Minnesota Beef Council https://mnbeef.org Thu, 11 Jan 2018 15:49:52 +0000 en-US hourly 1 https://wordpress.org/?v=4.8.4 https://mnbeef.org/wp-content/uploads/2016/05/cropped-favicon-32x32.png Minnesota Beef Council https://mnbeef.org 32 32 In the Instant Pot https://mnbeef.org/beef-blog/in-the-instant-pot/ https://mnbeef.org/beef-blog/in-the-instant-pot/#respond Thu, 11 Jan 2018 15:29:25 +0000 https://mnbeef.org/?p=18709 In the Instant Pot Written by Becky Church, Communications Director The Instant Pot is revolutionizing the way many consumers cook and is adding excitement to kitchens across America. If you’ve hung out on Facebook lately, you’ve seen that many of your friends received the coveted Instant Pot for Christmas. People are sharing their favorite slow-cooker […]

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In the Instant Pot

Written by Becky Church, Communications Director

The Instant Pot is revolutionizing the way many consumers cook and is adding excitement to kitchens across America. If you’ve hung out on Facebook lately, you’ve seen that many of your friends received the coveted Instant Pot for Christmas. People are sharing their favorite slow-cooker or stove-top recipes, and boasting that they can achieve their best tasting meals in under half of the time! #Topchefstatus

What is the Instant Pot?

The Instant Pot is a safe, easy-to-use programmable pressure cooker. 

In a culture that values convenience and versatility, the Instant Pot has surely captured the curiosity of millennials. In our office, a few of our staff members recently received an Instant Pot of their own, and have shared how the new tool has been a great addition to their kitchen and busy schedules. 

I was fortunate to receive an Instant Pot of my own for Christmas. Let me tell you, it makes ‘adulting’ fun! #blessed

Personally, I recently made shredded beef in an Instant Pot. Using a Chuck Eye Roast, the beef was fully cooked, tender and fell apart delightfully in just 70 minutes! #notjoking

I mean, just look at it –

Karin has used her Instant Pot to make Macaroni and Cheese (with beef, I’m sure), and was able to conquer the cheesy mac we know and love in just four minutes.

FOUR MINUTES…Easy Mac’s got nothing on the Instant Pot!

Believe it or not, it’s not only us nerding out over the Instant Pot. In a recent Feet Up Friday, we gave away a pressure cooker – and the post practically went viral!

Another team member, Ashley, has said that her go-to Instant Pot recipe is Beef Meatloaf with Potatoes, while Katie’s favorite meal to make is a roast, “because it only takes an hour!” Katie also mentioned that the Instant Pot works wonderfully for soups, and Ashley prefers to occasionally make a cheesecake in her’s.

Hmmm, beef with a side of brownies for dessert? All #IntheInstantPot?! Don’t mind if we do. 

So, this is where we need your help.

We want to know:

1) Your favorite beef meals to make in your Instant Pot, OR

2) Beef recipes you’re dying to try in your Instant Pot.

Share your comments and photos on our Facebook post for a chance for your recipe to be featured!

And remember, #nobeefleftbehind.

 

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Join Beef Bootcamp https://mnbeef.org/beef-blog/join-beef-bootcamp/ https://mnbeef.org/beef-blog/join-beef-bootcamp/#respond Thu, 04 Jan 2018 21:12:54 +0000 https://mnbeef.org/?p=18684 Reach Your Goals with #Beef Written by Becky Church, Communications Director The top two most common New Year’s Resolutions each year are 1) to lose weight, and 2) to eat healthier.  We are here to help you reach both of those goals with Beef Bootcamp, a free group running January 8-12th!  Beef Bootcamp is a […]

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Reach Your Goals with #Beef

Written by Becky Church, Communications Director

The top two most common New Year’s Resolutions each year are 1) to lose weight, and 2) to eat healthier. 

We are here to help you reach both of those goals with Beef Bootcamp, a free group running January 8-12th! 

Beef Bootcamp is a free group that will take place in a closed Facebook group. Challengers will receive a menu and grocery shopping list for quick, easy and healthy beef recipes, PLUS workout moves, tips and accountability to keep you on track with their goals! At the end of the week, members will have the option to continue on with an 80 Day Challenge, or personally continue building off of the beef recipes and fitness motivation that they receive in the free group.

Anyone and everyone can join Beef Bootcamp by clicking here!

Hosting Beef Bootcamp, are health and fitness coaches Amber Kuiper and Rachel Marthaler, who both grew up on beef farms and have incorporated beef throughout their personal journeys to astonishing weight loss.

Rachel says, “I eat more beef now than ever before, even throughout my health journey.”

Many fitness enthusiasts often put up blinders to beef and red meat, but Rachel says “I’m not afraid of fat. Our bodies need it.”

In case you missed the segment, take a look at the fun replay! Even Twin Cities Live co-host, Steve Patterson, got in on the action!

Beef Bootcamp will include workout moves that can be done in the comfort of your own home, with minimal equipment.

It will also include a week’s grocery list and meal plan with all recipes including beef! Can you say YUM??!

We CAN’T WAIT to get started, and hope that you’ll join in too! Let’s crush those health and fitness goals by getting a fresh start.

Again, if you’d like to join, simply click here –> Beef Bootcamp!

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Would You Rather? Christmas-Edition https://mnbeef.org/beef-blog/rather-christmas-edition/ https://mnbeef.org/beef-blog/rather-christmas-edition/#respond Thu, 21 Dec 2017 18:19:10 +0000 https://mnbeef.org/?p=18657 Merry Christmas and Happy New Year to all of you! Written by Becky Church, Communications Director How did this happen??! Just when we thought time would slow down for a hot second, we are about to flip the calendar to a new month and a new year. Although we are all having a hard time […]

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Merry Christmas and Happy New Year to all of you!

Written by Becky Church, Communications Director

How did this happen??! Just when we thought time would slow down for a hot second, we are about to flip the calendar to a new month and a new year. Although we are all having a hard time believing that Christmas is already upon us, we couldn’t be more excited to be spending the holiday with family and friends that we are so grateful to have in our lives.

We are confident that we have prepped you well, as you head on your way and into your kitchen to conquer that prime rib Christmas dinner with fiery pride! In case you missed it, take a look back at some of our recent Facebook posts for recipe inspiration, how-to tutorials and beef and wine (lots of wine) pairings. From Christmas to New Year’s entertaining, we’ve got all of the bases covered with entrees, appetizers and crowd pleasers. #NoBeefLeftBehind

After the cattle are fed, chores are done and dinner is served, it will be time for some good ‘ole fashioned family bonding. Whoohoo, GET EXCITED. 

We thought we’d come up to a solution to make the holidays fun with your family, friends and kids with a quick little game that you can take with you on the road (great solution to the age-old question “Are we there yet?”).

Would You Rather – Christmas Edition

That’s right. A beloved game of “Would You Rather,” coming to you as a Christmas rendition answered by your favorite beef staff!

Put on your party pants, because the F U N is about to begin –

Karin

  1. Would you rather be one of Santa’s reindeer or be one of Santa’s elves? Probably one of the elves. They work all year to enjoy the big day with their feet up, drinking hot cocoa. 
  2. Would you rather be best friends with Frosty the Snowman or Rudolph the Red-Nosed Reindeer? Frosty! I bet he gives great hugs.
  3. Would you rather watch “Christmas Vacation” or “Elf”? Elf, obviously! I actually have never liked Christmas Vacation. Will Ferrell all the way!
  4. Would you rather live at the North Pole or at the South Pole? North Pole … On top of the World!
  5. Would you rather eat Christmas cookies for a year or eat candy canes for a year? Cookies, hands down!
  6. Would you rather host a Christmas party or host a New Year’s Party? Christmas party. That way I can just have fun on New Years!

Royalee

  1. Would you rather have marshmallows in your hot chocolate or have candy canes in your hot chocolate? Marshmallows
  2. Would you rather wrap gifts or shop for gifts? Wrap gifts.  I love to gift wrap!
  3. Would you rather go sledding or go for a sleigh-ride? Sleigh-ride.  I love the sound of sleigh bells and I love horses too.
  4. Would you rather wear Christmas jammies or a Santa suit? I would rather wear a Ms. Claus suit.
  5. Would you rather hang Christmas lights or bake Christmas cookies? Bake Christmas cookies
  6. Would you rather go for a snowmobile or sleigh ride? Sleigh ride

Becky

  1. Would you rather have to sing Jingle Bells or wear a Santa hat every time you went to the grocery store? Jingle Bells..“the best way to spread Christmas cheer is singing (off-note) for all to hear!”
  2. Would you rather make Christmas gifts or buy them? Make them, if/when time allows
  3. Would you rather have a Christmas cookie bake or cookie exchange? Cookie bake
  4. Would you rather ride the Polar Express or live in a giant gingerbread house? I saw the Polar Express movie with my cousins when it first came out in theaters. I’d be down for the real-life adventure!
  5. Would you rather see the Nut Cracker or dance in the Nut Cracker? Although not as coordinated as ballet dancers, I like to think I have some killer dance moves when no one is watching…similar situation to my above singing.
  6. Would you rather drink hot chocolate or hot apple cider? Hot apple cider

Katie

  1. Would you rather visit the North Pole or Bethlehem? Bethlehem
  2. Would you rather receive socks or receive mittens? I hate wearing socks!
  3. Would you rather celebrate your birthday or celebrate Christmas? The traditions are wonderful and the holiday is always spent with family.
  4. Would you rather make snow angels or go ice skating? Ice skating. When I was younger I would pretend I could do all those cool tricks 😊
  5. Would you rather rake leaves or shovel snow? Rake leaves. As much as I like the looks of snow, I really do not like the cold. I would rather be curled up on the couch with a good book and hot cup of cocoa watching the snow fall. 
  6. Would you rather stay home or go out to celebrate? Stay home surrounded by family.

Ashley

  1. Would you rather have a white Christmas or Christmas without snow? I love a white Christmas!  Even more so as our kiddos grow and enjoy playing in the snow.
  2. Would you rather have eggnog or hot chocolate? Hot chocolate – 100%.  Who doesn’t love a warm glass of hot chocolate after working or playing outside?  We love a variety of hot chocolate in our household, though white hot chocolate and mint hot chocolate are the top two favorites!
  3. Would you rather get a gift in a small package or get a gift in a big package? This is a great question!  I love flowers, chocolate and things that sparkle 😊 so, big or small… I’m good with either (or both) 😉
  4. Would you rather peak at your gifts beforehand or be surprised when you open them? There are so few real surprises in life. So, even though I’m horrible at keeping surprises a secret, I love the surprise that comes with opening a gift of my own.
  5. Would you rather have an angel at the top of the tree or a star on the top of your tree? We have a star on our tree.  I wish I could give a heartfelt reason as to why… but, we first got married I went shopping for Christmas ornaments and fell in love with a star that was covered in pearls, which I love. This is the 12th Christmas it’s been on top of our tree.
  6. Would you rather wear mittens or wear gloves? When dealing with farm chores and children, being able to use your fingers to help with a gate, fix a broken toy, hold a hand while outside is a must – so it’s gloves for me.

 

Renee

  1. Would you have a winter wonderland or summer sun all year around? Summer sun (ironic that I live in Minnesota)
  2. Would you rather have prime rib or hamburgers for Christmas dinner? Prime rib
  3. Would you rather be Mrs. Claus or be Santa’s lead elf? Santa’s lead elf
  4. Would you rather have a snow fight or build a snow man? Build a snowman
  5. Would you rather have tinsel for hair or wear stockings as socks? Wear stockings as socks
  6. Would you rather go sledding or skiing? Skiing
  7. Would you rather stay home or go out to celebrate? Stay home surrounded by family.

Wishing you all a Merry Christmas and Happy New Year!

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15 Gift Ideas for Your Cowboy https://mnbeef.org/beef-blog/15-gift-ideas-cowboy/ https://mnbeef.org/beef-blog/15-gift-ideas-cowboy/#respond Wed, 13 Dec 2017 01:53:13 +0000 https://mnbeef.org/?p=18634 15 Gift Ideas for Your Cowboy Written by Becky Church, Minnesota Beef Council Communications Director Giddy on up, because now that we’ve covered gifts for the cowgirl, it’s time to go over some gift ideas for your guy! Following in suit, I’ve got a compiled list of gifts that will be practical and exciting to […]

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15 Gift Ideas for Your Cowboy

Written by Becky Church, Minnesota Beef Council Communications Director

Giddy on up, because now that we’ve covered gifts for the cowgirl, it’s time to go over some gift ideas for your guy! Following in suit, I’ve got a compiled list of gifts that will be practical and exciting to open (*hopefully). Keep in mind that Minnesota cowboys equals cap-wearing four-wheeler ranchers. So although a nice pair of Wrangler’s may come to mind when shopping for your cowboy, we have some items on this list that are a little bit more #Minnesotan.

If you’re someone who prefers hiding gifts in your closet, a few of these items may need to be hidden somewhere a little roomier…I think you’ll see what I mean shortly.

For his closet: 

1) Carhartt Fleece-lined jeans

So we got these for my dad one year, and I am pretty sure that they are still in his closet with the tags on…simply because they are “just too nice to wear.” Even when it’s below zero when snow-blowing, lambing, calving, etc? Okay, Dad, sure thing! 

I mean, just take a look at these jeans. They may not scream Wrangler, but they do scream toasty warm. Watch out, your rancher is about to become a lumberjack with these plaid, fleece lined luxurious jeans. 2) Carhartt Jacket
Obviously, because you have to complete the ensemble…heck, throw in the matching gloves and hat while you’re at it, and he’ll be ready for anything. (p.s. See that? Proudly made in the USA)

  

3) Button-Up Shirts

Okay, so although he’ll go falling in love with his Carhartt’s, it’s best that he also have something a little lighter and perhaps more tailored for some events off the farm. Long sleeve button-up shirts are a perfect option that can be worn all year around. You can find a ton of options in different brands including Stetson, Cinch, Polo, Roper, Wrangler or Ariat. Or, the “Classic Chaps – Regular Fit Shirt” from Kohl’s (currently on sale, #yourewelcome).

See how proud this guy is? Give your man a new button-up, and he’ll be looking f-i-n-e.

4) Cowboy Hat

Now, while we may not have a ton of cowboy hat-wearing men in the northland here, someone’s got to confidently rock the trend. So, here you are – a felt cowboy hat for the winter months.

For his feet –

5) Muck Chore Boot 

All-purpose and highly functional. Perfect for trudging through Minnesota’s unpredictable weather that comes with each season.

6) Cowboy Boots

A necessity perfect for dressing up or down, day or night.

7) Driving Mocs/Shoes

For a guy who puts on the miles at many livestock shows or is constantly on-the-go and on his feet. Roper Driving Mocs or Twisted X are nice options to put into rotation with his boots.

For his shop or barn –

8) Wifi Indoor/Outdoor Security Camera

..A potentially life-saving and luxury item up next here! If you have a calving barn or show barn, installing a wifi camera in the barn is a nice option to have. Rather than going out every hour into the frigid temps during the middle of the dark night, you can simply check what’s happening in the barn via an app on your phone or laptop. Here is the D-Link Camera, but there are many options available. 

 

9) Tools

Tools, tools and then more tools. Any store’s tool department may seem slightly foreign to you, but trust me when I say that there always seems to be some sort of exciting new saw or wrench set out there each year.

Life advice: What seems to work well for some women, is that if they buy their man a new saw, he is much more excited to get to work on those home improvement projects that somehow have been put off for longer than anticipated.

(pretty sweet grinder, eh?)

10) Shovels

Don’t cut corners here. There are a lot of options out there, for different purposes. It’s highly recommended that you try each out while in the store, as if you are pretending to shovel.

Okay, maybe not…but it would be nice of you to provide free entertainment to all other shoppers, don’t you think?

11) Forks

No, not the kind you eat with. I am talking about the kind of forks you clean up with. Again, like shovels, there are many options. If you’re heading to a show, you will want a stall fork for chips. If you’re at home with stalk or straw bedding, a traditional pitch fork will do.

For his stomach:

11) Yeti Tumbler

A great option for keeping your beverages hot or cold while being outside working cattle, firing up the grill or on the road. 

 

12) Grill

My dad loves grilling and smoking (*meat). An awesome option, although spendy, would be to buy a grill that can double as a smoker.

13) Steak Knife Set 

Because everyone should have a good set of steak knives. Make a man feel a little bit man-lier by giving him a set of knives that will make him look strong (and like a great cook) as he slices through that perfectly-cooked steak. #BeefItsWhatsForDinner

 14) Cast Iron Skillet 

Looking for an all-purpose gift to give a beginner or advanced cook in your life, or even a recent graduate? The cast iron skillet it is!

Bonus: There are a TON of cast-iron skillet cookbooks out there. 

15) Beef

More promising than Clark W. Griswold’s jelly-roll-of-the-month club, beef comes in as last *but certainly not least* on our list. It’s a gift that keeps on giving the whole year through! Find amazing recipes here.

Sidetone: Beef sticks are super convenient to bring with him on-the-go, or complement his evening beer. Many local meat markets offer holiday gift cards or meat boxes filled with an assortment of steaks, which leaves the guess work out of the picture for you! Check out our friends at the University of Minnesota Meat Lab, Greg’s Meats and Big Steer Meats for current specials!

Happy Shopping and feel free to shoot me a message if you need opinions on those boots or button-ups 😉

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15+ Gift Ideas for your Cowgirl https://mnbeef.org/news/15-gift-ideas-cowgirl/ https://mnbeef.org/news/15-gift-ideas-cowgirl/#respond Tue, 12 Dec 2017 19:39:42 +0000 https://mnbeef.org/?p=18601 15+ Gift Ideas for Your Cowgirl Written by Becky Church, Minnesota Beef Council Communications Director Saddle up, because I’ve got a compiled list of gifts that will be practical and exciting to open! #winning If you’ve been falling behind on Christmas shopping, no need to worry. Not only are ideas listed below, but I’ve got […]

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15+ Gift Ideas for Your Cowgirl

Written by Becky Church, Minnesota Beef Council Communications Director

Saddle up, because I’ve got a compiled list of gifts that will be practical and exciting to open! #winning

If you’ve been falling behind on Christmas shopping, no need to worry. Not only are ideas listed below, but I’ve got you covered with convenient links for each item to purchase online.

Friends, get your gift hiding place at home ready –

For the fashionista: 

1) FarmHer Apparel

There’s nothing better than clothes that work as layers for all seasons, and also show off your country charm. I’m liking the vibe of this comfy vintage tee…and that “Homegrown” hoodie?! #cozy

2) The Beef Boutique Accessories 
 Accessories are usually a safe bet for gifts, plus it’s fun to find the style that best fits the gift receiver – whether that be in the form of a necklace, bracelet, scarf or earrings. Added bonus – one size fits all!

  

3) Boots 

Pretty sure ANYONE would love a new pair of boots – functional, fashionable and comfortable. You truly can’t go wrong.

*Note – if you decide to give boots, you MUST require a quick impromptu fashion show upon opening. Absolutely required.

4) Embroidered PW Tunic  

A favorite of Ree’s, now available online at The Merc! Super cute, and can be worn casually during the day and dressed up at night! Cute and convenient – now that’s the name of the game here.

p.s. While you’re casually browsing her website, you best be checking out her jewelry too! Turquoise always calls my name..

yes, I admit it.

5) Carhartt Overalls (and jacket) 

A must for calving season, cold winter mornings and nightly chores out in the barn! 

Mine are the original tan color, but they also offer dark brown and black – Can you say c-l-a-s-s-y?! Another wonderfully-easy piece that transitions from day to night..if you catch my drift.  Um, oh yeah, you should probably have her try these on and give you a little fashion show too.

6) Muck Boots 

Maybe not as fashionable as the above boot option in #3. BUT, highly functional. I wear mine all year around. #noshame

 

For the fitness fanatic: 

7) Annual Beef Bootcamp Membership 

PSA – JANUARY 1ST IS COMING. And, you know what that means..time to kick it into gear. Maybe, you want to sign up together!

Access to hundreds of online streaming workouts, meal plans (with beef!) to keep your family fueled, grocery shopping lists to save money and an online accountability group to keep you successful! I bet your average gym membership doesn’t come with all of this. Email becky@mnbeef.org to get signed up!

8) Portioned meal containers 

Use them for the kiddos’ lunches or for you and your hubby’s. Or prefferably, both! 

 

9) Apparel 

Whether they will work out in it or not, the choice is up to them. And really, has anyone ever complained about having comfy clothes to wear around the house?!

This “Body by Beef” is perfect for working out when in Beef Bootcamp and for pitching hay bales in the summer.

  

10) Cattle and Cardio Tank Top 

(Suitable for wearing at the gym or while picturing cattle and separating pairs). 

For the cook:

11) Instant Pot or Pressure Cooker

See why our own staff member, Ashley, loves her InstantPot on our latest segment of Feet Up Friday! 

12) Pioneer Woman Cookware 

Whether she prefers baking over cooking or vice versa, the Pioneer Woman’s dishes and cookware designs will make her kitchen the brightest place in the home. 

This mixing bowl is life. Seriously – whether mixing up meatballs or meatloaf, or cookies and brownies – it gets the job done.  

And how about these little measuring cups?

They are called measuring cups, because they are intended to be used as such.  However, I prefer to use them as little bowls for my snacks..just me?! I’d like to say that I use them to measure out portions, but that is not the case either.

13) Pyrex 

The mixing bowls are perfect for whipping up scrumptious desserts, or storing leftover meals. The bakeware is awesome; in fact, essential. I am a firm believer that everyone deserves to have a trusty, go-to 9×13″ glass pan. What’s even better? All Pyrex sets come with lids! Life-saving. Say goodbye to dried-out desserts and cling wrap disasters in the fridge.  

Another staff favorite that was recently featured on Feet Up Friday, by your’s truly. 🙂 

 14) Cast Iron Skillet 

Looking for an all-purpose gift to give a beginner or advanced cook in your life, or even a recent graduate? The cast iron skillet it is!

Bonus: There are a TON of cast-iron skillet cookbooks out there. For example, this one – 

And yes, I chose this one because it had cinnamon rolls on the cover – a sure sign of delicious recipes inside!

15) Pampered Chef Mix N’ Chop 

Here’s another staff-approved favorite perfect for cooking ground beef, applesauce, potatoes – you name it.

For the Art Lover –

16) Painting by Michelle Weber

One of these bad boys will turn your house into a home rather quickly! I received a framed print as a gift from my friends this summer, and I absolutely love it! 

For Everybody –

17) Beef – Beef sticks are super convenient to bring with or without a bottle of wine as a hostess gift, OR as an appetizer for holiday parties OR for on-the-go snacks while battling the holiday craziness! Get them from your local grocery store or meat market. Many local meat markets offer holiday gift cards or meat boxes filled with an assortment of steaks. Check out our friends at the University of Minnesota Meat Lab, Greg’s Meats and Big Steer Meats for current specials!

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5 Ways to Avoid Holiday Weight Gain https://mnbeef.org/beef-blog/5-ways-avoid-holiday-weight-gain/ https://mnbeef.org/beef-blog/5-ways-avoid-holiday-weight-gain/#respond Tue, 05 Dec 2017 18:31:12 +0000 https://mnbeef.org/?p=18580 5 Tips and Tricks to Avoid Holiday Weight Gain Written by Renee Korczak PhD, RD, LD We’ve got 5 tips and tricks to help you enjoy your favorite foods this holiday season without the unwanted side effect: weight gain. The holidays are a special time of year to be enjoyed with your family and friends! […]

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5 Tips and Tricks to Avoid Holiday Weight Gain

Written by Renee Korczak PhD, RD, LD

We’ve got 5 tips and tricks to help you enjoy your favorite foods this holiday season without the unwanted side effect: weight gain.

The holidays are a special time of year to be enjoyed with your family and friends! While most of us look forward to this special time, it can lead to changes in eating behavior and unwanted weight gain. For example, did you know that on average, “Americans gain up to two pounds during the holiday season?!?” (1). 

While two pounds may not seem like a lot, even a small weight gain over a short period of time can lead to larger weight gains in the future, especially if healthy eating behaviors aren’t re-introduced. 

I’ll admit – being on the deprivation diet over the holidays is not fun…but I’m here to inform our readers that you DON’T have to be.  You can enjoy some holiday food, take care of yourself and start the new year off feeling positive about yourself. 

Here are my top 5 tips and tricks to avoid that unwanted holiday weight gain and help you to feel your best:

Tip #1: Do NOT skip meals and save your calories for a big dinner and dessert. I know that we all get busy during this season, but your eating habits shouldn’t change. I recommended eating three main meals a day, plus one or two small snacks to keep your metabolism going.  Skipping or delaying meals will only make you overindulge when you do eat. 

Tip #2: Stay hydrated.  Water may not be the most exciting thing to drink, but the addition of fresh fruit or some fresh lemons or limes, can make it taste good.  I recommend making a goal of  8-8 fluid ounce glasses a day (total of 64 fluid ounces) to achieve hydration.  Dehydration can lead to feelings of fatigue, and contribute to headaches, so drink up.  Also, individuals who are not adequately hydrated, often mistake thirst for hunger, and consume extra calories from energy-dense sources such as cookies, candy and salty snacks.  If sixty-four fluid ounces a day seems like a lot to you, then aim for a more reasonable goal and load up on fruits and veggies, since these foods naturally contain some water.

Tip #3: Balance your plate by choosing foods that are sources of nutrients such as protein and fiber.  Protein can be found in both animal and plant sources. Some examples of animal sources of protein include beef, chicken, fish, pork, dairy products, and plant sources of protein like whole grains and soy.  Fiber can be found in fruits, vegetables, and whole grains.  The combination of these two nutrients, will help keep you full without contributing excess calories from sugar or fat.  Aim to fill most of your plate with vegetables, whole grains and fruit. Fill the remainder of your plate (about ¼ of it) with high-quality sources of protein such as beef.    

Tip # 4: Make time for yourself. In the midst of this busy season, we often remember to take care of everyone else except ourselves.  Remember to take at least 30 minutes for yourself each day to decompress and relieve some stress. You can do this through exercise, meditation or just relaxing with a good book and bath! 

Tip # 5: Get 7-8 hours of sleep each night. Sleep is such an underrated component of our health and well-being and there is increasing evidence to show that sleep influences eating behaviors. Research suggests that short sleep duration, poor sleep quality and going to bed later than normal, are all associated with increased food intake, poor diet quality and increased body weight (2). Aim for 7-8 hours of sleep each night to keep your nutrition in check, especially during the holidays.   

How do you plan to enjoy this Christmas season? We’d love to hear in the comments below.

References

  1. Academy of Nutrition and Dietetics. Stay Mindful with 4 Tips for Holiday Eating. http://www.eatright.org/resource/health/lifestyle/holidays/a-healthy-approach-to-holiday-eating. Accessed December 3, 2017.
  2. Chaput JP. Sleep patterns, diet quality and energy balance. Physiol. Behav.2014; 134:86-91.

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Bounce Back from Holiday Indulging https://mnbeef.org/beef-blog/bounce-back-holiday-indulging-beef/ https://mnbeef.org/beef-blog/bounce-back-holiday-indulging-beef/#respond Tue, 28 Nov 2017 17:04:42 +0000 https://mnbeef.org/?p=18564 Bounce back from weekend indulging Maybe you’re coming out of Thanksgiving weekend with tighter pants and buttons. The holiday season is a time of fun that comes along with many work parties, social outings and family get-togethers – all typically centered around food.  Whether you have an upcoming cookie bake or party planned with friends this […]

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Bounce back from weekend indulging

Maybe you’re coming out of Thanksgiving weekend with tighter pants and buttons. The holiday season is a time of fun that comes along with many work parties, social outings and family get-togethers – all typically centered around food. 

Whether you have an upcoming cookie bake or party planned with friends this weekend, it’s not too late to bounce back from the post-Thanksgiving meal blues with these healthy beef options! 

It’s so easy to enjoy beef while feeling guilt-free this holiday season. Whether you pair a beef roast with a side of oven-roasted veggies, or serve up some fresh beef fajitas, options always remain endless. 

Today, I’m sharing not one, but THREE, easy recipes that will have you feeling back on track without feeling deprived!  

First up, is a Grilled Spicy Steak Salad with Guacamole Salsa. Drizzled guac?! Yes, please. 

INGREDIENTS:

  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
  • 8 cups mixed salad greens
  • 1/2 cup Herdez® Guacamole Salsa, divided
  • 1 cup cherry or grape tomatoes, cut in half
  • 1/2 cup thinly sliced red onion
  • 1 can (11 ounces) Mandarin oranges, drained
Marinade:
  • 1/3 cup fresh lime juice
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder

View the full recipe and instructions here > http://bit.ly/2idItaZ

Next, is the Farmer’s Market Vegetable, Beef and Brown Rice Salad. It’s as colorful as it is bursting with flavor, and packed with some vegetables that may not be in your common regime.  

View the full recipe and instructions here > http://bit.ly/2BlgEkN  

INGREDIENTS:

  • 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
  • 1 teaspoon olive oil
  • 2 cups asparagus pieces (2-inch pieces)
  • 1 medium yellow squash, cut lengthwise in half, then crosswise into 1/4-inch thick slices
  • 3 cups hot cooked brown rice
  • 1 cup diced, seeded tomatoes
  • 1 cup canned garbanzo beans, rinsed, drained
  • 1/4 cup fresh basil, thinly sliced
  • 1/2 teaspoon salt
Marinade:
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 tablespoon honey
  • 2 teaspoons fresh thyme, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Last but certainly not least, is Mexican Steak Soft Tacos. Why? Well, because it’s Taco Tuesday, and who doesn’t love a healthy taco!?

INGREDIENTS:

  • 12 ounces leftover beef Flank Steak
  • 1/2 cup sour cream or greek yogurt
  • 2 teaspoons fresh lime juice
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup drained canned black beans
  • 1/2 cup chopped seeded tomatoes
  • 3 cups thinly sliced romaine lettuce
  • 4 medium whole wheat or flour tortillas (8 to 10-inch diameter)

View the full recipe and instructions here > http://bit.ly/2BvhT1N  

What are your go-to health hacks after over-indulging? Share your tips!

 

Happy Taco Tuesday! 

Becky 

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Thank You, Farmers https://mnbeef.org/news/thank-you-farmers/ https://mnbeef.org/news/thank-you-farmers/#respond Tue, 21 Nov 2017 17:07:37 +0000 https://mnbeef.org/?p=18542 It Starts with A Farmer Aside from feeling the turkey, stuffing, potato, cranberry and pumpkin pie hangover to come, we sat back in our chairs for a bit to welcome Thanksgiving with our thankful thoughts. Thanksgiving presents the perfect opportunity to gather as friends and family around the table. Rather than the usual question of […]

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It Starts with A Farmer

Aside from feeling the turkey, stuffing, potato, cranberry and pumpkin pie hangover to come, we sat back in our chairs for a bit to welcome Thanksgiving with our thankful thoughts.

Thanksgiving presents the perfect opportunity to gather as friends and family around the table. Rather than the usual question of “hey kids, how was school today?,” families instead take the time to share their grateful thoughts before passing the bread and butter.

This week, and always, we are thankful for the cattlemen and cattlewomen who diligently work their tails off to feed your’s!

No matter who you’re with or what you’re eating this Thanksgiving, it starts with a farmer.

It starts with the farmer.

We are thankful for your labor of love and your ever-persisting determination to raise functional cattle, advance genetic quality and deliver a wholesome end product.

It starts with a farmer.

We are thankful that you sacrifice your already busy schedule to get daily chores and feedings done.

It starts with a farmer.

We are thankful that you teach integrity and love by example.

It starts with a farmer.

We are thankful that you care for your cattle, no matter the blustering wind, rain, snow or sleet.

It starts with a farmer.

We are thankful for your hugs and encouraging smile even in the midst of hardship.

It starts with a farmer.

We are thankful for your can-do attitude, which everyone could take note of and apply within their own lives.

It starts with a farmer.

We are thankful for the beef that gathers friends and family around the table.

It starts with a farmer.

We are thankful for you. Between your long hours, embracing hugs, strong character and unceasing work ethic, there’s something special about a beef farmer.

Wishing you a Happy Thanksgiving surrounded by those you love,

Becky

Some more #thankfulthoughts from our staff:

“This year I am thankful for my growing family gathered around the table. I am especially thankful for my 3-month-old daughter!” – Katie Davis

“I’m thankful for abundant blessings, and for a weekend filled with family time together carrying out holiday traditions.” – Becky Church

“I’m thankful that my life is filled with God, a wonderful family and lots of friends.  Thanksgiving is also a time that I am thankful for all the producers and their families that I have gotten to know in Minnesota through my job at the Minnesota Beef Council.” – Royalee Rhoads   

“I’m thankful for my good health and the good health of my family, friends, and all of my students and clients that I have helped counsel in the past. I am also thankful for the opportunity to be an educator and nutrition thought leader for consumers who are looking for sound information on diet, cooking, sustainability, and where their food comes from.” – Renee Korczak 

“Our family is grateful to be blessed by good health and lots of love. Family and friends that warm our hearts with kindness and God’s many blessings!” – Karin Schaefer

“I’m thankful for many things this year! First and foremost, my family. I am blessed in many ways. I’m also thankful that I’m able to both live and work in an industry that helps feed the world.” – Ashley Kohls

Share with us – What are you thankful for?

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Tune in Tomorrow – We’re on Twin Cities Live! https://mnbeef.org/news/tune-tomorrow-twin-cities-live/ https://mnbeef.org/news/tune-tomorrow-twin-cities-live/#respond Tue, 14 Nov 2017 18:06:37 +0000 https://mnbeef.org/?p=18513 We’re Dining with Alice on Twin Cities Live  Tomorrow, it’s time – time for another segment on Twin Cities Live!   Joining us on tomorrow afternoon’s segment, is Alice Seuffert, the successful woman behind the “Dining with Alice.”  Alice is a mom to two, school-aged kids (Stella and Wes). She is passionate about blogging, as well […]

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We’re Dining with Alice on Twin Cities Live 

Tomorrow, it’s time – time for another segment on Twin Cities Live!  

Joining us on tomorrow afternoon’s segment, is Alice Seuffert, the successful woman behind the “Dining with Alice.” 

Alice is a mom to two, school-aged kids (Stella and Wes). She is passionate about blogging, as well as savoring food, recipes and motherhood. 

“I want to help you conquer the kitchen, be the mom you want to be, and make room for who and what you want in life,” she says.

Alice goes on to say, “In my kitchen, I have a huge sign that says, ‘Gather.’ To me, that sign means we gather together to celebrate good food and have meaningful conversations together. That’s what I hope for you.”  

Tomorrow, Alice will be featuring a take-out style beef meal that will be perfect for Black Friday. After being “turkey-ed out” on Thanksgiving, you’ll be craving some delicious beef for a protein punch after you shop ’til you drop! So, we’ve got you covered with some slow-cooker, take-out inspired Beef and Broccoli, as well as Philly Cheesesteak Sandwiches.  

To make these recipes, head over to your grocery store now so you’re ready to cook with us! We’ll be using a Chuck Roast for the Beef and Broccoli recipe, and a Tip Sirloin Roast for the Philly Cheesesteak Sandwiches.

You can plan to review the recipe before tomorrow, so you can easily follow along as Alice “shows and tells!”  

First off, is her “Beef and Broccoli” Recipe:  

Beef and Broccoli Recipe 

Ingredients: 

2.25 lbs Chuck Pot Roast (boneless) 

½ Large Sweet Onion (thinly sliced) 

3 cups Beef Stock, divided 

¾ cup Soy Sauce 

½ cup Brown Sugar 

¼ cup Sesame Oil 

1 TB Minced Garlic 

3 TB Cornstarch 

16 ounces Frozen Broccoli (defrosted and warmed) 

Directions: 

Place the pot roast in your freezer for twenty minutes. Remove from freezer and slice the beef into 3 inch long and ½ inch wide pieces or medium bite-size pieces. Remove any large chunks of fat. Place beef into a Crock-Pot Slow Cooker set to high, and add onion slices, 2 cups of beef stock, ¾ cup soy sauce, ½ cup brown sugar, ¼ cup sesame oil, and 1 TB minced garlic. Cook on high for 2 hours. 

In a small Tupperware container with a sealable lid, add 1 cup of cold beef stock and the 3 TB of cornstarch, put on the Tupperware lid and shake until combined. Add this mixture to crock-pot, replace lid, and continue cooking an additional hour. Once the beef has finished cooking, add the broccoli. 

Serve with green onions, nuts or seeds, and over rice. 

Serves 6-8 

  ————————–

Tips for Making Beef and Broccoli:

  • A chuck roast brings flavor to this dish, however, remove any large chunks of fat before cooking. 
  • Wait to add the broccoli until the end to maintain the color and texture of the broccoli. 
  • This recipe does really well as a leftover. Make the recipe in your crock-pot slow cooker, store, and reheat for a quick weeknight meal or lunch. 

 Next, Alice will be showing her Philly Cheesesteak Sandwiches –

Philly Cheesesteak Sandwich Recipe

You can find Alice’s recipe here: http://diningwithalice.com/crockpot/phillycheesesteak/  

Alice’s Tips for Making Crock Pot Philly Cheesesteak Sandwiches:

  • Do some research ahead of time and find a butcher who will slice the tip sirloin for you. If you are going to a butcher at a grocery store, you may need to call a day ahead or check on the meat slicer’s hours (they usually aren’t always available). 
  • The thinner you get the meat sliced the better! 
  • If you must have Crock Pot Philly Cheesesteak Sandwiches and you can’t get it sliced, you can always buy a tip sirloin roast, put it in your freezer for 20 minutes, and slice it as thin as you can. 
  • I use the slicing blade on my food processor to get the thinnest onions and peppers. Make sure you use sweet onions. 
  • This makes a great freezer meal and this recipe is featured in my ebook, Freezer Meals for Moms, available for purchase here: http://www.e-junkie.com/293628/product/504555.php 

Be sure to tune into KSTP-TV at 3:00 p.m. for the LIVE segment and follow our Instagram account for all of the behind-the-scenes! 

 

Get ready to kick it in the kitchen!

Becky

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Beef in Argentina https://mnbeef.org/beef-blog/beef-in-argentina/ https://mnbeef.org/beef-blog/beef-in-argentina/#respond Tue, 07 Nov 2017 16:09:18 +0000 https://mnbeef.org/?p=18491 My Argentinian Food Experience with Beef This past October, I had the opportunity to travel to Argentina to attend the International Congress of Nutrition. Beyond my work obligations, I built in some vacation. Because, well, a 12-hour plane ride from Minneapolis to South America is a long way to go without experiencing some international cuisine […]

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My Argentinian Food Experience with Beef

This past October, I had the opportunity to travel to Argentina to attend the International Congress of Nutrition. Beyond my work obligations, I built in some vacation. Because, well, a 12-hour plane ride from Minneapolis to South America is a long way to go without experiencing some international cuisine and culture. 

I must admit, Argentina is a country that has been on my list of “places to go” for many years now, perhaps because Argentinian people have a love and appreciation of food and eating, and so do I!

Argentine cuisine is described as a cultural blending of Mediterranean influences such as those created by the Italian and Spanish. In Buenos Aires, I found everything from pizzas and pastas to more traditional South American dishes like empanadas (tiny, homemade meat pies). 

Enjoying an authentic empanada

Argentinians also embrace dancing, and the tango is an integral part of history which is still found in all parts of Buenos Aires, from mythical cafes to the middle of the streets, and also in parts of the city’s most authentic neighborhoods. 

Outside of Buenos Aires, regions of Argentina, like Mendoza, are known for the production of Malbec wine and other varieties like Cabernet Franc.  Most vineyards in Mendoza do not distribute to the United States, so the opportunity to learn about agriculture and growing conditions that favor lush Malbec grapes, was truly a unique opportunity. 

My first stop in Argentina was in the capital city of Buenos Aires. When I first arrived, the locals told me that I had to experience a traditional Asado, which is an Argentinian barbecue that includes a premium cut of beef prepared over a hot fire, plus other tapas style dishes, each paired with a unique Argentinian wine. 

Unlike barbecues in the states, an Argentinian Asado is so much more than your average barbecue. It means cooking in its purest form with just fire, a grill and some meat.  It is very common to have an Asado with friends and spend quality time together conversing over great food and locally produced wine!

I was excited to experience a traditional Asado and searched for the finest restaurant in Buenos Aires that would offer a unique experience.  “Steaks by Luis” is what the locals recommended because it is not your ordinary place to eat.  Instead, “Steaks by Luis” is hosted in the private quarters of a chef’s home and groups are limited to about 10 guests at a time. 

Dinner begins at 8:00 p.m, and you are welcomed with a traditional course of picada (i.e. antipasto).  I learned that antipasto in Argentinian culture is very similar to Italian antipasto.  You nibble on items like olives, prosciutto, and sun-dried tomatoes.  Argentinians also like to add mini-empanadas and chorizo to the antipasto dish.  After antipasto, we were served a mixed green salad with confit tomatoes, apples, cheese and a house-made honey mustard vinaigrette.  On to the next course, the Achuras which are assorted cuts of meat, including sweetbreads, that are grilled to perfection and served with chimichurri sauce, a spicy mixture of garlic, vinegar and onion.

At this point, I’m on to my fourth course, if you’ve been counting!  The fourth (and main!) course was the main entrée (350 grams of premium “Bife de Chorizo,” or New York Strip, with a side of roasted potato in olive oil and sea salt).  

Is your mouth watering yet?  The cut of steak was so tender, flavorful and honestly, unlike anything that I have ever tasted!

It’s no wonder that people fly from all over the world to eat steak in Argentina.  To pair with the steak, was a healthy pour of Argentinian Malbec wine, made from a small family-owned vineyard in Mendoza. 

To finish off this fantastic five course meal was a serving of “Dulce de Leche” cheesecake topped with whipped cream and a candied orange peel.  “Dulce de Leche” means “sweet from milk” and can be found all over South America with slight recipe variations from country to country. 

Our Asado ended at 11:00 p.m, and it was truly an amazing experience.  The opportunity to learn about Argentinian cuisine from a local chef and share food with great company was all I could have asked for. 

After my experience at “Steaks by Luis,” I began to think that all Argentinians must be beef-lovers. As it turns out, I’m not wrong. 

Here’s some quick stats for you:

In 2016, Argentinians consumed about 120 pounds of beef per capita1.  This is second to Uruguay, with consumption of 124 pounds of beef per capita1. Hong Kong falls third with consumption of 114 pounds of beef per capita, and the United States is fourth in terms of beef consumption per capita (about 80 pounds in 2016)1.

Argentine people LOVE eating beef, and no other dish more genuinely matches their national identity.  Social gatherings are centered on sharing a meal and invitations to have dinner at home is viewed as a symbol of friendship and warmth. 

Besides dinner, lunch is also considered an important meal, with people taking time out of their day to meet with friends and family, or to connect with colleagues.  Lunch is typically a later meal compared to the U.S. and eaten at 2:00 p.m.  Lunch meals, from what I experienced, are an assortment of freshly-roasted vegetables, cheeses, olives, and bread served with a glass of red or white wine (of course!). 

 

The lunch meal is spread out over two hours and ends with something sweet like “Dulche de Leche” or something simpler like a good piece of chocolate and coffee. Either way, you can’t go wrong with the dessert either!

My experience in Argentina was incredible, and I feel so fortunate to have had the opportunity to embrace the local culture and enjoy authentic food while I was there!  I already know that I will travel back again one day to explore other parts of the country like Patagonia.

 

Until next time!  

Renee

Reference

  1. World Beef Consumption Per Capita. http://beef2live.com/story-world-beef-consumption-per-capita-ranking-countries-0-111634. Accessed November 5, 2017.

 

 

 

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A Night at Iron Fork https://mnbeef.org/beef-blog/night-iron-fork/ https://mnbeef.org/beef-blog/night-iron-fork/#respond Fri, 03 Nov 2017 16:40:15 +0000 https://mnbeef.org/?p=18464 A Night of Cuisine and Competition at Iron Fork Each year, we attend City Page’s Iron Fork Event during the first week in November. This year, was no different – and the event took place last night! As far as what the event entails, the best possible description we can give you, comes straight from […]

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A Night of Cuisine and Competition at Iron Fork

Each year, we attend City Page’s Iron Fork Event during the first week in November. This year, was no different – and the event took place last night!

As far as what the event entails, the best possible description we can give you, comes straight from Jessica Armbruster, Arts Editor with City Pages:

“We’re throwing our epic food party. Iron Fork is part-binge session, part-competition, and part-party.” 

I mean, doesn’t the ice sculpture say it all? 

We couldn’t agree more! A big party it is – so much so, that we crank out our “Beef Roulette” for the occasion. Because when betting on beef, everyone comes out as a winner!

Throughout the night, we had about 1,000 people stop by to play and interact with us at our booth.

Rules of the game: To play, participants place a chip on their favorite cut of beef on the enlarged cut chart board. We then spin the roulette wheel – whose numbers are replaced with beef cut photos, of course 😉 – and if one of the two golden marbles lands on your selected cut, you win!

Winner, winner beef dinner! Or…at least a hefty, high-quality and heavy-duty grilling spatula and bottle opener to take home and make dinner with. Whether they won the round or not, each participant walked away with a beef cutting board.

This year’s theme was “Battle of the Foodtrucks,” so vendors from across the metro area brought delectable, saucy, spicy and tangy food options for event attendees to try.

Some different vendors included T-Rex Cookies, The Rodeo Nuevo, The Loop, La La Ice Cream and The Hilton, to name a few.  

The Minnesota Beef Council has also sponsored the “Special Moments” Iron Fork winners. “Special Moments” gives five regular admission attendees upgrades to VIP status, in addition to being recognized in front of everyone during the head-to-head chef competition that takes place on the main floor.

See Royalee? There she is with the “Special Moments” winners, ready to introduce them on the mic!

Here are some of the ingredients that the chefs can use in the LIVE battle – “Food Truck Showdown” –

They also had a mystery ingredient – ginger – that they were required to implement into their dish.

Rounding out another event, we’d like to thank all who stopped by and played with us last night!

 

 

 

 

 

 

 

 

Always betting on beef,

Becky

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Tailgating Tips with Beef https://mnbeef.org/beef-blog/tailgating-tips-beef/ https://mnbeef.org/beef-blog/tailgating-tips-beef/#respond Tue, 24 Oct 2017 18:48:06 +0000 https://mnbeef.org/?p=18418 A Recipe for Perfect Tailgating By Renee Korczak PhD, RD, LD Although the weather has recently took a turn for chillier temps, there’s still something to celebrate – Tailgating! According to a recent survey of 25,000 tailgaters from 25 cities across America, “46% of tailgaters tailgate between 6 to 10 times per season.”  Interestingly enough, […]

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A Recipe for Perfect Tailgating

By Renee Korczak PhD, RD, LD

Although the weather has recently took a turn for chillier temps, there’s still something to celebrate – Tailgating!

According to a recent survey of 25,000 tailgaters from 25 cities across America, “46% of tailgaters tailgate between 6 to 10 times per season.”  Interestingly enough, of those tailgaters, “95% prepare their own food on the stadium grounds and use a combination of grills, stoves, and smokers to cook.” What is even more astonishing is that on average, tailgaters spend $500 or more per season on food and supplies…wow! 

If you are interested in preparing a tailgating meal that is nutritious, packed with protein, cost-effective and considered safe when cooking out, then follow my step by step directions for Four Way Slow Cooker Shredded Beef.

Ingredients that you will need:

  • 1 beef Should Roast (2-2.5 pounds)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • Salt & pepper to season beef
  • ¼ cup water (optional)

Taco Ingredients:

  • Corn tortillas
  • Cherry tomatoes
  • Shredded lettuce
  • Shredded cheddar cheese
  • Tabasco sauce
  • Chopped red onion
  • Sliced avocado

Cooking instructions:

First, remove beef from packaging and season on both sides with salt & pepper. In the meantime, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until hot. Brown beef on all sides. 

Next, chop onion and mince garlic and place in a 3-1/2-5-quart slow cooker; place roast on top. Add ¼ cup water to slow cooker pot to add some extra moisture to the beef.  Cover and cook on HIGH for 6 hours or LOW for 9-10 hours.

Then, remove roast from slow cooker, skim fat from cooking liquid and drain any extra water or fat.  Using a fork or a pair of tongs, shred beef and place in a separate bowl.

Finally, comes the fun part. This shredded beef is so versatile and can be made into tacos, a protein bowl, lettuce wraps or a sandwich using your favorite toppings.  To make into Mexican tacos like I did, take a corn tortilla and place about 3 ounces of shredded beef in the center.  For extra flavor or a kick of spice, add your favorite tabasco sauce and add toppings such as shredded lettuce, cheddar cheese, tomato, red onion and sliced avocado.

If you want to make a protein bowl, lettuce wraps or a sandwich then use your shredded beef as your base and add some rice and veggies for a protein bowl, Boston Bibb or Iceberg lettuce for lettuce wraps or a whole grain bun to make a delicious shredded beef sandwich.

This recipe serves between 5-6 people and will help you save money. My grocery bill for the beef, tortillas and extra side toppings was under $25.00.  Beyond the flavor of this recipe and the cost-effectiveness for tailgaters, it is important to remember some basic food safety skills when preparing beef and serving others.  Here are my top 3 food safety tips when cooking with beef and serving others.

