Beef is the king of protein because it’s chock-full of zinc, iron, protein, and B vitamins plus 6 other essential nutrients, making it the ultimate “meat substitute.” Beef. It’s What’s for Dinner. put their creative juices to work along with celebrity chefs and came up with some recipes to make beef the substitute of popular “other” dishes. Think Beef in a Blanket, Beef Parmesan, and Cowlamari. Explore these recipes and more below and then try them at home!
While Tim Petersen is a first-generation rancher, ranching wasn’t his first career path. He was raised in Arizona, spending most of his life outdoors hunting, fishing, and camping with his father, who did work as a carpenter on several ranches, and taught his son a love for the outdoors. This love for the land and the outdoors gave Tim a genuine appreciation for those who managed and cared for the landscapes, leading him to his eventual career as a rancher and owner of Arizona Grass Raised Beef Co.
Tim’s career path varied and has included stints in mule training and real estate appraisal, which eventually led him to real estate development. When the great recession hit in 2008, he was at the top of the real estate game with custom home features in high-end magazines across the state of Arizona. However, 2008 would disrupt that success, as it did for many across the country. While this was a crushing blow to many, Tim used it as an opportunity to pivot, learn and grow, deciding he would do something different, which would pull from his diverse background and heritage. His father worked on ranches in northern Arizona, and his grandfather owned three butcher shops in Chicago, meaning the ranching and meat business made sense for Tim.
The ranching and meat businesses are not easy ones to break into, and Tim knew that. He came into the game with the financial knowledge on managing a successful ranch from his appraisal days. To fill in knowledge gaps, Tim took time to work on a friend’s ranch and even worked at the local Bashas’ meat department, where he learned the basics of cleaning the saw blades and other essential equipment care to the more complex requirements. These jobs may seem menial and unimpressive to some, but Tim had a greater goal in mind, and he took it all as a learning experience. The ranch he was working on at the time was leased, and he eventually took over that lease, where he was able to kick off his ranch and beef business. From there, it’s a tale of hard work and ingenuity.
What started out as a small business that relied on a United States Department of Agriculture (USDA) inspected harvesting facility over 100 miles away has resulted in a more integrated company built piece by piece, from hard work and creative thinking. When Tim started selling his beef directly to consumers, he would haul cattle to the University of Arizona Food Product and Safety Lab. Not long into this business, he located a harvesting facility in Chino Valley, which was ready to sell and, with his business partner, Tim purchased it. This was the best business decision as it allowed him to control the quality of the end beef product and the flow of that product. This harvesting plant is also UDSA inspected, meaning all the beef produced there can be sold anywhere in the USA.
Cattle produce about 60% edible beef, and the rest is bones, fat, tendons, etc. Tim doesn’t like to see anything go to waste, as many harvesting plants don’t, so he was keen on figuring out what to do with all the extra byproducts. His business partner is health-conscious and suggested they start producing bone broth. Bone broth is nutrient-dense, providing vitamins, minerals, and collagen. Those who are focused on their physical health find it very beneficial. Tim found a commercial kitchen to execute this idea where they eventually started to also make beef and other animal tallow (fat) which is used by restaurants. Pet treats are made from the lungs and other organs. Beef jerky is made from cuts that might not have the marbling needed for a steak or roast but is a better product in jerky form. Ground beef is a popular product, but as anyone who has raised a steer for harvest knows, there is always a lot of ground beef. So, Tim is currently developing a beef jerky that uses ground beef, ensuring that the product is used and not wasted.
Timing seems to be Tim’s best skill, as they launched an aggressive online business about two years ago, right before the COVID pandemic hit. When consumers were unsure about the reliability of their food supply, Tim and his company could keep harvesting cattle, producing beef, and selling it to people around the country. Tim reports that about 80% of his business is now done online. His product is also distributed by well-known foodservice companies such as Shamrock, Sysco, Peddler’s Son, and Custom Foods.
