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.
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.
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.
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.
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.
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.
Near Kingman, Arizona is the Cane Spring Ranch, owned by ranchers and everyday environmentalists Anita Waite and Sherwood Koehn. As with most ranchers, caring for the land on which Anita and Sherwood raise their cattle is of the utmost importance, and Anita’s passion for the land’s natural resources and wildlife was evident as we toured the vast mountains and valleys of this northern Arizona ranch.
Encompassing 70,000 acres, the ranch is comprised of private, state and federal pieces that make up the whole. In Arizona, and in much of the West, it is common that one ranch might include private (deeded) land and long-term leases of land owned by the different state and federal public land agencies. Anita believes that cooperation and working closely with the various governmental agencies and others, including the Arizona Game and Fish Department, is the best way to manage their ranch. Connections and relationships help ensure the area is used correctly and is available for future generations to enjoy.
The ranch is managed using a grazing pattern, which calls for cattle to be moved to one of four different pastures throughout the year. One pasture is always left empty to rest, much like when a person rests to feel rejuvenated and reinvigorated. The same goes for grasses and forages, allowing recharge and re-growth. This also allows for flexibility in having a “spare” pasture in case of drought or other cattle market issues. This resting pasture can hold their cattle for some time to get through until conditions level out.
Cattle have a preference for what they would like to eat. If they are given access to their favorite forage for an extended period, they will eat all of what they like the most and then move on to their next favorite. By rotating pastures and ensuring the pasture is not overgrazed, the ranch can guarantee the variety of forage remains the same or even increases. Various agencies and institutions have recognized Cane Spring Ranch for its wide range of grasses and forage due to the range management practices. The Arizona Botanical Society has made many visits to the ranch and has identified 28 different types of grass. Another factor in the variety of forage is the various elevations of the ranch, which goes from 3,000 to 7,000 feet. The mountain pasture holds an abundance of Pinion pines and the southern pastures at lower elevations have more seasonal forages.
Water development and improvement are a massive part of the success of this ranch. “If you build it, they will come” is a line from a famous baseball movie, and it also holds for water sources: where there is water, cattle and wildlife will go. Cane Spring Ranch had many wells drilled after Anita and Sherwood took ownership in 1993. Drilling wells at various locations around the ranch ensure cattle will travel to many areas to get water, which leads to their grazing patterns being varied. Cattle grazing in the same spot for an extended period of time is not good for the forage, so having water sources spaced out is beneficial for both the cattle and the land. Water sources are spaced out every two to three miles across the entirety of the ranch. The decision for each water source’s location was collaboration between Anita, Sherwood, the Arizona State Land Department, Arizona Game and Fish, and the United States’ Bureau of Land Management (BLM).
Exceptionally diverse, wildlife is an integral component of the Cane Spring Ranch. Mountain lions, deer, javelina, bobcats, black bears, badgers, rabbits, ravens, red-tailed hawks, desert tortoises, and more flourish on the ranch. While the wildlife and cattle mostly pose a symbiotic relationship, there is a need to keep predator and prey populations in balance. Hunting is another component of the ranch management and licensed hunters have access to almost all 70,000 acres. Working with the hunters who enjoy the outdoor lifestyle allows for a mutually beneficial relationship.
Not only do conservation efforts at the ranch find priority in Anita’s life, but she also expands her knowledge and works with fellow ranchers and agency personnel, serving as chairwoman of the Big Sandy Natural Resources Conservation District (NRCD). The NRCD’s were initially formed during the Dustbowl when there was a need to introduce new agricultural processes. Local groups were developed, such as the Big Sandy NRCD, with locally elected officials who would help disseminate information on how to manage ranches and farms in a better way and get funding to put in beneficial projects. A unique trait of the NRCD’s is their ability to do work across all types of land – BLM, state land, and private.
