The beef that you eat comes from our families to yours. More than 97% of cattle ranches in the United States are family owned and operated. The families that raise beef are dedicated to caring for their animals,land,and continuing the traditions that generations before them began. Cattle harvest the grass on the hillside and convert it into a nutrient dense food source for us to enjoy. More than two-thirds of land used for grazing in the United States is not suitable for raising crops,however,cattle are able to graze the grass and provide us with beef.
For more information on how cattle are raised and the people who raise them visit www.explorebeef.org
Recipe of the Month
BBQ BEEF CHUCK STEAK
- 1 beef 7-Bone Chuck Steak,cut 3/4 to 1 inch thick (about 2 pounds)
- 1 cup finely chopped onion
- 1 cup ketchup
- 1/3 cup packed brown sugar
- 1/3 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/8 to 1/4 teaspoon crushed red pepper
INSTRUCTIONS FOR BBQ BEEF CHUCK STEAK
- Combine marinade ingredients in medium bowl. Place beef steak and 1 cup marinade in food-safe plastic bag;turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight,turning occasionally. Refrigerate remaining marinade.
- Remove steak;discard marinade. Place steak on grid over medium,ash-covered coals. Grill,covered,15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness,turning occasionally.
- Place remaining marinade in small saucepan;bring to a boil. Reduce heat;simmer 10 to 15 minutes or until sauce consistency,stirring occasionally.
- Cut steak into serving-size pieces. Serve with sauce.
This recipe and other delicious beef choices are available at www.beefitswhatsfordinner.com
Become a member of Kern County CattleWomen!
Contact us for more information or download an application here.
To learn more about the California CattleWomen visit www.cattlewomen.org.
To learn more about the American National CattleWomen visit www.ancw.org.