Prime Posts

Posted 7/1/2009 by Small Change

The nutrient-rich power of beef is highlighted in today’s post on Small Change, a frugal consumer blog on WashingtonPost.com.  Protein Think Tank researcher Dr. Drewnowski shares insights on economical and nutrient-rich diet staples, such as lean ground beef.  

View the full post at: 

http://voices.washingtonpost.com/small-change/ylan-q-mui/getting-nutritional-bang-for-y.html

Posted 7/1/2009 by Chefdruck Musings

 
We were thrilled to host Charlotte (Vanessa Druckman’s sister) at our Beef culinary event last month. She was the first to volunteer to work with Executive Chef Dave Zino and demonstrate to the larger group how to properly slice a whole tenderloin to create various cuts. Here, Charlotte recaps herexperience at the Institute of Culinary Education.

View the full post at http://chefdruck.blogspot.com/2009/06/blogging-novice-shares-beef-cooking.html

Posted 7/1/2009 by Chez What

Christo, a devoted NYC foodie, shares his thoughts on the beef culinary event that we hosted in early June. From learning new techniques for cooking with beef to sampling steak and tomato salad and noshing on beef tenderloin crostini, he recounts his trip to the Institute of Culinary Education.  

View the full post at: http://alittlebitofchristo.blogspot.com/2009/06/meet-meat.html

Posted 7/1/2009 by Good Bite

We were so happy to see some of our favorite food bloggers  join forces for the latest food blog: Good Bite. Here food heavy hitters such as David Lebovitz, Todd Porter, Diane Cu, Jeanne Kelly and Tracey Metro reveal their favorite ways to personalize their own hamburger for the 4^th of July.

View the full post at http://www.goodbite.com/episodes/july-4th-favorites

Posted 7/1/2009 by Stacey Snacks

See how food guru Stacey grills a succulent hanger steak to perfect  and creates her own Chimichuri sauce for a quick and easy dinner.

View the full post at http://www.staceysnacksonline.com/2009/06/hanger-steak-w-chimichurri-sauce.html

Posted 7/1/2009 by Whoa, Momma!

Tracey Henry, the Suburban Diva of Florida, shares Chef Dave Zino's tips for grilling over the 4th of July weekend. On her mom blog for the St. Petersburg Times, Tracey speaks to the best ways to get the most from your meat.

To view the full post at: http://blogs.tampabay.com/moms/ 

Posted 6/18/2009 by mpusey

New customers save $10 with purchase of $50 or more SCHWAN’S® products, including NEW Marinade-On-Demand™Chimichurri Beef.  Order online and enter PROMOTION CODE: BF 

Posted 5/22/2009 by Yum Sugar

Have you ever heard of Loosemeat Sandwiches? Yum Sugar dishes on the Souix City regional specialty that is a great way to make the most of last night's hamburgers.

View the full post at http://www.yumsugar.com/3052934

Posted 5/22/2009 by Grill Maestro

Ever since this grilling enthusiast discovered the smoky flavor of a well seared steak, he's fallen in love with the charcoal fueled grill. We look forward to following his adventures as he embarks on his journey to become a grill maestro.

View the full post at http://www.grillmaestro.com/beef-prices-down-double-digits.htm

Posted 5/22/2009 by The Pioneer Woman

We love the Pioneer Woman not only for her welcoming embrace of beef, but also for her creative recipes (steak salads!), great food photography and her refreshing outlook on life on a ranch.

View the full post at http://thepioneerwoman.com/cooking/2009/03/ginger-steak-salad/

Posted 5/22/2009 by Information Food Industry Council

From the Information Food Industry Council (IFIC), comes a series of articles examining the expanding role of protein and health.

View the full post at http://www.ific.org/foodinsight/2009/may/proteinfi509.cfm

Posted 5/22/2009 by Men's Health

In this post, Men's Health Features Editor, Adam Campbell weighs in the red meat discussion and highlights why a protein-fueled diet is good for your health.