Top 3 Food Safety Tips

  1. Wash your hands. This may seem obvious, but I can’t stress hand-washing enough. You should wash your hands after using the restroom, handling raw meat, sneezing, coughing or using a tissue, touching clothing, aprons, your hair, face or body, handling chemicals that might affect food safety and after cleaning up dirty tailgating supplies.  To effectively wash your hands, you should first, wet your hands and arms, apply soap, scrub hands and arms vigorously for 10-15 seconds (don’t forget to get under your nails), rinse hands and arms, and dry hands and arms with a paper towel or hand dryer.
  2. Use separate cutting boards when working with beef and produce. This will help prevent any cross-contamination. To make it easy, consider using colorful cutting boards to help you distinguish which one is for beef and which one is for produce.
  3. Cook beef to a safe internal temperature. Before you enjoy your shredded beef, you want to make sure it is cooked to a proper internal temperature.  I recommend bringing a meat thermometer (oven proof or instant- read) to your tailgate party so you can check temperatures.  To ensure proper cooking temperature, insert your thermometer toward the end of cooking time by inserting into the thickest part of the meat (usually the center) for about 15 seconds.  Remember a safe, medium-rare temperature is 145 degrees F, medium is 160 degrees F and well done is considered 170 degrees F.  If your beef has not reached a safe internal temperature, allow additional cook time and re-check.

For more beef tips and tricks for being in the kitchen, please visit our website

View the full recipe on Beef It’s What’s For Dinner! 

  1. Tailgater Research-Tailgater Statistics and Information. http://tailgating.com/tailgater-research-tailgater-statistics-and-information. Accessed September 22, 2017.

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New Beef Ambassador Team Announced https://mnbeef.org/news/new-beef-ambassador-team-announced/ https://mnbeef.org/news/new-beef-ambassador-team-announced/#respond Mon, 23 Oct 2017 20:19:39 +0000 https://mnbeef.org/?p=18399 Meet Your New Beef Ambassadors This Saturday morning, the Minnesota Beef Ambassador Competition took place at the Minnesota Beef Expo. Each candidate completed three different interview stations. The first requirement, was that the contestants had to complete a blog post and social media post before the contest. Contestants were asked to print their blog post and […]

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Meet Your New Beef Ambassadors

This Saturday morning, the Minnesota Beef Ambassador Competition took place at the Minnesota Beef Expo.

Each candidate completed three different interview stations. The first requirement, was that the contestants had to complete a blog post and social media post before the contest. Contestants were asked to print their blog post and social media post prior to the competition. Both of the blogs and social media posts addressed misinformation of common industry hot topics, as well as included a personal touch, of course!

The second requirement, was for each of the contestants to complete a media interview. In this station, judges asked frequently-asked consumer questions to challenge the beef ambassador contestants with industry hot topics. The microphone was then handed over and judges evaluated their answers for accuracy.

The third requirement, was for each contestant to go through a consumer station and answer common consumer questions that may arise in and out of the grocery store setting. 

After the judging was complete, scores were tabulated and a new team was named. 

2017-2018 Minnesota Beef Ambassadors

Senior Team Lead: Abbey Schiefelbein

Joining Abbey on the senior team, are Emilee White and Emily Ward.

Junior Team Lead: Bailee Schiefelbein

 Joining Bailee on the junior team, is Britney Loerzel.

Check out the official 2017 Minnesota Beef Ambassador Team Press Release here.

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Harvest Recipes to Keep You Rolling https://mnbeef.org/beef-blog/harvest-recipes-keep-rolling/ https://mnbeef.org/beef-blog/harvest-recipes-keep-rolling/#respond Tue, 10 Oct 2017 16:10:01 +0000 http://mnbeef.org/?p=18336 Meals for the Combine It’s no secret that the way to a man’s heart is through his stomach. But let’s be real, the same holds true for us ladies! With harvest season here, we wanted to help out with keeping your field crew satisfied and fueled to get the job done through the day and […]

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Meals for the Combine

It’s no secret that the way to a man’s heart is through his stomach. But let’s be real, the same holds true for us ladies!

With harvest season here, we wanted to help out with keeping your field crew satisfied and fueled to get the job done through the day and well into the night.

Get geared up for harvest with these delicious, easy and portable beef options that can be delivered right to the combine!

1. Saucy Beef Wraps

INGREDIENTS:

  • 1 pound Ground Beef (93% lean or leaner)
  • 1/3 cup chopped onion
  • 1/4 cup chopped green bell pepper 
  • 1 to 2 cloves garlic, minced
  • 3/4 cup water
  • 1/3 cup tomato paste
  • 2 tablespoons brown sugar
  • 1 tablespoon white vinegar
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1 cup baby spinach
  • 1/3 cup canned black beans, rinsed, drained
  • 1/4 cup shredded carrots 
  • 4 medium flour tortillas (8 to 9-inch diameter), warmer
  • 1 can (15 to 16 ounces) chili beans in chili sauce
  • 1-1/2 cups prepared thick-and-chunky salsa
  • 1/2 cup water
  • 1/2 cup chopped fresh cilantro
  • Hot cooked elbow macaroni

2. Easy Skillet Chili Mac

INGREDIENTS:

  • 1 pound Ground Beef
  • 1 can (15 to 16 ounces) chili beans in chili sauce
  • 1-1/2 cups prepared thick-and-chunky salsa
  • 1/2 cup water
  • 1/2 cup chopped fresh cilantro
  • Hot cooked elbow macaroni

3. Shredded Beef and Egg Quesadilla

INGREDIENTS:

  • 6 ounces cooked beef, shredded or chopped into bite-size pieces
  • 4 large eggs, slightly beaten
  • 4 medium flour tortillas (8 to 10-inch diameter)
  • 1 cup shredded reduced-fat Mexican blend cheese
  • 1 can (4 ounces) chopped or diced green chilies, drained
Toppings (optional):
  • Sour cream, salsa, chopped cilantro, guacamole

4. Beef Breakfast Burrito

INGREDIENTS:

  • 12 ounces Ground Beef (96% lean)
  • 1 medium red bell pepper, chopped
  • 1 small onion, finely chopped
  • 2 teaspoons ground ancho chile powder
  • 1/2 teaspoon ground cumin
  • 4 eggs, beaten
  • 2 tablespoons water
  • 1 tablespoon finely chopped fresh cilantro
  • 1/4 teaspoon salt (optional)
  • 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
  • 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
  • Salsa
Lime-Cilantro Cream (optional):
  • 1/2 cup reduced-fat dairy sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro

5. Chuckwagon Beef and Pasta Skillet

INGREDIENTS:

  • 1 pound Ground Beef
  • 1 small green bell pepper, chopped
  • 1/2 cup chopped onion
  • 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
  • 1-1/2 cups uncooked wagon wheel pasta
  • 1 cup prepared hickory-flavored barbecue sauce
  • 1/2 cup finely shredded Cheddar or Colby cheese

6. Grande Beef Empanada

INGREDIENTS:

  • 1 pound Ground Beef (80% to 85% lean)
  • 1/4 cup raisins, chopped
  • 1/4 cup chili sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 refrigerated pie crust (1/2 of 15-ounce package)
  • Water
  • Toppings: Prepared salsa, salsa con queso, chopped fresh cilantro (optional)

7. Santa Fe Corn Chili

INGREDIENTS:

  • 1 pound Ground Beef
  • 1 large clove garlic, minced
  • 1 can (15-1/2 ounces) red kidney beans, drained
  • 1 can (15-1/4 ounces) sweet corn, drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1 package (1-1/4 ounces) chili seasoning mix

 

Wishing you a safe, healthy and hearty harvest,

Becky

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Renee’s Flank Steak https://mnbeef.org/beef-blog/renees-flank-steak/ https://mnbeef.org/beef-blog/renees-flank-steak/#respond Fri, 06 Oct 2017 17:40:43 +0000 http://mnbeef.org/?p=18284 Grilled Flank Steak for Five *with a side of roasted veggies and Mom’s Mashed Potatoes I grew up in a Polish household in Northern New Jersey and our weekly dinners were filled with traditional foods from my Grandmother (i.e. Babcia).  While I could never get sick of my Babica’s Pierogies, Stuffed Cabbage, Vegetable Soups, and […]

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Grilled Flank Steak for Five

*with a side of roasted veggies and Mom’s Mashed Potatoes

I grew up in a Polish household in Northern New Jersey and our weekly dinners were filled with traditional foods from my Grandmother (i.e. Babcia).  While I could never get sick of my Babica’s Pierogies, Stuffed Cabbage, Vegetable Soups, and Stew during the week, our Sunday meals were what my mother called “the childrens’ choice.” 

This meant that my mom let us pick the Sunday dinner meal with the caveat that we would work together in the kitchen to help prepare it, set the table and help clean up. 

While it can be difficult for three children to agree on a meal, my siblings and I had one thing in common – we loved flank steak.

…AND wanted something that would cook quickly, so we would have time to play outside and watch Sunday football games with our father. 

Below is the recipe for flank steak and roasted veggies.  While I would love to share my mother’s mashed potato recipe, I’ve been told that it is “proprietary.”  I guess I need to observe her more in the kitchen and crack the secret code for her yummy mashed potatoes…another time!

Grilled Flank Steak for 5 

Ingredients

  • 1 ½ pounds flank steak
  • 2 cloves garlic minced
  • Salt & Pepper (1/2 teaspoon of each)
  • 1/3 cup Soy Sauce (Tip: Substitute low-sodium soy sauce for regular soy-sauce to help keep sodium intakes at a healthy level)
  • ½ cup Orange Juice (no pulp)
  • ¼ cup Red Wine

*Note: For the best flavor, try to marinade your flank steak overnight in Tupperware or in a zip lock bag.

Directions

Mince the garlic and combine with soy sauce, orange juice and red wine in a mixing bowl. Use a whisk to mix ingredients together.  In the meantime, season flank steak (on both sides) with salt & pepper.  Pour marinade into a Tupperware or large Zip lock bag (your choice) and add flank steak.  For the best flavor, marinade your steak overnight.  If time does not allow for this, marinade steak for at least one hour prior to cooking.

When ready to grill steak, pre-heat grill to medium heat.  Grill steak for about 5 minutes on each side, turning at least once to ensure proper cooking on each side.  Grill steak to desired level of doneness.  Remember for medium rare steak, cook to an internal temperature of 145 degrees, for medium cook to 160 degrees and for well done cook to an internal temperature of 170. 

Pull your steak off the grill and let it rest on a cutting board or clean surface for at least 5 minutes.  Using a sharp knife, cut steak against the grain and serve with roasted veggies and mashed potatoes. Enjoy one of my all time family favorites! 

 

Roasted Vegetable Medley (pictured above)

Ingredients

  • 1 red pepper, sliced into long strips
  • 1 yellow pepper, sliced into long strips
  • 1 zucchini, sliced into coin size pieces
  • 1 package baby bella mushrooms, cleaned with skin peeled off
  • Salt & Pepper (1/2 teaspoon of each)
  • 1 Tbsp. olive oil
  • Fresh Rosemary (about a handful, minced)

 

Directions: Preheat oven to 400 degrees.  In the meantime, clean and slice vegetables and combine in a large bowl. Toss vegetables with salt, pepper, olive oil and fresh rosemary.  Place in oven and roast for 10 minutes.

 

Here’s to beef and veggies!

Renee Korczak PhD, RD, LD

 

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Ashley’s Meatloaf https://mnbeef.org/beef-blog/ashleys-meatloaf/ https://mnbeef.org/beef-blog/ashleys-meatloaf/#respond Thu, 05 Oct 2017 15:26:47 +0000 http://mnbeef.org/?p=18190 “Mom’s” Meatloaf There’s something special about your kiddos loving the exact same meal you loved as a child.  It’s hard to describe, but the togetherness of a family meal that is centered with fond memories of your childhood is something that keeps smiles on everyone’s faces…even on the busiest of days. Growing up, it was […]

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“Mom’s” Meatloaf

There’s something special about your kiddos loving the exact same meal you loved as a child.  It’s hard to describe, but the togetherness of a family meal that is centered with fond memories of your childhood is something that keeps smiles on everyone’s faces…even on the busiest of days.

Growing up, it was in the kitchen where my family often gathered. So, when it was time for me to leave for college, naturally I asked my mom to add all of my favorite recipes to a notebook so that I could start my own personal collection. As you can see, this notebook has gotten lots of use and the recipe collection has expanded to include my own family’s favorites.

Mom’s meatloaf, potato soup and carrot cake are just a few of the frequently-used recipes from the book.

Learning to cook, is one of the skills I’m most grateful that I learned early in life. Cooking with my daughter and teaching her these same skills, is definitely a highlight of my day.

We are blessed to enjoy living on the farm. From a big garden, to fruit trees, to always having a freezer full of beef – fresh ingredients are typically just a few steps away! Fresh dug potatoes and apples are for sure a fall favorite around here!

Ingredients

*The recipe in the book calls for rice crispy cereal…but today we’re using oatmeal!

For this recipe, we’re going to mix a bit of tradition with some new technology!  A pressure cooker has become our favorite kitchen gadget over the past few months.  The best part about cooking up this meal is that you can cook the meatloaf AND mashed potatoes in the SAME pot!

You start by washing the taters, cutting them up and putting them in the bottom of the pot. If you’ve used a pressure cooker, you know that you need a minimum amount of two cups of liquid to make the cooker come up to pressure. For this recipe, we’re using chicken broth, that way we can season the potatoes while they cook! Simply place the pressure cooker rack on top of the potatoes.

This meatloaf recipe is pretty simple.  Dump everything in the bowl and mix!  Once it’s mixed well, place the mixture on a piece of heavy duty foil and shape into a round loaf shape that is slightly smaller than the opening of the pot. Next, mix the topping or sauce ingredients and spread over the top of the loaf.

Place the meatloaf on top of the rack in the pot and seal the lid!

Instant Pot Meatloaf

Set the pressure cooker to manual, and adjust it to high pressure for 35 minutes.

While I always follow suggested cooking times, my preferred method of cooking is to utilize an instant-read thermometer to check doneness.  The only thing worse than an over-cooked meal is an under-cooked one!

Once the internal temperature is 165 degrees F, remove the meatloaf by grabbing the sides of the foil and place it on a pan or large plate to bring to the table.

Once the meatloaf and wire rack are removed, the potatoes are ready to be mashed!  We usually add a bit of sour cream and butter, and mash them up right in the pot.  You can transfer them from the pot into a bowl to bring to the table, or if you despise doing dishes as much as I do, you may serve them directly from the pot!

We served homemade apple sauce with our meatloaf and mashed potatoes!  In our opinion, this is the perfect family meal!

Mom’s Meatloaf

Meat loaf

  • 2 eggs
  • 1 1/2 cups oatmeal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped onion
  • 2 lbs. lean ground beef
  • 2 tablespoons brown sugar
  • 1/4 cup ketchup 

Topping

  • 6 tablespoons brown sugar
  • 1/2 cup ketchup

Oven Directions: Preheat oven to 350 degrees F. Mix meatloaf ingredients and place in a loaf pan. Next, mix topping ingredients and spread on top of loaf.  Bake for 60 minutes, or until internal temperature reaches 165 degrees F.

It even tastes delicious the next day as leftovers!

Making memories in the kitchen,

Ashley

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Becky’s Beefy Omelet https://mnbeef.org/beef-blog/beckys-pick/ https://mnbeef.org/beef-blog/beckys-pick/#respond Wed, 04 Oct 2017 15:29:56 +0000 http://mnbeef.org/?p=17927 Brunch with Becky and Beef Growing up, it seemed like each Sunday was relatively the same. Not in a boring way, but in a feel-good, know-what-to-expect, comforting type of way. My family and I typically went to 7:30 a.m. mass on Sunday mornings. We’d get up, get ready and get going. After mass each Sunday, […]

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Brunch with Becky and Beef

Growing up, it seemed like each Sunday was relatively the same. Not in a boring way, but in a feel-good, know-what-to-expect, comforting type of way.

My family and I typically went to 7:30 a.m. mass on Sunday mornings. We’d get up, get ready and get going. After mass each Sunday, we’d hit up the Cub Foods just down the road from church and pile out of the car to stock up on after-school sweet and salty snacks, I mean *healthy* groceries for the week. 

Each of my siblings and I would strategically split up around the store to ensure that we would have all of our favorite snacks in hand by the time Mom was done getting the fridge and pantry staples…i.e. *the healthy groceries. If we all made it to the checkout line at the same time without forgetting anything, we deemed that as a win!

By the time we arrived home, it was usually around 10:00 a.m…aka we were all feeling RAVENOUS, starved and flat-out hangry. Maybe a bit of an exaggeration, but other times not so much.

Usually, we’d rotate Sunday brunch between 1) fried egg and bacon sandwiches, and 2) fresh beef, cheese and veggie omelets. And don’t forget the donuts or cinnamon rolls, as they are an obvious and oh-so-satisfying Sunday staple.

Omelets were my favorite, and still to this day, are my go-to breakfast, lunch or dinner. What’s not to love about the fresh, quick and easy punch of protein that so effortlessly works at any time of day? The best part, is that I typically have most of the ingredients around anyways.

I don’t know what it is, but my mom can make a mean omelet. 

I know what you’re thinking – “omelet-making isn’t an art” – but let me tell you, she proves the world wrong on that.

Today, I’m going to attempt to make the same beef, veggie-stuffed omelet that my mom always treats us to on Sunday mornings. Here we go –

Step 1: Put your hair back in a ponytail. If there’s one main rule that we had in the kitchen growing up, it was to pull your hair back. After all, being in the kitchen means business. Hey look Mom, same rule still applies!

Step 2: Cook your ground beef. Season however you prefer – I used garlic salt, because that’s what we always did growing up with Mom’s garlic obsession. Otherwise, feel free to use salt and pepper or taco seasoning for a Tex-Mex take. 

**Plan ahead by cooking extra beef to use for meals throughout the week!

Step 3: Heat a well-seasoned cast iron skillet on the stove to medium-high heat. Absolutely make sure it is heated all of the way through BEFORE you pour the egg mixture onto it, or the eggs will stick. Yes, speaking from experience..almost every time.

Step 4: Whip up two eggs. To thin out the egg mixture, my mom typically adds a splash of milk. And, if you’re feeling extra hungry or protein deficient, you may as well add a third or fourth egg to the mix too! Add a (*SMALL) dash of salt and pepper. Like I mentioned, typically, my mom uses garlic salt. She’s one of those people who can never get enough garlic..that’s a story for another time.

Step 5: Cut up veggies to add to the mixture. Or, if you’re my younger sister, don’t. #yourchoice 

Step 6: Once the cast iron skillet is hot, pour the egg mixture so it spreads evenly over the skillet. Imagine you’re making a crepe – smooth, even, full-coverage of the pan. Sprinkle the beef and veggies on top. Now is also a good time to add shredded cheese if you’d like.

Next is the flip..nailed it.

…that is, until I had to plate it..

No worries, friends! Although it didn’t turn out as pretty as it could have, it still tasted mighty fine.

Becky’s kitchen hacks: 1) Use flank steak or beef sausage to really make a mean and meaty omelet, 2) Repurpose leftover ground beef for meals throughout the week! Because remember, #nobeefleftbehind and 3) wrap up the omelet into a tortilla shell, wrap in tin-foil to keep warm and take it to-go!

 

To beef and beyond,

Becky

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Royalee’s Go-To Beef Pot Roast https://mnbeef.org/beef-blog/royalees-go-beef-pot-roast/ https://mnbeef.org/beef-blog/royalees-go-beef-pot-roast/#respond Tue, 03 Oct 2017 14:24:28 +0000 http://mnbeef.org/?p=18173 Beef Cooking, Cookbooks and Family My passion for cooking started when I was a little girl.  Neither of my grandmothers, nor my mom, ever cooked anything from a box when I was little. They mostly cooked by taste, so I guess that is where my passion came from.  These women shaped who I am today, […]

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Beef Cooking, Cookbooks and Family

My passion for cooking started when I was a little girl.  Neither of my grandmothers, nor my mom, ever cooked anything from a box when I was little. They mostly cooked by taste, so I guess that is where my passion came from.  These women shaped who I am today, and I am forever grateful for the time I had with them in my life.  I learned to cook by watching, or working alongside, them. 

At home, I also would look through mom’s cookbooks and pick out a recipe to make.  There were two rules that I had to follow when I cooked:

  1. We weren’t going to town for ingredients. So if we didn’t have something for the recipe, I either had to: leave it out, substitute something else (and see if it turned out okay) OR choose a different recipe.      

**You learn what can and can’t be substituted this way. And no, not everything turned out well. But, this was a great way to learn to cook.

       2. I had to clean up the kitchen when I was done.

I love to read a cookbook as much or more than regular books, and I have a rather large collection of cookbooks. These are just a few of them.

I have everything from very old to present day cookbooks, church and community cookbooks and category specific (such as “desserts”) in my collection. Plus, I have recipe cards written by my grandmothers, mom and other relatives and friends.  I have one cookbook that is dated 1925.  It is interesting to see how recipes have changed over the years.  I’ve even seen recipes where they say a walnut size of butter, or a scant cup of flour, etc.

I also have three different versions of the Better Homes and Garden Cookbook.  I have the 1940’s version, which belonged to my great grandmother which was given to my mom, and then eventually I received it.  The 1940’s version was the first time they used the famous red plaid design.  A 1953 version (my grandmother’s) and a 1976 version (mine that I bought because nobody else would give their’s up until later in life). 

They all have handwritten notes, recipes and recipes that they cut out of newspapers stuffed in them.   Yes, that is duct tape holding one together, they are well loved. Cookbooks like these are truly treasures from the past!

Growing up on a farm and raising beef, you can be sure that beef has always been a part of my cooking and meals.  Who doesn’t love a great pot roast?! It’s one of my favorites. 

When I think of a pot roast being served for a meal, I think of the entire family sitting down to the table to eat.  Pot roast was one of our two standard Sunday lunches after church. 

Mom would put it in the oven before we left for Sunday school and church. When we would get home from church, the house always smelled amazing, and the roast would melt in your mouth when eaten!

I still enjoy a good pot roast, but I found a recipe right after college called the “Working Man’s Roast,” and it’s a standard recipe that I always turn to.  You can use a beef rump, chuck or round roast.  Check out the recipe and try it yourself!

Royalee’s tips: I typically make it in a crockpot rather than the oven. Cook it for the same number of hours, but on low in the crockpot. 

…And yes, I write in my cookbooks! I hope you don’t mind the notes by the recipe.

Love to cook, eat beef!!

Royalee

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Karin’s Beef Strogonaff https://mnbeef.org/news/karins-beef-strogonaff/ https://mnbeef.org/news/karins-beef-strogonaff/#comments Mon, 02 Oct 2017 14:48:08 +0000 http://mnbeef.org/?p=18164 A Beef Family Favorite, Elevated! Growing up on a dairy farm, two things were certain: 1) we would always have beef in the freezer, and 2) supper (dinner to most other parts of the world) would always be served late, after chores were done. This made it critical to have a fast and easy dinner […]

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A Beef Family Favorite, Elevated!

Growing up on a dairy farm, two things were certain: 1) we would always have beef in the freezer, and 2) supper (dinner to most other parts of the world) would always be served late, after chores were done.

This made it critical to have a fast and easy dinner solution for my momma. One of my dad’s favorite meals was her ground beef stroganoff. It was served at least once a week. I remember getting so sick of this meal, because we had it so much.

Fast forward to fifteen years of living on my own and missing my mom’s cooking…now I really do miss it. However, in this time, I have tasted other versions of stroganoff and as my taste buds have elevated, so has my Beef Stroganoff recipe. Two critical components to beef stroganoff for me is juicy tender bites of beef steak and mushrooms galore!

There are several Beef Stroganoff Recipes that you can try for yourself on the ‘Beef. It’s What’s For Dinner’ website. 

Each recipe has a different cut of lean steak, sliced thin. You can make a quick and easy version or a more elaborate edition. Though stroganoff sounds like a heavy, rich, indulgent dish, the one I want to share has a bit of a healthy spin to it (360 calories per serving and 37 grams of protein), and can be made in about a half an hour.

I had the chance to meet Toby Amidor this past spring, as she spoke to the Minnesota Academy of Nutrition and Dietetics. After meeting her, I immediately had to buy her cookbook, “The Greek Yogurt Kitchen.”

Greek yogurt wasn’t always on my shopping list. But now, it is a necessity in our home.

The recipe calls for flank steak. Flank steak is relatively inexpensive, very lean and can feed a crowd. Most grocery stores carry this cut, but you can easily substitute sirloin tips, sirloin steak or (if you are feeling really fancy)…tenderloin.

I would stay away from any cuts from the chuck, as these do better in a low heat, slow heat environment. Always remember to cut your steak thinly, against the grain.

BEEF STROGANOFF

This recipe is courtesy of Toby Amidor, MS, RD and was not funded by the Beef Checkoff.

  • Total Recipe Time: 35 minutes
  • Makes 4 servings

INGREDIENTS

  • 1 1/4 pounds beef Flank Steak
  • 1 medium yellow onion
  • 10 ounces button mushrooms
  • 2 cloves garlic
  • 2 tablespoons canola oil
  • 3 tablespoons unbleached all-purpose flour
  • 1 cup low-sodium beef broth
  • 1/2 cup dry red wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup low-fat plain Greek-style yogurt

INSTRUCTIONS FOR BEEF STROGANOFF

  1. Cut the flank steak into 1-inch cubes. Cut the onion into ½-inch dice. Slide the mushrooms. Mince the garlic.
  2. Heat the canola oil in a large skillet over medium. When the oil is shimmering, add the steak and cook until browned, about 2 minutes per side. Transfer the steak to a plate and set aside.
  3. Add the chopped onion to the skillet you used for the steak, and cook over medium heat until soft and translucent, about 2 minutes. Add the mushrooms and minced garlic, and cook until the mushrooms are browned, 5 more minutes. Sprinkle the flour over the mushroom mixture and cook, stirring, until it is incorporated, about 1 minute. Add beef broth, red wine, salt, and pepper and continue to cook over medium heat until the sauce thickens (about 2 minutes). Add the steak cubes and simmer gently over medium-low heat for 4 minutes. Then remove from the heat.
  4. Place the yogurt in a small bowl. Stir ¼ cup of the sauce into the yogurt. Then add the warm yogurt mixture to the skillet and stir to incorporate. Serve immediately.

Test Kitchen Tips: When adding yogurt or any dairy ingredient to a hot dish, tempering helps prevent curdling. To temper, place the yogurt in a small bowl and add a few tablespoons of the warmed sauce, soup, or whatever you are working with. Then, the warmed dairy mixture can be gently stirred into the hot sauce.

One last kitchen tip – find a cooking buddy! It’s always fun to gather in the kitchen with those you love!

Made with love,

Karin

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Dietetic Intern Tour https://mnbeef.org/beef-blog/dietetic-intern-tour/ https://mnbeef.org/beef-blog/dietetic-intern-tour/#respond Fri, 29 Sep 2017 14:58:52 +0000 http://mnbeef.org/?p=18144 Dietetic Students Experience Cattle Farming On Tuesday, dietetic interns from the University of Minnesota and U.S. Department of Veteran’s Affairs (VA) Programs had the opportunity to check out life on the farm. Minnesota Beef and Midwest Dairy partnered together to give these top-notch dietetic interns firsthand experience on a beef farm and on a dairy farm, […]

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Dietetic Students Experience Cattle Farming

On Tuesday, dietetic interns from the University of Minnesota and U.S. Department of Veteran’s Affairs (VA) Programs had the opportunity to check out life on the farm. Minnesota Beef and Midwest Dairy partnered together to give these top-notch dietetic interns firsthand experience on a beef farm and on a dairy farm, and get all of their animal agriculture questions answered.

The first stop on the tour, was Schiefelbein Farms of Kimball, Minnesota. Schiefelbein Farms began in 1955 by Frank Schiefelbein and is still in the family today. Nine sons, eight daughters-in-law, thirty-two grandchildren and fifteen great-grandchildren make up the Schiefelbein “herd.” All of Frank’s nine sons have come back to the farm, and many of his grandchildren will be coming back home to farm after college too.

Schiefelbein Sale Barn

The Schiefelbein’s have a heart as big as their family. They were incredibly warm and welcoming to the interns, and even had hot coffee and donuts ready at their sale barn when we arrived. Nothing beats farm family hospitality PLUS “Minnesota Nice!”

Jennifer Schiefelbein

Pictured above, is Jennifer Schiefelbein, starting the tour with a brief overview of the family and farm history.

Next, Don took over and discussed feedstuffs with the interns. He shared that cattle are natural recyclers, in that they can digest cellulose and other foodstuffs that humans cannot digest. Don was able to break down the science into digestible pieces (no pun intended!) of information that was easy for the students to relate back to their biochemistry studies.

Don Schiefelbein talks about feed

After Don talked about the feeding and ruminant digestion, he went into detail covering the genetic selection process. Schiefelbein Farms takes pride in raising high-quality Angus bulls and heifers. They sell these bulls and heifers to other farmers in their annual sale, and often buy back the calves from the respective farmers.

Next, we headed out to the barns! The chilly day with sprinkles of rain didn’t hold these interns back. After all, that’s what life on the farm is all about. Rain or shine – the animals must be fed and work must get done!

We started by the cattle chute and Don explained how the system is designed by animal-welfare researcher and author, Temple Grandin, to keep the cattle as calm as possible while still moving through. 

Next, we went to see the calves being fed. Scheifelbein Farms is unique in that it is a seedstock and farm operation. So, this allowed the interns to see both production systems. In the feedlot, we arrived just as the calves were getting fed! 

Don explained how they are fed according to their nutritional requirements. He then shared that beef farms in the United States are much more progressive than in other countries, so other countries are looking to the U.S. to adopt many of our farming practices so that they too, can be more resourceful when it comes to being environmental stewards as well. 

Of course, being with the calves presented the perfect #selfie opportunity –

After we finished up the tour at Schiefelbein’s, we headed to Krause Holsteins of Buffalo, Minnesota. Charles Krause manages the farm, as well as his wife, son and daughter. They are all proud University of Minnesota alumni!

We got to see the milking parlor, the free-stall barn and the calf nursery. 

Thank you to both families for a wonderful tour! The interns had awesome questions and enjoyed their day experiencing two different farms, and the incredible work ethics and state-of-the-art technologies that allow farmers to provide the most comfortable environment for their cattle.

Until next time,

Becky

 

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Top 5 Twin Cities Burgers https://mnbeef.org/brooke-becky-burger-series/top-5-twin-cities-burgers/ https://mnbeef.org/brooke-becky-burger-series/top-5-twin-cities-burgers/#respond Mon, 18 Sep 2017 16:52:28 +0000 http://mnbeef.org/?p=17603 Lucky 13’s Pub –  It just so happens that the first stop on our burger crawl, was our favorite! Taking home the first pick of Twin Cities burgers, is Lucky 13’s Pub. Check out their official website here. Borough – If you’re looking for an upscale environment, but with affordable options, check out Borough.  Blue Door Pub […]

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top twin cities burger list

  1. Lucky 13’s Pub –  It just so happens that the first stop on our burger crawl, was our favorite! Taking home the first pick of Twin Cities burgers, is Lucky 13’s Pub. Check out their official website here.
  2. Borough – If you’re looking for an upscale environment, but with affordable options, check out Borough. 
  3. Blue Door Pub – A cute environment with renowned Juicy Lucy, I mean “Blucy,” options. Blue Door Pub has three convenient locations that you can check out here.
  4. The Original Malt Shop – Do you know what pairs perfectly with a beefy burger and fries? Homemade malts. Seriously, happiness lives at the Original Malt Shop. 
  5. Ummie’s –  Although Mankato is a bit removed from the metro area, we felt Ummie’s definitely deserved a spot on our list due to their creative beef burger options and welcoming outdoor patio environment.

There you have it – Brooke and Becky’s official TOP 5 Burger Bucket list. Hit these places up tonight in celebration of National Cheeseburger Day!

In case you missed our official “Brooke and Becky Burger Blog Series” this summer, be sure to check out our posts above (linked to each of the Top 5 restaurants), or visit the Beef Blog.

#nobeefleftbehind

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Burgers at Blue Door Pub https://mnbeef.org/beef-blog/burgers-blue-door-pub/ https://mnbeef.org/beef-blog/burgers-blue-door-pub/#respond Thu, 14 Sep 2017 13:48:01 +0000 http://mnbeef.org/?p=17329 Burgers at Blue Door Pub Tuesdays are for the girls, right?! Now that the state fair has passed (how did 12 days go by so fast?!), we wanted to give our summer intern, Brooke, a special send-off. And, in what other fashion than with a burger?  If you remember, all summer long, Brooke and Becky […]

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Burgers at Blue Door Pub

Tuesdays are for the girls, right?!

Now that the state fair has passed (how did 12 days go by so fast?!), we wanted to give our summer intern, Brooke, a special send-off. And, in what other fashion than with a burger

If you remember, all summer long, Brooke and Becky teamed up together to conquer the “Brooke and Becky Burger Blog Series,” where they visited and tasted delicious burgers from Twin Cities restaurants whose claim-to-fame is their burger. Among the featured restaurants, were Lucky’s 13 Pub, The Onion Grille, Culvers, The Original Malt Shop, Chicago Burger Company, Captain’s Bar and Grill,  Borough and Ummie’s. 

We decided to hit up the highly-acclaimed Blue Door Pub on Selby Avenue in St. Paul to meet Brooke for lunch and an internship recap.

First up, was making the most difficult decision of the day.

Think you’re not an indecisive person? Take one look at this menu, and then report back..so many options!

Check out the back of the menu! Of course, we appreciated this sweet, classy and unique ode to beef. #Beefitswhatsfordinner

Blue Door Pub is known for their juicy lucy’s, so you can bet we held them to the challenge. 

Karin ordered the Horsekick Blucy – bleu cheese, cream cheese blend, onion strings and horsekick sauce with a side of au jus.

Check. it. out. 

I decided to go with the “Create Your Own Burger” option. It’s art, friends! And, like I have said before, I let the beef speak for itself!

Here was my end masterpiece – 1/3 pound beef patty with thick-cut bacon, lettuce, tomatoes and pickles. Fresh and beefy – it’s the name of the game!

Next, Royalee and Brooke’s burger pick –

Both chose the same burger – The Baked N’ Loaded Burger. This burger was too fitting for our Wisconsin cheesehead, Brooke! The Baked N’ Loaded is a “Blucy,” short for Blue Door Juicy Lucy, which includes colby cheese, potato chips, bacon, green onions and smack sauce (sour cream) on top. 

Here’s Brooke, (coming in as a burger hand model), with her Baked N’ Loaded Burger. Want a close-up? Here is what it looks like, under the bun –

The chives really add an aesthetic appeal, do they not?!

Overall, we rated our burgers an average score of 7.5/10. 

Best of all, we were able to recap with Brooke and send her off into the new school year. Thank you for all of your hard work, smiles and burger stories this summer, Brooke!

There you have it, the final capstone blog of the “Brooke and Becky Burger Blog Series!” In case you missed it, you can view the full series on The Beef Blog.

Now that we’ve got lunch covered, you’re probably thinking ahead to breakfast. Be sure to check out these easy, quick and kid-approved beef breakfast options to make back-to-school mornings easier on everyone! 

Have a great week, and remember, #nobeefleftbehind!

Becky

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Back-to-School Breakfast Made Easy https://mnbeef.org/beef-blog/back-school-breakfast-made-easy/ https://mnbeef.org/beef-blog/back-school-breakfast-made-easy/#respond Mon, 11 Sep 2017 16:50:18 +0000 http://mnbeef.org/?p=17008 Get back to breakfast with beef! The school year has begun, and so has the morning madness in the kitchen. With more of you trying to fly out the door and on time each day, you’ll need these make-ahead breakfast go-to’s in your recipe box! Beef and Spinach Breakfast Sandwich           […]

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Get back to breakfast with beef!

The school year has begun, and so has the morning madness in the kitchen. With more of you trying to fly out the door and on time each day, you’ll need these make-ahead breakfast go-to’s in your recipe box!

Beef and Spinach Breakfast Sandwich

 

 

 

 

 

 

 

 

INGREDIENTS

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced

4 eggs or 1 cup egg substitute

1/2 cup chopped fresh baby spinach

1/2 cup diced tomatoes

Salt and pepper (optional)

4 slices reduced-fat Swiss cheese

4 whole wheat round thin sandwich breads, split, toasted

View the full recipe here.

 

Beef and Egg Breakfast Mug

Beef and Egg Breakfast Mug

 

 

 

 

 

 

 

 

 

INGREDIENTS

1 recipe Basic Country Beef Breakfast Sausage (recipe follows)

1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion

1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American

8 large eggs

Salt and pepper (optional)

Toppings (optional):

Dairy sour cream, salsa, sriracha, ketchup

View the full recipe here.

 

Beef Breakfast Burritos

Beef Breakfast Burrito

 

 

 

 

 

 

 

 

INGREDIENTS

12 ounces Ground Beef (96% lean)

1 medium red bell pepper, chopped

1 small onion, finely chopped

2 teaspoons ground ancho chile powder

1/2 teaspoon ground cumin

4 eggs, beaten

2 tablespoons water

1 tablespoon finely chopped fresh cilantro

1/4 teaspoon salt (optional)

1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese

4 medium spinach or plain flour tortillas (10-inch diameter), warmed

Salsa

Lime-Cilantro Cream (optional):

1/2 cup reduced-fat dairy sour cream

1 tablespoon fresh lime juice

1 tablespoon finely chopped fresh cilantro

*Bonus: make ahead for the week and re-heat for a grab n’ go option! View the full recipe here.

For more quick and easy grab n’ go breakfast ideas, search our recipes or visit Beef It’s What’s For Dinner.

 

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Best of the Midwest State Fair Series: Iowa https://mnbeef.org/beef-blog/best-midwest-state-fair-series-iowa/ https://mnbeef.org/beef-blog/best-midwest-state-fair-series-iowa/#respond Tue, 22 Aug 2017 14:04:02 +0000 http://mnbeef.org/?p=16403 Nothing Compares to the Iowa State Fair Driving through Des Moines towards the Iowa State Fair, I noticed a billboard that claimed “Nothing Compares to the Iowa State Fair.” I had to laugh to myself as I thought about how I’d be writing this blog in a few short days doing just that – comparing […]

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Nothing Compares to the Iowa State Fair

Driving through Des Moines towards the Iowa State Fair, I noticed a billboard that claimed “Nothing Compares to the Iowa State Fair.” I had to laugh to myself as I thought about how I’d be writing this blog in a few short days doing just that – comparing other state fairs to the Iowa State Fair!

Before I dive into my rankings for Iowa, I must say that I genuinely enjoyed the atmosphere at the Iowa State Fair. As a young person who has grown up in the livestock industry and traveled to numerous state fairs and shows in several states, I really appreciated the “stock show” vibes at the Iowa State Fair. Boots and Twisted X were popular footwear, jeans were everywhere, and the walkways were cleared for stock trailers instead of strollers. I have never attended a state fair and not enjoyed my time there, but I must say that the Iowa State Fair was a pleasant surprise. This was my kind of state fair, folks.

Now let’s see how I thought Iowa’s beef show, foods, attractions, facilities and people stand up to the competition!

The Beef Show: Blue Ribbon

I expected to be impressed by the caliber and size of Iowa’s beef show, and Iowa certainly was no disappointment. I had the opportunity to grab some photos during the open Hereford show while I was there and was thoroughly impressed with the size and quality of that show. But it’s not just the Hereford show that impressed me – the size and quality ran deep through all the breeds present for the open show.

The 4-H champions were also on display and let me tell you – these cattle were nice. Iowa has a reputation for having a solid 4-H show and I can now say I understand why. Also, it was nice to see the Iowa Beef Council and Iowa Cattlemen’s Association’s booth in the champion row as well!

Photo courtesy of The Showtimes Jr. Livestock Magazine.

The Beef Foods: Red Ribbon

I was beyond excited to get my hands on the famous “Beef Sundae” at the Iowa State Fair, and I did so within 24 hours of my arrival in Des Moines. However, I can honestly say that the price tag of $7.75, combined with the general hype surrounding these beef sundaes may have created too high of expectations on my part.

The sundae has a mashed potato base and is topped with shredded beef and gravy, cheese and a cherry tomato. I get that the potatoes are like the ice cream, the beef is the topping and that there is a cherry on top – but the beef sundae is more of a bowl of ingredients that didn’t overly resemble a sundae. Sure, the potatoes and beef were tasty – but nothing special in terms of state fair food.

However, I would recommend heading to The Cattlemen’s Quarters for some delicious beef menu items – the long lines suggested that the other options were exceptional!

P.S. Since I always seem to find myself also enjoying a desert of some sort at these state fairs, I thought I’d include the fun dessert I found at Iowa. Nitro ice cream is frozen with liquid nitrogen and is especially smooth. I ordered mine with chocolate topping and would definitely give Iowa a blue ribbon for this desert!

The Attractions: Red Ribbon

Like Wisconsin, I would not say that the Iowa State Fair is extremely packed with attractions. However, I did notice that the Iowa State Fair takes the livestock theme to heart all over the grounds. With vendors like “The Stockman’s Inn” and the “Steer N Stein,” it became clear that Iowa is a little ranchy and proud of it.

The Facilities: Red Ribbon

The Iowa State Fair’s barns are large, well-ventilated and comfortable for both exhibitors and their cattle. However, I was a bit disappointed that the open beef show took place in a show ring set behind a few cattle barns. The location was definitely off the beaten path and I was saddened to see very few people in the crowd that looked like fairgoers. Rather, most spectators looked as though they had just come from the barn. In comparison, I appreciated the large Coliseum at Wisconsin and how close it is to the cattle barns, exhibitors and rest of the fair in general.

The People: Blue Ribbon

Iowa was never jam-packed with people, but to be quite honest, that’s how I like it! Navigating and exploring a state fair is much easier when you can see around you and aren’t constantly surrounded by a crowd. Also, as I mentioned earlier, I appreciated the “stock show” atmosphere at the Iowa State Fair and the number of exhibitors and livestock industry people that were around the grounds!

All said and done, I genuinely enjoyed my time at the Iowa State Fair. The food was great, the stock show vibes made me feel right at home and the shows were phenomenal. I will say that for those with little interest in the cattle or livestock shows, Iowa may not be the most exciting state fair you’ll ever visit. However, the Iowa State Fair is definitely unique and has personality and intrigue that’s worth investigating!

P.S. Since the beef sundae was a tad bit disappointing, I must say that I did enjoy some FANTASTIC beef this past weekend at Mad Mary’s Steakhouse in Flandreau, South Dakota. Located less than a half hour from Minnesota, this place serves up some great beef. Check out the prime rib, sirloin and bacon-wrapped filet below.

Stay tuned for a review of the “Great Minnesota Get-Together” in the upcoming weeks!

Beef and blessings,

Brooke

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The Last of the Lakes: Amery, Wisconsin https://mnbeef.org/beef-blog/last-lakes-amery-wisconsin/ https://mnbeef.org/beef-blog/last-lakes-amery-wisconsin/#respond Thu, 17 Aug 2017 12:31:49 +0000 http://mnbeef.org/?p=16149 This week rounds out our summer of following along with WCCO’s Goin’ to the Lake segments! We’ve recommended beef stops near numerous lake vacation/weekend getaway destinations around the state of Minnesota – and occasionally in Wisconsin. The very first Goin’ to the Lake destination this summer was Spooner, Wisconsin, and the very last is in […]

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This week rounds out our summer of following along with WCCO’s Goin’ to the Lake segments!

We’ve recommended beef stops near numerous lake vacation/weekend getaway destinations around the state of Minnesota – and occasionally in Wisconsin. The very first Goin’ to the Lake destination this summer was Spooner, Wisconsin, and the very last is in Amery, Wisconsin. Located just over an hour northeast of the Twin Cities, Amery has just enough distance to provide the relaxation and outdoor adventures necessary for a weekend at the lake!

While Amery may not be located within the state of Minnesota, we found a great Minnesota meat market for you to check out on your way to Amery and a new restaurant in the Amery area to check out for some great beef!

Deutschland Meats

Located in Lindstrom, Minnesota, along Highway 8, Deutschland Meats is a great stop to load up your cooler with some Minnesota beef before heading across the border into Wisconsin! Adding the stop only adds about ten extra minutes to the trip to Amery from the Twin Cities! (It’s also pretty difficult to miss, as the store has a larger-than-life hot dog on top of it! Check that out >>>

Deutschland Meats is a family-owned and operated meat processing company that provides stores, restaurants and, of course, the general public with high-quality, fresh meats!  They utilize authentic family recipes from a German sausage maker! With 28 different flavors of fresh bratwurst and countless varieties of sausages and “wursts”, there’s certainly something for everyone from Deutschland Meats! Check them out!

Photos courtesy of Deutschland Meats.

Farm Table

Farm Table’s focus on craft cooking, authentic ingredients and healthy foods has brought them instant fame in the short time since they opened their doors in Amery, Wisconsin. Local foods from the area grace the menu and even the coffee, beer, wine and homemade soda are carefully sourced! Farm Table is unique and ever-changing as their menu reflects the changing seasons in Wisconsin.

Their menu includes a Classic Cheeseburger, New York Strip Steak and numerous other delicious and fresh options!

Photos courtesy of Farm Table.

Stay tuned to WCCO’s weekend in Amery this Thursday and Friday through the Facebook event page!

With that, our summer of road trippin’ with beef has come to an end. But, as all Minnesotans know, we’ve got four seasons here. These lake locations will most likely be frozen over later this year and that means another excuse to be “goin’ to the lake!” So, check back in to this blog series during the winter months for some great beef options to fill your fridge with or to fill your belly with after a long day on the (frozen) water!

It’s been a pleasure beefin’ up your summer road trips. For us here at Minnesota Beef, we love to find great beef options all over the state of Minnesota – whether it’s a meat market, a restaurant or in a grocery store. Leave a comment below and let us know where your favorite places are to enjoy beef in our great state of Minnesota!

 

Beef and blessings,

Brooke

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Greg’s Meats: Come for Great Beef and Great People https://mnbeef.org/beef-blog/gregs-meats-come-great-beef-great-people/ https://mnbeef.org/beef-blog/gregs-meats-come-great-beef-great-people/#respond Wed, 16 Aug 2017 16:16:10 +0000 http://mnbeef.org/?p=15977 Just this Thursday, Twin Cities Live’s, Steve Patterson, made the trip down Highway 52 to Hampton, Minnesota and visited with our 2017 Retail Beef Backer – Greg’s Meats!   Greg Endres, owner and founder of Greg’s Meats in Hampton, Minnesota, opened his doors to the Twin Cities Live crew for the filming of a “12 […]

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Just this Thursday, Twin Cities Live’s, Steve Patterson, made the trip down Highway 52 to Hampton, Minnesota and visited with our 2017 Retail Beef Backer – Greg’s Meats!

 

Greg Endres, owner and founder of Greg’s Meats in Hampton, Minnesota, opened his doors to the Twin Cities Live crew for the filming of a “12 Days of Grilling” segment last Thursday, August 10.

Greg’s Meats is the Minnesota Beef Council’s 2017 Retail Beef Backer. The Beef Backer is an award that is presented to a business that goes above and beyond promoting the beef industry through their beef sales and customer service. Greg Endres has certainly done just that at Greg’s Meats and was willing to share more about his great beef products with Twin Cities Live!

At the beginning of the segment, Greg showed off his old fashioned, stone smokehouse. Upon opening the door, he unleashed a cloud of smoke and rolled out a rack full of Greg’s Meats National Grand Champion Summer Sausage. Greg showed Steve how he feels the summer sausages to analyze their degree of doneness. The sausages are typically at about 140 degrees Fahrenheit when he does this!

In the newer, high-technology smoker, Greg gave a sneak peek of a rack full of hot dogs waiting to be sampled later!

Next, it was out to the showroom to dive into some prime rib and hamburgers. First, Greg brought out a prime rib smoked and seasoned to perfection. Each year at Christmas, Greg’s Meats purchases, seasons and ages impressively large quantities of prime rib for their customers. Greg says that the key to their delicious prime rib is that it’s aged a minimum of 6-8 weeks before hitting the shelves. This past year, Greg’s Meats sold 5,000 pounds of prime rib in the week before Christmas!

Greg did mention that they sold more prime rib than Christmas hams this past year – great news for the beef industry!

Greg also served up some hamburgers made from the popular ground beef at Greg’s Meats. How popular is this ground beef? Well, Greg’s Meats sold 17,000 pounds of 90% extra lean beef over a two week sale earlier this summer!

After sampling hamburger and prime rib, it was back to the smoker for some freshly-smoked hot dogs! Greg was right, these 3-time National Grand Champion hot dogs tasted especially delicious right out of the smoker. According to Steve, these hot dogs don’t even need buns!

Beyond the tremendous quality of the products at Greg’s Meats is a tremendous attitude. Greg’s welcoming personality, hard work and passion have formed the foundation for the continued success of Greg’s Meats. His humble attitude and appreciation for his employees clearly results in consistently great customer service. Greg shared how he focuses on a quote that his mother once told him, “Your employees don’t work for you, they work with you.”

Greg’s Meats fits perfectly within the Minnesota beef industry – they’re great people, providing great beef.

Tune in at 3:00 p.m. on Channel 5 to catch Twin Cities Live “12 Days of Grilling” through August 21st, or catch the episode replays online!

Beef and blessings,

Brooke

 

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A Big Welcome from Renee https://mnbeef.org/beef-blog/big-welcome-renee/ https://mnbeef.org/beef-blog/big-welcome-renee/#respond Tue, 15 Aug 2017 18:19:33 +0000 http://mnbeef.org/?p=16075 Hello, my name is Renee! A Big HELLO from Your New Food and Nutrition Consultant- Renee Korczak PhD, RD, LD I am so thrilled to serve as your new Minnesota Beef Council Food and Nutrition Consultant. A big thanks to former consultant, Colleen Zenk, for a job well done! In a digital world where is […]

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Hello, my name is Renee!Renee Korczak

A Big HELLO from Your New Food and Nutrition Consultant-

Renee Korczak PhD, RD, LD

I am so thrilled to serve as your new Minnesota Beef Council Food and Nutrition Consultant. A big thanks to former consultant, Colleen Zenk, for a job well done! In a digital world where is it nearly impossible to meet all of our Minnesota Beef Council followers, what better way to communicate than through our blog?  

