Beef Lifestyle - Family BBQ

Arizona

Arizona's taste buds have spoken and they're calling out for beef on the grill. Discover local recipes, flavors and meet members of the beef community.

Recipes Grilled in Arizona

Sous Vide Flank Steak Fajitas

Classic Fajitas

Got a hankering for beef fajitas? This recipe is every bit as easy as ordering from a restaurant. Marinate and grill beef Flank or Skirt steak, serve with peppers and onions. Easy as that.

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Greek-Style Beef Stuffed Portobello Mushrooms

STEAK-STUFFED PORTOBELLO WITH CREAMY POBLANO SAUCE

Stuffed mushrooms come alive with grilled steak and a Mexican cream sauce made with fresh roasted chilies.

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Beef and Chorizo Burger

Check out this Arizona-inspired beef and chorizo burger from Chiles and Smoke. This burger blend is topped with charred nopales, creamy muenster cheese, and refreshing cilantro crema. Take a bite into the Southwest with this recipe- but don’t worry, it won’t sting.

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Expert Grilling Advice from Beef. It's What's For dInner.

  • Consider your cut: While classics, such as Strip Steak and Ribeye, can be an easy go-to, there are endless options when it comes to cuts of beef. Why not try taking your grilling game up a notch with a cut you might not be as familiar with, like a juicy Flat Iron or a lean, flavorful Flank Steak. More cut ideas for grilling can be found here.
  • Elevate those flavors: Marinades and rubs are a great way to take beef to the next level with minimal effort. To add extra flavor, tender cuts can be marinated for as little as 15 minutes or as long as two hours. For less tender cuts, marinating for at least six hours, but not more than 24 hours, will do the trick.
  • Medium and steady wins the race: When it comes to cooking beef, there is no need to rush the process by using any higher heat than medium. Cooking at a medium heat allows beef to achieve caramelization while still developing rich flavors and avoiding charring.
  • Temperature is king To have the best eating experience, it is important to cook beef to the correct internal temperature. The best way to ensure accurate results is to use a meat thermometer.
  • Let it Rest: Always let beef rest for about 5 minutes after it comes off the grill to lock in all those tasty juices.
  • Time to savor: Once you’ve finished grilling that delicious beef meal, it’s time to sit back and enjoy.


Grilling

grilling basics

Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.

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Rub Ingredients

marinades and rubs

While most cuts taste great with just a pinch of salt and pepper, the chance to boost flavor with a host of savory marinades or rubs invites exploration and takes your beef to new flavor heights.

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Beef Lifestyle_Platter of steaks

best beef cuts for grilling

Looking for the best steaks to grill? You won’t go wrong with these juicy and delicious steak cuts. All the favorites are here, including T-Bone, Tenderloin and Top Sirloin. Plus some new ones to master, such as the Flat Iron and Ranch Steak.

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More Great Grilling Recipes

Zesty BBQ Cheeseburgers

The tastiest burgers

Have you ever wanted to devour all the delicious burgers across the United States? We've got a solution to cure your foodie wanderlust. Experience all the delicious U.S. burgers without leaving your kitchen!

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Beef Lifestyle2

grilling favorites

It's always time to fire up the grill and we’ve got just what you’re looking for. Whether you want a classic burger or a spice-rubbed steak with a side of grilled fruit, this collection won’t disappoint.

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Smoked Beef Brisket

flavorful smoked beef recipes

Fire up the smoker and enjoy the delicious taste of smoked beef. From traditional barbecue dishes to recipes with more flair, we have a recipe for expert and beginner pitmasters alike.

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MEET THE PEOPLE BEHIND THE BEEF

Arizona rancher works tirelessly toward conservation both on and off the land

Just outside of Winslow, Arizona sits Chevelon Butte Ranch, one of the largest working cattle ranches in the state. Jim and Jeanne O'Haco are the third generation to ranch on this land, but stewardship has been a goal since the beginning. Across the ranch's 60,000 acres, sustainability projects focus on improving water resources, given the land's drought-prone climate. Jim has worked alongside both state and federal agencies to remove invasive plant species and to install the High Point Well, which supplies cattle with 30 water access points. These changes have also provided year-round drinking water to dwindling wildlife species and highlights that wildlife and ranching can coexist. The O'Haco family has been ranching in the area for over 100 years and the ongoing conservation efforts will ensure the ranch is healthy for future generations. For their work in conservation, the O'Haco Family was awarded the prestigious Environmental Stewardship Award (ESAP).

"There are two things in life that I've always wanted to do, and I think I've accomplished them mostly, is to have quality cattle and to help the environment and habitat. But the job's not done: we always can improve." - Jim O'Haco, Co-Owner, O'Haco Cattle Co.

MEET MORE MEMBERS OF THE BEEF COMMUNITY:

Joe and Sarah King

Meet Arizona cattle ranchers, Joe and Sarah King of the King’s Anvil Ranch. Joe is a fourth-generation rancher which means that his family has been in the ranching business for over 125 years. The King family is one who embraces tradition while looking to the future in terms of innovation and technology. This methodology allows them to raise high-quality beef for their family and for yours.

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2017 ESAP Winner - Jim O'Haco Cattle Company - Region VI - Arizona

Raising Beef in Arizona

Arizona's beef farmers and ranchers are as varied as the Grand Canyon State's terrain. From pasture to plate, Arizona's ranching families take pride in raising beef for their families and yours. Ranchers care about their animals, they care about conservation and they care about consumers.

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arizona fact

Arizona grows enough cotton each year to make more than one pair of jeans for every person in the United States.