12 Days of Beef-y Recipes

The big day isn’t far away (we won’t remind you of just how few days you have left to shop) and we thought you might be searching for ideas on what to serve your holiday guests. We’ve compiled a list of 12 beef-y recipes, ranging from appetizers to the main course and everything in between! You may not have your Christmas shopping done, but at least you’ll know what’s on the menu!

Mini Meatball Appetizers with Apricot Dipping Sauce

They’re bite size. They’re delicious. Tooth pick worthy and hungry guest approved.

Tiny Taco Beef Tarts

Okay. Let’s be real here. Who doesn’t love a good taco? Make it tiny, self-contained, and bite-sized and people are going to flip! Shake it up with different toppings such as guacamole, sour cream, and salsa. ¡Feliz Navidad!

Teriyaki Steak Skewers

Because anything you can serve on a stick is a great idea for appetizers. Well, maybe not anything. But these Teriyaki Steak Skewers – they are definitely a good idea.

Beef and Couscous Stuffed Baby Bell Peppers

Some are trying to stay on track with healthy eating during the holiday season. Not us. But other people. For those folks (and really everyone else), try out these bad boys. They are bite size and low cal disguised as delicious!

Cranberry Balsamic Roast Beef

This holiday season, impress your guests with this delicious Cranberry Balsamic Roast Beef! A little tangy, a little sweet and a whole lot of mouthwatering. Perfect to feed a crowd!

Braised Beef Short Ribs with Pecan Pomegranate Tabbouleh

For Chef Justin Turner’s vision of a Texan beef centerpiece combines a signature low-and-slow braise with a Southern riff on tabbouleh—a bejeweled side dish studded with pomegranates and local pecans and designed around easy entertaining. Yum.

All About Prime Rib

This is what you’ve been waiting for. The center of the plate. The crown jewel of any self respecting Christmas smorgasbord. The prime rib. This one isn’t really a recipe, per say, but it’s a resource to help you ensure your prime rib is perfect and has people day dreaming about it well into the new year.

Tamale Pie

Here in the Southwest, tamales are a holiday tradition. Some are talented at the construction and execution of making tamales, while the majority of us are at the will and mercy of those talented tamale makers to provide these delicious corn husk wrapped delicacies. When you are in a pinch, and just need that tamale fix, give this one a whirl!

Caprese Steak Salad

Thinking ahead (i.e. the day after Christmas) you might crave something a little lighter. This salad is fresh, perfect for the leftover roast, and gives you an opportunity to add some greens back into your world.

Sunny’s Sunset Park Noodle Bowl

The holidays are a great time to spend with family and friends. And their germs. Sunny Anderson cooks up this recipe when she starts to feel under the weather because it’s warm, helps to relieve congestion, and is easy to make.

Ribeye Hash

What do you do with all the leftovers?! Make a hash! Costco has a lot of great beef ideas, but this is one of our favorites. No one likes a food waster.

Peanut Butter, Chocolate-Hazelnut and Chocolate Chip Beef Jerky Cookies 

Wait! Before you click out of this blog post because you are looking at the title of this recipe saying, “They’ve finally lost it over there at the beef office,” give this one a chance. These cookies are an excellent way to sneak some extra protein into your diet through an unlikely source.

From all of us to all of you, we wish you a very Merry Christmas and a Happy New Year!

Professional to Professional: Culinary Instructors Meet Beef Cattle Farmers and Ranchers

In June, sixteen culinary experts from across the country got a taste of the beef industry during the Pasture to Plate Beef Tour, sponsored by beef councils in California, Colorado, Arizona, Oklahoma and Texas. Invited to the checkoff-funded event were the culinary chairs responsible for the 28 International Culinary Schools at the Art Institutes across the country. The non-profit Art Institutes operate the largest system of culinary schools in the United States.