 

 

To get to know me better, I am sharing my “TOP 5Facts About Renee” >>>

       1. Nutrition and agriculture has always been a big part of my life.

From the time I was little, I remember wanting to grocery shop with my mother, help her in the kitchen and experiment with food. I also wanted to know where my food came from. Now, I’ve combined my passions and made it into a career that I absolutely love. 

      2. I’ve moved a lot for my education and training.

My journey in nutrition began at the University of Connecticut (UCONN) where I actually started as a Pre-Med major. It was there that I worked through the core science classes, only taking nutrition classes on the side for fun.

After a UCONN Huskies sports nutrition and athletic training volunteer experience, I realized nutrition was my passion and changed gears.  I then moved on to complete my Master’s Degree in Nutrition at Boston University and headed to the Midwest to work under Dr. Joanne Slavin on my doctoral nutrition research at the University of Minnesota.  I’m incredibly blessed by all of the amazing role models and mentors that I’ve had in my life who’ve always encouraged me to pursue a career in nutrition.

      3. I’m an east coast girl.

I grew up in the small town of Wallington, New Jersey, located in Bergen County (about 10 miles from Manhattan). I loved growing up in a small town and feeling a strong sense of community. Wallington is also home to a large population of Polish People.  I’m actually 1st generation American, and my parents immigrated from Poland during the 1970’s. Thanks to my awesome parents, I can speak Polish and have learned many cultural dishes by cooking with my mother and grandmother. Last summer, I also had the opportunity to travel to Poland with my parents, siblings, husband and extended family.  It was truly an amazing experience to be immersed in so much culture and see the small villages that my parents grew up in.  I also got to see my Jadek (AKA Grandpa) and spend some time on his farm.  He has quite the impressive setup!

     4. I’m a world traveler.

I spent my entire 20’s in school working towards a Master’s degree first, and then a Doctorate degree. I would not trade my higher education for anything, but it didn’t exactly give me the time to travel. When I finished my PhD and passed my registered dietitian (RD) exam, I made it a priority to take some time to travel. To date, I’ve visited some pretty amazing countries such as New Zealand, Fiji, Italy, Switzerland and Poland. If you are wondering what countries are next on my list, I’ll leave no suspense and tell you it’s Argentina and Chile.

      5. I’m a huge advocate for nutrition education and health.

In this day and age, it is so important to pay attention to your health and learn about nutrition in a way that helps support healthy living. I believe that there is a lot of information on the internet and social media, but newsflash, not all of it is credible.  In my role as food and nutrition consultant for the Minnesota Beef Council, I will strive to provide you with the best information that is based on science and facts.

Recently, Renee appeared on Twin Cities’ Live 12 Days of Grilling

 

 

 

 

 

 

That’s all for now! I’m excited to share my depth and breadth of nutrition knowledge with each of you. I’m also so grateful to be a part of the Minnesota Beef Council Team! Keep following our blog, as I will be sharing more food and nutrition newsworthy information. 

Renee Korczak

Until next time –

Your Food and Nutrition Consultant,

Renee Korczak PhD, RD, LD

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Best of the Midwest State Fair Series: WI https://mnbeef.org/beef-blog/best-midwest-state-fair-series-wi/ https://mnbeef.org/beef-blog/best-midwest-state-fair-series-wi/#respond Fri, 11 Aug 2017 19:58:59 +0000 http://mnbeef.org/?p=15998 Join Brooke as she explores the Wisconsin, Iowa and Minnesota State Fairs! Growing up in the livestock industry, I’ve traveled to numerous states for judging contests, shows and more. There’s just something really special about state fairs – each individual fair showcases and represents that state, its people and its products. This August, I happened […]

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Join Brooke as she explores the Wisconsin, Iowa and Minnesota State Fairs!

Growing up in the livestock industry, I’ve traveled to numerous states for judging contests, shows and more. There’s just something really special about state fairs – each individual fair showcases and represents that state, its people and its products. This August, I happened to have plans to attend the Wisconsin, Iowa and Minnesota State Fairs. That travel itinerary and my love of all-things-state-fair (and writing blogs) led to the creation of the “Best of the Midwest State Fair Series”.

As I travel to these three different state fairs, I’ll be analyzing them in a few different categories and giving them a blue, red or white ribbon. (Obviously, blue being the best and white being less-than-stellar.) Check out the categories I’ll be ranking them on:

  1. Beef Show – How big is the show? What are the barns like? What breeds of cattle are popular?
  2. Beef Foods – I’ll sample a yummy beef food item and share my thoughts!
  3. Attractions – What is there to do for fun? What makes each particular fair unique?
  4. Facilities – How big is the fairgrounds? Is there a midway, concert stage, racetrack, etc.? Where is the fairgrounds located?
  5. People – How big are the crowds? How good is the people-watching? What types of people are around the fair – families, young people, or livestock exhibitors?

My state fair adventures began in West Allis, Wisconsin, at my home state fair. I’ve exhibited everything from sheep to dairy heifers to beef cattle at the Wisconsin State Fair, so it clearly means a lot to me. Regardless, I promise to provide unbiased rankings!

The Beef Show: Red Ribbon

The beef show at the Wisconsin State Fair is always a pleasure to see. From Herefords to Shorthorns to Angus, the majority of beef breeds are well-represented. No, the show isn’t huge by any means, but when the breed champions all come out for the selection of Supreme Breeding Heifer and Champion Market Steer, it becomes evident that there is no shortage in quality.

The show takes place in the Case IH Coliseum and all the cattle are either in barns on the hill above the coliseum or in a lower barn directly across from the Coliseum’s main entrance. Either way, it’s a fairly short walk from the barns to the show ring!

The Beef Foods: Blue Ribbon

My beef item of choice is one that I’ve been eyeing up for a few years now – “The Wisconsin Mac Burger”! This delicious item was once featured on the Travel Channel and has an $8 price tag. I found that it was well worth the cost.

The burger is served on a butter bun and topped with both deep fried mac and cheese AND bacon! Check out my artsy pic of the burger with the ferris wheel in the background >>>

This burger was everything fair food should be – unique, greasy and delicious! The bacon and the mac and cheese were a dynamite combo on top of an exceptional burger patty.

P.S. If you’re going to visit the WI State Fair, you need to have a cream puff. I know this is totally unrelated to beef, but these things are delicious and a WI State Fair classic!

On a side note, if you don’t want to consistently drop $8 on a beef meal at the state fair, I’d definitely recommend the Wisconsin Cattlemen’s Association’s trailer. They serve burgers, roast beef sandwiches, steak sandwiches and more throughout the entire duration of the fair!

The Attractions: Red Ribbon

While the Wisconsin State Fair is my home state fair, I’d be lying if I said that it was jam-packed with things to do at every turn. Sure, there’s plenty to do, but the majority of the excitement takes place in either the Coliseum or on the main stage. With that being said, this year the Wisconsin State Fair had North America’s largest traveling ferris wheel – the WonderWheel – available for fairgoers to ride!

The Wisconsin State Fair also features a daily parade, giant slide, sky glider, discovery barnyard, exposition center and SpinCity – the amusement park area with more than 50 different rides.

The Facilities: Blue Ribbon

I happen to be extremely familiar with the fairgrounds as a past exhibitor. Personally, I love that the Coliseum and the barns are all in such close proximity to each other – it makes for less stress for exhibitors going to and from the ring and more opportunities for fairgoers watching the show to find and interact with beef exhibitors. Additionally, the Wisconsin Cattlemen’s Association’s trailer is just a few short steps from the barns and the Coliseum – easy and convenient for hungry exhibitors or fairgoers after a long day at the show!

The People: Red Ribbon

The weather was beautiful all three days I was at the Wisconsin State Fair, and I can tell you that there certainly were enough people around the fair. However, the crowds weren’t the biggest I’ve seen at the fair and I didn’t catch any really fascinating moments while “people watching”. Average, but not outstanding in the people category for Wisconsin.

All in all, the Wisconsin State Fair truly is a fantastic experience for anyone – whether you’re a fairgoer or livestock exhibitor. The food is good, the attractions are satisfactory and the show is convenient for exhibitors and fun to watch for fairgoers! While there’s nothing overly wild and crazy about this fair, there’s certainly plenty of “beef” to keep you occupied.

Plus, my heart will always call the Wisconsin State Fair home. It honestly is about impossible to not love your home state fair.

Stay tuned for next week’s review of the Iowa State Fair!

 

Beef and blessings,

Brooke

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Hi-Ho, Hi-Ho, Off to Hutchinson We Go! https://mnbeef.org/beef-blog/hi-ho-hi-ho-off-hutchinson-go/ https://mnbeef.org/beef-blog/hi-ho-hi-ho-off-hutchinson-go/#respond Fri, 11 Aug 2017 14:35:02 +0000 http://mnbeef.org/?p=15964 Headed to Hutch? Don’t forget the beef! This weekend, Twin Cities TV Station, WCCO, is in Hutchinson for this week’s Goin’ to the Lake segment. We here at Minnesota Beef don’t want you to be stranded on vacation without some great beef options on hand, so we have found some great beef stops for you […]

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Headed to Hutch? Don’t forget the beef!

This weekend, Twin Cities TV Station, WCCO, is in Hutchinson for this week’s Goin’ to the Lake segment. We here at Minnesota Beef don’t want you to be stranded on vacation without some great beef options on hand, so we have found some great beef stops for you to check out on your next visit to Hutchinson.

This week, we went with a “less-is-more” mentality and have a great meat market and a fantastic restaurant with some delicious beef options waiting for you!

Benny’s Meat Market

Located right on Main Street in Hutchinson, it doesn’t get much easier to find than Benny’s Meat Market! This family-owned and operated small business exudes old fashioned home-town meat market vibes. With in-house recipes for things like pepper-sticks, beef jerky, summer sausage and in-house smoked meats, Benny’s is full of unique options to fill your freezer or cooler with!

All of the ground beef at Benny’s is ground fresh daily and they’ve always got a large selection of fresh meat cuts available! Benny’s also has breakfast items, bakery, dog treats, seasonings and more. This all makes Benny’s Meat Market a great one-stop shop for all your groceries before a fun weekend in Hutchinson.

Photos courtesy of Benny’s Meat Market.

Landy Lodge Bar and Grill

If you’re looking for that classic “up-north” cabin feel and a delicious, beef-filled menu, Landy Lodge Bar and Grill is the place for you. The menu at Landy Lodge includes: steak salad, prime rib French dip, reuben sandwich, 9 different burger options, Certified Hereford Beef New York Strip and Certified Hereford Beef Petite Top Sirloin.

SIDE NOTE: Landy Lodge Bar and Grill was recommended to us by Hutchinson native and Minnesota State Cattlemen’s Association Executive Director, Ashley Kohls. Check it out on your next trip to Hutch!

Photo courtesy of Landy Lodge Bar and Grill.

Quality over quantity is the message this week, folks! If you’re heading to Hutch, make sure to fill your cooler at Benny’s Meat Market or fill your belly at the Landy Lodge Bar and Grill! Stay tuned as WCCO heads to Hutchinson and explores the area this weekend.

Next week, we round out this summer’s series of Goin’ to the Lake stops in Amery, Wisconsin. Be ready for one last round of recommended beef stops for your end-of-summer weekend getaway to Amery!

 

Beef and blessings,

Brooke

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Becky’s Beefy Bacon Meatloaf Burger https://mnbeef.org/news/beckys-beefy-bacon-meatloaf-burger/ https://mnbeef.org/news/beckys-beefy-bacon-meatloaf-burger/#respond Thu, 10 Aug 2017 14:47:54 +0000 http://mnbeef.org/?p=15848 Meatloaf? I know what you’re thinking… Meatloaf? Really?! Ewww, Becky. And, I totally get it. Growing up, meatloaf was one of my absolute least favorite meals. There’s nothing about the name, “meatloaf,” that looks or sounds appetizing. But, over the years, I have come to enjoy a good loaf of meat…relatively speaking. This week, I […]

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Meatloaf?

I know what you’re thinking…

Meatloaf? Really?! Ewww, Becky.

And, I totally get it. Growing up, meatloaf was one of my absolute least favorite meals. There’s nothing about the name, “meatloaf,” that looks or sounds appetizing. But, over the years, I have come to enjoy a good loaf of meat…relatively speaking.

This week, I had some leftover meatloaf in the fridge and was looking for a way to jazz it up. Let’s be honest, eating the same leftovers for a week straight can be a bit of a drag. So, I hit the kitchen, pulled out the beef and got to work on my mastermind meatloaf bacon burger. 

Today’s lessons learned in the kitchen:

  1. Everything tastes better as a burger.
  2. Bacon and beef make a killer combination, every time.

So bear with me here, as I walk you through the steps of constructing a delectable Beef and Bacon Meatloaf Burger.

Recipe? A homemade original, from your’s truly –

Step 1: The meatloaf.

No pun intended when I say that this is the beef of your burger! I will be honest in saying that I have not tried many meatloaf recipes in my day, but when you have your mother’s tried-and-true recipe, there’s no need to look elsewhere. Thanks, Mom!

Beef Bacon Meatloaf Burger

 

 

 

 

 

 

 

We can all appreciate a life lesson from meatloaf, and it’s this: “Looks are deceiving.”

I promise that it tastes better than it looks! Filled with seasoning and splashes of BBQ sauce, it’s pleasant on the tastebuds, and there’s no need for extra sauces to top the burger with in the end.

Step 2: Go fetch the bun to your burger.

I opted to use some plain Potato Bread, because I have found that it toasts evenly. Feel free to swap for a pretzel bun, wheat toast, burger buns or no bun at all! The options are endless.

Step 3: Lay the beef on the bread.

No explanation needed. This is not a trick. This is not meant to be rocket science.

Meatloaf

 

 

 

 

 

 

 

Step 4: Fry up some bacon. 

I had pre-planned, and had some bacon thawed in the fridge. Usually, I fry bacon on a large skillet. In this case, I opted for a stovetop cast-iron skillet. You better believe that it got the job done in only five minutes! Kitchen win! 

 

 

 

 

 

 

 

Step 5: Add bacon to your meatloaf and bread combo.

Optional: Make it into a burger melt by melting provolone cheese over the top of the bacon. 

Beef and Bacon Meatloaf Burger

 

 

 

 

 

 

 

Step 6: Add something green.

Not a necessity, but adding garden-fresh vegetables never hurts. I added on some green peppers – for the “crunch factor,” you know.

Step 7: Serve your fabulous, rock-your-socks-off, homemade Beefy Bacon Meatloaf Burger to someone special. 

Optional: Boil or grill some sweet corn as a side, because it’s that time of year!

Meatloaf Beef and Bacon Burger

 

 

 

 

 

 

 

Make your own meatloaf today, so you’re ready to kick on your burger boots with Becky when you have leftovers tomorrow. 😉

Remember, #nobeefleftbehind!

Until next time,

Becky

In the meantime, be sure to catch up on Brooke’s Burger post from last week in case you missed it!

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Rain is a Good Thing https://mnbeef.org/beef-blog/rain-good-thing/ https://mnbeef.org/beef-blog/rain-good-thing/#respond Wed, 09 Aug 2017 19:27:10 +0000 http://mnbeef.org/?p=15382 Luke Bryan knew what he was talking about when he wrote his 2009 hit “Rain is a Good Thing.” Rain is crucial to all agriculture especially while our cattle are out on grass. During the warm summer months we, at Schiefelbein Farms, put cattle in pastures. While they are on pasture their primary source of […]

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Luke Bryan knew what he was talking about when he wrote his 2009 hit “Rain is a Good Thing.”

Rain is crucial to all agriculture especially while our cattle are out on grass. During the warm summer months we, at Schiefelbein Farms, put cattle in pastures. While they are on pasture their primary source of food is grass, but it isn’t just about the grass. The summer is full of planting and harvesting hay to store for winter months. Rain is absolutely necessary to ensure year round success.

 

Photo courtesy of Schiefelbein Farms.

After the snow melts and we can see that green grass is coming we start moving cattle out to their pastures. At Schiefelbein Farms we plan out where each group of cattle will be grazing so that they will continually have grass to munch on. Grass grows in about a 28 day cycle and it takes about 7 days for cattle to eat an entire pasture so we have 4 pastures per group. For example my house is surrounded by 4 pastures and every week they rotate between these pastures. If the rain doesn’t come the grass doesn’t grow and the whole rotational grazing system becomes less effective.

Early spring is a busy time for farmers and ranchers besides bringing cattle to the pasture they are planting crops including alfalfa. Alfalfa is grown to be harvested for feed in winter months. Once alfalfa is ready to be harvested we cut it and let it dry out which makes it hay. Then we gather it all together and produce round bales. We then haul the round bales to a feed pad and wrap them so unwanted animals and weather don’t get to them. If the alfalfa doesn’t grow we harvest less, if we harvest less there is less feed for the cattle built up.

Growing up on a farm has taught me a lot of things: you don’t stop till the job gets done, work comes before food, no pain no gain and never trust a weather app. But the one lesson that you don’t have to be on the farm to know is that rain is a good thing.

 

Photo courtesy of Schiefelbein Farms.

Written By: Bailee Schiefelbein, Minnesota Beef Ambassador

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Culver’s: Welcome to Delicious! https://mnbeef.org/beef-blog/culvers-welcome-delicious/ https://mnbeef.org/beef-blog/culvers-welcome-delicious/#respond Fri, 04 Aug 2017 16:49:34 +0000 http://mnbeef.org/?p=15615 As we welcomed August this week, we also welcomed four weeks full of state fairs, end-of-summer events, traveling, back-to-school preparation and more! This week for the burger blog, Becky and I decided it would be best to share a great place to get a delicious burger on-the-go! Let me tell you, I knew just the […]

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As we welcomed August this week, we also welcomed four weeks full of state fairs, end-of-summer events, traveling, back-to-school preparation and more!

This week for the burger blog, Becky and I decided it would be best to share a great place to get a delicious burger on-the-go! Let me tell you, I knew just the place.

After spending the day and enjoying a delicious beef lunch at the Minnesota State Cattlemen’s Association Beef Tent at FarmFest, I was in need of a quick supper on my way back. I texted my friend Alexis to see if she would want to meet me at the Culver’s restaurant nearest to the Twin Cities campus. She responded with “Yessssssss. I love Culver’s!” (There’s a reason we’re friends.)

Thank You Farmers!

The menu at Culver’s is known primarily for two things – their frozen custard and their delicious “butterburgers”. But, before we even talk about that, there’s one more reason I really admire and support Culver’s restaurants – their “Thank You Farmers” campaign.

Photo courtesy of Culver’s.

Through this campaign, Culver’s shares their appreciation for the hard work and dedication of farm families across the nation that produce the food they proudly serve. Through their partnership with the National FFA Organization, Culver’s is giving back to today’s farm families and ensuring the future of the next generation of America’s farmers.

I don’t know about you, but an appreciation for farmers AND delicious burgers makes Culver’s an easy choice for me!

Let’s Talk Beef

Like I mentioned before, Culver’s restaurants are known for their iconic custard and delicious butterburgers. Better yet, you can sit down and enjoy your burger and custard or drive-thru (yes, you read that right) and order them to enjoy on-the-go!

But, this is a burger blog, so let’s talk about these “butterburgers”. These masterpieces are a blend of sirloin, plate and chuck that have never been frozen. In fact, the packaging around my butterburger proudly proclaimed that it was “100% fresh, never frozen Midwest Beef”. Beef-lovers, that’s good stuff right there if I do say so myself.

The burgers are then pressed and seared to lock in the juices and served on a lightly buttered and toasted bun. Culver’s also claims that your burger doesn’t touch the grill until after you order!

But seriously, these burgers are good AND fast. What more could a person want?

Our Burgers

I ordered a snack pack that included a butterburger with cheese, small fries and a drink. All that cost me about $5! I’ve had more than a few burgers from at least twenty different Culver’s locations across the Midwest and can truthfully say I’ve never been disappointed in a single one.

Alexis chose to order a current special on the Culver’s menu: The Wisconsin Big Cheese Pub Burger. Minnesotans – before getting riled up about the name, give it a chance. The first Culver’s restaurant was opened in Sauk City, Wisconsin and this burger includes three delicious, Wisconsin-made cheeses.

Layered with Havarti, Cheddar and American cheese, as well as 2 burger patties and all-new roasted garlic mayo, this burger meant business. Full of flavor and packed with cheese, Alexis was so impressed with this pub-quality burger that she didn’t have room for any custard – if you’ve ever had Culver’s custard, you know how crazy that is!

Custard – A Culver’s Classic

After enjoying a butterburger, you won’t want to miss out on some delicious Culver’s custard. Because it contains less air than normal ice cream, Culver’s custard is especially dense, rich and flavorful. Even though we were full from our burgers, you can be sure that we each grabbed a pint to take home with us!

The Final Verdict

Culver’s is amazing for so many reasons, but here’s my top three:

  1. The food is delicious.
  2. They support and thank farmers.
  3. There are Culver’s restaurants located literally everywhere in the Midwest.

No matter where this crazy month of August takes you, I would strongly recommend that you consider checking out a Culver’s near you for some delicious burgers and custard!

Burgers and blessings,

Brooke

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Lakes & Steaks in Detroit Lakes https://mnbeef.org/beef-blog/lakes-steaks-detroit-lakes/ https://mnbeef.org/beef-blog/lakes-steaks-detroit-lakes/#respond Fri, 04 Aug 2017 16:41:57 +0000 http://mnbeef.org/?p=15628 Lake Country or Steak Country? The Detroit Lakes area of northwest Minnesota houses more than 400 lakes within a 25 mile area. All those lakes certainly have made the area into a popular location for family vacations, nature getaways, weddings and more. However, Detroit Lakes has more than just lakes – they’ve got some great […]

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Lake Country or Steak Country?

The Detroit Lakes area of northwest Minnesota houses more than 400 lakes within a 25 mile area. All those lakes certainly have made the area into a popular location for family vacations, nature getaways, weddings and more. However, Detroit Lakes has more than just lakes – they’ve got some great places to find some fantastic Minnesota Beef!

Twin Cities TV Station, WCCO, is headed to Detroit Lakes for this week’s Goin’ to the Lake segment and you better believe that Minnesota Beef already has the area scoped out for you! Check out these great Detroit Lakes beef stops below!

Lakes Processing

For nearly 20 years, Lakes Processing has been providing the tri-state area with award winning meats and exceptional service. With about 40 different types of brats, Lakes Processing definitely has a flavor to fill your cooler with! In fact, this spring they hosted weekly “Battle of the Brats” sessions where the public was invited to sample brat flavors and vote for their favorite. This year’s champion? The Butter Garlic Chicken Bratwurst!

Lakes Processing also has a reputation for hand slicing steaks to your desired size and for aging beef a full 21 days to ensure fantastic flavor!

Photos courtesy of Lakes Processing.

With all those lakes in the area, you might be planning to spend most of your trip to Detroit Lakes on the water and only return to land for a quick bite to eat at an area restaurant. No worries, check out these great options!

The Fireside

Beef-lovers, the first thing you should know about The Fireside is that its charcoal and mesquite grill extends from the kitchen into the dining area. That’s right, they’re not shy about their beef at The Fireside! Although the Legacy Ribeye steak is the most popular, the Fireside also offers filet mignon, baseball top sirloin, slow roasted prime rib, and a Fireside House Burger to fulfill your beef cravings.

Enjoy all these great beef options in The Fireside’s stylish dining room with a fantastic view of Lake Detroit itself. Located right in Detroit Lakes, you won’t want to miss out on The Fireside. (Just look at those delicious beef cuts below!)

Photos courtesy of The Fireside.

Zorbaz on the Lake

From pizza to live music to Mexican dishes to tap beer, Zorbaz Detroit Lakes has got the food AND the fun! Their menu has plenty of beefy options, including ground beef pizza topping, beef tacos, burritos and quesadillas, bacon cheeseburger pizza and even reuben pizza with corned beef!

The laid-back, lakeside vibes and delicious beefy Mexican and pizza options make Zorbaz a great place to unwind after a long day on the water! Be sure to check them out on your next trip to Detroit Lakes!

Photos courtesy of Zorbaz Detroit Lakes

Maybe now you’ll be heading to Detroit Lakes for the steaks instead of the lakes! Stay tuned as WCCO heads to Detroit Lakes this weekend and explores the area.

Next week, we’ll be beefin’ up your next trip to Hutchinson, Minnesota!

 

Beef and blessings,

Brooke

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Burgers & Malts…A Dynamic Duo https://mnbeef.org/beef-blog/burgers-malts-dynamic-duo/ https://mnbeef.org/beef-blog/burgers-malts-dynamic-duo/#comments Fri, 28 Jul 2017 13:05:48 +0000 http://mnbeef.org/?p=15358 Brooke visited a favorite college burger joint for this week’s burger blog – The Original Malt Shop in Roseville, Minnesota. Within my first semester at the University of Minnesota-Twin Cities, I was introduced to the glorious gem known as The Original Malt Shop (previously Snuffy’s). This old-fashioned restaurant is quite popular among St. Paul campus […]

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Brooke visited a favorite college burger joint for this week’s burger blog – The Original Malt Shop in Roseville, Minnesota.

Within my first semester at the University of Minnesota-Twin Cities, I was introduced to the glorious gem known as The Original Malt Shop (previously Snuffy’s). This old-fashioned restaurant is quite popular among St. Paul campus natives for its malts and burgers! Needless to say, it quickly became a favorite of mine. When some friends from school were in town this week, I knew it was just the place for the burger blog! (And I was really craving a malt…)

The Old School Vibes.

Snuffy’s exudes old-school vibes with its red-and-white-striped wallpaper, red chairs and classic menu. A good burger, fries and malt will never get old.

<<< Why mess with success?

 

 

 

The Malts.

Speaking of the menu, The Original Malt Shop has a burger menu that’s got something for everyone. Fourteen burger options and thirty-two malt flavors won’t leave anyone disappointed. I’ve tried my fair share of items on the menu, but I genuinely enjoy a cheeseburger and a Dynamic Duo malt. My friend Lauren happens to share my love of the Dynamic Duo malt: oreo and brownie mixed in strawberry ice cream (pictured on the left). Alexis chose July’s special, the Turtle malt: caramel, nuts and chocolate in vanilla ice cream (pictured on the right).

The Beef.

That’s enough rambling about malts – let’s talk about the beef! I can honestly say that I have never been disappointed by a burger here. Like I said, I’ve visited The Original Malt Shop an embarrassingly large number of times… (College can be stressful, okay?)

For the sake of the burger blog, I decided to try a burger I’ve seen at numerous places but never had the gumption to try – the PB & B burger. The Original Malt Shop’s version came with fries and was composed of a 1/3 pound beef patty, peanut butter and bacon and served on a pretzel bun.

While maybe a tad too sticky with all the peanut butter, I can honestly say I enjoyed the bacon and PB burger combo. The flavors don’t clash but seemed to complement each other relatively well.

Would I order the PB & B burger again? Honestly, probably not, because I’ve got a go-to at The Original Malt Shop already. It’s a cheeseburger on a Hawaiian bun, and you can’t betray your go-to meal at a favorite restaurant. (I’m pretty sure that’s a golden rule or something.)

Alexis chose a bacon cheeseburger with provolone cheese. A perk of The Original Malt Shop – they allow you to choose from six different cheese types and six different bun options to really personalize your burger!

Lauren opted for a cheddar cheeseburger with just ketchup and chose onion rings for a side. I may have stolen one or two, and let me tell ya, these onion rings are good. I don’t know about you, but I think a good onion ring should be crispy and that onion should stay put in the breading when you take a bite.

The Bottom Line.

The Original Malt Shop is fantastic. I may be a tiny bit biased, since it is in close proximity (within five minutes) of my college campus and the prices are relatively friendly to a college budget. But truthfully, the burgers at The Original Malt Shop are classic and delicious. Plus, the malts make a phenomenal dessert to go along with the burgers!

If you’re in the St. Paul/Roseville area, I’d highly recommend checking out The Original Malt Shop. With the Minnesota State Fair fast approaching, this might be just the place to avoid some lines, save a few bucks and grab a quick lunch before making your way into the fair! Just an idea though – I also totally understand that fair food is an amazingly delicious temptation that can only be enjoyed in St. Paul for 12 days every summer.

Anyways, the Original Malt Shop is always here waiting for you to stop in and check it out! Stay tuned for Becky’s burger find next week!

 

Burgers and blessings,

Brooke

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Get Your Best Body with Beef https://mnbeef.org/beef-blog/get-best-body-beef/ https://mnbeef.org/beef-blog/get-best-body-beef/#respond Thu, 27 Jul 2017 16:40:26 +0000 http://mnbeef.org/?p=15292 Yes, you read that right! Who knew that eating more beef could help give you your best body ever? Just last Tuesday, Minnesota Beef and fitness coaches, Amber Kuiper and Rachel Marthaler, were featured on WCCO TV’s Jason DeRusha Show. Together, Rachel and Amber have seen tremendous results in their fitness journeys simply by incorporating […]

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Yes, you read that right! Who knew that eating more beef could help give you your best body ever?

Just last Tuesday, Minnesota Beef and fitness coaches, Amber Kuiper and Rachel Marthaler, were featured on WCCO TV’s Jason DeRusha Show.

Together, Rachel and Amber have seen tremendous results in their fitness journeys simply by incorporating more beef into their eating plans.

Healthy Bodies with Beef
Health and Fitness coaches Rachel Marthaler and Amber Kuiper have lost over 60 pounds by eating more beef

While Rachel and Amber both grew up on beef farms, they say that they eat even more beef now than ever before.

Rachel says, “I grew up eating beef everyday. But with a healthy lifestyle, I incorporate it even more because it is so high in protein and packed with nutrients and healthy fats.  I notice that when I eat beef, it fuels me for longer and I feel leaner.”  

In the last year and a half, Rachel has lost over 50 pounds! 

Rachel Marthaler gets body back with beef

But there’s more than just the physical change in Rachel. She consistently shares that her increase in energy helps her to be a better mom to her three kids, and a better wife to her husband.

Amber agrees fully, and says “Since May, I’ve lost ten pounds and several inches, and that wasn’t even really a goal of mine. It just happened when I committed to doing something that felt amazing! Believe it or not, 50-60% of my calories each day come from steaks, bacon, ribs, eggs, butter, etc. It gives me TONS of energy and helps me focus!”

healthy beef

She continues, “The real reason we try to be healthy isn’t to look a certain way, that’s just the cherry on top from becoming disciplined. Don’t ever convince yourself that because you are a busy parent, you don’t have time to prioritize YOU! As a busy mom of four, I have successfully found a way to make it a priority and you can too. Your DESERVE to feel incredible no matter how busy you are!”

Starting this September, Minnesota Beef will be kicking off a brand new “Beef Bootcamp” program and teaming up with fitness coaches Becky, Rachel and Amber. We are looking for college-aged females or moms who want to eat beef while feeling and looking their absolute best!

Beef Bootcamp

What are you waiting for? Now is the time to feel your best, so you can be present for yourself and your family! We’d love to have you join Beef Bootcamp so we can keep you accountable, provide you with a meal plan and give you at-home 30 minute workouts to see results! 

Better Body with Beef

Rachel says, “I can’t help but think back on my experiences of all the programs I’ve completed. Simply put, these programs have changed me. And, more than just appearance – they’ve increased my energy, focus, taken away body aches and pushed me to be in the best shape of my life. These programs changed my way of thinking. I realized that I didn’t have to starve myself to loose weight and I could see incredible results by just working out 30 minutes/day at home. Yes, I had HUGE doubts about the length of the workouts. But, now that I know 30 minutes is all it takes, why would I spend hours at the gym!?”

Sign up today by dropping Becky a message at becky@mnbeef.org. We can celebrate with a steak! 😉 

Let’s kick it!

Becky

p.s. In case you missed yesterday’s segment, take a watch here!

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Duluth: Come for the Fun, Stay for the Beef. https://mnbeef.org/beef-blog/duluth-come-fun-stay-beef/ https://mnbeef.org/beef-blog/duluth-come-fun-stay-beef/#respond Thu, 27 Jul 2017 15:07:28 +0000 http://mnbeef.org/?p=15337 Any native Minnesotan has heard of Duluth. But have you heard of the great beef options in Duluth? Duluth is a popular tourist, camping, or weekend getaway destination known for fun attractions on the massive Lake Superior. This week, Twin Cities TV Station, WCCO, is headed to Duluth for their latest Goin’ to the Lake […]

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Any native Minnesotan has heard of Duluth. But have you heard of the great beef options in Duluth?

Duluth is a popular tourist, camping, or weekend getaway destination known for fun attractions on the massive Lake Superior. This week, Twin Cities TV Station, WCCO, is headed to Duluth for their latest Goin’ to the Lake segment. Minnesota Beef has tracked down more great beef stops than ever before – six!

First off, let’s fill up those coolers with some fresh beef from two great meat markets.

Old World Meats

Located in the heart of Duluth and identified by “Life in Minnesota” as one of Minnesota’s Top Meat Markets, is Old World Meats. Old World is an old-fashioned meat market with great options. Old World Meats takes pride in being the only Certified Angus Beef dealer in Duluth and in creating homemade products at their Duluth location. With twelve flavors of bacon and ground beef that yields fantastic burgers, Old World Meats is not a stop to miss!

 

Photos courtesy of Old World Meats.

Stokke’s Lakewood Market

Convenience meets quality when it comes to Stokke’s Lakewood Market. With a gas station located in front, you can fill up your gas tank and your cooler all at one stop! One of three Stokke’s Meat Market locations, the Lakewood One Stop was opened for Stokke’s customers who hunt and have lake cabins up north. Give Stokke’s Lakewood Market a like on Facebook and see their amazing weekly specials – like this week’s beef kabobs and beef bacon wraps!

Photos courtesy of Stokke’s Lakewood Market.

If your cabin or lake house doesn’t have the fridge or freezer space for some fresh beef, don’t worry. Check out one of these delicious restaurants instead!

OMC Smokehouse

While OMC Smokehouse is a newcomer to the Duluth food scene, that certainly hasn’t slowed down their success! Voted as the “Perfect New Restaurant” for 2017 by Perfect Duluth Day and featured in Southern Living magazine’s “Great American Barbecue Bucket List”, OMC has quickly rose to fame. Known for their delicious freshly smoked meats and local craft beer and wine, you need to check out OMC Smokehouse! Beefy menu options include: Jalapenno brisket bombs, Haystack brisket sandwich, 3 burger options, St. Louis style ribs, fire-grilled flank steak tacos and more!

Photos courtesy of OMC Smokehouse.

Duluth Grill

The Duluth Grill is owned and operated by the same folks that recently opened OMC Smokehouse. Clearly they’re on the right track because the Duluth Grill seems to be somewhat of a local legend as well. Open daily from 7AM-9PM, there is abundant breakfast, lunch and dinner options. With a focus on fresh and local ingredients, the Duluth Grill is sure to please everyone. Their menu features a reuben sandwich, garlic-gouda burger, blue cheese burger, an Asian steak and wild rice bowl and more for all of us beef-lovers out there.

Photos courtesy of Duluth Grill.

Black Woods Grill & Bar

If you’re looking for a little finer dining in a beautiful setting, the Black Woods Grill & Bar is undoubtedly the place for you. Family-owned and operated since the early 90’s, Black Woods also focuses on crafting their dishes from healthy, farm-fresh ingredients from Minnesota and Wisconsin. Enjoy one of these delicious beef options while overlooking a beautiful view at Black Woods Grill & Bar: prime rib veggie soup, Chipotle steak ceaser salad, prime rib dip, bourbon beef steak tips, herb-crusted prime rib, BBQ baby back ribs and even gluten-free top sirloin!

Photos courtesy of Black Woods Grill & Bar.

Of course, Duluth would have a little something extra for the adventurous beef eaters out there, so check this one out!

The Rambler MN

The Rambler is a food truck (how cool is that?!) that circulates the Twin Ports area, dishing up some delicious grub! Their menu is always subject to change, but has recently included a short rib sandwich and reuben fritters. Give The Rambler MN a like on Facebook to see where they’re at during your next trip to Duluth!

Photos courtesy of The Rambler MN.

Now if that’s not enough fun beef options for one trip, I don’t know how else to help you! Don’t miss your chance to enjoy some great beef during your next trip to Duluth!

Stay tuned as Twin Cities TV Station, WCCO, heads to Duluth this weekend and explores more fun attractions and restaurants in the area. Next week, be ready for our recommended beef stops near Detroit Lakes, Minnesota!

 

Beef and blessings,

Brooke

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Goin’ to the Lake: Waterville, MN https://mnbeef.org/beef-blog/goin-lake-waterville-mn/ https://mnbeef.org/beef-blog/goin-lake-waterville-mn/#respond Wed, 19 Jul 2017 18:56:26 +0000 http://mnbeef.org/?p=14323 Waterville? More like “Beef-ville!” This week, Twin Cities TV Station, WCCO, is headed to Waterville, Minnesota for their next Goin’ to the Lake segment! As always, Minnesota Beef has the area scoped out for you already. Be prepared – you’re going to want a lot of empty space in your cooler because there are some […]

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Waterville? More like “Beef-ville!”

This week, Twin Cities TV Station, WCCO, is headed to Waterville, Minnesota for their next Goin’ to the Lake segment! As always, Minnesota Beef has the area scoped out for you already. Be prepared – you’re going to want a lot of empty space in your cooler because there are some great beef stops near Waterville!

To start things off, here’s not just one meat market to check out, but three! Honestly, you can’t go wrong here.

Greg’s Meats

Half an hour south of the Twin Cities on Highway 52 is the legendary Greg’s Meats. With over 400 state and national awards to their name, Greg’s Meats is simply the best. That’s why they were chosen as the Minnesota Beef Council’s 2017 Retail Beef Backer!

Their National Grand Champion jerky makes a great, protein-filled snack for long days on the lake and their beef sticks won’t disappoint either. The most popular flavor of beef stick? The “Original Grand Champion,” obviously! If you’re looking to fire up the grill, stock up on some of Greg’s Meats’ award-winning fresh meat cuts, hot dogs, brats and hamburgers.

Load up your cooler at Greg’s Meats, and then Waterville is less than an hour’s drive away!

Photos courtesy of Greg’s Meats.

Lau’s Meat Market

Just 15 minutes south of Waterville, near Waseca, you’ll find Lau’s Meat Market. With a wide variety of flavored brats, frozen lean ground beef and daily ground fresh burgers, you’ll find whatever you might need here. Hot dogs and snack sticks are Lau’s customer favorites!

On an unrelated-to-beef note, Lau’s Meats also bakes fresh buns and cookies on-site daily! Grab your buns, burgers and hot dogs all in one place!

Photos courtesy of Lau’s Meat Market.

Wiste’s Meat Market

Drive 20 minutes south and west of Waterville and you’ll find Wiste’s Meat Market in Janesville, Minnesota! For all you steak lovers out there, pick up your Tri-Tip steaks at Wiste’s – they’re a customer favorite.

Wiste’s also offers some fun flavors of beef patties to liven up your lakeside grilling, including: Tri-Tip flavor, Sweet Onion, Dill Pickle, Cheddar Bacon Cheddar and a Black ‘n’ Blue beef patty! But that’s just the beginning, check out these fun brat flavors: Philly Cheese Steak, Wild Rice, Beer, Cheese Curd, Green Onion, Gummy Bear, Firehouse and S’mores!

Photos courtesy of Wiste’s Meat Market.

If you’re not totally impressed with the great meat markets in Waterville, just wait until you see these two phenomenal restaurants!

Bullheads Bar & Grill

Located right in Waterville, Bullheads takes beef and makes it fun! First of all, Wednesday’s are $2.50 Burger Night. (Amazing, right?!) But to make things even better, Bullheads adds a practical joke to the mix. If you get served a burgerless burger when you eat at Bullheads on a Wednesday night, you’re the “burger hat winner” and you get your meal for free!

But the twelve burger options are not where the beef options stop. The menu at Bullheads Bar and Grill also has reuben bites, a steak sandwich, French dip, steak salad, a steak wrap and entrees including: Prime Rib and Ribeye!

Get your beef at Bullheads during your next trip to Waterville – especially if it’s Wednesday!

Photos courtesy of Bullheads Bar & Grill.

The Boat House Grill & Bar

If you’re looking for great food and don’t want to lose that lakeside vibe, the Boat House is the place for you! Located on Clear Lake in Waseca, this fun stop has no shortage of beef choices.

The Boat House always has a beefy special waiting for you, especially on Tuesdays, Fridays and Sundays! Tuesday’s special is $8 burger baskets, Friday is Prime Rib Night, and all day Sunday the special is Steak, Potato and Texas Toast for $8.99! If you can’t make it any of those days, the regular menu includes sirloin bites, a Reuben sandwich, “Philly Favorite” sandwich, steak sandwich, French dip, eleven burger options and ribeye!

Photos courtesy of Boat House Grill and Bar.

Stay tuned as Twin Cities TV Station, WCCO, heads to Waterville this weekend! Whether you’re heading to Waterville for a vacation or just passing through, don’t miss out on these five great beef stops. Waterville’s got some great lakes, but it might have even better beef!

Next week, follow along as we share some great beef stops near Duluth, Minnesota!

 

Beef and blessings,

Brooke

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Why Get a Chicago Dog When You Could Get a Chicago Burger? https://mnbeef.org/beef-blog/get-chicago-dog-get-chicago-burger/ https://mnbeef.org/beef-blog/get-chicago-dog-get-chicago-burger/#respond Wed, 19 Jul 2017 17:26:29 +0000 http://mnbeef.org/?p=14254 #WhenInChicago You know what they say – It’s a big a world out there, and adventure awaits. Last week, the Minnesota Beef Council staff was at the 2017 Minnesota State Cattlemen’s Summer Beef Tour in Starbuck, MN. On Monday night of the tour, I received a text asking what plans I had for the following […]

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#WhenInChicago

You know what they say – It’s a big a world out there, and adventure awaits.

Last week, the Minnesota Beef Council staff was at the 2017 Minnesota State Cattlemen’s Summer Beef Tour in Starbuck, MN. On Monday night of the tour, I received a text asking what plans I had for the following weekend. Due to the exhilarating life that I live, I was only booked for Friday night at that point.

My friend, Janna, then replied to the text, “shoot.” I asked what she was thinking, and she said, “Chicago.”

I replied, “Sure, why not!”

Janna’s sister (who I grew up with in 4-H, FFA and attended college with) happens to be interning down in Chicago this summer. When Janna and I had previously mentioned visiting her this summer, we were both pretty positive it would be difficult to make it happen. It seems like every weekend during the summer is booked with a wedding, a grad party, a livestock show, a fair…you name it!

Well, just so happened that this was the one weekend we both were available, and her Birthday was coming up on Tuesday.

You guessed it, we were about to make Chicago happen.

It was a “living on the edge” type of a moment when we booked some cheap flights that we found just five days before we’d be landing. #YOLO 

As it turns out, even my friend’s boyfriend was able to embark on the adventure with us! Here’s our full Chicago crew, at the first stop “The Bean.”

The Bean in Chicago

The weekend adventures included an architecture boat tour (although it sounds nerdy, it was very interesting)!

…okay, the fact that I clarified that makes me feel even more nerdy…whatever!

After the 75 minutes tour, it was time for dinner! Since we had skipped lunch, we opted for an early dinner at Chicago Burger Company – a place that we passed alongside the river while on the boat.

Here is the view from our table at Chicago Burger Company.

Chicago Burger

When choosing which restaurant to eat at, we determined that the following criteria must be met:

1) They must have a patio, and 2) They must serve beef and burgers. Because, obviously.

Chicago Burger Co menu

Goal achieved. 

All four of us ended up ordering burgers, and even better, all of us agreed that they were some of the best burgers we’d ever had.

 

Well done, Chicago Burger Co., well done.

 

 

As the weekend went on, we hit up more hot spots for food – the all-meat pizza filled with beef at Giordano’s Deep Dish, and another burger stop in Mount Prospect, IL. on our last night in town.

 

From the Navy Pier to Millenial Park to Lake Michigan and the Guiradelli Shop, we conquered all!

 

Being in downtown Chicago sure was a shock from the Cattlemen’s Tour environment, but it was cool to see everything and mark it off the list of places to go.

Hat’s off to you Chicago, but my biggest takeaway from the trip was that I would much rather stick to cattle farms and pastures rather than metro trains and crowds…

 

That’s all for now!

Becky

p.s. Have you been to Chicago? What were the highlights of your trip?

 

 

 

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It’s That Time of Year – Junior Nationals are Upon Us! https://mnbeef.org/beef-blog/time-year-junior-nationals-upon-us/ https://mnbeef.org/beef-blog/time-year-junior-nationals-upon-us/#respond Fri, 14 Jul 2017 15:46:05 +0000 http://mnbeef.org/?p=12673 It’s show time. It’s that time of year that so many youth beef exhibitors and families look forward to. What time is it? It’s time for junior nationals. Actually, we are already at the peak of the junior national season.  This week, many Minnesota families have been in Des Moines, Iowa competing with their Angus heifers […]

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It’s show time.

It’s that time of year that so many youth beef exhibitors and families look forward to. What time is it? It’s time for junior nationals.

Actually, we are already at the peak of the junior national season. 

This week, many Minnesota families have been in Des Moines, Iowa competing with their Angus heifers and steers.

As of last night, I know many other families who are making their way to Louisville, KY for Hereford Junior Nationals. Both the American Angus Association and American Hereford Association have the largest memberships, and junior nationals turnout, in the country!

So yes, many Minnesota families are chasing highway lines and banners as they head across the country with their cattle to compete in junior nationals. Junior nationals are breed-specific shows that give youth the opportunity to compete in the show ring and in personal development contests such as public speaking, sales, photography and crafts. In addition to the leadership skills, youth are also presented with the opportunity to meet new friends from across the country.

There are also fitting contests, where individuals work together on a team to present their heifer or steer in the best way possible. Combs, adhesive (aka hairspray for cattle), blowers and clippers line each chute.

Pictured here is one of Minnesota’s fitting teams competing at Shorthorn Junior Nationals.

 

Imagine the Olympic Games. Opening and closing ceremonies? No problem, the beef industry has its own version at junior nationals!

The Minnesota Shorthorn Association’s Youth Exhibitors entering during Opening Ceremony at Shorthorn Junior Nationals in Tulsa.

Back in June, we had some familiar Minnesota faces down at NAJRAE, the North American Junior Red Angus Event (aka Red Angus Junior Nationals). 

Minnesota ladies Kjersta Lind and Sydney Zehnder have been serving on the Red Angus Board of Directors; Photo courtesy of Heidi Anderson

It’s a week full of fun and games PLUS leadership for the junior Board of Directors, exhibitors and families. Never a dull moment at junior nationals! In and around the barns, you will find youth laughing with old friends and mingling with new friends.

Last week, a crew from Minnesota headed south for Tulsa to compete in Shorthorn Junior Nationals. Pictured below are Connor Bollum and Kelly Morrison ready to compete in the Senior Sales Competition. They placed 2nd with their pitch to “Make Shorthorns Great Again!” What a classy and distinguished group of young people we have here!

Now that Angus Junior Nationals are finishing up, we want to wish everyone headed home from Des Moines a safe return! 

Angus Junior Nationals – Des Moines, IA; Photo Courtesy of Heidi Anderson

Best of luck to those in route to Louisville for Hereford Junior Nationals this coming week! Stay cool!

Have you been competing in junior nationals this summer? If so, we want to see your photos and hear your results from your junior nationals experience! Post a photo in the Facebook comments section from this blog post.

Looking forward to hearing from you,

Becky

 

 

 

 

 

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Goin’ to the Lake in Emily, MN! https://mnbeef.org/beef-blog/goin-lake-emily-mn/ https://mnbeef.org/beef-blog/goin-lake-emily-mn/#respond Thu, 13 Jul 2017 17:51:47 +0000 http://mnbeef.org/?p=14078 Beefin’ up your weekends at the lake, one stop at a time. This week: Emily, MN. We’ve got another beautiful weekend in the forecast, and that means it is time for you – and Minnesota Beef – to head to the lake! WCCO is headed to Emily, Minnesota, for this week’s Goin’ to the Lake […]

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Beefin’ up your weekends at the lake, one stop at a time.

This week: Emily, MN.

We’ve got another beautiful weekend in the forecast, and that means it is time for you – and Minnesota Beef – to head to the lake! WCCO is headed to Emily, Minnesota, for this week’s Goin’ to the Lake stop, and we’ve got two great beef stops for you to check out or to put on your calendar for your next trip to Emily.

First and foremost, we have found a FANTASTIC meat market for you to stop by and find some great beef products to enjoy on your vacation.

Grand Champion Meats – Crosslake

Located just fifteen minutes from the heart of Emily, Grand Champion Meats is the beef stop to make for any lake getaway in the Emily area. Family owned and operated, Grand Champion Meats in Crosslake is open seven days a week for the summer months and full of great beef options!

Grand Champion Meats also has a store located in Foley and recently opened the store at the Crosslake location. This is great news for beef lovers in the Brainerd Lakes area, as the Crosslake store is fully stocked with the same award-winning meats found in Foley. With fresh meat cases full of delicious beef options, free samples, and an award-winning reputation, don’t miss out on this stop when you’re near Emily!

