Learn about Beef:
Do you know how many pounds of beef the average American eats each year?
A single cow hide can produce how many footballs?
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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.
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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)
- 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
- 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.
- 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.
- Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
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Photo and recipe is courtesy of BeefItsWhatsForDinner.com.