Iowa Best Burger Tour

This blog post was sponsored by the Iowa Beef Council. All opinions are my own. 

When you are a self-proclaimed foodie, and you get asked to try the best burgers in your state you instantly say yes! Each year Iowa Cattlemen's Association and Iowa Beef Council crown one restaurant as having the best burger in the Iowa. However, it is up to a secret group of individuals to taste test the Top 10 Burgers in Iowa. So while the secret judges were tasting and casting their votes I got to drive across the state and back and share my findings. 

My Top 3 Picks (in no particular order)

1. The Map Room, 416 3rd St. SE Cedar Rapids, IA

There is something about the seasoning that they use on their burgers that makes that beef flavor pop. The Map Room is a small hole-in-the-wall restaurant that will surprise you with its internationally inspired burger recipes. Consider visiting on a Tuesday as once a month The Map Room participates in Cheeseburgers for Charity and donates 10% of their proceeds to a non-profit or fundraising effort. 

2. Bambinos, 102 N Lydia St., Ossian, IA

When small-town bar and hole in the wall collide you get Bambinos. You aren't going to find them on social media, but what you will find is the most AMAZING burger. So good that Bambinos ended up being named the 2021 Iowa's Best Burger. Sue, the cook and co-owner, has a heart of gold and is a true scratch-cook. We are already planning on making a trip back and getting in some golf at the Silver Springs Golf Course while in town. 

3. The Saucy Foccacia, 5100 Foundations Dr. NE #100, Cedar Rapids, IA

Eastern Iowa really brought it with their burgers! What started as a food truck has grown into two Cedar Rapids locations. Their burger has been named a Top 10 Best Burger five different years and I could taste why. I LOVED the buns they use for their burgers and they were so juicy without being greasy. You'll also want to grab some of their pickle fries. 

On our tour, I thought a lot about how hard these small business owners have worked to stay afloat this past year. Each day they work to grow their business by serving a product that my husband and I raise. Whether you order a burger from a restaurant like these or a fast-food joint, buy beef at a grocery store or directly from a farmer you support the beef industry and that means supporting farms like us

You can see a complete list of the 2021 Top 10 Burgers here. And if you want more behind the scenes of my tour make sure you check out my Burger Highlight on IG. Don't forget to follow @IowaBeefCouncil so you can have the opportunity to nominate your favorite burger joint for the 2022 Iowa's Best Burger Contest. 

Green Chile Hamburger Crescent Roll Recipe

There is nothing better than a flaky crescent roll. However, when you add protein and cream cheese then you've got something even more delicious. Plus, I love this recipe because it only takes 15-20 minutes to make.

Ingredients

1 tube of reduced fat crescent rolls

1 tsp black pepper

1 tsp garlic salt

2 oz (1/4 of a block) cream cheese 

1 lb. of ground ground beef 

1/4 cup finely chopped onions

4 oz. chopped green chiles

Instructions

1. Preheat the oven to 375 degrees F

2. Begin to brown the ground beef, adding the chopped onions, black pepper and garlic salt. Drain fat from hamburger once browned. 

3. Add cream cheese and green chiles. Stir until cream cheese is melted. 

4. On a cookie sheet, spray non-stick oil. Place squares of the crescent rolls on the cookie sheet. You will need to pinch the seams together. You should have four squares. 

5. Scoop two ice cream scoops of the hamburger mixture into the center of the crescent roll. Fold corners towards the center and pink seams. It is ok if a little bit of the hamburger is peaking out. 

6. Bake for 10-11 minutes. 

Enjoy! And remember to thank a farmer. In this one recipe wheat, vegetable, cattle and dairy farmers produced a product for you to enjoy. 

Easy Hamburger Recipe Cheeseburger Pie

Although most of the cattle the boy and I raise are for breeding purposes we also fatten a group of steers each year for ourselves and family. We also sell some locally. It is so nice to be able to go to our freezer and pull out meat for supper. However, cattle produce a lot more hamburger than steaks so by the end of the year we are trying to get creative with recipes that contain hamburger.

I recently found a recipe for Cheeseburger Pie from Skinny Mom with ground turkey and thought that I could easily substitute ground beef. Hamburger is fairly inexpensive and is packed full of protein, zinc and iron. 