Tim supports the entire beef community and says, “American ranchers and feeders are raising some of the healthiest beef we’ve ever raised.” He’s found a niche in the grass-finished world of beef, and he has done everything he can to ensure the entire animal is used to the best and highest use. Grass-finished beef is a small portion of the overall beef product in the US, but there is a demand for it, and Tim is happy to fill it. Overall, Tim is a businessman who cares about what he sells to his customers. He is always willing to find a solution to a problem and find a niche to fulfill. Tim often says, “The market never lies,” and he’s proven that time and again with his current business and career path.
This summer we are thrilled to have Kailee Zimmerman as our summer intern. A past Arizona Beef Ambassador and Arizona FFA State Officer, Kailee shares about her roots, and how she continues to share about the beef community.
A recent study by the American Farm Bureau Federation showed that the average American is now at least three generations removed from production agriculture. Rapid population increase and urbanization has left just two percent of United States citizens actively involved in raising, growing, and producing food. We find ourselves in the middle of a reality that we have never faced before – the fact that American farmers & ranchers and consumers are divided by a large gap of knowledge and understanding.
Whew! Now is the time when we can take a deep breath! While these statistics may seem daunting, there is great hope! We also live in a world where many people are more interested than ever about their food and where it comes from. We see foods marketed as “farm to table” and “locally grown” becoming more popular. In order to bridge the knowledge gap between food producers and food consumers, it is so important for agriculturalists to share their story!
I believe that the story of American agriculture (especially, the beef community!) is one of triumph and inspiration. Why wouldn’t we want to share it? I am blessed to come from a family with ranching roots. My Nana grew up on a ranch in Southeastern Arizona in the Aravaipa Canyon. As a little kid, I loved hearing stories about the ranch and the adventures my family would have there. However, as I have gotten older, through these stories and experiences, I have also grown a deep appreciation for the work that goes into raising cattle that will produce nutritious, sustainable protein. I am also grateful for the example of hard work, integrity and perseverance that my Nana and other family members on the ranch set for me.
While I did not grow up on a ranch like my Nana, I am grateful to have experienced a small degree of what it is like to raise cattle and provide food for families by raising and exhibiting show cattle. I have raised market steers since I was 11 years old and have shown them at countless jackpot shows and fairs across Arizona. It is hard for me to list all of the lessons that I learned from raising livestock and showing cattle, but one of the most important things I learned was how important it is to be a good representative of the agricultural community. When we first started showing, my parents taught my brothers and me about the importance of being advocates for agriculture as we interacted with community members and visitors at the fairs we attended. Though it was routine for us to care for our cattle and get them ready to show, this was very foreign to many people who attended the fairs.
Throughout my time exhibiting cattle, I was able to have many conversations with people who were unfamiliar with agriculture and knew very little about where their food came from. I loved getting to talk to them and help give a little more understanding about what farmers and ranchers do to provide us with a safe, healthy and abundant food supply.
These experiences taught me that we each play an important role in advocating for agriculture – even if it feels like our part is small. I hope that the conversations I had left an impact on the people I spoke with. We each just have to be willing to share our story with those around us. As we share our experiences with kindness, people are more likely to listen and respect what we are sharing and, in turn, we are better able to understand their perspectives and experiences.
Though there are challenges facing the agriculture community today, there are also great successes and innovations like we have never seen before. The future is so bright! We each just have to do our part and share our story when we are given the opportunity.
Life with a toddler is hectic, to say the least. Their little brains are working harder than they literally ever will (fun fact: from birth to age three, children’s brains are learning something every second resulting in a million neural connections per second). And do they ever stop moving? Tiffany Selchow, Director of Social Marketing and Consumer Outreach at the Arizona Beef Council, shares in this blog how her family includes beef in their busy lifestyle, made only that much sweeter (and crazy) by their young daughter, to help ensure all nutrient needs are met.
Hayes Katherine, my three-and-a-half-year-old spit fire, is as active as ever and learning more every day. She only holds still for a few seconds at a time and is taking in every word those around her dare to let past their lips. Luckily for us, we live on a working cattle ranch so there are lots of places for her to go to burn off her abundance of energy. During the cooler months, we like to go on long walks down the dirt roads, learning about the flora and fauna of the Sonoran Desert and sometimes do so in her best Elsa dress. She also enjoys helping her dad check on the cows, splashing in muddy puddles, and dragging the ranch dogs along with her on most of these adventures. The heat doesn’t stop this girl. Even when it is hot, she wants to be outside, riding her bike or one of the patient ranch horses.
