Beef Blog

Beef Blog http://www.iabeef.org A blog about Beef! en-EN Copyright © Iowa Beef Industry Council Cylosoft, Inc. Mon, 07 Jul 2008 04:17:15 GMT 20 Q: Everyone in my family wants their steak cooked to a different doneness. Help! http://www.iabeef.org/Content/Blogs.aspx?ID=117 Nancy Degner Mon, 30 Jun 2008 12:00:48 GMT A: The best way to determine doneness is by using an instant read thermometer inserted horizontally from the side so that it penetrates the thickest part of the steak, not touching bone or fat. Medium rare is 145°F and medium is 160°F. Q: I was just at a neighborhood barbecue and realized we need a reminder on safe food handling. What's the right approach? http://www.iabeef.org/Content/Blogs.aspx?ID=116 Nancy Degner Thu, 26 Jun 2008 11:03:05 GMT A: It's pretty basic. Keep raw meat refrigerated until ready to cook. Wash hands, equipment and surfaces with hot soapy water after contact with raw meat. Never place cooked meat on platters that held raw meat and always use clean serving utensils to handle the cooked meat. Serve cooked food promptly and refrigerate immediately after serving – at least within two hours after cooking. Q: What is the secret to stir-frying beef? http://www.iabeef.org/Content/Blogs.aspx?ID=115 Nancy Degner Mon, 23 Jun 2008 13:17:06 GMT A: Cook beef strips in smaller batches as overcrowding prevents the beef from browning. Stir-frying means to continuously turn with a scooping motion. Work fast and keep the meat moving! <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_00490_00.asp" target=_blank>Click here </a>for a delicious stir fry recipe. Q: Beef kabobs are so easy to make. How do I ensure that the beef cooks evenly? http://www.iabeef.org/Content/Blogs.aspx?ID=114 Nancy Degner Thu, 19 Jun 2008 13:56:16 GMT A: When threading beef and vegetable pieces onto a skewer, leave a small space between pieces. Too tight or too open spacing can result in uneven cooking. Using two skewers can help stabilizeyour kabob. Remember to soak bamboo skewers for at least 20 minutes prior to threading with your beef and veggie cubes.  <a href="/Content/RecipeDisplay.aspx?ID=119" target=_blank>Click here</a> for a delicious kabob recipe. Is it okay to blacken my steak? I love that crunchy charred taste. http://www.iabeef.org/Content/Blogs.aspx?ID=113 Nancy Degner Tue, 17 Jun 2008 14:41:27 GMT Charring or overcooking meat is not recommended. Grill beef over medium setting on a gas grill or over medium coals (coals will be ash-covered). Never grill while coals are still flaming. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/grilling.asp" target=_blank>Click here </a>for more on grilling. Q: What’s an economical and tasty steak to serve for Father’s Day? http://www.iabeef.org/Content/Blogs.aspx?ID=112 Nancy Degner Mon, 09 Jun 2008 13:12:39 GMT A: The Flat Iron is considered the second most tender steak after the tenderloin. It’s versatile, flavorful and, because it’s from the chuck, economical. <a href="/Content/RetailCuts.aspx" target=_blank>Click here more information about beef cuts</a>. Q: My meat thermometer is very old. How do I tell if it is still accurate? http://www.iabeef.org/Content/Blogs.aspx?ID=111 Nancy Degner Fri, 06 Jun 2008 12:58:31 GMT Test it by either placing it in a cup of crushed ice & water (it should register close to 32°F), or hold it in a small pan of boiling water (it should register 212°F at sea level).   Be sure to cook hamburgers to 160 degrees F.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/times.asp" target=_blank>Click here</a> for more tips on using meat thermometers. I would like to use a rub for a Father's Day meal. Any tips for using rubs? http://www.iabeef.org/Content/Blogs.aspx?ID=110 Nancy Degner Tue, 03 Jun 2008 10:05:42 GMT A: A rub is a mixture of seasonings pressed onto the surface of meat before cooking. Rubs are commonly used on roasts, steaks and ground beef patties. Rubs can be applied just before cooking, or, for more pronounced flavor, apply rub and refrigerate for several hours. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here to learn more.</a> Q: What is a tenderizing marinade? http://www.iabeef.org/Content/Blogs.aspx?ID=109 Nancy Degner Wed, 28 May 2008 10:22:05 GMT A: A tenderizing marinade contains an acid (citrus juice, wine, vinegar) or a natural tenderizing enzyme (found in papaya, kiwi, pineapple, ginger) that helps tenderize the muscle fibers of less tender beef cuts, such as top round and flank steaks.   Tip: before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.  <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_00842_00.asp " target=_blank>Click here</a> for a tasty marinated steak recipe, Chipotle Marinated Flank Steak. Q: Can I marinate beef overnight? http://www.iabeef.org/Content/Blogs.aspx?ID=108 Nancy Degner Wed, 21 May 2008 12:52:50 GMT A: Less tender cuts should be marinated in a tenderizing marinade at least 6 hours, but no more than 24. However, tender beef cuts like the Flat Iron only need to be marinated 15 minutes to 2 hours for flavor. Over marinating will result in a mushy texture. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here</a> for more on marinades. Best Burger Tips http://www.iabeef.org/Content/Blogs.aspx?ID=107 The beef burger has made its mark as an all-around favorite with many delicious veriations. However you make them, here are some tips to follow: Nancy Degner Wed, 14 May 2008 11:02:44 GMT The beef burger has made its mark as an all-around favorite with many delicious veriations. However you make them, here are some tips to follow: · Form the patties as lightly as possible, with just enough handling to shape the ground beef. Overmixing produces a firm, compact texture. · Poke a hole in the center of your patty! Your burger will cook more evenly. · Defrost frozen ground beef in the refrigerator to prevent bacterial growth. Never defrost at room temperature. · Before (and after!) handling raw meat, fish or poultry, wash your hands with hot, soapy water for at least 20 seconds. Thoroughly clean utensils, counters and any surface that has been used. · Cook burgers to medium (160°F) doneness. Use a meat thermometer to be sure! <a href="/Content/gbw.aspx" target=_blank>Click here</a> for a link to more burger tips and recipes. Q: I left a beef casserole in the microwave oven overnight? What should I do with it? http://www.iabeef.org/Content/Blogs.aspx?ID=106 Nancy Degner Wed, 07 May 2008 13:00:25 GMT A: Throw it out! And no, don’t even give it to your dog. Microorganisms grow rapidly at room temperature. Even if they were killed with thorough cooking, some microorganisms give off toxins that cooking will not destroy. Cooked meat and poultry products should be cooled rapidly and must be refrigerated after cooking. For more food safety tips, <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>click here</a>. Are beef broth, bouillon and consommé the same thing? http://www.iabeef.org/Content/Blogs.aspx?ID=105 Nancy Degner Wed, 30 Apr 2008 14:13:27 GMT Broth is the liquid obtained from meat or poultry that has simmered in water. Brown stock made from lean beef and bone is used in preparing bouillon and is lightly seasoned. Some of the meat is browned before adding it to the water. Consommé is usually made from two or more kinds of meat…veal, chicken or beef. The liquid is strained and highly seasoned. Nutritionally speaking, all three types of soup have approximately the same value, with one cup providing the following nutrients: 10 calories, 2 mg calcium, 0.05 mg riboflavin, 2 gm protein, 1 mg iron and 0.6 mg niacin. These soups do not provide a substantial amount of nutrients to the diet. They have value primarily as stimuli for the appetite and as sources of liquid in the diet; they can be made more nutritious by the addition of meat, vegetables or noodles. <a href="/Content/RecipeDisplay.aspx?ID=41" target=_blank>Click here</a> for a delicious, easy soup to try for dinner tonight! I keep seeing “beef for stew” in the grocery store. Where does it come from? http://www.iabeef.org/Content/Blogs.aspx?ID=104 Nancy Degner Wed, 23 Apr 2008 14:02:55 GMT Beef for stew may be cut from almost any of the less tender wholesale cuts, including chuck, brisket, rib, plate or foreshank. Beef for stew consists of meaty pieces containing varying amounts of fat, which have been cut into 1 to 2-inch cubes. Often, as the beef carcass is cut into retail cuts, small pieces of lean beef may be collected for stew. <a href="/Content/Braising.aspx" target=_blank>Click here</a> for cooking information. Q: How long will beef leftovers keep in the fridge? http://www.iabeef.org/Content/Blogs.aspx?ID=103 Nancy Degner Thu, 17 Apr 2008 12:44:54 GMT A: Covered, beef leftovers will keep three to four days. Remember to refrigerate within two hours after serving. Re-heat gently in the microwave, a slow oven or atop the stove.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/preparation.asp" target=_blank>Click here</a> for more food safety tips. Why does ground beef sometimes release a lot of juice while cooking? http://www.iabeef.org/Content/Blogs.aspx?ID=102 Nancy Degner Fri, 11 Apr 2008 14:35:42 GMT In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals, which are incorporated into the meat, melt when the meat is cooked. The same thing can occur with home freezing. If large packages of ground beef are frozen, freezing will be slow, casing large ice crystals to form in the cell walls. The ice crystals break down the cell walls, releasing the cellular fluid or meat juice. Q: Sometimes when I cook meatloaf the ground beef remains pink even though it should be cooked through. Why does this happen? http://www.iabeef.org/Content/Blogs.aspx?ID=101 Nancy Degner Wed, 26 Mar 2008 09:29:02 GMT A: Because of the natural nitrate content of certain ingredients often used in meatloaf such as onions, celery and bell peppers, meatloaf may remain pink even when it's completely cooked. That's why it's important to use a thermometer inserted into the center of the loaf to make sure the proper temperature (160°F) has been reached. <a href="http://newsletter.beef.org/473.1951.azyz " target=_blank>Click here</a> for more on determining doneness. I’d like to cook something different for Easter this year. Can you suggest a roast that would serve at least 10 people? http://www.iabeef.org/Content/Blogs.aspx?ID=100 Nancy Degner Wed, 19 Mar 2008 13:19:26 GMT Why not try a Prime Rib? Your friends and family will be glad you did!  