Cheeseburger Pie

Ingredients

1 lb. ground hamburger (I use 80/20 but you can use leaner)

1/2 cup onion, chopped

1 Tbsp garlic, minced

1 package reduced-fat crescent rolls

2 Tbsp Worcestershire sauce

1 cup low-fat cottage cheese

1 egg

1/4 tsp pepper

3/4 cup shredded cheddar cheese

1/2 tomatoes, sliced

Instructions

1. Preheat oven to 350 degrees. Brown hamburger, onion and garlic in frying pan on medium heat. 

2. Drain meat of fat/grease (you won't have much, especially if you use leaner ground beef)

3. Spray 9x9 inch glass pan with nonstick cooking spray. Take crescent rolls and place them in the pan like a puzzle covering the bottom on the pan and as much of the sides as you can. Pinch all the seams together. 

4. Place the pan with just the dough in the oven and bake for 8 minutes.

5. In a small bowl mix cottage cheese and egg

6. Once the dough has cooked for 8 minutes spoon the meat mixture into the pan. Pour the cottage cheese mixture over meat. Top with shredded cheese. 

7. Place tomato slices on top

8. Bake for an additional 27-34 minutes. Let stand for 5 minutes before serving.

The recipe makes 8 servings. 

The Boy and I decided that this would be really good with a can of green chili mixed into the hamburger. 

Recently, I also signed up for My Fitness Pal. According to their calculations this recipe has 211 calories per serving. 

Hunk of Meat Monday: Nothing Hamburger, Cream and a Jalapeño can't fix

Lately, I have been on a Pioneer Woman recipe kick. I was really wanting to make this Spicy Macaroni and Cheese recipe however there were a couple little problems. 1. I had no macaroni (maybe a big problem). 2. I only had a green pepper, and the boy doesn't like corn or red onions. 3. I really wanted to incorporate hamburger into the meal. So what does one do? Well you make up your own recipe!

Cheesy, Spicy Hamburger and Spaghetti (the Boy helped me come up with the name)

Ingredients

4 cups of spaghetti (or about half the box if you are guestimating)

1 tablespoon olive oil 

1 tablespoon butter

1 green pepper, chopped

1 jalapeño, finely diced

1 4 oz can chopped green chilies

2 to 3 cloves garlic, chopped

1 cup cream 

1 cup (or a little more) grated Pepper Jack cheese

Salt & Pepper

Break pasta into thirds and boil until al dente. Make sure you water is salted well. 

In skillet, add olive oil and butter. Saute garlic and vegetables over medium heat for a couple minutes. 

In a second skillet brown hamburger, seasoning with salt and pepper. When hamburger is almost browned add the green chilies and vegetable mixture. (You could probably just use one skillet, cooking the hamburger first and then adding the vegetables. However, I haven't experimented with this yet.)

Add pasta to hamburger mixture. Pour on cream and then cheese, and add salt and pepper to taste. Stir all together and let the flavors meld together for a few minutes before serving.

With Thanksgiving this is a great time to think about all the people you are thankful for. I am thankful for agriculture because not only has it give me a job, it also is my passion. I am also thankful for the beef farmers, dairyman, and vegetable growers that made this meal possible!

p.s. sorry for no picture on this one. I wasn't sure how the recipe would turn out so I didn't take one before we ate. And then the next day we ate the leftovers so fast I forgot! 

Where does your beef come from: Commercial, Crossbred and Purebred Cows

I have mentioned before that the Boy and I raise Hereford cattle. This year one of our bull calves was born on our Florida cousin's birthday, so we named him Parker after the birthday boy. One of the first questions Parker asked us was would we keep Parker or would we be eating him. This is a question we get quite often so I came up with a few pictures for you.

In the cow business there are two types of cattle: commercial (sometimes called crossbred) and purebred (sometimes called seedstock). Commercial cows are made up of multiple breeds of cattle and are typically bred to purebred bulls. If the cow has a bull (boy) calf 99% of the time the calf is castrated and turned into a steer. These steers are then weaned and fattened and will eventually enter the food chain. (Commercial cattle can be any color).