One of the Big Sandy NRCD’s current goals is to increase water augmentation in the surrounding area. Water augmentation means getting water underground to build up the water table, which can be accomplished by slowing the flow of water, giving it more time to seep into the ground, and allowing for less evaporation. If this is achieved, it could put more water in the Colorado River. This is a huge undertaking and involves many agencies, including, Mohave County, Arizona Game and Fish, US Fish and Wildlife, Arizona State Land Trust, the National Resource Conservation Services, and the University of Arizona. While this project will be extremely beneficial to more than just ranchers in this area, the more significant point of this story is what can be accomplished through collaboration and cooperation.
Anita and the Cane Spring Ranch have been the recipients of many awards, acknowledging the conservation efforts, including the Arizona Conservation District Zone 3 – Conservation Rancher of the Year 2000, Arizona Conservation District Zone 5 – Conservation Rancher of the Year 2000, Bureau of Land Management – Recognition for Cane Spring Ranch Land Exchange 2001, Society of Range Management – Range Manager of the Year 2008, Society of Range Management Certificate of Excellence in Range Management in 2010, and Arizona Game and Fish Wildlife Habitat Steward of the Year 2013.
When asked why so much time and effort are put in, Anita answers, “We love the land. We bought the ranch because we fell in love with it and want to do the best possible. And that was always our goal from the day of buying it. We love the cattle, of course, but our focus has been on the land. It comes from our life experiences. You take care of the land, and the land will take care of you.”
Stockmanship is how ranchers interact with their animals with a focus on keeping the stress meter low for both the handler and the animal. Most cattle start their life cycle on ranches in large pastures. Here in Arizona, most cows calve alone and don’t usually need human assistance, but ranchers do interact with their cattle regularly. To raise high-quality beef, cattle must be healthy, and ranchers can help their animals achieve that goal with a vaccination program. Vaccinating, along with branding and other activities, does require ranchers to work closely with their animals and good stockmanship can help make it easier on both the cows and the people.
Ranchers don’t put a leash on their cattle to move them like one might a dog. Rather, cattlemen and women use their bodies (and horses) positioned in certain ways to move cattle where we need them to go. To understand this concept better, we first must know a few things about cows. Cattle are prey animals, meaning they want to gather in herds because that gives them more protection from predators. They also have a flight or fight instinct and tend to run if they are frightened. Some breeds of cattle are more inclined to fight if put into a sticky situation, like if a predator tries to attack a cow’s calf. Secondly, they don’t often move in straight lines, but rather in circular patterns. Knowing these two instincts tells us how we can work with cattle to decrease stress on the animal and to increase productivity.
Think about a large invisible ring around a cow. This is her flight zone. Depending on breed and how much human interaction this cow has had, her flight zone might be small or large. Pressure can be applied by stepping into their circular flight zone, in a certain area to encourage her to move forwards, backwards, away, or even towards you. Also knowing how much pressure to apply, meaning how far and how fast you must walk into the flight zone, is critical. If an animal looks at you or maybe flicks an ear towards you but doesn’t move it probably means you have to step a little closer. But on the opposite end of the spectrum, if an animal jumps and runs away you might have walked too far into her flight zone or approached too quickly.
Working with these natural flight zones and movement patterns help to decrease stress on animals while increasing productivity. The less stress an animal experiences, the better, so they can put their energy toward making healthy beef. It also makes it safer for the human involved to utilize these skills as the animal is less likely to tap into their fight response.
The journey of raising beef is among the most complex of any food. Due in part to their changing nutritional needs throughout their lifetime, beef cattle often times will change hands and ownership up to three or four times, over the course of one and a half to three years, as they move through their various life stages.
Across this process, however, one important thing remains constant – and that’s the beef community’s shared commitment to raising cattle in a safe, humane and environmentally sustainable way. Working together, each segment of the beef lifecycle aims to make the best use of vital natural resources like land, water and energy – not just for today, but also for the future. The result is a delicious and nutritious food you can feel good about serving your family and friends.
Let’s explore how beef gets from pasture to plate in Arizona.
Raising beef begins with ranchers who maintain a herd of cows that give birth to calves once a year. When a calf is born, it typically weighs 60 to 100 pounds. Over the next few months, each calf will live off its mother’s milk and graze on forages from the rangeland. Ranches in Arizona are typically large in land area because of our dry, arid climate. Ranchers are committed to caring for their animals and the land on which they are raised.