Your meat manager can help you find the right size roast for your group. <a href="/Content/perfectprimerib.aspx" target=_blank>Click here </a>for all the information you’ll need to cook the perfect roast. Should a meat thermometer be used if meats are cooked in aluminum foil or plastic bags? http://www.iabeef.org/Content/Blogs.aspx?ID=99 Nancy Degner Mon, 17 Mar 2008 12:39:55 GMT No. Foil and bag cookery are moist heat methods and, therefore, meats are cooked until fork tender rather than to a specific internal temperature. <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_21.asp " target=_blank>Click here</a> for recipes that use this cooking method. Any suggestions for a St. Patrick’s Day dinner? http://www.iabeef.org/Content/Blogs.aspx?ID=98 Nancy Degner Wed, 12 Mar 2008 12:31:19 GMT St. Patrick’s Day means corned beef around the world. Try a <a href="/Content/RecipeDisplay.aspx?ID=76" target=_blank>Reuben sandwich</a> for lunch or delicious corned beef brisket and cabbage or potatoes for dinner and most of all, don’t forget the green beer.  <a href="/Content/recipes.aspx" target=_blank>Click here</a> for more corned beef recipes (click the box at the top and select "corned beef recipes").  Cook’s Tip: Do not boil corned beef! Cook the beef long and slow, tightly covered. Corned beef brisket needs to gently simmer to create steam, resulting in fork-tender, moist beef. Q: What do I need to do to try to recreate deli roast beef at home? http://www.iabeef.org/Content/Blogs.aspx?ID=97 Nancy Degner Wed, 05 Mar 2008 12:42:49 GMT A: A perfectly cooked roast carved into thin slices makes an excellent sandwich. Keep these roasting tips in mind for the best results: 1) Apply desired seasoning rub to the outside surface of the beef. 2) Cook to medium rare or medium doneness depending on the cut, and don't overcook. 3) Make sure to let the roast stand after cooking. 4) Slice roast an thinly as possible. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/oven.asp" target=_blank>Click here</a> for more information.  Enter our Contest! http://www.iabeef.org/Content/Blogs.aspx?ID=96 Nancy Degner Mon, 11 Feb 2008 13:08:35 GMT Click <a href="/Content/contest.aspx" target=_blank>here</a> to enter the contest!     Need a Valentine’s Day meal suggestion? http://www.iabeef.org/Content/Blogs.aspx?ID=95 Nancy Degner Wed, 06 Feb 2008 11:22:46 GMT You won’t go wrong with Steak De Burgo, a central Iowa regional specialty. It’s a traditional steak dish  (usually beef tenderloin) – topped with butter, Italian herbs and garlic.  <a href="/Content/Deburgo.aspx" target=_blank>Click here</a> for a link to three different versions, all delicious! The recipes work well with either the traditional beef tenderloin cut or ask your meat market for the flat iron steak (aka the top blade steak), an economical cut and one of the new value cuts developed through beef industry research.  <a href="/Docs/Beef%20Value%20Cuts.pdf" target=_blank>Click here</a> for information about the value cuts.  Bon appetit! The Big Game is Sunday, February 3rd this year…. http://www.iabeef.org/Content/Blogs.aspx?ID=94 Nancy Degner Wed, 30 Jan 2008 12:07:37 GMT Is the crowd coming to your house for the big game this year? <a href="/Content/RecipeDisplay.aspx?ID=30 " target=_blank>Touchdown beef chili </a>is sure to be a hit with the fans. Or try light and lean <a href="/Content/RecipeDisplay.aspx?ID=219 " target=_blank>“Souper” Bowl Super Lean Chili</a>. Remember to have lots of yummy chili condiments on hand -- corn chips, chopped green onions, oyster or saltine crackers, grated cheeses, chopped veggies, sour cream – use your imagination! <a href="/Content/chilirecipes.aspx" target=_blank>Click here</a> for a link to our chili information section. How long will meat stay fresh in my fridge? http://www.iabeef.org/Content/Blogs.aspx?ID=93 I found a roast that's over 3 months old in the freezer. Nancy Degner Wed, 23 Jan 2008 10:59:49 GMT First, remember to keep your refrigerator setting at 35°F to 40°F and the freezer at 0°F or below. Store steaks and roasts will be safe for 3 to 4 days in the fridge and 6 to 12 months in the freezer. Ground beef can be kept in the fridge for 1 to 2 days, and frozen for 3 to 4 months. Leftover cooked beef and dishes containing beef can be safely refrigerated for 3 to 4 days and safely frozen for 2 to 3 months.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>Click here</a> for food safety tips regarding meat storage. Q: How do I carve a rib roast? http://www.iabeef.org/Content/Blogs.aspx?ID=92 Nancy Degner Wed, 16 Jan 2008 12:17:45 GMT A: Because of the ribs, carving a rib roast is a little different than other roasts.  Our step-by-step instructions will show you how to carve rib and boneless roasts like a pro!   <a href="http://www.beefitswhatsfordinner.com/aboutbeef/carving.asp" target=_blank>Click here</a> for our guide to great carving. Q: How do I check to see if my roast is done? http://www.iabeef.org/Content/Blogs.aspx?ID=91 Nancy Degner Thu, 10 Jan 2008 09:40:13 GMT A: Insert a meat thermometer into the thickest part of a beef roast, avoiding fat or bone. When roast has reached the <a href="http://www.beefitswhatsfordinner.com/aboutbeef/pdf/Beef_RoastingGuide.PDF" target=_blank>recommended internal temperature</a>, remove it from the oven. Let it rest on a carving board and tent with aluminum foil for 15 to 20 minutes – the temperature will continue to rise by about 5 to 10°F. Q: How do I make the perfect stir-fry? http://www.iabeef.org/Content/Blogs.aspx?ID=90 Nancy Degner Wed, 02 Jan 2008 10:12:58 GMT A: Cut beef into thin, uniform strips. For easier slicing, partially freeze beef (about 30 minutes). Stir-fry beef (do not overcrowd), continuously turning with a scooping motion, until outside surface is no longer pink. Do not overcook; use recipe timing as a guideline. <a href="/Content/RecipeDisplay.aspx?ID=170" target=_blank>Click here </a>for an easy and delicious stir-fry recipe. Holiday Food Safety http://www.iabeef.org/Content/Blogs.aspx?ID=89 Q: I’m planning a New Year’s Eve party. How can I be sure the food I serve is safe as well as tasty? Nancy Degner Thu, 27 Dec 2007 10:25:24 GMT A popular way to celebrate holidays or any party occasion is to invite friends and family to an open house or buffet. However, this type of food service where foods are left out for long periods leaves the door open for uninvited guests – bacteria that cause foodborne illness. These tips will help ensure safe holiday gatherings: For the buffet line: Serve buffet offerings from small platters and dishes; replenish as necessary. Make sure serving dishes (chafing dishes, slow cookers etc) for hot foods keep the holding temperature above 140°F. Do not leave food at room temperature longer than 2 hours. Deli-meat trays. Order or prepare several small trays rather than one large one. You can keep the others refrigerated and replace as needed. Cut vegetable “dippers” into small enough pieces to discourage “re-dipping” for the second bite. Do not add fresh food to platters containing food that has been on the table for 2 hours. Storage reminders: Remove food from the buffet line after guests have eaten and refrigerate immediately. Deli-meats sliced to order for trays should be used within 2 to 4 days, proving they have been refrigerated the entire time. Store leftovers in smaller, shallow flat containers rather than deep ones. The goals is to get the food chilled as soon as possible. Thoroughly re-heat leftovers. For more holiday food safety related tips <a href="http://www.cfsan.fda.gov/~dms/fsholida.html" target=_blank>click here</a>. How do I cook a Prime Rib Roast? http://www.iabeef.org/Content/Blogs.aspx?ID=88 Nancy Degner Thu, 20 Dec 2007 13:35:21 GMT The following basic recipe is for a 4 pound beef rib eye roast, also known as a prime rib roast: <ul> <li> <div style="LINE-HEIGHT: normal">Combine 2 cloves of garlic, crushed or (use crushed garlic from a jar), 1 tsp. Salt, 1 tsp. Cracked black pepper and 1 tsp. dried Rosemary leaves, crushed. Press evenly onto roast.</div></li> <li> <div style="LINE-HEIGHT: normal">Place on a rack in a shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add wateror cover.</div></li> <li> <div style="LINE-HEIGHT: normal">Roast @ 350°F for 18 to 22 minutes per pound for medium rare to medium doneness. Remove roast whn meat thermometer regisers 135 degrees F for medium rare, 150 degrees F for medium. Remove roast from oven and let stand for 15 minutes before slicing or serving.</div></li></ul> <a href="/Content/perfectprimerib.aspx" target=_blank>Click here</a> for more Prime Rib information and recipes. Holiday gift suggestions: http://www.iabeef.org/Content/Blogs.aspx?ID=87 Nancy Degner Wed, 12 Dec 2007 14:09:44 GMT Q: My Christmas shopping is almost finished but I need suggestions for those last few hard-to-buy-for folks on my list. Any suggestions? A: I think we can help! We offer beef certificates, good for the purchase of beef, in $5, $10 and $20 denominations. Your gift recipients can enjoy the delicious gift of beef at restaurants, grocery stores or meat lockers in their area. <a href="/Content/orderform.aspx" target=_blank>Click here</a> to download our order form or call the office at 515-296-2305 to order. They have been used in almost all of the 50 states! We also offer meat thermometers, baseball caps, aprons, cutting boards, steak knives and oven mitts, all with the “Beef it’s what’s for dinner” logo. <a href="/Content/giftshop.aspx" target=_blank>Click here</a> to shop or just call our office! And for that special someone who would love a homemade gift, try this easy recipe for Spicy Cheddar-Beef Dip….it’s delicious, easy to make and fills a small crock, perfect for holiday parties or gift-giving! 3 ounces dried beef, finely snipped 8 ounces sharp Cheddar cheese, grated ½ cup beer ¼ cup mayonnaise 1 teaspoon Worcestershire sauce ¼ teaspoon ground red pepper Combine all ingredients except beef and blend at medium speed in blender or food processor until smooth. Stir in dried beef. Cover and refrigerate. Use as a spread for crackers. Makes about 2 cups. Q: We’re planning a holiday gathering. Any suggestions for some quick and easy appetizers to tempt our guests? http://www.iabeef.org/Content/Blogs.aspx?ID=86 Nancy Degner Wed, 05 Dec 2007 12:27:48 GMT From Meatballs to dips, you’ll find many delicious appetizer recipes right here on our web site. <a href="/Content/recipes.aspx" target=_blank>Click here </a>to access our database.  