If one of those commercial cows has a heifer (female) calf that heifer calf will likely be used as a breeding female, as long as she is the quality the farmer or rancher is looking for. She could stay in the farmer or rancher's herd or be sold to another cattlemen for him to use as a breeding female. 

If the quality isn't there or the farmer or rancher isn't keeping females that year the heifer calves could also enter the food chain. Clear as mud?!

Purebred cows are made up of one breed, and lots of them have a registration paper with a pedigree similar to a purebred dog. If the calves from a purebred cow are the quality that we are looking for the heifer calves are used as breeding females. The bull calves will also be used for breeding. However, if the quality isn't there then they may enter the food chain just like a commercial calf. 

The cows that you see at most cattle shows are purebred cattle. Some people buy cattle from purebred breeders like the Boy and I to exhibit at shows before those animals become breeding animals. 

What is boils down to is that most of the beef you are eating is from commercial cattle. Even more important is whether the animals are commercial or purebred they are both quality beef for your family. And finally to answer the initial question Parker the bull is not going to be eaten!  

A week of Instagram: Shellac, Beef and Poshmark

The weeks are flying by. I seriously can not believe that we are almost through May. When June 1 hits our crazy life becomes crazy. For work we have several big events that we are a part of that stretch over 42 day, and 30 of those days I am on the road. Oh, and did I mention we have to pack and move to our farm in there? Yes, it's crazier. But we are also incredibly blessed so I am just going to keep rolling with it. So what was going on this week?

We finished planting all our corn and soybeans! The boy, his family and the other members worked nonstop (and I do mean nonstop) to get all our crop in the ground. I spent a little bit in the tractor one night riding with the Boy. Now we wait for it to sprout out of the ground!

Poshmark = Addicting. I have sold more than $100 worth of items on Poshmark now and it has become additive to see what else I can find in my closet to sell. It has also really made me decide what I wear all the time and what can go. I figure the cash is helping pay for all those summer wedding dresses I bought and less clothes in the closet means less to move in July! (If you are on Poshmark leave a comment with your name, I'm Crystal Cattle). 

I had to share this cute picture of this baby calf we call Orb. He was born on the Kentucky Derby and therefore was named after the winner. I was really hoping we would have a Triple Crown Winner this year, but no such luck. This calf looks different than our others because he is out of this black cow and a Hereford bull resulting in the a color pattern we call brockle face. He's cute. 

I've been getting my nails Shellacked (is that how you spell it?) with all these weddings/events we have had going on. My Instagram capture for this was "I don't think this is what they meant by a statement nail." I was so good and went almost two weeks without picking at them. I got them redone the other night in a pale pink and would show you but my hands are a little pooped stained from working cows this morning. That's what farmers do - get poop on their hands so you don't have to. 

And speaking of food... this is some of the beef we raised. I am really proud of the beef the Boy and I are selling this year. We have sold a lot of it privately and then some will be available through Bass Farms in Mount Vernon, Iowa. We have got steaks sitting out for lunch (yes lunch) because tonight we jump on a plane for Canada to spent a weekend with my sister and rest of the family for her big bridal shower. 

I hope you have an awesome holiday weekend planned, and for my Canadian readers I hope you just had an awesome holiday weekend!

Five Guys and Raspberry Coke

I love burgers, which is a good thing. This month is National Beef month so I'll have even more reasons to grab a burger. I have blogged about my love of Five Guys Burgers before but now there is even another reason to visit them... Raspberry Coke!

I was so excited about my Raspberry Coke discovery that I am now just noticing that machine had Coke with Lime. 

Yes, you heard right. Forget about vanilla and cherry it is time to grab a Raspberry Coke. During our hours of Food Network watching the Boy and once watched a show about the history of Coke. During the show it featured something called the Coca-Cola Freestyle. This single machine contains every Coke product that exists and some unexpected twists like Raspberry Coke.

Now, I'll admit when I saw Raspberry Coke I was excited, but nervous. So I only put a little bit in my cup, and it was pretty sweet. So I decided that half a cup of regular Coke and half a cup of Raspberry Coke would be the perfect combo - and it was.

(If you click here you can find the closest Coca-Cola Freestyle to you.)

Nothing washes down a juicy burger like a Raspberry Coke! 

Hunk of Meat Mondays: Baked Tacos

Struck Beef Taco Gold. 