Keeping up with her energy and nutrition needs tends to be a challenge, because another difficulty of toddlerhood is finding food you can both agree on. Children at this age are literally supposed to question everything we tell them, and they take that job VERY seriously. This is where beef saves the day for us. It’s probably pretty obvious that in our house, we eat a lot of beef and should come as no surprise that beef was one of Hayes’ first foods.
In fact, the American Academy of Pediatrics and the Women Infants and Children’s Program (WIC) and now, for the first time ever, the Dietary Guidelines for Americans, all recommend the introduction of solid foods, like beef, to infants and toddlers, in order to pack every bite with protein, iron, zinc and choline. Babies’ tummies are small, but their nutrition requirements are great. It’s our job as parents to ensure that nutrient-dense foods, like beef, get into that small space and fulfill those requirements.
Beef contains 10 essential nutrients including zinc, iron, and protein in just a few calories. For example, one recommended serving size for adults is 3 ounces of beef. This single serving contains about 160 calories while also including almost half of your daily needs for protein. Break that down into a toddler size portion of beef (1 ounce of beef) and you have something your small human enjoys eating because it’s tasty while also offering you the peace of mind knowing they are getting the nutrients that they need.
Hayes enjoys beef in many ways, but her favorite is in the form of her dad’s delicious and almost world-famous spaghetti sauce served over pasta. While this is a closely held secret family recipe, I’ll give you a small hint: Try ground beef and some Prego sauce and you’ll come pretty close to finding out the secret. We love to do family dinners at the dining room table or out on our ranch house porch and often grill up a Flat Iron Steak while Hayes runs around with the dogs in the ranch yard. The Flat Iron Steak happens to be the second most tender cut of the whole animal so you can basically add whatever seasoning you want, grill it up, let it rest, and then slice against the grain and you are almost always guaranteed a good eating experience. As a smaller kiddo, we used to give Hayes a long slice of beef to let her gnaw away and not worry about choking. Now that she’s a little older, we cut up bit size pieces and put those next to some grapes or other fruit and cheese and she has a plate full of healthy foods she is happy to chow down.
Serving nutritious foods babies and toddlers love to eat, like beef, is simple and easy—puree, mash, chop or shred meat at various stages to meet their changing feeding needs. Check out https://www.beefitswhatsfordinner.com/nutrition/beef-in-the-early-years for more information on feeding beef to your small ones and don’t forget to click on the recipes tab for inspiration and kid-friendly beef meal ideas.
Paradise Valley Burger Company (PVBC), located in Paradise Valley, Arizona, sits in an unassuming strip mall across the street from Paradise Valley High School. This restaurant may be small in square footage, but it does not lack in big, unique flavors, bringing customers back to try the new weekly special or just to enjoy their usual menu favorite again and again.
Bret Shapiro, owner, and operator of PVBC, comes from a long line of culinary roots. His grandfather was a butcher in New York City and sold meat to the famous Katz’s Deli, a legendary deli in New York City, and his great grandfather was a baker. Not only is good food in his blood, but it is also a way of life. Growing up he fondly recalls his family driving an hour out of their way to get to the best Chinese restaurant, passing numerous acceptable ones along the way, but knowing the best food was worth it. His restaurant is one of those places for the modern customer. People drive from far and wide, and make sure to stop in on winter vacations. He is often asked about opening more restaurants, but his goal is to stay where he is and focus on quality.
The restaurant comes from simple origins and a deal that didn’t quite pan out. Bret applied to an ad about 10 years ago on Craig’s List. The company was looking for a chef partner to come in and help out in a restaurant. About halfway through the deal, it fell apart. Instead of moving on and looking for something different, he decided to take it over and thought hamburgers were the way to go. While not the path Bret had imagined, it worked out and he’s still serving delicious burgers ten years later.