The Layered Cuban beef dip has been a huge hit wherever I’ve tried it (just ask our staff!) and makes a pretty holiday presentation with the red and green pepper bits. (add link to recipe) Good luck and remember the key to surviving the holidays is to relax and enjoy your guests and all the special moments of the season. What’s the difference between roasting and pot roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=85 Nancy Degner Wed, 28 Nov 2007 11:07:03 GMT Roasting is a dry-heat method for cooking lean cuts of beef, meaning no liquid is added to the pan as it cooks. Pot roasting (braising) is a moist-heat cooking method, used for less tender cuts. A small amount of liquid such as broth, water, juice, beer or wine is added to the pan. Click the links for more information on <a href="/Content/Roasting.aspx" target=_blank>roasting</a> and  <a href="/Content/Braising.aspx" target=_blank>pot-roasting</a>. Tips for carving your holiday roasts. http://www.iabeef.org/Content/Blogs.aspx?ID=84 Nancy Degner Tue, 20 Nov 2007 20:29:16 GMT Trying a roast for Thanksgiving or Christmas this year?  Here are tips to make carving a breeze! Start with a sharp knife.  If you don’t own one, please go buy one and you will thank yourself many times over! Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes prior to carving.  Uniform slices are the result of holding the knife at the same angle for each cut.  The more tender the roast, the thicker the slices can be.  For example, a tender rib roast can be carved ½ to ¾ inch thick, whereas round tip roast (less tender) should be no more than ¼ inch thick.  <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p style="FONT-FAMILY: Verdana"> </o:p> The structure of meat determines how it should be carved.  Most beef cuts should be carved across the grain (grain is the direction that the muscle fibers run).  Cutting across the grain shortens the fibers and makes the meat easier to chew.  Some cuts (e.g., corned beef brisket and flank steaks) should be sliced diagonally (or on the bias) across the grain – hold your knife at an angle.  Some roasts are composed of several different muscles running in different directions.  What to do?  Start carving on one end, and if you see long muscle fibers, turn the roast and carve in a different direction! <o:p style="FONT-FAMILY: Verdana"> </o:p> If you have leftover roast, leave it whole because a solid piece of meat will hold its moisture longer than slices.  The flavor usually tastes better, too! We'll talk about the art of roasting in an upcoming blog.  Happy Holidays! What is London Broil? Is there a trick to carving it? http://www.iabeef.org/Content/Blogs.aspx?ID=83 Nancy Degner Wed, 31 Oct 2007 08:14:35 GMT One challenge I have in giving advice is that London Broil can actually be several different cuts of beef, depending on what part of the country you live in. Most often, a thick top round steak is called a London Broil but it’s sometimes a flank steak. It’s really more of a method of preparation where you marinate the roast (or thick steak), broil it and then slice thinly across the grain. My best answer is to slice it “across the grain.” That means to slice it so that the muscle fibers are very short, rather than long. If you see long, kind of stringy muscle fibers, turn the roast and slice in a different direction. Sometimes it is helpful to slice at a diagonal to get the short fibers. Don’t be afraid to start slicing, and then change direction if you see the long fibers. Thinner slices make it easier to chew and thus more tender. <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp" target=_blank>Click here </a>for a recipe for a basic London Broil.  Can you suggest a good chili recipe, now that fall is here? http://www.iabeef.org/Content/Blogs.aspx?ID=82 Nancy Degner Thu, 25 Oct 2007 10:45:22 GMT Our thoughts do turn to heartier meals with the shorter days and cooler temperatures! A warm bowl of chili is the perfect quick and easy after-work meal or tail-gate treat! Serve with a tossed salad, and rolls or corn bread and you’ll have a nutritious, delicious fall meal. Remember, if you are tail-gating, have your chili at serving temperature before putting your slow cooker into a separate cooler for transporting to the big game.  Check our recipe database for delicious chili recipes like <a href="/Content/RecipeDisplay.aspx?ID=59" target=_blank>Chili Beef Express </a>or a <a href="/Content/RecipeDisplay.aspx?ID=17" target=_blank>slow cooker version</a> that will simmer all day and warm you all night. Treat your family this Halloween and scare up some devilishly delicious Spooky Sloppy Joes! http://www.iabeef.org/Content/Blogs.aspx?ID=81 Nancy Degner Wed, 10 Oct 2007 13:53:43 GMT Ready in just 30 minutes, these “joes” are so easy to make, it’s scary. Brown lean ground beef with chopped onion and bell peppers, making sure to cook until no pink remains in the beef. Stir in the prepared sauces and seasonings and cook until heated through. That’s it – no tricks to this easy treat! Spoon the ground beef mixture into buns and “costume” with ghoulish garnishes. Edible bat wings and ghosts turn ordinary Sloppy Joes “Spooky.” Simply cut sliced black olives in half and arrange the pieces to resemble a high-flying bat. Create bone-chilling ghosts and goblins with cookie cutters and cheese slices. Serve with fresh veggies and small tomatoes dressed up as jack-o-lanterns (use black olive cut outs to make the eyes and mouth; attach with dabs of cream cheese). Kids and adults alike will love these bewitching beef-wiches!   <a href="/Content/RecipeDisplay.aspx?ID=235" target=_blank>Click here</a> for a link to this fun recipe I just bought ground beef labeled “80/20 Ground Chuck.” What does that mean? http://www.iabeef.org/Content/Blogs.aspx?ID=80 Nancy Degner Wed, 03 Oct 2007 10:54:14 GMT Ground beef packages are labeled according to USDA standards and by supermarket preferences. The ratio indicates the percent lean to percent fat of the beef – in this case 80% lean, 20% fat. “Chuck” indicates the primal muscle (chuck, sirloin, round) from which the meat was ground. As a rule of thumb for burgers, the higher the fat content, the juicier the burger. How can I serve warm foods at our Tailgate party without worrying about food safety? http://www.iabeef.org/Content/Blogs.aspx?ID=79 Nancy Degner Wed, 26 Sep 2007 12:26:13 GMT <ul> <li> <div style="LINE-HEIGHT: normal">Keep hot foods hot; use newspapers to wrap your crock pot or casserole, or better yet, place your pot or casserole into a cooler to be transported to the game.</div></li> <li> <div style="LINE-HEIGHT: normal">Be sure your food items are at serving temperature before packing them up.</div></li> <li> <div style="LINE-HEIGHT: normal">Use separate coolers for hot foods and cold foods. </div></li> <li> <div style="LINE-HEIGHT: normal">Bring your meat thermometer to be sure grilled burgers, steaks and kabobs reach safe internal temps when cooking (at least 160°F for burgers, 145°- 170°F for steaks and kabobs).</div></li></ul> It's Tailgating time again! http://www.iabeef.org/Content/Blogs.aspx?ID=78 Nancy Degner Thu, 20 Sep 2007 11:06:59 GMT Tailgating this fall? Remember these basic food safety tips to ensure that your tailgate party is not only fun but also safe! <ul> <li> <div style="LINE-HEIGHT: normal">Most important, keep cold foods cold and hot foods hot! </div></li> <li> <div style="LINE-HEIGHT: normal">Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. That way you won’t have to unpack and repack the cooler along the way.</div></li> <li> <div style="LINE-HEIGHT: normal">Pack lots of ice and/or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled.</div></li> <li> <div style="LINE-HEIGHT: normal">Keep the cooler out of the direct sun.</div></li> <li> <div style="LINE-HEIGHT: normal">Keep drinks in a separate cooler from foods. The beverage cooler can be opened often while the food cooler stays closed.</div></li> <li> <div style="LINE-HEIGHT: normal">Don't let food sit out for more than two hours. On a hot day (90º F or higher), food should not be out for more than one hour. Foods left out of refrigeration or out of a cooler too long should be tossed.</div></li> <li> <div style="LINE-HEIGHT: normal">Take perishable foods in the smallest quantity needed and pack only the amount of food you think you'll use. Tip: use 2 pans or dishes for your dips and spreads – one to serve before the game, and another to stay cold in the cooler for afterwards.</div></li></ul> Q: Is it safe to defrost meat on the counter before cooking? http://www.iabeef.org/Content/Blogs.aspx?ID=77 Nancy Degner Wed, 12 Sep 2007 13:31:48 GMT A: Do not defrost frozen beef at room temperature. To prevent bacterial growth, always defrost beef in the refrigerator, placing the package on a tray to catch any drippings. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>Click here</a> for more information. What’s a quick and healthy after-school snack I can serve my children? http://www.iabeef.org/Content/Blogs.aspx?ID=76 Nancy Degner Wed, 05 Sep 2007 14:20:27 GMT I love making my kids snack-wraps using deli roast beef. Their favorite is the Cajun-style roast beef with white American cheese, lettuce and low-fat Ranch dressing, wrapped in a flavorful spinach tortilla. Packed with protein, I feel confident this gift from Mom will be gobbled up, and doubles as a fresh, wholesome snack or lunch item. I also enjoy making my own version of trail mix and keeping it handy for an after school or road trip snack. My little ones like dried cranberries and Cheerios, so I add these ingredients to the recipe. <a href="/Content/RecipeDisplay.aspx?ID=225" target=_blank>Click here</a> for a trail-mix recipe that includes snipped beef jerky. Our last few no-no’s for cooking beef: http://www.iabeef.org/Content/Blogs.aspx?ID=75 Nancy Degner Wed, 29 Aug 2007 13:53:02 GMT 6.    Allowing meat to reach room temperature before cooking. For the sake of food safety, cook meat directly from the refrigerator. 7.    Marinating too thick of a steak. A marinade penetrates only ¼ inch into the meat. 8.    Broiling a cut that is too thin. Steaks less than ¾ inch should be pan-broiled. 9.    Salting meat. This takes away discretionary use of salt by the person consuming the meat. 10.  Carving with the grain. Roasts and steaks should be sliced across the grain so that the muscle fibers are in short pieces. Long stringy pieces mean it was carved incorrectly. Here are more common mistakes made when cooking beef: http://www.iabeef.org/Content/Blogs.aspx?ID=74 Nancy Degner Wed, 22 Aug 2007 12:12:35 GMT 3.  