Only a couple of days ago I found a neat looking taco recipe on Pinterest. Today, for lunch I was wanting something quick and easy, so I ran the recipe by the Boy and he said go for it.

Things I love about this recipe.

1. The Taco Seasoning Recipe is amazing
2. Because the cheese melts all over the meat it keeps all the meat inside of the taco. Genius!
3. Who doesn't love all that lean protein, zinc, iron and B vitamins in Beef.

You can find the original recipe here, but I adapted it make it smaller, and take out the refried beans.

Baked Tacos

1 lb. ground beef
1/4 cup chopped onion
1 small can of diced green chilies
1 recipe for Homemade taco seasoning (once you try this stuff you won't use any other taco seasoning)
1 small can of tomato sauce (you only need about 4 ounces)
2 cups of shredded Colby-Jack Cheese
6 hard taco shells

And whatever condiments you love - salsa, lettuce, sour cream, etc.

Preheat over to 400 degrees.

In large skillet brown ground beef and onion. Drain off any excess liquid. Return to pan and add chilies, tomato sauce and taco seasoning. Mix well. You don't want the mixture to be runny, keep it cooking and you'll solve this problem.

Place tacos in a 9x9 inch backing dish standing up. Spoon the taco meat mixture into the taco shells. It's OK to fill them pretty full. The meat really bakes down. Sprinkle cheese over the top of the taco meat. Place in the oven and bake at 400 degrees for 10-12 minutes or until the cheese has melted. Serve!

Obama why don't you eat a steak

I've got a bone to pick. 

This post may ruffle a few feathers. It's probably a bad idea to publish this post, but why not? The ole Crystal Cattle blog is due for a little excitement every once in awhile.

Let me start off by saying I REALLY dislike buffalo and their bison meat, a lot. No offense to buffalo farmers and ranchers, but I don't think your product makes much sense. Yes, herds of buffalo once fed the Native Americans quite well, however we now have this red meat call beef.

Why I personally feel beef is superior.

1. Beef is a more consistent product, that has quality guidelines. It is called the USDA Beef Grading System. When you buy a Choice steak you've got a pretty good idea of what you are getting. If you buy a Select steak you know the quality will be less, but you are also paying less. (Make sure you cook those Select cuts of beef a little slower and longer, or try marinades as their is less marbling in a Select steak).

2. Your buffalo are taking up room that my cattle could have. Yes, I know that is a really compelling argument.

3. Steak > bison

Why I am I even bringing up this subject other than please don't try and feed me the stuff if we are out to supper together. Today is Mr. Obama's inaugural lunch. It will include steamed lobster, potatoes, apple pie and grilled bison. Mr. Obama in 2009 47.8% of the dollars consumers spend on meat was spent on beef, in 2010 cattle contributed to 15.6% of all agriculture cash receipts, in 2011 then beef industry generated $44 billion in farm gate receipts.

Do you think you could maybe throw some beef on your plate?

Additional note: I found this article that talks about many of the Presidents' inaugural dinners, and many of them have not included beef. I hope whoever we get in 2017 steps up to the plate.

Hunk of Meat Monday: Meatball Sub

A recipe perfect for sharing. 

Lately, I have been inviting more people over to the house for supper. I travel a lot so if we don't invite friends over every now and then it seems like it can be weeks before I see our local friends. Plus, a lot of them are the Boy's bachelor guys friends and I know they will appreciate a home cooked meal.

Awhile ago I saw a Meatball Sub Recipe on Pinterest and thought that would be a great hearty meal.

I'm going to repost the recipe here, as the website it was on made it really hard to read and I have a few changes to it.

Ingredients

1 loaf of Italian bread, cut into 1-inch slices
8 oz. package of cream cheese, softened (I used the 1/3 fat)
1/2 cup mayo
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 1/2 cups of shredded mozzarella cheese
1 lb. pkg of frozen meatballs thawed (this is what the original recipe called for but I think I would increase this to maybe a 1.5 lbs.)
28 oz. jar pasta sauce
1 cup of water

Directions

1. Arrange bread slices in an ungreased 13"x9" backing pan. In a sperate bowl combine cream cheese, mayo and seasoning. Then spread over the bread slices.