Paradise Valley Burger Company is known for having new, different, and sometimes wild flavor combos on their burgers. Initially, Bret stuck with the traditional burger set up but was looking for a way to bring people out to his side of town. The restaurant sits on a busy intersection, so it’s challenging to get people to stop and come in. He decided to get them to stop he had to put something on the menu that they couldn’t find anywhere else. The unique Brulee burger has always been a staple with its 1,000-island dressing, bacon, egg, Havarti cheese, pickled onion and burnt sugar bun, but he just kept coming up with new ideas and continues that to today.
All items on the menu are freshly cooked ensuring quality both in the traditional combos and the more exciting ones. The beef is brought in every day and pressed into patties at the restaurant. Each burger, no matter the flavor combo, comes with a double patty, giving you a quarter pound burger. The individual patty is thin for a reason: it gives the maximum amount of char contributing to the flavor profile and allowing that to happen all the way through the burger. No detail is missed at Paradise Valley Burger Co. The brioche buns are sourced from a local bakery where they come in the traditional circle shape. Bret and his staff cut them into squares because this allows for a better bread-to-burger ratio, allowing for more even toasting on the flattop. Bret wants every bite to include all the ingredients on the burger and the square shape allows that to happen.
Not only are the burgers fun and innovative, but so are the sides. Sure, the menu includes the traditional French fries, but it also cooks up things like sweet Maui onion potato chips, French toast fries complete with a side of maple syrup, and even homemade ice cream like “The Canadian” which is vanilla ice cream, short bread cookies, and maple frosting. Every week, Bret puts on his creativity hat and comes up with a new burger, sides, and shakes. His goal is to keep the menu fresh. This gives the regulars the opportunity to come in over and over again and find something new, but he also keeps his classics for those who like the predictability.
COVID affected PVBC like every other sector of foodservice, but Bret was fortunate to have a loyal following who wanted to see this valley classic stay afloat. His goal was to continue to serve quality food in whatever way he could. At the beginning of the pandemic when restaurants were closed, they offered pickup and delivery for a short time. As soon as dine-in services were allowed to resume, customers flocked back to the restaurant to load up on these tasty burgers.
Bret’s passion for his craft is evident and numerous TV producers have noticed. He and his restaurant has been featured on Man VersusFood, Diners, Drive Ins, and Dives, Guys Grocery Games, and Diners, Drive Ins, and Dives- America’s Favorites Diners, Drive Ins, and Dives- Takeout. Bret is an open, friendly person who obviously works hard and does a great job of connecting with the folks around him. After being featured on Diners, Drive-Ins, and Dives the first time there was a noticeable uptick in business. The locals who had found this burger joint organically kept coming, but now the people who saw it on TV and wanted to try out one of these delicious burgers for themselves were showing up. No matter how customers stumbled upon this delicious burger joint, they come back. Whether they are on the hunt for the fresh, classic cheeseburger, or coming back to try the newest creation by Chef Bret, this is not a restaurant you only visit once.
If you know a great Arizona restaurant which features beef on their menu and think we should feature their establishment on the Arizona Beef blog shoot Tiffany an email at email@example.com.
Continued concerns about climate change and the desire to protect our natural resources have people all over the globe looking for ways to be more environmentally friendly. These important conversations often lead back to food production – something that, as an Arizona dairy farmer raising crops, beef and milk, I am very passionate about.
My family and I are proud of the role we play in providing high-quality beef and milk in the most sustainable way possible. The U.S. is the leader in sustainable beef and milk production due to the dedication of the entire beef and dairy industries, especially those like my family, who have been farming and raising dairy cattle in Arizona since the late 1930’s.
I am a fourth-generation farmer in Palo Verde, Arizona. In 1938, my great grandfather James Edward Gladden started a dairy farm with 12 Jersey cows in Chandler, Arizona. Over the years, we slowly moved west until we reached Palo Verde, where my wife Brooke and I currently farm and raise dairy with my parents (Danny and Sheri) and my brother and his wife (Josh and Heidi).