Photos courtesy of Grand Champion Meats.

Like we mentioned in last week’s Goin’ to the Lake blog, getting to the lake and actually getting settled in can be a stressful project. Because we understand the struggle, here’s a great restaurant option if you simply run out of hours in the day to cook up that delicious beef you just purchased from Grand Champion Meats.

Ernie’s on Gull Lake

It doesn’t get any more fun or delicious than a stop to Ernie’s on Gull! With a golf league, sand volleyball, live music, and some great beef options on the menu, there’s no reason not to check out Ernie’s when you’re near Emily and in the Brainerd area. Their menu has some great beef options, including: Brisket Nachos, Brisket Sliders, 10 oz. Ribeye steaks, 4 great burger options, a shaved Prime Rib sandwich and more!

Photos courtesy of Ernie’s on Gull.

Stay tuned as Twin Cities TV Station, WCCO, highlights some other fun stops in Emily this weekend. Remember, these two great stops are open all summer – whether you’re traveling to Emily or the Brainerd Lakes area in general, be sure to check out these two for some high-quality, delicious beef!

Be ready for our recommended beef stops in Waterville, Minnesota next week!

Until next time,

Brooke

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Boats, Boots and Burgers https://mnbeef.org/brooke-becky-burger-series/boats-boots-burgers/ https://mnbeef.org/brooke-becky-burger-series/boats-boots-burgers/#respond Wed, 12 Jul 2017 19:55:51 +0000 http://mnbeef.org/?p=14049 Boats, Boots and Burgers This week’s Burger Blog post is a bit unique from previous weeks, as our team was out this week at the 2017 Minnesota State Cattlemen’s Beef Tour in Starbuck, MN. Even though we were on the road, have no fear, we still enjoyed our burgers!  But first, a Board Meeting. Before the […]

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Boats, Boots and Burgers

This week’s Burger Blog post is a bit unique from previous weeks, as our team was out this week at the 2017 Minnesota State Cattlemen’s Beef Tour in Starbuck, MN. Even though we were on the road, have no fear, we still enjoyed our burgers! 

But first, a Board Meeting.

Before the tour on Tuesday, we have our quarterly Minnesota Beef Council Meeting with our Board of Directors. We gave reports, accomplished business and celebrated our directors.

The meeting was held right in Glenwood, MN at Captain’s Bar and Grill on Lake Minnewaska.

For lunch, guess what we enjoyed? Burgers, of course! Take a look –

I’d call this one the Classic American Cowboy Cheeseburger with none other than a side of baked beans. #AllAmerican #beefyburger

During lunch, we had the opportunity to hear from SDSU Graduate Student, Megan Webb. She discussed her findings in a recent beef consumer preferences panel. It was very interesting to hear recent beef research and learn how we can excel in meeting consumer preferences at the production and retail levels. 

After we heard the full presentation, we got back to our meetings and finished up around 4:45 p.m. After that, the Minnesota State Cattlemen’s Association hosted their annual PAC Event Fundraiser, which consisted of a beef brisket sandwich for dinner and then a boat cruise around Lake Minnewaska. That’s right, classy cattlemen we’ve got here in Minnesota! It was a gorgeous night, and everyone had a grand time!

Summer Beef Tour

The next day, July 11th, was devoted to the 2017 Summer Beef Tour which was hosted by the Glacial Ridge Cattlemen’s Group. Approximately 1,000 cattlemen, cattle-women and industry influencers from across Minnesota and surrounding states came together to learn more about agriculture and beef farming. Jim and Twyla Wulf, and their boys (Travis and Brady), of Clear Springs Cattle Company provided top-notch hospitality for the tour.

Jim Wulf, of Clear Springs Cattle Company

From Clear Spring Cattle Company, of Starbuck, MN, tour participants got on 1 of 14 buses that were sent out like clockwork!

Buses were sent out to the following stops:

Clear Springs Cattle Company – Jim & Twyla Wulf

Redhead Creamery – The Jennisenn Family

Bar J Ranch – The Reed Family

Bakko Brothers, Inc.

Highland Acres Cattle – The Anderson Family

Public Land Grazing Efforts – DNR & USFWS Land

Forage Demo 

My bus made its first stop at the Forage Demonstration field. Not only were we able to see the machinery up close and personal, but we also saw it in action.

Next, we headed to Bakko Bros, Inc. which was incredible in terms of the power and equipment that comes in and out of their shop. Bakko Bros, Inc. specializes in offering haybusters, spreaders, tub grinders and bale shredders.

Bakko Bros

Now it was time to see some cattle! We headed on over to Highland Acres Cattle, of Starbuck, MN, which is run by the Anderson Family. Highland Acres is committed to raising high-quality Simmental cattle for the show ring and production.

Next, it was back to Clear Springs Cattle Company for lunch. Lunch was a beef brisket sandwich served with potato salad, coleslaw, veggies, cheese curds and a celebratory cookie for the Minnesota Beef Council’s 50th Anniversary. Aren’t personalized cut-outs so fun?! Even better, they tasted great! Special thanks to the Benson Bakery for completing our 1,000 cookie order! You #nailedit!

After lunch, we visited with the numerous vendors that were set up at Wulf’s. There were also ag interviews going on at this time! Check it out – paparazzi at the Minnesota Summer Beef Tour! 

Then, it was time to hop on the bus for our second portion of tours. We headed out to Bar J Ranch of Brooten, MN. Bar J is run by John and Jake Reed (and family) and focuses on Angus production. They sell the top cut of their bull calf crop and high-quality heifers at their production sale each year.

Our last tour stop for the day, was Redhead Creamery. Redhead Creamery is owned by the Jennissen Family who milks 180 cows, and is better known as “Jer-Lindy Farms.” Alise and Lucas Sjostrom are the owners of Redhead Creamery, which is located right on Jer-Lindy Farm. 

At the end of the day, we headed back to Wulf’s for a steak dinner. Because – Beef. It’s What’s For Dinner. No complaints! Our steaks were so good that we demolished them – another prime example of there being #nobeefleftbehind.

We hope you’ll join us for next year’s tour in Cottonwood, MN on July 10th, 2018!

See you then,

Becky

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Love Your Leftover Burgers! https://mnbeef.org/news/love-leftover-burgers/ https://mnbeef.org/news/love-leftover-burgers/#respond Fri, 07 Jul 2017 15:04:51 +0000 http://mnbeef.org/?p=13915 Show those leftover burgers some love! Earlier this week, we all had a chance to celebrate the Fourth of July and the freedom we are so blessed to have every day. Family, fireworks and festivities all kept me from heading to any restaurants to find a burger this weekend. Instead, I found myself enjoying home-cooked […]

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Show those leftover burgers some love!

Earlier this week, we all had a chance to celebrate the Fourth of July and the freedom we are so blessed to have every day. Family, fireworks and festivities all kept me from heading to any restaurants to find a burger this weekend. Instead, I found myself enjoying home-cooked burgers on the grill with family and friends. (Burgers taste better with friends – am I right?)

Sadly, all great things must come to an end and the grill’s blaze must be put out. Now, let’s talk about the aftermath. No, not the lawn chairs and empty cans all over the yard or the sunscreen all over the patio door handle… I’m talking about the leftovers. You all know what I’m talking about – it’s the container in your fridge full of lonely, cold hamburgers. It’s pitiful, I know. But don’t you dare throw out those burgers!

I’ve done some research and found some clever ways to reuse those leftover 4th of July burgers this week, because let’s face it – reheated burgers on bread get a little old. (How is it that the buns are always gone before the burgers anyways…?) Check out what I came up with!

The Cheeseburger Quesadilla

This recipe is the definition of quick and easy. You can add condiments as you please, but all I used was two tortilla shells, a hamburger patty, some shredded cheddar cheese, a little lettuce and some ketchup! You don’t have to get fancy and crumble the burger up, but I found that it made one hamburger go a lot further that way. Call me the “Leftover Queen.”

Photos courtesy of the “Leftover Queen.” (AKA myself.)

Taco Meat

The beauty of leftover hamburger patties is that they can easily be crumbled up and turned into ground beef! Simply crumble up the patties, reheat and add taco seasoning for taco meat that can be used in a variety of dishes including a taco salad like this one!

Photo courtesy of Life in the Lofthouse blog.

Beefy Breakfast

Start your day off with an extra protein blast and use your leftovers in the morning! Leave the patty whole and fry an egg to top it with for an easy sunrise burger or crumble the burger up and add to eggs and hashbrowns in a pan for a beefy egg bake like this low carb cauliflower cheeseburger egg bake.

Photo courtesy of Low Carb Delish.

Pasta & Protein

Crumble up the burgers and heat with spaghetti sauce for a meaty spaghetti combo or use the crumbled beef in any casserole or hot dish recipe that calls for ground beef. (Using leftover burgers as a ground beef replacement can be a quick way to utilize a lot of extra burgers at once!) Check out this Creamy Beef Noodle Bake!

Photo courtesy of Together As Family.

Sloppy Joes

This may be the easiest idea of them all. Also, perhaps the most delicious. Crumble the burgers and mix with your favorite sloppy joe sauce ingredients. Check out #6 on our Top 10 Dairy & Beef Recipes blog  post for these Sloppy Joe Grilled Cheese Sandwiches!

Photo courtesy of 5 Boys Baker.

I’m no master chef, but I will say that even I found these ideas to be fairly easy for an average (at best) home cook like myself. All of these recipes and more great beef ideas can be found on the Minnesota Beef Pinterest page. Also, check out where I found the majority of these ideas: the Mother Nature Network blog and Lifestyle’s The Leftovers Guide for more great leftover burger uses!

Now get to your fridge and show those leftovers some lovin’! Here at the Brooke and Becky Burger Blog, we enjoy all burgers – even leftovers – because there can be #nobeefleftbehind.

Next week, be ready for some fresh burger ideas from Becky once your leftovers are gone!

Burgers and blessings,

Brooke

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Goin’ to the Lake with Minnesota Beef https://mnbeef.org/beef-blog/goin-lake-minnesota-beef/ https://mnbeef.org/beef-blog/goin-lake-minnesota-beef/#respond Fri, 07 Jul 2017 13:04:50 +0000 http://mnbeef.org/?p=13862 Goin’ to the Lake with Minnesota Beef! Summertime means sunny days at the lake, trips to the cabin, and grilling with friends and family! But all that fun takes some advance planning, and we’re here to help you find where to get the most important item on your shopping list – beef! Just because you’re […]

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Goin’ to the Lake with Minnesota Beef!

Summertime means sunny days at the lake, trips to the cabin, and grilling with friends and family! But all that fun takes some advance planning, and we’re here to help you find where to get the most important item on your shopping list – beef!

Just because you’re on vacation doesn’t mean you can’t find plenty of high quality beef options on the way to or near your destination. Whether you’re feeling doubtful, looking for something new, or just wanting reassurance that you’re shopping or eating at the best place in the area, we’re here to help!

Twin Cities TV Station, WCCO, creates “Goin’ to the Lake” segments each weekend throughout the summer featuring a popular lake/cabin/vacation destination and restaurants, shopping stops, attractions and more at that particular location, starting today! This summer, Minnesota Beef will be following along with WCCO and showcasing stops where you can find great beef options – including restaurants with fantastic beef options on the menu and meat markets with great beef products for you to take to the cabin with you!

This weekend’s segment is centered in Spooner, Wisconsin. Located just over 2 hours north and west of the Twin Cities, Spooner truly is a fantastic summer vacation destination. Home to over 900 area lakes, countless festivals and numerous fine dining and shopping establishments, you should probably consider adding a trip to Spooner to your summer bucket list!

Now let’s beef up your trip to Spooner. First stop, a meat market or two for some beefy goodies.

Grundhofer’s Old Fashion Meats

This gem is located just 20 minutes north of the Twin Cities on Highway 61 in Hugo, Minnesota. Grundhofer’s is the home of the unique and famous gummy bear brat! If the gummy bear brat isn’t already intriguing enough, Grundhofer’s offers more than 100 flavors of brats and 20 different varieties of beef sticks for you to choose from!

You can find an entire list of Grundhofer’s numerous brat varieties and other products on their website.

Photos courtesy of Grundhofer’s Old Fashion Meats Facebook page.

Angus Meat Market

Over 50 years of family ownership and a commitment to providing high quality and affordable meat makes Angus Meat Market a great stop for both vacationers and locals. Their handy location on Highway 61 north of the cities between 694 and 36 places them right on the route to Spooner. If their name didn’t already give it away – yes, they do offer a multitude of Black Angus beef options varying from T-bone steaks to ground beef patties!

Check out all of their great products – like these steaks, potato salad, burger patties and all beef hot dogs on the Angus Meat Market website.

Photos courtesy of Angus Meat Market Facebook page.

Now that you’ve got some fantastic beef burgers and steaks for grilling this weekend, you’re back on the road to Spooner. Perhaps by the time all the luggage and groceries are moved into the cabin, no one is really wanting to take the time to cook all that beef you just bought. No worries, you can head to the Spooner Market & Grill for some great beef options!

Spooner Market & Grill

With breakfast, lunch and dinner on the menu, you can’t go wrong with the Spooner Market & Grill. The establishment has a passion for serving excellent food that’s locally sourced whenever possible. Their lunch menu in particular has some great beef options – including a Pepperjack & Chipotle Burger! Yummmmm! These delicious options and more can be found on Spooner Market and Grill’s website.

Photos courtesy of Spooner Market & Grill’s Facebook page.

 

Stay tuned as we “beef up” WCCO’s Goin’ to the Lake stops this summer!

All of WCCO’s Goin’ to the Lake stops can be found here and each stop has its own individual Facebook page for locals and tourists to share their favorite places. Find out where people recommend stopping in Spooner on the WCCO’s Goin’ to the Lake: Spooner, Wisconsin facebook page.

Join us next week as we help you fill your cooler with beef on the way to Emily, Minnesota!

 

Written by: Brooke Roberts, Minnesota Beef Intern

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Making a Minnesota Cattleman https://mnbeef.org/beef-blog/making-minnesota-cattleman/ https://mnbeef.org/beef-blog/making-minnesota-cattleman/#respond Thu, 29 Jun 2017 15:40:14 +0000 http://mnbeef.org/?p=12692 This Friday, we are focusing in on the heart and soul of Minnesota’s cattle industry – the cattlemen themselves. Approximately 2,400,000 cattle call Minnesota home, with 370,000 being beef cows, 460,000 dairy cows and the remainder being young stock, bulls or steers. It takes dedication, passion and an endless work ethic to raise cattle.  Que […]

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This Friday, we are focusing in on the heart and soul of Minnesota’s cattle industry – the cattlemen themselves.

Approximately 2,400,000 cattle call Minnesota home, with 370,000 being beef cows, 460,000 dairy cows and the remainder being young stock, bulls or steers. It takes dedication, passion and an endless work ethic to raise cattle.  Que the hard work, the sweat, the early mornings, the late nights, the jeans and the boots. While there are definite similarities among farmers and ranchers across the country, this post is dedicated to Minnesota’s cattlemen.

Recipe for a Minnesota Cattleman or Cattlewoman:

[All the photos below are courtesy of Legacy Livestock Imaging. I truly admire Heidi Anderson’s talent and ability to capture the emotions and beauty of agriculture in her photos.]

 

1 group of cattle: It all starts here. You won’t find a cattleman without cattle. Whether its dairy cows in free stalls or beef steers in a feedlot or on pastures, this ingredient is necessary. Cattle are kind of like flour if we’re really taking this recipe thing seriously.

1 strong work ethic: Agriculture in general, but especially raising cattle, is not a business for the weak and unmotivated. Caring for cattle isn’t a “9 to 5” job. It’s more of a “sunrise-to-whenever the day’s work is done” kind of job. The cattleman’s work ethic is relentless and remarkable. Definitely a key ingredient.

1 strong support system: In a business as unpredictable as farming, it’s no surprise that not all days are perfect. Sometimes the calf dies, no matter how hard you try to save it. Sometimes the hay gets rained on right after cutting, no matter how much you prayed it wouldn’t. Its times like these, when the love of a family, the peace after a Sunday morning church service, and a good laugh with friends can bring a cattleman’s heart the comfort it needs.

1-2 reliable weather channels: Any Minnesotan knows that all four seasons of weather take place here. Some days, Minnesota farmers wake up to blizzards. Other days, they wake up to sunshine and suffocating humidity. All the different weather in Minnesota can be hard to predict – trust me, we get it. But when your livelihood depends on Mother Nature, cattlemen appreciate a little advanced warning. Hence, finding at least one reliable weather source becomes key.

2 sturdy boots: Minnesota’s cattle farmers can’t be stopped by unpredictable weather. No matter if the ground is muddy, dry, flooded or frozen, the cattle need to be fed. I’d be willing to bet that the latest guys’ fashion trend of “socks and sandals” won’t be found on the feet of a Minnesota cattleman. Good boots are second to a good dog in terms of a cattleman’s best friend.

1 farm dog: Speaking of man’s best friend, what’s a farm without a dog? If you really think about it, it’s pretty tough to find a farm that doesn’t have a dog. Why? Without a dog’s bark, how would a farmer know if someone pulls in the yard while he or she is in the barn? When the cows are on pasture and the kids are at school, who else is there to talk to? No matter if it’s a mutt or a purebred, farm dogs everywhere have weaved their way into the lives of Minnesota’s cattlemen and their families.

1 baseball hat: Its cliché to think of cattlemen wearing cowboy hats, but from my experiences in Minnesota (and really the Midwest in general), it’s more often a baseball hat. Whether it’s from a local seed company, feed mill, sports team, or their own farm, it’s unusual to find a cattleman without a baseball cap.

A dash of perseverance: Farmers are proud to be caretakers of their cattle and their land. However, the business of raising cattle isn’t always sunshine and roses. Sometimes prices drop, cattle get sick, bad weather hits, and there is simply nothing that could have been done to prevent these hardships. It’s times like these that an extra bit of perseverance helps a cattleman dust off their jeans, put their hat back on their head, and believe that things will be better tomorrow.

Mix all the ingredients together and let stand in a pasture surrounded by cattle. Take a moment to appreciate the unique and strong-willed combination that creates a cattleman.

Thanks for following along this month with our June Dairy Month edition of #FunFactFriday! Enjoy some beef and dairy products this Fourth of July while celebrating our great country and the freedom we are so blessed to have every day.

Until next time,

Brooke

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Oh My Gouda, I Found a Good Burger! https://mnbeef.org/beef-blog/oh-gouda-found-good-burger/ https://mnbeef.org/beef-blog/oh-gouda-found-good-burger/#respond Tue, 27 Jun 2017 19:22:34 +0000 http://mnbeef.org/?p=12592 Hometown Discovery @ The Onion Grille  Nothing beats catching up with a best friend on the weekend, especially over burgers. After all, true friends don’t let their friends eat beef without them. We decided to venture into a restaurant that I constantly pass by, but never have hit up, in my hometown. I know what you’re thinking – […]

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Hometown Discovery @ The Onion Grille 

Nothing beats catching up with a best friend on the weekend, especially over burgers. After all, true friends don’t let their friends eat beef without them.

We decided to venture into a restaurant that I constantly pass by, but never have hit up, in my hometown. I know what you’re thinking – you haven’t even tried out the restaurants in your own town? Um, yeah. You are correct – I do not get out much. Going out to eat is sometimes (always) a BIG DEAL, friends.

Anyways, the restaurant that I decided to check out was The Onion Grille. 

Below, is a view from the inside looking outside. The Onion Grille is tucked inside of a building that is located just a block back from Main Street.

*(full disclosure, this is not my mini-van parked out front).

Well, I’ll tell you this much – the name of the restaurant is not what caught my interest and engaged my curiosity. Why? Because I’m not a fan of onions. But, I’ve been taught before that you shouldn’t judge a book by its cover, and we are just going to assume that the same mantra applies to restaurants also. We’d hate to be judgmental and miss out on some great beef. Because after all, #nobeefleftbehind.

So, I went inside. The Onion Grille is a quaint, yet classy, restaurant on the corner with an interior including dark-green-painted wood trim and richly-colored brick.

Look what I found right above our table? It’s like the waitress moved us to this new table on purpose!

 

 

 

 

Speaking of classy, check out these glasses of water. Who knew that a cucumber could make a glass of water look so ritzy and #sofresh?! 

It was time to check out the menu while I waited for my friend to arrive. Notice the crinkled edges – a sure sign that this menu has been in the hands of many fellow burger/beef/food connoisseurs.

Menu Review

Perusing the menu, some specific options particularly caught my eye:

First, was the FRIED LIVER AND ONIONS. Original and ranchy – that’s how we roll with Minnesota Beef!

Next, was the BLEU BAYOU BURGER. This caught my attention mostly because:

1) I have never heard of “Bayou,” and 2) “Brooke and Becky Burger Blog: Bleu Bayou Burger” has a nice ring to it. Don’t you think? However, the bleu cheese and onion combo urged me to carry on.

As mentioned in a previous post, I appreciate details. Shout-out to the Onion Grille for their creative menu option names. Under salads, the “WHO YA CALLING CHICKEN?” salad caught my attention. But sorry, step aside chicken, because we are here for the beef.

Or, the “OH MY GOUDA” Artichoke Dip on the Appetizer menu. Not to discriminate against the dip, but Ima “Gouda” have to pass you up this time around..

Then it happens, I find the burgers. #Alleluia

A lovely option is titled “Miss Margot’s Patty Melt Burger.” First reaction – I’ve never heard of a burger named something more representative of down-home Minnesota cookin’ than that!

…until I see that it’s followed by “POT ROASTER BURGER.” Classic.

And then I came across the PHILLY WILLY. No comment.

So, what did Becky order?

I ordered THE CLASSIC BURGER – a 1/2 pound beef patty with lettuce and tomato. 

You’re probably thinking “Wow, lame.” But here’s the deal, I like to let the beef speak for itself. 

Burger Review

My burger was delicious and juicy, no complaints! I gave The Onion Grille a 9/10 and a thumbs-up to customer service. 

I may just have to go back sometime! *Now accepting friend requests to join me.

 

There you have it. Another week, another burger. Be sure to stay tuned for Brooke’s burger adventure next week!

Until next time,

Becky

 

 

 

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Celebrate the Fourth with Red, White and Beef! https://mnbeef.org/beef-blog/celebrate-fourth-red-white-beef/ https://mnbeef.org/beef-blog/celebrate-fourth-red-white-beef/#respond Mon, 26 Jun 2017 15:33:19 +0000 http://mnbeef.org/?p=12485 America was founded on beef.  Or something like that… The Fourth of July is all about celebrating the freedom that our nation is so privileged to have today. To wake up each morning, is a blessing. To wake up with freedom each morning, is a privilege. Often, it’s a day of celebration, picnics and parties with […]

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America was founded on beef. 

Or something like that…

The Fourth of July is all about celebrating the freedom that our nation is so privileged to have today. To wake up each morning, is a blessing. To wake up with freedom each morning, is a privilege. Often, it’s a day of celebration, picnics and parties with family and friends as we honor and thank those who fight for our freedom. As the 4th of July gets closer, we thought we’d help you out as you begin planning your weekend ahead.

We rounded up some great beef options for you to grill up and enjoy at the beach, park, cabin or backyard scene.

Four go-to recipes for the Fourth – 

  1. Sizzling Sirloin Kabobs on a Bed of Orzo

There’s just something so wonderful about kabobs. Their versatility, on-the-go practicality, enjoy-with-ease personality makes them a classic crowd-pleaser that couldn’t taste more #fresh. Dealing with picky-eaters? No problem! If they are afraid of anything green, they can dodge the veggies by sliding them right off the skewer. Now everyone’s happy.

See full recipe here.

 

 

 

 

 

 

 

 

      2. East West Flank Steak Wraps

“From the mountains, to the prairies, to the oceans..” With freedom ringing from coast to coast, it’s only fitting to have beef flank spreading from side to side of a full-sized wrap too.

See full recipe here.

       3. Layered Beef Salad On-The-Go

My grandma used to make a signature 7 Layer Salad each year for Christmas or Easter. Although this “7 Layered Beef Salad On-The-Go” is a bit different (featuring noodles and #beef), it reminds me of my grandma’s salad so much. With all of the flavors, there will be firework explosion of your tastebuds.

See full recipe here.

       4. Shredded Beef and Blue Cheese Quesadilla

Next time someone tells you to “go and make yourself a dang quesadilla,” tell them, “Gladly.”

This quesadilla will have you coming back for more. And, what’s even better? It incorporates the Red, White, and Blue Beef theme. Cheesy, I know.

See full recipe here.

 

Wishing you all a safe 4th of July weekend,

Becky

 

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Top 10 Dairy and Beef Recipes https://mnbeef.org/beef-blog/top-10-dairy-beef-recipes/ https://mnbeef.org/beef-blog/top-10-dairy-beef-recipes/#respond Fri, 23 Jun 2017 15:09:48 +0000 http://mnbeef.org/?p=12471 Craving cheeseburgers? Tacos? Anything beefy and cheesy? This week’s June Dairy Month edition of #FunFactFriday is for you. The fact is, beef and dairy together make some AMAZING combinations. Check out this top 10 list of recipes that incorporate both beef and dairy products!   #1. The Good Ole Cheeseburger There’s not much that needs […]

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Craving cheeseburgers? Tacos? Anything beefy and cheesy? This week’s June Dairy Month edition of #FunFactFriday is for you. The fact is, beef and dairy together make some AMAZING combinations. Check out this top 10 list of recipes that incorporate both beef and dairy products!

 

#1. The Good Ole Cheeseburger

There’s not much that needs to be said here. Dairy is the cheese to our burger. Without cheese, our beef patties would be rather lonely. So thank you, dairy industry, for that critical cheeseburger ingredient. Check out this Brown Sugar Bourbon Bacon Cheeseburger from McCormick Spices – you know you want it.


Photo courtesy of McCormick’s

#2. Lasagna

Is there a meatier or cheesier combination anywhere? This delicious beef and dairy combo is sure to please on any night of the week. Find the recipe for the Classic Lasagna pictured below on our Minnesota Beef Pinterest page.


Photo courtesy of Great Grub Delicious Treats.

#3. Tacos

While cheese and sour cream aren’t necessary in all tacos, I’m a firm believer that they are necessary in a good taco. Wanting a low carb taco option? This clever alternative features shells made from cheese!


Photo courtesy of Homemade Interest

#4. Beef Stroganoff

Another classic. A little cream cheese, a little beef, a handful of noodles and a couple cans of cream of mushroom go a long way here. Check out this awesome Crock Pot Beef Stroganoff with only ten minutes of prep time!
Photo courtesy of Eazy Peazy Meals

#5. Philly Cheese Steak

Who said cheese only goes with ground beef?! Up your game and put some cheese on your steak! This Philly Cheese Steak Cheesy Bread from the Recipe Critic is made for a crowd.


Photo courtesy of The Recipe Critic

#6. Sloppy Joe Grilled Cheese Sandwiches

I’ll admit that I had never heard of these either, but wow do they ever look good! Tasty and quick to make, these could be your new weeknight go-to.


Photo courtesy of 5 Boys Baker.  

#7. Cheesy Beef Goulash

Goulash: A hodgepodge mixture of basically anything. Well, this goulash is a hodgepodge consisting primarily of two great things: Beef and Cheese. You can’t go wrong here.


Photo courtesy of Lilluna.

#8. Reuben Sandwich

Wanting something other than the traditional Reuben sandwich? Try out this fun alternative – Reuben Pinwheel Sandwiches! These would make for a great summer appetizer!


Photo courtesy of E-Recipe Cards

#9.  Cheeseburger Soup

As you may or may not know, it can get rather cold in Minnesota. During those long winter months we sometimes find ourselves missing summer days and grilling burgers outside. This recipe brings the cheeseburger inside in a warm, cheesy meal to enjoy during even the coldest Minnesota days.


Photo courtesy of Life in the Lofthouse

#10. Million Dollar Spaghetti

This dish could be considered a cousin of lasagna – only easier to make and equally amazing. Meals that can be quickly mixed up and thrown in the oven are always popular, and this one fits the bill perfectly. All it takes is ground beef, spaghetti sauce and noodles, and a few cheeses to create. Give this one a try!


Photo courtesy of Sugar Apron

If you like this list and want to see more, head to the Minnesota Beef Pinterest account and check out our “Dairy Good Beef Recipes” board for more recipes featuring the iconic (and tasty) beef and dairy duo. In addition, all ten of these recipes can be found in full on the “Dairy Good Beef Recipes” board.

Stay tuned for our final June Dairy Month post with facts about what the cattle industry looks like in Minnesota on next week’s #FunFactFriday.

Did you miss our last post with facts about the nutritional value of these beef and dairy products? No worries, you can check it out right here.

 

Until next time,

Brooke

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Get Some Ummie’s in Your Tummy! https://mnbeef.org/beef-blog/get-ummies-tummy/ https://mnbeef.org/beef-blog/get-ummies-tummy/#respond Thu, 22 Jun 2017 17:34:14 +0000 http://mnbeef.org/?p=12368 This week’s burger blog led Brooke and guest burger critic, Brady, to the yummy burgers at Ummie’s Restaurant in Mankato, Minnesota. Earlier this week, I had the great priviledge to attend the Young Leaders in Agriculture Conference in Brandon, South Dakota with young people like myself who share a passion for agriculture. We kept busy […]

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This week’s burger blog led Brooke and guest burger critic, Brady, to the yummy burgers at Ummie’s Restaurant in Mankato, Minnesota.

Earlier this week, I had the great priviledge to attend the Young Leaders in Agriculture Conference in Brandon, South Dakota with young people like myself who share a passion for agriculture. We kept busy networking, attending workshops (including a fantastic presentation from Amanda Radke, BEEF Magazine blogger and South Dakota beef producer) and gaining firsthand experiences on industry tours.

In between all these activities, I took the opportunity to consult some of my beef-lovin’ ag friends for great burger stops on my way back to the Twin Cities. Their suggestions landed myself and my guest burger critic/boyfriend/carpool buddy/fellow conference attendee Brady at Ummie’s in Mankato, Minnesota!

Located in the heart of Mankato, we found Ummie’s with a sign proudly sporting the words “Burgers, Sports, Cheers”. It was good to see they had their priorities in order. (Get it? They listed burgers first…)

The inside of the restaurant features brick walls, a multitude of TV’s, tables with tall, black chairs and exudes classic Midwest sports bar vibes. However, we chose to sit outside on the patio and enjoy the sunshine. It was a beautiful summer day, and we had been in a conference room for the last three days!

Menu Time

Now folks, I’m warning you – arrive early if you’re bringing the indecisive friend along. Ummie’s offers 20 BURGER OPTIONS. That’s right, I said twenty. (Now I’m beginning to think that these ag kids really do know a thing or two about finding a good burger joint…)

Hidden behind catchy names like Popeye, Herman the German, the Cowboy and the Itallion Stallion, is a menu with a burger for everyone. Toppings on these twenty creative burger options include, but certainly aren’t limited to: BBQ ranch sauce, apple cider bacon, sautéed mushrooms, green and black olives, peanut butter (I’m told it’s delicious on burgers), Cajun seasoning, pizza sauce, avocado, nacho cheese, fiesta poppers… you get the idea. Ummie’s also offers a Sirloin Steak Dinner and Philly sandwich. You’ve got some beefy options here, people.

 

Brady ordered the UMMIE’S Burger, an Ummie’s specialty with two beef patties, BBQ ranch sauce, apple cider bacon, and both Swiss and American cheeses. Just look at that thing.

I chose the Italian Stallion Burger. This wonderful creation consisted of the beef patty, Ummie’s signature pizza sauce, pepperoni slices, cheese curds and melted Swiss cheese. (I’m still not sure if I chose this because of the cool name or the cheese curds calling to my Wisconsin roots, but hey, I couldn’t go wrong here.)

Oh, did I mention that each hamburger patty is a HALF POUND? These burgers meant business.

Because fries are too mainstream, I chose tater tots with my burger, and Brady chose chips. Ummie’s serves their chips with a magnificent chip dip made in house. We asked our server what was in this glorious concoction and learned that it consists of cream cheese, ketchup and a house blend of spices.

<<< It’s all in the details.

After a bit of a wait, we got our food and took the ever-so-important first bites.

 

My thoughts:

The Italion Stallion burger was a unique and delicious change of pace from a traditional burger. The pizza sauce combined with just the right amount of cheese curds and pepperoni provided adequate Italian flavor – but not enough to overpower the fantastic half-pound beef patty. I appreciated that the bun didn’t undermine any of the burger’s contents but had a somewhat sweet flavor and almost chewy texture. Also, the tots were a fun side instead of fries!

Brady’s thoughts:

[SIDE NOTE] In case you forgot, the UMMIE’S burger he ordered had, not one – but two – of these half pound patties. Halfway through his burger, I asked him for an update and this is what I got: “Ooof, this is a lot of beef.” <<< Pretty insightful for his first burger blog appearance, right?

But actually, he said, “the BBQ ranch sauce and apple cider bacon were awesome,” and he appreciated the smaller size of the bun. Otherwise it would have been too big to take a bite of the whole burger at once! The chips and dip made for a tasty complement to the burger.

All in all, we gave Ummie’s a 9/10. The many burger options, fun sides, great tastes and fun atmosphere made for a fantastic stop. If you’re ever in the Mankato area, don’t miss out on Ummie’s. You won’t be disappointed.

Also, I’d like to give a quick shoutout to Brady for being a great guest burger critic and also for eating an entire pound of beef because obviously there can be #nobeefleftbehind.

For a full menu and directions to Ummie’s, head to their website.

Stay tuned as Becky and I continue our burger bonanza next week! If you missed last week’s stop at the Borough – check it out here!

Until next time,

Brooke

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Grocery Store Stops to Make NOW https://mnbeef.org/beef-blog/grocery-store-stops-make-now/ https://mnbeef.org/beef-blog/grocery-store-stops-make-now/#respond Tue, 20 Jun 2017 17:56:03 +0000 http://mnbeef.org/?p=12314 We are in the midst of grilling season, and life couldn’t be better because of it. Or could it be? We scoped out some deals for you going on NOW at many of your local grocery stores. Stock up on beef and hit the grill hard come this weekend! These retail beef prices are too […]

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We are in the midst of grilling season, and life couldn’t be better because of it. Or could it be?

We scoped out some deals for you going on NOW at many of your local grocery stores. Stock up on beef and hit the grill hard come this weekend! These retail beef prices are too good for you to pass up. GET IT WHILE IT’S HOT, folks!

Coborn’s: 7.99/lb ribeye steaks. That’s right! It even was #frontcoverworthy on this week’s Coborn’s Ad!

Valid: Sunday, June 18 – Saturday, June 24

 

 

 

 

 

 

 

 

HyVee: 2.99/lb for 85/15 ground beef. Cue Taco Tuesday now!

Valid: June 11 – June 24

Cub Foods: 50% off all beef steak packs. (Also front-page worthy)! Perfect for weekend entertaining, or a relaxing dinner out on the porch with your hubby.

Valid: Through Wednesday, June 21

Aldi: $6.99/lb Fresh USDA Choice Twin Pack Boneless Beef Ribeye Steaks. Mouth is watering now. Just think of the endless possibilities – batch-cook some steaks and you will be set for next week’s steak omelets, steak fajitas, steak and potato hash, steak salad..you name it! 

Valid: Wednesday, June 21-28

 

 Did we miss a great deal that you’ve seen recently? Let us know!

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Beef Up Your Brain: Dairy & Beef Nutrition https://mnbeef.org/beef-blog/beef-brain-dairy-beef-nutrition/ https://mnbeef.org/beef-blog/beef-brain-dairy-beef-nutrition/#respond Fri, 16 Jun 2017 17:20:12 +0000 http://mnbeef.org/?p=12069 Our third June Dairy Month edition of #FunFactFriday features nutrition facts about dairy and beef products! Cattle are amazing creatures when you really think about it. These four-legged bovines can turn food sources that humans can’t digest (like the cellulose in many forages) into tremendous sources of calcium, protein, vitamins, and essential nutrients like milk […]

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Our third June Dairy Month edition of #FunFactFriday features nutrition facts about dairy and beef products!

Cattle are amazing creatures when you really think about it. These four-legged bovines can turn food sources that humans can’t digest (like the cellulose in many forages) into tremendous sources of calcium, protein, vitamins, and essential nutrients like milk and beef!

Check out this list of facts and “Beef Up Your Brain” with nutrition information about beef and dairy products produced by cows with their incredible cow power.

BEEF FACTS

  • Choosing beef as a protein source is actually a calorie saver. Beef supplies significantly less calories and more nutrients than many plant protein sources. Check out the graphic below for examples!

  • A cooked three ounce lean beef burger patty averages 154 calories and provides 25 grams of protein. That’s nearly half of the recommended daily value! Compare to a lower calorie veggie burger with only 13 grams of protein.
  • A major benefit of protein-packed beef is the full feeling (satiety) that occurs after a beef meal. This feeling helps keep cravings away and helps with healthy weight loss and maintenance.
  • There are now 38 cuts of beef that meet the government guidelines for lean! That’s 63% of all beef, once cooked with visible fat trimmed.
  • Some of America’s favorite cuts of beef are lean, including: Top Sirloin steak, Tenderloin steak, 93% lean ground beef and flank steak!
  • A single 3-ounce serving of beef contains 10% or more of your daily needs for these essential nutrients: protein, zinc, vitamins B12 and B6, iron and selenium.
  • Research has shown the protein rich food like lean beef pack the ideal levels of leucine – a key compound that helps your body build calorie-burning muscle!

 

DAIRY FACTS

  • Three daily servings of low-fat or fat-free dairy foods help build stronger bones, improve overall diet quality and reduce the risk of various chronic diseases.
  • An ounce of hard cheese (like cheddar) contains 8 grams of protein. Compare that to an egg, which contains 6 grams!
  • Adults up to age 50 need 1,000 milligrams of calcium per day and up to 1,200 milligrams as they grow older. An easy way to satisfy this requirement for bone health is to consume low fat milk. It contains 305 milligrams of calcium in each cup!
  • Products marketed as “milk alternatives” have many more ingredients than cow’s milk and are more processed. Also, they do not deliver the 9 essential nutrients that milk and other dairy products do.
  • Drinking milk can benefit an active lifestyle, like lean beef can. Milk contains water and electrolytes to help with hydration and replace what’s lost as sweat during activity. Also, the carbohydrates in milk help keep bodies moving!
  • A visual representation of one serving of cheese is four cubes the size of playing dice. One serving of natural cheese is 1.5 ounces and 2 ounces for processed cheese.
  • Research has shown that kids who eat yogurt have improved nutrition and weight status, likely because yogurt provides many vitamins and minerals and is relatively low in calories.

With potential benefits like these, it’s hard to say no to regularly including beef and dairy products in your diet. Stay tuned as we continue to “Beef Up Your Brain” during June Dairy Month with recipes that contain both beef and dairy ingredients next week!

For more information about dairy cattle and dairy products, head to the Midwest Dairy website.

Find more facts about beef, beef production and the beef community here at Facts About Beef.

 

Written By: Brooke Roberts, Minnesota Beef Summer Intern

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Burgers at Borough, Baby! https://mnbeef.org/beef-blog/burgers-borough-baby/ https://mnbeef.org/beef-blog/burgers-borough-baby/#respond Thu, 15 Jun 2017 17:48:47 +0000 http://mnbeef.org/?p=12091 Showered in Beef Today, we celebrated a baby shower for our soon-to-be momma, Katie Davis. Katie serves as the Business Manager at the Minnesota Beef Council and her and her husband are expecting their first child in mid-August.  We took a staff field trip to the cities to eat lunch at Borough Restaurant – Minneapolis. Of course, it […]

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Showered in Beef

Today, we celebrated a baby shower for our soon-to-be momma, Katie Davis. Katie serves as the Business Manager at the Minnesota Beef Council and her and her husband are expecting their first child in mid-August. 

We took a staff field trip to the cities to eat lunch at Borough Restaurant – Minneapolis. Of course, it was only fitting to shower Katie with beef! Duhhhh.

The famous Parlour Burger, consisting of ground sirloin, ribeye, brisket and American Cheese, made for a delicious lunch. You better believe that all of us ordered beef! Most of us chose the raved-over burger, while Royalee chose the steak salad, and Colleen the braised beef sandwich. 

A toasted egg bun with a pickle on top. No complaints here! 

p.s pickle review – they were soft like a cucumber and fresh like homemade refrigerator pickles.

 

(I have a lazy eye in this picture because my other eye was too focused on this delicious beef burger…) >>>

I could tell that the burger patty was hand-crafted with care. Or, you know, hand-patted.

 

It was crumbly in consistency, but still not overdone to the point of being dry. <<< See? Juicccccccy.

 

 

Also, the bun was an egg bun, so incredibly chewy like a brownie consistency. A brownie burger? Say what? Mind-blowing, I know. 

 

 

 

Overall, we gave our experience at Borough an 8/10. Although they had a small menu, we were excited to see beef featured in three of the eleven entree options.

Cheers to that. (They even say the Diet Coke was good!) I am a sucker for details, and the Coke bottles were too cute.

We are so excited for the arrival of Baby Davis, and there’s no better way to celebrate than with beef burgers followed by baby bundt cakes for dessert! 

Catch Brooke and I on the burger prowl next week, as we continue the “Brooke and Becky Burger Series.” In case you missed our first post, read it here.

Until next week,

Becky

 

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The Brooke & Becky Burger Series: Beef Up Your Lunch Break @ Lucky’s 13 Pub https://mnbeef.org/beef-blog/brooke-becky-burger-series-beef-lunch-break-luckys-13-pub/ https://mnbeef.org/beef-blog/brooke-becky-burger-series-beef-lunch-break-luckys-13-pub/#respond Tue, 06 Jun 2017 13:15:28 +0000 http://mnbeef.org/?p=11583 Looking for a new lunch or dinner destination? We recommend finding a Lucky’s 13 Pub near you! This past week, Becky and I took our lunch break at Lucky’s 13 Pub in Roseville, MN. The rustic feel combined with a fantastic Americana menu garnered high praises from the two of us! With eight different locations […]

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Looking for a new lunch or dinner destination? We recommend finding a Lucky’s 13 Pub near you!

This past week, Becky and I took our lunch break at Lucky’s 13 Pub in Roseville, MN. The rustic feel combined with a fantastic Americana menu garnered high praises from the two of us! With eight different locations across Minnesota, South Dakota, and North Dakota, there’s no reason not to grab lunch or dinner at a Lucky’s near you.

The pub’s Americana feel and ambience is felt throughout – whether it’s the brick exterior or inviting, black-furnished interior. We chose to enjoy the outside patio for our lunch and were greeted with beautiful flowers and a complimentary bowl of popcorn that we shared with the Minnesota breeze.

Next came a menu that was not made for the indecisive. As beef-lovers, we were particularly excited to see fifteen hamburger options, as well as three stuffed burger options. The Pub Favorites section of the menu also features a Flat Iron Steak and St. Louis Ribs!

After a few oohs and aahs, Becky decided on the Sunrise Burger: hamburger patty, ham, fried egg, hash cake and cheddar, and I decided on the Hickory Burger: hamburger patty, bacon, BBQ sauce, fried onion and cheddar.

If the pictures aren’t enough to make you hungry, pictured below is my first bite into the Hickory Burger. You see the dimple on the right side of my face? That’s from smiling while eating a burger. It can’t get much better than that, folks.

Next time you’re headed out for lunch or dinner, don’t forget to look for a Lucky’s 13 Pub near you!

For the full menu and list of all eight locations, check out the Lucky’s 13 Pub website.

Written By: Brooke Roberts, Minnesota Beef Summer Intern

**Stay tuned as Brooke and Becky bombard the blog with burgers over the next month! In the “Brooke & Becky Burger Series,” you’ll learn about new burger tastes, tips and tricks. Stay tuned.

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Beef Up Your Brain: Dairy Month Edition https://mnbeef.org/beef-blog/beef-brain-dairy-month-edition/ https://mnbeef.org/beef-blog/beef-brain-dairy-month-edition/#respond Fri, 02 Jun 2017 15:00:53 +0000 http://mnbeef.org/?p=11751 This week, May Beef Month came to a close, and we welcomed June Dairy Month! As we transition from a month full of beef facts and recipes, to a month full of dairy products and breakfasts, we want to continue sharing beef facts into the month of June. Since the majority of dairy cattle eventually […]

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This week, May Beef Month came to a close, and we welcomed June Dairy Month!

As we transition from a month full of beef facts and recipes, to a month full of dairy products and breakfasts, we want to continue sharing beef facts into the month of June. Since the majority of dairy cattle eventually become part of the beef supply, our Fun Fact Fridays during June will center on the differences between beef and dairy cattle!

We’re kicking off the June Dairy Edition of #FunFactFriday by sharing the key differences between the appearances of beef cattle and dairy cattle. While they both fall into the category of cattle, they certainly are very different in the way they are built and appear.

beef up your brain appearances

So next time you’re driving down the road and aren’t sure if that’s a beef cow or a dairy cow in the pasture alongside the road, consult this handy graphic, and you’ll have it figured out before you’ve driven past!

Stay tuned for more “Beef Up Your Brain” facts on Fridays this month, including next week’s facts about the different breeds of beef and dairy cattle. Also, if you’re looking for some firsthand dairy cattle experience, check out this list of June Dairy Month events in Minnesota!

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Meet Our Summer Intern, Brooke! https://mnbeef.org/beef-blog/meet-summer-intern-brooke/ https://mnbeef.org/beef-blog/meet-summer-intern-brooke/#respond Tue, 30 May 2017 13:30:44 +0000 http://mnbeef.org/?p=11032 My Red, White, and Blue Journey to the MN Beef Office Greetings! I am Brooke Roberts, a Wisconsin girl who is thrilled to be spending her summer in Minnesota serving as the Minnesota Beef Summer Intern! The red, white and blue buzz surrounding Memorial Day had me thinking that I could introduce myself and share […]

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My Red, White, and Blue Journey to the MN Beef Office

Greetings! I am Brooke Roberts, a Wisconsin girl who is thrilled to be spending her summer in Minnesota serving as the Minnesota Beef Summer Intern! The red, white and blue buzz surrounding Memorial Day had me thinking that I could introduce myself and share my journey to the MN Beef office this summer in red, white and blue also!

WI → MN

Red: Growing up in northeast Wisconsin, I (unfortunately) wore a lot of red. I attended Badger games, cheered at Camp Randall, and found many of my friends deciding to commit to a lifetime of red by attending school in Wisconsin. However, red was never my color and I wanted a new adventure and challenge. I eventually found my home away from home at the University of Minnesota-Twin Cities, where I will be a junior this fall studying agriculture communications and marketing with an animal science minor. Since the beginning of my college career, I have made fantastic industry connections and found many opportunities – like this internship – to pursue my passion for the livestock industry! I look forward to diving deeper into Minnesota’s beef industry this summer and learning from the fantastic leaders within the Minnesota Beef Council and Minnesota State Cattlemen’s Association.

FINDING MY PASSION – AND PURSUING IT

White: My family raises Hereford cattle and club lambs, and I spent the vast majority of my summers – and more than a few of my school days – in and out of the show ring. Showing livestock teaches life lessons, and I am a firm believer that this occurs when the going gets tough and the work gets hard. Anyone who has exhibited Herefords or white cattle of any sort knows and respects the endless battle of keeping their white hair clean and stain-free. It’s been those hours of scrubbing white heads and legs, the late nights and early mornings in the barn, the family road trips and more that have built my love and passion for the livestock industry and its products – including my favorite, the tenderloin steak (although the good ole cheeseburger is a close second).

 

FAMILY – THE ROOTS THAT SUPPORT YOU AS YOU GROW

Blue: Blue jeans are a constant for me now – but they haven’t always been. Believe it or not, there was a point in my life many years ago when I would cry if my parents told me to wear jeans. I have always enjoyed playing sports and running, but at a young age I found jeans incredibly inconvenient for any sort of games or activities. However, my parents convinced me that there were some benefits to wearing jeans and I warmed up to the idea. Looking back, my dad jokes that he wishes I still preferred sweatpants whenever he sees the amount of jeans I now own! But in all actuality, I am extremely thankful for my parents who have taught me the value of hard work and initiated my love of livestock and the agricultural lifestyle. Their love and support, as well as their decision to raise three daughters on a farm has led me to pursue a career in the livestock industry and learning experiences like this summer with Minnesota Beef.

I look forward to the opportunities this summer presents for me to get to know Minnesota’s cattlemen and beef industry leaders. I also hope that this Memorial Day, all of you can take a moment to step back and appreciate the significance of the red, white and blue in your life and be thankful for those who serve this great country we live in. Also, be sure to enjoy a steak or hamburger with family and friends!

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2017 Retail Beef Backer https://mnbeef.org/beef-backer/2017-retail-beef-backer/ https://mnbeef.org/beef-backer/2017-retail-beef-backer/#respond Wed, 24 May 2017 20:07:52 +0000 http://mnbeef.org/?p=11047 Greg’s Meats of Hampton, MN

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Greg’s Meats of Hampton, MN

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2017 Food Service Beef Backer https://mnbeef.org/beef-backer/2017-food-service-beef-backer/ https://mnbeef.org/beef-backer/2017-food-service-beef-backer/#respond Wed, 24 May 2017 20:06:18 +0000 http://mnbeef.org/?p=11045 The Exchange Food and Drink of New Brighton, MN

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The Exchange Food and Drink of New Brighton, MN

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Hot Diggety Dog – 10 Killer Beef Hot Dog Combinations for Entertaining https://mnbeef.org/beef-blog/hot-diggety-dog-10-killer-beef-hot-dog-combinations-entertaining/ https://mnbeef.org/beef-blog/hot-diggety-dog-10-killer-beef-hot-dog-combinations-entertaining/#respond Wed, 24 May 2017 19:12:48 +0000 http://mnbeef.org/?p=10954 Hot Dog Combos so Good You Need to See Them! Last week, we featured Nine Burger Combinations that Will Blow Your Mind. So, what better way to be kickin’ it this week than with Beef Hot Dog Combinations. Memorial Day Weekend is quickly approaching. Take the guesswork out of grilling and entertaining, by WOW-ing your […]

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Hot Dog Combos so Good You Need to See Them!

