Top Ten Most-Read Arizona Beef Blog Posts of 2020

It’s the beginning of a new year, full of possibilities, but we can’t just forget about 2020. It was a year of ups and downs but the Arizona Beef blog continued to share the story of Arizona beef. Check out our annual round up of the Arizona Beef Blog’s top ten most-read posts. We visited with ranchers across the state to bring you more information on how beef is raised, delicious beef meals were cooked and shared so you can recreate them at home, and much more. Enjoy!

10th Most Read Blog Post

What is Range Management and Why is it Important?

A blog post all about what range management is and why it’s important with information collected from our many visits with Arizona beef ranchers from across the state.

9th Most Read Blog Post

Brooke Appetit: Beef Shish Kabobs with Lebanese Rice

Brooke is no stranger to our list! She has been on here before and she deserves to be here again with this delicious recipe. You probably want to check this one out if you haven’t already.

8th Most Read Blog Post

The Beef Lifecycle

The beef lifecycle can be confusing, and we mapped it out in this blog post.

7th Most Read Blog Post

From Ranch to Kitchen: Rancher and Chef Collaborate

A Q&A with executive chef Ryan Clark and Arizona rancher Dean Fish was compiled after they had the chance to visit each other’s places of work for a special collaboration with Beef. It’s What’s for Dinner. and Chef’s Roll.

6th Most Read Blog Post

Meet Your Ranchers: Emmett and Lori Sturgill

Some of our most favorite blogs are about the ranchers who raise the delicious Arizona beef we eat. This one was no exception! This blog and many others on this list were generously funded by the Arizona Cattle Industry Research and Education Foundation.

5th Most Read Blog Post

Arizona Beef’s Simple and Easy Prime Rib Roast

Lauren has worked on this recipe for literally years and it’s about as close to perfection as it can be. So we shared it with you this year! The goal of this particular recipe was to make it simple. And that it is! You’ll want to save this one so it’s ready for your next special gathering.

4th Most Read Blog Post

Meet Your Ranchers: Anita Waite and Sherwood Koehn

Another blog funded by the Arizona Cattle Industry Research and Education Foundation and another great visit with a hard-working Arizona beef rancher. Anita and Sherwood place heavy emphasis on leaving the land better than they found it while raising high-quality cattle to give us delicious beef.

3rd Most Read Blog Post

Meet Your Rancher: Angie Newbold

Angie is a first-generation rancher with true passion for the beef community. She also happens to be a dedicated runner and this blog highlights how the two worlds mesh.

2nd Most Read Blog Post

Meet Your Sale Barn Owners: The Shores Family

The Shores family embodies heritage, dedication, and passion for what they do. They share all about the sale barn life, how important this portion of the beef lifecycle is to the community, and all about the genuine devotion this family has for the families in their community. Blog funded by Arizona Cattle Industry Research and Education Foundation.

Most Read Blog Post of 2020

Meet Your Rancher: Cassie Lyman

Finally, our number one most-read blog post of 2020 features Cassie Lyman of Lyman Ranches. To say Cassie is a powerhouse would be an understatement because she is much more than that. She is a mother, a devoted church member, a dedicated wife, a volunteer, a business owner, a rancher, and the list goes on. This was the first blog post we published in 2020 and it did not disappoint.

Thank you to each of our readers for reading along. Please let us know what you want to see more of in 2021. We will be here, sharing the story of dedicated Arizona beef ranchers working hard to raise delicious beef for their families and for yours.

Tips and Tricks for an Easy Holiday with Beef

There are lot of tips and tricks out there so we wanted to compile them into one page for your ease. We know the holidays are stressful and we want to help take a little bit of pressure off. These tips will cover things from food safety and help with your Prime Rib Roast, to ideas for before and after the big holiday meal. We hope you have a very Merry Christmas and can’t wait to chat with you in a great New Year!

Prime Rib Roast Tips:

  • Check out our Simple and Easy Prime Rib Roast Recipe by clicking here.
  • When picking a Prime Rib Roast, I like to choose one with a large Ribeye Cap. That’s the highly-marbled part of the roast that “hugs” the eye of the Ribeye on the outside. It’s my favorite part because it tastes like “beef candy.” (tip from our executive director Lauren)
  • Bone-in vs boneless: Bone-in cuts of beef draw more flavor from the bones. Plus, the Prime Rib bones are DELICIOUS and your guests may fight over them. But if you have a boneless roast, that’s ok! It will save you one step when carving.
  • How many pounds of beef do you need? You could use plan on ½ pound per person (uncooked weight) as a guide.
  • Following proper food safety defrosting instructions is very important. If your roast is frozen, plan for plenty of time for the roast to defrost in the refrigerator (NOT at room temperature on your counter). Here are some food safety and defrosting tips.
  • “Stripping” fresh rosemary and thyme: Unless you want to pluck each leaf individually, easily and quickly strip the leaves off the stems by pinching the stem end with one hand and swipe down the length of the stem with your fingers on your other hand.
  • Allowing the Prime Rib to rest for 15-20 minutes is very important. Be patient to allow the juices to re-absorb into the meat ensuring a tender, juicy roast. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.
  • For more beef recipe inspiration and tips, visit Beef. It’s What’s for Dinner.’s Expert Tips for the Perfect Holiday RoastAll About the Prime Rib and Beef Up the Holidays.