Sustainable practices are the heartbeat of our farm. We recycle all water and utilize the manure from the cows as fertilizer on the crops that we raise to feed our cows. The alfalfa, corn, sorghum and wheat that we grow all go to the dairy for cattle feed. Additionally, cattle are fantastic upcyclers – meaning, their ruminant digestive systems turn things that humans can’t eat, like grass, other forages, and byproducts, into beef and milk for human consumption. Examples of byproducts that our dairy’s nutritionist formulates into our cows’ diets are cotton seeds (from the production of cotton), almond hulls, spent distillers grains (from breweries and ethanol production), and bakery and produce waste (that might be expired or too “ugly” from grocery stores) and would otherwise be sent to a landfill. By upcycling these materials we add nutritional and environmental value, while cutting down on waste and producing high-quality protein for humans. These are common practices by farmers and ranchers across the country, making the most of the resources available where they raise cattle.
The reality is that farmers and ranchers, like us, make their living from the land and we want to do everything in our power to protect the environment. Preserving natural resources is not only the right thing to do, but it also makes our farm better and allows us to continue farming, year-after-year, generation-after-generation.
Contrary to widespread confusion and due to misrepresentation of U.S. beef production with global numbers, you’ve likely heard that U.S. livestock’s contribution to climate change is immense. Americans must understand that this is not true. In fact, according to the Environmental Protection Agency (EPA), beef production in the U.S. is only responsible for 2% of U.S. greenhouse gas emissions. Even when the production of animal feed, fuel and electricity necessary for beef production is factored into the equation, it is still responsible for just 3.7% of GHG in the United States.
The same is true for the dairy community: we are always working to have an even lower footprint. Thanks to increasingly modern and innovative dairy farming practices, the environmental impact of producing a gallon of milk in 2017 shrunk significantly, requiring 30% less water, 21% less land and a 19% smaller carbon footprint than it did in 2007.
While caring for the environment and our natural resources, we are also producing high quality and nutritious beef and dairy products to feed a growing global population. Supplying 10 essential nutrients, including protein, zinc, iron and B vitamins, beef supports a healthy lifestyle with many delicious cuts, like Flank Steak, Flat Iron and Ground Beef, which are some of my favorites.
Likewise, the milk from our cows contains 13 essential nutrients including high-quality protein, calcium and vitamin D, that help build and repair muscle tissue, build and maintain strong bones and teeth, and help support a healthy immune system.
We love what we do and want future generations to have the same opportunities we have, therefore making our stewardship of the land and cattle a top priority. Every day we are working to improve our farm and dairy, in turn, benefiting us all. There is something so satisfying about seeing it all come full circle. From seeing newborn calves starting their journey, to a bare field turning into high quality cattle feed over a season, then the cattle enjoying that feed, ending with getting to see milk tankers and cattle trucks leaving the farm headed for a grocery store near you with high quality nutritious and delicious beef and dairy products. It culminates for me when I get home from work to a delicious meal prepared by my wife Brooke loaded with Arizona beef and dairy.
We thank you for supporting Arizona beef and dairy farmers. We are committed to continuously improving the way we care for our land and cattle, to ensure a sustainable food supply.
Living in Arizona gives us certain advantages over other states and one of the most important ones is the fact that grilling season lasts all year long! But that doesn’t mean there isn’t something extra special about gathering in the back yard on a warm summer evening as burgers, steaks, and hot dogs sizzle on the grill, the sounds of chatting and play drape across the grass, and a cold drink perspires in your hand. So even though we are blessed with the ability to fire up the grill year-round, let’s celebrate the official start of grilling season with some of our favorite beef burger recipes and cooking tips.
Check out the list below of our favorite beef burger recipes. Click on the title of each for the full recipe.
Because grilling season just isn’t grilling season without a grill, here is a link to all the grilling tips you could want and need. This will provide you with step-by-step instructions on how to ensure success with all of your guests’ taste buds.
Not only is beef delicious and nutritious, but it’s also a highly sustainable food source. Numerous proven sustainability practices are utilized throughout each and every step of the “pasture-to-plate” process that contribute to the way beef is responsibly raised today.
Though the path to sustainability is never complete. It is a continuous journey being carried out by farmers and ranchers responsible for raising and supplying beef to the U.S. and across the world. To the beef community, sustainability comprises much more than environmental considerations. Today, a sustainable food supply balances efficient production with environmental, social and economic impacts.