The tour featured a visit to a cow-calf ranch, feedlot and the JBS beef processing facility in northern Colorado, along with presentations from beef experts that helped the culinary leaders understand beef’s role in a sustainable food system, and ideas for incorporating sensory and beef umami exercises into their classrooms. Attendees also had an opportunity to participate in a beef cooking competition that demonstrated their culinary talents.chefs on wagonThe spark for development of this tour was generated last fall during the California Beef Council’s Beef Leadership Summit, according to the CBC’s Christie Van Egmond, director of retail and foodservice marketing, who helped organize the tour. At that time Dave Hendricksen, the national culinary director for the Art Institutes, expressed interest in giving the Institutes’ culinary leaders more backgrounding in the beef industry.

“This is a great way to connect the next generation of chefs with those who produce the food,” Hendricksen said. He said it was “critical” that information this type of event provides gets carried down from the participating culinary leaders to the students in culinary schools studying to be chefs or operation managers.chefs in kitchenStanding out to those attending the tour was the well-being of animals throughout the process, Hendricksen said. “The constant theme of this event was animal welfare and the care for the environment,” he said. “It was amazing.”

Arizona is home to the Arts Institute of Phoenix that includes a large culinary program. The Arizona Beef Council sponsored Chef Noel Ridsdale, culinary program chair, to attend the national tour. Here is Chef Noel’s feedback about his experience.

Chef Noel:

I want to express my deepest gratitude to the Arizona Beef Council for sponsorship of my attendance at the beef checkoff-funded Pasture to Plate Beef Tour for the Art Institutes (AI). This experience was very educational and collaborative in the ways that we were able to connect with the beef council professionals, as well as with each of the AI national directors individually.Noel in kitchenThe tour started on a high note with a tour of a Colorado ranch, with some great knowledge shared by the breeders on how the cattle are treated, the process for the birthing and production management. The aspects of feed analysis and herd health were very interesting. We had dinner on the ranch, and the chef turned out to be an alum of AI, and his selection of items and ways to use beef was very good.

The trip to the packing plant was very interesting. I have been in Certified Angus Beef processing facilities before but never in a mainline producer. This was one of the highlights of the tour for me. I was very interested in the sanitation, inspection process and the zero waste production aspects of the tour. I cut meat myself, but my skills do not match the speed and accuracy of the cutters on the floor there. Watching the entire process enlightened me to the accuracy and technical aspects of production but at the same time still marveled at the human element that is still involved in the process.chefs in Culinary CenterThe science of the feedlot was interesting, and it was great to see that the industry is using green technology by utilizing byproducts of other industries, such as the beer industry. This use of their byproducts as opposed to just corn would add more flavor to the beef.

The presentations on the science of beef and the practical cooking aspects were very good, and our recipes will be featured on www.BeefItsWhatsForDinner.com soon. Overall, experiencing these aspects of beef production gave me additional knowledge that I am able to utilize in my classrooms.

Thank you very much for the opportunity!

Noel G. Ridsdale, MBA, CEC, CCA, AAC

Program Chair – AI Phoenix


Editor’s Note: The Art Institute of Phoenix is closing December 28, 2018 due to unfortunate circumstances. The Arizona Beef Council is glad to have met Chef Noel and we look forward to working with him in his next ventures.

Fancy Night In: Filet Mignon with Mushroom Wine Sauce

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Brooke from Brooke Appetit recently took over our Instagram. She shared a recipe with us and also a little more about the dairy that she and her husband live and work on in Buckeye, Arizona. Her husband, Clint, is a fourth generation farmer at Saddle Mountain Dairy. Clint and his dairy focus on keeping their dairy cows comfortable even during the hottest of months.  Special misters are installed in their cow barns which keep it down to a cool 85 degrees Fahrenheit even when it’s 110 degrees outside.

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Not only is temperature a focus but proper nutrition also sorts itself to the top of the priority list. A mixture of hay, grains, vitamins, and minerals is fed to their cows to ensure they are healthy while producing healthy milk for us to use. To get the full recap of the day, head over to the Arizona Beef Instagram page and check out our highlights. In the meantime, we wanted to make sure you could make Brooke’s delicious creation at home so here is the recipe!