Meal Ideas for Before and After Christmas Dinner:

  • Best Brunch Recipes: It might be the morning or the day after Christmas, but you and your family are still going to be hungry. This link takes you to a collection of easy-to-prepare brunch recipes that are a delicious way to keep everyone content.
  • Holiday Appetizers: Be warned – once you serve these bad boys you’ll be on appetizer duty for life. From handheld cocktail hour bites to low-key yet festive pre-dinner snacks, these are sure to please.

Creating the Atmosphere:

  • While you’re sitting down to enjoy your Prime Rib Roast on Christmas Day, have the Beef Drool Log playing in the background to set the ambiance.
  • This special beef dinner isn’t complete without a bold red wine pairing! A robust cabernet, like Louis M. Martini’s Sonoma County Cabernet, pairs perfectly with beef, and to make holiday shopping easy, Beef. It’s What’s For Dinner. and Louis M. Martini partnered to offer a $15 rebate. Just buy two bottles of Louis M. Martini wine and a Prime Rib Roast and at your local grocery store in states where legal.
  • With smaller gatherings, leftovers are more likely. The beef experts have you covered there too with effortless recipes that showcase leftover Prime Rib. Try a Beef and Spinach Breakfast Sandwich or the Four-Seasons Beef and Brussels Sprout Chopped Salad to keep the celebration going and enjoy your leftovers the next day.
  • If putting a Prime Rib Roast at the center of the dinner table isn’t enough holiday cheer for you, be sure to check out the latest spin on the Beef Drool Log, “Twas The Night Before Beefmas,” which features a beefy Christmas Eve tale inspired by a true love of beef.

That is a lot of tips, but just in case we missed one or you need even more check out Beef. It’s What’s for Dinner. All these tips and more can be found here.

From Ranch to Kitchen: Rancher and Chef Collaborate

The journey to deliver high-quality and safe beef requires collaboration from pasture to plate. At each step of the process—from the beef farmers and ranchers who raise beef and adhere to Beef Quality Assurance standards to the chefs and restaurateurs who prepare beef in their restaurants, there is a strong commitment to delivering high-quality beef that consumers love. That’s why Beef. It’s What’s for Dinner., in partnership with Chef’s Roll, brought beef farmers and ranchers together with chefs to learn about each other’s segment of the beef business.   

Executive Chef Ryan Clark of Casino Del Sol in Tucson met with rancher Dean Fish, manager Santa Fe Ranch in Nogales, Arizona. In a day on the ranch, Chef Ryan learned about environmental stewardship, management of the land and water resources as well as proper cattle handling techniques to ensure animal safety. Likewise, Dean spent a day in the kitchen with Chef Ryan as he cooked and served his popular Cowboy Ribeye that he currently serves in his restaurant.

In addition to these Arizona beef-aficionados, Beef. It’s What’s for Dinner. and Chef’s Roll will be featuring four additional beef ranchers and chefs from Oklahoma, Georgia, Idaho, and California. 

The stories and videos from the ranch and kitchen are featured on Chef’s Roll’s digital properties (see video here). Chef’s Roll is a global digital community that inspires culinary professionals through knowledge sharing with their 18,000 members and followers from 147 countries. They are chefs, wine professionals, mixologists and hospitality professionals. The Chef’s Roll team creates photo and video content to share with their members and social media followers as well as creating live events for chefs. 

Arizona Rancher Dean Fish (left) and Chef Ryan Clark (right)

We asked Chef Ryan and Dean to share a little more about their time spent together. We hope you enjoy hearing about their unique perspectives.

  • Chef Ryan: When did you realize you had a passion and skill for cooking?
    I started cooking in Tucson at a small boutique restaurant. Everything was from scratch and it really opened my eyes to the amount of work and passion that goes into preparing a meal. My first big promotion was at 17 when I took over as the Chef De Cuisine… and I never looked back.
  • Dean: When did you realize you wanted to pursue a career raising cattle and sharing about ranching?
    I have craved being a part of the beef industry and the western lifestyle since I can remember. I have always enjoyed being around cows and horses while learning more about them. I pursued all opportunities to get more knowledge in all aspects of cattle production and management. I now get to do it every day and realize that it is a great responsibility to produce a safe, wholesome, nutritious and tasty product while taking care of the land, wildlife and other resources.
  • What did you find most interesting in learning from each other?
    Chef Ryan: My favorite part of the tour was seeing how Dean interacted with the livestock daily. His relationship with them went far beyond what most would expect. You could tell from his words and actions that he not only respects the process but also loves telling the story. It is moments like these that will continue to push me to visit the ranchers and farmers that make our food possible.
    Dean: Chef Ryan is a world-class talent that has a passion and a flair I have rarely seen in any field. He is top notch at what he does and makes it look easy. His creativity in preparing the cuts we showcased was the most surprising part to a guy like me that uses salt, pepper and mesquite wood for everything. Chef Ryan was also an exceptionally good communicator and took the time to share his process and explain the steps to me.
  • Chef Ryan: What part of your visit to the ranch will you most likely share with customers, colleagues and friends?
    I think as a chef it’s more important than ever to visit our ranchers and farmers. You take back a different respect for food when you see the process firsthand. It helps refresh your outlook and food philosophy and find new inspiration. Every time I make a trip, I come back into the kitchen with new ideas and energy that helps create dishes that tell the story.
  • Dean: What part of your visit to the kitchen will you be most likely share with visitors to the ranch, colleagues and friends?
    The creativity was the biggest takeaway for me and encouraging people to try different flavors and preparation techniques.
  • In what ways can beef farmers and ranchers and chefs continue to work together?
    Chef Ryan: Collaborations are so important. Our guests love to know where the food comes from that they are eating. Having a beef farmer or rancher come to the restaurant for a special dinner and interact with a guest is an experience like none other. 
    Dean: I think anytime that producers can see the talent, work and effort it takes to showcase beef and encourage the consumer to choose beef is valuable. On the other side, helping chefs realize the work and care it takes to produce beef helps to create appreciation for the process. Ranchers assume beef just gets cooked and sold and chefs may assume beef just shows up in their restaurant. These connections are very valuable and I am a huge Chef Ryan fan!
  • What is your favorite beef meal (cut and preparation)?
    Chef Ryan: Anything braised.  I don’t want to say that quick cooking methods are easy but there is something about the process of an all day braise that you can really taste in a dish. Oxtails, Short Rib and Chuck Roast are a few of my favorites.
    Dean: Trick question here! I love all of the cuts. If I had to pick a favorite, I would have to say a bone-in Ribeye cooked over a wood fire would be my favorite. Followed closely by a marinated flank steak cooked the same way and eaten in a homemade flour tortilla!

