Celebrate National Cheeseburger Day on September 18th with a few of these great-tasting recipes created just for you by the culinary team over at Beef. It’s What’s for Dinner. You will find a recipe for everyone in this collection, from the Lean Mean Cheeseburgers to the Classic Cheeseburger recipe. Check all of these out, and have a great National Cheeseburger Day!
It’s that time of the year: when we patiently wait for the Arizona temps to drop, pumpkin spice is now in every coffee cup, and the Friday night lights kick on along with our favorite teams competing on Sundays. Whether you’re at the stadium tailgating or entertaining at home, nothing brings people together like a little party with a lot of beef. Check out some of our favorite Beef. It’s What’s for Dinner. recipes for tailgating season.
Celebrity chef Hugh Acheson shares one of his favorite snacks, perfect for an at home tailgate, with this “as seen on GoodMorningAmerica.com” recipe that pairs chicken-fried Strip Steak with a hot sauce gravy.
National Fajita Day is August 18th this year, but in reality, any day is a good day for fajitas! They are easy, convenient, and oh so delicious. We didn’t even talk about their versatility! To help you celebrate this important day (or any other day), we’ve put together a collection of beef fajita recipes sure to satisfy any craving. This recipe collection has everything from quick and easy to traditional to boundary-pushing! Check it out, save the link for later, and enjoy!
Do a little bit of prep and tomorrow’s dinner is basically ready to go. Marinate Flank Steak overnight in lime juice and garlic, then chop up a zesty pico de gallo while the beef is on the grill. Be sure to slice steak against the grain for max tenderness.
Got a hankering for just classic beef fajitas? This recipe is every bit as easy as ordering from a restaurant. Marinate and grill beef Flank or Skirt steak, serve with peppers and onions. Easy as that.
While beef fajitas are already packed with loads of nutrients, if you want to up your veggie intake just a little more, this is the recipe for you! All the flavors of Flank Steak fajitas served on a crunchy bed of greens make for a colorful and peppery salad.
Hot days are here, and lighter dishes that utilize the grill are preferred by many during these warmer summer months. Save the link to this post because you are going to want to reference these beef recipes that are on the lighter side and use the grill. So you keep the heat outdoors, where it belongs. Check out some of our favorite salad recipes and even a special recipe to help use leftover hamburgers from your family cookout in four ways.
Could this recipe get any better? Grilled steak and grilled watermelon? We don’t think so. Watermelon and steak are grilled and served with a bright and colorful salad. This recipe is perfect for summertime.
Denver, CO (June 30, 2022) – Dressing in red, white, and blue and rounding up the sparklers is all part of the fun of Independence Day, but what’s really going to light up the holiday – is steak on the grill. With the holiday falling on a Monday this year, Beef. It’s What’s For Dinner., funded by the Beef Checkoff, is here with ideas for using leftovers from the Fourth for delicious meals to keep the celebration going all week long.
If you’re looking for something light and fresh after a night of watching fireworks, this Grilled Steak and Watermelon Salad recipe makes for the perfect meal. Grilled watermelon, cherry tomatoes, and red onion give it color, but grilled slices of steak from the night before pack this salad with protein. Just toss it together with your favorite dressing and some feta cheese and you instantly have a hassle-free, summertime favorite.
Another mouthwatering meal to make use of those Fourth of July leftovers are these Sirloin Sandwiches with Red Onion Marmalade. A hoagie bun filled with slices of grilled top sirloin steak with creamy goat cheese and homemade red onion marmalade will get your tastebuds booming with flavor.
And to top off the week, this Pesto Steak & Arugula Pizza gives a delectable new take on everyone’s favorite pie. Featuring slices of grilled sirloin steak, pesto, tomatoes and arugula, this pizza aims for new heights when it comes to repurposing a nice, juicy steak.
So, fire up the grill and plan to hang on to those leftovers, because these three recipes are just a few examples of how you can celebrate big.