Fancy Night In: Filet Mignon with a Mushroom Wine Sauce

Ingredients
6 Tbsp butter, divided
4 Tbsp olive oil, divided
16 oz baby bella mushrooms, thickly sliced
1 small or 1/2 medium red onion, finely diced
4 medium garlic cloves, minced
2 Tbsp chopped fresh thyme ( reserve a few sprigs for garnish)
4  Beef Filet Mignon steaks (about 2” thick)
1/2 cup a good Cabernet or Merlot you would drink
1 1/2 cups low sodium beef broth
1/2 cup heavy whipping cream
Salt and Pepper to taste

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Method
1. Place a large cast iron pan over medium/high heat and melt 3 Tbsp butter and 2 Tbsp oil. Add mushrooms and cook 3-5 minutes until soft. Stir in onion and cook another 3 minutes. Press in garlic cloves then season with salt, pepper, and freshly chopped thyme. Cook another 2 min, stirring constantly until garlic is fragrant, then transfer mushroom mixture to a plate. Wipe the skillet clean with a wet paper towel.


2. Pat dry steaks with a paper towel and season all over with sea salt and cracked
pepper.

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3. Place the same pan over medium/high heat and add 3 Tbsp butter and 2 Tbsp
oil. When butter is hot and finished foaming, add seasoned steaks to skillet,
turning over once with tongs, about 3-5 min per side for medium-rare. To best determine doneness, use an instant-read thermometer and utilize these helpful tips. If steak is browning too fast, reduce heat to medium. Use tongs to transfer steaks to the
plate with mushrooms. Also, keep in mind thinner steaks will cook faster and thicker steaks can take longer.

4. Add 1/2 cup wine and boil until reduced by half (3 minutes), scraping the bottom
with a wooden spoon to deglaze the pan. Add 1 1/2 cups broth and boil until about 2/3 cup liquid remains (5-6 minutes). Add 1/2 cup of cream and boil until sauce thickens slightly (2 minutes). Return mushrooms and steak to the pan and heat until warmed through (1-2 minutes)

Season sauce to taste with more salt & pepper, if desired. Serve immediately. Plate the steak and sauce over some creamy mashed potatoes and a side of steamed asparagus.

6W5A1476Enjoy, friends!

Brooke will be back with us again soon! Stay tuned!

In the Kitchen with Kids

Does the thought of kids helping in the kitchen send you into a fit of anxiety with visions of big messes and broken dishes? Fear not! Though we can’t guarantee the prevention of a mess or two, there are many benefits to having the little ones help to prepare meals. Here are some tips from Katy Wright, Arizona cattlewoman, mom, and survivor of letting her three kids (all under 5) help in the kitchen. And she does it all with grace.


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The Wright family: Katy and Kelly, HB, Katherine and Richard.

Memories from my childhood include hot meals on the table and beef on the menu more than anything else. I grew up completely confident that beef was a “no brainer” for feeding families, especially children. I still hold this same opinion today with my own kids and am grateful I can frequently include beef as our protein of choice. I’ve learned some tips for including beef on kid-friendly menus as well as some ideas on ways to include kids in the kitchen.

Tip #1: Cook once, eat twice.

Or three times. Time is valuable, isn’t it? Even if you don’t have multiple small children underfoot, time always seems to be in short supply. One of the best tips I can offer while meal planning, is to plan on cooking your cut of choice and then how you would like to use the leftovers. This saves both time and money in the long run. One of my favorite ways to do this include roasts in the slow cooker (like a Crock-Pot). The slow cooker always makes me look good because I can “set it and forget it” and go about the business of my day with minimal thought about dinner. Just last week I put a top round roast in the slow cooker with a can of beer and packet of onion soup mix. It cooked all day, and I served it with potatoes and a vegetable that night. I made the most of my leftovers by making roast beef sandwiches the next day, and burritos the day after that. Win-win-win.

