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Beef Brief

Beef Brief

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Published by Sam_Reynard_8100
Created by Christiana Mohr. Edited by me.
Created by Christiana Mohr. Edited by me.

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Published by: Sam_Reynard_8100 on Sep 09, 2011
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09/09/2011

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Behind the scenes

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very Beef Brief includes a menu and srecipes. What are we talking about?

Tender Steaks • come from body parts the animal moves less during exercise • should be cooked dry Less-Expensive Tender Steak Cuts
chuck eye ranch round tip shoulder top blade & sirloin

Steaks (Jocko’s Steakhouse) Steak usually comes from the middle of the animal, particularly its ribs and loins. Steak prices depend on which part of the body the meat comes from, and how the restaurant or butcher prepares it. Less-Tender Steaks • come from body parts the animal moves more during exercise • should be moist-heat cooked • can be cooked dry with a marinade
bottom round chuck arm, blade, 7-bone & shoulder eye round flank full-cut round skirt

More-Expensive Tender Steak Cuts
Porterhouse rib ribeye T-bone tenderloin top loin

Brisket (Corned Beef & Cabbage) Brisket comes from the breast, underneath the front of the animal. The meat is marbleized, and the fat is very easy to trim off, but it adds to the flavor when left on. It’s best to cook fresh brisket in moist heat, like in this issue’s recipe. Preserved, processed brisket is moistheat cooked in brine. Flat halves are the leanest and most popular brisket cuts.
flat half / flat cut / first cut middle cut point half / point cut / thick cut whole brisket

Winter 2010

Beef Brief small bites for today’s beef consumer
Spotlight on the Beef Backer Award
Eat well, California

Vol. I Issue 1

Fe at ured M enu

Brisket Cuts

Y
Jocko’s Steakhouse

Less-Tender Steak Cuts

Kabobs (Kabobs & Orzo) Kabobs are the tender cuts of steak cut into cubes. You can buy the meat already cut into uniform pieces, or you can cut it yourself, like in this issue’s recipe. Either way, make sure the cubes are similar in size for uniform dry-heat cooking.

Ground Beef (Unsloppy Joe) The color of ground beef changes as it’s exposed to oxygen. Regardless of color, it’s perfectly fine to cook with as long as it’s been safely handled before the expiration date.
Christiana Mohr

Motto: “come in an monkey round”
125 Nipomo, CA 93445 8 AM to 10 PM every day of the week (805) 929-3565

Beeftionary

(n.) dictionary of beef terms
Grain-Fed All beef cattle in the US spend most of their lives in a pasture. Most go to feed lots to finish plumping up. Grass-Fed / Grass-Finished Some beef cattle never go to feedlots. Natural All fresh beef is natural according to the USDA, which says natural means “minimally processed containing no additives”. Organic Products are labeled with the USDA organic seal after passing strict regulations, and include grass and grain-fed beef. C. Mohr

Bull Market

Tips for shopping trips
• Clear space in your refrigerator or freezer beforehand. • Make sure you have freezer bags or heavy aluminum foil if you want to store the meat for longer than two weeks. • Buy fresh or frozen meat last, right before you check out. • If it’s refrigerated, make sure it’s really, really cold. • If it’s frozen, make sure it’s as hard as ice. • Separate the beef in your cart from the other food and meat. • When checking out, make sure the meat goes in a separate bag from the other C. Mohr groceries.

Jokes

Tickle your funny T-bone
Did you hear? NASA launched some cattle into orbit! They called it the “Herd Shot 'Round The World”. What do you call a cow that has just had a baby? De-calf-inated. What’s it called when one steer spies on another steer? A steak out.

New York Cut Steak - $24.95
“Diamond Lil’s favorite” Filet Beef Brochette - $16.95 “served on a bed of rice, bell peppers, onions, mushrooms & tomatoes” Teriyaki Top Sirloin - $21.95 “lightly marinated” T-Bone Steak - $22.95 “the pick and shoveler’s delight” Petite Filet Mignon - $26.95 “for smaller appetites - 6 oz. cut” Petite Filet and Fried Shrimp - $26.95 Porterhouse - $27.95 “our largest - 20 oz.”

Cattle Philosophy Nietzsche: To moo is to be. Sartre: To be is to moo. Sinatra: Moo be moo be moo.

