more on grilling.

Title:What’s an economical and tasty steak to serve for Father’s Day?

Description:
 

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. Click here more information on cuts of Beef.

Title: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?

Description:
 

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! 

Title:Any tips for using rubs?

Description:
 

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. Click here to learn more.

Title:Memorial Day is almost here and I’m just not confident at the grill. Help!

Description:
 

If you can read, you can grill -- just follow our step-by-step instructions!  Click here to link to our grilling instructions and tips, and here 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.

Title: Q: Should a meat thermometer be used if meats are cooked in aluminum foil or plastic bags?

Description:
 

No. Foil and bag cookery are moist heat methods and, therefore, meats are cooked until fork tender rather than to a specific internal temperature. Click here for recipes that use this cooking method.

Title: Q: Can I marinate beef overnight?

Description:
 

  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. Click here for more on marinades.

Title: It's Hamburger Month!

Description: Best Burger Tips
 

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!

Click here for a link to more burger tips and recipes.

Title:Q: I left a beef casserole in the microwave oven overnight? What should I do with it?

Description:
 

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, click here.

Title:Why does ground beef sometimes release a lot of juice while cooking?

Description:
 

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.

Title:Are beef broth, bouillon and consommé the same thing?

Description:
 

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. Click here for a link to a delicious recipe featuring bouillon granules.

Title:I keep seeing “beef for stew” in the grocery store. Where does it come from?

Description:
 

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. Click here for cooking information.

Title: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?

Description:
 

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. Click here for information about cooking any type of roast, along with suggested cooking times and temperatures.

Title:What is a Beef Tri-Tip Roast?

Description:
 

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.  Click here for a recipe featuring this delicious cut.

Title:What are beef quality grades?

Description:
 

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.

Title:Any suggestions for a St. Patrick’s Day celebration?

Description:
 

St. Patrick’s Day means corned beef around the world. Try a Reuben sandwich for lunch or delicious corned beef brisket and cabbage or potatoes for dinner (click in the box to find our corned beef recipe collection).  Don’t forget the green beer!

Title:I'm having a party. How do I know how much beef to buy for the group?

Description:
 

How much to buy depends on the cut of beef you're using and individual appetites.  Click here to download a "How Much To Buy" guide.  And be sure to check our recipe database for scrumptious dishes to serve at your party.

Title: Sometimes when I cook meatloaf the ground beef remains pink even though it should be cooked through. Why does this happen?

Description:
 

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. Click here for more on determining doneness.

Title:Who is “the voice” on the beef commercials?

Description:
 

That great voice belongs to actor Sam Elliot. The music that always accompanies him is Rodeo by Aaron Copland.

Title:I want to cook a very special meal for my sweetheart this Valentine’s Day….any suggestions?

Description:
 

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. Click here 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 flat iron steak (aka the top blade steak), an economical choice and one of the new value cuts developed through beef industry research. Bon appetit!

Title:Does freezing steak affect quality?

Description:
 

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?

Title:How long will beef stay fresh in the fridge?

Description:
 

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.

Click here for food safety details regarding meat storage.

Title:The Super Bowl is February 4, 2007

Description:
 

Is the crowd coming to your house for the big game this year? Touchdown Beef Chili is sure to be a hit with fans. Or try delicious, light and lean “Souper” Bowl Super Lean Chili. 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!

Click here for a link to our chili information section for more chili recipes.

Title: You don't have to give up great taste to lose weight!

Description:
 

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 29 cuts of beef that are considered lean by the USDA.  Beef can help you reach your diet and health goals! Click here 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.  Click here for more information.

Happy New Year!

Title: What’s the difference between roasting and pot roasting?

Description:
 

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 roasting and pot-roasting.

Title: Holiday Food Safety

Description: Keep your holiday gatherings free from "uninvited" guests
 

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 click here.

Title: Q: We’ll have a full house for the holidays. Any suggestions for some quick and easy appetizers to tempt our guests?

Description:
 

A:  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.

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.

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.

Title: Holiday gift suggestions

Description:
 

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. 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

Title: Christmas is on the way and I’ve always wanted to cook Prime Rib, any suggestions?

Description:
 

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.

• 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).
• For the health-conscious party planner, choose: beef round tip roast or beef eye round roast.
• For small gatherings, choose: small beef tenderloin roast, beef tri-tip roast or beef eye round roast.
• 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.

Click here for more information and roasting times for these roasts.

Title: Top Ten Tips for Holiday Roasts

Description: Today, tips 7, 8, 9 & 10
 

Let it stand!

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.) 
 

Carve Correctly

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.
 

Keep it Safe; Practice food safety 

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:
 
<!--[if !supportLists]-->·          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!

Title: Top Ten Tips for Holiday Roasts

Description: Today, Tips 4, 5 & 6
 

Shop Smart

• When shopping, pick up beef just before checking out to ensure that it stays as cold as possible.
• 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.
• Choose packages that are cold, tightly wrapped and without tears or punctures or excessive liquid.
• Purchase before the “sell by” date on the package label.

Store Properly

• 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.
• For longer freezer storage, repackage in heavy-duty aluminum foil, or place in plastic freezer bags, removing as much air as possible.
• Refrigerate in meat compartment or coldest part of refrigerator, or freeze at 0°F or colder.

Determining Doneness

• Cooking times given on recipes are only a guide – the best way to determine doneness is with a thermometer.
• 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.
• To prevent overcooking, remove roast from oven when the thermometer registers 10°F below desired doneness.