2. Sprinkle 1 cups of cheese over the bread and filling mixture.

3. Mix together the meatballs, pasta sauce and water together. Spoon over cheese.

4. Sprinkle remaining 1 1/2 cups of cheese on top.

5. Bake uncovered for 30 minutes at 350 degrees.

6. Enjoy!

Miss USA I will not stop eating burgers

I am skinny and I like burgers

Tonight, I am busy packing, tying up some loose ends before hitting the road this week. Oh and I am watching Miss USA. Yes, these beauty pageants are a guilty pleasure of mine.

Everything is going pretty good. Gorgeous women, great hair, I disagreed with a few that made the top sixteen etc. Onto the swimsuit competitions. Yeah I wish my legs were that long, and I had a perfect tan, but I am pretty happy with my body. Next walks up Miss Maine. She is a vegetarian. That's fine. I respect her choice. But then...

If you love Miss Maine's body than hers a tip, perhaps you should consider becoming a vegetarian, she's been one since she was nine. Yup the announcer chick spits out this line. And then proceeds to tell everyone that we just need to give up bugers. AHAHAHAHAHA.

I really don't know what to say.

So, I will say this... I am happy with my choice to eat beef, and dairy, and pork and poultry and all that good stuff. And I know I can consumer these foods while having a healthy lifestyle.

If Miss Announcer girl is wanting to be skinny maybe she should look at the 29 lean cuts of beef. Burger made with 95% lean beef would fall into that category. So would sirloin, T-bones, brisket or flank steak.

When comparing 3-ounce cooked servings (the size of a deck of cards), the 29 lean cuts of beef have on average only 1.2 grams more saturated fat than a skinless chicken breast and ALL 29 lean cuts of beef have less total fat and saturated fat than the same serving size of a skinless chicken thigh. I'll take beef please.

Click to enlarge the list of lean cuts of beef. 

Hunk of Meat Monday: Beef Kabob and Grilled Pineapple

Time to start grilling. 

I love the Pottery Barn turquoise
platter we got as a wedding gift.

The Boy and I were so excited to get a portable grill for our wedding, and so of course we had to test it out as soon as we got home from our honeymoon.

On our shuttle ride to the airport our bus driver saw the box pineapples that we had with us. He said his favorite way to enjoy pineapple was to chuck off big slices, brush some olive oil on it, sprinkle with salt and pepper and grill. He was definitely right it was delicious.

Delicious Hawaii Pineapple

However, we also knew that we needed something to go along with our pineapple, and beef kabobs sounded like the perfect pairing. We used sirloin, since it is one of the 29 lean cuts of beef, and I found this recipe online at Taste of Home.

Pineapple Beef Kabobs

• 1 can (6 ounces) pineapple juice
• 1/3 cup honey
• 1/3 cup soy sauce - I used the low sodium kind
• 3 tablespoons cider vinegar 
• 1-1/2 teaspoons minced garlic
• 1-1/2 teaspoons ground ginger - I used fresh, but I am sure powdered would work great to
• 1-1/2 pounds beef top sirloin steak, cut into 1-inch pieces - cuts from the round would work too. 
• 1 fresh pineapple, peeled and cut into 1-inch chunks - we didn't add these since we were grilling pineapple
• 12 large fresh mushrooms
• 1 larger green pepper

You could also add onions, yellow or red peppers. Whatever your family will gobble down. Kabobs are always nice with some rice or a salad as well. 

I love this website for
finding the right beef cuts
for recipes.

Mix the first six ingredients, and pour 3/4 of the marinade into a zip lock bag or a container that you can use for marinating. Add the beef and allow it to marinade in your fridge for at least an hour. Since we used sirloin we did the hour minimum, but if you pick one of the round cuts you'll want to let it marinade for a bit longer. You'll use the remaining marinade for basting. 

While the meat is marinading don't forget to let your wooden skewers soak so they don't burn on the grill. 

Once the meat is marinaded throw it away. Add the vegetables and beef to the skewers, this can be the tricky part. The boy and I like our meat down medium-rare, so that means that our vegetables could have used a little more time on the grill. I think next time although they may not be as pretty we'll do some skewers just with beef, and the others just with vegetables. Total grilling time is about 10 minutes. Make sure you turn often, and keep on basting with the saved marinade.   