Top to bottom: placemat art, New York Steak, entree trimmings

ou don’t have to travel very far or go And the Winner is... broke for an exceptional dinner. Every The most recent winner is Jocko’s year, the California Beef Council selects an Steakhouse in Nipomo. Don’t underestimate award-winning restaurant for its annual its understated facade, weathered furniture Beef Backer Award from dozens of entrees and gingham curtains. The whole town’s nominated by beef producers. The result after inside this small bar and restaurant, and it nine years: a long list of great restaurants. can take a while to get a table. The Process If you don’t want to lay down $31 for “We send out nominations through a filet mignon with trimmings, try one of trade publications,” said the Sunday through Beef Backer Award Winners Shannon Kelley, Public Thursday weekly specials. Relations Coordinator Start off with the $11 2009 Jocko’s Steak House for the California Beef Corned Beef and Cabbage Council. “Beef producers on Thursday and finish 2008 submit restaurants to with a $13.50 Barbeque The Hitching Posts I & II enter—some do, some don’t. Beef plate on Sunday. 2007 Not all restaurants do. A Jocko’s Burger is $8 Alex Madonna’s Gold Rush Steak House Last year we had about 18 and comes with fries and restaurants that entered.” salad. 2006 Among other criteria, Central Coast Monopoly A.J. Spurs Saloon & Dining Hall the California Beef Jocko’s is in good 2005 Council (CBC) selects the company. Close by are Buckhorn Steak & Roadhouse yearly winner based on the former Beef Backer selection and quality of beef Award winners 2004 The Branding Iron entrees, beef promotions, McClintocks Saloon total pounds of beef and Dining House in 2003 ordered and whether or Pismo Beach and Alex F. McLintocks Saloon & Dining House not the wait staff is trained Madonna’s Gold Rush 2002 especially to handle beef. Steak House in San Luis Far Western Tavern The CBC offers classes Obispo. in proper beef handling What Next? 2001 for restaurants that No matter where you Cattlemens Restaurant chain don’t provide their own. live, you’re never too 2000 Good Thinking far from a great dining Harris Ranch Inn & Restaurant Many restaurants out experience. Some train their own staff to handle beef, like the note-worthy nominees include the 5th Street 2001 winner, Cattlemen’s Restaurant of Santa Steakhouse in Chico, The Farm of Beverly Rosa. All Cattlemen wait staff know the Hills in Beverly Hills, The Elbow Room in origin of each cut, and the meat cutter has San Francisco, The Chef’s Table in Fresno, been with the restaurant since day one. and Saska’s Steak and Seafood in San Diego. “I have 23 servers, seven hostesses,” said If you can’t find a winning restaurant in Kristin Wherry, manager of Cattlemen’s your town, the CBC has published a list of restaurant. “I’ve been with the company for all competitors up through 2005. Interested six years. You know, it’s a great company to diners can visit the website www.calbeef.org/beefbackerrestaurants work for.” and browse through a database of nominees Try Kristin’s favorite steak. and contact information listed alphabetically “The New York is probably my top, and by city. that one sells really well,” she said.

Clockwise from top: calf, Sinatra, Sartre and Nietzche

Christiana Mohr

Your scissors will love cutting out these articles, recipes and tips.

Holiday Recipe Happy St. Patrick’s Day
$66.5 billion, mostly because of increasing livestock prices, which depend on grain prices, which depend on energy prices. And, the more money citizens of other countries make, the more meat they can buy, which increases demand and prices even further. The fate of US beef is tied to the global market (see article below), the overall US economy, grain prices and ethanol. The US Department of Agriculture also recently published similar conclusions. Go to www.usda.gov/oce/commodity for more information. Total recipe time: 3 – 4 hours Makes 6 servings
3 lb boneless corned beef brisket ¼ cup honey 1 tbsp Dijon-style mustard

International Recipe It’s all Greek to your stomach
Total recipe time: 30 minutes Makes 4 servings
1 lb boneless beef top sirloin steak, cut 1” thick 2 red or yellow bell peppers, cut into 1” pieces 1 tbsp chopped fresh basil or 1 tsp dried basil 1 tbsp prepared Italian dressing 2 large cloves garlic, minced

New Spin Recipe

Hold the Gluten

Beef-lovers, take heart

Beef Economics

Steers steer ag recovery

Corned Beef & Cabbage Kabobs & Orzo
Corned Beef Ingredients

Unsloppy Joe

Joe grew up and took a bath
Total recipe time: 1 hour 10 minutes Makes 6 servings
1.5 lb ground beef (80% - 85% lean) 1 large yellow onion, chopped (1.5 - 2 cups) 2 cans (14.5 - 16 ounces each) sloppy Joe sauce 3 cups uncooked rotini ½ cup water 1 cup shredded cheddar cheese