Arizona Beef’s Simple and Easy Prime Rib Roast

This week’s #AZBeef blog post is from Lauren Maehling, the Arizona Beef Council’s Executive Director. She shares with us a delicious and simple Prime Rib recipe that is sure to impress your family this holiday season.


Cooking and serving a perfect Prime Rib for a special occasion was a goal of mine but I was completely intimidated for far too long. Overseeing the quintessential holiday protein highlight is a hefty responsibility. There is a fine line between tragic or magic when it comes to preparing the main course of a special meal, and we want to help you confidently dazzle your guests with a delectable Prime Rib this holiday season. It’s taken me a few years to tinker with a recipe, and I’m honored to share this one with you.

Before we begin, I’d like to suggest a festive video to get you in the roasting spirit: behold, the Drool Log and ‘Twas The Night Before Beefmas.

Now, about this recipe. There are many ways to prepare a Prime Rib Roast that result in an excellent eating experience (BBQ, smoker, roaster, oven, oh my!). This is a simple yet tasty recipe that has become my go-to that I’ve modified and shared with family and friends over the years. Though this recipe calls for oven roasting, it could easily be adapted to another low and slow cooking method. Whether you follow this one or another preferred stand by, I hope you enjoy, and cheers to the beef farmers and ranchers who work year-round to raise delicious and nutritious beef.

Garlic and Herb-Crusted Prime Rib

Notes: Make sure to read the tips at the end. This recipe isn’t an *exact* science (except for the internal temps – don’t wing those!) But the herbs and garlic are approximate and not set in stone. If you have a little more or less rosemary, it’s going to turn out just fine. It’s ok to wing this part. Really like garlic? Keep on peeling and chopping. Tired of meticulously pulling each tiny individual leaf of thyme (or in my case, is your husband tired of plucking each leaf? 😉). If so, call it good (but see the tip about rosemary and thyme to make your life easier). I realize the recipe looks “wordy” but please don’t be intimidated. I wanted to include as much commentary to help the process.

Ingredients

  • Prime Rib Roast (officially called a Ribeye Roast and sometimes called a Standing Rib Roast) – I prefer bone-in but boneless is wonderful also. More about this cut here.
  • Fresh Rosemary: about 8 sprigs or 2 packs if you’re buying it from the market in those little herb packs. Will be about ½ cup chopped. You can use less if you have a small roast.
  • Fresh Thyme: 6-8 sprigs which is one of those herb packs from the market.
  • 2 heads of Garlic: reserve 5-8 cloves. Finely dice the rest.
  • Extra Virgin Olive Oil
  • Your favorite Steak Seasoning (I like one with salt, pepper, garlic powder and parsley)

Prep Work for Herb Crust

  • Thinly slice lengthwise the 5-8 cloves you set aside (these will be to insert into the roast). Keep these separate from the chopped garlic.
  • Finely chop rosemary, thyme and garlic.
  • Mix together herbs with olive oil to a consistency you could rub all over the roast. It should be the consistency of a thin paste.