Boom you have supper. And check out these nutritional facts that Taste of Home provided:

2 kabobs with 3/4 cup rice equals 412 calories, 5 g fat (2 g saturated fat), 46 mg cholesterol, 534 mg sodium, 60 g carbohydrate, 3 g fiber, 31 g protein.

Things You Should Know: Pink Slime

It breaks my heart. 

I don't understand journalists. My faith in them as pretty much completely disappeared. The misguided reporting on Fine Leanly Textured Beef or Pink Slime by media and activists is shameful. Last week, I posted a video and I hope you will pass it around to those that have questions or read this REALLY good article by Meatingplace.com. See the excerpt below:

Nancy Donley, who serves as a volunteer spokeswoman for STOP Foodborne Illness organization – she suffered the unthinkable horror of losing her child to E. coli contaminated beef in 1993 – recently penned an eye-opening op-ed for the Food Safety News.
In it, she writes:
“I am very concerned that mis-categorization campaigns such as this "pink slime" campaign will cause well-intentioned companies such as BPI to cease innovations for developing better food safety technologies and strategies. […]  If this does in fact happen, and promising technologies get thwarted, we, the American public, will be the losers.”
This is another reminder that sometimes science isn’t enough. Consumers are influenced greatly by the traditional and social media. Those involved in the food and agriculture industries must make an effort to connect with the public on a variety of levels to help them better understand where their food comes from.

Furthermore, I get to turn on the Iowa news every night and learn how hundred of people in a town 20 miles from me, as well as in Kansas and Texas are being layer off by Beef Products Inc. because of a lack of demand for Lean Finely Textured Beef. Good job media. I am glad the consumer is scared. 

I can't stress enough how important it is to do your own research. Talk with farmers, industry groups, health care professionals. Get multiple opinions, but I wouldn't trust what you see on nightly television or in that newspaper that is sitting on your kitchen table.  

Do you have questions about meat and pink slime?

Lean Finely Textured Beef

The grass is turning green
at our farm. 

Hi, friends! Sorry about the lack of presence on the Crystal Cattle blog last week. As mentioned I was down in Oklahoma for a youth event, and I can't wait to show you some of the pictures and video I took. I hope you were following the Crystal Cattle Facebook page because I was able to post some interesting stuff there.

While I was in the Sooner state there was a lot of media coverage about Pink Slime or its proper name Lean Finely Textured Beef. Sometimes the media doesn't quite get it right. I would ask that you watch this video about Lean Finely Textured Beef. I learned a ton myself, and know that this product is safe, nutritious, and that the citric acid or ammonia that is used to reduce bacteria in the meat is no longer present in the product when I consume ground beef.

Also, I thought it was interesting that we would need 1.5 million more cattle to fulfill beef demand if we didn't use Lean Finely Textured Beef. Where would be put all those cows, or find the grass and corn to feed them.



You can find more information about Lean Finely Textured Beef at Pink Slime isa Myth. And be sure to share this video with your friends that have questions. Hope you enjoy the first day of spring!

Move over Farmville, time for Cow Chow

Get your gaming on. 

Love that popular Facebook game Farmville, then Cow Chow is right up your family's alley. This computer game brought to you by the good folks from the Beef Checkoff have created an interactive game about what cows eat. It event includes a video made by strapping on a camera to a calf so you can see what a day of eating looks like for a cow. 

The game helps explain what Cow Chow really is. The Boy and I's cows receive a ration of forages (grass in the summer time and hay in the winter), grains, water, vitamins and minerals just like other cows from across the country. 

Play along with Jill or Bill and learn about grass fed cattle, feedlots, and how cattlemen feed their cattle. Did you know that 80-85% of a cow's life is spent on grass, and on 100-120 days are spent in a feedlot if that animal is being raised for consumption. 

At the end of the game you even have a chance to learn about common misconceptions or submit your own question about cattle and the food they consume. Check out Cow Chow with your family and let me know how you score. 

Flat Iron Steak with Green Peppers

Beef get in my tummy. 

I'm lucky I have beef I
can pull right out of
our freezer.