P

F Chang’s Chinese Bistro is part of a growing number of chain restaurants that cater to diners’ dietary restrictions by offering gluten-free items, but customers were disappointed that the only non-gluten meat options were chicken and seafood. Surprise! PF Chang’s took its specialized menu one step further by adding beef entrees. Gluten-free selections include Mongolian Beef, Pepper Steak, Beef with Broccoli and Hong Kong Beef with Snow Peas. If you have a food allergy, tell your server. For more information, go to www.allergyeats.com

U

C. Mohr

niversity of Missouri economists told the agriculture commitees of the House of Representatives and the Senate March 9 that the agriculture sector of the US economy will improve if the rest of the country’s does, too. Last year, US agriculture revenue dropped $30 million. “The health of the farm economy depends on the health of the larger economy,” said Pat Westhoff, co-director of the University of Missouri’s Food and Agricultural Policy Research Institute. Revenue from beef production will probably increase next year to more than

Beef Kabob Ingredients

Ingredients

Dilled Cabbage Ingredients
1 medium (2 lb) head cabbage 3 tbsp butter, softened 1 tbsp Dijon-style mustard 1.5 tsp chopped fresh dill

C. Mohr

Instructions 1. Heat oven to 350°F. 2. Place corned beef brisket and 2 cups water in Dutch oven. Simmer; do not boil. 3. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender. 4. Cut cabbage into 8 wedges. 5. 20 minutes before brisket is done, steam cabbage 15 to 20 minutes or until tender. 6. Remove brisket from water. 7. Trim fat. 8. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. 9. Make glaze from honey and 1 tbsp mustard. 10. Brush top of brisket with 1/2 of glaze. 11. Broil 3 minutes. 12. Brush with remaining glaze. 13. Broil 2 minutes or until glazed. 14. Combine butter, 1 tbsp mustard and dill. 15. Spread mixture on hot cabbage. 16. Carve brisket diagonally across grain. Excellent Source of Nutrition Facts protein 403 calories vitamin B12 26 g fat selenium 119 mg cholesterol zinc 1360 mg sodium 21 g carbohydrate Good Source of 3.5 g fiber fiber 22 g protein niacin 3.8 mg niacin vitamin B6 0.4 mg vitamin B6 iron 1.7 mcg vitamin B12 3.1 mg iron All recipes edited 36.4 mcg selenium by Christiana Mohr from 5.3 mg zinc. www.beefitswhatsfordinner.com

1 cup uncooked orzo pasta, cooked 2 - 3 tbsp chopped fresh basil or parsley 2 tbsp shredded Parmesan cheese 2 tsp olive oil

Parmesan Orzo Ingredients

Instructions 1. Soak eight 8 inch bamboo skewers in water 10 minutes. 2. Cut steak into 1-1/4 inch pieces. 3. Toss beef, basil, peppers, dressing and garlic in large bowl. 4. Thread beef and peppers onto skewers. 5. Toss orzo ingredients in bowl; keep warm. 6. Place kabobs on grid over medium, ashcovered coals. Grill, uncovered, about 8 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Nutrition Facts 370 calories 10 g fat 51 mg cholesterol 148 mg sodium 36 g carbohydrate 2.3 g fiber 33 g protein 10.3 mg niacin 0.7 mg vitamin B6 1.5 mcg vitamin B12 3.4 mg i¬ron 31.4 mcg selenium 5.6 mg zinc Excellent Source of protein niacin vitamin B6 vitamin B12 selenium zinc Good Source of iron

Cattle Battle

Less rain means more raids

Will Japan Fold?
All in

M

ore than 30 people in the African country of Sudan have died over cattle late February through early March. Lake County cattle raids and counter-attacks are normal between the two ancient enemies, the Atuot and Ciek clans of the Dinka tribe. But now they are better-armed after weapons flooded the region after a fragile peace treaty ended the country’s civil war in 2005. The fighting in Sudan is popularly believed to be triggered by religion and ethnicity, but behind the conflict is the need for water, land and cattle. Many non-profit organizations and governments are drilling wells. Go to thewaterproject.org/wells_for_sudan.asp

B

C. Mohr

eef imports to Japan have dropped nearly 90% since the first case of Bovine Spongiform Encephalopathy, commonly known as “Mad Cow Disease”, first popped up in US beef herds seven years ago. Now the World Organization for Animal Health says US beef is safe enough to export because the disease is under countrol, but Japan still hasn’t lifted the ban on imported US beef from cattle older than 20 months. “The Japanese ban on U.S. beef has devastated our beef industry and many producers,” said Sen. Mike Johanns of Nebraska. Sen. Johanns began negotiating with a Japanese Ambassador in early March to lift the partial-ban.