Generation Z (ages 9-24) and Generation Alpha (under 12) are growing quickly and shaping social movements, pop culture, and purchasing habits. It’s important to reach this generation of the next decision-makers early and share with them on the importance of including beef in a healthy, sustainable diet. To do this, the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, has developed resources and partnered with leading media among youth. This work has so far included developing games, videos, and graphics on the Beef. It’s What’s For Dinner kids sustainability page, plus print and digital articles and interactive quizzes with Scout Life, The Week Jr., Sports Illustrated and Sports Illustrated Kids, Popsugar, and Thrillist.
Life on a cattle ranch is beautiful yet challenging and sharing that experience with others is one of the best ways to show how ranchers care for our land, cattle, and the people who love beef. The Greenlee County Cowbelles and Graham County Cattlewomen recently held an event to do just that, called “Ranch Days.” Fourth-grade teachers were invited to bring their classrooms on either March 10th or the 11th to the Menges Ranch on the historic Black Hills Back Country Byway to learn about how cattle are raised and the importance of beef in their diets. Four school districts signed up, but one was not able to attend due to a bus driver shortage. Almost 300 students spent a day with cattlewomen from the two groups and other volunteers from the Duncan Women’s Club, the Safford Women’s Club, and the Greenlee and Graham Cooperative Extension offices. Bags were provided by the Arizona Beef Council and were filled with educational games and information about beef, as well as a collection of byproduct examples so the students could identify the many items that come from cattle.
The real fun began on March 10th when the Thatcher and Duncan Elementary students showed up at the Menges ranch. They spent the day with various cattlemen and women as they rotated around to different stations across the ranch. Station One focused on the equipment ranchers use on the ranch, including tack and ropes. The students even had a chance to throw a rope to see if they could catch the calf! Station Two taught the students all about the byproducts that come from cattle. Station Three focused on the different breeds of cattle and the equipment used to work cattle, like chutes and corrals. The students saw what a cow sees when in a chute as they walked through the system. The importance of a squeeze chute, which is used to hold an animal still for various treatments, was also explained.
Station Four was all about water and how ranchers build water systems to move water to many areas on a ranch. This helps to ensure cattle move around to graze and don’t stay in the same place all the time. It’s also essential for wildlife! Station Five discussed the need for branding, a vital task in Arizona. Students learned how to read a brand and came up with one for themselves. Station Six introduced the students to ranch horses and how they help ranchers do their work. Many of the students had never been close to a horse, so that was exciting. Then they learned about the parts of a horse and the importance of proper care. Station Seven showed how ranchers preserve the history of our state by protecting artifacts and structures left by our ancestors.
The students thoroughly enjoyed the day and shared their gratitude in heartfelt and adorable thank you notes. This tour gives teachers and administrators a great incentive to work with ranchers to attend tours because it provides their students a hands-on opportunity to learn about a major industry in Arizona. With many volunteers from the local communities participating, this tour was simple to put together and can be easily replicated in other areas of Arizona.
Three ranchers share their sustainability practices in celebration of Earth Day
Denver, CO (April 21, 2022) – The U.S. is home to some of the most beautiful land in the world along with beef farmers and ranchers who have spent decades dedicating their work to preserving it. Because of their dedication, the U.S. produces the most sustainable beef in the world.
In honor of Earth Day, the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, is sharing the stories of three ranchers who represent the thousands of cattle producers across the country who implement sustainable practices every day.
While water may be scarce in the deserts of Southern Arizona, conservation efforts are flourishing thanks to cattle rancher Dean Fish. As Ranch Manager for the Santa Fe Ranch Foundation in Nogales, Fish isn’t a stranger to finding innovative ways to discover, retain and distribute clean water effectively and sustainably.
Being sustainable runs in the family as Fish’s father, Ron Fish, was first to implement the changes to the ranch’s concrete open ditch irrigation system. In its place, Fish’s father installed an underground pipe with valves designed to direct water exactly where it needs to go more effectively and with less evaporation or leakage.