HB helping cook ground beef. For enchiladas, I lay out the ingredients and HB helps assemble.

Tip #2: Provide safe opportunities for kids to participate.

My kids are at the wonderful (and sometimes chaotic) stage of life where they want to help with everything. Whether it’s washing windows, changing laundry or cutting vegetables, they are often asking if they can chip in. And while it is easier and more efficient at times to charge forward without them, this is the time of their lives to be creating helpful habits for the future. They also take pride in the tasks in which they get to contribute. When it comes to kids helping in the kitchen, slow down, and find tasks that can be completed safely by small hands. In my own kitchen, some of these tasks include stirring ground beef as it cooks, peeling carrots and adding spices.

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Katherine helping make biscuits. Stirring anything is a task all three of my kids are qualified for.

Tip #3: Choice is the spice of life.

My kids love getting to choose. It doesn’t matter what the options are, they love having the power to choose. If you struggle with getting kids to eat their dinner, whether it’s just the vegetables or all of it, make choices a consistent part of your dinner time routine. When I’m meal planning, I ask for suggestions from my kids on what we should include on that week’s menu. More often than not they request hamburgers but it still makes them feel included. Another way to incorporate decision making, is to allow your kids to choose what they eat and when. I don’t mean letting them choose cereal over a hot meal for a dinner that you’ve prepared, instead allow them to choose if they’re going to eat their beef or vegetables first. This empowers them and allows them to feel like they have a little control over their own decisions.

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Richard does not look particularly helpful in this photo, but he loves “helping” no matter what’s involved. He’s often stationed on the counter next to me while I cook.

Like all things in life, children change and grow constantly, forcing us parents to adapt and grow with them. Intentional choices like meal planning leftovers, slowing down to allow children to help and providing opportunities for choice can make a huge difference in their lives.

Brooke’s Spicy Beef Stir Fry

This week we are excited to bring you not just a delicious recipe, but a cool story from an Arizona native and foodie, Brooke Phelps. Brooke has connected to agriculture, and specifically beef, through 4-H and it looks like she’ll be sticking around for awhile (see her story about her future husband’s family farm). She often posts drool-worthy Instagram stories featuring her family’s foodie creations which is what inspired us to ask her to share with you all! Enjoy and be prepared with a snack. Guaranteed this blog post will make you hungry!


 

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Meet Brooke! AZ Native, University of Arizona grad, and foodie.

I’m a total foodie at heart and normally plan my days around meals. Doesn’t everyone do that? My mom (Jacque Phelps) gave me her passion for cooking. Growing up I always loved to learn from her (still do!) and help her in the kitchen. Nowadays we love to make up recipes and cook together! I’m a beef eater through and through. In fact, my whole family is a family of beef eaters. It’s usually not a real meal unless it has beef in it. Don’t get me wrong, I love seafood, pork and the occasional chicken dish but it seems like most of my favorite meals include beef.

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Brooke’s mom and fellow beef eater, Jacque Phelps, and Brooke.

I grew up in the small town of San Manuel; my family has a car dealership off Highway 77 in Oracle. Even though we weren’t directly tied into agriculture, there has always been a strong influence from family and friends. I raised steers and veal calves for 4 -H at the Pinal County Fair and I think that is what really validated my love for agriculture. After high school I went on to the University of Arizona where I graduated with a BS in Agriculture Communications in 2016. I now work for the Arizona Association of Conservation Districts as their communications director. I’ll soon be living on an Arizona dairy farm with my future husband (Clint Gladden) whose family farms and dairy in Palo Verde, AZ.

This is a great weeknight savior for the leftover veggies in the fridge that you haven’t used and are soon going to go bad. It can also be a great Sunday dinner. I love stir-fry because it is endlessly customizable and lightning fast to whip together. This combo is currently one of my favs. This recipe should and needs to be in every Arizona family’s weeknight rotation.