Not allowing a roast to stand.  Standing (for approximately 15 minutes) allows the roast to finish cooking. The meat will be firmer, retain more of its juices and be easier to carve. 4.  Failure to use a meat thermometer and use it correctly. Insert oven meat thermometer in center of largest muscle, away from fat and bone. Remove 5°F before desired degree of doneness. For an instant read-thermometer, remove roast oven before following the same steps. Do not place an instant-read thermometer in the oven. 5.  Searing meat. Originally it was thought that searing meat at an initial high temperature and then reducing the heat to finish the cooking cycle worked to seal in the juices. The reverse is true. This method actually causes more cooking loss. Let’s talk a bit about common mistakes when cooking beef. http://www.iabeef.org/Content/Blogs.aspx?ID=73 Nancy Degner Wed, 15 Aug 2007 12:35:13 GMT I’ll share the 10 most common mistakes over the next few weeks, and give you tips on how to avoid them!  Here are the first two: Cooking at too high a temperature: Research shows that the higher the cooking temperature, the great shrinkage and cooking loss. High temperatures tend to toughen meat protein. Too high a temperature when broiling can also cause excessive spattering and smoking; increase the distance between the meat and the heat source to correct this problem.  Overcooking: Overcooking produces greater shrinkage (less meat per serving) and decreases tenderness and juiciness.  When using moist heat cooking, simmer the meat, don’t boil it. Simmering, which occurs at about 185°F to 208°F, can be described as bubbles of cooking liquid that do not break through the surface. Boiling makes the meat stringy, difficult to slice and unappealing in appearance.  When roasting meat use a low oven temperature (conventional gas or electric oven at 325° to 350°F depending on the size of the roast. Here are more tips for delicious kabobs: http://www.iabeef.org/Content/Blogs.aspx?ID=72 Nancy Degner Wed, 08 Aug 2007 14:07:10 GMT When building your kabob, fill the skewer with uniform pieces. Be sure to leave a little space between each piece, so that all the ingredients are evenly cooked. If using bamboo skewers, soak them in water for at least 20 minutes before grilling to minimize scorching. Kabobs that include tender fruits or vegetables will cook more quickly than the beef cubes, so they will need to be placed on their own skewer. For potatoes or carrots, pre-cook them before skewering for two to three minutes in the microwave. To make kabob cubes, cut the steak into 1 to 1½-inch pieces. For ribbon kabobs, cut the beef against the grain in ¼-inch thick slices and thread them onto the skewers. To make turning your kabobs easier, try to find skewers with a flat blade which will keep the food from just spinning on the skewer. Or use two skewers per kabob. I have also seen round kabob skewers that stay in place while you are grilling and then fit perfectly on a plate. Let’s talk about one of my favorite summer treats – kabobs! http://www.iabeef.org/Content/Blogs.aspx?ID=71 Nancy Degner Wed, 01 Aug 2007 13:48:15 GMT Beef cubes, skewered and grilled, can be the perfect dinner without too much fuss or provide an elegant appetizer for any party. Beef kabobs can easily be assembled ahead of time, grilled to perfection in minutes and there is little clean up after the meal. The options are endless, and with a few suggestions and tips, kabobs will quickly become one of your grilling favorites. There are so many ingredients that compliment beef kabobs. I love using typical kabob vegetables like mushrooms, tomatoes, squash, potatoes and bell peppers. Fresh corn on the cob, cut into 1-inch pieces, also works great on the grill. Be creative with fun fruits such as jicama, oranges, apples, plums and limes. Use ingredients that are in season and flavors you enjoy. I’ll give more tips in next week’s blog. <a href="/Content/RecipeDisplay.aspx?ID=109" target=_blank>Here’s a link</a> to a fun and easy kabob appetizer I know you will enjoy! Q: What is marbling? http://www.iabeef.org/Content/Blogs.aspx?ID=70 Nancy Degner Wed, 25 Jul 2007 10:52:31 GMT A: Marbling in beef refers to the flecks of fat within the lean. The more marbling a beef cut has, the more flavor and juiciness it will have when cooked. <a href="http://www.beefitswhatsfordinner.com/askexpert/default.asp#qa3" target=_blank>Click here</a> for more information. Did You Know? http://www.iabeef.org/Content/Blogs.aspx?ID=69 Nancy Degner Wed, 18 Jul 2007 13:46:06 GMT Turn steaks and roasts with tongs. A fork pierces the beef allowing loss of flavorful juices. Be sure to turn meat carefully and often to avoid charring.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/grilling.asp" target=_blank>Click here </a>for more grilling tips. Why do the names of beef cuts vary so much? http://www.iabeef.org/Content/Blogs.aspx?ID=68 Nancy Degner Fri, 13 Jul 2007 13:14:24 GMT Beef cuts are known by different names in different regions of the country. It's usually up to retailers to label individual beef cuts for their shoppers. <a href="http://www.beefboard.org/checbeefmadeeasy.aspx" target=_blank>Click here</a> for more information on cuts of beef and how to cook them. We’re wondering who is reading our blog! http://www.iabeef.org/Content/Blogs.aspx?ID=67 Nancy Degner Fri, 06 Jul 2007 09:03:26 GMT To find out, we’re offering a little incentive this week. The first 3 individuals to e-mail us at <a href="mailto:beef@iabeef.org">beef@iabeef.org</a> and mention that you read our blog will receive a $10.00 Beef Gift Certificate, good for the purchase of beef at any restaurant, meat locker or grocery store that accepts checks. Good luck – we’re looking forward to hearing from you. Time for Independence Day! What are the top 5 holidays to grill? http://www.iabeef.org/Content/Blogs.aspx?ID=66 Nancy Degner Fri, 29 Jun 2007 11:58:31 GMT The Fourth of July is #1!  Although many people grill year-round, spring seems to kick off the grilling season.  As a matter of fact, two of the top five grilling holidays happen in May – Mother’s Day and Memorial Day.  According to Freshlook Marketing the top five grilling holidays are: <ol type=1> <li>The Fourth of July</li> <li>Memorial Day</li> <li>Labor Day</li> <li>Father’s Day</li> <li>Mother’s Day</li></ol> <a href="/Content/recipes.aspx" target=_blank>Click here</a> for a link to delicious grilling recipes for your 4th of July celebrations. What is a serving of meat? http://www.iabeef.org/Content/Blogs.aspx?ID=65 Nancy Degner Wed, 27 Jun 2007 13:17:41 GMT Most nutritionists define a serving of meat as 2 to 3 ounces of cooked lean meat. Three ounces is about the size and thickness of a deck of cards or a woman’s palm. Generally, 4 ounces of raw meat will equal about 3 ounces of cooked meat. This depends on the amount of fat and bone in the cut, cooking method and how well-done it is cooked. Is it okay to blacken my steak? I love that crunchy charred taste. http://www.iabeef.org/Content/Blogs.aspx?ID=64 Nancy Degner Tue, 19 Jun 2007 10:19:05 GMT Charring or overcooking meat is not recommended. Grill beef over medium setting on a gas grill or over medium coals (coals will be ash-covered). Never grill while coals are still flaming. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/grilling.asp" target=_blank>Click here </a>for more on grilling. What’s an economical and tasty steak to serve for Father’s Day? http://www.iabeef.org/Content/Blogs.aspx?ID=63 Nancy Degner Wed, 13 Jun 2007 14:00:57 GMT The Flat Iron is considered the second most tender steak after the tenderloin. It’s versatile, flavorful and, because it’s from the chuck, economical. <a href="/Content/RetailCuts.aspx" target=_blank>Click here</a> more information on cuts of Beef. I have a recipe that calls cutting a beef tenderloin against the grain into ½” filets, marinating the filets, grilling them and then slicing the cooked filets against the grain. My question is why should I have to cut and slice against the grain? And won’t that be difficult with the two steps mentioned? http://www.iabeef.org/Content/Blogs.aspx?ID=62 Nancy Degner Thu, 07 Jun 2007 10:16:54 GMT Those instructions do sound confusing! I would picture the piece of tenderloin like a loaf of bread (the grain running horizontally) and then slice it from the top down into your ½” filets. In general, we always recommend slicing/carving across the grain, or the lengthwise muscle fibers. It just makes the meat easier the chew. The directions probably mean placing your knife at a slight angle when cutting the cooked tenderloin into strips. Frankly, tenderloin is SO tender that it will not matter!  Any tips for using rubs? http://www.iabeef.org/Content/Blogs.aspx?ID=61 Nancy Degner Fri, 01 Jun 2007 09:14:50 GMT A rub is a mixture of seasonings pressed onto the surface of meat before cooking.  Rubs are commonly used on roasts, steaks and ground beef patties.  They can be applied just before cooking, or, for more pronounced flavor, apply rub and refrigerate for several hours. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here </a>to learn more. Memorial Day is almost here and I’m just not confident at the grill. Help! http://www.iabeef.org/Content/Blogs.aspx?ID=60 Nancy Degner Fri, 25 May 2007 10:59:37 GMT If you can read, you can grill -- just follow our step-by-step instructions!  <a href="/Content/Grilling.aspx" target=_blank>Click here</a> to link to our grilling instructions and tips, and <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_05.asp" target=_blank>here</a> for a database of delicious grilling recipes. It’s easier to grill than you think, we promise! And don't forget, the easiest and most accurate way to determine doneness is to use a meat thermometer. Q: Should a meat thermometer be used if meats are cooked in aluminum foil or plastic bags? http://www.iabeef.org/Content/Blogs.aspx?ID=59 Nancy Degner Wed, 23 May 2007 12:13:55 GMT No. Foil and bag cookery are moist heat methods and, therefore, meats are cooked until fork tender rather than to a specific internal temperature. <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_21.asp" target=_blank>Click here</a> for recipes that use this cooking method. Q: Can I marinate beef overnight? http://www.iabeef.org/Content/Blogs.aspx?ID=58 Nancy Degner Wed, 16 May 2007 12:35:52 GMT   A:  Less tender cuts should be marinated in a tenderizing marinade at least 6 hours, but no more than 24 hours. However, tender beef cuts like the Flat Iron only need to be marinated 15 minutes to 2 hours for flavor. Over marinating will result in a mushy texture. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/marinades.asp" target=_blank>Click here</a> for more on marinades. It's Hamburger Month! http://www.iabeef.org/Content/Blogs.aspx?ID=57 Best Burger Tips Nancy Degner Wed, 09 May 2007 10:44:32 GMT   The beef burger has made its mark as an all-around favorite with many delicious veriations.  However you make them, here are some tips to follow: <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p> </o:p> ·          Form the patties as lightly as possible, with just enough handling to shape the ground beef.  Overmixing produces a firm, compact texture. ·          Poke a hole in the center of your patty!  Your burger will cook more evenly. ·          Defrost frozen ground beef in the refrigerator to prevent bacterial growth.  Never defrost at room temperature. ·          Before (and after!) handling raw meat, fish or poultry, wash your hands with hot, soapy water for at least 20 seconds.  Thoroughly clean utensils, counters and any surface that has been used.  ·          Cook burgers to medium (160°F) doneness.  Use a meat thermometer to be sure! <o:p> </o:p> <a href="/Content/gbw.aspx" target=_blank>Click here</a> for a link to more burger tips and recipes. Q: I left a beef casserole in the microwave oven overnight? What should I do with it? http://www.iabeef.org/Content/Blogs.aspx?ID=56 Nancy Degner Wed, 02 May 2007 11:08:12 GMT Throw it out! And no, don’t even give it to your dog. Microorganisms grow rapidly at room temperature. Even if they were killed with thorough cooking, some microorganisms give off toxins that cooking will not destroy. Cooked meat and poultry products should be cooled rapidly and must be refrigerated after cooking. For more food safety tips, <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>click here</a>. Why does ground beef sometimes release a lot of juice while cooking? http://www.iabeef.org/Content/Blogs.aspx?ID=55 Nancy Degner Wed, 25 Apr 2007 13:14:44 GMT In making ground beef, some retail stores grind the meat while it is still frozen. Ice crystals, which are incorporated into the meat, melt when the meat is cooked. The same thing can occur with home freezing. If large packages of ground beef are frozen, freezing will be slow, casing large ice crystals to form in the cell walls. The ice crystals break down the cell walls, releasing the cellular fluid or meat juice. Are beef broth, bouillon and consommé the same thing? http://www.iabeef.org/Content/Blogs.aspx?ID=54 Nancy Degner Wed, 18 Apr 2007 12:11:26 GMT Broth is the liquid obtained from meat or poultry that has simmered in water. Brown stock made from lean beef and bone is used in preparing bouillon and is lightly seasoned. Some of the meat is browned before adding it to the water. Consommé is usually made from two or more kinds of meat…veal, chicken or beef. The liquid is strained and highly seasoned. Nutritionally speaking, all three types of soup have approximately the same value, with one cup providing the following nutrients: 10 calories, 2 mg calcium, 0.05 mg riboflavin, 2 gm protein, 1 mg iron and 0.6 mg niacin. These soups do not provide a substantial amount of nutrients to the diet. They have value primarily as stimuli for the appetite and as sources of liquid in the diet; they can be made more nutritious by the addition of meat, vegetables or noodles. <a href="/Content/RecipeDisplay.aspx?ID=41" target=_blank>Click here</a> for a link to a delicious recipe featuring bouillon granules. I keep seeing “beef for stew” in the grocery store. Where does it come from? http://www.iabeef.org/Content/Blogs.aspx?ID=53 Nancy Degner Wed, 11 Apr 2007 11:15:51 GMT Beef for stew may be cut from almost any of the less tender wholesale cuts, including chuck, brisket, rib, plate or foreshank. Beef for stew consists of meaty pieces containing varying amounts of fat, which have been cut into 1 to 2-inch cubes. Often, as the beef carcass is cut into retail cuts, small pieces of lean beef may be collected for stew. <a href="/Content/Braising.aspx" target=_blank>Click here</a> for cooking information. I would like to cook a roast for Easter but I've never made a roast before. How do I know when it's done? http://www.iabeef.org/Content/Blogs.aspx?ID=52 Nancy Degner Wed, 04 Apr 2007 10:42:45 GMT The best way to determine doneness of roasts as well as steaks and burgers is to use a thermometer. For tender, juicy beef, cook roasts and steaks to medium rare (145°F) or medium (160°F) doneness, and burgers to medium (160°F) doneness. <a href="/Content/perfectprimerib.aspx" target=_blank>Click here</a> for information about cooking any type of roast, along with suggested cooking times and temperatures. What is a Beef Tri-Tip Roast? http://www.iabeef.org/Content/Blogs.aspx?ID=51 Nancy Degner Wed, 28 Mar 2007 12:22:50 GMT A beef tri-tip roast is a boneless cut of beef from the bottom sirloin. It is also called a triangular roast because of its shape. Tri-tip roasts weigh 1-1/2 to 2 pounds and are about two inches thick. The roast can be cooked whole or cut into steaks. The roast can be marinated for flavor, but tenderizing isn’t necessary. Roast it. Grill it. Broil it. You can’t go wrong with this cut.  <a href="http://www.beefitswhatsfordinner.com/recipes/rcp_00234_00.asp" target=_blank>Click here</a> for a recipe featuring this delicious cut. What are beef quality grades? http://www.iabeef.org/Content/Blogs.aspx?ID=50 Nancy Degner Wed, 21 Mar 2007 13:03:26 GMT There are eight quality grades for beef that can be assigned by a USDA grader, but only the top three are generally used by grocery stores and restaurants:  Prime, Choice and Select.  Factors considered by the grader are meat color, firmness, texture, age and marbling.  Marbling is responsible for the flavor and juiciness of the meat.  The more marbling present in the meat, the more flavorful and juicy the product.  Therefore, the Prime grade, which has the most marbling, is followed by Choice and Select.  You will find Choice most often in grocery stores while a few higher end restaurants will serve only Prime Beef. Any suggestions for a St. Patrick’s Day celebration? http://www.iabeef.org/Content/Blogs.aspx?ID=49 Nancy Degner Thu, 08 Mar 2007 14:26:17 GMT St. Patrick’s Day means corned beef around the world. Try a <a href="/Content/RecipeDisplay.aspx?ID=76" target=_blank>Reuben sandwich</a> for lunch or delicious <a href="/Content/recipes.aspx" target=_blank>corned beef brisket </a>and cabbage or potatoes for dinner (click in the box to find our corned beef recipe collection).  Don’t forget the green beer! I'm having a party. How do I know how much beef to buy for the group? http://www.iabeef.org/Content/Blogs.aspx?ID=48 Nancy Degner Mon, 05 Mar 2007 10:28:29 GMT How much to buy depends on the cut of beef you're using and individual appetites.  <a href="http://www.beefitswhatsfordinner.com/aboutbeef/pdf/HowMuchToBuyTable.pdf" target=_blank>Click here</a> to download a "How Much To Buy" guide.  And be sure to check our recipe database for scrumptious dishes to serve at your party. Sometimes when I cook meatloaf the ground beef remains pink even though it should be cooked through. Why does this happen? http://www.iabeef.org/Content/Blogs.aspx?ID=45 Nancy Degner Wed, 21 Feb 2007 12:06:17 GMT Because of the natural nitrate content of certain ingredients often used in meatloaf such as onions, celery and bell peppers, meatloaf may remain pink even when it's completely cooked. That's why it's important to use a thermometer inserted into the center of the loaf to make sure the proper temperature (160°F) has been reached. <a href="http://newsletter.beef.org/473.1951.azyz" target=_blank>Click here</a> for more on determining doneness. Who is “the voice” on the beef commercials? http://www.iabeef.org/Content/Blogs.aspx?ID=44 Nancy Degner Thu, 15 Feb 2007 13:04:07 GMT That great voice belongs to actor Sam Elliot. The music that always accompanies him is Rodeo by Aaron Copland. I want to cook a very special meal for my sweetheart this Valentine’s Day….any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=43 Nancy Degner Wed, 07 Feb 2007 12:43:59 GMT You won’t go wrong with Steak De Burgo, a central Iowa regional specialty. It’s a traditional steak dish – usually beef tenderloin – topped with butter, Italian herbs and garlic. <a href="/Content/Deburgo.aspx" target=_blank>Click here</a> for a link to four versions, all delicious! The recipes work well with either the traditional beef tenderloin cut or ask your meat market for the <a href="/Docs/Beef%20Value%20Cuts.pdf" target=_blank>flat iron steak</a> (aka the top blade steak), an economical choice and one of the new value cuts developed through beef industry research. Bon appetit! Does freezing steak affect quality? http://www.iabeef.org/Content/Blogs.aspx?ID=42 Nancy Degner Mon, 29 Jan 2007 13:11:30 GMT Q:  Does short term freezing deteriorate the texture and flavor of quality cuts of steaks and if not, what is the maximum length of time before a change would be noticed? A: Freezing should not affect the flavor and texture of steaks if proper storage methods have been used. Steaks must be wrapped in a moisture-vapor proof packaging (heavy foil, heavy plastic, plastic-lined paper, etc.) to prevent freezer burn (which is the loss of moisture by the surface drying out). The faster meat is frozen, the less cell breakage (as water freezes, it expands, and breaks cell walls – that’s why there is red liquid that comes out of beef that is thawed. It is NOT blood … it is muscle pigment and water). Many steaks and hamburgers are frozen … in a very quick method … and are sold to the foodservice industry. The freezer temperature should be at 0 degrees F. or less. I have not seen any research that shows that frozen steaks are lower quality than fresh. If properly wrapped and stored, solid muscle beef cuts can be stored 6 to 12 months, with ground beef recommended for 3 to 4 months. I have kept beef cuts in my freezer for longer than recommended – it is not a safety issue, and is only a taste issue. How long will beef stay fresh in the fridge? http://www.iabeef.org/Content/Blogs.aspx?ID=41 Nancy Degner Mon, 22 Jan 2007 13:53:56 GMT First, remember to keep your refrigerator setting at 35°F to 40°F and the freezer at 0°F or below. Steaks and roasts will be safe for 3 to 4 days in the fridge and 6 to 12 months in the freezer. Ground beef can be kept in the fridge for 1 to 2 days, and frozen for 3 to 4 months. Leftover cooked beef and dishes containing beef can be safely refrigerated for 3 to 4 days and safely frozen for 2 to 3 months. <a href="http://www.beefitswhatsfordinner.com/aboutbeef/handling.asp" target=_blank>Click here</a> for food safety details regarding meat storage. The Super Bowl is February 4, 2007 http://www.iabeef.org/Content/Blogs.aspx?ID=40 Nancy Degner Mon, 15 Jan 2007 12:13:37 GMT Is the crowd coming to your house for the big game this year? <a href="/Content/RecipeDisplay.aspx?ID=30" target=_blank>Touchdown Beef Chili</a> is sure to be a hit with fans. Or try delicious, light and lean <a href="/Content/RecipeDisplay.aspx?ID=219" target=_blank>“Souper” Bowl Super Lean Chili</a>. Remember to have lots of yummy chili condiments on hand -- corn chips, chopped green onions, oyster or saltine crackers, grated cheeses, chopped veggies, sour cream – use your imagination! <a href="/Content/chilirecipes.aspx" target=_blank>Click here </a>for a link to our chili information section for more chili recipes. You don't have to give up great taste to lose weight! http://www.iabeef.org/Content/Blogs.aspx?ID=39 Nancy Degner Mon, 08 Jan 2007 10:19:39 GMT With the New Year upon us, we are all looking for ways to lighten up our meals.  