View the full post at  http://mhtoday.menshealth.com/2009/05/why-the-new-york-times-is-wrong-about-meat.html

Posted 4/30/2009 by The Rex

The Rex Restaurant in Billings, Montana, and winner of the 2007 Beef Backer “Innovator of the Year,” is featuring Steak Stimulus: Bar Specials through the end of October.  Each night, Sunday through Thursday, a different steak is offered at a special price (with French Fries or Pasta Salad and a small Side Salad): 10 oz. New York Strip ($16.50), 10 oz. Flat Iron Steak ($16.50), 10 oz. Sirloin ($13.50), 8 oz. Marinated Hanger Steak ($12.95), and an 8 oz. Ranch Steak ($11.95) respectively. Learn more about The Rex Restaurant at http://therexbillings.com/.

Posted 4/29/2009 by Kim Severson

"On a stainless steel table in the National Cattlemen’s Beef Association test kitchen, a meat scientist named Bridget Wasser began dissecting a piece of beef shoulder as big as a couch cushion.

Her knife danced between long, thick muscles, then she flipped the whole thing open like book. After a tug and one final slice, she set before her visitor the Denver steak."  View the full article and interactive tool on the new cuts at http://www.nytimes.com/2009/04/29/dining/29beef.html?_r=1&ref=dining 

Posted 4/7/2009 by Home Ec 101

"Walnut roast with bleu cheese mashed potatoes, wilted walnut spinach, drizzled with a worcestershire sauce. I have to get this off my chest. Yum, yum, get your fork away from my plate, yum." View the full post at http://www.home-ec101.com/walnut-crusted-roast-beef-its-whats-for-dinner/

Posted 3/29/2009 by My Wooden Spoon

"As a cowboy’s wife, we tend to eat a lot of beef (it’s furnished with our job) so trying to create healthier meals out of beef is important to me.  This week, I’ll be bringing you three healthier beef recipes thanks to ‘Beef, It’s What’s for Dinner‘." View the full post and great food photography at http://mywoodenspoon.com/2009/03/29/beef-spring-rolls-with-carrots-and-cilantro/

Posted 3/24/2009 by Cooking with Anne

"Using a smaller, leaner cut and adding more veggies to the plate is the perfect way to keep this meal healthy without losing any flavor. The sauce was perfect and although I wasn't able to fine the medallions called for, the still lean sirloin steak worked very well here. The steak was fork-tender and the seasonings right on. Yes, the kids all loved it and several of their growing tummies needed refills." View the full post at http://cookingwithanne.blogspot.com/2009/03/beef-its-whats-for-dinner-part-2.html#

Posted 3/18/2009 by It's Beef Week

"After spending some time on the website, I discovered a few new lean cuts of beef for my family to try. Armed with my next beef recipe, my shopping list, and a copy of the Lean Beef Wallet card, I headed to the grocery store. Here are a few handy hints from the website to follow on your next shopping trip for beef.."  View the full post at http://dinnersforayear.blogspot.com/2009/03/its-beef-week-part-2-beef-kebobs.html

Posted 3/11/2009 by The Hungry Housewife

"But my favorite lean cut is Sirloin. It is such a versatile cut of meat that you can do just about anything with. I prefer mine on the grill. I used to slather my steaks with all sorts of seasonings. But now the only thing I ever put on my beef is Kosher Salt and freshly cracked ground pepper. There is no need to hide its wonderful flavor with all the other junk." View full post at http://thehungryhousewife.blogspot.com/2009/03/sirloin.html

Posted 2/17/2009 by CDKitchen.com

“Delicious comfort food, beef stroganoff is perfect for a family meal, or entertaining guests. This classic recipe consists of sauteed strips of beef and mushrooms in a sour cream sauce and typically served over egg noodles.” View full post at http://www.cdkitchen.com/recipes/cat/436/.

Posted 2/17/2009 by SAVEUR

"Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks. So are inexpensive cuts. Our favorite alliance of these two attributes is matambre, an Argentine dish (the name means hunger killer) that calls for covering a flank steak with vegetables and hard-boiled eggs and rolling it all together. Click here for illustrated instructions on how to roll the steak."