The ranch also utilizes windmills and solar pumps to provide water, not just for livestock, but to additional wildlife species in the area.
Thanks to the sustainable and innovative practices, a once desolate piece of land is now home to a successful cattle ranch. And Fish is not alone as he has educated hundreds of other ranchers on conservation practices to help them be successful in raising cattle and caring for natural resources.
While these three ranchers live in different areas of the country with very different resources and challenges, they share a common goal of producing high-quality protein and conserving their local environments.
“I enjoy the opportunity to educate others coming into the area on what land conservation in Florida looks like,” said Jim Strickland. “It’s important to make the connection of how cattle ranching protects our wildlife. There’s a lot to look out for and we’re improving every day.”
“When you’re sitting back watching television shows based in Montana and think ‘Wow, it’s so beautiful’ most of what you see is someone’s private farm or ranch,” said Jake Feddes. “We’ve gotten more efficient and have been able to raise more cattle on the same amount of land as we did decades ago, and the scenery here tells part of that story.”
“It’s all about preserving the wildlife and natural resources,” said Dean Fish. “Here in southeast Arizona, it’s too hot to farm fruits or vegetables on this land so a sustainable cow-calf operation is a great way to use the landscape.”
The cattle business comes as second nature for sixth-generation rancher Jim Strickland. As owner of Strickland Ranch and managing partner of Blackbeard’s Ranch in Manatee County, Florida, he’s dedicated his life’s work to conserving the land, waterways, and surrounding habitat of the Myakka River Valley. In 2019 Blackbeard’s Ranch was recognized with the national Environmental Stewardship Award for that work.
With thousands of new residents moving to the area every day, Strickland saw the opportunity to educate newcomers on the importance of ranch lands. Not only that, but he also led the effort to designate one-third of Blackbeard’s Ranch into a permanent conservation easement, making it so that land stays untouched by development and continues to restore and protect native waterways.
In addition to preserving open space and natural resources, Strickland utilizes wind and solar energy to provide cattle with clean water and execute an effective rotational grazing plan. Strickland has also initiated mini damns across thousands of acres and miles of creeks to hydrate and store more water on the ranch, helping the water quality before it reaches the oceans surrounding Florida.
As if it weren’t already clear that Earth Day is near and dear to Strickland’s heart, it’s also his birthday.
Picturesque views and a hub for tourism are a few words you could use to describe the north end of Yellowstone National Park, but to cattle rancher Jake Feddes it’s home. Feddes is a third-generation cattle rancher who, along with his father, runs Feddes Red Angus in the Gallatin Valley. In addition to selling high-quality beef, the Feddes family is known for their efforts to promote healthy soil. For example, they develop and follow a grazing plan to ensure cattle are constantly grazing on and fertilizing different areas of the land. Through this dedication to grazing and land management their cattle actually help improve overall soil health.
Like most of the west, water is a precious commodity at Feddes Red Angus. That’s why Feddes and his family grow cover crops to help retain moisture in the soil and prevent erosion. When they’re not growing hay, they’re growing other perennial forage plants that cattle can graze on. Not only does this help with moisture, it helps to preserve the area’s natural landscape.
Tourists that visit the Gallatin Valley come to appreciate the outdoors and mountain views but leave knowing a little more about how proper conservation practices keep it looking beautiful and serving a greater purpose.
About the Beef Checkoff The Beef Checkoff Program was established as part of the 1985 Farm Bill. The Checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
About NCBA, a Contractor to the Beef Checkoff The National Cattlemen’s Beef Association (NCBA) is a contractor to the Beef Checkoff Program. The Beef Checkoff Program is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.
The Mountain Oyster Club has a long history in Tucson, Arizona, and is known for its exclusivity with a significant dose of fun and humor. Recently, Tiffany Selchow, Arizona Beef Council, Director of Social Media and Consumer Outreach, sat down with Wendy Davis, current president of the Mountain Oyster Club, and her husband to learn more about its history and how it relates to Arizona Beef.