According to the latest government data, a 3 oz. serving of beef is a good source of 9 essential nutrients.  And there are <a href="http://www.beefitswhatsfordinner.com/nutrition/pdf/LeanCutsWalletGuide.PDF" target=_blank>29 cuts of beef</a> that are considered lean by the USDA.  Beef can help you reach your diet and health goals! <a href="http://www.beefitswhatsfordinner.com/recipes/subcat_39.asp" target=_blank>Click here </a>to find recipes for healthy and delicious beef meals. Another tip: Recent research explains how and why a moderately high protein diet may be beneficial for losing weight.  <a href="http://www.beefitswhatsfordinner.com/nutrition/proteinresearch.asp" target=_blank>Click here</a> for more information. Happy New Year! What’s the difference between roasting and pot roasting? http://www.iabeef.org/Content/Blogs.aspx?ID=38 Nancy Degner Tue, 02 Jan 2007 13:23:36 GMT Roasting is a dry-heat method for cooking lean cuts of beef, meaning no liquid is added to the pan as it cooks. Pot roasting (braising) is a moist-heat cooking method, used for less tender cuts. A small amount of liquid such as broth, water, juice, beer or wine is added to the pan. Click for more information on <a href="/Content/Roasting.aspx" target=_blank>roasting</a> and <a href="/Content/Braising.aspx" target=_blank>pot-roasting</a>. Holiday Food Safety http://www.iabeef.org/Content/Blogs.aspx?ID=37 Keep your holiday gatherings free from "uninvited" guests Nancy Degner Fri, 22 Dec 2006 13:50:56 GMT A popular way to celebrate holidays or any party occasion is to invite friends and family to an open house or buffet. However, this type of food service where foods are left out for long periods leaves the door open for uninvited guests – bacteria that cause foodborne illness. These tips will help ensure safe holiday gatherings: For the buffet line: <ul> <li>Serve buffet offerings from small platters and dishes; replenish as necessary.</li> <li>Make sure serving dishes (chafing dishes, slow cookers etc) for hot foods keep the holding temperature above 140°F.</li> <li>Do not leave food at room temperature longer than 2 hours.</li> <li>Deli-meat trays. Order or prepare several small trays rather than one large one. You can keep the others refrigerated and replace as needed.</li> <li>Cut vegetable “dippers” into small enough pieces to discourage “re-dipping” for the second bite.</li> <li>Do not add fresh food to platters containing food that has been on the table for 2 hours.</li></ul> Storage reminders: <ul> <li>Remove food from the buffet line after guests have eaten and refrigerate immediately.</li> <li>Deli-meats sliced to order for trays should be used within 2 to 4 days, proving they have been refrigerated the entire time.</li> <li>Store leftovers in smaller, shallow flat containers rather than deep ones. The goals is to get the food chilled as soon as possible.</li> <li>Thoroughly re-heat leftovers.</li></ul> For more holiday food safety related tips <a href="http://www.cfsan.fda.gov/~dms/fsholida.html" target=_blank>click here</a>. Q: We’ll have a full house for the holidays. Any suggestions for some quick and easy appetizers to tempt our guests? http://www.iabeef.org/Content/Blogs.aspx?ID=36 Nancy Degner Mon, 18 Dec 2006 14:16:29 GMT A:  From Meatballs to dips, you’ll find many delicious appetizer recipes right here on our web site. <a href="/Content/recipes.aspx" target=_blank>Click here</a> to find our recipe data base. Once there, select appetizers at the top and a complete listing will appear. The <a href="/Content/RecipeDisplay.aspx?ID=103" target=_blank>Layered Cuban beef dip </a>has been a huge hit wherever I’ve tried it (just ask our staff!) and makes a pretty holiday presentation with the red and green pepper bits. Good luck and remember the key to surviving the holidays is to relax and enjoy your guests and all the special moments of the season. Holiday gift suggestions http://www.iabeef.org/Content/Blogs.aspx?ID=35 Nancy Degner Mon, 11 Dec 2006 14:54:00 GMT Q: My Christmas shopping is almost finished but I need suggestions for those last few hard-to-buy-for folks on my list. Any suggestions? A: I think we can help! We offer beef certificates, good for the purchase of beef, in $5, $10 and $20 denominations. Your gift recipients will enjoy the delicious gift of beef at restaurants, grocery stores or meat lockers in their area. <a href="/Content/orderform.aspx" target=_blank>Click here</a> to download our order form or call the office at 515-296-2305 to order. They have been used in almost all of the 50 states! We also offer meat thermometers, baseball caps, aprons, cutting boards, steak knives and oven mitts, all with the “Beef it’s what’s for dinner” logo. <a href="/Content/giftshop.aspx" target=_blank>Click here</a> to shop or just call our office. And for that special someone who would love a homemade gift, try this easy recipe for Spicy Cheddar-Beef Dip….it’s delicious, easy to make and fills a small crock, perfect for holiday parties or gift-giving! <blockquote dir=ltr style="MARGIN-RIGHT: 0px">  3 ounces dried beef, finely snipped  8 ounces sharp Cheddar cheese, grated ½ cup beer ¼ cup mayonnaise  1 teaspoon Worcestershire sauce ¼ teaspoon ground red pepper</blockquote> <table style="BORDER-RIGHT: medium none; BORDER-TOP: medium none; BORDER-LEFT: medium none; BORDER-BOTTOM: medium none; BORDER-COLLAPSE: collapse" cellSpacing=0 cellPadding=0 border=1> <tbody> <tr></tr> <tr></tr> <tr></tr> <tr></tr> <tr style="HEIGHT: 4.55pt"></tr> <tr></tr></tbody></table>Combine all ingredients except beef and blend at medium speed in blender or food processor until smooth. Stir in dried beef. Cover and refrigerate. Use as a spread for crackers. Makes about 2 cups. Christmas is on the way and I’ve always wanted to cook Prime Rib, any suggestions? http://www.iabeef.org/Content/Blogs.aspx?ID=34 Nancy Degner Mon, 04 Dec 2006 12:20:22 GMT Prime Rib is not a specific cut of beef but is actually a preparation method for a beef rib roast. If you know the standard meat roasting method, you can make “Prime Rib” out of several types of beef rib roasts. “Prime Rib” does not refer to the grade of beef. Rib roasts are usually sold as either small end (cut from near the loin section) or large end (cut from near the chuck section). Small end rib roasts are more tender, contain less fat and are usually priced higher than large end cuts. <h4> <h3>Use this chart to help you decide which roast is best suited to your holiday needs:</h3></h4> <ul> <li>For a classic holiday dinner, choose: beef rib roast, beef rib eye roast or beef tenderloin roast. (Tip: order rib or rib eye roasts from the small end).</li> <li>For the health-conscious party planner, choose: beef round tip roast or beef eye round roast.</li> <li>For small gatherings, choose: small beef tenderloin roast, beef tri-tip roast or beef eye round roast.</li> <li>For the easiest to carve, choose: boneless roasts such as beef rib eye, beef tenderloin, beef tri-tip, beef round tip or beef eye round.</li></ul> <a href="/Content/perfectprimerib.aspx" target=_blank>Click here</a> for more information and roasting times for these roasts. Top Ten Tips for Holiday Roasts http://www.iabeef.org/Content/Blogs.aspx?ID=33 Today, tips 7, 8, 9 & 10 Nancy Degner Mon, 27 Nov 2006 12:13:19 GMT <h3>Let it stand!</h3> <?xml:namespace prefix = o /><o:p></o:p>Roast according to chart.  Transfer roast to carving board; tent loosely with aluminum foil.  Let stand 15 to 20 minutes.  (Temperature will continue to rise 5°F to 10°F to reach desired doneness and roast will be easier to carve.)  <o:p> </o:p> <h3>Carve Correctly</h3> <o:p></o:p>A sharp carving knife is a must.  For uniform slices, hold the knife at the same angle for each cut.  The more tender the roast, the thicker the slices can be.  Rib, ribeye and tenderloin roasts can be sliced ½ to ¾ inch thick.  Round tip, eye round and tri-tip should be no more than ¼ inch thick. <o:p> </o:p> <h3>Keep it Safe; Practice food safety<o:p> </o:p></h3> <o:p></o:p>Always defrost frozen roasts in the refrigerator, never at room temperature.  Allow 4 to 7 hours per pound to defrost a large roast ;  3 to 5 hours per pound for a small roast.  To avoid cross-contamination and prevent food borne illness, follow these easy steps: <o:p> </o:p> ·          Wash hands well in hot soapy water before and after handling meat and other fresh foods.  Also wash utensils, counters, cutting boards and other surfaces after contact with raw meat. ·          Keep raw meat and meat juices separate from other foods, both in the refrigerator and during preparation. ·          Don’t place cooked foods on the same board, tray or platter than held raw meat.  Keep carving boards separate from other food prep areas and serving platters.  Enjoy……the great flavor of a beef roast with favorite holiday accompaniments!<o:p></o:p> Top Ten Tips for Holiday Roasts http://www.iabeef.org/Content/Blogs.aspx?ID=32 Today, Tips 4, 5 & 6 Nancy Degner Mon, 20 Nov 2006 11:10:22 GMT <h2>Shop Smart</h2> <ul> <li>When shopping, pick up beef just before checking out to ensure that it stays as cold as possible.</li> <li>Select beef with a bright cherry-red color, without any grayish or brown blotches. The exception is vacuum-packaged beef which, in the absence of oxygen, has a darker purplish-red color. When exposed to the air, it will turn bright red.