Posted 2/9/2009 by MyRecipes.com

“When you need to have special meal on the table shortly after you've walked in the door at the end of a hectic day, here's the menu for you. The tenderloin steaks take about 20 minutes, and you can round out the meal with a mixed green salad, refrigerated mashed potatoes and, of course, a good bottle of Cabernet Sauvignon.” View full post at http://www.myrecipes.com/recipes/gallery/0,28548,1706105_1522550,00.html and complete recipe at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=780433.

Posted 2/3/2009 by The Early Show

Chef Chris Kimball shows Julie Chen how to use ingredients like gelatin and saltine crackers to prepare delicious and moist meatloaf. Watch video at http://www.cbsnews.com/video/watch/?id=4771969n.

Posted 2/1/2009 by Maggie Ruggiero, Gourmet.com

“Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace and complement the chile purée.” View full post at

http://www.gourmet.com/recipes/2000s/2009/02/braised-short-ribs

Posted 1/13/2009 by James Peterson, Cooking Light

“While there are many tricks to make a steak fabulous, these five tips will make it even better. A sizzling steak right off the grill is something few can resist. Follow these tips to make your home-grilled steaks fabulous.” View full post at http://www.myrecipes.com/recipes/article/0,28747,1655149,00.html

Posted 1/1/2009 by Bon Appetit Test Kitchen

“Busy home cooks, take heart. Each month, Bon Appétit's Fast, Easy, Fresh column delivers seasonal dishes that are as simple to prepare as they are delicious. This month, we challenged the Bon Appétit Test Kitchen to create a week's worth of dinners for under $100. To keep costs down, our food editors subbed in budget-friendly meats for choicer cuts and amped up the spicing in their dishes.” View full post at http://www.bonappetit.com/tipstools/slideshows/2009/01/january_fef_menu and complete recipe for the Beef and Bacon Meatloaf at http://www.bonappetit.com/tipstools/slideshows/2009/01/january_fef_menu

Posted 1/1/2009 by RecipeGirl.com

“It's cold outside, you've had a bad day, you're in the mood for something decadent...or you just simply need some comfort- whatever the reason, here is a collection of our favorite comfort food recipes.” View full post at http://recipegirl.com/Recipe%20Collections/Comfort%20Food%20Recipes.htm#TOP%20OF%20HOME%20PAGE

Posted 1/1/2009 by Brenda Arnold, Allrecipes.com

“Resolutions. You make them and Allrecipes helps you keep them with recipes and tips for a fresh start on the New Year. This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.” View full post at http://allrecipes.com/HowTo/New-Year-New-You/Detail.aspx.  Complete recipe available at http://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx

Posted 12/18/2008 by Pam, foodbuzz.com

“I loved the Korean style marinade I used for a pork tenderloin I made recently and I wanted to try a similar marinade with flank steak. The flavors were amazing! The garlic and the ginger really gave the marinade a zing. My husband and children really loved it and so did I. It's easy and delicious.” View full post at http://www.foodbuzz.com/recipes/674158-korean-style-flank-steak

Posted 12/17/2008 by Nick Kindelsperger, Serious Eats

“I've probably had as many bad versions of cottage pie as good ones, yet that doesn't seem to stop me from trying my luck. Perhaps I just associate them with cool, rainy weather of London, and the warm pubs I used to duck into. Whatever the reason, the combination of minced beef covered with mashed potatoes is one of my favorite comfort foods.” View full post at http://www.seriouseats.com/recipes/2008/12/dinner-tonight-cottage-pie-recipe.html

Posted 12/2/2008 by Carl Hanson, Allrecipes.com

“Dining out at lunch gets expensive in a hurry. Before you know it, you've ripped a hamburger-size hole in your wallet. Brown bagging it is a simple, satisfying way to save a few dollars every day--and a great way to eat better, too! Here are some quick tips and easy recipes for bringing your own.” View full post at http://allrecipes.com/HowTo/Brown-Bag-Lunches/Detail.aspx