Last week, we featured Nine Burger Combinations that Will Blow Your Mind. So, what better way to be kickin’ it this week than with Beef Hot Dog Combinations. Memorial Day Weekend is quickly approaching. Take the guesswork out of grilling and entertaining, by WOW-ing your crowd with a #beef hot dog bar!

1. Classic Dog

All beef hot dog topped with ketchup and mustard. Nothing more American than that.

Photo from Annie’s Eats

2. Chili Dog

All beef hot dog, smothered in nacho cheese and homestyle beef chili. Comfort food at best. Double the beef, double the fun. And, everything tastes better with cheese..

Photo from Creole Contessa

3. BLT Dog

Wrap raw bacon in a spiral around your beef hot dog before grilling. The bacon flavor will infuse into the hot dog and give amazing flavor. Then, top with diced tomatoes, fresh shredded lettuce, ketchup and dijon mustard. Hello summer!

Photo from Washington Post

4. Pizza Dog

Place grilled beef hot dog in the bun. Put back on the grill, in the bun, with shredded mozzarella cheese and pepperoni slices. Close the cover of the grill and allow the mozzarella to melt and the bun to grill. Once cheese is melted, top with marinara sauce and serve extra sauce on the side for dipping. 

Photo from Simple Comfort Food

5. Mac & Cheese Dog

Place grilled beef hot dog in a hot dog bun and top with cheeeeeesy macaroni and cheese. Sprinkle with garlic powder and pepper and serve. So cheesy, yet so good.

6. Philly Dog

Top grilled beef hot dog with sautéed onions, peppers and mushrooms. Place slice of provolone cheese over toppings and inside the hotdog bun. Place back on grill and close the grill cover in order to allow the cheese to melt. The burst of colors is so pretty, isn’t it? #hotdoggoals

Photo from Land O’ Lakes

7. Fiesta Taco Dog

Swap the hotdog bun for a tortilla. Top grilled beef hotdog with diced tomatoes, fresh shredded lettuce, salsa, guac and sour cream. Kick it up a notch with some cayenne red pepper flakes. ¡Servir con queso caliente para fiesta grande! Taco Tuesday is calling.

Photo from Taste and Tell Blog

8. Meat and Potato Dog

Place crispy baked french fries (or onion rings) on top of the hotdog and fill the bun. Can you please pass the ketchup with that?

Photo from Will Cook for Smiles

9. Breakfast Dog

Top hot dog with a fried egg, bacon, cheddar cheese and hash browns. If this doesn’t call for a “Good morning,” not sure what does!

Photo from Frugal Mom

10. Grilled Cheese Dog

Swap the hotdog bun for a slice of bread. Wrap American Cheese around the grilled hotdog and fold bread “sandwich-style” around the cheese-wrapped hotdog. Close grill and allow cheesy goodness to melt. Look at this photo. No words needed.

Photo from the BakerMama

Well, there ya have it folks. Celebrate Memorial Day with the American Classic hotdog made trendy. Thank our veterans, thank our farmers and celebrate safely with family and friends. We hope you will share your photos with us by using #kingogthegrill and #mnbeeflove. Happy hot dog grilling!

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Here’s What Went Down at the Twin Cities Burger Battle 2017 https://mnbeef.org/beef-blog/heres-went-twin-cities-burger-battle-2017/ https://mnbeef.org/beef-blog/heres-went-twin-cities-burger-battle-2017/#respond Wed, 24 May 2017 17:58:06 +0000 http://mnbeef.org/?p=10988 The Best of Burger Battle 2017 Rain couldn’t keep the Minnesota Beef Council or the 2,500 attendees away from the 4th Annual Twin Cities Burger Battle. The event took place at Harriet Island on Saturday, May 20. The winning burger came from McKinney Roe restaurant which is located in downtown Minneapolis. They won with their […]

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The Best of Burger Battle 2017

Rain couldn’t keep the Minnesota Beef Council or the 2,500 attendees away from the 4th Annual Twin Cities Burger Battle. The event took place at Harriet Island on Saturday, May 20.

The winning burger came from McKinney Roe restaurant which is located in downtown Minneapolis. They won with their Big Stag Burger: two Certified Angus Beef burgers, white american cheese, sliced dill pickles, maple peppered bacon, carmelized onions, crispy breaded onions, dijon aioli, on a Pretzilla pretzel roll. Judges for this years event included MN Wild Player, Jason Zucker; and his wife, Carly; Gavin Kaysen (Chef/Owner of Spoon & Stable) and food critic, Stephanie March.

Each attendee was given a token, allowing each person to have a say in the winning burger combo. The People’s Choice Award was given to the Nook who featured their Homer Simpson Burger: Beef Patty, bacon and cheese on a donut bun. I can see why this was a crowd favorite.

The Beef Council hosted a Beef Toss game that allowed players to mimic a corn-hole game, but were required to match the beef cuts to the correct subprimal it derives from. Though staff were not able to physically consume all twenty-two burgers, the ones we did eat were outstanding!

This may require a burger crawl through the Twin Cities for you to test them out for yourself.

Winning Restaurants:

McKinney Roe – Judge’s Choice Champion

 

 

 

 

 

The Nook – People’s Choice Champion

 

More Participating Restaurants:

Buster’s on 28th

Kendall’s Tavern & Chophouse

Mercy

Peppers and Fries

Seventh Street Social

B-52 Burgers and Brew

Black Dog Café

Brunson’s Pub

BLVD Kitchen & Bar

Citizen Supper Club

HauteDish

Jersey’s Bar and Grill 

Ngon Bistro

Rock Elm Tavern

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These Nine Burger Combos will Blow Your Mind https://mnbeef.org/beef-blog/nine-burger-combos-will-blow-mind/ https://mnbeef.org/beef-blog/nine-burger-combos-will-blow-mind/#respond Tue, 16 May 2017 19:45:05 +0000 http://mnbeef.org/?p=10801 Looking to change up the spread for upcoming graduation parties, summer BBQ’s and potluck picnics? How about a fun burger bar? Or, simply change up your classic ketchup and mustard cheeseburger for something a little more exciting with these Nine Burger Combos that will Blow Your Mind! 1. Classic All-American Burger – This is the one […]

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Looking to change up the spread for upcoming graduation parties, summer BBQ’s and potluck picnics? How about a fun burger bar? Or, simply change up your classic ketchup and mustard cheeseburger for something a little more exciting with these Nine Burger Combos that will Blow Your Mind!

1. Classic All-American Burger – This is the one that you already know and love. A classic, tender beef patty, with American cheese, lettuce, tomato and pickle slapped on top. Can you pass the ketchup and mustard please?  

2. BBQ style – Drizzle on tangy, sweet or spicy barbecue sauce. Top with fresh, crunchy coleslaw and cornbread biscuits.3. Greek – Spread finely chopped olives mixed with Greek dressing on both sides of the bun. Top the patty with sliced cucumbers and sautéed onions. Sprinkle on feta cheese.

4. Thai – Smear both sides of the bun with Satay sauce. Top the patty with shredded Napa cabbage and sweet and sour sauce. Asian twang.

5. Mexican – Top patty with queso cheese, lettuce and sliced tomatoes. Drizzle burger with salsa and sour cream. Serve on a fried tortilla. Hello quesadilla!

6. Italian – Top burger with fresh mozzarella cheese, pepperoni slices and crushed tomatoes. Drizzle with balsamic vinaigrette. It’s like a pizza burger!

Photo courtesy of MyRecipes

7. Caribbean – Pre-season your burger patty with jerk seasoning or chipotle rub prior to cooking. Top patty with mango salsa. Sweet and spicy. Aloha!

Photo courtesy of Beef2Live

 

8. Breakfast – Top patty with a fried egg and bacon. Oh, and while you’re at it, why not add on a hash-brown patty?

Photo courtesy of Dinner, then Dessert

 

9. PB Maple Burger – Smear peanut butter on both buns. Dip burger in maple syrup. It’s almost like dessert for dinner.

Photo courtesy of Fox News

 

Make your next party a burger bar with these easy renditions with your #beef patty at the center, of course.

Speaking of burgers, the Twin Cities Burger Battle is this Saturday, May 20. Tickets are on sale now, but grab them fast before they’re gone! Burgers and beer? We’re in! Come visit us at the Minnesota Beef Council Booth and play some bags while you’re there!

 

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Need inspiration for Mother’s Day Breakfast in Bed? https://mnbeef.org/beef-blog/need-inspiration-mothers-day-breakfast-bed/ https://mnbeef.org/beef-blog/need-inspiration-mothers-day-breakfast-bed/#respond Tue, 09 May 2017 19:18:46 +0000 http://mnbeef.org/?p=10632 Win over Mom this Mother’s Day Mother’s Day is right around the corner, and if you aren’t already on Mom’s good side, it’s a perfect opportunity to redeem yourself! Whether you are planning to surprise Mom with breakfast in bed, or opting for family brunch, we’re here to help you out with beef breakfast recipes! […]

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Win over Mom this Mother’s Day

Mother’s Day is right around the corner, and if you aren’t already on Mom’s good side, it’s a perfect opportunity to redeem yourself! Whether you are planning to surprise Mom with breakfast in bed, or opting for family brunch, we’re here to help you out with beef breakfast recipes!

Beef and Spinach Breakfast Sandwich

INGREDIENTS

12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced

4 eggs or 1 cup egg substitute

1/2 cup chopped fresh baby spinach

1/2 cup diced tomatoes

Salt and pepper (optional)

4 slices reduced-fat Swiss cheese

4 whole wheat round thin sandwich breads, split, toasted

View the full recipe here.

Beef and Egg Breakfast Mug

beef breakfast mug

INGREDIENTS

1 recipe Basic Country Beef Breakfast Sausage (recipe follows)

1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion

1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American

8 large eggs

Salt and pepper (optional)

Toppings (optional):
Dairy sour cream, salsa, sriracha, ketchup
 
View the full recipe here.

Beef Breakfast Burritos

beef burrito

INGREDIENTS

12 ounces Ground Beef (96% lean)

1 medium red bell pepper, chopped

1 small onion, finely chopped

2 teaspoons ground ancho chile powder

1/2 teaspoon ground cumin

4 eggs, beaten

2 tablespoons water

1 tablespoon finely chopped fresh cilantro

1/4 teaspoon salt (optional)

1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese

4 medium spinach or plain flour tortillas (10-inch diameter), warmed

Salsa

Lime-Cilantro Cream (optional):

1/2 cup reduced-fat dairy sour cream

1 tablespoon fresh lime juice

1 tablespoon finely chopped fresh cilantro

View the full recipe here.

For more delightful Mother’s Day Breakfast ideas, search our recipes or Beef It’s What’s For Dinner.

Happy Mother’s Day to all moms out there!

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Cinco de Beef for Cinco de Mayo https://mnbeef.org/beef-blog/cinco-de-beef-cinco-de-mayo/ https://mnbeef.org/beef-blog/cinco-de-beef-cinco-de-mayo/#respond Tue, 02 May 2017 19:14:51 +0000 http://mnbeef.org/?p=10327 Celebrating Cinco de Mayo We’re still having a hard time believing it’s May. But now that it’s officially here, it’s time for one big celebración! Yes, we’re talking Cinco de Mayo, of course! Grab a margarita and head straight to the kitchen! We’ve come up with five fantastic, mexican-tasting, beef-centered, mouth-watering, kid-friendly, party-ready recipes to […]

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Celebrating Cinco de Mayo

We’re still having a hard time believing it’s May. But now that it’s officially here, it’s time for one big celebración! Yes, we’re talking Cinco de Mayo, of course! Grab a margarita and head straight to the kitchen! We’ve come up with five fantastic, mexican-tasting, beef-centered, mouth-watering, kid-friendly, party-ready recipes to celebrate the fifth of May.

1. UnoMexican-Style Beef Sausage Nachos

Warning: These are “nacho” average NACHOS!

INGREDIENTS

  1. 1 recipe Mexican-Style Beef Sausage (recipe follows)
  2. 1/2 cup salsa
  3. 1 can (4 ounces) diced mild green chiles, drained
  4. 8 ounces low salt tortilla chips (about 60 chips)
  5. 1 cup canned low-sodium black beans, drained, rinsed
  6. 1-3/4 cups shredded Mexican cheese blend
  7. 2 cups thinly sliced lettuce, such as iceberg or romaine
  8. 1 cup diced seeded tomatoes
  9. Garnishes: sliced avocado, fresh chopped cilantro leaves, sliced ripe olives, sour cream, sliced jalapeño peppers, lime wedges

View full recipe here

2. Dos – Mexican Steak Soft Tacos

http://www.beefitswhatsfordinner.com/recipe.aspx?id=2292

INGREDIENTS

  1. 12 ounces grilled beef steak, cut into slices
  2. 1/2 cup sour cream
  3. 2 teaspoons fresh lime juice
  4. 1 clove garlic, minced
  5. 1/4 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 1/2 cup drained canned black beans
  8. 1/2 cup chopped seeded tomatoes
  9. 3 cups thinly sliced romaine lettuce
  10. 4 medium whole wheat or flour tortillas (8 to 10-inch diameter)

View full recipe here.

3. Tres – Easy Mexican Beef Cornbread Muffins

Wait, did someone say cornbread?!

INGREDIENTS

  1. 1 recipe Mexican-Style Beef Breakfast Sausage (recipe follows)
  2. 1 package (8-1/2 ounces) cornbread muffin mix
  3. 1 large egg
  4. 1/3 cup low-fat or skim milk
  5. 1/2 cup shredded Mexican cheese blend

View full recipe here. 

4. Cuatro – Spicy Steak Salad with Guacamole 

Designed with the beef and veggie lover in mind.

INGREDIENTS

  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
  • 8 cups mixed salad greens
  • 1/2 cup Herdez® Guacamole Salsa, divided
  • 1 cup cherry or grape tomatoes, cut in half
  • 1/2 cup thinly sliced red onion
  • 1 can (11 ounces) Mandarin oranges, drained

Marinade:

  • 1/3 cup fresh lime juice
  • 1 tablespoon minced garlic
  • 1 tablespoon chili powder

View full recipe here.

5. CINCO – Quick Beef Fajitas

Fast, easy and delicious? Yes please!

We saved the best for last!! Here’s a brand NEW video just for you, perfect for Cinco de Mayo.

¡Uno Más!

Uno Más – Spicy Mexican Beef Bake

Because there’s always room for one more! Meet this lasagna makeover that’s so Hot! Hot! Hot!

INGREDIENTS

  1. 1-1/2 pounds Ground Beef (95% lean)
  2. 3 cans (10 ounces each) mild enchilada sauce
  3. 1 tablespoon packed brown sugar
  4. 1 can (15 ounces) black beans, rinsed, drained
  5. 3/4 cup chopped red bell pepper
  6. 1/3 cup diced celery
  7. 1/3 cup diced onion
  8. 1-1/2 teaspoons ground cumin
  9. 15 corn tortillas (6 to 7-inch diameter)
  10. 1 cup shredded reduced-fat Mexican cheese blend
  11. Reduced-fat dairy sour cream (optional)

We want to know – which one of these recipes are you going to try first??

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Ready to Get Sweaty? https://mnbeef.org/beef-blog/ready-get-sweaty/ https://mnbeef.org/beef-blog/ready-get-sweaty/#comments Tue, 25 Apr 2017 15:37:41 +0000 http://mnbeef.org/?p=9755 It’s Team Beef time! We officially kicked off the Team Beef Minnesota 2017 season last Thursday at the kick-off event. We have a group of twenty-eight men and women who have committed themselves to better health and overall fitness. In the past, Team Beef has been a program focused specifically on running. However, this year […]

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It’s Team Beef time!

We officially kicked off the Team Beef Minnesota 2017 season last Thursday at the kick-off event.

We have a group of twenty-eight men and women who have committed themselves to better health and overall fitness.

In the past, Team Beef has been a program focused specifically on running. However, this year the team will be different.

Becky, Team Beef Minnesota Coach, is focusing this year’s team on full-body fitness, balanced nutrition and healthy habits. The team will include loads of motivation, daily check-ins, community-building and accountability in order to help the team members stay on track.

“I’m looking forward to building customized workouts that will guarantee a higher level of overall fitness for our members,” Becky says. “Team members can look forward to personal coaching and will be stronger physically and mentally by the end of our season in September. I am excited about the change of the team dynamic, and also look forward to the goals that our team members will be achieving.”

With the healthy nutrition coaching part of the team, Becky will be sharing quick and easy beef recipes to fuel workouts and busy schedules. 

Becky says, “There are many negative misconceptions about eating beef in the health and fitness world, but in actuality, beef is the best option when it comes to getting your protein punch in! Beef is just as easy to incorporate into your diet as any other protein, so we are going to be diving into some go-to options for eating beef on-the-go.”

The group will be run in a closed Facebook group format.

Not on Team Beef, but want to reap the benefits? Take a look at Beef’s Big 10 to see why you should be incorporating beef into your diet today!

Those who were able to attend the kick-off event

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If You Aren’t Eating These, You are Seriously Missing Out https://mnbeef.org/beef-blog/arent-eating-seriously-missing/ https://mnbeef.org/beef-blog/arent-eating-seriously-missing/#respond Fri, 21 Apr 2017 12:59:22 +0000 http://mnbeef.org/?p=9540 Steaks You Need to Know About Now Chances are, you have been under-utilizing some very versatile cuts of beef. Needing more inspiration on how you can incorporate steak into your everyday meals?  Let’s try stir-frys, tacos, wraps, salads and more. The opportunities really are endless with beef. Take a watch to be inspired by beef – petite […]

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Steaks You Need to Know About Now

Chances are, you have been under-utilizing some very versatile cuts of beef. Needing more inspiration on how you can incorporate steak into your everyday meals? 

Let’s try stir-frys, tacos, wraps, salads and more. The opportunities really are endless with beef.

Take a watch to be inspired by beef – petite sirloin, chuck eye and tri-tip coming your way. 

Bonus: these cuts are even easier on your wallet!

 

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Easter Recipe Roundup https://mnbeef.org/beef-blog/easter-recipe-roundup/ https://mnbeef.org/beef-blog/easter-recipe-roundup/#respond Wed, 12 Apr 2017 18:42:31 +0000 http://mnbeef.org/?p=9378 In case you forgot, Easter is already this weekend. How the heck did that come so fast?! Maybe it’s your turn to host the celebration this year. If so, we think you may want to feature #beef in your spread. Whether you’re hosting five people or fifty people, or making brunch or dinner, we’ve got […]

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In case you forgot, Easter is already this weekend. How the heck did that come so fast?!

Maybe it’s your turn to host the celebration this year. If so, we think you may want to feature #beef in your spread. Whether you’re hosting five people or fifty people, or making brunch or dinner, we’ve got you covered!

For the “Brunchers,” we know what you’re looking for. Egg bake is a classic, and you know what pairs well with eggs? Beef.

FOR THE “BRUNCHERS” –

Make-Ahead Brunch Beef Strata

Brunch Beef Strata

Easy Beef Breakfast Rolls

beef breakfast rolls

Beef Sausage and Egg Muffin Cups

beef sausage breakfast muffins

Maybe you’ll be hosting the Easter celebration later in the day, after farm chores, or time spent with just your immediate family first. If that’s the case, we’ve got dinner options for you too!

FOR THE “DINNER DINERS” – 

Parmesan-Crusted Tenderloin with Savory Mushroom Sauce

Parmesan Crusted Tenderloin

Lemon-Herb Beef Roast

Garlic and Tri-Pepper-Crusted Beef Roast with Balsamic Sauce

Pepper Crusted tri-tip

How are you planning to spend your Easter? We want to see what beef recipes you have on the menu!

For more recipes, visit our website recipe search here.

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A Winning Legacy for Greg’s Meats https://mnbeef.org/beef-blog/winning-legacy-gregs-meats/ https://mnbeef.org/beef-blog/winning-legacy-gregs-meats/#comments Fri, 07 Apr 2017 19:18:32 +0000 http://mnbeef.org/?p=9366 2017 Minnesota Beef Backer Retail Award Winner We’ve had a secret up our sleeve for a few weeks that we are SO excited to finally share with you! Greg’s Meats of Hampton, Minnesota has been awarded as the 2017 Minnesota Beef Backer in Retail. This award is presented to a business that goes above and beyond […]

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2017 Minnesota Beef Backer Retail Award Winner

We’ve had a secret up our sleeve for a few weeks that we are SO excited to finally share with you! Greg’s Meats of Hampton, Minnesota has been awarded as the 2017 Minnesota Beef Backer in Retail. This award is presented to a business that goes above and beyond promoting the beef industry through their beef sales and customer service.

Greg Endres, owner of Greg’s Meats

Whether you’re from small town Hampton or not, Greg’s Meats is familiar to many. 

Since 1978, Greg’s Meats has been an integral part of the family’s farming tradition. Greg built the original building on a piece of farm land that has been in their family name for over 100 years. Although Greg’s Meats began as a small plant, it has now evolved into a full-service meat and sausage shop, winning over 400 state and national awards since 1986. Greg’s has been a 13-time national Grand Champion award winner. Greg’s award-winning and most recognized items include beef jerky, hot dogs, hamburgers, summer sausages, ribeye and ring bologna.

Greg’s Meats has won 400 state and national awards over the years.

Greg Endres, owner of Greg’s Meats, started the meat locker shortly after his Dad passed away. With ten siblings, Greg was the only one at home milking cows and working full-time. In addition to chores and milking, he decided to open his own locker plant. The locker was built in 1978, and the retail portion was added between 1984 and 1985. Within four years, the family was no longer dairy farming and all siblings were working full-time at Greg’s Meats. Since then, they have completed ten building additions and increased from four employees to twenty-eight.

When asked what separates him from other meat lockers, Greg responded without hesitation. 

“Good employees. Most of my employees have been here over 20 years,” he says.

Most of Greg's employees have been working there for 20 years

“Our success comes from handling high-quality product and good customer relations. We are always looking to be innovative. We take pride in our product and feature it all the same as it looks and tastes at the competitions that we compete in,” Greg says.

You can be sure that Greg’s Meats is gearing up for a busy spring and summer ahead. Typically, they sell 500 pounds of hot dogs per week. 

Their most popular beef stick flavor? The Original Grand Champion, of course!

greg's meats, beef, beef backer award
Greg with his official 2017 Minnesota Beef Backer Award ready for display.

Greg’s Meats utilizes social media and their weekly e-newsletter to engage customers and advertise their meat promotions. The Minnesota Beef Council appreciates Greg’s Meats for their friendly staff, and their effort to continually increase beef sales.

“Greg’s Meats Processing is very honored to receive the 2017 Minnesota Retail Beef Backer Award. We are proud of our relationship with the beef industry and have been processing beef for 39 years.  From our retail counter, we have been able to promote the high-quality beef that farmers are producing today.  Working with the Minnesota Beef Council, we anticipate the continued expansion of our beef sales,” says Greg Endres, owner of Greg’s Meat’s Processing.

*Read official press release here.

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Check Out Our New Page! https://mnbeef.org/beef-blog/check-new-page/ https://mnbeef.org/beef-blog/check-new-page/#respond Wed, 05 Apr 2017 14:53:50 +0000 http://mnbeef.org/?p=9341 Exciting news over here! We have a brand new page on our website, Beef Frequently Asked Questions, that we are so excited to share. It is our hope that you find this page to be a useful resource when wondering where the facts lie on controversial cattle industry and beef topics.   You can find […]

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Exciting news over here!

We have a brand new page on our website, Beef Frequently Asked Questions, that we are so excited to share. It is our hope that you find this page to be a useful resource when wondering where the facts lie on controversial cattle industry and beef topics.  

beef frequently asked questions, beef, new page, beef farmers care

You can find the new page under the tab labeled “Beef’s Story.” Then, select “Beef Frequently Asked Questions.”

beef, farmers, farmers care, beef frequently asked questions 

The new page outlines burning beef questions including sustainability, hormones, grass-fed versus corn-fed and everything in between. By clicking on the question you are curious about, you will be directed to an enlarged PDF which will answer your question and allow you to follow along visually. You also have the option to print each PDF and use as a resource for the classroom, your home, or to share with your friends.

cows, farming, beef farmers, care, livestock

#BeefFarmersCare, and we want to keep you in the loop as to where your food comes from.

We’d love to know – which questions do you have about beef farming? 

 

 

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High Alert During Calving Season https://mnbeef.org/beef-blog/high-alert-calving-season/ https://mnbeef.org/beef-blog/high-alert-calving-season/#comments Mon, 27 Mar 2017 19:14:06 +0000 http://mnbeef.org/?p=9283 Beef Ambassador, Emilee, talks winter calving. Whether it is -30 or 10 above, life as a farmer keeps going. Caring for our cattle during the winter months can be challenging at times. Frozen waterers, consistently keeping up on their food supply, and calving season.     Hi everyone, I’m Emilee White from Wadena Minnesota, and […]

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Beef Ambassador, Emilee, talks winter calving.

Whether it is -30 or 10 above, life as a farmer keeps going. Caring for our cattle during the winter months can be challenging at times. Frozen waterers, consistently keeping up on their food supply, and calving season.

 calf, calving  

Hi everyone, I’m Emilee White from Wadena Minnesota, and a member of the Minnesota Beef Ambassador Team. On my family farm, we have forty-five cows, which get fed cattle silage (chopped corn and stalks), and free-choice hay, which we’ve cut and baled the summer prior. Along with feeding our cows, bulls and calves, we also feed our show heifers their daily ration of ground corn and a grower pellet. Along with specifically formulating the diets of our cattle, we also make sure to check our three automatic waterers one to two times a day. Life doesn’t get any worse than having a frozen Ritchie waterer system!

emilee, calf, calving, farm

When the temperatures drop, we make sure that we are prepared for what’s to come. Out of our forty-five cows, twenty-seven of them are bred and have calves throughout the months of February through May and September through November. With calving season, we prepare our barn by making sure it’s properly bedded (add with straw or corn stalks) and everything is sealed up to help keep the cold wind out. We run a camera in our barn to help monitor the cows for when we are gone, and for keeping watch from inside our house during the middle of the night. We will normally bring our cows, that are close to calving, up to the barn a week or two prior to watch them more closely. After the calf is born, we will let their mom lick them off and then we will put it in the calf heater (explain) which helps them dry off and ensures that they will not get sick or frost- bitten. The best part of newborn calves is that we get to put jackets and ear muffs on them, which is the cutest thing in the world! However, our job doesn’t stop there; we have constant supervision over mom and her baby to make sure they stay safe.

After all, a farmer never gets a day off!

*Today’s blog and images provided by 2016-2017 Minnesota Beef Ambassador, Emilee White.

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5 Ingredient Meals – We’ve Got Time for That! https://mnbeef.org/beef-blog/5-ingredient-meals-weve-got-time/ https://mnbeef.org/beef-blog/5-ingredient-meals-weve-got-time/#respond Wed, 22 Mar 2017 12:32:59 +0000 http://mnbeef.org/?p=9146 5 INGREDIENTS OR LESS Five ingredients or less – we can handle that! How many times do you go to the grocery store on Sunday and stock up like it’s the Last Supper? It’s so easy to let our eyes lead us through the store and inspire us to think up a plethora of meal ideas […]

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5 INGREDIENTS OR LESS

Five ingredients or less – we can handle that!

How many times do you go to the grocery store on Sunday and stock up like it’s the Last Supper? It’s so easy to let our eyes lead us through the store and inspire us to think up a plethora of meal ideas for the week. However, our intentions are usually just ideas. By the time you get home from the Sunday grocery store run, it’s already mid-afternoon and you have the rest of your life (and family) to get ready for the new week ahead. So, your meal-prepping will have to wait until Monday.

Then, Monday comes and you have great intentions of meal-prepping for the rest of the week when you get home after work, but it totally slipped your mind that you have Jack’s basketball game.

Tuesday it is.

“It will get done,” you say to yourself.

All is going well, and you even finish up early at the office. Score! But on your way home, you get a call from daycare saying your daughter, Sally, is not feeling well. Your husband calls and says he has to stay at work until late because a meeting has come up. So, you’re on your own and end up going through the drive-thru on your way to daycare to grab dinner for yourself.

Sound familiar? By this time, it is already half-way through the week and some of your unused produce may already be rotting in the back of your fridge. You’re not alone.

Did you know …

  • 40% of the food brought home in America goes uneaten?
  • Food waste costs the average American family $2,500 annually.

Crazy, right?

Since when does a recipe need to include a refrigerator’s worth of ingredients and a novel-sized step-by-step instructions list? We’re all for keeping it simple, which is why we’ve put together this killer collection of recipes using 5 ingredients or less. These recipes are so tasty and flavorful, you almost won’t believe that they only use a handful of ingredients. Bonus: You probably already have these ingredients in your pantry.

Greek-Style Beef Pita

Stir-fried beef is stuffed into pitas and topped with your family’s favorite veggies like cucumbers and olives.

– Ingredients: Sirloin Tip Steaks, lemon pepper, vegetable oil, hummus and whole wheat pita bread

– Cook Time in under 30 minutes.

 

 

Bao Beef Buns

 These empanada-inspired beef -stuffed rolls can easily replace your Taco Tuesday if you’re looking to switch it up.

– Ingredients: Cooked and shredded pot roast, chopped spinach or swiss chard, hoisin sauce, refrigerated buttermilk biscuits

–  Cooks in less than 30 minutes.

 

 

East Meets West Steak Salad
When you want to be healthy, and #beef is the perfect answer to staying fit, strong and satisfied.

– Ingredients: Lean steak (ranch cut, Denver steaks, sirloin), Asian-style dressing, coleslaw mix, snow peas or edamame, slivered almonds.

– Cooks in less than 30 minutes.

 

 

That’s what’s cookin’ in the beef kitchen!

Remember to use #mnbeeflove when cooking with beef so we can see what delicious dishes are coming from your kitchen too.

 

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And the Winner Is… https://mnbeef.org/beef-blog/and-the-winner-is-2/ https://mnbeef.org/beef-blog/and-the-winner-is-2/#comments Tue, 21 Mar 2017 01:19:31 +0000 http://mnbeef.org/?p=9206 Three Divisions and Three Winners Recently Rose to the Top   This past weekend, our team member, Royalee, was at MAMP (Minnesota Association of Meat Processors) Convention in St. Cloud, Minnesota. Meat retailers and butcher shops from across the the state came together to showcase their award-winning beef and went head-to-head in various competitions including small […]

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Three Divisions and Three Winners Recently Rose to the Top  

This past weekend, our team member, Royalee, was at MAMP (Minnesota Association of Meat Processors) Convention in St. Cloud, Minnesota.

Meat retailers and butcher shops from across the the state came together to showcase their award-winning beef and went head-to-head in various competitions including small diameter sausage, large diameter sausage, brats, steaks, and more!

Of the product competitions, one specific contest, “Most Innovative,” includes the following divisions:

  1. Lean Ground Beef
  2. Processed Beef
  3. Steaks and Roasts

In the Lean Ground Beef division, Grand Champion Meats of Foley, MN won overall Most Innovative with a Cream-Cheese Stuffed Chorizo Meatball.

  Cream-Cheese Chorizo Meatballs

In the Processed Beef division, St. Joseph’s Meat Market of St. Joseph’s, MN was the winner with Cheddar Blueberry Brats.St. Joseph's Meat Market Brats

Cy Pannenstein, of St. Joseph’s Meat Market.

St. Joseph's Meat Market

In the Steaks and Roasts division, Big Steer Meats of Minnehaha, MN was the winner with their Dinner Bell Steak.

Dinner Bell Steak

Steve Pinotti, representing Big Steer Meats.

Big Steer Meats

Of the three winners, there was an overall winner of all of the combined divisions. Taking home the Most Innovative title, was Grand Champion Meats. Grand Champion Meats was also the awarded the 2016 Minnesota Beef Council Beef Backer in Food Service.

Grand Champion Meats

Kelly Gall Washa, of Grand Champion Meats, with her proudly-earned awards.

Are you wondering where you can find delicious meats in your local area? Check out all of the official Minnesota Association of Meat Processors butchers and meat shops near you!

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More Than Corned-Beef https://mnbeef.org/beef-blog/more-than-corned-beef/ https://mnbeef.org/beef-blog/more-than-corned-beef/#respond Wed, 15 Mar 2017 13:21:09 +0000 http://mnbeef.org/?p=9143 Celebrate St. Patrick’s Day with beef!  Yeah, we know what you’re thinking. Corned beef. If you are not a corned beef lover, have no fear. We’ve got fun and easy recipes for you to switch up this year’s St. Patrick’s Day celebration. Rueben Bites Think outside the box of the traditional Corned Beef, to alternative twists to […]

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Celebrate St. Patrick’s Day with beef! 

Yeah, we know what you’re thinking. Corned beef. If you are not a corned beef lover, have no fear. We’ve got fun and easy recipes for you to switch up this year’s St. Patrick’s Day celebration.

Rueben Bites

Think outside the box of the traditional Corned Beef, to alternative twists to a classic. First up, we have a delicious rueben bites recipe. Just look at them! They make your party look a tad bit classy, yet they still are the perfect finger food for your guests to grab and snack on throughout the day. #goalachieved

 

 

 

 

 

 

Rustic Corned Beef & Potato Bites

Okay, okay, we lied a little…we just had to throw in one corned beef inspired recipe because we know that some of you do enjoy the classic corned beef dish. This Rustic Corned Beef & Potato Bites recipe offers a punch of dynamic flavors. 

 

 

 

 

 

 

Chicago-Style Italian Beef Sandwiches

Last, but certainly not least, we have beef sandwiches. Friends, these are not just your typical school lunch sandwiches (but they sure can be)! Rich with Italian flavors including garlic, oregano and thyme plus savory cheese and vegetable accessories, these sandwiches will surely stick around after the holiday.

 

 

 

 

 

 

 

 

 

 

Do you have a special St. Patrick’s Day recipe you make each year? We’d love to hear about it!

P.S – Did you hear us on the MyTalk 107.1 MOM Show on Sunday? We talked about these recipes specifically. Listen here!

 

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MOM Show Monday Recap https://mnbeef.org/beef-blog/mom-show-monday-recap/ https://mnbeef.org/beef-blog/mom-show-monday-recap/#respond Mon, 13 Mar 2017 21:23:29 +0000 http://mnbeef.org/?p=9137 MyTalk = BeefTalk This week on the MOM Show, Karin Schaefer & Royalee Rhoads discussed creative solutions for easy weeknight meals. Concerned about food waste? Take a look at the Beef Council’s tips and tricks for how batch cooking can help to reduce your family’s food waste and save you cash! (*cha-ching) Beef For Busy Moms […]

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MyTalk = BeefTalk

This week on the MOM Show, Karin Schaefer & Royalee Rhoads discussed creative solutions for easy weeknight meals. Concerned about food waste? Take a look at the Beef Council’s tips and tricks for how batch cooking can help to reduce your family’s food waste and save you cash! (*cha-ching)

Beef For Busy Moms

The Minnesota Beef Council staff contributes to regularly scheduled programming of the MyTalk 107.1 MOM Show which airs on Sundays from 10:00 – 11:00 a.m. each week. Topics for the most recent segment included a discussion about batch cooking and how cooking beef in batches can save you time and money. We also discussed food waste and how to avoid throwing food and money into the trash by using Simple 5 Ingredient Beef Recipes. And for the love of the Irish, we suggested some great recipes to use for St. Patrick’s Day. Think beyond the classic corned beef and hash.

Head right to the podcast and listen now!

Batch Cooking:

How to Batch Cook Steak

Whether you’re a busy parent trying to make nutritious meals for the family, a fitness enthusiast looking for the right way to fuel your active lifestyle, or just looking to improve the way you prepare meals at home, planning meals in advance has many benefits. Not only will it save you time and keep you on a budget, but planning meals with nutrient-rich beef, vegetables and whole grains will also fuel you and your family better than ever. With a balanced plate packed with nutrients like zinc, iron and protein, your family will remain focused and stronger for everyday success. Use this handy guide to help you Batch Cook Steak and manage meal planning with steak like a pro — just grill up your desired amount at the beginning of the week and enjoy pre-planned meals for the next few days!

Jump right in and listen now!

How to Batch Cook Shredded Beef 

Take a break from steak by incorporating shredded beef instead! Use this handy guide to help you conquer meal planning with shredded beef like a champ – just throw a roast in the slow cooker at the beginning of the week and enjoy pre-planned meals full of shredded beef for the next few days!

Enjoy your new meal prep hacks and most of all, enjoy your #beef.

Listen to our full MOM Show segment here! 

What are you cooking up this week in your kitchen?

#Beefitswhatsfordinner

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Make it at Home – Featured Recipes from our Recent Events https://mnbeef.org/beef-blog/make-home-featured-recipes-recent-events/ https://mnbeef.org/beef-blog/make-home-featured-recipes-recent-events/#respond Wed, 01 Mar 2017 22:01:16 +0000 http://mnbeef.org/?p=9073 I bet your friends didn’t know you were a top chef. But that’s about to change, my friend! If you have been following us at all on Facebook and Instagram, you have seen us busy in action at Beef and Brew PLUS preparing for Minnesota Monthly’s Food and Wine Show coming up this weekend! Last night at Beef […]

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I bet your friends didn’t know you were a top chef.

But that’s about to change, my friend!

If you have been following us at all on Facebook and Instagram, you have seen us busy in action at Beef and Brew PLUS preparing for Minnesota Monthly’s Food and Wine Show coming up this weekend!

Last night at Beef and Brew, a good time was had by all. This was our first Beef and Brew Event, and to gauge its success, we went right to the reliable source – attendees.

Meat raffles. It doesn’t get more exciting than that!

Here’s what they had to say –

“I had a blast!!” 

“Thanks for hosting this fun event. It was awesome!”

“This is a sweet deal you have got going on here. I could watch Ryan (Dr. Ryan Cox, UMN Meat Lab) cut beef all day and never get bored.”

Our friends from Bonfire’s Restaurant were there showing attendees how to prepare their Signature Bonfire’s Bull Bites and  Beef Brisket Sliders at home.

Just in time for the weekend ahead, we have the recipes below so that you can make them too.

This weekend at Food and Wine Show, we look forward to partnering with J&B, makers of No Name Steaks to have some awesome samples for attendees. We will be serving Chimichurri Rojo and Beef Steak with Tomato Raisin Basil Sauce. If you happen to be at the Show, we’d love for you to come and say hello!

We can’t wait to hear how these recipes turn out in the comfort of your own home! Once you make them, tag us in your photos so we can toast to your mad chef skills! 

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Flashback Friday – FFA Style https://mnbeef.org/beef-blog/flashback-friday-ffa-style/ https://mnbeef.org/beef-blog/flashback-friday-ffa-style/#respond Fri, 24 Feb 2017 16:41:56 +0000 http://mnbeef.org/?p=9027 Celebrating and sharing our agriculture experiences since it’s #NationalFFAWeek! My FFA advisor was Ed Terry. He always challenged me to reach new goals and always started class by asking his infamous question – “How do you spell FFA?”  We were stumped at first, but soon learned the answer to his question – “Opportunities.” In case you […]

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Celebrating and sharing our agriculture experiences since it’s #NationalFFAWeek!

My FFA advisor was Ed Terry. He always challenged me to reach new goals and always started class by asking his infamous question – “How do you spell FFA?” 

We were stumped at first, but soon learned the answer to his question –

“Opportunities.”

In case you haven’t heard, this week is National FFA Week. It just so happens that Karin, Executive Director, Kaye, Director of Marketing, Becky, Communications Specialist, and Ashley, BQA Coordinator, were all very involved in FFA growing up. We decided to participate in the FFA Facebook status challenge by sharing our own FFA stories and showing what opportunities in FFA helped shape us into who we are today. 

Karin:

Year FFA Membership Began: 1999

Name on the front of your jacket: Karin Nordling

Chapter Advisor Name: The Great Ed Terry

State, District (Area, Region), Chapter: Minnesota, Region 8

Highest Office Held: Chapter Vice President

Highest Awards: Chapter Star Agri-Business

Competitions: Dairy Judging

SAE: Dairy Production 

Favorite meeting you attended: National Convention in Louisville, KY. We drove with several other chapters.

Favorite community service opportunity: Randolph frequently raised the most funds for the ‘Corn Drive for Camp Courage’ fundraiser. This was a great way to interact with community farmers. During my Junior year in High School, a tornado touched down between Randolph and Northfield. Farms were damaged and our chapter helped with the clean-up. It was very rewarding to assist the community during a very difficult time.

Ashley:

Year FFA Membership Began: 1998

Name on the front of your jacket: Ashley Vonk

Chapter Advisor Name: DJ Folkerts

State, District (Area, Region), Chapter: Sioux Center, Iowa

Highest Office Held: Chapter Secretary

Highest Degree: Iowa FFA Degree

Highest Awards: 2002 FFA Star over Iowa in Ag. Placement, 2001 Iowa Profeciencey Award Winner in Dairy Production Placement, Chapter Star Greenhand

Competitions: Ag. Sales, Public Speaking, Livestock Evaluation

SAE: Dairy Production Placement

Favorite meeting you attended: 2002 Iowa FFA Leadership Conference, National FFA Convention

Favorite community service opportunity: I always enjoyed our annual Chapter FFA banquet. We would invite local ag. businesses and sponsors for the event which allowed us to show our appreciation for their support of our chapter and our members.

Kaye:

Kaye, helping with Chanhassen Elementary from Ag in the Classroom

Year FFA Membership Began: 2000 (I’ve been a licensed Agriculture Educator since 2011)

Name on the front of your jacket: Kaye Strohbehn 

Chapter Advisor Name: FFA Membership– Mr. Jon Davis, Gilbert, Iowa
                                            Student Teaching– Mr. Brad Taylor, Story City, Iowa

Chapter:

FFA Membership- Gilbert FFA Chapter, Gilbert, Iowa

Highest Office Held: Chapter Secretary

Highest Award: I received our Gilbert FFA Chapter Scholarship my senior year.

Competitions: Public Speaking 

SAE: I didn’t really have a true dedicated/consistent project since I was busy with many different extracurricular activities throughout high school, but I tried to be more involved in activities that were Agriculture Education or Animal Science focused.

Favorite meeting you attended: National FFA Convention

Favorite community service opportunity: My favorite chapter activities were always programs we did that promoted agriculture literacy. I also greatly enjoyed our Annual Chili Supper and Alumni Banquet and Friends of the FFA Banquet.

Becky:

Becky Church

Year FFA Membership Began: 2008

Name on the front of your jacket: Becky Church

Chapter Advisor Name: The man, the myth, the legend – Ed Terry. My siblings and I have all been so fortunate to be one of Ed’s students, even though we did not attend Randolph High School.

State, District (Area, Region), Chapter: Randolph, Minnesota; Region 8 FFA

Highest Degree: American FFA Degree

Highest Awards: American Degree, Minnesota Degree; Chapter Beef Proficiency – Entrepreneur, Sheep Proficiency – Entrepreneur and Fruit Production – Placement; Chapter Star Greenhand

Competitions: Livestock Evaluation

SAE: Diversified Livestock Production – Entrepreneur

Favorite meeting you attended: National FFA Convention

Favorite community service opportunity: Farmer Appreciation Pancake Breakfast. Our chapter members would get up early to prepare pancakes, bacon, sausage and fruit for our local farmers to enjoy!

Happy FFA Week! How are you celebrating? 

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Valentine’s Dinner…with The Kids https://mnbeef.org/beef-blog/valentines-dinner-kids/ https://mnbeef.org/beef-blog/valentines-dinner-kids/#respond Mon, 13 Feb 2017 20:07:46 +0000 http://mnbeef.org/?p=8992 News flash: Valentine’s Day is tomorrow! How did that happen?? February seems to be flying by. If you are past the stage of romantic, candlelit dinners for two, you may want to take a more casual approach in order to involve your kids. Getting your kids in the kitchen allows them to feel apart of […]

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News flash: Valentine’s Day is tomorrow! How did that happen?? February seems to be flying by.

If you are past the stage of romantic, candlelit dinners for two, you may want to take a more casual approach in order to involve your kids. Getting your kids in the kitchen allows them to feel apart of the meal, and is a great way to spend time together in the midst of the school year hustle and bustle.

Nothing screams kids, (*and adults, let’s be real), quite like pizza. Delicious, easy and fun to make. Simply incorporate some ground beef, and you’ve got a wholesome and power-fueling pizza.

Heart-Shaped Beef Pizza

You will need:

  • Pizza Dough – I made life easier by using Pillsbury Thin Crust. You could make it from scratch to involve the kids even more, or simply use a pre-made crust. 
  • Pizza Sauce
  • Ground Beef – A great way to use up leftover ground beef from Taco Tuesday!
  • Fresh Mozzarella Cheese
  • Vegetables – spinach, fresh tomatoes, peppers, olives, etc.

1.  Preheat oven to 400 degrees Fahrenheit. If you are not using leftover/pre-cooked ground beef, begin by cooking your ground beef over medium heat on a skillet. Then, lay pizza crust flat on a cutting board.

2. Using a knife or pizza cutter, cut a heart. Peel away remaining dough and set aside.

4. Using a spatula, spread sauce evenly over the crust.

5. Add desired vegetables.

6. Load on the beef!

7. Top with fresh mozzarella cheese *if you are feeling classy. Otherwise, any shredded cheese will do!

8. Pop into the oven for 15-20 minutes, depending on instructions for the crust you chose.

Valentine’s Day Dinner made easy.

Enjoy.

#BeefItsWhatsForDinner

 

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Looking for a Valentine’s Day Lunchbox-Worthy Meal? https://mnbeef.org/beef-blog/looking-valentines-day-lunchbox-worthy-meal/ https://mnbeef.org/beef-blog/looking-valentines-day-lunchbox-worthy-meal/#respond Fri, 10 Feb 2017 20:17:27 +0000 http://mnbeef.org/?p=8962 We’ve got you covered!   I was headed to school with piggy tails on fleek, lunchbox in hand, backpack strapped on tight and backpack zippers triple-checked (after all, it’d be tragic to lose my homework)… Those elementary school days seem distant, yet I remember them like they were yesterday. I vividly recall opening up my […]

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We’ve got you covered!

 

I was headed to school with piggy tails on fleek, lunchbox in hand, backpack strapped on tight and backpack zippers triple-checked (after all, it’d be tragic to lose my homework)…

Those elementary school days seem distant, yet I remember them like they were yesterday.

I vividly recall opening up my lunchbox one Valentine’s Day, to find a sweet note from my parents wishing me a great day and signed with nothing but X’s and O’s. 

My siblings and I would later arrive home from school that evening to a “special” themed Valentine’s Day Dinner. The table setting would be decked out with heart-filled napkins, and the menu would consist of beef burgers with heart-shaped cheese and always a strawberry or raspberry cake for dessert.

Maybe you’re wanting to make your child’s Valentine’s Day one to remember, but haven’t had the time or energy to think of anything special.

In the coming week, we will be sharing a few different themed ideas to bring your family together and celebrate a day of love.

First up, is conquering the lunchbox. Today, I am going to walk you through how to make Heart-Shaped Roast Beef Sandwiches, which are as delicious as they are cute!

 

See what I mean?!

You will need:

  • Roast Beef – I used fresh medium rare roast beef from the Coborn’s deli. It is so delicious and flavorful!

  • Bread – Whole Grain, Wheat, White, Rye, Sourdough – whatever makes you happy.
  • Cheese – I used Provolone, since the white color pairs nicely with the red roast beef for Valentine’s Day.
  • Fixings – Feel free to add tomatoes, lettuce and any other veggies. I also put some classic mayonnaise on the bread, but it really doesn’t need any sort of spread because the beef is that flavorful!
  • Heart-shaped cookie cutter – we are all about those hearts!!

  • Fun-loving attitude – Although a little more tedious than your typical PB&J, I promise it is worth it!

 

Here’s how to make the sandwich and assemble:

1. First, lay out all materials and ingredients.

2. Take two pieces of bread and lay them flat on a cutting board. Using the heart-shaped cookie cutter, press firmly and peel away remaining edges of the bread.

Don’t worry, I won’t tell anyone if you take the bread scraps and lather them with peanut butter for yourself.. 😉

3. Now, the most important step – add the beef. That’s right, ADD THE BEEF! The more the merrier. Load it up good! A little extra zinc, iron and protein never hurt anyone!

Now is a good time to add any mayo, mustard, hummus and veggies to the sandwich.

4. Repeat step #2, but with cheese. Once cut, add to the top of the beef.

Scalloped-edged cheese? Yes, please!

5. Next, top with the other piece of bread and you’re ready to roll.

Here it is, looking plump and tasty –

This is a quick and easy option to surprise your kids when they open their lunchbox. Or, it is a fun way to get your kids into the kitchen preparing lunch together. Another option would be to toast the sandwich as a hot roast beef and cheese sandwich for dinner and pair it with a side of soup!

#BeefItsWhatsForDinner #BeefItsWhatsForLunch

Enjoy.