The standing story of the founding of the Mountain Oyster Club in 1948, informally referred to as the MO Club, is a group of rowdy-type gentlemen who started a club and restaurant that wasn’t quite as stiff as others establishments of the time. The founders wanted to have a place for ranchers to go to feel comfortable in their Levi’s.
Throughout its storied history, the club has had various addresses, starting off in the Santa Rita Hotel basement, then to the Pioneer Hotel, and then in a historic house known as the Jacome home, where the club stayed for 30 years. 2003 saw another move, but this time the club decided they wanted to purchase a building so they wouldn’t have to keep moving.
As is told on the MO Club’s website, “The new home of the Mountain Oyster Club has a long, rich history of its own. It was originally built as a home for Miss Florence L. Pond, daughter of a distinguished lawyer in Detroit. The building, called Stone Ashley, was planned by Grosvernor Atterbury, a well-known New York architect. It was constructed of block and native fieldstone by the M. M. Sundt Construction Company for a price of $67,000. The estate consisted of 318 acres that extended approximately one mile on Speedway and a half-mile along Wilmot. Approximately 20 acres of beautifully landscaped grounds surrounded the 17 room residence, the rest was natural desert. Miss Pond made Stone Ashley and the grounds available to servicemen and other groups in the area during WWII for concerts, other programs, and swimming.
In 1947, Miss Pond put the property up for sale with an asking price of $300,000 unfurnished, and eventually sold it for $200,000 including furnishings. After approximately $400,000 in renovations by architect Bernard J. Friedman and the M. I. Poze Construction Company, which included the addition of a third floor to the main building and other building improvements, which would house up to 80 guests, it opened in 1949 as the El Dorado Lodge. Also added at that time, were tennis courts, a heater for the pool, putting greens, badminton courts, shuffleboard courts, horseshoe pitching facilities, an 18 hole golf course, horse stables, corrals, and a residential community.
The El Dorado Guest Lodge promoted itself as a place “…where breathless scenery, age-old traditions and the pleasures of today combine…”
It later became the Palm Court Restaurant before being purchased by Charles Kerr, former maitre d’ of the Tack Room Restaurant and opening as Charles Restaurant in 1979. Charles attempted to return the mansion to its original English manor style with slate floors, wonderful fireplaces, and a beautiful, beamed ceiling. He was also responsible for the addition of a first-class kitchen. What had once been elegant guest rooms were now offices for various Tucson businesses. In 1984, an additional 2 story office building was added to the northeast side of the existing buildings, which copied the style and materials of the original structures.
Most recently, for a period of about 2 years, the original mansion housed a French restaurant that went by the name of the original home, Stone Ashley.
While many changes have taken place over the years, much hasn’t. You still enter the property by way of the tall Italian Cypress lined road and the original paneled front door of the Pond mansion, believed to have cost $1,500 in 1936. A few of the fruit trees remain from what was a family citrus grove of grapefruit, sour orange and olive trees. To the right of the front entrance, the bathhouse with 2 dressing rooms still remains although the pool has been replaced with a parking lot. Many of the decorative gardens, fountains and other exquisite touches that made this estate one of the show places of the southwest can still be found inside and out.”
Beef is an obvious staple on the club’s menu, and Sous Chef Mike Estelle, who works with Executive Chef Obie Hindman, filled us in on some of the behind-the-scenes of the restaurant activities. Chef Mike brings a vast portfolio of restaurant knowledge with his career starting in the business as a 15-year-old washing dishes at another long gone, high-end Tucson restaurant called The Tack Room. Chef Mike met the head chef of the MO Club a few months after he started his dishwashing career and now has worked with him for 20 years. The MO Club dry-ages all of their beef in-house, meaning large beef cuts are aged for several weeks to several months before being trimmed and cut into steaks. It’s a process that helps the steak develop flavor and makes it far more tender than it would be completely fresh. Tenderloins are the cut of choice now for the MO Club, and Sous Chef Mike Estelle said they are purchasing a case of them every week and a half. The MO Club also cuts their own steaks from subprimal, and all their hamburger is double ground fresh daily. Veal is another item available that is very popular with club members.
