May - National Beef Month

Learn about Beef:

Do you know how many pounds of beef the average American eats in a year?

Do you know the 10 essential nutrients that are found in beef?

A single cow hide can produce how many footballs?

Click on the picture above to answer these questions and learn more.

Sustainable Beef Strengthens Soil Health:

Farmers know the importance of soil health and are using regenerative farming practices to help naturally cycle nutrients into the soil while raising both cattle and crops.

Click on the video above to learn more.

How to Select Beef:

Beef should be a bright, cherry-red color when raw. Meat in a sealed bag typically has a darker purplish-red color. When exposed to the air, it will turn a bright red. • Meat should be firm to the touch. • Ensure that the package is cold with no holes or tears. Some liquid in the package is normal. • Beef should have marbling. Marbling is the little white specks of fat in the meat, and it is key to flavor. • Check the dates on the package to ensure you buy fresh products. Click here for more information

Balsamic Marinated Flank Steak:

Tangy balsamic vinegar makes this marinade. Mix in Dijon mustard, garlic and basil, pour over Flank Steak, then grill and serve with a variety of veggies for a simple, fresh meal.


  • 1 beef Flank Steak (about 1-1/2 pounds)

Balsamic Marinade:

  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh basil leaves
  • 1 1/2 teaspoons Dijon-style mustard
  • 1 teaspoon minced garlic
  • 1/2 teaspoon sugar


  1. Combine marinade ingredients in small bowl. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

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Photo and recipe is courtesy of