The Boy and are are still not over our Denver Crud yet, but we knew we wanted to have something filling for supper last night. If I don't go to chores with the Boy I always try and have supper started when he gets home, and then we finish the rest cooking together. I think it is one of my favorite things to do.

Instead of popping another B12 pill (B12 is known to boost the immune system) we turned to mother nature's multi-vitamin beef to do the trick.

In our recipe we choose to use the Flat Iron steak. It is one of the 29 lean cuts of beef, is the second most tender cut of beef, and is pretty reasonably priced. You could also use a flank steak or round steak for this recipe.

Recipe:
1.5 pounds of flat iron steak, sliced thinly against the grain
1/2 cup soy sauce (I try to use the reduced sodium kind)
1/4 cup beef broth
2 teaspoons brown sugar
2 teaspoons corn starch
2 green peppers (cut into chunks)
3 teaspoons of olive oil (canola oil would work too)
As much rice as you would like (we made 2 cups)

1. Add your oil to a saucepan and begin heating on medium

2. Mix soy sauce, beef broth, brown sugar and corn starch in bowl. Add the sliced beef and coat. Set aside.

3. Once the oil is hot add the green peppers to the oil, be careful it is going to sizzle. Cook for about a minute or two. You don't want the peppers to get too soft. Remove peppers and put in a bowl.

4. Allow the oil to become hot again, and then add half of the beef, leaving most of the sauce in the bowl. Ensure that each strip is flat. Cook for 1-2 minutes on each side. The great thing about this recipe it the meat cooks really fast because of the thin strips. Remove meat and put in a clean dish.

5. Cook the second half of the meat, again leaving most of the sauce in the bowl. Once the meat is brown add in the first half of the meat, the green peppers and the sauce. Cook until the sauce begins to thicken, it only takes a minute or two.

6. Serve over rice.

This recipe really takes no time at all. We used 1.3 pounds of Flat Iron steak for this recipe, and there was only a tiny bit left for me to take for lunch the next day. If you have a family of four you may consider doubling the recipe. The Boy liked it so much, he said so we are going to make this twice a week right?

Have fun cooking!

p.s. My wedding dress arrived in Chicago, and will be in Iowa Tuesday. The big day is getting close.

The Burger Cupcake and other brilliant ideas

Awesomesauce. 

When I saw this I knew I had to share with my readers. Now I can't promise this burger falls into the 29 lean cuts of beef category, but I bet it is good. Now presenting the Burger Cupcake.

How awesome is that. Even better Rock UR Party Recipes provides step by step instructions. #winning The best way to celebrate your love of beef is by eating beef, the second would be eating one of these cupcakes. 

And if cupcakes aren't your thing, how about these...

Big Mac(arons)

Again thank you Not So Humble Pie for coming up with this amazing what to celebrate beef. Check out the step by step Big Mac(arons) how to. I love people's creativity. 

DASH Diet beef in a heart healthy diet

I heart lean beef

New Year's is right around the corner and that means that millions of people are going to be setting New Year's resolutions based on their health. I will be too. I haven't quite narrowed it done yet, but with a wedding in under four months it is pretty good motivation. That wedding dress might hide a lot, but the swim suits I want to wear in Hawaii won't!

I've always enjoyed SHAPE magazine, and the article I read today makes me want to sing their praises. There is something called the DASH diet - a diet that helps lower the risk of cardiovascular disease. In the past they told you to stay away from red meat, however with people realizing the benefits of the 29 lean cuts of beef, nutritionists are encouraging people to include lean meat in their diets.

The article really spells it out, and I encourage you to read the full article The Newest Science on Heart-Healthy Diets here.

Cute black brown and leopard swimsuit top from Target.

Turquoise and White Stripped swimsuit top also from Target

Happy lean beef eating! 

#GiveBeef this Christmas

No better gift than helping feed others.

Yesterday, Debbie Lyons-Blythe had a great guest post, by Barb Downey, on her blog about providing beef for families through a movement called #GiveBeef. Today, I've asked Barb if I can repost so I can share with you how you can get involved, and also there are some pretty interesting facts in her post about what farmers and ranchers provide in terms of volunteer service to their communities.