Calves are weaned from their mother’s milk at 6 to 10 months of age when they weigh between 450 and 700 pounds. This can be done several ways with one option called fence line weaning. This means the cows are on one side of the fence and the mother cows are on the other side. They aren’t able to nurse but can still be closer to the cow, making it a less stressful situation. These calves continue to graze on pastures and may begin receiving a small amount of supplemental plant-based feed for extra energy and protein to help them grow and thrive.
Stocking and Backgrounders:
After weaning, cattle continue to grow and thrive by grazing on grass, forage and other plants with ranchers providing supplemental feed including vitamins and minerals to meet all of their nutritional needs.
Livestock Auction Markets:
After weaning and/or during the stocker and backgrounder phase, cattle may be sold at livestock auction markets.
Mature cattle are often moved to feedyards. Here cattle typically spend 4 to 6 months. They are free to graze at feed bunks containing a carefully balanced diet made up of roughage (such as hay and grass), grain (such as corn, wheat and soybean meal) and local renewable feed sources. Veterinarians, nutritionists and pen riders work together to provide individual care for each animal.
Once cattle reach market weight (typically 1,200 to 1,400 pounds at 18 to 22 months of age), they are sent to a packing plant (also called a processing facility). United States Department of Agriculture (USDA) inspectors oversee the implementation of safety, animal welfare and quality standards from the time animals enter the plant until the final beef products are shipped to grocery stores and restaurants.
Most Arizona ranches cover many, many acres because of our environment here in the southwest. Our climate is arid, meaning relatively dry, so grass and forages, along with plentiful water, is challenging to maintain at times. However, this does not mean high-quality cattle can’t be raised here! By managing the land, we can ensure there are enough resources for the cattle, the wildlife, and the public who also enjoy these open spaces.
Range management is a science which focuses on the study of rangelands and the conservation and sustainable management of these arid spaces for the benefit of current and future generations. It is the goal of the caretakers of these lands to use the resources provided, such as water, grass, and forages, to grow a high-quality product such as beef, while also maintaining a healthy ecosystem in which wildlife, flora and fauna can flourish. Proper management is key as these lands have previously been used for many generations to grow food and it is the goal of the ranchers to see their continued responsible use into the future.
Andrew McGibbon of the Santa Rita Ranch in Green Valley, Arizona (check out the blog we wrote about his family here) explains that on his ranch they work to adapt the cattle to the environment and to rainfall amounts. One method of adaptation that is used on his ranch is called rotational grazing which means cattle are consistently moved through various pastures. In the summertime, the cattle are moved through pastures rather quickly, meaning the herd is gathered and moved to a new pasture every 10-12 days. This is done during the monsoon months of July, August and September, to protect the quickly growing grass. In the wintertime, grasses typically go dormant, which means the cattle can spend a longer amount of time in each pasture. Movement through pastures is also dependent on the amount of rainfall in that area of the ranch.
As with most businesses, things are always done a little differently from ranch to ranch. Dan Bell of the ZZ Cattle Company in Nogales, Arizona (to learn more about Dan and his ranch visit this blog post) explains that range management is used across their entire ranch to ensure that cattle have fresh grass throughout the year. This allows the pastures to rest after cattle have grazed. Pastures are rested on an alternating season of use pattern. This gives the grass more time to rest and set seed, allowing for growth in the next cycle. This is especially helpful through times of drought, ensuring there is grass waiting in other areas, allowing for efficient management and use of the resource.
Range management is also important for the wildlife who cohabitate with cattle on these pasture lands. Ranchers are acutely aware of water sources and how they are used. A large pasture can be grazed more efficiently and effectively by providing water in various areas, encouraging cattle movement and equitable grazing. This allows cattle and wildlife to graze in more remote areas which were not close to a water source before but now are by adding a trough for water and a pipeline to get the water there.