Title: Top Ten Tips for Holiday Roasts

Description: Today, Tips 1, 2 & 3
 

Which Roast?

Order in Advance

How much to buy?

These guidelines will  help determine what size roast to purchase:

• 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.) 
• 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.) 
• 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.) 
• Remember to plan about 6 ounces of cooked, trimmed beef for those “holiday servings.”

Title: Want to carve like a pro?

Description: Tips for carving your holiday roasts.
 

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. 
 
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!
 
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!

Click here for a link to our collection of recipes for prime rib and other beef roasts.

Title: What is London Broil? How do I carve it?

Description: Tips for choosing and cooking London Broil.
 

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 … give it a try. http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp

Title: Where did chili originate?

Description: While no one knows for sure exactly where chili originated…
 

... 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 18^th 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 20^th century, chili had become a national dish and chili parlors emerged around the country.

• 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.
• Just how hot varies dramatically by degree and by pepper. Remember these tips to stay cool while handling hot chilies:
• 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.
• Always wear gloves when working with chilies to help prevent the oils from touching your skin.

• Store your chili overnight and serve the next day – the more time you give the flavors to marry, the better the taste.
• Use fresh and dry chilies when cooking – fresh has a clean, citrus vegetable flavor; dried gives a rich, roasted flavor.
• Grind your own chilies by heating pods in a dry sauté pan to release flavorful oils; grind with an old coffee grinder.
• Use chipotle in your chili – it not only offers heat, but also adds a great smoky flavor.
• To add a new level of flavor and “depth” to your chili or tomato sauces, try adding red wine or beer when cooking.
• Habanero isn’t just for main dishes – its sweet citrus undertone boosts flavor in desserts, fruits and chocolate.

3. When Meat Meets Heat. 

• 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.
• 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).

• 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.
• To give your chili more body, use Hunt’s tomato purée or paste to help it thicken and reduce cooking time.
• Increase the flavor of your tomato paste by frying it briefly in a little olive oil before adding it to your recipe.

• Add some canned tomato sauce to cut the heat in your chili to a survivable level while retaining its rich flavor.
• 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!
• 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!

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 www.chilicookoff.com.

Title: World's Best Chili

Description: Who won the recent International Chili Society Contest?
 

J.R. Knudson of Granite Bay, Calif., whose flavorful red chili won the praise (and taste buds) of judges, received the award for the “World’s Best Chili” at the 40^th 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 Omaha 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 “Texas 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.

Title: Now that fall is here, can you suggest a good chili recipe?

Description: Shorter, cooler days mean chili is back on the menu!
 

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 Chili Beef Express.  Or another option is to use chuck or round steak in your chili recipe as in Touchdown Beef Chili.  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!

Title: More Tailgating Tips

Description: How can I serve warm foods at our next Tailgate without worrying about food safety?
 

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).

Title: Tailgating this fall?

Description: Keep your tailgate party safe with these tips....
 

· 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 delicious and unusual dip recipe 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!

Title: What’s the best steak for a steak salad?

Description: Garden veggies are at their peak........
 

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.

Click here for easy and delicious recipes such as Steak and Spinach Salad, Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing and others.

Title: Hot "Beef" Sundaes

Description: Hot "Beef" Sundaes are new this year at the Iowa State Fair!
 

      
   
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.  Check out the recipe here.

Title: Charcoal vs Gas Grills

Description: 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.

Click here for a link to suggested cooking times for both gas and charcoal grills.

Title: Can you over marinate a steak?

Description:
 

“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.

Title: Here’s the rub!

Description:
 

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 rub recipes you might try.

Title: Speaking of steak

Description:
 

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 http://www.iabeef.org/Content/RetailCuts.aspx or you can contact us and we’ll send you a copy to hang on your frig!

Title: What are the best steaks for grilling?

Description:
 

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 The Complete Take on Steak… A Guide to Great Beef Steaks.

Title: Beef Grilling Tip # 11

Description: Be safe when you grill!
 

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.

Title: Beef Grilling Tip # 10

Description: More about marinades
 

Here are a couple of marinade recipes to try

• Never save and reuse a marinade.
• 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.
• Allow ¼ to ½ cup of marinade liquid for each 1 to 2 pounds of beef.
• 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.

Title: Beef Grilling Tip # 9

Description: How to marinate?
 

My favorite marinade is a teriyaki-style, but no matter what your favorite flavor is, here are a few basic tips:

• ALWAYS marinate in the refrigerator, not on the counter.
• A tenderizing marinade only penetrates into the meat about ¼ inch, no matter how long you leave it!
• We don’t recommend marinating longer than 24 hours because the surface of the steak can become soft and mushy – ugh!

More about marinating later…

Title: Beef Grilling Tip # 8

Description: What steaks do you marinate?
 

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 http://www.iabeef.org/Content/cts.aspx

Title: Beef Grilling Tip #7

Description: Juicy burgers … not hockey pucks
 

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!  Click here for 100 ideas for yummy hambugers.

Title: Beef Grilling Tip #6

Description: How do you determine doneness?
 

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 - click here.

Title: Beef Grilling Tip #5

Description: Use a thermometer!
 

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 doneness for steak!  Or, if you really want to learn about food thermometers, check out this USDA site here.

Title: Beef Grilling Tip #4

Description: Tongs Belong! Forks Do Not!
 

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 (click here).

Title: Beef Grilling Tip #3

Description: Avoid Grill Flare-ups!