On the ranch with Barb and Joe and their daughters Anna and Laura Cate.

by Barb Downey

Our cow herd has given us a lot over the years.  A good living, a way of life that lets us work together as a family, a way to teach our kids the joys and responsibilities of an intimate bond with animals and a way to live in partnership & harmony with our environment to provide safe, wholesome & nutritious beef.  In return, we give our cow herd the best we have to offer; top nutrition, health care and a lifetime of interaction with humans that ensures they are treated properly.  So while every job has its ups & downs, when the dust settles, cattle ranching has been a blessing and a gift.  This is why all of us in agriculture, both farming & ranching, do what we do.  Sure, its long hours spent in some of the worst Mother Nature can dish out, but the blessings are many and manifest.

Many of America’s farmers & ranchers give back to our communities in lots of ways all year long. According to the Cattlemen’s Stewardship Review:

• Nearly one-half (47%) volunteer with a youth organization compared with a national average of about 7 percent. About one-third donate their time to community civic organizations beyond youth groups.
• On average, cattlemen volunteer 11 hours each month to non-profit organizations or charitable causes.
• Farmers and ranchers are not just generous with their time, but also contribute to charitable causes. About one-half of farmers and ranchers donate at least $500 annually to local or national charities and nearly one-third donate at least $1,000.

I want to recognize that and use it to inspire all of us to unite in our giving. I’m calling on you, America’s Ranchers, Farmers & all of you who support ag producers every day to join me during the Holidays, long winter & all year long in putting a face on the generosity of our ag community.

According to the U.S. Department of Agriculture, in 2010, 14.5 percent of U.S. households were food insecure at least some time during that year. The beef community is responding to this need in a number of ways, from donating beef to food banks to volunteering time in our local communities.

How can I make a difference, you ask?  Here at Downey Ranch, we donated a beef and contacted our local locker to donate the processing & packaging.  GTB Meats, Inc. of Riley, KS stepped up to the plate and together, we were able to deliver over 460 lbs (1800+ servings!) of ground beef to the Flinthills Breadbasket.  In turn, the Breadbasket will distribute that to local individuals & families in need this season.  We are fortunate that what we & our cattle produce provides a huge nutritional punch to those members of society most likely to be deficient in what beef provides so well; complete, high quality protein & plenty of vitamins & minerals often lacking in Americans’ diets.

So donate beef (or pork, poultry, dairy or other quality foods from American agriculture).  If you don’t have actual product, sell a few bushels & buy quality product.  If you just love ag & want to help, offer to buy part or all of a beef from a rancher and donate that way.  Just find out what your local organizations need & help to secure it.  There are pantries, kitchens, churches, schools, etc. in every community needing you to step up to the plate.  Then let us know what you’ve done so we can help you inspire others.  Together, we can share the bounty of America’s ranches and make a real difference.

Remember, support “Give Beef” (Twitter: #GiveBeef) any way you can so that all winter long, everyone can truly say, “Beef; it’s what’s for dinner!” 

The Boy and I are a thinking about how we can also #GiveBeef. Watch for a follow up post soon about what our contribution will be. Don't forget to check out the #GiveBeef Facebook page for more information. 

The meat cutting chart

Oh Pinterest

Have you noticed the plethora of meat cutting charts on Pinterest lately? If not don't worry that is what I am hear for to point the good stuff out. Not only are these charts giving you an education in where your meat is coming from, but they are also a great decorating piece for any kitchen or home.

Beef Butcher Cutting Chart from Etsy. If beef isn't your thing, don't worry this store sells chicken, lamb, pork and fish (yes fish) cutting charts, and they've got a deal for you buy three get one free. 

Another artistic beef chart, but what is with the horns again? It is actually better for cattle to be dehorned at a young age. There is less chance of injury to the people handing the cattle, the cattle have less chance of injuring themselves or others, and it cause less bruising of the meat. Meat bruising equal low meat quality.

I love classic beef posters like this meat market poster also found on easy. 

If you are looking for a tried and true beef cutting chart I love this one from www.beefretail.org. They also have mini and bilingual version. 

Another sample is this beef chart from the American Angus Association. When I used to work at the Association we would send hundreds of these out each year. I love that this chart and the one above not only show what the cut of meat looks like, but it also tells you how it should be cooked. You can order this beef cutting cart here. 

Happy beef eating!