Cooking

  • Preheat oven to 500˚F with oven rack in the lower third of the oven (so your roast and roasting pan are sitting in the middle of the oven).
    • Not necessary but a bonus to the Prime Rib cooking experience, tune in to the Drool Log for 2 hours of uninterrupted satisfying sizzle. It will look fabulous on your TV.
  • Make sure roast is dry. Pat with paper towels, if needed.
  • Poke holes approximately 1” into the roast with a paring knife to insert the sliced garlic (tutorial video here). I like to add the garlic all over the top fat cap of the roast. The garlic will add extra flavor, unless you don’t want extra garlic flavor, then you can skip this step.
  • Coat roast with your favorite steak seasoning. How lightly or heavily you season is up to your preference and taste.
  • Now coat the entire roast in the garlic and herb paste. Doesn’t it smell divine?
  • Place the roast bone side down on the rack of your roasting pan. If cooking a boneless roast, make sure the fat side is up. If you don’t have a roasting rack, you can make one like this DIY roasting rack.
  • Insert an oven-proof thermometer, if you have one, into the center or thickest part of the roast, taking care to avoid the bone (if cooking a bone-in roast). I like a digital instant-read thermometer that can be read outside the oven.
  • Now is the time to put this grand roast in the oven! Cook at 500˚ for 20 minutes (preheated, of course, in case you ignored that first step).
    • Keep a watchful eye on the outer crust. If it looks like it is getting too dark (aka burning), loosely cover the roast with a sheet of aluminum foil.
  • After 20 minutes, lower oven temp to 350˚F. 
  • Total cooking time will vary depending on the size of the roast. Plan on 15 minutes per pound of beef. So, if your roast weighs 8 pounds, your total cooking time will be approximately 2 hours. This is approximate as every oven is different, and that’s why it is very important to watch the internal temperature reading. Internal temperature is more important than the time on the clock.
  • Remove roast from the oven when meat thermometer registers 115-120°F for medium rare. As the roast rests (next step), the temperature will continue to rise. Some people like more done and some like more rare. It’s up to your personal preference.
  • Transfer Prime Rib to a cutting board and loosely tent with aluminum foil. Let rest 15-20 minutes. Resting is important – see note below. 
  • Time to carve! First turn the roast on its side and remove the ribs. To do this, follow the curve of the ribs as close and you can making sure to hold the roast steady with a serving fork or tongs. Once the ribs are removed, turn the roast with the fat side up and carefully slice pieces to your desired thickness. I like 1” thick slices, but if you like thinner or thicker, you do you.
  • Enjoy! You’ll have salty and crusty end pieces for the end-piece lovers, and a nice medium rare in the middle for everyone else.

Tips:

  • When picking a Prime Rib Roast, I like to choose one with a large Ribeye Cap. That’s the highly-marbled part of the roast that “hugs” the eye of the Ribeye on the outside. It’s my favorite part because it tastes like “beef candy.”
  • Bone-in vs boneless: Bone-in cuts of beef draw more flavor from the bones. Plus, the Prime Rib bones are DELICIOUS and your guests may fight over them. But if you have a boneless roast, that’s ok! It will save you one step when carving.
  • How many pounds of beef do you need? Plan on ½ pound per person (uncooked weight).
  • Following proper food safety defrosting instructions is very important. If your roast is frozen, plan for plenty of time for the roast to defrost in the refrigerator (NOT at room temperature on your counter). Here are some food safety and defrosting tips.
  • “Stripping” rosemary and thyme: Unless you want to pluck each leaf individually, easily and quickly strip the leaves off the stems by pinching the stem end with one hand and swipe down the length of the stem with your fingers on your other hand.
  • Allowing the Prime Rib to rest for 15-20 minutes is very important. Be patient to allow the juices to re-absorb into the meat ensuring a tender, juicy roast. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.
  • For more beef recipe inspiration and tips, visit Beef. It’s What’s for Dinner.’s Expert Tips for the Perfect Holiday Roast, All About the Prime Rib and Beef Up the Holidays.

There are many techniques and recipes that result in a delicious Prime Rib. Please share with us in the comments, what is your favorite?

Animal Care and Antibiotic Use in Cattle

Arizona cattle farmers and ranchers have many tools to keep the animals in their care healthy and safe, including nutrition programs, veterinary care, facilities that ensure comfort, and good management practices, such as low-stress handling, vaccines and antibiotics, when necessary. No matter the tool, when it comes to animal health, the practices are science-based, regulated and, above all, good for the animal and the consumer.

Photo by Hazel Lights Photography.

HOW DO RANCHERS KEEP CATTLE HEALTHY?

Arizona farmers and ranchers work diligently to manage their cattle for optimum health. It begins with proper nutrition. Whether out on grass or in a feedyard, cattlemen work with nutritionists to make sure the cattle are receiving the right balance of energy, protein, vitamins and minerals to keep them healthy. Cattlemen also work with their veterinarian to determine the disease risks their cattle may face and develop a “herd health plan” to minimize those risks.

LOW STRESS HANDLING METHODS CONTINUE TO EVOLVE

The Beef Quality Assurance (BQA) program helps to ensure the consumer, the animal, the environment and the beef community are cared for within guidelines and regulation. BQA is a program that provides information to U.S. cattle farmers and ranchers along with beef consumers on how common sense husbandry techniques, like low stress animal handling, can be coupled with accepted scientific knowledge to raise cattle under the best management and environmental conditions.

HOW ARE ANTIBIOTICS USED IN THE CATTLE RAISING PROCESS?

There has been a great deal of discussion lately about how antibiotics are used in raising livestock. The reality is that farmers and ranchers take antibiotic use in livestock very seriously and continuously evaluate their use based on the best possible science.

Let’s explore the role of the antibiotics in animal care.

  • Antibiotics are used in animal medicine to prevent, treat, or control disease, which is important to animal and human safety.
  • When an animal gets sick, farmers, ranchers and veterinarians carefully evaluate if, and when, to administer antibiotics.
  • Cattle farmers and ranchers believe not treating cattle that become sick is inhumane as part of their ongoing commitment to animal health and welfare. When administering antibiotics, they follow product label directions or the prescription provided by their veterinarian, meaning they adhere to usage guidelines to protect both animals and humans that have been rigorously tested and approved by the United States Food & Drug Administration (FDA).
Photo by Hazel Lights Photography.

HOW ARE ANTIBIOTICS GIVEN TO CATTLE?

  • Depending on the circumstance, antibiotics may be given to cattle as individual injections or added to feed or water to treat a larger group that has been exposed to or to prevent illness.