Let’s take a look at how today’s beef farmers and ranchers are contributing to a more sustainable food supply.
A sustainable food system is comprised of three different, but intersecting, pillars: social responsibility, economic viability and environmental stewardship. True sustainability is a balance of these three aspects. Beef farmers and ranchers are dedicated to producing beef in a way that prioritizes the planet, people, animals, and progress.
Perhaps the least explored of the three pillars is social sustainability. We define this as community and organizational resilience, based on principles such as equity, health, social capital, and well-being. For beef production, social sustainability includes worker safety, animal welfare, antibiotic and technology use, and the culture and traditions of beef producers.
The economic pillar of sustainability refers to practices that support economic success and equitability, without negatively impacting the social and environmental aspects of the community. This includes improving rural economies & livelihoods, affordability of beef to consumers, profitability of beef producers, and the value of ecosystem services. Beef farms and ranches represent over 30% of the farms in the U.S., making up the single largest segment of U.S. agriculture, and a significant component of the agricultural economy.1
This area is concerned with protecting and enhancing natural resources, ecosystem services, and ecological health. This pillar looks at biodiversity, carbon & water footprints, wildlife habitat, soil and rangeland health, and the ability of cattle to utilize human inedible feeds, among others.
Currently, emissions from cattle, including those that come from the feed production, fuel, and electricity only account for 3.7% of the total greenhouse gas emissions in the U.S. To better understand and optimize environmental sustainability across the entire beef lifecycle, from pasture-to-plate, cattlemen and women have recently invested in an updated environmental life cycle assessment (LCA). This in-depth assessment utilizes the most up-to-date and comprehensive methodology and includes data from seven different regions across the country. The LCA provides benchmarks on environmental contributions of the cattle industry in the U.S., and is a roadmap for the journey toward an even more environmentally sustainable approach to raising beef.
An economic impact assessment for the beef industry is also being completed. This economic impact report is one way to measure economic sustainability of the beef industry and is an area that will continue to develop and progress given the significant social and economic contributions of the beef industry to the U.S. and global community.
Cattle spend the majority of their lives on pasture, from the time they are born to when they are sent to the feedlot. During this time in the their diet consists primarily of grass, forages, and occasionally crop residues from grain production. By grazing, cattle expand the land available for food production by being able to consume forages on non-arable lands that are unsuitable for agriculture.
After the cow calf and backgrounding stages, cattle may spend the last 4-6 months of their life in a feedlot, where 50-85% of their diet is composed of grain from corn and other by-products, like distillers grains. By grain-finishing cattle, it shortens the time it takes to get from birth to harvest, thereby lessening their environmental impact, while increasing the total amount of beef produced per animal.
The beef production system works in harmony to produce the most sustainable product, balancing all of the trade offs that come with it. Each sector of the supply chain plays a critical role in doing so. When grazing, cattle are able to utilize their unique ruminant digestive system to upcycle, turning human inedible products, like grass, into high quality protein for human consumption. In doing so, the beef production system is not only a net contributor (meaning the beef production system produces more protein than it consumes) to the human edible protein supply, but the quality of human edible protein produced is enhanced throughout the beef value chain. However, a trade-off of this upcycling superpower is that cattle produce methane during the digestive process. This trade-off is balanced by feedlots, where cattle are fed grain. The higher-energy, grain-based diet consumed there produces less methane emissions than a high-forage diet. However, the net protein contribution is relatively less compared to when cattle consume a forage based diet. Overall, when considering livestock’s net protein contribution, beef and dairy cattle have the highest contribution, followed by poultry and swine. It is important to consider all trade-offs when evaluating sustainability, as each component of the supply chain plays a unique and important role in healthy, sustainable beef production.2
Baber, JR et al. 2018. Estimation of human-edible protein conversion efficiency, net protein contribution, and enteric methane production from beef production in the United States. Translational Animal Science 2(4): 439-450.
With the Beef. It’s What’s for Dinner. 300 at Daytona this weekend at the Daytona International Speedway (the day before the big NASCAR DAYTONA 500 race) and grilling season right around the corner, we thought it was a great time to share another beef cooking lesson. This time on grilling basics. This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. When you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly—very satisfying. Check out our grilling guidelines for more cooking time information.