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Gearing Up For the Big Game: Beef Team Roster https://mnbeef.org/beef-blog/gearing-big-game-beef-team-roster/ https://mnbeef.org/beef-blog/gearing-big-game-beef-team-roster/#respond Thu, 02 Feb 2017 16:04:54 +0000 http://mnbeef.org/?p=8923 Meet Your Team! In the spirit of this weekend’s Big Game, we thought we would share our Minnesota Beef team roster with you. Executive Director, Karin Schaefer  How are you planning to celebrate the Super Bowl? Any family or friend traditions? After flying home from Nashville, where the Cattle Industry Convention will be held, we plan to […]

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Meet Your Team!

In the spirit of this weekend’s Big Game, we thought we would share our Minnesota Beef team roster with you.

Executive Director, Karin Schaefer 

How are you planning to celebrate the Super Bowl? Any family or friend traditions? After flying home from Nashville, where the Cattle Industry Convention will be held, we plan to watch the game at home with our kids.

Do you watch for the game or the commercials? Both! Plus, the half-time show. Nothing beats Bruno Mars a few years back.

What is your favorite beef appetizer or meal? Do beef sticks count? On their own or in a Bloody Mary!

What team will you be cheering for? Falcons. They give us Viking’s fans hope for a chance next season.

Why do you think you are the Beef Team’s MVP? I sign the checks!

____________________________________________________________________________________

Director of Industry Relations, Royalee Rhoads 

(*game face ready)

How are you planning to celebrate the Big Game? Any family or friend traditions?  I watch with friends.  

Do you watch for the game or the commercials?  I watch for both.  I’m a huge football fan but my creative side likes to see the commercials.  Growing up with three brothers I started watching football at a very young age and still love it today.  My brother Rick and I talk on Sunday nights and we always talk about the games that were played that weekend during football season. Did you see this play or wow that was an exciting ending to that game?  

What is your favorite beef appetizer or meal?  Beef sliders

What team will you be cheering for? Atlanta Falcons 

Why do you think you are the Beef Team’s MVP?  I try to champion for all of MN Beef Farmers and Ranchers to educate the consumer and build beef demand in retail and food service.  Oh and did I tell you my passion is beef cattle?!!  I’ll talk beef Cattle with you anytime.  

____________________________________________________________________________________

Director of Marketing, Kaye Strohbehn

Director of Marketing

How are you planning to celebrate the Big Game? Any family or friend traditions?

This year I’ll be celebrating the Super Bowl with some great friends. As a kid, I always used to watch the Super Bowl with my dad and brother. Always a fun time!! 

Do you watch for the game or the commercials? Both!

What is your favorite beef appetizer or meal?

My favorite beef game day appetizers are:

What team will you be cheering for? I won’t be rooting for either of the teams in particular this year. I’ll be watching more for the game, fun, food and commercials.

Why do you think you are the Beef Team’s MVP? I bring the skills and the toughness!

____________________________________________________________________________________

Business Manager, Katie Davis

How are you planning to celebrate the Big Game? Any family or friend traditions? Hanging out with family while indulging in all those delicious super bowl snacks!

Do you watch for the game or the commercials? I always enjoy watching a good game, but you can’t miss a commercial!

What is your favorite beef appetizer or meal? Crockpot Meatballs

What team will you be cheering for? Falcons

Why do you think you are the Beef Team’s MVP? First response: No comment. Second response: Sometimes the behind the scenes work is the most important!

 ____________________________________________________________________________

Communications Specialist, Becky Church

Communications Specialist

How are you planning to celebrate the Big Game? Any family or friend traditions? Spending the weekend with friends and family!

Do you watch for the game or the commercials? In order to make sure you don’t miss the commercials, you have to watch the game by default!…I get into it if it’s a close game!

What is your favorite beef appetizer or meal? Taco Bowls. Taco Tuesday = Taco Sunday.

What team will you be cheering for? Falcons. Always love supporting the underdogs.

Why do you think you are the Beef Team’s MVP? …I would be better qualified for “Team Rookie.”

Did you see our Team Player Stats Video posted on Facebook? Check it out –

There you have it, folks! Our Minnesota Beef Team is ready for game day. We would love to hear what your plans are for the Big Game!

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Valentine’s Day Coloring Contest https://mnbeef.org/beef-blog/valentines-day-coloring-contest/ https://mnbeef.org/beef-blog/valentines-day-coloring-contest/#respond Tue, 31 Jan 2017 03:30:27 +0000 http://mnbeef.org/?p=8917 Moooooove on over to the art table because it’s time to crank out the coloring crayons, markers and paint. Valentine’s Day is right around the corner, and we’ve got just the thing to keep your kiddos occupied! Minnesota Beef is hosting our first ever Valentine’s Day Coloring Contest!  Simply print off the linked form and email photos of completed […]

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Moooooove on over to the art table because it’s time to crank out the coloring crayons, markers and paint.coloring contest graphic

Valentine’s Day is right around the corner, and we’ve got just the thing to keep your kiddos occupied!

Minnesota Beef is hosting our first ever Valentine’s Day Coloring Contest!  Simply print off the linked form and email photos of completed entries to becky@mnbeef.org no later than Friday, February 10. We will post all entries to our Facebook Page where your family and friends can like the entries through February 14. The entry with the most likes will win a special prize!

 

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Share your #CattleTales https://mnbeef.org/beef-blog/share-your-cattletales/ https://mnbeef.org/beef-blog/share-your-cattletales/#comments Mon, 23 Jan 2017 23:50:09 +0000 http://mnbeef.org/?p=8879 Farming is a lifestyle. Written by Becky Church, Minnesota Beef Communications Specialist Recently Amanda Radke, BEEF Daily editor, shared a simple way in which Elanco and Micro Technologies are teaming up to discuss challenges that beef farmers face when it comes to connection and advocacy efforts. We get it. Raising beef is a 365-day, 24/7 […]

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Farming is a lifestyle.
Written by Becky Church, Minnesota Beef Communications Specialist

Recently Amanda Radke, BEEF Daily editor, shared a simple way in which Elanco and Micro Technologies are teaming up to discuss challenges that beef farmers face when it comes to connection and advocacy efforts.

We get it. Raising beef is a 365-day, 24/7 time commitment. However, with simple use of a hashtag, everyone and anyone can tell their story instantly on social media.

Through use of #cattletales, farmers and ranchers from across the country are already sharing what motivates them each day to raise cattle responsibly and provide the best beef.

We know that this time of year is especially a busy one – you’re busy feeding, cleaning, calving and everything in between. Let us join in your activities.

Tag #cattletales in your daily encounters with beef, whether it’s in the pasture or on your plate, so others can see where their beef comes from.

…Besides, it’s no secret that you’re snapchatting your beef farming buddies what’s up around the farm each day. So, why not save the picture and share it with the #cattletales hashtag?! (*winky face)

Farmers >>>
We would love to see pictures or videos of:
Calving season
Chore time
Daily feeding
Beef on your family’s dinner table
Any beef-related adventures
Working cattle
Cattle landscapes
Beef facts
Beef recipes

We are grateful for all that you do, and take pride in helping tell your story.

There’s a special, simple kind of beauty that can only be found on the farm. Although not every moment is glamorous, we would love to see the beauty of beef farming through your eyes. What makes it #worthit to you?

farmfam

Farming is a family business. Meet the Kuschel family (pictured).

We can’t wait to see what you’re up to! #CattleTales

 

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Minnesota Well Represented at the National Western Stock Show https://mnbeef.org/beef-blog/minnesota-well-represented-at-the-national-western-stock-show/ https://mnbeef.org/beef-blog/minnesota-well-represented-at-the-national-western-stock-show/#comments Wed, 18 Jan 2017 19:13:34 +0000 http://mnbeef.org/?p=8838 The Super Bowl Stock Show  Written by Becky Church, Minnesota Beef Communications Specialist The National Western Stock Show (NWSS) in Denver, Colorado spans from January 7 – January 22, 2017, and is comparable to the Super Bowl of the cattle industry. Beef farmers and ranchers from across the country, and even those from out of […]

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The Super Bowl Stock Show 

Written by Becky Church, Minnesota Beef Communications Specialist

The National Western Stock Show (NWSS) in Denver, Colorado spans from January 7 – January 22, 2017, and is comparable to the Super Bowl of the cattle industry. Beef farmers and ranchers from across the country, and even those from out of the country, bring their best herd bulls and heifers to showcase.

The National Western Stock Show serves as an excellent place for breeders to advertise and market their best genetics to other breeders, in hopes of increasing working partnerships, as well as bull and heifer sales. Many farms and ranches have annual production sales, selling both bulls and heifers, during the first part of February. Therefore, marketing their elite genetics in January at NWSS allows them to reach a large audience of prospective buyers.

The National Western Stock Show is one that brings cattle farmers and ranchers from across the country together. There’s something so special about walking through bull displays and old rustic gates “in the yards,” and then taking in the shows (and dust, lots of dust) “up on the hill” in Stadium Arena.

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The atmosphere really is like none other. It is so dense with history you can feel it.

You’re probably asking if there are lots of cowboys there. The answer is yes. Cowboys everywhere.
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You saw a glimpse of the yards above. Here you can take in Stadium Arena. The openness of the arena and echo of the microphone gives you all the feels…or maybe it’s just me?! It is in this arena that a majority of the showing takes place.

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It isn’t unusual for show day nerves to kick in before heading into the ring.

 

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Pictured here is Jackson Neil, of Northfield, Minnesota, with his Hereford heifer. He’s in the zone and waiting anxiously for his class.

Are you a nervous snacker? Yeah, so are cattle…

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Of all of the exhibitors and attendees at the National Western, you can bet that Minnesota was well represented. I spent part of the day on Saturday helping lead bulls to and from the show ring for Jungels’ Shorthorn Farms. Although Jungels Farm is located in North Dakota, a majority of their crew are from Minnesota.

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Here, Will Bollum of Northfield, Minnesota is preparing a bull to show. Washing, blowing and combing up the hair is referred to as “fitting,” and is comparable to a personalized salon experience. “Look good, feel good, do good” is applicable for cattle too.

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Dan and Joe Donnelly, brothers from Farmington, Minnesota, also helped prep the cattle for the show. Jungels’ Shorthorn Farm brought 28 head to NWSS, so you can bet they needed some help.
(*If you are unable to fathom this, it would be comparable to having 28 children to get ready and babysit all day long).

Showing and fitting cattle is serious business, but it’s not prohibited to crack a smile every now and then!

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Also pictured in gray is Luke Nord, whose family raises Angus cattle in Wolverton, Minnesota.
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I also spent some time catching up with Chestnut Angus of Pipestone, Minnesota.

(Check out the LIVE Facebook video on our MN Beef Facebook page)!

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In other news, we would like to extend big congratulations to some more of our own Minnesota beef breeders who have been having a successful time in Denver:

Earlier last week, Jens Lind of Rushford, Minnesota, exhibited the Champion Red Angus heifer. Congratulations to the Lind Family and TLC Livestock Services! This heifer is owned with J6 Farms and JC Ranch.
lind
Kyle Strandberg of Maynard, Minnesota exhibited the Reserve Grand Champion Junior South Devon Heifer!

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Chestnut Angus of Pipestone, Minnesota showed the Champion Pen of 3 Angus Heifers, Reserve Division Late Pen of Bulls and Reserve Division Early Pen of Bulls.

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The Grand Champion Charolais Bull was bred by Polzin Cattle. Congratualtions to Chris Polzin for also being well represented and successful at the Christy Collins Embryos on Snow sale!

polzin

Reserve Grand Champion South Devon Bull was bred and shown by Darlynn Cattle Company of Pierz, MN.
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Shout out to Paige Peine, of Miesville, Minnesota, for first in her class with her Angus Heifer:

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As of this morning:

Ralph Kaehler, K-LER Cattle Company of St. Charles, Minnesota received Reserve Champion Percentage Simmental Junior Heifer Calf.

Amanda Eberspacher, Hilbrands Cattle Co. of Clara City, Minnesota received first in class with their Percentage Simmental Spring Heifer Calf.

Oak Meadow Farms of Harmony, Minnesota exhibited the Reserve Champion Purebred Simmental Pen of Five Bulls.

Kylee Kohls of Litchfield, Minnesota, exhibited the Champion Salers Spring Bull Calf.

 

Good luck to the rest of our Minnesota beef friends competing at the National Western Livestock Show this week. If you would like to cheer them on from home, or are curious about cattle shows, you can watch the LIVE stream!

If you would like to see a few video clips from NWSS, follow @Minnesota_Beef on Instagram! (will link)

Did we miss your results? If so, we sincerely apologize! Please comment with how you did below.

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Want More Beef for Your Buck? https://mnbeef.org/beef-blog/want-more-beef-for-your-buck/ https://mnbeef.org/beef-blog/want-more-beef-for-your-buck/#respond Tue, 17 Jan 2017 01:31:21 +0000 http://mnbeef.org/?p=8824 Eat Beef for Less Love buying beef and saving money while doing so? We thought so! Download the Ibotta app to get rebates and cashback when buying beef. Here’s what you need to know >>> Ibotta is a brand new way for beef lovers to save money when shopping. Ibotta has over 19 million subscribers and […]

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Eat Beef for Less

Love buying beef and saving money while doing so? We thought so!

Download the Ibotta app to get rebates and cashback when buying beef.

ibotta

Here’s what you need to know >>>

Ibotta is a brand new way for beef lovers to save money when shopping. Ibotta has over 19 million subscribers and is quickly growing in popularity, since saving money for savvy shoppers.

Simply download the app and browse the “Grocery” category for rebates on fresh ground beef, steaks or roasts. You will then unlock the rebates and be able to buy the items at any retailer nationwide to get cashback through the Ibotta app.

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Sign up today by downloading the mobile app here. Your #beef shopping just got smarter!

 

 

 

 

 

 

 

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Beat the Winter Chill with Warm and Beef Soup, Stew and Chili Recipes https://mnbeef.org/beef-blog/beef-soup-stew-chili-recipes/ https://mnbeef.org/beef-blog/beef-soup-stew-chili-recipes/#respond Fri, 13 Jan 2017 19:35:27 +0000 http://mnbeef.org/?p=8800 Beef Recipes Brimming with Flavor Here in Minnesota, January is traditionally the coldest month of the year. Luckily, you can warm up on the chilliest of winter nights with these beef soup, stew and chili recipes. Filled with beef, vegetables, potatoes, beans and more hearty ingredients, bowls will be brimming with flavor in every spoonful. […]

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Beef Recipes Brimming with Flavor

beef-stew

Here in Minnesota, January is traditionally the coldest month of the year. Luckily, you can warm up on the chilliest of winter nights with these beef soup, stew and chili recipes. Filled with beef, vegetables, potatoes, beans and more hearty ingredients, bowls will be brimming with flavor in every spoonful.

For more beef recipes, perfect for a cold winter night, visit the Minnesota Beef Council website. Want to receive more beef recipes in your Inbox? Sign-up for our e-newsletter

Beef Pozole (Hearty Beef Soup)

Your family is bound to dig in to this brimming bowl! The sensational soup packs lots of pleasing ingredients, and is extra fun to eat when you pile on the sour cream. The blend of flavors and colors in this hearty beef soup will bring everyone at the table back for more.

Beef pozoleNumber of Servings: Makes 6 servings

Total Recipe Time: 2-1/4 to 2-1/2 hours

Ingredients

2-1/2 pounds beef stew meat, cut into 1 to 1-1/2 inch pieces

3 tablespoons vegetable oil

1/2 teaspoon salt

1 cup chopped white onion

5 jalapeno peppers, chopped

2 cans (14 to 14-1/2 ounces each) beef broth

1 can (29 ounces) hominy, drained

1 can (28 ounces) diced tomatoes, undrained

1 sprig fresh epazote or 1 tablespoon dried epazote leaves, crushed (optional)

2 small zucchini, chopped (2 cups)

1/4 cup chopped fresh cilantro

Optional Toppings: Lime wedges, crisp tortilla strips, sliced onion, crumbled Mexican cheese (queso fresco, cotija or anejo) and sour cream.

Cooking Instructions

1 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining beef adding oil as needed. Remove beef from stockpot; season with salt.

2 – Add onion and jalapeños to stockpot; cook 3 to 5 minutes or until tender, stirring occasionally. Stir in broth, hominy, tomatoes and epazote, if desired. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.

3 – Add zucchini and 1/4 cup cilantro; continue to simmer 5 minutes or until zucchini is tender. If using fresh epazote, remove and discard stem and any large leaves.

4 – Serve with toppings, if desired.

 

Chunky Beef Chili

This thick and hearty chili is sure to chase the winter chills away. Every spoonful will warm you from head to toe on cold winter evenings.

Beef StewNumber of Servings: Makes 4 servings

Total Recipe Time: 1-3/4 to 2-1/2 hours

Cook’s Tip: Canned Mexican or Southwest-style diced tomatoes may be substituted for chili-seasoned tomatoes.

Ingredients

1-1/2 pounds beef stew meat, cut into 1 to 1-1/2-inch pieces

2 tablespoons vegetable oil

Salt

1 medium onion, chopped

1 medium jalapeño pepper, minced

2 cans (14-1/2 ounces each) chili-seasoned diced tomatoes

Cooking Instructions

1 – Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.

2 – Add remaining 1 tablespoon oil, onion and jalapeño pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2 hours or until beef is fork-tender.

 

Wild Mushroom Beef Stew

Moist, tender meat and thick, rich gravy are the hallmarks of this classic stew recipe. Since it’s even better a day or two later, you may want to make a double batch.

mushroom beef stewNumber of Servings: Makes 6 servings

Total Recipe Time: HIGH 6-1/2 hours or LOW 9-1/2 hours

Ingredients

2 pounds beef stew meat, cut into 1-inch pieces

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme leaves, crushed

3/4 cup ready-to-serve beef broth

1/4 cup tomato paste

1/4 cup dry red wine

2 cloves garlic, minced

1 pound red-skinned potatoes (1-1/2-inch diameter), cut into quarters

8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters

1 cup baby carrots

Fresh parsley (optional)

Cooking Instructions

1 – Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2-quart slow cooker. Sprinkle with flour mixture; toss to coat.

2 – Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.

3 – Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.

 

 

 

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Does the New Year bring New Hope? https://mnbeef.org/beef-blog/does-the-new-year-bring-new-hope/ https://mnbeef.org/beef-blog/does-the-new-year-bring-new-hope/#respond Mon, 09 Jan 2017 14:53:47 +0000 http://mnbeef.org/?p=8748 We are officially one week (two Mondays) into the new year. Whoohoo! While many may be popping, clinking, fizzing and ringing 2017 in, others may be wishing we could stall time and stay in 2016. Either way, it remains a good time for reflection and a good time to look forward rather than dwell on […]

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We are officially one week (two Mondays) into the new year. Whoohoo!

While many may be popping, clinking, fizzing and ringing 2017 in, others may be wishing we could stall time and stay in 2016. Either way, it remains a good time for reflection and a good time to look forward rather than dwell on the past.

2 0 1 6.

Wow. What a year. Seriously! Personally, I could look at 2016 and call it the happiest year of my life and also the saddest year of my life. Isn’t that true for everyone? After all, how we view our circumstances is a choice. A “good” year versus a “bad” year is simply reliable upon our attitude.

For me, 2016 began as the happiest year with unexpected and humbling dreams coming true at the National Western Livestock Show in Denver, but ended in sadness with the passing of my beloved grandmother. Two major extremes, exactly polar opposite. But, BOTH can be positive if you choose to view them as so.

The beef industry also faced challenges in 2016 with low market prices. While markets are not projected to recover this year, it will be interesting to see what becomes of new administration and how stakeholders will affect the cattle industry. Even though beef prices have declined for producers, opportunities for new foreign export markets are looking positive. Hopefully, making some changes to current regulations will allow farmers to bounce back and make the most of the new year.

Here in Minnesota, our beef farmers and ranchers are staying positive and continue to be innovative in protecting their land and cattle. Together, we are looking forward to what’s in store for 2017! 

jay

Minnesota cattleman, Jay Bakkan, recently shared this picture on Facebook and said, “Good news cattlemen. 2017 is gonna be great. The pot of gold at the end of that rainbow is right in the middle of my feedlot.” 

Now that’s the right attitude!

What are you looking forward to most in 2017? We’d love to hear in the comments below! 

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New Year, New You https://mnbeef.org/beef-blog/new-year-new-you/ https://mnbeef.org/beef-blog/new-year-new-you/#respond Fri, 06 Jan 2017 19:00:33 +0000 http://mnbeef.org/?p=8749 Discover the Benefits of Beef The New Year has always been a time for setting new goals—including better fitness and eating habits. When planning and implementing your New Year’s Resolutions for this year it’s important to stack the deck in your favor, to increase the likelihood of your success. Dr. Renee Korczak, RD, LD discusses […]

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Discover the Benefits of Beef

The New Year has always been a time for setting new goals—including better fitness and eating habits. When planning and implementing your New Year’s Resolutions for this year it’s important to stack the deck in your favor, to increase the likelihood of your success. Dr. Renee Korczak, RD, LD discusses the different sources of protein in the diet and the role beef plays in being a high value protein source.

Dr. Renee Korczak explains that animal proteins and plant based proteins are not created equal. Animal source proteins are high in amino acids and have an abundance of nutrients, in addition to protein. Protein cannot be stored in your body, unlike other nutrients in order to maximize your protein potential, you should look to incorporate protein in every meal.

3 ounces of cooked lean beef = 24 grams of protein
• Beef is considered a source of high -quality protein, meaning that it contains all the essential amino acids your body needs every day to build and maintain muscle mass and aid in healthy aging.

1 large egg = 6 grams of protein
• Eggs are also considered a source of high-quality protein.

6 ounces of plain Greek Yogurt = 18 grams of protein.
• Greek Yogurt is also a source of high-quality protein.

1 ounce of walnuts = 4 grams of protein
• Walnuts are considered a plant source of protein and therefore not considered high-quality.

• Plant sources of protein do not provide the essential amino acids the body needs, therefore, a variety of plant proteins are often needed to ensure amino acid needs are met.

½ cup of quinoa = 4 grams of protein

• Quinoa is also considered a plant source of protein and does not provide all the essential amino acids your body needs compared to animal sources of protein such as beef, poultry, eggs, and dairy products.

Want to learn the other benefits of incorporating beef and protein in the diet? Be sure to check out our Protein Benefits infographic below. And for more information on incorporating beef in the diet, check out the Minnesota Beef Council’s website.

 protein-benefits-infographic_arms100214-04-2

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Be the Star of Your Holiday Party https://mnbeef.org/beef-blog/be-the-star-of-your-holiday-party/ https://mnbeef.org/beef-blog/be-the-star-of-your-holiday-party/#respond Tue, 27 Dec 2016 18:30:12 +0000 http://mnbeef.org/?p=8691 Our Favorite Beef Holiday Appetizers! The holidays for many of us are all about friends, family and enjoying delicious food. This is until we’re tasked with feeding an entire pack of hungry guests. Don’t worry! We’ve got you covered with a list of our favorite beef holiday appetizers from the Minnesota Beef Council Team. Beef […]

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Our Favorite Beef Holiday Appetizers!

The holidays for many of us are all about friends, family and enjoying delicious food. This is until we’re tasked with feeding an entire pack of hungry guests. Don’t worry! We’ve got you covered with a list of our favorite beef holiday appetizers from the Minnesota Beef Council Team.

Beef and Kale Queso Fundido

beef-kale-fundido

Beef Queso dip sounds amazing, but the kale adds a bit of color, texture and nutrition. Use this dip with chips for guests but also, it makes a great veggie dip when you are looking for an alternative to ranch or hummus. The kids won’t even care that there is something green and healthy included.

Beef Pinwheels

pinwheels

The Beef Pinwheels are a favorite go to appetizer during the holidays. This delicious beef appetizer is a favorite when it comes to giving a holiday roast new life in under 30 minutes!  

Sloppy Joe Baked Potato Skins

Sloppy Joe Baked Potato Skins with Smoked Cheddar
Photo Credit: A Farmgirl’s Dabbles

If you are like us you can never get enough of recipes, that’s why we are always on the lookout for new recipes.  Bloggers and chef’s are a great place to find new recipes, we enjoy following Amy Thielen, a Minnesota girl and a Farmgirls Dabbles from South Dakota, two great Midwestern bloggers.  Check out these fun sloppy joe baked potato skins with beef from Farmgirls Dabbles.    

Baked Reuben Sandwiches

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Photo Credit: Dining with Alice

In a hurry for your upcoming party? Stop by the grocery store and pick up a handful of simple ingredients to prepare these delicious Baked Reuben Sandwiches from Dining with Alice. In 30 minutes you can be on your way to the festivities. I promise, you will not be disappointed! 

Want to receive more beef recipes? Sign-up for our e-newsletter. Wishing you many blessings and cheers for a bright new year!

 

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Make Mornings Easier with Beef Brunch Ideas https://mnbeef.org/beef-blog/make-mornings-easier-beef-brunch-ideas/ https://mnbeef.org/beef-blog/make-mornings-easier-beef-brunch-ideas/#respond Fri, 23 Dec 2016 19:00:55 +0000 http://mnbeef.org/?p=7504  Our Favorite Beef Brunch Ideas for the Family The holiday season is upon us and brings love, laughter and new memories with friends and family.  After cooking and enjoying your way through the holidays, the last thing you want to think about is preparing another meal. Have no fear! Emily Parent, RD, LD from Coborn’s […]

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 Our Favorite Beef Brunch Ideas for the Family

The holiday season is upon us and brings love, laughter and new memories with friends and family.  After cooking and enjoying your way through the holidays, the last thing you want to think about is preparing another meal. Have no fear! Emily Parent, RD, LD from Coborn’s Delivers visited the set of Twin Cities Live to show us easy beef brunch ideas for the whole family to enjoy. After enjoying the Beef Brunch video, be sure to check out the step-by-step instructions below for how you can make these As Seen on TV recipes at home. And for other times when beef stole the spotlight, be sure to visit the Minnesota Beef Council’s website.

Beefy Brunch Hash

Beef Brunch Hash
Serves 4-6

  • 2 Tablespoons olive oil, divided
  • 1 onion, diced
  • 1 pound 93% lean ground beef
  • 2 cloves garlic, minced
  • 2 teaspoons rosemary, divided
  • 3 teaspoons thyme, divided
  • ½ teaspoon crushed red pepper
  • 1 teaspoon ground pepper, divided
  • 2 pounds Russet potatoes, peeled and diced
  • ½ teaspoon salt
  • ½ pint cherry tomatoes
  • 1 ½ cups spinach
  1. In a large skillet over medium heat, add 1 Tablespoon olive oil and onions. Cook until clear, about 5 minutes.
  2. Add ground beef, garlic, 1 teaspoon rosemary, 1 ½ teaspoons thyme, crushed red pepper, and ½ teaspoon ground pepper to onions and cook until browned, stirring occasionally.
  3. Remove from heat and set aside in a medium bowl.
  4. Add 1 Tablespoon of olive oil to the same skillet and add diced potatoes, 1 teaspoon rosemary, 1 ½ teaspoons of thyme, ½ teaspoon ground pepper, and salt. Stir well to coat potatoes in oil and seasonings. Cook for 7-8 minutes, stirring every few minutes.
  5. Add cherry tomatoes and cook for 3-4 minutes.
  6. Add spinach and cook until wilted, about 1-2 minutes.
  7. Add beef and onion mixture back to the skillet and mix well into potatoes.
  8. Place scrambled or fried egg on top of hash, if desired.

Recipe adapted from The Hungry Housewife

Crockpot Overnight Egg Bake

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Serves 8-12

  • 1 Tablespoon olive oil
  • 1 onion, diced
  • 1 pound 93% lean ground beef
  • 2 teaspoons rosemary, divided
  • 2 teaspoons thyme, divided
  • 3 teaspoons ground pepper, divided
  • 2 garlic cloves, minced
  • 12 eggs
  • ½ cup skim milk
  • 1 ½ teaspoons garlic powder
  • 2 teaspoons crushed red pepper, divided
  • 26 ounces frozen hash browns (Choose products with potatoes as only ingredient for best nutrition)
  • 1 red bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cups shredded cheddar cheese
  1. In a medium skillet, on medium heat, add olive oil and onion until clear, about 5 minutes.
  2. Add ground beef, 1 teaspoon rosemary, 1 teaspoon thyme, 1 ½ teaspoons ground pepper, and garlic cloves. Cook until browned. Drain grease and set aside.
  3. In a medium bowl, whisk together, eggs, 1 teaspoon rosemary, 1 teaspoon thyme, 1 ½ teaspoons ground pepper, garlic powder, crushed red pepper, and milk. Set aside.
  4. In the bottom of a 3.5-quart crockpot (or larger), add half of the hash browns.
  5. Top with half the beef mixture, cheese, green and red bell peppers. Repeat layers with the remaining ingredients.
  6. Pour egg mixture evenly over hash brown and beef layers.
  7. Set on high for 4 hours, or low for 6-8 hours until evenly cooked and slightly brown on around the edges.

Recipe adapted from The Gracious Wife

Breakfast Burritos (Freezer Friendly)

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Serves 10

  • 1 pound cooked beef (choose either 93% lean ground beef, shredded beef pot roast, or sirloin strips)
  • 1 ½ Tablespoons olive oil, divided
  • 10 eggs, scrambled
  • Salt and pepper to taste
  • 1 onion, diced
  • 3 bell peppers, diced
  • 4 cups baby spinach, chopped
  • ¾ cup no-salt added or low-sodium black beans, rinsed and drained
  • ¾ cup shredded cheddar cheese
  • 10- 100% whole grain tortillas
  • Serve with low-sodium salsa, Greek yogurt, and/or avocado
  1. Preheat oven to 350 F°. Grease 9” x 13” pan with olive oil. Set aside.
  2. In a medium bowl, whisk eggs together with salt and pepper.
  3. In a medium skillet over medium-heat, add ½ Tablespoon olive oil. Add eggs and scramble.
  4. In a separate skillet, over medium-heat add 1 Tablespoon olive oil. Add onion and bell peppers, cook for 5-7 minutes, or until soft.
  5. Add spinach and cover skillet until wilted. Set aside.
  6. Evenly fill whole wheat tortillas with your choice of beef, eggs, cooked vegetables, beans, and cheese. Try making a burrito bar for guests to fill a burrito to their own liking!
  7. Fold ingredients into the tortilla, like a burrito.
  8. Add wrapped burritos to pan and bake for 8 minutes.
  9. To make freezer friendly: Take burritos and wrap individually in parchment paper and then foil. Place in freezer. To reheat frozen burritos, remove foil and place in microwave for 1-3 minutes. Enjoy!

 Recipe adapted from The Skinny Mom.

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Delicious Make-Ahead Recipes to Beef Up Your Holiday Brunch https://mnbeef.org/beef-blog/make-ahead-beef-recipes-holiday-brunch/ https://mnbeef.org/beef-blog/make-ahead-beef-recipes-holiday-brunch/#respond Fri, 16 Dec 2016 19:30:46 +0000 http://mnbeef.org/?p=7488 Make Beef the Star of Your Holiday Brunch   Who doesn’t love a good old-fashioned brunch, especially during the holiday season? Making beef the star of your holiday brunch menu is a great way to incorporate a savory, satisfying dish into the menu. With these make-ahead recipes you will spend minimal time in the kitchen […]

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Make Beef the Star of Your Holiday Brunch

 

Who doesn’t love a good old-fashioned brunch, especially during the holiday season? Making beef the star of your holiday brunch menu is a great way to incorporate a savory, satisfying dish into the menu. With these make-ahead recipes you will spend minimal time in the kitchen and serve up a delicious holiday brunch your family will love!

For more beef recipes, perfect to prepare for friends and family this holiday season, visit the Minnesota Beef Council website.

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holiday-brunch
Beef Sausage Gravy

Beef Sausage Gravy

Number of Servings: Makes 4 servings

Total Recipe Time: 30 to 35 minutes

Ingredients:

1 recipe Basic Country Beef Breakfast Sausage (recipe follows)

2 tablespoons olive oil

1/4 cup flour

3 cups skim milk

1/2 teaspoon salt

1/4 teaspoon pepper

Warmed buttermilk biscuits, toasted English muffins or steamed asparagus (optional)

Cooking Instructions:

1 – Prepare Basic Country Beef Breakfast Sausage. Remove from skillet; keep warm. Basic Country Beef Breakfast Sausage: Combine 1 pound Ground Beef (96% lean), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium high heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook Tip: Ground Beef is one of the best choices for skillet cooking. Choosing 93% lean or leaner Ground Beef will keep it on the lean side. For more cooking tips, check out these 3 Simple Steps for Skillet Cooking Beef.

2 – Heat oil in same skillet over medium heat. Stir in flour; cook and stir 4 minutes. Stir in milk; bring to a boil, whisking constantly. Reduce heat; simmer 2 to 3 minutes or until sauce thickens slightly, stirring occasionally. Stir in sausage, salt and pepper. Cook 1 to 2 minutes or until beef is heated through, stirring occasionally.

3 – Serve over toasted English muffins, hot biscuits or steamed asparagus.

 

holiday-brunch
Spicy Beef Chorizo Breakfast Strata

Spicy Beef Chorizo Breakfast Strata
Number of Servings: Makes 6 servings

Total Recipe Time: 1-1/4 to 1-1/2 hours

 Ingredients:

1 recipe Mexican-Style Beef Sausage (recipe follows)

1 cup chopped red bell pepper

2 cups packed fresh baby spinach

6 large eggs

1/2 teaspoon salt

2 cups skim milk

1/4 teaspoon black pepper

8 cups day-old French bread cubes (1-inch)

1-1/2 cups reduced-fat or regular shredded Monterey Jack cheese

Salsa, chopped green onions, chopped tomatoes, dairy sour cream (optional)

Cooking Instructions:

1 – Preheat oven to 350°F. Prepare Mexican-Style Beef Sausage. Stir in bell pepper and spinach; set aside. Mexican-Style Beef Sausage:  Combine 1 pound Ground Beef (93% or leaner), 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chili powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chili powder in large mixing bowl mixing lightly, but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

 Cook Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

2 – Meanwhile, beat eggs, milk, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl until blended. Stir in bread and 1 cup cheese. Stir in sausage mixture.

3 – Spray 3-quart shallow baking dish with nonstick cooking spray. Pour sausage mixture into prepared dish. Top evenly with remaining 1/2 cup cheese. Cover with aluminum foil; bake in 350°F oven 40 minutes. Remove foil; continue baking 10 to 15 minutes or until puffed and lightly browned. Let stand 5 minutes before serving. Garnish with toppings, if desired.

 Cook Tip: Sausage and egg mixture can be prepared ahead of time. Pour into prepared pan and top with cheese. Cover with aluminum foil and refrigerate 6 hours or as long overnight. Increase baking time to 50 minutes before removing the aluminum foil.

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Dr. Janeal Yancey: Mom at the Meat Counter https://mnbeef.org/beef-blog/dr-janeal-yancey-mom-at-the-meat-counter/ https://mnbeef.org/beef-blog/dr-janeal-yancey-mom-at-the-meat-counter/#respond Fri, 16 Dec 2016 15:00:30 +0000 http://mnbeef.org/?p=7483 Sharing the Beef Story Did you know according to the U.S. Farmers and Ranchers Alliance, 72% of consumers say that they have little to no knowledge of farming and ranching? Additionally, the Center for Food Integrity found only 28% of us strongly agreed with the statement, “I trust today’s food system,” and 31% feel they have […]

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Sharing the Beef Story

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Did you know according to the U.S. Farmers and Ranchers Alliance, 72% of consumers say that they have little to no knowledge of farming and ranching? Additionally, the Center for Food Integrity found only 28% of us strongly agreed with the statement, “I trust today’s food system,” and 31% feel they have access to all the information they want about where their food comes from, including how food is raised and its safety.  

Recognizing many of us have questions about how beef is raised, the Minnesota Beef Council team had the honor of welcoming Dr. Janeal Yancey, Meat Scientist and Blogger from Mom at the Meat Counter as the keynote address during the 2016 Minnesota Cattle Industry Convention earlier this month. During her presentation, Dr. Yancey captivated and motivated her audience as she provided tips and tricks for communicating the beef story with others, as well as shared her blogging stories and experiences 

Listening to others’ thoughts and concerns is the first key towards establishing dialogue and gaining trust when it comes to sharing the beef story. Dr. Yancey reminded Minnesota’s beef farmers and ranchers in attendance most of our questions about how beef is raised are usually one of the following: 

  • Is it safe?
  • Were the animals treated humanely?
  • What is the effect on the environment?

Dr. Yancey has a few suggestions for things to share with others’ about the beef community:

  • Cattle farms (sometimes called ranches) make up the single largest segment of American agriculture, and 97% percent of cattle farms are family farms.
  • U.S. Beef farmers and ranchers raise 20% of the world’s beef with only 7% of the world’s cattle.
  • In the US, all beef cattle spend most of their lifetimes grazing grass on pastures.
  • Cattle designated for meat are switched to high-energy, grain-based diets for about 100 days before harvest to give their beef the juiciness and flavor that we Americans enjoy.

Want to learn more facts about beef, food safety, or meat labels? Be sure to check out Dr. Yancey’s Mom at the Meat Counter blog.

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Prepare the Perfect Beef Roast for Your Holiday Dinner in 3 Easy Steps https://mnbeef.org/beef-blog/prepare-perfect-beef-roast-3-easy-steps/ https://mnbeef.org/beef-blog/prepare-perfect-beef-roast-3-easy-steps/#respond Fri, 02 Dec 2016 19:30:42 +0000 http://mnbeef.org/?p=7446 Take the Guess Work Out of Preparing a Delicious Beef Roast If you’re like us, holidays are all about friends, family and delicious food. And if a beef roast is the first thing that comes to mind when thinking about what to serve those very special friends and family, look no further! We’ve got the […]

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Take the Guess Work Out of Preparing a Delicious Beef Roast

3-simple-steps-roast-beefIf you’re like us, holidays are all about friends, family and delicious food. And if a beef roast is the first thing that comes to mind when thinking about what to serve those very special friends and family, look no further! We’ve got the resources you need for preparing a perfect roast that is sure to wow your guests.

3-steps-beef-roast-guide
Click to enlarge.

First, this oven roasting guide will help take the guess work out of what could be an otherwise intimidating preparation method. But it’s easy – we promise! And when it comes to buying the right size roast, don’t worry – we’ve got you covered there, too. Follow this guide to buy just the perfect amount, no more, no less.

Confused about which roast to buy? Visit the Interactive Butcher Counter for a variety of roast options – you pick which beef cut fits your needs. You can also check out the pro’s recommendation for a crowd-pleasing beef roast in our recent Twin Cities Live video segment. We can even help you pick the perfect wine to pair with your roast!

After these quick refreshers, you’ll be ready to impress your guests with a mouth-watering Porcini-Dusted Tenderloin with Porcini-Wine Sauce, served with a side of fresh vegetables, like sautéed green beans or roasted Brussels sprouts. Yum!

With these easy roasting steps, you will be sure to bring the perfect roast to your holiday dinner. Whether it is a big gathering or a small get together, your guests will enjoy beef as the main course, as well as the company of family and friends.

For more beef recipes, perfect to prepare for friends and family this holiday season, visit the Minnesota Beef Council website.

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Porcini-Dusted Tenderloin Roast with Porcini-Wine Sauce

Porcini-Dusted Tenderloin Beef Roast with Porcini-Wine Sauce
Porcini-Dusted Tenderloin with Porcini-Wine Sauce

Number of Servings: Makes 8 to 10 servings
Total Recipe Time: 1-1/4 to 1-1/2 hours

What you’ll need:

  • 1 beef Tenderloin Roast Center-Cut (2 to 3 pounds)
  • 1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
  • 1 cup dried porcini mushrooms, divided
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon pepper
  • 3 cups finely diced fresh tomatoes
  • 1 cup dry red wine
  • Salt and pepper

What you’ll do:

  • Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened.
  • Meanwhile, heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and pepper; press evenly onto all surfaces of beef roast.
  • Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness.
  • Meanwhile, add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired.
  • Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.)
  • Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce.

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A Time of Thankfulness https://mnbeef.org/beef-blog/a-time-of-thankfulness/ https://mnbeef.org/beef-blog/a-time-of-thankfulness/#respond Wed, 23 Nov 2016 21:30:25 +0000 http://mnbeef.org/?p=7412 Happy Thanksgiving from all of us at the Minnesota Beef Council! Thanksgiving is right around the corner! In the spirit of the season, our Minnesota Beef Council team wanted to take the opportunity to express our gratitude and thanks. “I am so very thankful for my wonderful family: husband, children, parents, in-laws, sisters/brothers, nieces/nephews and grandparents. […]

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Happy Thanksgiving from all of us at the Minnesota Beef Council!

Thanksgiving is right around the corner! In the spirit of the season, our Minnesota Beef Council team wanted to take the opportunity to express our gratitude and thanks.

karin-family

“I am so very thankful for my wonderful family: husband, children, parents, in-laws, sisters/brothers, nieces/nephews and grandparents. They are the light of my life! Thanksgiving is truly my favorite holiday, mostly because of the food. I love all the side-dishes and mostly the desserts. I bring my own Tupperware for leftovers. Another reason it is my favorite holiday is because it marks the start of the Christmas season. After Thanksgiving we can listen to Christmas music 24/7 on KOOL 108 and it feels appropriate to indulge in a holiday drink at Caribou Coffee.

We should always be thankful for the amazingly abundant, safe and wholesome food that farmers and ranchers in this great country produce for us. This is one day; this beef girl especially wants to thank the turkey farmers!”

~ Karin Schaefer, Executive Director

kaye-family

“This Thanksgiving and always I am grateful for the abundance of love, encouragement and support of family and friends. They are my world. Thanksgiving has always been one of my favorite holidays during the year- a time when we all get the chance to reflect upon the many blessings life has provided and spend quality time together as a family. Thanksgiving is also a time when I get to spend some quality time with many of my very best friends.  May your thanksgiving be filled with love, laughter and blessings. Happy Thanksgiving!”

~ Kaye Strohbehn, Director of Marketing

royalee-family

“In my family, Thanksgiving is the big holiday of the year.  We all do our best to be there on Thanksgiving Day, it’s bigger than Christmas for us.  It is a time we reflect on all the joys and blessings that have been bestowed on our family throughout the last year and we celebrate our family.  Oh, the stories and memories that have been told over Thanksgiving dinner!  I have three brothers so you can imagine all the fun we had growing up on the farm. I am thankful for this amazing family, I am a part of.

We always have turkey and ham for this holiday and I am always asked to bring my homemade crescent rolls. No matter what kind of pie you like don’t forget the pies, growing up it was always pumpkin and mincemeat pie at our house.   May your Thanksgiving be filled with lots of family and friends!”

 ~ Royalee Rhoads, Director of Industry Relations

katie-family

“Thanksgiving is a time to reflect on what we are most thankful for, but as I prepare my shopping list and convince myself that I will get everything made in time for our family Thanksgiving dinner, I have to keep reminding myself the real reason we gather around the table. I am filled with joy every time I am around or think about how blessed I am to have so many little humans in my life. I love experiencing the joys of holidays through the lenses of my nieces and nephews. My favorite childhood traditions and memories of Thanksgiving are still some of the traditions I look most forward to each year. I am already giddy, imagining sitting curled up on the couch watching the Macy’s Thanksgiving Day Parade, waiting in anticipation of my favorite giant balloon! The crayons are out and ready to tackle the turkey printed in the local newspaper with sounds of football games in the background. This Thanksgiving I am thankful that I get to share these traditions with my nieces and nephews and am reminded of the amount of joy each of them bring to my life! 

~ Katie Davis, Business Manager

  Wishing you and yours a Happy Thanksgiving from all of us at the Minnesota Beef Council! For more great beef holiday ideas, visit our recipe page.

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Bring Beef To The Table This Thanksgiving https://mnbeef.org/beef-blog/bring-beef-to-thanksgiving-table/ https://mnbeef.org/beef-blog/bring-beef-to-thanksgiving-table/#respond Fri, 18 Nov 2016 19:30:10 +0000 http://mnbeef.org/?p=7406 Save Time and Stress this Thanksgiving with Make-Ahead Dishes When your family and friends gather for Thanksgiving, don’t miss out on cherished moments, by being stuck in the kitchen. Preparing some appetizers and side dishes ahead of time will give you a little extra time to mingle and catch up with loved ones. With these […]

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Save Time and Stress this Thanksgiving with Make-Ahead Dishes

When your family and friends gather for Thanksgiving, don’t miss out on cherished moments, by being stuck in the kitchen. Preparing some appetizers and side dishes ahead of time will give you a little extra time to mingle and catch up with loved ones. With these simple beef recipes, you will be sure to score big with your guests of all ages as they grab a quick bite or scoop a heaping portion amongst the other fixings around the turkey.

When guests arrive, having a few appetizers handy will ease their stomachs as they await the main dinner. Creating a simple platter of finger food that they can grab on the move like these Smoked Gouda and Beef Pinwheels will be sure to be a hit and can be made the day before in little time.

beef-pinwheels_horizontalBeef Pinwheels

Number of Servings: Makes 72 appetizers

Total Recipe Time: 30 minutes

Ingredients

  • 1 package (16 to 24 ounces) fully-cooked boneless beef pot roast with gravy
  • 1/2 cup shredded Asiago cheese
  • 1 package (17.3 ounces) frozen puff pastry (2 sheets), defrosted
  • 4 green onions, cut in half lengthwise, then cut into thin long strips

Cooking Instructions

1 – Heat beef pot roast with gravy in microwave according to package directions. Remove pot roast from container; discard gravy. Shred pot roast in large bowl with 2 forks; stir in cheese. Set aside.

2 – Heat oven to 400°F. Spray 2 metal baking sheets with nonstick cooking spray. Unfold each puff pastry sheet onto lightly floured surface.

3 – Cut in half with sharp knife or pizza cutter to make four 10 X 4-3/4 inch rectangles.

4 – Working with 1 rectangle at time, place a long side in front of you. Place 1/4 of the beef mixture onto pastry, leaving a 1/2 inch border on the long side closest to you. Lay 1/4 of the green onion strips lengthwise over beef mixture. Roll up pastry jelly-roll fashion starting with long side opposite you. Brush water along border and seal pastry. Repeat with remaining pastry, beef mixture and green onions.

5 – Cut pastry rolls crosswise into 1/2-inch thick slices, forming pinwheels. Arrange 1 inch apart on prepared baking sheets. Bake in 400°F oven 15 to 17 minutes or until golden brown, rotating pans halfway through baking. Transfer pinwheels to wire rack; cool slightly. Serve warm.

* * *

If you are looking to add a side dish that is easy to make and can be made ahead, consider a beef recipe that brings substance in addition to the potatoes and stuffing dishes. A beefy, cheesy pasta dish is easy to make and a great option to have on the table, especially for those little eaters. Grab this recipe for a quick dish that you can make ahead of time and not take away from the other time-sensitive dishes.

Chuckwagon Beef and Pasta Skilletchuckwagon-beef-and-pasta-skillet

Number of Servings: Makes 8 servings as a side dish

Total Recipe Time: 35 minutes

Ingredients

  • 1 pound Ground Beef
  • 1 small green bell pepper, chopped
  • 1/2 cup chopped onion
  • 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
  • 1-1/2 cups uncooked wagon wheel pasta
  • 1 cup prepared hickory-flavored barbecue sauce
  • 1/2 cup finely shredded Cheddar or Colby cheese

Cooking Instructions

1 – Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.

Cook Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of Ground Beef doneness.

2 – Stir in broth, pasta, barbecue sauce and 1/4 cup water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese.

3 – If making ahead of time, cover and refrigerate. Reheat immediately before serving.

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Whether you are having a grand gathering or a smaller holiday get together, be sure to allow for time to visit with friends and family. Preparing small dishes or appetizers the day before will get you ahead the morning of. When your guests are arriving, take the time to catch up while the main dishes are cooking, greeting them with some beef appetizers.

For more beef recipes, perfect to prepare for friends and family this holiday season, visit the Minnesota Beef Council website.

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Deliciously Satisfying Slow Cooker Recipes https://mnbeef.org/beef-blog/satisfying-slow-cooker-recipes/ https://mnbeef.org/beef-blog/satisfying-slow-cooker-recipes/#respond Fri, 11 Nov 2016 19:30:23 +0000 http://mnbeef.org/?p=7383 Fall is the Perfect Time for Slow Cooker Comfort Foods A slow cooker can be a busy parent’s best friend. Just toss in your ingredients in the morning, and come home to a tasty, ready-made meal. And a quick look on Pinterest or your favorite recipe website will reveal that the slow cooker is back –it’s a […]

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Fall is the Perfect Time for Slow Cooker Comfort Foods

slow-cooker-meal

A slow cooker can be a busy parent’s best friend. Just toss in your ingredients in the morning, and come home to a tasty, ready-made meal. And a quick look on Pinterest or your favorite recipe website will reveal that the slow cooker is back –it’s a phenomenon! And why not? Slow cooking is simple and convenient, and takes the hard work out of putting together a meal the whole family will love. After all, the secret to a great meal is less time in the kitchen and more time around the table with your loved ones. Check out some of our favorite slow cooker recipes you can enjoy this fall.

Let’s start with the epitome of comfort food – After-Work Beef Pot Roast Dinner (recipe below). Throw all your ingredients in before you take off for the day and you’ll have a tasty meal patiently waiting for you when you get home. Just because you didn’t slave over it for hours doesn’t mean it wasn’t made with love!

And you can never go wrong with a little heat, especially when there’s a chill in the air. Our Chilly Day Beef Chili will warm you up on those cooler days. Or how about our Southwest Beef Wraps or Beef Short Ribs with Ginger-Mango Barbecue Sauce for the perfect amount of sweet, spicy and savory. 

Finally, go on a flavor adventure any night of the week with our Mediterranean Beef with Mixed Olives and Feta or Irish-Inspired Beef Pot Roast and Vegetables.