I am a spicy food addict and most of my meals contain some heat in one way or another. I like my Spicy Beef Stir Fry with lots of Thai Chilies. It’s not for the faint-hearted, but the good news is it’s optional for the non-spicy folks in the crowd.

Ingredients
1-½ lbs. of thinly sliced beef Top Sirloin cut across the grain into bite-size strips
1 1/2 tablespoons of vegetable oil, divided
1 ½ tablespoons of sesame oil, divided
5 or so Thai chilies (optional, could replace with a milder chili or just add some red pepper flakes)
½ cup of teriyaki sauce
½ cup spicy stir- fry sauce
¼ cup of sliced carrots
¼ cup of bean sprouts
6 chopped green onions
1 ½ cup of sliced white mushrooms
1 ½ cup of broccoli
8 oz. of cooked Pad Thai rice noodles
NOTE: If you can’t find Pad Thai noodles you could substitute with spaghetti or rice

Recipe Preparation
Marinate meat with your favorite teriyaki sauce for at least 30 min. I included a picture of mine that I get from Trader Joe’s.

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Heat 1 Tbsp. of oil (part veg oil part sesame oil) in a large skillet or wok over high heat. When the oil is simmering add broccoli and mushrooms, tossing until mushrooms are browned and tender, about 2-3 minutes.  Add carrots, green onion, bean sprouts, and chilies, tossing for another minute. Transfer vegetables to another bowl.

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Heat 1 Tbsp. of oil in the same skillet over high heat. When the oil is simmering again, add part of your beef and arrange slices in a single layer in skillet. Cook until beef is browned and caramelized on the first side, about 1 minute. Toss and continue to cook until brown all over. Then repeat with the rest of your beef. Drain any excess liquid in your skillet.

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Add your cooked noodles, vegetables, and spicy stir-fry sauce in with the beef and cook on high until everything is combined.

Serve with toasted sesame seeds and cilantro (Optional)

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The final, delicious meal.

In case you haven’t followed Brooke on Instagram yet, here ‘s a sneak peak at the deliciousness she often shares.

A Caterer’s Take on Beef

A very important aspect of the beef community is found in all of the culinary wizards who prepare beef to serve to others. Cattle ranchers do all they can to raise healthy, high quality cattle that will produce high quality beef, and then, ultimately, it is in the hands of cooks and chefs to prepare a delicious meal. Meet Bruce Brown of Phoenix-based Bruce Brown Catering. The Arizona Beef Council has partnered with Bruce to serve beef creations at several events and we’ve also learned a lot from him about the world of catering. We visited him to share about the catering business and beef.

What brought you to catering and when did you start?

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Bruce and wife Susan are a dynamic catering duo.

I have actually been in the food business my entire life. I grew up on the largest commercial hog farm in New York State. When I was seven years old, my mother started a frozen custard stand which also offered bbq, pork and beef burgers which were all produced on the family farm. Before I could see over the service counter, I was offering people delicious food. When I graduated from college, my father had progressed into the catering business, doing mostly bbq chicken, ribs and pig roasts. At that time, we worked together for a few years, and then, with his constant encouragement, I branched off with my own similar business in Upstate New York.

Have you always enjoyed food and preparing food for others?

As the story goes, at the age of eight, I made my first pasta sauce and dinner for the family. I am not sure how good it REALLY was, but, they told me it was and my culinary career was begun. So I have to say with an emphatic YES, I have always enjoyed preparing food for others.

What’s the most fun type of catering event?

Without a doubt, the most fun and rewarding catering that we do each year is the Arizona National Livestock Show (ANLS). We have been honored to be the caterer for the show since 2008. As challenging as providing many different types of services, serving approximately 4500 meals in four days is a lot of work, but rewarding! The people involved in the ANLS make this so rewarding and fun.