If ever you are invited to join a member of the MO Club for dinner, this is one invite you don’t want to turn down. The club’s character and personality are seen almost everywhere you turn. While pictures are not allowed inside, you will leave with a lifetime of memories and a feeling of having stepped back into an era of finer things but with no lack of humor.
The University of Arizona Food Product and Safety Lab (FPSL), formally known as the University of Arizona Meat Lab, has a long and important history at the UA farm in Tucson, Arizona. It is now heading towards a bright future, helping the surrounding community and the state of Arizona with food safety and creating a more delicious food product. Arizona Beef Council staff visited with the folks at the FPSL to learn about the updates and how they will help you, the consumer.
Dr. Sam Garcia, Associate Professor of Practice and UA alumnus, manages the lab’s day-to-day operations while also teaching and conducting research. Dr. Garcia grew up in Douglas, Arizona, and Sonora, Mexico, bringing a unique perspective to the lab with experience raising cattle in Mexico and the United States. He is an integral part of the lab. He keeps things running daily, schedules and processes the harvesting of 20 animals per week, ensures research projects are up and running smoothly, and teaches UA students about animal science and husbandry. Having worked for the university since 2013, Dr. Garcia has built connections within the community and is a friendly face most everyone remembers. He also staffs and runs the Wildcat Country Market, which sells USDA inspected beef, lamb, goat, pork, and other products sourced locally from livestock raised, processed, and packaged by University of Arizona students.
The FPSL has recently seen numerous updates and an addition of a professor to help research efforts and community impact. Dr. Duane Wulf, Associate Professor, was hired by the UA in 2020 to perform research, teach, and provide community support. Dr. Wulf is an excellent addition to the FPSL with his commitment to producing high-quality meat products and his proven track record in teaching. Dr. Wulf was honored several times for his teaching excellence, highlighted by the Distinguished Teaching Award from the American Meat Science Association. Dr. Wulf has served as a missionary businessman in Sonora, Mexico for the past ten years. He started a meat processing plant, a cattle ranch, and a restaurant to provide training and career opportunities to the fatherless and underprivileged. In addition to these positions, Dr. Wulf has worked across all production and processing phases of the meat industry and has been hired as a consultant both domestically and internationally by both small and large companies.
Equipment investments have been made, too, including a brand-new smoker for products like bacon, sausage, jerky, and other value-added products new pork scalder used to dehair hogs after harvesting, and the cooler where meat carcasses are stored and aged is being redone. All these updates will allow for a more effortless flow of animals, a better teaching environment, and provide an excellent service to the community that the land grant university serves. The animal handling facilities are also being updated and will provide low-stress handling for the animals who enter the facility. The consumer testing kitchen has received a much-needed upgrade with stainless steel restaurant-quality appliances, making it easier to keep clean and professional.
The University of Arizona is a land grant university tasked with disseminating research to the community to help grow better animals to produce a better meat product, amongst other projects. Extension agents such as Dr. Joslyn Beard, UA’s Livestock Extension Specialist, disperse the research for Arizona farmers and ranchers to apply. She says it’s like being the liaison or translator between what research the UA is doing and how producers can use it on their farms and ranches. With updates in personnel and equipment, the FPSL is equipped to provide the community and Arizona with a higher-quality meat product and hands-on learning experience through research, in the lab, and out on ranches across the state with learnings on continuously improving how animals are raised, transported, handled, and harvested.
Many people and lots of work go into the UA Food Product and Safety Lab operations. The benefit of this lab to both the agriculture community and consumers (by selling fresh meat) is apparent. Still, wider positive ramifications are felt throughout the state by Arizona beef farmers and ranchers with continuing education and extension specialist help. To learn more about the FPSL, check out the website here: https://acbs.arizona.edu/food-products-safety-laboratory