ARE ANTIBIOTICS SAFE?

  • All antibiotics must go through rigorous government scrutiny before being approved for use in livestock.
  • Animal medicine goes through three layers of approval to determine if the medicine is safe for the animal, the environment and the humans who will consume the meat. All three areas must be evaluated before approval from the FDA.
  • Even after they’re approved, antibiotics are continuously monitored and must be re-evaluated annually. The antibiotics will only stay on the market if they continue to be proven safe.
Photo by Sarah King.

HOW ARE RANCHERS WORKING TO USE ANTIBIOTICS RESPONSIBLY?

  • Farmers and ranchers must have authorization from a veterinarian to use antibiotics that are important to human medicine through feed and water and have invested in research and education programs designed to help improve how antibiotics are used.
  • Farmers and ranchers have no reason to overuse antibiotics but rather every reason to use them as selectively as possible. Most importantly, responsible use is the right thing to do but furthermore, antibiotics are a costly input for the small business men and women who raise cattle.
  • Farmers and ranchers worked with veterinarians and developed guidelines for the judicious use of antibiotics through the Beef Quality Assurance program decades ago. The commitment by cattlemen to responsible antibiotic use continues today with BQA educational resources like “Antibiotic Stewardship for Beef Producers” released in 2016.

ARE THERE RESIDUES FROM ANTIBIOTICS IN THE MEAT I EAT?

Beef farmers and ranchers, along with veterinarians, are committed to following guidelines to ensure no meat with antibiotic residue above the FDA tolerance level enters our food supply.

The FDA sets withdrawal times for all veterinary drugs, including antibiotics. Withdrawal time is the amount of time required for the drug to be fully processed by the animal’s body; the withdrawal time depends on the drug but typically ranges from zero to 60 days.

The USDA randomly tests and monitors beef before it gets to you. By law, no meat sold in the U.S. can contain antibiotic residues above the Maximum Residue Levels (MRLs) set by the FDA to ensure safety.

Preserving the effectiveness of antibiotics is a cause for all of us. Even making sure to finish the full course of antibiotics prescribed to you or to your animals is essential to the fight against antibiotic resistance. To this end, the beef community is committed to further investing in research to better understand how to effectively and appropriately use antibiotics to best protect animal and public health.

Photo by Dave Schafer.

For more information on this topic and many others visit www.BeefItsWhatsforDinner.com.

Beef Cooking Lesson: Stewing

The weather forecast is showing cooler temperatures across Arizona in the coming days so now is the perfect time to brush up on your stewing skills. There’s nothing better than a warm, hearty meal after a cold day. Can you say “comfort food?” On top of the good vibes stewing brings, it’s also a fairly simple skill to learn. This is a slow-cooking method, similar to braising, with the key difference being the beef is covered in liquid. Stewing is best done in a heavy stockpot or Dutch oven on the stovetop or in the oven, or in a slow-cooker. Check out the lesson below and be sure to visit Beef. It’s What’s for Dinner. for recipes and more cooking lessons.

CUT AND DREDGE

If you’re using pre-packaged (or cutting your own) chunks, make sure they’re not too small to prevent overcooking. Aim for cubes about the size of a golf ball. Many stew recipes call for dredging the beef in seasoned flour before browning.


BROWN THE BEEF

Heat a drizzle of oil in the pan over medium heat and brown the meat on all sides, and drain (unless your recipe says to leave the drippings). You may need to work in batches if using a smaller pan. If you’re using a slow cooker, transfer it over.


ALL TOGETHER NOW

Depending on your recipe, now’s the time to add seasonings, vegetables and liquid — such as beef broth, wine, beer, juice or even water. Bring the liquid to a boil, then reduce heat to low and cover with a tight-fitting lid.


SIMMER AND STEW

Follow your recipe for timing guidelines. Don’t lift the lid — unless your recipe calls for adding vegetables or other ingredients later on. You’ll know it’s done when the beef is fork-tender.



Need some recipe inspiration? Check these out to use your new stewing skills.

Simple Savory Beef Pot Roast

A delicious take on the family dinner classic. Cook a Blade Chuck Roast low and slow, then finish with a frozen veggie blend to save time without sacrificing flavor.




Horseradish-Braised Pot Roast with Barley and Kale

Simmered slowly in nippy horseradish, this Pot Roast recipe is a satisfying change to the typical Sunday supper with the addition of barley and kale.




Yankee Beef Pot Roast

Looking for a classic American recipe? Our cozy Yankee Pot Roast is sure to please in any weather.




Images and recipes courtesy of Beef. It’s What’s for Dinner.com.

Meet Your Ranchers: Emmett and Lori Sturgill

The setting sun over rugged, mountainous terrain, with a cowboy’s silhouette to finish the image is what many people visualize when they hear someone’s profession is a “rancher.” While that image may be true, ranching and raising beef is also a business. Just like running a grocery store, marketing firm, or other entities, successful ranchers follow the same rules. Raising beef involves a living animal and a lot of heart, but it is still a business.

Emmett and Lori Sturgill are ranchers who have built cattle raising businesses with the end goal of producing delicious, high-quality, and nutritious beef. Now, just because one of their goals is to make a profit, does not mean that they lack the passion for their work. They are lucky because this business is built on the work they love.

Emmett Sturgill, retired law enforcement, comes from a long line of ranchers. Photo by Hazel Lights Photography.