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What cuts of beef are best suited to catering and are the biggest hits?

The cut of beef best suited really depends on the event and type of service needed. Our most popular and favorite beef item is hand carved, Arizona mesquite smoked, New York Strip Loin. We like the personal service offered through the carving station and everyone loves hand carved, medium rare beef! For an event which does not allow for a carving station, we like to offer braised short ribs with a California cabernet bbq sauce or smoked brisket with spicy horseradish sauce.

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We’ve asked you to create some wild beef pairings (beef bacon and chocolate chip cookies, beef and beer chili, mini beef Rueben bites). How does the versatility of beef benefit your recipe creations?

One of the things I enjoy about catering is creating so many different items for people to enjoy. We offer everything from an upscale plated dinner with a filet steak to a backyard bbq with burgers. One delicious long and ongoing trend is the gourmet burger…we have had a call for a mixed grind including brisket with sirloin and short rib…a TRUE steak burger! For instance, for a buffet utilizing a chafing dish, we prefer to offer a braised beef. This prevents the concern of serving an over-cooked product. On the other hand, for a nicer offering, we will serve steaks directly from the grill or as a plated dinner where we control the temperature the meat is served.

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Mini beef bacon rueben sandwiches served at Phoenix Cooks.

What are some trends you’ve seen in the catering world?

The trends in the catering world seem to be set by “The Food Network,” celebrity chefs and their shows as well as Pinterest. They say the only thing constant is change and we certainly see that in our business. One of the main trends is Farm to Table and seasonal, local products. It seems like a pretty basic and simple concept, yet it has become a great marketing tool. Small plates and miniature desserts are popular. You see many passing trends such as molecular gastronomy. Happily for us beer lovers, beer and food pairing and gastropubs certainly seem to be a trend here to stay! We have always concentrated on our core value of serving delicious, simple food, prepared properly.

What, if any, changes have you seen in catering and what do you see for the future?

We have seen a great increase in fast/casual restaurants offering catering services. You also see people looking for healthier options to serve their guests.

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What are the most common questions you receive about beef from your clients?

Mainly, our clients ask about the different preparations and which cuts of beef will work best with the menu they are offering. Many times people will want to offer a second protein option along with beef and we offer them a cut and preparation which pairs well together.

Lastly, what is your favorite cut of beef?

Tough question…I am definitely a steak-and-potatoes guy! It is a tossup between a perfectly grilled, medium rare Ribeye and thinly sliced Arizona mesquite, smoked New York Strip Loin with spicy horseradish sauce…sometimes a good grilled Tri Tip, thinly sliced. Maybe some smoked brisket with either tangy bbq sauce or my go to horseradish. I also like a good carne asada taco…sometimes a slowly smoked beef bbq sandwich. Then again…you just cannot beat a thick, juicy burger!

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Ranch Mom-Approved

Labor Day is an American holiday which is celebrated to honor the contributions that workers have made to add to the strength, prosperity, laws, and well-being of our country. Here at the Arizona Beef Council, we prefer to celebrate by listening to the clicking of the lighter on the grill, seeing the flames jump skyward upon ignition and then slapping a few tasty steaks and beef hot dogs on to sizzle. Because beef is so often the center of our Labor Day celebrations, we are bringing you Arizona ranch mom-approved beef appetizers so your whole day is beefy!

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Pam Turnbull, current Arizona State Cowbelles’ President, teaching students about beef and beef by-products.

Pam Turnbull, current Arizona State Cowbelles’ President and resident of Dragoon, AZ, shared with us her granddaughter’s favorite recipe for a cookout which could work as the main meal or something tasty to snack on while enjoying a cold one and conversation with friends and family. She said, “My granddaughter enjoys a simple beef kabob with pineapple in between the cubes of steak.” Here’s a similar recipe for your use. Just add pineapple to keep it up to par with the Turnbull family!