Here’s a tip from our test kitchen: make your dish stand out from the rest by browning your beef in a skillet before adding it to the slow cooker! Plus, the protein in these beef dishes will help keep you feeling fuller and more satisfied since one 3-oz serving has nearly 50% of your recommended Daily Value.

So step away from the kitchen. All you need are a few basic ingredients, a slow cooker and an appetite when you get home! Find more easy to make slow-cooker meals that are sure to warm you and your family up at mnbeef.org/in-the-kitchen.

slow-cooker-beef-pot-roast-dinner

After-Work Beef Pot Roast Dinner
Serves 6-8

What you’ll need:

  • 1 beef Shoulder Roast boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds)
  • 1 envelope (0.7 ounces) Italian dressing mix
  • 2 large onions, each cut into 8 wedges
  • 2 cloves garlic
  • 2 red bell peppers, cut into 1-1/2 inch pieces
  • 1/2 cup beef broth
  • 2 zucchini, cut into 1/4-inch thick slices
  • 2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
  • Salt and pepper

What you’ll do:

  • Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
  • Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
  • Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.

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Beef Cuisine & Competition at Iron Fork https://mnbeef.org/beef-blog/whos-up-for-tacos/ https://mnbeef.org/beef-blog/whos-up-for-tacos/#respond Fri, 04 Nov 2016 19:23:12 +0000 http://mnbeef.org/?p=7344  Who’s up for Tacos? Tuesdays aren’t just for tacos anymore; you can have them any night of the week.  Last night, the Minnesota Beef Council was at City Pages 2016 Iron Fork competition. Iron Fork is all about cuisine, cocktails and competition but this year it’s was a Taco Throwdown!  I can’t think of a […]

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 Who’s up for Tacos?

Tuesdays aren’t just for tacos anymore; you can have them any night of the week.  Last night, the Minnesota Beef Council was at City Pages 2016 Iron Fork competition.

pic-1-in-blogIron Fork is all about cuisine, cocktails and competition but this year it’s was a Taco Throwdown!  I can’t think of a better way to spend the evening than watching six chefs from some great restaurants around the Twin Cities showing off their best taco! The 2016 Chef competitors were Drew Ledo from Jefe: Urban Hacienda; Jorge Jashimoto from Bar Luchador, Alejandro Castillon from Sonora Grill, Miguel Pulacho from EL BURRITO MERCADO, Victor Martinez from MAYA Cuisine, and Jordan Shiveley from Taco Cat. The Iron Fork Chef Champion was … Chef Victor Martinez from MAY Cuisine with Beef al pastor with mango salsa. 

There is a twist in the competition though, a surprise ingredient was revealed by Whole Foods to the chefs right before the competition started.  I know you all want to know what the secret ingredient was?  It was peppers, the perfect ingredient to use in tacos.

W5189.00-Beef-Breakfast-Steak-and-Black-Bean-Soft-Tacos_pwmhat is a TACO – the definition according to Wikipedia:  A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa or chili pepper, avocado or guacamole, cilantro (coriander), tomatoes, onions and lettuce.

Don’t these Beef Breakfast Steak and Black Bean Soft Tacos look delicious and yes, it does say Breakfast. You can have beef any time of the day.

“My favorite taco of course is a Beef Taco! It doesn’t matter if it’s ground beef, steak, shredded beef or braised beef.  Just bring on the Beef.” – Royalee Rhoads

pic-3-for-blog

There were 1,100 people who attend Iron Fork. How do you engage these “foodies”? Play Beef Roulette, of course!  Attendees placed their bet on your favorite cut of beef and then spun the wheel.  If you were a winner, you earned a fabulous ‘MN Beef’ grilling spatula (complete with bottle opener). 

Five lucky general admission Iron Fork attendees and their guest were also upgraded to VIP courtesy of the MN Beef Council.  As they were announced, the winners began to chant BEEF, BEEF, BEEF!!

I nepic-4-for-blogver get tired of promotion this great product called Beef, produced by 18,000 Minnesota farmers and ranchers. Visit the Minnesota Beef Council website to check out some new recipes, and make sure to add beef to your grocery list.

Author: Royalee Rhoads, Director of Industry Relations at the Minnesota Beef Council

I have always been a farmgirl at heart, whether I am on the farm or not. Even as a little girl, I couldn’t wait to go with my dad to check on cattle, buy cattle at the sale barn or just walk to the barn to see them.

 

 

 

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No Tricks, Only Beefy Halloween Treats https://mnbeef.org/beef-blog/no-tricks-beefy-halloween-treats/ https://mnbeef.org/beef-blog/no-tricks-beefy-halloween-treats/#respond Wed, 26 Oct 2016 18:30:14 +0000 http://mnbeef.org/?p=7324 Celebrate Halloween with Spooky Beef Snacks   Halloween is coming up, and that means there’s a frighteningly good time to be had by all! Whether the kiddos are heading out for Trick or Treating or you’re hosting a hauntingly fab party, these terrifyingly tasty treats will add flavorful fun to your ghoulish going-ons. Lucky for […]

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Celebrate Halloween with Spooky Beef Snacks

 

Halloween is coming up, and that means there’s a frighteningly good time to be had by all! Whether the kiddos are heading out for Trick or Treating or you’re hosting a hauntingly fab party, these terrifyingly tasty treats will add flavorful fun to your ghoulish going-ons.

Lucky for you, we’ve done a monster’s share of the work by assembling this magnificent list of killer concoctions that are guaranteed to be party pleasers! These Halloween recipe ideas are so tasty, it’s spooky.

Crunchy Beef Bites with Vampire Blood Dipping Sauce
Serves 4

halloween-vampire-meatballsWhat you need:

  • 1 pound ground beef
  • 4 ½ c. baked nacho cheese flavored tortilla chips
  • 2 tbs. taco seasoning mix
  • 1 can (4-4 ½ oz.) chopped mild green chilies drained
  • 16 cubes (1 ¼ oz.) reduced fat cheddar cheese
  • 1 egg
  • 1 tbs. water

For the sauce:

  • 6 tbs. thick taco sauce
  • 3 tbs. honey

What you do:

  • Preheat the oven setting to 400°F.
  • Place the tortilla chips in a food safe plastic bag and crush the chips into very small pieces. Set aside until ready to use.
  • Mix the Ground Beef, taco seasoning and green chilies in a large bowl. Divide the beef mixture into 16 equal portions on a cookie sheet. Shape each portion around 1 cheese cube, completely covering the cheese.
  • Place the egg and water in a shallow dish; beat with a wire whisk to mix well. Place the crushed chips in another shallow dish. Spray a large baking pan with nonstick cooking spray.
  • Dip each meatball into egg mixture and then roll it into the chips to coat it completely. Press the meatball with the palm of your hand to flatten it into a nugget shape. If necessary, coat the nugget with more chips. As the nuggets are formed, place them on the baking pan. Spray the tops of the nuggets generously with nonstick cooking spray.
  • Bake in the oven 15 to 20 minutes, until the nuggets are no longer pink in the center and juices show no pink color.
  • While the nuggets are baking, mix the taco sauce and honey in a small glass microwave-safe bowl. Microwave on HIGH 30 seconds or until the sauce is warm. Serve the nuggets with the warm sauce.

halloween-mummy-pizzahalloween-sloppy-joesFor your little goblins, satisfy their excited stomachs with a fun Yummy Mummy Beef Pizza or Pumpkin Face Chili Pizza. Prepare the pizzas ahead of time or let them decorate their pumpkin’s face on top of their own personal pizza with these great recipes. Using sandwich rounds or pita bread as the crust make this a quick and easy pre-Trick or Treating meal.

Need something you can get on the table in 30 minutes or less? Our Spooky Sloppy Joes are sure to slow them down long enough to get a full, warm belly before heading out into the night!

These kid dishes are sure to fill them up with little prep and get them out the door for plenty of trick-or-treating. For more great beef information, including 30 minute recipesvideosfacts about beef and more, visit our website at www.mnbeef.org.

 

 

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Minnesota Beef Expo Time! https://mnbeef.org/beef-blog/minnesota-beef-expo-time/ https://mnbeef.org/beef-blog/minnesota-beef-expo-time/#respond Fri, 21 Oct 2016 18:00:06 +0000 http://mnbeef.org/?p=7303 Come join us at the Minnesota Beef Expo October 20-23! The changing of the leaves on the trees, crisp mornings, scraping of the windows on the car, football and hunting are what folks relate to fall.  In my family it’s what happens at the State Fair grounds every year during MEA weekend that tells us […]

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Come join us at the Minnesota Beef Expo October 20-23!

The changing of the leaves on the trees, crisp mornings, scraping of the windows on the car, football and hunting are what folks relate to fall.  In my family it’s what happens at the State Fair grounds every year during MEA weekend that tells us its fall, The Minnesota Beef Expo.

Hi everyone, I’m Emilee White and a member of the Minnesota Beef Ambassador Team.  In my 16 years, I can’t remember not attending the Minnesota Beef Expo.  My family and I are first generation beef farmers who raise registered South Devons and I have started my own herd of Charolais cattle.  The Minnesota Beef Expo was the first “big show” we attended as a family when we started on the show side of the beef industry.  Since then it has become the kick-off to our show season for the next year.  For our family, the Minnesota Beef Expo represents an opportunity to showcase our new calves that were born earlier this past spring.  Additionally, it represents a time for us to bring some of our yearling heifers, to show off all the hard work from the past year that has been put into these animals. They have become such a big part of our lives before they go to pasture to become mama cows.

Emilee White Beef Ambassador Team

I mentioned the “show side” of the beef industry; over the years we have learned that there is a significant difference between the show side and simply raising cattle in the beef community. The show side has given us, as a family, the chance not only to showcase the quality of our animals, but the opportunity to serve as a representative of our breed of cattle, as well as network with  people with similar interests in showing and raising beef.  With my older sister, dad and mom and an occasional friend or two we have gotten to travel the U.S. doing something we all enjoy.  Sometimes we have to convince Mom that it really is like a vacation, but we call it a “showcation”.

Emilee White Showing

 

 

 

 

 

 

 

 

The Minnesota Beef Expo has become a tradition in this “show family”.  It is one of the only shows that we all attend together as a family. As my sister and I get older, and our Jr. Show days come to an end, I will always value the experiences and life lessons I have learned through the beef industry.

Come join the family!

Emilee White Queen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This blog was written by Emilee White, 2015-2016 Minnesota Beef Ambassador Team Member.

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“The Artist in You” Painting Class https://mnbeef.org/beef-blog/the-artist-in-you-painting-class/ https://mnbeef.org/beef-blog/the-artist-in-you-painting-class/#respond Tue, 11 Oct 2016 18:00:04 +0000 http://mnbeef.org/?p=7293 Find the Artist in You During the Minnesota Beef Expo Minnesota is filled with culture and diversity. The beef industry is no exception. We have uniquely talented people of all types who are actively involved in our beef community. Michelle Weber is one of these people. I first met her when some of my friends […]

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Find the Artist in You During the Minnesota Beef Expo

Minnesota is filled with culture and diversity. The beef industry is no exception. We have uniquely talented people of all types who are actively involved in our beef community. Michelle Weber is one of these people. I first met her when some of my friends and family signed up for one of her painting classes. I had my doubts, since I am not artistically inclined and have zero patience; however, Michelle was a fantastic teacher and any mistakes you made, she would assist you in correcting them (or making them less noticeable). And when the class is finished, you have a one-of-a-kind, piece of art, made by YOU!

Here are some pictures of our work …

Rachel, Katie and Karin

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

“My friends Rachel and Katie did such a great job. Ours all look so different.”

Lori and Nora

 

 

 

 

 

 

 

 

 

 

 

“It was a family affair with my mom, Lori, and my sister-in-law, Nora.” 

The Minnesota Beef Expo and Michelle Weber have teamed up to offer this fun & interactive class called: The Artist in You. Participants will have the opportunity to learn basic painting techniques from rancher, artist and illustrator, Michelle Weber. The class is open to all age groups and skill levels.

The Minnesota Beef Expo is located on the Minnesota State Fairgrounds on Oct. 20-23. This class will be offered twice during the day of Saturday, October 22, both at 11:00 a.m. – 1:00 p.m. and 2:00 p.m. – 4:00 p.m., and the cost is $20. Registration can be found HERE (http://webercustompainting.com/print_detail.php?itemid=85) and is due by Monday, October 17. 

Artist in You Painting Class

 

 

 

 

 

 

 

 

 

 

 

 

“The event was so successful last year; they have added a second class for this year.”

Check out all of the other fun activities going on during the Minnesota Beef Expo by visiting www.mnbeefexpo.com. And make sure to stop by our booth and say “hi.”

This blog was written by Karin Schaefer, Executive Director of the Minnesota Beef Council.

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Beef. Football. Friends. Tailgating Touchdown! https://mnbeef.org/beef-blog/beef-football-tailgating-touchdown/ https://mnbeef.org/beef-blog/beef-football-tailgating-touchdown/#respond Fri, 07 Oct 2016 18:00:57 +0000 http://mnbeef.org/?p=7272 Make Beef the MVP of Your Pre-Game Tailgating Menu It is officially tailgating season, and sports fans across the country are dedicating their weekends to rooting for their favorite teams. Here in Minnesota, local fans are gearing up for Vikings football with pre-game tailgating at Minneapolis’ newest addition, U.S. Bank Stadium. Despite adversity early on […]

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Make Beef the MVP of Your Pre-Game Tailgating Menu

tailgateparty-header1

It is officially tailgating season, and sports fans across the country are dedicating their weekends to rooting for their favorite teams. Here in Minnesota, local fans are gearing up for Vikings football with pre-game tailgating at Minneapolis’ newest addition, U.S. Bank Stadium.

Despite adversity early on in our Vikings season, losing both Teddy Bridgewater and Adrian Peterson (likely for the season), the Minnesota Vikings are starting the year off undefeated with a 4-0 start. They have one of the leading defensive line-ups and are playing this season in a brand-new, spectacular Stadium! It is interesting to me how sports really bring people together, and football Sunday is a perfect time to tailgate with friends and family and cheer on the Vikings.

Make beef the star with these shareable sides and main course ideas. Whether you are going to prep ahead to share, bring the crockpot or fire up the grill, these recipes are sure to add to the tailgate experience. We’ll kick-off with our favorite burger recipe, the Maple Bacon Beer Burger.

maple-bacon-beer-burger

Maple Bacon Beer Burgers

Serves 4

What you’ll need:

  • 1 pound ground beef
  • ¼ cup beer
  • 2 tbs. Worcestershire sauce
  • 4 whole wheat buns
  • 4 slices reduced-fat cheddar cheese
  • 4 extra thick slices Maplewood smoked bacon, cut in half, cooked crisp (prepare before)

What you’ll do:

  • Combine beef, Worcestershire sauce and beer. Roll into 4 patties, ½ inch thick.
    Grill on medium, 8-10 minutes, turning occasionally. Patties should be at 160 degrees Fahrenheit when done.
  • 2 minutes before the burgers are done, place the burger buns cut-side down on the grill until lightly toasted.
  • 1 minute before the burgers are done, place a slice of cheese on each patty.
  • Top with bacon, place on buns, close and enjoy!

And what’s the fun in tailgating without a little friendly competition? These recipes – you might even call them tailgating touchdowns – are guaranteed to win over the taste buds of your fellow game day enthusiasts. 

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Our Mini Meatballs are the ideal snack to keep the tailgating crew at bay until the main course is ready. Served with a side of Apricot Dipping Sauce, these bite-size morsels are sure to score you some points. 

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Next in the lineup is Beef & Kale Queso Fundido. This dip is anything but your average queso – savory beef and earthy kale adds a boost of flavor! Ahh, the cheesy deliciousness. Serve it with your choice of dip pairing – carrots, celery, tortilla chips – and get ready to hear the crowd roar.

chilly-day-beef-chili

And for those late-season games played on the frozen tundra, keep your guests’ warm and happy with Chilly Day Beef Chili. This make-ahead slow cooker recipe lets you avoid any last-minute game day prep, making it a tailgating favorite.

For more great beef information, including 30 minute recipesvideosfacts about beef and more, visit our website at www.mnbeef.org.

 

 

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Sisters on a Mission to Tell Beef’s Story https://mnbeef.org/beef-blog/sisters-on-a-mission-to-tell-beefs-story/ https://mnbeef.org/beef-blog/sisters-on-a-mission-to-tell-beefs-story/#respond Fri, 30 Sep 2016 18:46:14 +0000 http://mnbeef.org/?p=7258 Meet Abbey and Bailee Schiefelbein Location: Kimball, Minnesota Segment: Cow/Calf and Feedyard Operation Name: Schiefelbien Family Farms Tell us a little bit about your beef farm and what you do at Schiefelbien Farms? Abbey and Bailee Schiefelbien: Schiefelbein Farms is a family beef farm that was started in 1955 by our grandfather Frank Schiefelbein.  In […]

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Meet Abbey and Bailee Schiefelbein

sisters on a mission

Location: Kimball, Minnesota

Segment: Cow/Calf and Feedyard

Operation Name: Schiefelbien Family Farms

Tell us a little bit about your beef farm and what you do at Schiefelbien Farms?

Abbey and Bailee Schiefelbien: Schiefelbein Farms is a family beef farm that was started in 1955 by our grandfather Frank Schiefelbein.  In Frank’s younger days he journeyed with his father out to the fishing cabin in Kimball, MN.  Frank didn’t enjoy fishing but he enjoyed helping out the local famers.  This love of agricultural led him back to Kimball MN to see if a city boy could actually become a farmer.  Frank beat all the odds and now Schiefelbein Farms is the home to 9 sons, 8 daughter-in-law’s, 32 grandchildren and 11 great-grandchildren.  The family continues to grow, as well as Schiefelbein Farms. Schiefelbein Farms is home to more than 800 head of registered Angus cows.  We also have a unique feeder calf barn where we feed out over 1,000 head of cattle a year. In addition to our family raising cattle, we also have over 4,200 acres of land that we use to raise for pasture grass and crops (corn and soybean) to feed our cattle. 

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How is your beef farm unique from others?

Abbey and Bailee Schiefelbien: One unique aspect of our beef farm in comparison to other beef farms is that our farm is run 100% by Schiefelbein family members.  Therefore, we don’t hire any outside help on our farm.

What is it like to live on Schiefelbein Farms?  

Abbey Schiefelbein: One of my favorite times of the year is calving season.  It is a great joy to be there when a new born baby calf is born.  I’m excited for the new calving barn, which will make everything easier this year for the cows, calves and workers.  I also enjoy the summer when the cows and calves are out on the pasture.  The cows look so happy in the green grass and the calves love running around the pasture.  I also love summer as we get together as a family down at the original cabin.  It is right on a lake so we have lots of fun times down there. 

What do you enjoy most about raising beef?

 Abbey and Bailee Schiefelbien: We are so proud of our family farm. We have enjoyed growing up in the ranching environment.  We understand the importance of hard work by experiencing the beef production experience.  We are also honored to be growing up in Kimball, MN and having such a large family around us.  It sure doesn’t leave you room to mess up, but if you do we know that family has our backs. 

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In collaboration with the Minnesota Beef Council,  Schiefelbein Farms recently hosted a beef farm tour for 35 Dietetic Intern students. Attendees had a wonderful time learning about modern beef farming from the Schiefelbein Family. During the tour, the Schiefelbein Family showcased the importance of family when it comes to raising beef, their continued dedication to animal care and handling and the importance of nutrition for their beef cattle.  Check out the Minnesota Beef Council Facebook page to view video and picture highlights from the day. 

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Simplify Family Weeknight Meals with Beef https://mnbeef.org/beef-blog/simplify-family-weeknight-meals-beef/ https://mnbeef.org/beef-blog/simplify-family-weeknight-meals-beef/#respond Fri, 23 Sep 2016 18:00:10 +0000 http://mnbeef.org/?p=7238 30 minute or less Family Meals with Beef We’ve all been there Moms and Dads! You just got home from work and it’s a race to get a fast and nutritious meal on the table to feed those hungry mouths. You need something on the table in 30 minutes or less and you don’t want […]

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30 minute or less Family Meals with Beef
Family Dinner
Family Dinner

We’ve all been there Moms and Dads! You just got home from work and it’s a race to get a fast and nutritious meal on the table to feed those hungry mouths. You need something on the table in 30 minutes or less and you don’t want to sacrifice taste, nutrition or family togetherness time.

Jena Pape, Registered Dietitian with Hy-Vee recently joined us on Twin Cities Live to share some favorite 30 minute or less beef meals that are packed with ten essential nutrients like zinc, iron, and protein—to help you and your family meet the demands of your day. And the best part!? Lunch the next day is easy peezy for the family and will leave you feeling confident you are providing a lunch to fuel those growing bodies and develop strong brains! Need help pulling together other nutritious family meal ideas? Be sure to stop by your local Hy-Vee and visit with the store dietitian.

http://https://www.youtube.com/watch?v=dzlnaAsIqtE

Beef Dinner Recipe

Beef Stir Fry

Photo Sep 16, 2 41 18 PM

Serves 4

All you need:

  • 16 oz beef sirloin strip steak
  • 1 package (10 ounces) fresh vegetable stir-fry blend
  • 3 tablespoons water
  • 1 clove garlic, minced
  • 1/2 cup prepared stir-fry sauce
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked rice or brown rice, prepared without butter or salt
  • 1/4 cup dry-roasted peanuts

All you do:

  •  Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.
  •  Meanwhile cut beef steaks into 1/4-inch thick strips.
  •  Heat same skillet over medium-high heat until hot. Add beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. 
  •  Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts. 

Recipe adapted from the Szechuan Beef Stir-Fry Recipe

Lunch the next day:

Beef Steak and Dried Cherries Layered Salad

Beef Steak with Cherries

For a fall twist on the layered salad recipe Jena referenced on the show, check out this recipe.

Serves 1

All you need: 

  • Leftover beef Top Sirloin Steak cut 1 inch thick
  • Lettuce
  • Dried cherries or cranberries
  • Crumbled blue cheese
  • Pine nuts or coarsely chopped walnuts
  • Olive oil
  • Red wine vinegar
  • Minced garlic
  • Salt
  • Pepper

All you do: 

  • Combine ingredients in order they are listed in a mason jar.  

Recipe adapted from the Beef Steak and Cherry Salad Recipe.

For more great beef information such as 30 minute recipesvideosfacts about beef and more, visit our website at www.mnbeef.org.

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Tackle Weeknight Meals Like a Pro with Ground Beef https://mnbeef.org/beef-blog/tackle-weeknight-meals-with-ground-beef/ https://mnbeef.org/beef-blog/tackle-weeknight-meals-with-ground-beef/#respond Fri, 16 Sep 2016 18:00:43 +0000 http://mnbeef.org/?p=7207 Use Ground Beef for Quick and Easy Weeknight Meals With school back in session, and activities and homework in full swing, getting a nutritious meal on the table is just one extra thing to worry about. Worry no more, we’re here to provide you with quick and easy recipes and tips for one of the […]

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Use Ground Beef for Quick and Easy Weeknight Meals
MiniMeatloafFiveWays
Mini Meatloaf Five Ways

With school back in session, and activities and homework in full swing, getting a nutritious meal on the table is just one extra thing to worry about. Worry no more, we’re here to provide you with quick and easy recipes and tips for one of the most versatile cuts of beef – Ground Beef.

First things first, let’s address the question of frozen Ground Beef. It’s a freezer staple (check out this quick video on the best way to freeze Ground Beef), but how do you shortcut the thawing process in a pinch? If you’ve got five minutes and a microwave, you’re all set. It’s so easy, you almost won’t believe it! Learn how in this video.

You also have a variety of options when it comes to cooking Ground Beef. Take advantage of the beautiful fall weather to grill up Calypso Beef Burgers or Mediterranean Beef Meatball Kabobs. Or throw a pound in the skillet (minimal clean-up is a plus!) and whip up some Spy Thai Beef. And for something cozy, serve up a family favorite, like customizable Five-Way Mini Meatloaves.

For more great beef information such as recipesvideosfacts about beef and more, visit our website at www.mnbeef.org.

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Cooking Beef with Fall Produce https://mnbeef.org/beef-blog/cooking-beef-fall-produce/ https://mnbeef.org/beef-blog/cooking-beef-fall-produce/#respond Fri, 09 Sep 2016 18:46:45 +0000 http://mnbeef.org/?p=7187 Build Beef Meals with Fall Produce Fall is right around the corner and what better way to savor the flavors of fresh fall produce than with some delicious beef dishes? Check out some of our top picks for quick, easy meal solutions that incorporate all your fall produce favorites: Breakfast Sweet Potato Beef Mash-Up– Wrap […]

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Build Beef Meals with Fall Produce

Fall is right around the corner and what better way to savor the flavors of fresh fall produce than with some delicious beef dishes? Check out some of our top picks for quick, easy meal solutions that incorporate all your fall produce favorites:

Breakfast

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Sweet Potato Beef Mash-Up– Wrap up all the flavors of fall with one of our favorite beef breakfasts featuring sweet potatoes for a quick, easy and nutritious breakfast in 30 minutes! We recommend skillet cooking a large batch of the ground beef mixture in advance and then freezing the mixture so you have an ample supply to save you time on those busy mornings when you need a protein packed breakfast on the go!  

Lunch

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Four Season Beef and Brussel Sprout Chopped Salad– Nothing says fall like fresh apples and pumpkins! Make the autumn version of this recipe by topping it with some pumpkin seeds and your favorite fall apples. Bonus tip: Use some leftover beef sirloin steak you prepared for the Beef Sirloin Pasta Portobello recipe and you have a quick, easy and delicious lunch in well under 30 minutes.

Dinner

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Beef Sirloin Pasta PortobelloDelicious doesn’t have to be time consuming! You can enjoy lots of fall goodness in 30 minutes or less with this recipe, which incorporates mushrooms a fall cooking staple.  And, really, what’s better than a quick and convenient dinner after a busy day? 

Go ahead fall in love with beef all over again with these recipes!  For more great beef information such as recipesvideosfacts about beef and more, visit our website at www.mnbeef.org.

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Looking for Back to School Lunch Ideas? https://mnbeef.org/beef-blog/back-to-school-lunch-ideas/ https://mnbeef.org/beef-blog/back-to-school-lunch-ideas/#respond Fri, 02 Sep 2016 18:00:24 +0000 http://mnbeef.org/?p=7155 Build a Better Lunch with Beef As we get our families ready for the hustle and bustle of a new school year, we’re always faced with one challenge: making sure everyone gets a lunch that is nutritious AND delicious! Because let’s face it…sending them off to school with a nutritious lunch doesn’t do your children […]

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Build a Better Lunch with Beef
tea sandwiches
Roast Beef Tea Sandwiches

As we get our families ready for the hustle and bustle of a new school year, we’re always faced with one challenge: making sure everyone gets a lunch that is nutritious AND delicious! Because let’s face it…sending them off to school with a nutritious lunch doesn’t do your children any good if they won’t eat it! With a little planning you can send your entire family off to tackle the day with a healthy, satisfying mid-day beef meal you can feel good about. 

Let’s start with something the kids will love (pssst…these kid-friendly recipes are adult favorites, too!). Our Mu Shu Steak and Apple Wraps and Savory Beef and Cheese Roll Ups are perfectly portable, making them great brown bag options. And our Roast Beef Tea Sandwiches and vegetable-packed Mediterranean Beef and Veggie Wraps can be customized to each family members’ liking. Believe me, these sandwiches are so tasty, it’s a guarantee your kids won’t be swapping lunches! 

Don’t forget to treat yourself or your partner to a nutritious lunch too! Our Salad Shakers or Layered Beef Salad On-the-Go can be made ahead of time and stored in the fridge for an easy grab-and-go meal. Wondering what to do with leftover cooked Ground Beef? Try this Mediterranean Beef and Salad Pita for a crisp, refreshing mid-day meal. 

For more great beef information such as recipesvideosfacts about beef and more, visit our website at www.mnbeef.org.

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Six Good Reasons to Visit the Minnesota Beef Council Booth at the Fair https://mnbeef.org/beef-blog/free-beef-resources/ https://mnbeef.org/beef-blog/free-beef-resources/#respond Fri, 26 Aug 2016 18:00:36 +0000 http://mnbeef.org/?p=7127 Pick Up Your Free Beef Resources at the Minnesota Beef Council Booth As any parent knows, when your family is happy, you’re happy. And when it comes to mealtime, you want something your family will love that’s good for them, too. Come visit the Minnesota Beef Council Booth in the Dairy Building during all 12 days […]

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Pick Up Your Free Beef Resources at the Minnesota Beef Council Booth

New Twists brochureAs any parent knows, when your family is happy, you’re happy. And when it comes to mealtime, you want something your family will love that’s good for them, too. Come visit the Minnesota Beef Council Booth in the Dairy Building during all 12 days of the Minnesota State Fair and stock up on these great beef resources so you can feel confident you’re giving your family the nutrients and nourishment to thrive!

  1. Grilling Brochure – Families are always in motion! Pick up this brochure to gain insight on how you can add a twist to your backyard BBQ or tailgate party. This tri-folded brochure features recipes, along with numerous burger inspirations and grilling tips.
  2. Minnesota Beef Brochure – Pick up your copy of our new Minnesota Beef Brochure, which provides an overview of Minnesota Beef facts and great family-friendly recipes for the upcoming school year and all year round!
  3. Grill Giveaway! – Don’t miss your chance to enter to win a brand new charcoal grill from the Minnesota Beef Council perfect for the upcoming tailgating season!
  4. Families in Motion brochureBeef Cut Charts – Wondering what the different cuts of beef are and how to cook them? Stop by our booth for a Beef Cut Chart!
  5. Today’s Beef Choices – There are a variety of beef choices such as grain-finished, grass-finished, natural and certified organic, as well as several different grades and aging options.
  6. Social Media Engagement – Don’t forget to stop by our booth and ask us about our Top 10 State Fair Stops Featuring Beef and how you can get involved in the fun! Tip: The Minnesota Beef Council Booth is on the Top 10 list. Don’t forget to snap your picture and use the hashtag #mnbeeflove while you are there!

For more great beef information such as recipes, videos, facts about beef and more, visit our website at www.mnbeef.org.

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The Great Minnesota Beef-Together https://mnbeef.org/beef-blog/top-10-state-fair-beef-stops/ https://mnbeef.org/beef-blog/top-10-state-fair-beef-stops/#respond Fri, 19 Aug 2016 18:00:55 +0000 http://mnbeef.org/?p=7116 Corndogs, Ferris wheels, cows and people – lots of people. They may call it “The Great Minnesota Get-Together” or maybe even “The Great Minnesota Sweat-Together.” But this year, and every year, we’re calling it “The Great Minnesota Beef-Together” and highlighting our Top 10 State Fair Stops that you won’t want to miss! 1. Minnesota Beef […]

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Corndogs, Ferris wheels, cows and people – lots of people. They may call it “The Great Minnesota Get-Together” or maybe even “The Great Minnesota Sweat-Together.” But this year, and every year, we’re calling it “The Great Minnesota Beef-Together” and highlighting our Top 10 State Fair Stops that you won’t want to miss!

State Fair Top 10 flyer1. Minnesota Beef Council Booth: Located in the Dairy Building, our booth will feature fun facts and exciting resources including beef cut charts, beef farm facts and family-friendly recipes.

2. Cattle Barn: Located on the southwest end of the fairgrounds, the cattle barn is a majestic building that houses hundreds of show steers and heifers. You will be able to ask exhibitors questions and watch them prep for the show ring behind-the-scenes.

3. Moo Booth: Conveniently located within the Cattle Barn, the Moo Booth walks fairgoers through cattle production. Kids can take fun quizzes, see cows getting milked, play games and grab giveaways to take home!

4. CHS Miracle of Birth Center: Watch cows, sheep and pigs give birth to strong and healthy calves, lambs and piglets. New this year is the Hen House, which features modern housing designed for our egg-laying, feathered friends. Be sure to explore our backyard chicken coop and see chickens lay eggs!

5. Cattle Shows: Attached to the cattle barn, you will see the Warner Coliseum. Inside the coliseum, you will have the chance to see beautiful cattle exhibited by 4-H and Open Class exhibitors. 4-H Beef Shows take place Thursday, August 25th and Friday, August 26th. The Open Class Beef Show will take place on Saturday, September 3rd in the coliseum, and the FFA Beef Show will be held in the AgStar Arena on Sunday, September 4th.

6. 4-H Beef Cook-Off- NEW! On Sunday, August 28th, 4-H beef exhibitors will go head-tohead in cooking beef from start to finish. You won’t want to miss the intensity of this new contest outside of the coliseum!

7. Little Farm Hands: Are your kids (or you!) getting anxious at the fair? Or, just maybe, they are needing a little educational supplementation to incorporate with the rest of the fun they are having? Look no further! Little Farm Hands is a 100% interactive exhibit which walks you through planting corn, milking cows and harvesting crops. So simple, yet so fun. Even adults will want to go through the work to get to the “grocery store” and earn a free treat to go!

8. Machinery Hill: Time for a tractor takeover! Here you will find antique tractors and modern tractor, mower and harvesting systems with state-of-the-art innovative technology. Be sure to stop in the store to buy pint-sized model tractors, toys and novelty items.

9. Minnesota Craft Brewers: With 23 sites on the grounds to buy beer, you are sure to find a tasty and refreshing brew to pair with your beef. The Minnesota Craft Brewers Guild is located in the Horticulture Building, in the west side of the building. Time to crack a cold one with a friend!

10. Minnesota Wine: Who doesn’t want to be a classy fairgoer? With a wine in one hand and state fair app running in the other, you will be set to conquer the state fair. Located on the west side of Underwood Street between Carnes and Judson Avenue, you will experience Minnesota Wine Country.

Maneuvering through the fairgrounds, especially with a watchful eye on your curious child or wandering spouse, can be difficult. We know. That is why we encourage you to download the official Minnesota State Fair App which will help you to locate food, buildings and events that you won’t want to miss.

Don’t forget to snap a picture with a new beefy bite or bright-eyed and bushy tailed bovine. Be sure to let your friends at home know what they are missing by posting on social media with #mnbeeflove! We cannot wait to see you at the fair! We feel giddy as a child in the midway…or should we say cattle barn?!

 

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Beef – Fuel for the Finish https://mnbeef.org/beef-blog/beef-fuel-finish/ https://mnbeef.org/beef-blog/beef-fuel-finish/#respond Fri, 12 Aug 2016 18:00:35 +0000 http://mnbeef.org/?p=7087 Lean Beef Can Help You Power Up for the Good Life If you’re watching the Olympics, have you ever wondered what type of food fuels the athletes? If anyone knows the importance of fueling of her body through nutrition it is Rasa Troup, Registered Dietitian and former 2008 Olympian. In this Twin Cities Live video, […]

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Lean Beef Can Help You Power Up for the Good Life

If you’re watching the Olympics, have you ever wondered what type of food fuels the athletes? If anyone knows the importance of fueling of her body through nutrition it is Rasa Troup, Registered Dietitian and former 2008 Olympian. In this Twin Cities Live video, Rasa shares nutrition tips, tricks and recipes for incorporating beef and protein into your diet throughout the day to maximize your exercise performance and recovery. Whether you’re a beginning athlete or seasoned pro, lean beef can help you power up for the good life and live vibrantly.

Workout Nutrition Video from Twin Cities Live

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Breakfast Beef Burritos

After an early morning workout, Rasa recommends eating protein within an hour of working out. Additionally, it is important to be sure to balance some carbs with your protein.  As a meal solution, Rasa recommends the Breakfast Burrito with an apple on the side.

 

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Layered Beef Salad

For refueling after a low intensity workout, which is a workout that seems easy and could be continued for long periods of time, Rasa recommends a Layered Beef Salad. The richness of the protein in this meal solution will keep you feeling full longer throughout the day.

 

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Steak and Blue Cheese Wrap

During a high intensity workout, which is any workout that challenges you to the point you can’t maintain the exercise for prolonged periods of time, Rasa recommends refueling with this Steak and Blue Cheese Wrap recipe. The protein in beef helps stimulate muscle growth, which is important to athletes of all levels.

 

Need more great beef nutrition resources and protein packed beef recipes to help fuel you for the finish and live your best life? Visit the Minnesota Beef Council at www.mnbeef.org.

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Celebrate the 2016 Olympics with 12 Days of Grilling https://mnbeef.org/beef-blog/celebrate-the-2016-olympics-with-12-days-of-grilling/ https://mnbeef.org/beef-blog/celebrate-the-2016-olympics-with-12-days-of-grilling/#respond Fri, 05 Aug 2016 18:00:12 +0000 http://mnbeef.org/?p=7079 MN Beef Council Explores Flavors from Around the Globe Tonight is the official start of the 2016 Olympics, and over the next 16 days more than 11,000 athletes representing 207 countries will compete in 28 sports and 306 events. Which led us to wonder…what do you feed 11,000-plus athletes?!?! Beef, of course! Beef is a […]

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MN Beef Council Explores Flavors from Around the Globe

TCL_12DaysGrilling_Globe-Logo

Tonight is the official start of the 2016 Olympics, and over the next 16 days more than 11,000 athletes representing 207 countries will compete in 28 sports and 306 events. Which led us to wonder…what do you feed 11,000-plus athletes?!?!

Beef, of course! Beef is a flavorful and versatile source of protein, which is a major component of any athlete’s diet. In the spirit of the Olympics, we are excited to explore the cooking styles of countries around the world using beef.

We hope you join us over the next two weeks as Twin Cities Live and leading local chefs explore ethnic flavors from around the globe! Our cooking itinerary for next week includes stops in:

Monday, August 8th – Scandinavian countries

Tuesday, August 9th – Bangkok

Wednesday, August 10th – Argentina

Thursday, August 11th – Mexico

Friday, August 12th – Guatemala

You can tune into 12 Days of Grilling on Twin Cities Live, August 4-19, 2016 at 3 p.m. on KSTP Channel 5. For more beef recipes, check out the Minnesota Beef Council website.

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How to Buy Minnesota Grown Beef https://mnbeef.org/beef-blog/how-to-buy-minnesota-grown-beef/ https://mnbeef.org/beef-blog/how-to-buy-minnesota-grown-beef/#respond Fri, 29 Jul 2016 18:00:45 +0000 http://mnbeef.org/?p=7057 Four Ways to Buy Beef Locally As we come to the end of National Grilling Month, you may wonder about the best way to purchase Minnesota grown beef. America is one of the top producers of beef, but many people think that it only comes from states like Texas. Although Minnesota is not the biggest […]

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Four Ways to Buy Beef Locally

As we come to the end of National Grilling Month, you may wonder about the best way to purchase Minnesota grown beef. America is one of the top producers of beef, but many people think that it only comes from states like Texas. Although Minnesota is not the biggest producer of beef, there are many options for buying Minnesota grown beef. Here are four ways you can buy Minnesota grown beef:

 

Minnesota Grown

1. Minnesota Grown

If you are looking to purchase beef directly from a Minnesota beef farmer or rancher, check out the Minnesota Grown website. The Minnesota Grown program provides the annual Minnesota Grown Directory, which connects consumers directly to members who sell an array of Minnesota raised or grown products. To view the directory, head to the Minnesota Grown website at http://minnesotagrown.com/.

 

 

2. Farmers Markeambassadorsts

Farmers Markets are another great avenue for purchasing Minnesota-grown beef. The Minnesota Beef Council recently partnered with the Minneapolis Farmers Market to bring together some of the Twin Cities’ brightest culinary students for Market Talk. During Market Talk, culinary students went head to head in a Chopped TV show inspired competition. The competition challenged culinary students to turn a basket of mystery ingredients, including beef from Bar 5 Meats who sells beef at the Minneapolis Farmers Market, into an extraordinary dish to enjoy.

meat processors

 

3. Minnesota Association of Meat Processors

Minnesota serves as home to many local meat markets who are a valuable resource when it comes to helping you find the best beef to purchase. Check out the Minnesota Association of Meat Processors website for a list of local meat markets near you. 

 

4. Grocery Store

Did you know much of the beef raised in Minnesota is sent to a processing plant where cattle are Conquer the Meat Case Sliderconverted into the beef that we eat? After being processed, beef is then sent from the processing plant to grocery stores where it becomes available to you to purchase and eat at home.

For information on beef, farmers, and other related beef information, check out our website at http://www.mnbeef.org/. We hope you enjoy grilling beef all summer long!

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The Classic T-Bone, Grilled to Perfection https://mnbeef.org/beef-blog/the-classic-t-bone-grilled-to-perfection/ https://mnbeef.org/beef-blog/the-classic-t-bone-grilled-to-perfection/#respond Fri, 22 Jul 2016 18:00:34 +0000 http://mnbeef.org/?p=7047 How to Grill Like a Pro at Home The T-bone steak is one of the most popular cuts for the grill. But it can be intimidating to those who aren’t sure how to cook it right. On June 17, Rob Barrett from “Cooking for Dads” visited the set of Twin Cities Live to cook a delicious […]

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How to Grill Like a Pro at Home

Rob-TCL Hosts

The T-bone steak is one of the most popular cuts for the grill. But it can be intimidating to those who aren’t sure how to cook it right. On June 17, Rob Barrett from “Cooking for Dads” visited the set of Twin Cities Live to cook a delicious meal that any father would love…not to mention mothers and kids as well! Using the MN Beef Reference Grilling Time Chart, you too can grill like a pro using the recipe listed below:

T-Bone Steak with Pepper Cream Sauce

T-Bone Cut

Ingredients:

1 T-bone steak
Olive oil
Salt and pepper
1” butter
1” jalapeno chopped (optional)
1 handful chopped onion
1/4 cup cream
2 spoonsful A1 Steak Sauce (or your favorite steak sauce)
1/2 spoonful fresh ground pepper
1/2 spoonful sugar

Directions:

(You can also grill the steak and then make the sauce either inside in a pan or outside on the grill in a pan.)

Lightly coat T-bone steak with olive oil and season with salt and pepper on both sides.
Let your pan heat up over high heat.
Cook steak for 30 seconds, then flip over and cook for another 30 seconds.
Lower the temperature and flip steak over; cook for 2 minutes and then flip over again.
Add 1 inch of butter, one handful chopped onions and 1 inch jalapeno pepper chopped.
Cook for 1 minute, stirring.
Add 1/4 cup cream, 1/2 spoonful sugar, 2 spoonsful A1 Steak sauce and 1/2 spoonful fresh ground pepper.
Stir to combine.
Finish cooking until desired doneness is achieved for about 1 minute.
Place steak on plate, pour remaining sauce over steak, serve and enjoy.

Optional Greek Cream Sauce for Steak

Ingredients:

1” butter
1 handful chopped onion
2 cloves garlic chopped
1 large spoonful fresh thyme chopped
1 large spoonful fresh oregano chopped
salt and pepper
Juice of half a lemon
A pinch of sugar
1/4 heavy cream

Directions:

In a frying pan over medium heat, melt butter and add onions and garlic. Cook for 2 minutes stirring occasionally. Add thyme, oregano and season with salt and pepper. Continue cooking for 30 seconds. Lower heat and add lemon juice. Stir until combined. Add cream and sugar and cook for 1 minute stirring. 

Pour over steak and enjoy.

The MN Beef Council has provided a guide to doneness and other reference items so you can make meals that are delicious, healthy, and filling. After enjoying the T-bone, check out other recipes at http://mnbeef.org/recipe-list/. And for other times when beef stole the spotlight, go to http://mnbeef.org/in-the-kitchen/as-seen-on-tv/.

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Join Us at the Minneapolis Farmers Market! https://mnbeef.org/beef-blog/join-us-at-the-minneapolis-farmers-market/ https://mnbeef.org/beef-blog/join-us-at-the-minneapolis-farmers-market/#respond Fri, 15 Jul 2016 18:00:12 +0000 http://mnbeef.org/?p=7041 On July 23, the Minnesota Beef Council is going to be at the Minneapolis Farmers Market. Come on down to meet us and learn more about beef! After all, there is more to a farmer’s market than just seasonal produce. You may even find a new kind of cheese or homemade salsa. Wondering how to […]

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mpls farmers market

On July 23, the Minnesota Beef Council is going to be at the Minneapolis Farmers Market. Come on down to meet us and learn more about beef! After all, there is more to a farmer’s market than just seasonal produce. You may even find a new kind of cheese or homemade salsa.

Wondering how to use up your of fruits and veg (hint: it’s not just in salads, although, we have some of those!), and how to pair those summer produce with another summertime favorite – beef? Additionally, the farmers and other shoppers are open to discussing recipes and techniques that would enhance your meals and gardening ability. And don’t forget to bring your kids! The market is a great learning opportunity by showing children where their food comes from.

Here are some reasons to shop at a farmers market, as found at the Anne Arundel Medical Center website:

  1. Access a wide variety of produce. Farmers markets offer an array of produce you don’t see in the supermarket: red carrots, a rainbow of heirloom tomatoes, purple cauliflower, gooseberries, watermelon radishes, donut peaches, quail eggs and much more. Pick something new to try!
  2. Learn cooking tips and meal ideas. Farmers are often passionate cooks with plenty of free advice about how to prepare the foods they sell. Just ask!
  3. Enjoy a fun family outing. These markets are kid-friendly and a great opportunity to talk about where food comes from. Encourage healthier snacks by letting your kids pick something to try.
  4. Support the local economy. Shopping at farmers markets also supports your local farmers and keeps the money you spend on food closer to your neighborhood.

For recipe ideas, go to http://mnbeef.org/recipe-list/. And for information on how to get to the Minneapolis Farmers Market’s temporary location and to answer other questions you might have, check out the Frequently Asked Questions page on the Minneapolis Farmers Market website.

Join the Minnesota Beef Council at the Minneapolis Farmers Market on Saturday, July 23 at 10 a.m. for Market Talk! See you there!

 

 

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Tell Me More About Shake Shack! https://mnbeef.org/beef-blog/tell-me-more-about-shake-shack/ https://mnbeef.org/beef-blog/tell-me-more-about-shake-shack/#respond Fri, 08 Jul 2016 17:12:56 +0000 http://mnbeef.org/?p=7029 Shake Shack Now Open at Mall of America After much anticipation, Shake Shack opened in the Mall of America on June 9. Not only does the tasty burger chain offer great food and a variety of beverages and desserts, but all of their meat is locally raised! The Revier Cattle Company in Olivia, MN provides […]

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Shake Shack Now Open at Mall of America

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After much anticipation, Shake Shack opened in the Mall of America on June 9. Not only does the tasty burger chain offer great food and a variety of beverages and desserts, but all of their meat is locally raised! The Revier Cattle Company in Olivia, MN provides beef to the restaurant. Additionally, local craft beers are also available, supporting a variety of Minnesota brewers. John Ewoldt of Star Tribune offers more information on the newest food offering at MOA:

Shake Shack, modeled after a roadside burger stand, serves hamburgers, hot dogs, chicken, vegetarian portobello burgers, frozen custard called concrete, crinkle cut fries and craft beer and wine. Its signature ShackBurgers, served on pillow soft potato rolls wrapped in wax paper, pump up fast food expectations. It targets adult customers who demand more taste and locally-sourced, high-quality ingredients

The MOA location features two exclusive flavors of concrete, the Malt of America and Butter Coffee Blend. Craft beers will include Summit, Lift Bridge, Badger Hill, and Brau Brothers.

Shake Shack, whose mission is Stand for Something Good, will donate 5% of sales from its MOA location to Open Arms of Minnesota, which provides meals for people with life threatening diseases. In a nod to keeping it local, beef for the restaurant will be sourced from Revier Cattle Co in Olivia, Minn. Even the walls of the Shack are clad in barn wood reclaimed from Minnesota junkers, er, farms.

Shake Shack opened in New York City 11 years ago, growing to more than nearly 90 U.S. and international locations. Its expansion has been attributed not to traditional marketing but rather a massive social media presence on Facebook, Vine and Instagram, according to a Goldman Sachs report.

The Shack is open daily at 11 a.m. in the new Culinary on North food court on the 3rd floor between Nordstrom and Sears.

When you get the opportunity, check out Shake Shack at the Mall of America! Looking for more great burger recipes? Check out our new recipe feature on our website!

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Grilling on July 4th? Here’s How to Pick the Perfect Cut of Beef! https://mnbeef.org/beef-blog/grilling-on-july-4th-heres-how-to-pick-the-perfect-cut-of-beef/ https://mnbeef.org/beef-blog/grilling-on-july-4th-heres-how-to-pick-the-perfect-cut-of-beef/#respond Fri, 01 Jul 2016 15:30:21 +0000 http://mnbeef.org/?p=7002 The beef counter at your local shop can be a bit overwhelming. But not if you know exactly what you should pick up! Phil Carlson from Von Hanson’s Meat Market recently appeared on Twin Cities Live to offers his tips and tricks to picking the perfect cut. Ribeyes and strip steaks are popular choices for […]

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The beef counter at your local shop can be a bit overwhelming. But not if you know exactly what you should pick up! Phil Carlson from Von Hanson’s Meat Market recently appeared on Twin Cities Live to offers his tips and tricks to picking the perfect cut.

Pick the Perfect Cut video shot
Click to play video.

Ribeyes and strip steaks are popular choices for holidays like the 4th of July. Phil also recommends a bottom sirloin. Once you’ve selected your cut, make sure the packaging is intact, cold and tightly wrapped. Not sure what the best cut is for you? Use the Interactive Butcher Counter Tool to help you pick your cut.

grilled steakOnce you’ve selected your cut, you need to prepare it. Phil likes an all purpose spice, a garlic cracked pepper or just basic salt and pepper to season your beef. For the proper cooking time for your cut, check out this handy Reference Grilling Time Chart.