Posted 12/2/2008 by Sunset

"Packing a rib roast in a salt crust keeps it moist and makes those richly seasoned end pieces hot items at the table." View full recipe at http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1860167

Posted 12/1/2008 by Andrea Albin, Gourmet

“Mashed potatoes are a tried-and-true side dish with steak, but for something new, try an Italian purée of white beans—it’s just as creamy and much faster." View full post at: http://www.gourmet.com/recipes/2000s/2008/12/blade-steaks

Posted 12/1/2008 by Maggie Ruggiero of Gourmet, epicurious.com

"This full-bodied stew will bring the crowd running when you lift the lid. First, pieces of chuck are browned to develop their flavor, then they're braised in a red-wine beef broth." View full post at http://www.epicurious.com/recipes/food/views/Beef-Stew-with-Potatoes-and-Carrots-350935

Posted 11/24/2008 by Terry B, Blue Kitchen

 “Simple preparation lets quality ingredients shine in Steaks with Blue Cheese." View full post at: http://www.blue-kitchen.com/2008/11/12/steaks-and-blue-cheese-start-with-good-ingredients-and-get-out-of-the-way/

Posted 11/21/2008 by Allrecipes Staff

“Combining unbelievable convenience and good home cooking, these wondrous appliances are enjoying renewed popularity in kitchens around the world. Throw some ingredients in the pot, turn it on, and come home at the end of the day to a hearty homemade supper. Here are some hints for getting premium results from your slow cooker every time.” View full post at: http://allrecipes.com/HowTo/Slow-Cookers-Still-Hot/Detail.aspx

Posted 11/20/2008 by Pam, For the Love of Cooking

"I wanted a tasty meal that would be easy to make. I marinated some flank steak using my carne asada marinade, caramelized some onions, shredded some cheese and made fresh guacamole and salsa. I can't tell you how easy and delicious these quesadillas were." View full post at: http://www.foodbuzz.com/recipes/616753-flank-steak-caramelized-onion-and-extra-sharp-cheddar-quesadillas-

Posted 11/20/2008 by Food Wishes, Video Recipes with Chef John

"This delicious Beef Pot Roast video recipe is dedicated to all you hungry prep cooks out there. In a restaurant kitchen, real diner breaks are more theory than practice." View full post at http://foodwishes.blogspot.com/2008/11/simple-beef-pot-roast-with-prep-cook.html

Posted 11/13/2008 by Cajun Chef Ryan

"To appease Ben’s taste for good ole N’Awlins flavor, I ventured out to the grocery late Sunday morning and I bought a pound of thin sliced rare roast beef, a loaf of French bread and some Iceberg lettuce and tomatoes for what would be his lunch treat at half-time while we watched the Saints game on CBS." View full post at: http://www.foodbuzz.com/recipes/577197-hot-roast-beef-po-boy

Posted 11/12/2008 by Henry Krauzyk, World Food at Home

“Today's world food comes from the British Isles under mysterious pretenses and its origins may lay upon the more cuisine-serious shores of the European continent. There seems to be a great deal of mystery surrounding the origin of Beef Wellington and that mystery begins with its name.”  View full post at: http://www.foodbuzz.com/recipes/603475-recipe-beef-wellington

Posted 11/7/2008 by Emma, TheKitchn

"Save money and get a delicious meal? Yes please! Lazy weekend afternoons are the perfect time for cooking something low and slow, filling the house with yummy smells. And even better, the best cuts of meat for these braises are also very often the less expensive cuts."  View the full post at http://www.thekitchn.com/thekitchn/inspiration/weekend-cooking-what-to-cook-with-cheap-cuts-of-meat-068847

Posted 11/5/2008 by Joanna, The Kitchn

“For those of us who own slow-cookers with no timer feature and also spend a long day away from home, having that simmering, homecooked meal ready to eat when we walk in the door is a little out of reach. Many recipes can't withstand 11 or more hours of cooking.” View full post at: http://www.thekitchn.com/thekitchn/inspiration/fall-cooking-using-the-slowcooker-overnight-068717