</li> <li>Choose packages that are cold, tightly wrapped and without tears or punctures or excessive liquid.</li> <li>Purchase before the “sell by” date on the package label.</li></ul> <h2>Store Properly</h2> <ul> <li>Refrigerate or freeze beef roasts as soon as possible after purchasing. Roasts wrapped in transparent film can be refrigerated 3 to 4 days (or frozen up to 2 weeks) without rewrapping.</li> <li>For longer freezer storage, repackage in heavy-duty aluminum foil, or place in plastic freezer bags, removing as much air as possible.</li> <li>Refrigerate in meat compartment or coldest part of refrigerator, or freeze at 0°F or colder.</li></ul> <h2>Determining Doneness</h2> <ul> <li>Cooking times given on recipes are only a guide – the best way to determine doneness is with a thermometer.</li> <li>Insert an ovenproof meat thermometer into the center of the thickest part of the roast, not touching bone, fat or the pan. This type of thermometer remains in the roast during the entire cooking process. Or, use an instant-read thermometer to check meat temperature periodically during cooking. It is not oven safe, so it cannot be left in the roast while it is in the oven. Insert an instant-read thermometer toward the end of cooking time for about 15 seconds. Remove thermometer; continue cooking, if necessary.</li> <li>To prevent overcooking, remove roast from oven when the thermometer registers 10°F below desired doneness.</li></ul> Top Ten Tips for Holiday Roasts http://www.iabeef.org/Content/Blogs.aspx?ID=31 Today, Tips 1, 2 & 3 Nancy Degner Wed, 08 Nov 2006 14:38:18 GMT <h2>Which Roast? </h2><o:p></o:p>Ribeye, rib and tenderloin are popular options at holiday time.  However, the leaner cuts, such as round tip, eye round and tri-tip, are also delicious, more economical choices. <o:p> </o:p> <h2>Order in Advance </h2><o:p></o:p>During this busy season, it’s a good idea to order the type and size roast you need in advance from your supermarket or butcher. <o:p> </o:p> <h3><h2>How much to buy?</h2> </h3><o:p></o:p> <h3>These guidelines will  help determine what size roast to purchase:</h3><ul><li>Lean boneless roasts, such as tenderloin, eye round and tri-tip will yield 4 three-ounce servings of cooked, trimmed beef per pound.  (For example, a 3-pound roast will yield 12 three-ounce servings.)<o:p> </o:p> </li><li>Ribeye roasts, which have more trimmable fat, will yield 3 three-ounce servings of cooked, trimmed beef per pound.  (For example, a 3-pound roast will yield 9 three ounce servings.)<o:p> </o:p> </li><li>Bone-in rib roasts will yield 2-1/2 three ounce servings of cooked, trimmed beef per pound.  (For example, a 3-pound roast will yield 7-1/2 three-ounce servings.)<o:p> </o:p> </li><li>Remember to plan about 6 ounces of cooked, trimmed beef for those “holiday servings.”</li></ul> Want to carve like a pro? http://www.iabeef.org/Content/Blogs.aspx?ID=30 Tips for carving your holiday roasts. Nancy Degner Wed, 01 Nov 2006 10:11:43 GMT Start with a sharp knife.  If you don’t own one, please go buy one and you will thank yourself many times over! Roasts are firmer and easier to carve when allowed to stand 15 to 20 minutes prior to carving.  Uniform slices are the result of holding the knife at the same angle for each cut.  The more tender the roast, the thicker the slices can be.  For example, a tender rib roast can be carved ½ to ¾ inch thick, whereas round tip roast (less tender) should be no more than ¼ inch thick.  <o:p style="font-family: Verdana;"> </o:p> The structure of meat determines how it should be carved.  Most beef cuts should be carved across the grain (grain is the direction that the muscle fibers run).  Cutting across the grain shortens the fibers and makes the meat easier to chew.  Some cuts (e.g., corned beef brisket and flank steaks) should be sliced diagonally (or on the bias) across the grain – hold your knife at an angle.  Some roasts are composed of several different muscles running in different directions.  What to do?  Start carving on one end, and if you see long muscle fibers, turn the roast and carve in a different direction! <o:p style="font-family: Verdana;"> </o:p> If you have leftover roast, leave it whole because a solid piece of meat will hold its moisture longer than slices.  The flavor usually tastes better, too! <div style="text-align: center;"><img style="width: 144px; height: 319px;" src="/CMAdmin/ImagesWeb/Carving%20color%20graphic%20small.JPG"> <div style="text-align: left;"><a target="_blank" href="http://www.iabeef.org/Content/perfectprimerib.aspx">Click here</a> for a link to our collection of recipes for prime rib and other beef roasts. </div><div style="text-align: left;"> </div><div style="text-align: left;"> </div></div> What is London Broil? How do I carve it? http://www.iabeef.org/Content/Blogs.aspx?ID=29 Tips for choosing and cooking London Broil. Nancy Degner Wed, 25 Oct 2006 13:46:40 GMT One challenge I have in giving advice is that London Broil can actually be several different cuts of beef, depending on what part of the country you live in.  Most often, a thick top round steak is called a London Broil but it’s sometimes a flank steak.  It’s really more of a method of preparation where you marinate the roast (or thick steak), broil it and then slice thinly across the grain. <o:p></o:p>My best answer is to slice it “across the grain.”  That means to slice it so that the muscle fibers are very short, rather than long.  If you see long, kind of stringy muscle fibers, turn the roast and slice in a different direction.  Sometimes it is helpful to slice at a diagonal to get the short fibers. <o:p></o:p>Don’t be afraid to start slicing, and then change direction if you see the long fibers.  Thinner slices make it easier to chew and thus more tender. <o:p></o:p>Here’s a recipe for a basic London Broil … give it a try. <a target="_blank" href="http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp">http://www.beefitswhatsfordinner.com/recipes/rcp_10698_00.asp</a> Where did chili originate? http://www.iabeef.org/Content/Blogs.aspx?ID=28 While no one knows for sure exactly where chili originated… Nancy Degner Wed, 18 Oct 2006 10:41:45 GMT ... some historians have concluded that the first bowl of chili was made by the group of Spanish colonists who founded San Antonio in the early 18th century. But in 1976, Rufus Valdez, a full-blooded Ute Indian and Utah native, won the World’s Chili Championship using what he claimed to be a 2,000-year-old Ute recipe that had been passed down to the Utes by Pueblo cliff dwellers in Mesa Verde, Ariz. It took the advent of the cattle drive, however, to spread the popularity of chili as an all-American food with the persistence of a fine habanero. By the early 20th century, chili had become a national dish and chili parlors emerged around the country. <h2 align=center>Top Tips for Making the World’s Best Chili  from The International Chili Society </h2> <h3>1. Know Your Chile Peppers: There’s Hot… HOT, HOT… and REALLY HOT! </h3> <ul> <li>The source of chili’s flavor is the chile pepper, and there are more than 150 varieties – including chipotle, poblano, jalapeño, habanero and more. Most grow in the United States, Mexico, Europe and South America. The HOT in chile peppers comes from capsaicin, a naturally occurring chemical that often survives cooking and freezing. </li> <li>Just how hot varies dramatically by degree and by pepper. Remember these tips to stay cool while handling hot chilies: </li> <ul> <li>Drying chilies increases the heat – never substitute dried chilies equally for fresh. You can reduce the heat of fresh chilies by carefully removing the white membrane and the seeds before cooking. </li> <li>Always wear gloves when working with chilies to help prevent the oils from touching your skin. </li></ul></ul> <h3>2. Good Chili Prep Turns up the Flavor, Not Just the Heat </h3> <ul> <li>Store your chili overnight and serve the next day – the more time you give the flavors to marry, the better the taste. </li> <li>Use fresh and dry chilies when cooking – fresh has a clean, citrus vegetable flavor; dried gives a rich, roasted flavor. </li> <li>Grind your own chilies by heating pods in a dry sauté pan to release flavorful oils; grind with an old coffee grinder. </li> <li>Use chipotle in your chili – it not only offers heat, but also adds a great smoky flavor. </li> <li>To add a new level of flavor and “depth” to your chili or tomato sauces, try adding red wine or beer when cooking. </li> <li>Habanero isn’t just for main dishes – its sweet citrus undertone boosts flavor in desserts, fruits and chocolate. </li></ul> <h3>3. When Meat Meets Heat. </h3> <ul> <li>In the old days when home was on the range, you roped and tied the meat you put in your chili. Today, beef and pork remain chili staples – ground, pulled or cubed. But many chili fans also use ground turkey, turkey sausage or chicken for a leaner alternative that tastes great. </li> <li>For vegetarian chili, use lots of tomatoes, garlic and spices for the heartiness that meat provides non-veggie chili. Though hotly disputed among pros, beans remain a popular part of chili’s flavorful punch for many (canned beans are much simpler to use than dried, and taste just as good). </li></ul> <h3>4. For World-Class Chili, Quality Ingredients Make a World of Difference. </h3> <ul> <li>Quality ingredients … tomatoes, onions, green and red chili peppers, even chocolate, are important for award-winning chili. For the best chili, use canned tomatoes – such as Hunt’s tomato paste or Hunt’s diced tomatoes. They’re packed at the peak of freshness, offer a more consistent solids-to-juice ratio and add richness and depth of flavor. Mix canned diced and petite diced tomatoes for a better-looking chili. For variety, try Ro*Tel diced tomatoes and green chilies. </li> <li>To give your chili more body, use Hunt’s tomato purée or paste to help it thicken and reduce cooking time. </li> <li>Increase the flavor of your tomato paste by frying it briefly in a little olive oil before adding it to your recipe. </li></ul> <h3>5. How to BEAT the Heat, When it’s TOO (DARN) HOT! </h3> <ul> <li>Add some canned tomato sauce to cut the heat in your chili to a survivable level while retaining its rich flavor. </li> <li>If you have a five-alarm fire in your mouth, try milk, yogurt or sour cream to beat the heat (it’s what the chili judges use). Avocados, tomatoes or a splash of beer or wine