It’s also important to monitor and work to improve the rangeland used by ranchers. This is done by a practice called rangeland monitoring which means we document and measure how conditions of the land are changing in response to the environment and the management practices which are in use. It helps guide ranchers to know if their current range management plan is working and how to adapt to changing circumstances such as drought. Add this tool to the rancher’s toolbox to ensure they reach their goal of seeing the land they currently raise cattle on continue to happen to see the same for generations to come.
Special thanks to the McGibbons, Dan Bell, and Mario Preciado of the Arizona State Land Department for assistance with this blog post.
This blog post was written by our 2019 Senior Arizona Beef Ambassador Savannah Burt. Arizona Beef Ambassadors are passionate youth advocates for the Arizona beef industry. The winners are the official youth representatives of the Arizona State Cowbelles (ASC) and the beef community. The senior winner travels the state sharing the story of beef from pasture to plate with consumers and students. Savannah is a current college student and explains below how an easy-to-cook-and-prepare recipe is a must for her.
As a busy college student who also lives in a dorm, most of my meals must meet certain criteria. First, it has to be easy to make. Second, it must be inexpensive. Finally, it must be portable. Luckily, this recipe meets every single requirement, and it centers around my favorite source of protein: beef! These roast beef potluck rolls were originally featured on BeefItsWhatsforDinner.com, and they’re as nutritious as they are delicious! The recipe makes 12 servings, each with 21 grams of protein, so it’s perfect for storing in the fridge and eating over a few days or bringing to gatherings with friends or family! Without any further ado, here’s the recipe for roast beef potluck rolls, complete with some tips and tricks from the last time I made it.
Preheat the oven to 350°F. Coat 9 x 13-inch baking dish with cooking spray. Cut rolls in half, horizontally.
Place the bottom half of the rolls in the baking dish. Spread horseradish on the cut side, and top with roast beef and cheese. Close the sandwiches with the other half of the rolls.
Use a paring knife to cut the rolls into 12 sandwiches. Use your hands to spread the sandwiches apart.
Mix together butter, Worcestershire sauce, parsley, sugar, and onion powder in a small bowl. Pour the mixture evenly over the sandwiches. Take a spoon and spread the mixture over the top of the rolls.
Make sure they’re all generously coated! Cover the dish and refrigerate 1 hour to overnight.
Bake the sandwiches, uncovered, in the 350°F oven for 15 to 20 minutes, or until the cheese is melted and the rolls are golden brown.
Once the sandwiches are out of the oven, you can combine them with a nice salad or side dish for a mouthwatering meal! The possibilities are endless, and this savory recipe is at the top of my favorites list!
To learn more about the Arizona Beef Ambassador and the program visit the Arizona State Cowbelles’ website here.
Phoenix temps dropped below 80 so naturally I pull out all the creamy, cozy, fall recipes I have. Beef Stroganoff is my go to! It’s a dinner that has been around for ages but this traditional dish is perfect for the change in season. Tender strips of beef with a creamy seasoned mushroom sauce, finished off over fluffy egg noodles. Hands down I could not think of a better November meal than this cozy dish. I LOVE this recipe. Best part? It’s SO easy. It’s my husband’s favorite dish that I make, so you can usually find it on my fall night weekly rotation! Make this soon and enjoy it…..preferably with extra beef and sauce too. Thanks for stopping by!
-XOXO, Brooke Appetit
½ lb white mushrooms, sliced 1 medium onion, sliced 4 tablespoons butter 2 pounds sirloin steak (sliced in strips ¼ to ½ inch thick) 3 tablespoons flour 1 teaspoon salt ½ teaspoon garlic salt ½ teaspoon onion salt 1 teaspoon pepper 1 tablespoon paprika 2 garlic cloves, minced ½ cup sherry 2 tablespoons tomato paste 1 can beef consommé ¾ cup sour cream
Sauté mushrooms, onion and garlic in 2 tablespoons of butter on medium – high heat for 4-5 minutes until onions are translucent, remove from skillet.
Melt remaining 2 tablespoons of butter to skillet and brown meat. (Don’t overcrowd your pan) While meat is browning season with salt, pepper, garlic salt, onion salt and paprika.
Sprinkle flour, cook for 30 seconds
Add tomato paste, cook for 1-2 minutes.