Posted 11/2/2008 by Amy Powell

"What if I told you that dinner tonight could be on the table in 20 minutes, would include vegetables, beef, and soup, you could eat at a leisurely pace, and it just might entice the kids to sit down at the dinner table for a change. No guesses? Here’s one more: the name of the dish is onomatopoeic. Perhaps that last hint wasn’t so easy. But at least the dish is! Allow me to introduce the Japanese one-pot dinner called shabu shabu." View full post at: http://cooking.cdkitchen.com/RealMealsInMinutes/792.html

Posted 11/1/2008 by The Bon Appétit Test Kitchen

“A steakhouse take on Thai beef with peppers. Serve with steamed rice." View full post at: http://www.epicurious.com/recipes/food/views/Asian-Steak-Topped-with-Bell-Pepper-Stir-Fry-350398

Posted 10/22/2008 by Emma, The Kitchn

“Many of you have been asking for more recipes that freeze well, and we're happy to deliver! Making big batches of food and freezing the leftovers is a good way to capitalize on abundant seasonal ingredients, reduce waste, and save time down the road.”  View full post at: http://www.thekitchn.com/thekitchn/recipe-roundup/from-the-files-recipes-that-freeze-well-067269

Posted 10/1/2008 by Marge Perry, Self as seen on Epicurious.com

“Clark Frasier and Mark Gaier, of Arrows restaurant in Ogunquit, Maine, use beef but keep calories low.” View full post at: http://www.epicurious.com/recipes/food/views/Mediterranean-Roast-Beef-Pita-350288

Posted 10/1/2008 by Ian Knauer, Gourmet.com

“During a research trip to Hong Kong, food editor Ian Knauer discovered that every family has its own recipe for five-spice powder, a pivotal ingredient in so many Chinese dishes. He took things a step further by adding black peppercorns to the aromatic mix, which holds its own against the robust flavor of hanger steak.” View full post at: http://www.gourmet.com/recipes/2000s/2008/10/six-spice-hanger-steak

Posted 9/15/2008 by Heather Tyree, epicurious.com

Red meat not only tastes great but is one way to ensure you get the vitamins and minerals your body needs. The following tips, accompanied by recipes from around the world, will inspire you to expand your steak-house repertoire, whether in the kitchen or backyard. View the full post and recipes. 

Posted 9/10/2008 by Betty! Lives

 “Of course, the fact that the book contained a recipe called ‘Meat Muffins’ sealed the deal.  When I said the name out loud Doug looked at me and agreed ‘Well you HAVE to make those!’ The base recipe contains 1 1/4 lbs ground beef.” View full post at: http://bettylives.com

Posted 9/10/2008 by MattBites

During that trip one of my co-workers suggested we drive out and experience a Green Chile Cheeseburger. All you have to say is burger and I'm down for a food adventure, but little did I know this burger would remain in my memory for over 10 years. View full post. 

Posted 9/2/2008 by yumsugar

If BBQ gurus Pat and Gina Neely were to make a Mexican burrito, it would probably look a lot like this dish. The filling is a simple mixture of ground beef, onion, corn, and bottled barbecue sauce. Instead of a salsa or guacamole topping, a heaping spoonful of crunchy coleslaw is placed atop the meat.  View full post and recipe. 

Posted 3/10/2008 by Emma, The Kitchn

When we're cooking steaks at home, it can be hard to get it just the way we like it, especially if we have guests with different preferences. Cutting into the steak to see how things are coming along works well, but this also lets out juices and moisture that we'd rather keep for ourselves.We can also use an instant-read thermometer to take the temperature.  View the full post. 

Posted 1/1/2008 by Ree Drummond, The Pioneer Woman Cooks

There are few things more exciting, culinarily speaking, than slaving away over a dish for hours, then finding a way to use the leftovers to make another whole meal. That’s what we’re doing today!  View full post and recipe.