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Sarah King and her daughter on a gathering day. If you’re a busy mom like Sarah, you’re going to want to take note of her appetizer idea.

Sarah King, wife, mother, and rancher at the King Anvil Ranch, said “A seven-layer dip with ground beef as a layer is always a hit! I make it in a pie dish with ground beef, guacamole, salsa, shredded cheese, beans, sour cream and some green onions sprinkled on the top.” Who needs a recipe when you get details like that but just in case you’re domestically challenged and like a recipe (like us) here you go.

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Not only does Adriana help on the ranch, work in town, but she also supports her kids in raising and showing livestock for local stock shows and county fair.

Oftentimes, being a ranch mom also involves work in town. Adriana Arrington, rancher at the Mlazy J Ranch, is no stranger to this busy lifestyle, but loves it all the same! When asked what her favorite beef appetizer was she first asked her kids to vote on their favorite. The results are in: taco nachos made with their homegrown Arizona beef was the winner! Not only is this an easy recipe, but is super customizable and great to do when you need to use those random ingredients left over in the fridge.

 

 

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Lauren and her family enjoy lots of yummy protein via beef and dairy!

“I admit, usually beef is the main dish for me so I’m really having to think for a beef appetizer! I keep thinking chili, especially for transportability, and if you served it in cups instead of bowls it could be an appetizer right? And at our house, it is always served with lots of cheese and sour cream or Greek yogurt. Yay protein!” said Lauren Kerr, of Kerr Dairy. We like the way she thinks as getting the appetizer to the BBQ is often half the battle not to mention all of the delicious topping suggestions. Lauren’s husband, Wes, was recently featured on our blog. To learn more about Kerr Dairy and Lauren’s family check out that post here.

Did these Arizona ranch and dairy moms inspire you to cook up one of these delicious beef appetizers? We don’t see how you could resist. As you celebrate your Labor Day, we wish you relaxation, delicious food, and great company. Keep those grills on and the beef sizzling!

Father’s Day Favorites Features… BEEF!

Father’s Day is fast-approaching, and what better way to appreciate the role of a father than by preparing him a hearty, home-cooked beef dinner. While it does not have to be Father’s Day, nor do you have to be a father to eat beef, a day like this calls for special attention to this beloved red meat. We asked some local ranch dads what their favorite beef meals are as they should know how to best prepare a hearty, tasty beef meal after spending all day out on the range!

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Bas Aja with his grandson.

“A thick and juicy RIBEYE,” stated Dan Bell who picked the cream of the crop while many others attested to its supremacy as their favorite meal. “Do you need any time to think?” “Nope! Ribeye on mesquite, with salt and pepper. Garlic salt” was the rapid reply of Bas Aja, Executive Vice President of the Arizona Cattle Feeders’ Association and a rancher in Southwestern Maricopa County. Dean Fish agreed, also specifying over mesquite. Maybe we need to check this one out in the office!

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Dan Bell and family all dressed up at the annual Arizona Cattle Growers’ Association convention.

Of course, all beef is great and some fathers had a little harder of a time settling on one beef dinner. Jim Webb of the Scottsdale, AZ answered, “Anything that comes with beef is good. If I had to pick one, it would be a steak dinner. Steak with potatoes. No vegetables…well, maybe asparagus.” Out on the V Bar V Ranch in Rimrock, AZ, Bopper Cannon gave a vote to the rib steak. His son, Keith Cannon, who is also a dad, was raised right with good beef cooking and wasn’t even willing to specify a cut, “Anything!”

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Dean Fish with his son, Garrett, and daughter, Laurel, receiving his president’s buckle from the Arizona National Livestock Show.

Wes Kerr from the Kerr Dairy in Buckeye, AZ followed suit in loving all cuts of beef, but managed to narrow it down while proving to be a fan of his mother’s cooking by saying, “Ooooh I like it all!! Hmmmmm, well my mom makes THE BEST meatloaf.” And in case you’re reading this Wes, we’re expecting an invite over for dinner to prove this true!