Add sherry, let simmer until reduced by half then add beef consommé.
Simmer for 1 ¼ hours or until the beef is tender.
Add sour cream and combine, add sautéed onions, mushrooms and garlic.
Serve hot over egg noodles and garnish with parsley!
It’s lunch time at Pinal Feeding Co, and outside of an
office window you can hear the quick patter of feet rush towards the door. “Dad, I found an ear tag!” These are the feet of the Aja children, as
they race towards the door to proudly show off their discovery. Bass Aja, the manager of Pinal Feeding Co,
picks up Andy, 5, and Perry, 3, to see the ear tag they found in the feed
yard. Anna Aja follows close behind,
with a smile on her face, bearing lunch for her kids.
I took a trip to Pinal Feeding Co to meet with Bass and Anna
about the feed yard, yes, but also to immerse myself into an agricultural
environment. I grew up in an
urban-suburban environment, and I wanted to get a better understanding of what
it means to grow up in agriculture and the values it instills in kids.
I began my visit with a personal tour by Bass, himself,
across the feed yard. I was amazed by
how vast the yard was. Thousands of cows
were divided by age, size, and health into different pens with room to eat,
play, and grow. Bass explained to me the
process of raising and selling cattle and how hard each employee at the yard
works to ensure optimal health and proper care of each animal. We finished our tour at the mill, where corn
is steamed and blended with the grass, alfalfa, and other nutrients that make
up the feed distributed to the cattle.
“Is it weird to say that it smells good?” I asked Bass as we passed through the mill.
We headed back to the office, where Anna and the kids had
just arrived. Bass took the kids out to
see the cattle, while Anna and I headed inside to discuss life in agriculture
and family values. I wanted to know what
it means to grow up in agriculture and what core values Bass and Anna hope to
instill in their children, through exposure to the yard.
“People in agriculture are salt of the earth people. They are the best kind of people to grow up
around: hardworking and humble.” I certainly found this to be true. The people I had met at Pinal were not only
humble, but they were proud about the work that they do. They care for the animals, and they care about
putting nutrient-rich food on families’ plates.
Anna grew up on a ranch and explained to me that she grew up
understanding what went on her plate and what contributed to a healthy
diet. “We were raising our own food, so
I knew where it came from. As a kid, did
I eat Pop Tarts once in a while?
Sure. But I grew up understanding
that food is about much more than just taste.
It is about life.” One of the
major values that Anna hopes to instill in her kids is value of the life cycle. “That is one advantage that kids in
agriculture have: a greater understanding of life and death. My kids understand that things die. Understanding the life cycle has given them a
greater respect for life at such a young age. “
When Bass returned with the kids, he added that he hopes to
teach his kids integrity through the work that he does. “The kids need to see the respect I have for
my team. It is so important to follow
through with your word and mean what you say.
We are a family here.”
Bass and Anna both agree that hard work is a value they both
learned from agriculture. “There is a
major difference between physical hard work and mental hard work,” explained
Bass. “You can experience exhaustion
from both. There is value in
Bass and Anna were raised in different agricultural
settings, but the couple agrees that raising kids in agriculture teaches hard
work, integrity, and humility. “It keeps them grounded.”
This post was written by Celia Dubauskas. Celia is an undergraduate student at Arizona State University, studying Nutrition Communication. This spring, she has been an intern for Arizona Beef Council, creating written and social content for our platforms. Celia is an experienced fitness professional and is certified as a personal trainer through the National Academy of Sports Medicine. Her passion for fitness has fueled her interest in nutrition and learning more about health and diet culture. Keep on eye out for upcoming posts!
Green beer and corned beef day is just around the corner! While you don’t need a recipe for the beer, we can help with the directions on the corned beef. Plus ideas for breakfast and lunch the next day! Bonus: A perfect beef-y brunch drink is included in our recipe round up!
Try this brunch favorite with a depth of flavor only beef can provide. Roasted Beef Stock is the secret ingredient to this one of a kind Bloody Mary. Garnish with a beef slider, beef meatball, or whatever you can dream up.