Emmett, retired law enforcement, comes from a long line of ranchers. His dad was a traditional cowboy and moved from cow camp to cow camp as the jobs came available. Lori, formally a successful real estate broker, comes from a farming background but animals were always a part of her life. Together, over the past 10 years, they have worked to build a successful ranching business. Purchasing the main ranch is a story about a good friend helping another good friend. That story ends many years later with Emmett purchasing the ranch from his good friends, the Neals, and their longtime friendship is just an added blessing. Emmett strongly believes he is where he is today because other people helped him get here.

Lori, who sights fellow Arizona rancher Chuck Backus and his educational cattle symposiums as a source of their success, helped turn their cattle business around. Emmett admits that before she came along, his ranch was what he called a “cowboy ranch” meaning he had a variety of breeds and the main goal was producing a calf each year from each cow. Lori came in, found a way to focus their efforts, and has helped to gradually shift the ranch to producing high-quality Angus beef for both the local, national and international markets.

Lori Sturgill, previously a successful real estate broker, and now turned cattle woman. Photo by Hazel Lights Photography.

Lori, having a previous career in real estate, knows business. She knows what is required to succeed and it means time, persistence, and paperwork. The Sturgills worked to mitigate risk by diversifying their cattle. They primarily raise Angus cows which are bred to registered bulls, mostly Red Angus, each year. The calves produced from this part of the ranch are considered “program cattle.” The Sturgill’s ranch and cattle are 3rd party verified through an audit process which ensures the cattle meet certain criteria to sell in various markets, are given certain vaccinations at specific times, are fed qualified feed at weaning, and weaned no less than 45 days. There are many other criteria that the Sturgills and their cattle meet to address the growing concerns of consumers today and be able to ship overseas to other countries. The cattle that are raised in this program enter the traditional beef lifecycle also referred to as the commercial market.

The Sturgills also keep a limited number of animals for use in their local community, providing natural beef to consumers. These animals are grass-fed and fill the demand of people looking to purchase directly from a rancher in and around Kingman, Arizona. There are many challenges with this business including limited processing facilities and the amount of time it takes to raise an animal to harvesting weight, but Lori finds this an integral part of the business, even now.

An example of what a Corriente looks like. Photo by Hazel Lights Photography.

Finally, they also raise Corriente (another breed of cattle) steers for the sport of team roping. These animals are typically smaller in size with horns making them ideal for roping. These steers follow the same vaccination and health protocols as the rest of the herd to ensure longevity and wellness. This has provided customers with a healthy animal who can preform longer and thus led to many repeat customers.

On their ranches, Lori and Emmett are adamant about excellent cattle care. Their animals are all vaccinated and follow health protocol which were developed in conjunction with their veterinarian and also through their learnings from seminars like Beef Quality Assurance and other educational events. They also practice low stress cattle handling. This is a way of working with the animal’s flight zone to move them where you need them to go causing less stress on both the human doing the work and the animal. The goal with both priorities is to keep stress to a minimum to allow the animal to grow to its full potential. Lori also invented a unique way to deal with pests. Dairies often have rollers that scratch the animals’ backs, so Lori bought some of those but has taken them up a notch – adding fly and pest repellent. Not only is there not a fly in sight, but it is also one more way to reduce stress. No all-day flicking of the tail for these girls and boys!

Lori is proudly a self-proclaimed environmentalist, as most ranchers are. Her focus is on the care of their livestock and on the wildlife that coinhabits the range lands their cattle graze. It is tough to care for livestock and the land and not be concerned about the environment in which they live. She is a firm believer in balance to ensure the longevity of a ranch. She has begun to start planting trees at all of the watering areas to help keep the water cool for both her cattle and wildlife. This also keeps the drinkers (water troughs) cleaner as red algae doesn’t have the sun it needs to flourish when shade is present. The ranch is also part of many conservation programs, including increasing the population of pronghorn antelopes and working towards a reseeding program in the valley pasture on the ranch to reintroduce native grasses. The ranch management plan also includes proper rotation of the pastures to maintain the forage conditions with regular monitoring from the University of Arizona.

Lori and one of her horses. Photo by Hazel Lights Photography.

Lori and Emmett are firm believers that cattle take care of you if you take care of the cattle. The love the Sturgills have for their cattle, the land, and the people who buy their beef is evident in many ways. As we wrapped up our visit by the horse pens, with Lori scratching on one of her favorite colts, another family pulled in for a visit. Community is important and both Lori and Emmett embrace and nourish the relationships they have with fellow ranchers and town people, alike.  Ultimately, this is a business, and a successful one at that, but it’s a business with heart.

This blog post is made possible by the generous support of the Arizona Cattle Industry Research and Education Foundation.

You Can Always Come Back to the Kitchen: Foodservice Challenges Due to COVID-19

The foodservice industry, an important sector of the beef community, has been drastically affected by COVID-19. Join Jessica Obie, a center of plate specialist with US Foods®, to learn about the challenges and how restaurateurs have pivoted to succeed.

With 15 years of industry experience, Jessica’s career knowledge includes menu creation, food testing, cooking, management, and sales. Jessica is competent in the high demands of the kitchen and builds long-term, productive, and mutually beneficial relationships with customers. In her role, she provides profitable beef, seafood, poultry, and pork solutions for customers. Jessica received a Master of Brand Advantages from Certified Angus Beef.