also help. Don't even think about water – it's like gas on a fire! </li> <li>When the fire is out and you can feel your tongue again, dive back in. Whether you’re a part-time chili fan or full-blown chilihead/committed future world champion – the heat is part of this beat. And some really do like it hot! </li></ul> <h3>About the International Chili Society and World's Championship Chili Cookoff </h3> The International Chili Society is a not-for-profit organization that sanctions chili cookoffs around the world to benefit charities and nonprofit organizations. Winners of ICS-sanctioned cookoffs qualify to compete for cash prizes and awards at the World's Championship Chili Cookoff, which has been held annually since 1967. The ICS is the largest food contest festival organization in the world. It currently reaches more than 750,000 attendees a year through 180 plus events annually. Its sole purpose is to promote, develop and improve the preparation and appreciation of true chili and to determine each year the World’s Champion Chili through officially sanctioned and regulated competitive cookoffs. ICS- sanctioned cookoffs promote competition in three categories: Red (traditional red chili), Green (Verde) and Salsa, with a World Champion crowned annually in each category. The society aims to further the camaraderie of chiliheads on behalf of charitable and non-profit organizations in the world. For more information, visit <a href="http://www.chilicookoff.com/" target=_blank>www.chilicookoff.com</a>. World's Best Chili http://www.iabeef.org/Content/Blogs.aspx?ID=27 Who won the recent International Chili Society Contest? Nancy Degner Wed, 11 Oct 2006 10:46:44 GMT J.R. Knudson of Granite Bay, Calif., whose flavorful red chili won the praise (and taste buds) of judges, received the award for the “<a href="/Content/RecipeDisplay.aspx?ID=211" target=_blank>World’s Best Chili</a>” at the 40th annual World’s Championship Chili Cookoff™ sanctioned by the International Chili Society (ICS) and presented by ConAgra Foods. Held Oct. 6-8, the event drew more than 400 award-winning chefs to <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:City><st1:place>Omaha</st1:place></st1:City> to compete for the title of “World’s Best Chili” in three categories: Red, Green (“Verde”) and Salsa. For most dedicated “chiliheads,” the purest form of chili is traditional red, also known as “<st1:State><st1:place>Texas</st1:place></st1:State> red.” Competition cooks spent countless hours adjusting and agonizing over seasonings and ingredients in their quest for the winning formula – that perfect blend of meat, spices and sauce that would grab the judges’ attention and not let go. Most red chili recipes included finely chopped meat, diced vegetables, tomato sauce or paste, garlic, chili powder and other spices. Official ICS rules prohibit the use of beans and other fillers. Now that fall is here, can you suggest a good chili recipe? http://www.iabeef.org/Content/Blogs.aspx?ID=26 Shorter, cooler days mean chili is back on the menu! Nancy Degner Wed, 04 Oct 2006 10:57:35 GMT Our thoughts do turn to heartier fare with the shorter days and cooler temperatures! A warm bowl of chili is the perfect quick and easy after-work meal or tail-gate treat!  Serve chili with a tossed salad and rolls or corn bread and you’ll have a nutritious, delicious fall meal. Remember, if you are tail-gating, have your chili at serving temperature before putting your slow cooker into a separate cooler for transporting to the big game. For a really quick meal, try <a href="/Content/RecipeDisplay.aspx?ID=59" target=_blank>Chili Beef Express</a>.  Or another option is to use chuck or round steak in your chili recipe as in <a href="/Content/RecipeDisplay.aspx?ID=30" target=_blank>Touchdown Beef Chili</a>.  Be sure to cut the chuck or round into small cubes and simmer until beef is tender.  And a quick tip:  leftover chili is delicious as a potato topper! More Tailgating Tips http://www.iabeef.org/Content/Blogs.aspx?ID=25 How can I serve warm foods at our next Tailgate without worrying about food safety? Nancy Degner Tue, 26 Sep 2006 10:28:25 GMT It’s simple! Remember last week’s rule “keep cold foods cold and hot foods hot”? Here are some tips to be safe with warm foods as well. Use coolers both as “cool-ers” and as “warm-ers,” to keep the heat in. Use separate coolers for hot foods and cold foods. Open them as infrequently as possible so that heat (or cold) doesn’t escape.  If possible, wrap the slow cooker or casserole in several layers of newspaper inside the cooler. Have your slow cooker or casserole at serving temperature (at least 140°) before placing into the cooler to be transported to the game. Bring your meat thermometer to be sure grilled burgers, steaks and kabobs reach safe internal temps when cooking (at least 160°F for burgers, 145°- 170°F for steaks and kabobs). Remember, If in doubt, throw it out! Keep hot foods HOT (above 140° F) and cold foods COLD (40° F or below). Tailgating this fall? http://www.iabeef.org/Content/Blogs.aspx?ID=24 Keep your tailgate party safe with these tips.... Nancy Degner Wed, 20 Sep 2006 12:00:05 GMT · Most important, keep cold foods cold and hot foods hot! · Pack foods in your cooler in reverse-use order – pack foods first that you are likely to use last. That way you won’t have to unpack and repack the cooler along the way. · Pack lots of ice and/or freezer packs to ensure a constant cold temperature. A full cooler will maintain a cold temperature longer than one that is partially filled. · Keep the cooler out of the direct sun. · Keep drinks in a separate cooler from foods. The beverage cooler can be opened often while the food cooler stays closed. · Don't let food sit out for more than two hours. On a hot day (90º F or higher), food should not be out for more than one hour. Foods left out of refrigeration or out of a cooler too long should be tossed. · Take perishable foods in the smallest quantity needed and pack only the amount of food you think you'll use. Tip: use 2 pans or dishes for your dips and spreads – one to serve before the game, and another to stay cold in the cooler for afterwards. Double this <a href="/Content/RecipeDisplay.aspx?ID=103" target=_blank>delicious and unusual dip recipe</a> for "Layered Cuban Beef Dip", using two plates or two 8 x 8" glass pie pans; cover well with foil and keep one cold for after the game -- you'll be hungry again after your team wins the game! What’s the best steak for a steak salad? http://www.iabeef.org/Content/Blogs.aspx?ID=23 Garden veggies are at their peak........ Nancy Degner Wed, 30 Aug 2006 08:53:01 GMT Create a delicious meal with garden veggies and steak.  A good all-purpose steak is sirloin. Cook it to medium (160 F) or less in doneness and slice into thin strips. You can put hot steak strips on your salad … or cold. Plan ahead and grill some extra steak for a salad for the next meal. <a href="http://http://www.iabeef.org/Content/recipes.aspx" target=_blank>Click here</a> for easy and delicious recipes such as Steak and Spinach Salad, Tenderloin, Cranberry and Pear Salad with Honey Mustard Dressing and others. Hot "Beef" Sundaes http://www.iabeef.org/Content/Blogs.aspx?ID=22 Hot "Beef" Sundaes are new this year at the Iowa State Fair! Nancy Degner Mon, 07 Aug 2006 13:56:50 GMT <img style="WIDTH: 162px; HEIGHT: 138px" height=600 src="http://www.iabeef.org/CMAdmin/ImagesWeb/BeefSundaePhoto_lowres.jpg" width=536 border=0>            Stop by the Cattlemen's Beef Quarters and order your own Hot "Beef" Sundae!  Or try them at home for a really quick meal that your whole family will love!  Let the kids make their own.  <a href="/Content/RecipeDisplay.aspx?ID=209" target=_blank>Check out the recipe here.</a> Charcoal vs Gas Grills http://www.iabeef.org/Content/Blogs.aspx?ID=21 If a recipe calls for grilling and specifies a charcoal grill, can I still use my gas grill? Nancy Degner Tue, 01 Aug 2006 13:33:09 GMT Absolutely! You should know your grill and its personality. Does it heat quickly, does it have hot spots, and how long does it take to heat? Read your owner’s manual, know your grill and you will be fine. Do keep in mind that you may have a different flavor profile cooking with charcoal vs gas. <a href="/Docs/Three%20Easy%20Steps%20to%20Grilling%20_Gas%20%20Charcoal.pdf" target=_blank>Click here</a> for a link to suggested cooking times for both gas and charcoal grills. Can you over marinate a steak? http://www.iabeef.org/Content/Blogs.aspx?ID=20 Nancy Degner Wed, 26 Jul 2006 10:43:03 GMT “Help! I put some steaks in a marinade last night but we aren’t going to eat them tonight after all. Will they be ruined if I leave them in the marinade for another day? Can I just rinse them off and cook them tomorrow?” You are probably OK as far as safety goes as long as the steaks have been in the marinade in the refrigerator! Research shows that beef marinated longer than 24 hours tends to become mushy in texture – not just more tender, but mushy. So that is why it is recommended to not marinate meat longer than 24 hours. We also recommend that in order to add flavor, you should marinate for 30 minutes to 2 hours. To tenderize, we recommend 6 to 24 hours. Even then, there is a somewhat limited increase in tenderness. My advice would be to take the steaks out of the marinade and keep them covered and refrigerated until you grill them – you don’t need to rinse them off.  Remember to use fresh, refrigerated steak within 3-4 days. Here’s the rub! http://www.iabeef.org/Content/Blogs.aspx?ID=19 Nancy Degner Mon, 17 Jul 2006 13:58:08 GMT I hear more about rubs these days and often find them sold in the spice section at the supermarket. What is a rub? A rub is a mixture of seasonings pressed onto the surface of beef before cooking. They can be used on roasts, steaks and ground beef patties. Dry rubs consist of herbs, spices and other dry seasonings. Paste-type rubs are dry seasonings held together with small amounts of wet ingredients, such as oil, crushed garlic, mustard, soy sauce, Worcestershire sauce and horseradish. Why rub? They can add some great flavor to beef, but not overpower the flavor like some marinades do. Sometimes they form a delicious crust. You can apply the rub just before cooking, or several hours ahead of time for more pronounced flavor (just keep it in the frig until cooking). Here are a couple of <a href="/Content/RecipeDisplay.aspx?ID=45" target=_blank>rub recipes</a> you might try. Speaking of steak http://www.iabeef.org/Content/Blogs.a