“Japan’s position... has cost American producers billions of dollars and created a double standard that defies rationalization,” he says, refering to the Toyota recall fiasco. Some beef producers think the US could have lashed out at Japan after Toyota’s defective vehicles made it to the headlines. Japan used to be America’s largest foreign market for beef. Beef exports to Japan peaked at $1.4 billion per year.

Instructions 1. Heat oven to 350°F. 2. Heat large nonstick skillet over medium heat until hot. 3. Add ground beef and yellow onion; cook 8 to 10 minutes, breaking into ¾ inch crumbles and stirring occasionally. 4. Pour off drippings. 5. Stir in sloppy Joe sauce, rotini and water. 6. Spray 13 x 9-inch glass baking dish with nonstick cooking spray. 7. Spoon mixture into dish; cover with foil. 8. Bake in 350°F oven 35 to 40 minutes or until pasta is tender. 9. Uncover; sprinkle with cheese. 10. Continue baking, uncovered, 5 minutes or until cheese is melted. 11. Let stand 5 minutes before serving. Nutrition Facts 542 calories 22 g fat 95 mg cholesterol 1014 mg sodium 47 g carbohydrate 3.5 g fiber¬ 35 g protein 7.7 mg niacin 0.5 mg vitamin B6 2.7 mcg vitamin B12 16.9 mg iron 47.6 mcg selenium 6.4 mg zinc Excellent Source of protein niacin vitamin B6 vitamin B12 selenium zinc iron Good Source of fiber

C. Mohr

Rain

Monday-Sunday, herds eat for free

Manure Tea
And cow pies

I

t’s pouring in California, where drought has taken its toll on the yellowed hills and valleys for the past three years. Now the pasture is reviving, and ranchers don’t need to rely on buying feed inputs like hay. San Luis Obispo County has already gotten more rain this winter than it did all last year. More rain means ranchers can safely build up their herds this season without worrying about how they’ll survive. Some counties have been hit harder than others. Stanislaus ranchers lost over $14 million in C. Mohr one dry period last year.

A

resident of San Juan Capistrano recently began to sell tea bags stuffed with manure because the drought got so bad, she could’t make money off her beef cattle. Annie Haven designed the bags to be bigger (3 by 5 inches) than normal tea bags so her customers wouldn’t get hers mixed up with real ones. Nothing is added to the manure, which comes directly from Haven’s organic, grass-fed cattle. Annie’s cattle ranch has been in her family for more than 100 years, and she learned the art of making manure tea bags

from her grandmother. Soak the tea bags in hot water to dissolve the manure and create a thick liquid. Use it to dip new plants, fill holes and wet furrows. Plain manure is 2.5% nitrogen, a nutrient that makes plants greener, but manure is technically considered a “soil additive”, rather than a fertilizer, because of its chemical composition. To makes some of Annie’s tea, visit http://www.ahavenbrand.com/store.html

Papaya Tenderizer

Love me tender, papain enzyme
The enzyme works between 140°F and 170°F. Instructions 1. Peel the skin off. 2. 1/4 tsp of salt / 2 tbsp of papaya juice. 3. Grind the flesh and salt to a paste. 4. 2 tbsp of paste / 1 lb of meat.

Wine & Beef

A bitter relationship
Young Wine (less than 3 years old) • rare – medium-rare cooked beef • individual cuts (steak, filet) Older Wine (3 years-old or older) • medium – well-done cooked beef • not individual cuts (ground beef, brisket)

C. Mohr

Images, this page, top to bottom: Thai meat market, American Beef Council’s Beef Checkoff bovine origami for Japanese children, manure tea bags wrapped up & at work

Images, this page, left to right: clovers, corned beef & cabbage, St. Patrick statue, Greek flag, kabobs & orzo, Corinthian column, rotini noodles, glasses, Sloppy Joe can & tub

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