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Wes Kerr and family at their family dairy, Kerr Dairy.

Some other popular favorites include grilled tri-tip, volunteered by Patrick Bray, rancher from Goodyear, AZ and a vote for grilled brisket from Joe King of Green Valley, AZ, who also informed us, “We are actually having that for our dinner on Sunday [Father’s Day]”.

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Joe, Sarah, and Evelyn King.

With ground beef, steaks, ribs, roasts, and more, there are endless combinations for delicious and nutritious beef meals that fit you and your family. Beef, It’s What’s for Dinner can help you plan your next meal. The Interactive Butcher Counter allows you to explore the different meat cuts while providing information on how to cook those cuts, the nutrition facts, and some tasty recipes.

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A great example of an Arizona ranching family: proud of each other and proud of their beef! Pictured are the Aja and Bray families.

Every dad enjoys a delicious home cooked meal, and what better dinner foundation than beef, packed with powerful protein and 10 essential nutrients? After reading some favorites from fathers out in the beef community, we hope you gain some inspiration and enjoy beef as much as they do! From Arizona Beef to all the fathers out there, Happy Father’s Day!

Blog post by Nicole Van Eerd and Shayla Hyde, Arizona Beef Council 2017 Summer Interns.

Memorial Day Round Up

The biggest weekend for grilling is here and we want to make sure you are prepared to impress your friends and family! We’ve compiled resources for you which include recipes, grilling tips, and more. Basically, just lots of reasons to fire up the grill this weekend and cook a delicious beefy meal!

beefhero-1495666243989-null-HRThe Beef Checkoff Releases its Most Coveted Recipies and New DIY Burger Bar Video to Make Summer Grilling and Entertaining Even Tastier
If you’re making burgers you’ll want to make sure and check out this link. A video, lots of ideas, and delicious results guaranteed.

34033354683_682b71d3d8_bTumeric Rubbed Reverse Seared New York Strip with Bok Choy
Girl Carnivore knows her beef. If you want an amazing eating experience, you’ll want to check her out.

8-19-2016_marinades_9The 100 Best Burgers in America, Ranked by Our National Burger Critic
So not everyone wants to cook out this weekend and that’s okay! This link will give you the best 100 burgers to try out around the country. Here’s an idea. Make this list into a road trip! Find the best burgers closest to you, grab your best pal and hit the road.

cowboy-ribeye-herbs3 Reasons to Grill Steak This Weekend
Do you really need more reasons? Well, if you do check out this gal. Flavor, health, and budget all sound like good reasons to us.

Only the Best for Mom: Beef Brunch Recipies

happyMother's DayTo say a mother is an especially important person is a severe understatement. She sacrifices all she has, social life, finances, hobbies, and more, to ensure her children are properly cared for and loved beyond measure. Mothers are also given the job of disciplinarian which encompasses more than just laying down the law, but also provides her children with a structure and moral compass pointing in the right direction for use later in life. She also worries about things she can’t change or prevent, but never the less, she worries. She worries about the dangers of the world and constantly thinks how to can ensure those risks never fall upon her children.

Each year, we celebrate our Mothers on only one day. During this day of celebration, we try to show our moms how much we care, but it’s a challenge to shove all that gratitude in one day. From flowers to jewelry, there are many options for mom, but we are partial to one idea. And that is a lovely brunch, cooked with love, and served to her in bed. She gets up every morning to ensure everyone is ready to go for their busy days, it’s mom’s turn to take a load off and enjoy some pampering.

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Courtesy of the Beef Checkoff

Beef Breakfast Waffles with Mango Syrup

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Courtesy of the Beef Checkoff

Breakfast Brisket Tartine

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Courtesy of the Beef Checkoff

Beef Breakfast Pinwheels

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Courtesy of the Beef Checkoff

Breakfast Sausage and Goat Cheese Egg Bake with Hash Brown Crust