In 2013, after working 13 years within the confines of restaurant walls, I made the bold decision to go into food sales. Naturally, being terrified about this uncertain, the sky is the limit, fully commission based so-you-better-hustle decision, I consulted my chef mentor (the one who used to make me stutter with fear). Not only did she support the idea of testing a new path, but she also offered the comforting words “you can always come back to the kitchen.”

In the years since, as I rode the roller coaster of success with the sales industry, her words held true and I was always able to rely on my experience in the kitchen to bridge commission paydays, while chasing dreams and keeping my culinary skills sharp.

That was until early spring of 2020. I watched in alarm the shutdown and futuristic uncertainty of the industry that had helped raise me. My fellow restaurant brethren/work families current and past were suddenly out of work, many of them never knowing another path than serving or cooking. For some, their future is still uncertain as they wait for their restaurants/hotels to re-open.

Unfortunately, ‘the new-norm’ may continue to prevent these cooks/servers/chefs/owners from going back to life as they knew it. Those who sat waiting on their heels, thinking life would return to normal will be left behind. But…those who saw this slow down/shut down as a reset button, took the time to stop, evaluate themselves and their business, and those that adapted to the situation, will persevere.

Masks are the new norm but brands are coming up with fun ways to embrace the change.

Social media presence, online ordering and conscientious dining have gained popularity over the last decade, but some still refused to embrace it. As in-room dining closed and “to-go” became the only option, those who had already embraced or even dipped their toes in the pond of these concepts could recover quicker. Those who embraced social media and kept their customers in the loop with updated hours, sanitation methods and ease of ordering are feeling the effect of COVID-19 less than those who didn’t and aren’t. Some are even seeing year over year increases. Now more than ever, social media is playing a vital part in the success of businesses. Adaptability, perseverance and reliance on outside resources are more important than ever. No one can survive this on their own.

As millennials were finally forced to stay at home and, even worse, cook for themselves, they finally realized they could do it. With so many people now working from home, more families have time to cook their own meals and not just grab something on the way home. What does this mean for our restaurants who want to successfully emerge from the other side of this? Their food must be more original, more consistent, and healthier than what I can provide for myself. If they don’t provide a reason why someone should leave their house or open their pandemic-depleted wallet, consumers will order in their groceries and stay put. As more people have time to “Google” nutrition facts, humane practices, sustainability policies, etc., they will only shop/buy from stores and restaurants who share their beliefs.

Jessica getting back to her roots which lay in the kitchen.

Originally ‘gifting’ toilette paper with orders of $50 or more was popular. Now 6 months later, DIY meal kits, speed scratch and tamper evident seals/packaging is most important. With less and less people dining in-house, ghost kitchens (renting space in an industrial kitchen) and multi-concept spaces are popping up and they are all focusing on to-go. Using smarter products and packaging that hold integrity from restaurant to home has become vital. US Foods® offers restaurant operators market and inventory analysis to determine the most financially responsible ‘new’ concepts possible from their current production line.

In the end, I guess Chef Cheryl (previously mentioned fear-instilling mentor) was correct. I did come back to the kitchen, though not as a paid employee. I was fortunate enough to use these months as a reset and get back to my culinary roots. I, as a culinarian, remembered the joy in cooking and used that to spend time with family, neighbors and friends. I, as a millennial, will only order out if it is something fun, exciting or healthier than I can create. And, I, working from home, have more time to research, try and grow my own food. 

We are all in this together, but we all need to learn to adapt and grow.

As an additional educational resource to their customers during these changing times, US Foods has provided weekly webinars (link) to help provide on-going information and learning opportunities to the restaurant community.

Brooke Appetit: Beef Shish Kabobs with Lebanese Rice

Arizona Beef is delighted to welcome Brooke Appetit back to share another delicious recipe. This one is easy, colorful, and delicious. Read on!

“As our Arizona weather is starting to get nicer (maybe a little?) I love to spend my evenings outside grilling!  Marinated shish kabobs are easy to prepare, fast cooking, and perfect for entertaining. We are using Sirloin for this recipe. Sirloin is less expensive and is a great option because of it’s lean but beefy flavor. If you allow it a few more hours in the marinade, you will be sure to have tender and flavorful kabobs! I like to pair the kabobs with a Lebanese rice that is also easy and delicious. Enjoy!” – Brooke Gladden

Beef Shish Kabobs

Ingredients:

¾ cup vegetable oil or olive oil
¾ cup soy sauce
½ cup lemon juice
1/3  cup Worcestershire
¼ cup mustard
¼ cup honey
2 cloves garlic, minced
2 tbsp fresh chopped herbs (I used oregano, basil, rosemary and parsley)
1 ½ teaspoon salt
2 teaspoons coarsely cracked black pepper
1 ½ lbs Top Sirloin*, cut into 1 inch cubes
Vegetables – cut into chunks
16 mushroom caps
1 large red onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
1 zucchini
1 yellow squash

*Don’t have Top Sirloin? Try these steak swaps for alternate beef cut options that also work well for kabobs.

Method:

1. Whisk the oil, soy sauce, lemon juice, Worcestershire, mustard, honey, garlic, fresh herbs, salt and pepper together in a bowl. Pour half into a resealable plastic bag. Add the beef, coat with the marinade and seal the bag. Marinate in the refrigerator for 6 hours or overnight.