This Fourth of July, wow your friends and family with your grilling skills! For a seasonal flair, try the Ribeye Steaks with fresh Tomato Tapenade, or any of these other grilling favorites at Beef – It’s What’s For Dinner.

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Stick a Fork In It – It’s Done! https://mnbeef.org/beef-blog/stick-a-fork-in-it-its-done/ https://mnbeef.org/beef-blog/stick-a-fork-in-it-its-done/#respond Fri, 24 Jun 2016 15:08:32 +0000 http://mnbeef.bizzyprojects.com/?p=6989 Grilling is one of the best ways to celebrate beautiful summer weather, family get-togethers and outdoor grilling. Grilling steak to the right temperature can seem daunting at first, but with a little practice and a few of our tips, you will be a grilling like a pro in no time! The Beef Checkoff has provided […]

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Grilling is one of the best ways to celebrate beautiful summer weather, family get-togethers and outdoor grilling. Grilling steak to the right temperature can seem daunting at first, but with a little practice and a few of our tips, you will be a grilling like a pro in no time! The Beef Checkoff has provided a temperature chart to ensure safe and easy grilling:

donenesschart

The USDA recommends a meat thermometer for the most reliable source of safety and doneness. Check out this video for tips and tricks. Remember always cook hamburgers to at least 160 degrees. The color of the meat should not be used to determine doneness; your thermometer is your friend.

For more information on how to check the doneness of beef, go to http://www.beefitswhatsfordinner.com/determiningdoneness.aspx.

Looking for some new grilling ideas? Check out these Grilling Favorites at http://www.beefitswhatsfordinner.com/recipecollection.aspx?id=10002.

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From Daughter to Dad https://mnbeef.org/beef-blog/from-daughter-to-dad/ https://mnbeef.org/beef-blog/from-daughter-to-dad/#respond Fri, 17 Jun 2016 14:39:22 +0000 http://mnbeef.bizzyprojects.com/?p=6980 A flipped over five-gallon pail, heavily embellished with dirt, rested inside the cab at the top of the combine stairs. Reaching out his supportive arm for me while hovering above the stairs was my grandpa, “Gramps.” I sat down on my bucket beside him in his worn leather seat and away we headed towards the […]

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A flipped over five-gallon pail, heavily embellished with dirt, rested inside the cab at the top of the combine stairs. Reaching out his supportive arm for me while hovering above the stairs was my grandpa, “Gramps.” I sat down on my bucket beside him in his worn leather seat and away we headed towards the field.

becky-dad-grampa

Reaching out his hand was a common act of Gramps. In the most selfless ways, Gramps was loyal and dependable in all areas of his life – in practicing his faith, caring for his family and tending to his farm. I cherish the evenings we spent together feeding cows, the days we spent together baling hay and the hours we spent together praying at church. My grandpa built a foundation of core values for me at an early age, all of which I still hold close to my heart today.

Throughout my life, my own father has played a dominant role in strengthening those fundamental values while engraining new ones.

Getting up before sunrise to feed, wash and work with my show cattle, lambs and hogs was made easier with serene sunrises and smiles from my happy-go-lucky dad that were somehow always clear through my half-closed, sleepy eyes.

showing-cows1

After morning chores, we would head our separate ways for work before coming home to do it all over again.

Naturally, my sister and I crank up the radio during chores. It doesn’t end there. When you have a stack of hay bales for a stage and a pitchfork doubles as a moveable mic, our stellar dance moves naturally follow. My dad enjoys listening to music, but doesn’t always like to admit it. That is, until his favorite song comes on! Most days, Dad just shakes his head and smiles, but other times, he puts a little pep to his step too just long enough for us to notice. This is when he becomes the “cool” dad.

I’ll tell you what I love about my dad, what I <em>really</em> love.

becky-dad

He encourages us. He is supportive, helpful and hard-working. Dad’s encouragement has helped my siblings and I both in and out of the barn. His encouragement has helped us pick ourselves up time and again after being drug through gravel by an ornery calf. His encouragement has shown through by the fact that he never missed an elementary school concert, high school sports game or college awards banquet.

He supports us. My dad is a caretaker for my mom, family, livestock and home. He is the hardest working man I know, never taking a day, or even a few hours, to rest. He sets an example for us that the capability of working hard is a blessing, not a punishment.

He teaches us. He has taught me patience while waiting for ewes to lamb and cows to calve. He has taught me faith in accepting that we are not always in control. That no matter what you do to save a life on the farm, sometimes, it is not enough. He teaches me acceptance, and that it is always more beneficial to move forward rather than dwell on the past.

The greatest lessons that I have learned from my dad, are the ones that have been unintentionally taught.

My father is someone who leads by example. Dad has taught me that life is not fair and that life is not easy, but that life goes on. He has now taken on the “Grandpa” title, and is filling the role just as Gramps once did.

becky-dad2

While I know I cannot possibly thank Dad enough for all that he has done for me, I appreciate it all now more than ever before as the lessons that I have learned from him speak for themselves.

My dad may or may not lack in the cooking department. But, he has taught me how to fire up the grill! His Father’s Day dinner of choice? A big, juicy steak. This weekend, go ahead and grill a steak you love, with someone you love.

Thank you to my dad, and to all fathers out there, for everything you do. Your hard work, dedication and compassion does not go unnoticed.

About the Writer

Becky Church is serving as the Minnesota Beef Summer Intern. She is a Hastings, Minnesota native attending the University of Minnesota. She will graduate this December with an agriculture marketing and communications degree and animal science minor. Becky has enjoyed showing cattle, lambs and hogs throughout her 4-H and FFA years and now loves promoting the industry through her photography and design business.

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And the Winner Is… https://mnbeef.org/beef-blog/and-the-winner-is/ https://mnbeef.org/beef-blog/and-the-winner-is/#respond Fri, 10 Jun 2016 08:30:00 +0000 http://mnbeef.bizzyprojects.com/news/and-the-winner-is/ Who Reigned Supreme at This Year’s Twin Cities Burger Battle? One sure sign of summer in Minnesota is the annual Twin Cities Burger Battle. This year’s battle brought together 25 of the best local burger joints and restaurants to serve up burgers for 2,500 attendees. Congratulations to this year’s Burger Battle Champion Red Cow with […]

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Who Reigned Supreme at This Year’s Twin Cities Burger Battle?

One sure sign of summer in Minnesota is the annual Twin Cities Burger Battle. This year’s battle brought together 25 of the best local burger joints and restaurants to serve up burgers for 2,500 attendees. Congratulations to this year’s Burger Battle Champion Red Cow with the Double Barrel Burger, featuring two in-house ground beef patties, house-made  American Cheese and a special sauce on a Wuollet hamburger bun.

Burger Battle Champ Red Cow

Twin Cities Burger Battle Champion Red Chow

Throughout the evening, guests also had the opportunity to cast their vote for the People’s Choice winner. Congratulations to this year’s People’s Choice winner, Peppers and Fries, with the Bangkok Burger, an all-American beef patty with cool cream cheese, house-made sweet Asian garlic sauce, creamy Sriracha coleslaw,  fresh jalapeno slices and cilantro on a buttered, toasted bun.

Burger Battle Peoples Choice Peppers and Fries

People’s Choice Winner Peppers and Fries

Another Minnesota burger favorite is the Jucy Lucy, which is basically a cheeseburger with the cheese inside the meat. The Juicy Lucy burger was invented in a south Minneapolis bar sometime in the 1950s, and depending on who you talk to, was either the 5-8 Club, who serves the Juicy Lucy, or Matt’s Bar, who makes the Jucy Lucy, and let customers know that “if it’s spelled correctly, you’re at the wrong place”.

jucy_lucy_burger

Image courtesy of Chowtastic.com

We may never know who did it first, but these tips from Chowhounds.com can help you make a delicious Juicy Lucy at home!

What to buy: Fat equals flavor and moisture, so buy high-quality chuck with a fat content of 15 to 20 percent. While American cheese is standard in a Juicy Lucy, other cheeses that melt well, such as mild cheddar or pepper jack, can be substituted. Soft hamburger buns (skip brioche or crusty buns) work best with the simple flavors of these burgers.

jucy lucy

Images courtesy of Chowhound.com

Toast those buns: If you’re grilling outside, toast the buns right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your buns in the oven, because the moisture left in the pan from cooking the burgers will make the buns soggy.

Don’t forget: Make sure the burger patties rest after cooking so that the juices redistribute in the meat and the cheese isn’t dangerously hot when you bite into the center.

For more great summer beef recipes, check out our grilling favorites and more at Beef – It’s What’s for Dinner.

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2016 Retail Beef Backer https://mnbeef.org/beef-backer/2016-retail-beef-backer/ https://mnbeef.org/beef-backer/2016-retail-beef-backer/#respond Fri, 03 Jun 2016 18:40:37 +0000 http://mnbeef.bizzyprojects.com/?p=6067 The Minnesota Beef Council is proud to announce Grand Champion Meats of Foley and Crosslake, MN has been awarded the 2016 Minnesota Retail Beef Backer Award. This prestigious award by the Minnesota Beef Checkoff program honors retailers who have gone the extra mile to market and merchandise beef in Minnesota through execution of outstanding beef […]

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Grand Champions Meats-Retail Beef BackerThe Minnesota Beef Council is proud to announce Grand Champion Meats of Foley and Crosslake, MN has been awarded the 2016 Minnesota Retail Beef Backer Award. This prestigious award by the Minnesota Beef Checkoff program honors retailers who have gone the extra mile to market and merchandise beef in Minnesota through execution of outstanding beef promotions.

Read full story….

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2016 Foodservice Beef Backer https://mnbeef.org/beef-backer/2016-foodservice-beef-backer/ https://mnbeef.org/beef-backer/2016-foodservice-beef-backer/#respond Fri, 03 Jun 2016 17:41:59 +0000 http://mnbeef.bizzyprojects.com/?p=6052 The Minnesota Beef Council has recently announced The St. Paul Grill of St. Paul, MN as the 2016 Minnesota Beef Backer Award winner. Restaurants play a pivotal role in bringing beef to the American public and beef producers truly value this strong partnership. The prestigious Foodservice Beef Backer award recognizes those in foodservice who display […]

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The St. Paul Grill-Foodservice Beef BackerThe Minnesota Beef Council has recently announced The St. Paul Grill of St. Paul, MN as the 2016
Minnesota Beef Backer Award winner. Restaurants play a pivotal role in bringing beef to the
American public and beef producers truly value this strong partnership. The prestigious
Foodservice Beef Backer award recognizes those in foodservice who display outstanding
creativity of beef on their menu, use of new cuts of beef, quality of beef products and menu share
of beef, as well as, marketing communications and wait staff training programs.

Read full story….

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Beef and Cheese? Yes, Please! https://mnbeef.org/beef-blog/beef-and-cheese-yes-please/ https://mnbeef.org/beef-blog/beef-and-cheese-yes-please/#respond Fri, 03 Jun 2016 14:24:00 +0000 http://mnbeef.bizzyprojects.com/news/beef-and-cheese-yes-please/ June marks the start of grilling season in Minnesota, and it is also National Dairy Month – a perfect time to “beef up” your favorite summer meals with some delicious dairy products! The Meat House presents some of the benefits (and tasty treats) when you combine beef with your favorite dairy products. According to Midwest […]

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beef-tenderloin-steaks-with-blue-cheese-topping_vertical-28129-1

June marks the start of grilling season in Minnesota, and it is also National Dairy Month – a perfect time to “beef up” your favorite summer meals with some delicious dairy products! The Meat House presents some of the benefits (and tasty treats) when you combine beef with your favorite dairy products.

According to Midwest Dairy Association, those who enjoy three servings per day of low-fat dairy as part of a balanced diet are more likely to maintain a healthy weight. You can still enjoy your Beef Florentine and look great doing it- veggies, dairy and protein all in one!

Dairy like beef, is also rich in many essential nutrients including calcium and vitamin D for your bones, protein for your muscles, potassium for your blood, phosphorus, vitamin B12, riboflavin, niacin and many more!

In fact, studies show that those who consume adequate amounts of nutrient-rich dairy are less likely to develop conditions like osteoporosis, hypertension, obesity, colon cancer, and metabolic syndrome. This also decreases their risk for more severe diseases like heart disease and type 2 diabetes.

Dairy is important to a balanced diet and is simple to add to your favorite beef meals! Serve some Greek yogurt sauce with beef kabobs, smother your burger with your favorite cheese, pair it with a cold, creamy milkshake, or top some salad greens with grilled steak and buffalo mozzarella! Who knew being healthy could be so delicious?

Need some inspiration? Check out Beef – It’s What’s for Dinner for recipes that combine delicious dairy and beef products. So “milk” the summer for all it’s worth and enjoy National Dairy Month!

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2015 Retail Beef Backer https://mnbeef.org/beef-backer/2015-retail-beef-backer/ https://mnbeef.org/beef-backer/2015-retail-beef-backer/#respond Thu, 02 Jun 2016 20:09:08 +0000 http://mnbeef.bizzyprojects.com/?p=6091 The Minnesota Beef Council is proud to announce Big Steer Meats of St. Paul, MN has been awarded the 2015 Minnesota Retail Beef Backer Award. This prestigious award funded by the Minnesota Beef Checkoff program honors retailers who have gone the extra mile to market and merchandise beef in Minnesota through execution of outstanding beef […]

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TO:The Minnesota Beef Council is proud to announce Big Steer Meats of St. Paul, MN has been awarded the 2015 Minnesota Retail Beef Backer Award. This prestigious award funded by the Minnesota Beef Checkoff program honors retailers who have gone the extra mile to market and merchandise beef in Minnesota through execution of outstanding beef promotions.

Read full story….

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2015 Foodservice Beef Backer https://mnbeef.org/beef-backer/2015-foodservice-beef-backer/ https://mnbeef.org/beef-backer/2015-foodservice-beef-backer/#respond Thu, 02 Jun 2016 20:02:53 +0000 http://mnbeef.bizzyprojects.com/?p=6086 The Minnesota Beef Council is proud to announce Seven Steakhouse of Minneapolis, MN has been awarded with the 2015 Minnesota Beef Backer Award. The prestigious Foodservice Beef Backer Award recognizes a restaurant that displays outstanding creativity with beef on its menu, use of new cuts of beef, quality of beef products and menu share of […]

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TO:The Minnesota Beef Council is proud to announce Seven Steakhouse of Minneapolis, MN has been awarded with the 2015 Minnesota Beef Backer Award. The prestigious Foodservice Beef Backer Award recognizes a restaurant that displays outstanding creativity with beef on its menu, use of new cuts of beef, quality of beef products and menu share of beef, as well as marketing communications and wait staff training programs.

Read full story….

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Previous Winners https://mnbeef.org/beef-backer/previous-winners/ https://mnbeef.org/beef-backer/previous-winners/#respond Wed, 01 Jun 2016 20:32:10 +0000 http://mnbeef.bizzyprojects.com/?p=6098 Food Service Beef Backer Award Winners Retail – Previous Winners

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Food Service Beef Backer Award Winners

Retail – Previous Winners

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Twin Cities Live 2nd Annual Unofficial Battle of the Burger https://mnbeef.org/beef-blog/twin-cities-live-2nd-annual-unofficial-battle-of-the-burger/ https://mnbeef.org/beef-blog/twin-cities-live-2nd-annual-unofficial-battle-of-the-burger/#respond Fri, 27 May 2016 14:18:00 +0000 http://mnbeef.bizzyprojects.com/news/twin-cities-live-2nd-annual-unofficial-battle-of-the-burger/ In honor of the Official Twin Cities Burger Battle, Twin Cities Live and the MN Beef Council bring you the 2nd Annual Unofficial Burger Battle! Watch as we bring together 2 competing chefs who go head-to-head to create the best burger of the year. Who will the audience choose? Watch the video here. The Capital City Burger from […]

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In honor of the Official Twin Cities Burger Battle, Twin Cities Live and the MN Beef Council bring you the 2nd Annual Unofficial Burger Battle! Watch as we bring together 2 competing chefs who go head-to-head to create the best burger of the year. Who will the audience choose?

Watch the video here.

st-paul-grill-burgerThe Capital City Burger from The St. Paul Grill is the 2015 Twin Cities Burger Battle People’s Choice Award Winner. Chef George Snyder recreates this crowd-pleasing burger, featuring thick-cut bacon, smoked Gouda, IPA-marinated fried shallots, Blonde Ale mustard aïoli and Maker’s Mark steak sauce on a pretzel bun. Delish! 

 

chefs-loaded-burgerThe Chef’s Loaded Burger from the Strip Club Fish & Meat is a newcomer to the 2016 Twin Cities Burger Battle. Described by Chef J.D. Fratzke as the “Chef’s loaded – this is what he wants on his burger!”, this beefy delight combines Pasture’s Pride White Cheddar Cheese, shredded red beef lettuce, deep-fried bell peppers and onions, Bushel Boy tomatoes and the Strip Club’s signature Fantasy Island dressing on a toasted, house-made milk bun. Yummy!

Which burger is your favorite? GET THE RECIPES!

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Feel Good About Loving Beef https://mnbeef.org/beef-blog/feel-good-about-loving-beef/ https://mnbeef.org/beef-blog/feel-good-about-loving-beef/#respond Fri, 20 May 2016 08:30:00 +0000 http://mnbeef.bizzyprojects.com/news/feel-good-about-loving-beef/ Celebrate National Beef Month As we celebrate National Beef Month, the MN Beef Council encourages you to feel good about loving beef! The protein in beef is a powerful nutrient that strengthens and sustains our bodies, and evidence shows protein can help in maintaining a healthy weight, building muscle and fueling physical activity – all […]

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Celebrate National Beef Month

As we celebrate National Beef Month, the MN Beef Council encourages you to feel good about loving beef! The protein in beef is a powerful nutrient that strengthens and sustains our bodies, and evidence shows protein can help in maintaining a healthy weight, building muscle and fueling physical activity – all of which play an important role in a healthful lifestyle and disease prevention. In fact, there are TEN essential nutrients in beef, including zinc, iron, and niacin, that can support and sustain a balanced diet. Check out the infographic below to learn all the ways beef can be part of your healthy lifestyle!

10 Essential Nutrients in Beef

 

For more information on the health benefits of beef, visit the Beef Up Your Diet section of the MN Beef Council’s website. And we hope you celebrate National Beef Month with your favorite cut of beef!

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The St. Paul Grill’s Famous Grilled Asparagus and Beef Tenderloin Salad https://mnbeef.org/beef-blog/the-st-paul-grills-famous-grilled-asparagus-and-beef-tenderloin-salad/ https://mnbeef.org/beef-blog/the-st-paul-grills-famous-grilled-asparagus-and-beef-tenderloin-salad/#respond Fri, 13 May 2016 08:30:00 +0000 http://mnbeef.bizzyprojects.com/news/the-st-paul-grills-famous-grilled-asparagus-and-beef-tenderloin-salad/ Fresh Mozzarella, Basil-Marinated Tomatoes and Lime Herb Vinaigrette Add the Finishing Touches to this Beefy Salad It’s time to fire up the grill and start enjoying the sunshine, and what’s better on the grill than steak?! Twin Cities Live recently invited this year’s Beef Backer Award winner Executive Chef George Snyder from The St. Paul Grill to […]

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Fresh Mozzarella, Basil-Marinated Tomatoes and Lime Herb Vinaigrette Add the Finishing Touches to this Beefy Salad

chef-george-beef-tenderloin-saladIt’s time to fire up the grill and start enjoying the sunshine, and what’s better on the grill than steak?! Twin Cities Live recently invited this year’s Beef Backer Award winner Executive Chef George Snyder from The St. Paul Grill to share one of his most popular menu items, Grilled Asparagus and Tenderloin Salad. It’s the perfect salad to make on a beautiful spring night!

Watch the Twin Cities Live video.

(C) 2016 Hubbard Broadcasting, Inc. Archives

 

 

grilled-asparagus-and-beef-tenderloin-saladGrilled Asparagus and Tenderloin Salad

1 ½ Fresh Basil
1 ½ Fresh Chive
1 ½ Fresh Rosemary
¾ cup Honey
1 cup Champagne Vinegar
¾ tbsp Salt
¼ tbsp. White Ground Pepper
¼ cup Egg Yolks
1 cup Lime Juice
4 cups Soybean Oil
4 oz Beef Tenderloin
2 oz Spring Lettuce Mix
1 oz Mozzarella
2.5 oz Asparagus

Directions:

Lime Herb Vinaigrette

  1. Place basil, chive, rosemary, honey, vinegar, salt, pepper, egg yolks and lime juice in bowl and blend with hand mixer for 1-2 minutes.
  2. With mixer still running, slowly add oil until emulsified.

Beef Tenderloin

  1. Grill beef tenderloin to desired temperature.

Salad

  1. Place mixed greens on plate.
  2. On mixed greens, place cheese around edges and asparagus in middle.
  3. Add tenderloin
  4. Top with vinaigrette

Beef Backer Award logoThe Minnesota Beef Council is proud to present The St. Paul Grill with the prestigious 2016 Foodservice Beef Backer Award. The prestigious Foodservice Beef Backer award recognizes those in foodservice who display outstanding creativity of beef on their menu, use of new cuts of beef, quality of beef products and menu share of beef, as well as marketing communications and wait staff training.

For more great beef recipes and information, visit the Minnesota Beef Council at www.mnbeef.org.

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May the Beef Be With You! https://mnbeef.org/beef-blog/may-the-beef-be-with-you/ https://mnbeef.org/beef-blog/may-the-beef-be-with-you/#respond Fri, 06 May 2016 13:47:00 +0000 http://mnbeef.bizzyprojects.com/news/may-the-beef-be-with-you/ May is National Beef Month Minnesota is ranked in the top ten beef producing states in America, providing the country with cattle, dairy, and meat. To celebrate National Beef Month, below are some of the top reasons to raise livestock in Minnesota as listed by the Minnesota Department of Agriculture: Way of Life “Minnesota Nice” can […]

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May is National Beef Month

Bella and BusterMinnesota is ranked in the top ten beef producing states in America, providing the country with cattle, dairy, and meat. To celebrate National Beef Month, below are some of the top reasons to raise livestock in Minnesota as listed by the Minnesota Department of Agriculture:

  • Way of Life
    “Minnesota Nice” can best describe living in the rural areas across the state of Minnesota. Raising a family and living in the rural areas of Minnesota can offer rich and rewarding experiences and life long memories for you, your children, and grandchildren. Minnesota’s rural towns offer many amenities that can provide many opportunities for you and your family.
  • Processing Plants and Markets
    Minnesota has excellent processing facilities and extremely competitive markets. Dairy farmers here have choices among Foremost Farms, Swiss Valley, Land O’ Lakes, AMPI, Dairy Farmers of America, Bongards, Cass-Clay, First District, Valley Queen, and several smaller milk buyers. These choices exist on some of the finest dairy country in the nation.
    Minnesota also has many local competitive marketing opportunities through the state for all types of livestock including local sales barns, direct marketing to meat processing facilities on small and large scales and niche markets.
  • Cattle Population
    Minnesota ranks in the top 10 in red meat production, milk cows, cattle/calves, and poultry and hog production. In Minnesota, there is ample room for increased cow numbers in some of the most productive land in the state. Areas for expansion exist in most regions with exceptional opportunities in western and northern Minnesota.
  • By-Product Feeds
    Minnesota has a variety of corn, soybeans, wheat, and sugarbeet processing plants located in the state. These plants produce corn distillers, grains, gluten feeds, beet pulp, wheat midds, roasted beans, and a variety of small grain screenings. These by-products are an advantage in formulating an excellent, low-cost feed ration.

For other facts, recipes, and information, check out our website at http://www.mnbeef.org/. And enjoy National Beef Month!

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Celebrate Cinco de Mayo with Quick Beef Fajitas https://mnbeef.org/beef-blog/celebrate-cinco-de-mayo-with-quick-beef-fajitas/ https://mnbeef.org/beef-blog/celebrate-cinco-de-mayo-with-quick-beef-fajitas/#respond Fri, 29 Apr 2016 16:37:00 +0000 http://mnbeef.bizzyprojects.com/news/celebrate-cinco-de-mayo-with-quick-beef-fajitas/ Give a weeknight dinner a flavorful twist with our quick and easy fajitas recipe. Grilled steak strips get big south-of-the-border flavor with lime juice, garlic and fresh pico de gallo. Turn any meal into a fiesta with this simple yet satisfying Mexican-inspired recipe, brought to you by Beef – It’s What’s for Dinner. QUICK BEEF […]

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Give a weeknight dinner a flavorful twist with our quick and easy fajitas recipe. Grilled steak strips get big south-of-the-border flavor with lime juice, garlic and fresh pico de gallo. Turn any meal into a fiesta with this simple yet satisfying Mexican-inspired recipe, brought to you by Beef Its Whats for Dinner.

Quick-Beef-Fajitas-with-Pico-de-Gallo_HORIZONTAL_pwmQUICK BEEF FAJITAS WITH PICO DE GALLO

Total Recipe Time: 25 minutes
Makes 4 servings

INGREDIENTS

1 beef Flank Steak (about 1-1/2 pounds)
8 medium flour tortillas, warmed

Marinade:

2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 cloves garlic, minced

Pico de Gallo:

1/2 cup chopped seeded tomato
1/2 cup diced zucchini|
1/4 chopped fresh cilantro
1/4 cup prepared picante sauce or salsa
1 tablespoon fresh lime juice

INSTRUCTIONS

  1. Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Combine Pico de Gallo ingredients in medium bowl.
  3. Remove steak; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve across the grain into thin slices. Serve in tortillas with Pico de Gallo.

Round out the meal with tortilla chips and salsa. For full nutritional information, click here. For more delicious beef recipes, visit Beef – It’s What’s for Dinner.

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Discover the Benefits of Protein: Join the 30-Day Protein Challenge https://mnbeef.org/news/discover-the-benefits-of-protein-join-the-30-day-protein-challenge/ https://mnbeef.org/news/discover-the-benefits-of-protein-join-the-30-day-protein-challenge/#respond Fri, 22 Apr 2016 08:30:00 +0000 http://meatmnbeef.com/?p=609   Discover the Benefits of Protein: Join the 30-Day Protein Challenge Research has shown that there are health and wellness benefits to consuming protein in balanced amounts at each meal. In fact, people who consume more high-quality protein can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly. Beef gives […]

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  Protein Challenge Discover the Benefits of Protein: Join the 30-Day Protein Challenge Research has shown that there are health and wellness benefits to consuming protein in balanced amounts at each meal. In fact, people who consume more high-quality protein can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly. protein-benefits-infrographicBeef gives your body more of the high-quality protein you need to achieve and maintain a healthy weight and preserve and build muscle. In fact, one 3 ounce serving of lean beef (about the size of a smart phone) gives you 50% of the recommended daily value of protein for only 154 calories! Some of the benefits of protein include:

  • Lower cholesterol
  • Reduced risk of chronic disease
  • Lower blood pressure
  • Make exercise more effective
  • Support in building and replenishing muscles
  • Feel more satisfied after eating, which may help prevent overeating.

The 30 Day Protein Challenge is a simple way to change the way you eat protein throughout the day. By making simple changes over the course of 30 days, you too can make the shift and begin feeling the positive benefits of eating 25-30 grams of protein for breakfast, lunch and dinner! Let’s Get Started! One small change in your diet can make a big difference in the way you feel. Join the 30 Day Protein Challenge and you’ll receive daily emails with goals, tips and inspiration to keep you on track. Sign up today!

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Make the Most of Family Meal Time with Lazy Beef Lasagna https://mnbeef.org/news/lazy-beef-lasagna/ https://mnbeef.org/news/lazy-beef-lasagna/#respond Fri, 15 Apr 2016 16:09:54 +0000 http://meatmnbeef.com/?p=593 Lasagna is always a dinnertime favorite, but it also can be a lot of work to prepare. To cut down on prep time, this version from Beef – It’s What’s for Dinner uses jarred sauce and refrigerated or frozen pasta. The recipe can easily be cut in half, or you can freeze any leftovers in […]

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lazyraviolilasagnaLasagna is always a dinnertime favorite, but it also can be a lot of work to prepare. To cut down on prep time, this version from Beef – It’s What’s for Dinner uses jarred sauce and refrigerated or frozen pasta. The recipe can easily be cut in half, or you can freeze any leftovers in individual serving containers for a grab-and-go lunch!

 

LAZY BEEF LASAGNA Total Recipe Time: 50 to 65 minutes Makes 6 to 8 servings INGREDIENTS 1-1/2 pounds Ground Beef (90% to 96% lean) 1lazybeeflasagna tablespoon minced garlic 1/2 teaspoon salt 1/4 to 1/2 teaspoon ground nutmeg 1/4 teaspoon black pepper 1 jar (26 ounces) prepared pasta or marinara sauce 1-1/2 cups water 1 package (20 to 25 ounces) refrigerated or frozen cheese ravioli 1 cup shredded Italian cheese blend INSTRUCTIONS

  1. Heat oven to 400°F. Heat large nonstick skillet over medium heat until hot. Add Ground Beef and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon; pour off drippings and return beef to skillet.
  2. Stir in salt, nutmeg and pepper; mix well. Stir in pasta sauce and water; bring to a boil. Cook 1 to 2 minutes, stirring occasionally.
  3. Layer ravioli, beef mixture and cheese, 1/2 at a time, in 13 x 9-inch glass baking dish; cover with aluminum foil. Bake in 400°F oven 15 minutes (20 minutes if using frozen ravioli). Uncover; continue baking 15 to 20 minutes or until sauce is bubbly and pasta is tender.
  4. Let stand 5 minutes before serving.

This dish is guaranteed to be a family-favorite that won’t keep you cooped up in the kitchen! For full nutritional information, click here. For more delicious beef recipes, visit Beef – It’s What’s for Dinner.

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Don’t Be Fooled By These Beef Myths https://mnbeef.org/news/dont-be-fooled-by-these-beef-myths/ https://mnbeef.org/news/dont-be-fooled-by-these-beef-myths/#respond Fri, 08 Apr 2016 15:15:05 +0000 http://meatmnbeef.com/?p=570 Beef sometimes gets a bad rap. There are myths and beliefs about the nutritional value and dietary misconceptions about beef that persists year after year. But, as the Authority Nutrition website states, “There is a lot of nonsense in nutrition.” Below are eight myths about beef, and the actual bottom line. Myth #1: Beef rots […]

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fact-v-fictionBeef sometimes gets a bad rap. There are myths and beliefs about the nutritional value and dietary misconceptions about beef that persists year after year. But, as the Authority Nutrition website states, “There is a lot of nonsense in nutrition.” Below are eight myths about beef, and the actual bottom line.

Myth #1: Beef rots in your colon

Fact: The nutrients in meat are broken down and absorbed way before they reach the colon. However, fiber from plants does ferment (“rot”) in the colon, which is actually a good thing as it feeds the friendly bacteria.

Myth #2: Beef is high in harmful saturated fat and cholesterol

Fact: There are more than 29 lean cuts of beef. A lean cut of beef which is about150 calories provides more than 10 essential nutrients needed by the body, nearly half of your daily value for protein, less than 10 grams of fat, 4.5 grams or less of saturated fat and less than 95 mg of cholesterol all within a 3- ounce serving of beef, which is about the size of your I-Phone or a deck of cards. Explore the lean cuts of beef on our Interactive Butcher Counter.

Myth #3: Beef causes heart disease and type 2 diabetes Heart-Healthy

Fact: Research shows that a heart-healthy diet that includes lean beef, even daily, can improve cholesterol levels and help reduce the risk of heart disease. A 3-ounce serving of lean beef contributes 8% of calories (154 calories) to a 2,000-calorie diet, yet provides more than 10% of the Daily Value for 10 essential nutrients- protein, iron, zinc, vitamin B6, vitamin B12, niacin, riboflavin, choline, selenium and phosphorus.

Myth #4: Red meat causes cancer

Fact: The link between unprocessed red meat and cancer is very weak in men and nonexistent in women. This may depend on the way meat is cooked, because overheating can form carcinogens. The fact is, no single food, including beef, has been proven to cause cancer.

Myth #5: Humans are naturally herbivores and not “designed” for meat consumption

Fact: Humans are well equipped to make full use of the nutrients found in meat. Our digestive system reflects a genetic adaptation to an omnivorous diet, with animal foods as a major source of calories.

Myth #6: Beef is bad for your bones

Fact: Beef gives your body more of the nutrients you need. In fact, beef is a great source of the essential nutrient phosphorus, which helps our bodies to build strong bones and teeth.

Myth #7: Meat is unnecessary

Fact: Some claim that meat is unnecessary. Although it is true we can survive without it, there are still many nutrients in beef that are important for optimal health, such as Vitamin B12, zinc, iron and protein.

Myth #8: Beef makes you fat

Fact:  Beef gives your body more of the high-quality protein you need to achieve and maintain a healthy weight and preserve and build muscle. In fact, research shows people who eat a higher protein diet (about 30% of daily calories from protein) feel more satisfied, which may help prevent overeating.

Now that you know the facts, go ahead and enjoy high quality, lean beef in your diet without worrying about the fictional negative impact of red meat. For more information about the nutritional benefits of beef, download our e-book Big Nutrition, Small Package.

family at butcher counter

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Easy Christmas Morning Crowd Pleasers https://mnbeef.org/news/easy-christmas-morning-crowd-pleasers/ https://mnbeef.org/news/easy-christmas-morning-crowd-pleasers/#respond Fri, 18 Dec 2015 21:38:23 +0000 http://meatmnbeef.com/?p=513 I don’t know about you but in my world, by the time Christmas morning comes around, I am a bit sick of cooking. I want to relax with a delightful cup of Joe and watch my children open their Christmas presents. Now, keep in mind, I will have a house full later on Christmas Day […]

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I don’t know about you but in my world, by the time Christmas morning comes around, I am a bit sick of cooking. I want to relax with a delightful cup of Joe and watch my children open their Christmas presents. Now, keep in mind, I will have a house full later on Christmas Day which will keep me very busy in a few short hours. Lord knows my children will be hungry hippos first thing in the morning because they were too busy on Christmas Eve playing with their cousins to take time out for food.

Current situation…

Problem: I need to prepare an easy breakfast for my family on Christmas morning.

Solution: 5 simple recipes that are sure to please everyone and take little to no time at all. Allowing for Susie Homemaker to kick back for a few, amazing minutes of peace!

1. Make-Ahead Brunch Beef Strata
(1 – 1 ½ hour but key word … make-ahead)

Holiday Brunch Beef Strata

This recipe has a bit longer prep time, but it works best if you make ahead of time and pop in the oven right away when you wake up. Or consider trying this in a slow cooker.

2. Saucy Beef with Baked Eggs
(35-35 minutes, which includes oven time)

Beef_and_Baked_Eggs

Easy to make by utilizing ground beef. Consider cooking the beef ahead of time.

3. Savory Beef Brunch Waffles
(20 Minutes, easy peasy!)

Beef Cheese Waffles

Our family loves waffles and pancakes for breakfast. This is a great way to add lean protein, hopefully avoiding the endless snacking instinct that the holidays brings.

4. Beefy Sweet Potato Hash
(Momma’s personal favorite and only 35-40 minutes)

Beefy Sweet Potato Hash.jpg

I have also used this meal as a quick dinner option. My family loves sweet potatoes and we always have leftover beef in the fridge.

5. Beef Sausage & Egg Muffin Cups
(Kid Favorite – 45-50 minutes which includes baking time)

beef-sausage-egg-muffin-cups

I like the ability to customize this recipe. My husband and I can fill ours with extra green chiles and hot sauce, while our Scandinavian children can keep theirs rather bland.

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This blog was written by Karin Schaefer while singing Christmas carols and drinking egg nog. Karin was lucky enough to meet The Blue Ribbon Baker, Marjorie Johnson at the MN State Fair in 2013.

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Beef Holiday Roast- I’ll bring it! https://mnbeef.org/news/beef-holiday-roast-ill-bring-it/ https://mnbeef.org/news/beef-holiday-roast-ill-bring-it/#respond Tue, 15 Dec 2015 19:40:36 +0000 http://meatmnbeef.com/?p=465 Can you smell that delicious beef roast cooking in the oven for the holidays? If you’re like me, holidays are all about friends, family and delicious food. A beef roast is the first thing that comes to mind for me to serve those special people in my life!  Growing up, a beef roast was a […]

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Can you smell that delicious beef roast cooking in the oven for the holidays?

If you’re like me, holidays are all about friends, family and delicious food. A beef roast is the first thing that comes to mind for me to serve those special people in my life!  Growing up, a beef roast was a staple for Sunday dinner after church and the holidays.  You see, I grew up on a beef farm on the Kansas/Nebraska border and beef has always been a big part of my life. Oh the memories, I can smell that beef roast now.

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The smell of the beef roast in the oven when you get home from church is amazing! Mom would put the beef roast in the oven before we headed out to Sunday school and church and it was ready when we got back home. Although it requires more time, oven roasting is the simplest cooking method for a beef roast because it requires little attention. The most common way we had it on Sunday was with potatoes and carrots cooked with the beef.  If you have never had it that way, I recommend it.  It’s simple and easy.

Pot Roast #2

Another method you can use is Braising/Pot Roasting.  The final result of this slow cooking method is tender beef that melts in your mouth. Braising (or Pot Roasting) is the method of choice for large, less tender cuts of beef such as a Chuck Roast or Brisket, using a small amount of liquid.  You can find instructions for both of these techniques on the Beef. It’s What’s for Dinner website, as well as the Minnesota Beef Council Pinterest page.

For your beef holiday roast this year, try this Black Tie Roast with Chocolate-Port Sauce and Goat Cheese Mashed Potatoes

Black Tie Beef Roast with Chocolate-Port Sauce and Goat Cheese Mashed Potatoes_HORIZONTAL_pwm

You can put it in the oven before your morning services or while the kids are playing with their new toys and you are enjoying visiting with all the family that has come to your house.

Enjoy and expect to wow your guests that are coming for the holidays!

I want to wish all of you a very Happy Holiday and a wonderful 2016!

Royalee-Rhoads-Web

This post was written by Royalee Rhoads, the Director of Industry Relations at the Minnesota Beef Council.  A country farm girl who lives in the cities now, but will always be a farm girl at heart.  Beef cattle were and still are her first love.

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‘Tis the Season for Holiday Entertaining with Beef https://mnbeef.org/news/tis-the-season-for-holiday-entertaining-with-beef/ https://mnbeef.org/news/tis-the-season-for-holiday-entertaining-with-beef/#respond Wed, 09 Dec 2015 19:17:03 +0000 http://meatmnbeef.com/?p=378 It’s that time of year to rock around those holiday trees and enjoy the joy, love, laughter and new memories made with friends and family. Wondering what to feed an entire pack of hungry guests for your next holiday party?   Fear not- we’ve got you covered and have rounded up a list of our top […]

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DEC FY15 Q1 BeefBlue Cheese Stuffed Mushrooms_FBCover

It’s that time of year to rock around those holiday trees and enjoy the joy, love, laughter and new memories made with friends and family. Wondering what to feed an entire pack of hungry guests for your next holiday party?   Fear not- we’ve got you covered and have rounded up a list of our top five favorite go-to beef appetizers for the holidays. From handheld cocktail hour bites to low-key yet festive pre-dinner snacks, we’ve got the apps that are sure to win over your guests.

Beef Pinwheels

EXCL 4424_00 AsiagoBeefPinwheels_pwm

Beef Pinwheels are my family’s favorite beef appetizer during the holiday season! Beef Pinwheels combine boneless beef pot roast with gravy, asiago cheese and green onions into this bite size pastry that is sure to win over any crowd. Enjoy!

Beef & Kale Queso Fundido

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Need an appetizer that enables your kids to get involved in the kitchen with meal preparation?  My favorite is the Beef and Kale Queso Fundido. This recipe using beef pot roast is not only delicious, but quick and easy to make in under thirty minutes. Plus, your kids will have a great time helping you select some common colorful foods to mix and match and pair with this great appetizer:

  • Veggies: Carrot Sticks, Celery Sticks
  • Chips: Tortilla chips
  • Bread: Toasted baguette slices
  • Fruits: Different colored apples

Inside- Out Grilled Steak Salads

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With all the holiday indulgence, a light and fresh appetizer selection is a must-have at gatherings! Inside-Out Grilled Steak Salads – simply wrap grilled, lean Strip Steak in butter lettuce leaves and add you favorite veggies. Dress with a reduced-fat store-bought salad dressing, or make a simple vinaigrette with olive oil, vinegar or citrus juices and a little garlic. Add a sprinkle of chopped nuts for a little extra crunch!

Beef and Blue Cheese Stuffed Mushrooms

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Beef and Blue Cheese Stuffed Mushrooms combine a savory blend of lean Ground Beef, blue cheese and chives, stuffed inside a bite-sized button mushroom.

Mini-Meatball Appetizers with Apricot Dipping Sauce

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Meatballs are always a hit, so how about trying our lean ground beef Mini Meatball Appetizers with Apricot Dipping Sauce for a sweet and savory flavor combo for your next holiday party!?

Need more appetizers ideas? Visit our website and follow us on Facebook, Twitter and Pinterest.  Happy Holidays!

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This blog was written by Kaye Strohbehn, Director of Marketing with the Minnesota Beef Council.

The post ‘Tis the Season for Holiday Entertaining with Beef appeared first on Minnesota Beef Council.

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Confident Cooking with Beef https://mnbeef.org/news/confident-cooking-with-beef/ https://mnbeef.org/news/confident-cooking-with-beef/#respond Wed, 02 Dec 2015 19:37:30 +0000 http://meatmnbeef.com/?p=337 What am I going to make for dinner tonight? This is constantly my week night dilemma. I am nowhere near being an expert in the kitchen, especially when it comes to meat. Growing up my mother was the queen of casseroles. I have inherited her ground beef expertise, but when it comes to any other […]

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What am I going to make for dinner tonight? This is constantly my week night dilemma. I am nowhere near being an expert in the kitchen, especially when it comes to meat. Growing up my mother was the queen of casseroles. I have inherited her ground beef expertise, but when it comes to any other cut of beef I have no idea where to begin.

The other day my husband was organizing our freezer and pulled out a beef tenderloin he was craving. With the beef defrosting in the fridge and the snow coming down outside I realized I would need to cook this tenderloin inside and not rely on my husband to grill it up like I usually do. Panic set in.  I was terrified of somehow screwing up this tender, delicious and expensive cut of beef.

How do I go about cooking this? What pan do I use? How long does it take to cook? I was lost.

BeefIt’sWhat’sForDinner.com to the rescue! This website if full of useful beef related information.  I used the handy dandy Interactive Butcher Counter to find cooking instructions and recipes for my exact cut of beef. The results showed me exactly how I should cook it, in the oven. Step one down!

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The results also provided me with multiple recipes for beef tenderloin. After spending far too long determining which one sounded the best, I selected the Herbed Beef Tenderloin with Holiday Rice. I already had a different side dish in mind, so I just used the recipe for the roast.

All of the recipes on Beef It’s What’s For Dinner describe exactly what to do with each cut of beef. I followed the instructions to mix up a rub of olive oil, garlic, basil, ground black pepper, and rosemary, and applied it to the top of the roast. Step two done!

Step three, I had to go digging for my roasting pan that my husband was adamant in adding to our wedding registry. Needless to say, I had no use for this pan until this moment. I placed my tenderloin on the rack in my shallow roasting pan and placed it in the preheated oven. That’s all there was to it!

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Then came the hard part…knowing when the beef tenderloin is done, but not over cooking it. I was always taught to “cook it until it is done”, but how do I know when it is done? I relied on my trusty meat thermometer. In the past, I had not used a meat thermometer much, but this little tool saved me a lot of stress. The worry of under or overcooking your beef is limited when you use a thermometer. According to the recipe instructions, the roast needed to cook about 35 to 45 minutes for medium rare. After about 30 minutes I checked the temperature of my roast. I had to let it cook a little longer, but continued to check the temperature so as to not overcook.

Once the internal temperature had reached 135 degrees I removed it from the oven and tented tin foil over the roast. The temperature continued to rise as I let the beef rest, just as the instructions had informed me it would. I checked the temperature again before cutting into it to make sure it had reached 145 degrees.

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The roast was ready to eat! My fingers were crossed, hoping that it tasted ok. Much to my surprise, I had not screwed up; it actually tasted fantastic!

Cooking a tenderloin is so much easier than I thought!

Be sure to check out Beef It’s What’s For Dinner for detailed information regarding all cuts of beef. This website helped me tackle my weeknight dilemmas and I know it can help you too! Now on to exploring with another new cut of beef!

Katie

This blog was written by Katie Davis, Business Manager for the Minnesota Beef Council.

The post Confident Cooking with Beef appeared first on Minnesota Beef Council.

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Fast Facts about Beef Nutrition https://mnbeef.org/news/fast-facts-about-beef-nutrition/ https://mnbeef.org/news/fast-facts-about-beef-nutrition/#respond Tue, 24 Nov 2015 21:22:58 +0000 http://meatmnbeef.com/?p=288 With the holidays fast approaching food is not only on our minds but also in the news.  It is often hard to sort through all the conflicting media information about what we should eat. Add in the foods that we traditionally serve throughout the holidays and it seems easier to just throw good nutrition out […]

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With the holidays fast approaching food is not only on our minds but also in the news.  It is often hard to sort through all the conflicting media information about what we should eat. Add in the foods that we traditionally serve throughout the holidays and it seems easier to just throw good nutrition out the window until the New Year.  So how do we survive the temptation?   How do we balance food that tastes good with food that is good for us?   My friends and family often look to me for those answers.  I start with getting enough good quality protein throughout the day.  Since I love the taste of beef – it is one of the most satisfying proteins that you can eat – I share with them why beef is part of my diet, the nutritional benefits that it provides and how it becomes my holiday survival strategy.

Today’s beef is leaner than it has ever been.  A 3 oz. serving of lean beef provides nearly half of the protein we need each day and 10 essential nutrients for only 150 calories. A 3 oz. serving of lean beef will provide you with nearly half of the protein you need each day.  Lean protein is defined by the USDA as having these characteristics:

  • Less than 10 grams of fat
  • 5 grams or less of saturated fat
  • Less than 95 mg of cholesterol

Why else do I include lean beef in my diet?  Those 10 important nutrients are why.  Beef is what we call a nutrient dense food – you get a lot of nutritional benefits for a small serving.  Beef is a complete protein, meaning that it contains all the amino acids our body needs to build and maintain healthy bones, organs, muscles and tissues.   In addition to protein, beef provides these vital nutrients:

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  • Iron helps carry oxygen to body cells and tissues, assists in making new red blood cells, aids in brain development and supports our immune system.
  • Zinc is important to our immune systems by giving us the ability to fight off illnesses.
  • Vitamins B12 and B6 help maintain brain function and give us energy to help us through those busy days in our lives.
  • Phosphorus helps us build and maintain strong bones and teeth.
  • Choline supports the development of our nervous system.
  • Selenium helps protect our cells from damage, which is important as we age.
  • Niacin supports our metabolism and helps our bodies produce energy.
  • Riboflavin helps us convert food to fuel.

We know these nutrients are important to support growth and development when we are young, but we are learning how important they are in preventing disease and in healthy aging.  Research is also telling us that eating lean protein throughout the day, rather than at just one meal, provides a greater benefit.   It helps us feel full longer and is important in weight management.  With all those holiday goodies around, this can really help us resist some of those extra calories.

Beef It’s What’s for Dinner is a great place to start for more nutrition information about beef, as well as inspiration and healthy eating ideas.  If you are entertaining this holiday season, try a lean beef appetizer to add nutritional value, great taste and to wow your guests.  Here are two of my favorites:

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Mini Meatballs with Apricot Dipping Sauce

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 Beef and Couscous Stuffed Baby Bell Peppers

At no more than 50 calories they are sure to be a hit with your guests.

Happy Holidays!

Colleen-Zenk Web

This blog was written by Colleen Zenk, Food and Nutrition Consultant with the Minnesota Beef Council.

The post Fast Facts about Beef Nutrition appeared first on Minnesota Beef Council.

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Competition, Cuisine and Cocktails! https://mnbeef.org/news/competition-cuisine-and-cocktails/ https://mnbeef.org/news/competition-cuisine-and-cocktails/#respond Thu, 19 Nov 2015 00:55:56 +0000 http://meatmnbeef.com/?p=253 City Pages Iron Fork celebrated its 10th Anniversary this year with an energetic crowd cheering on six local chefs striving to win the coveted prize. This year’s chefs went head to head to cook up a delicious dish incorporating the secret ingredient, eggplant, all within a time limit of one hour. The stakes were high […]

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City Pages Iron Fork celebrated its 10th Anniversary this year with an energetic crowd cheering on six local chefs striving to win the coveted prize. This year’s chefs went head to head to cook up a delicious dish incorporating the secret ingredient, eggplant, all within a time limit of one hour. The stakes were high as foodies from the Twin Cities area cheered on their favorite chef.

Attendees enjoyed sweet and savory cuisine and cocktails from 25 area restaurants before the competition began. Five lucky attendees were greeted as they came in and given a Minnesota Beef Spatula and asked to bring that spatula to the Minnesota Beef Council booth at 7:30pm to find out what sizzling hot surprise they had won.  These five lucky attendees and a guest of theirs were surprised with an upgrade to the VIP level.

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The beef short ribs from the Happy Gnome and Pinstripes were a hit! Foodies took their chance at playing Beef Roulette to win some amazing beef prizes. All they had to do was place a bet on their favorite cut of beef and answer a beef related question to win the coveted grilling spatula. Several participants played the game multiple times to increase their chances of winning. Everyone wanted a Minnes