PREP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
FIRE IT UP
Make sure your grill grate is clean. If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium.
GRILL, BABY, GRILL
Use an instant-read thermometer to monitor doneness, let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
Here’s another step novice cooks often overlook: resting the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
If you’re slicing the steak before serving, be sure to cut across the grain to maximize tenderness. There’s no shortage of tips for assembling a great burger. For steaks, we recommend topping them off with compound butter or serving with a sauce.
THREE STEPS TO THE PERFECT GRILLED BURGER
Set grill to medium and let heat for a minimum of 10 minutes if using gas or until coals turn white if using charcoal. Form patties and season liberally with salt and pepper. Place a dimple in the center of the burger patty to minimize shrinking and optimize cooking.
Place burgers on the grill and cook approximately 4 to 5 minutes, depending on size and thickness. Flip burger and grill an additional 4 to 5 minutes or until the center of the burger reaches an internal temperature of 160°F.
Avoid pressing down on burgers and only flip burgers once during cooking.
February is Heart Month, both in terms of love and the actual thing beating in your chest. We celebrate all that is love on the 14th of this month with romantic dinners for two and give extra attention to keeping your ticker ticking all month long. We want you to have the best Heart Month ever, so we’ve compiled a list of nutritional resources on how to include beef in a heart-healthy diet along with ways to get your significant other’s heart racing with love, beef included, of course.
Eating for a healthy heart and enjoying one of your favorite foods—these two things don’t have to be at odds with one another! Recent research shows that eating lean beef as part of a heart healthy dietary pattern can help maintain normal cholesterol levels.
In a study published in the American Journal of Clinical Nutrition, researchers from Penn State University found that people who participated in the Beef in an Optimal Lean Diet (BOLD) Study, maintained healthy blood cholesterol levels while consuming a dietary pattern rich in vegetables, fruits, whole grains, nuts and beans, with lean beef as the primary protein source. The BOLD diets contained 4-5.4 oz (weights before cooking) of lean beef daily, while providing less than 7% of calories from saturated fat, consistent with current fat intake targets. The BOLD study is the latest addition to the body of evidence that supports including lean beef in a heart-healthy diet. In fact, over 20 studies of lean beef in healthy dietary patterns support a role for lean beef in a heart healthy diet and lifestyle. Learn more by clicking here.
If you are looking to celebrate Heart Month with something a little more lean, you are in luck. Beef has that too! What does lean mean? A cut of cooked fresh meat is considered “lean” when it contains less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 mg of cholesterol per 100 grams (3½ oz) and per RACC (Reference Amount Customarily Consumed), which is 85 grams (3 oz). Per 100 grams: Less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 mg of cholesterol. Odds are that you’re probably already cooking lean cuts at home or choosing one when dining out. Good for you! A telltale sign that a cut is lean is if the word “Round” or “Loin” is in the name—that’s quite a lot of cuts if you think about it! In fact, thanks to enhancements in cattle breeding and feeding as well as improved trimming practices, more than 60 percent of whole muscle beef cuts found in the supermarket are considered lean when cooked with visible fat trimmed.1 Learn more about lean beef here.
When it comes to beef and your health, you can rest easy knowing that along with being delicious, beef contains important nutrients that your body needs. In just one 3 oz. cooked serving, you’re getting 10 essential nutrients, including about half your Daily Value for protein! Learn more about the nutrients in beef by clicking here.
Enjoying lean beef in a heart-healthy lifestyle is easier than you think with these recipes featuring lean beef, fresh fruit and vegetables, and whole grains. These Beef. It’s What’s For Dinner. recipes are all certified by the American Heart Association®. Click here for the recipe collection.
And finally, because sometimes you just need a delicious meal to celebrate your Valentine on Valentine’s Day, Brooke from Brooke Appetit has the perfect solution. She created a delicious dinner for two for the Arizona Beef blog. She does a great job of giving you all the details so the shopping and preparation are easy to follow with a big payoff. Your mate will be extremely impressed with your culinary skills. Click here for the full recipe.