2. A few hours before you are ready to grill add vegetables into a resealable plastic bag and coat with the marinade.

3. Thread pieces of vegetables and beef onto metal skewers.

4. Preheat grill to high heat. You can reduce the heat to medium-high once you put the kabobs on but starting them with a high heat will allow for a nice char. Grill kabobs, turning every 2-3 minutes until all sides have a nice char. I typically grill mine for 8-10 minutes total. Be careful to not overcook the meat. In my opinion, they are best when medium-rare!

Lebanese rice

Ingredients:
1 cup white rice
½ cup vermicelli
1 tbsp olive oil
1 ½  tbsp butter
1 teaspoon salt
2 ¼ cups water
½ cup toasted pine nuts, toast in 1 tbsp butter

Method

  1. In a non-stick pot, heat olive oil and butter on medium-high heat.
  2. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown but be careful, it burns quickly.
  3. Once vermicelli is brown add the rice and stir for about 30 seconds.
  4. Season with salt.
  5. Add 2 ¼ cups water and bring to a boil. Reduce the heat to low, cover the pot and cook for 15 minutes.
  6. When the rice is fully cooked, remove from the heat and fluff with a fork.
  7. Serve warm with toasted pine nuts on top

About Brooke

Brooke Gladden is a native Arizonian who grew up in a small ex mining town north of Tucson called San Manuel. She attended the University of Arizona graduating with a B.S. in Agriculture Communications.  She currently lives in Palo Verde, AZ with her husband Clint who is a fourth generation farmer at Gladden Farms/ Saddle Mountain Dairy.

She’s a total foodie at heart and normally plans her days around meals. Brooke’s mom (Jacque Phelps) gave her a passion for cooking. She is a wonderful cook who Brooke has had the privilege to learn from while growing up. She says her favorite thing in the world is cooking with my mom.

Check out her website Brooke Appetit for more recipe inspiration and be sure to follow her on Instagram.

Arizona Beef and Brad Prose of Chiles and Smoke Giveaway

Please note the giveaway is now closed but please enjoy the recipe below.

Labor Day is coming up quickly and we want to be ready to tackle the grill confidently and in style! To do that, we’ve partnered with someone who celebrates beef often and creates delicious recipes to bring you a yummy giveaway. Brad Prose is a Phoenix-born family man, professional recipe developer, food writer, and culinary photographer – the force behind Chiles and Smoke. His combined passion for fine dining and BBQ shines through his presentations and cooking style. Brad uses social media, the website, and his brand to share his passion and story to inspire new ideas. Not only is he helping us with this giveaway but he also put together a taco recipe just for your enjoyment!

Giveaway details first.

What do you get?

Grand Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $100 Omaha Steak gift card.

2nd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $50 Omaha Steak gift card.

3rd Prize receives a United We Steak puzzle, tongs, koozie, apron, lighter, and a $25 Omaha Steak gift card.

You have three chances to win! And the steps to enter are easy.

Here’s what you need to do to be eligible for this giveaway.

1- Like this post (LINK) on Instagram.

2- Comment on the same post (LINK) telling us your favorite cut of beef to grill.

3- Like @ArizonaBeef and @ChilesandSmoke on Instagram.

4- Finally, head over to this LINK to fill out a quick entry form.

The contest starts on August 28, 2020 and runs until midnight, Eastern Standard Time, on September 3, 2020.

And now for the recipe!

Ancho Coffee Skirt Steak Tacos

Welcome to Ancho Coffee Skirt Steak Tacos, your gateway to a simple recipe with a huge blast of flavor without much hassle. Amazing salsa, too! You can cook both back to back to save time.

Ingredients
  • Omaha Steaks Skirt Steak, approx 14oz (learn more about Skirt Steak here)
  • 2 Tbsp finely ground coffee
  • 2 Tbsp ancho chile powder
  • 1 Tbsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • Zest of 1 lime
CREAMY CORN SALSA
  • 2 ears corn
  • 1 Cup Mexican crema (or sour cream, mayo)
  • 1 jalapeno, seeded, diced finely
  • 1/2 cup cilantro, chopped
  • 1/2 medium white onion
  • Juice of 1 lime
  • 1 Tbsp Ancho Coffee Rub to season
  • 12 Corn Tortillas

Instructions
  1. Heat up the grill to medium-high heat, around 400-450F.
  2. Mix the rub ingredients together, taste and adjust. Slice the Skirt Steak in half, so you have 2 shorter pieces. This allows you to easily fit both on the grill. Season the Skirt Steaks well and allow the meat to rest while you start the corn.
  3. Grill the corn, turning to char each side if desired. This will take between 6-8 minutes. While the corn is grilling, prepare the other vegetables for the salsa.
  4. Take the corn off the grill and allow them to cool. Place the Skirt Steaks on the grill, do not disturb for 2-3 minutes until it has a nice char. Flip, repeat, and check the temperature for your desired cook. I prefer to grill until 130 for Medium Rare, knowing it will continue to rise as it rests.
  5. The steak is resting, go ahead and cut off the corn kernels.  Mix the corn and the other ingredients together, using the Ancho Coffee Rub to season it. You might need more seasoning depending on your taste.
  6. (Optional) Toss the tortillas on the grill for 1 minute each side for an extra char.
  7. Serve in tortillas, with the salsa.
Notes

Use a coffee that tastes good to you! I prefer dark roast for grilling, but any kind will work. There’s 1 lime in the recipe, make sure you zest it for the rub, then juice it for the salsa.


Enjoy the recipe, enter the contest and get ready for to unite with close family and friends around the grill!