Beef Chat


Kansas Agriculture is something to celebrate!

Published by Kiley De Donder at 5:56 AM under Agriculture | Coffee Shop Talk | General

Kansas has an exciting story to tell when it comes to agriculture. Throughout the month of March, Kansans are celebrating and sharing with neighbors the importance farming, ranching and agribusiness plays in this great state many of us call home.

With more than 21 million acres of land dedicated to harvesting crops and 16 million acres of pastureland, farmland makes up 88.9% of Kansas land. A great place for more than 6 million head of cattle to call home!

Did you know the average Kansas farm is 747 acres?

There’s a lot of exciting activities that happen on all those acres of family farms and ranches across the state. Many ranchers continue to care for new baby calves that are being born and farmers are making final inspections of their planting equipment and deciding what type of seeds to plant in their fields this spring. That’s just to name a few. However, the crazy thing is, spring weather experienced this time of year has a big impact on the timing of many decisions farmers and ranchers make. Being at the mercy of Mother Nature is not always easy. This week was a wild one, all in one day, many farmers and ranchers experienced anything from a massive wild fire in South Central Kansas, tornado risk in two Northeast counties, a blizzard in Northwest Kansas shutting down I-70 west of Goodland and on our farm temperatures were near 80 degrees most of the day. Farms and ranches were in harm’s way this week as the wildfire ripped through more than 70 thousand acres in Kansas, leaving behind the destruction of feed resources, damaging properties and disrupting the livelihood of many rural families. Luckily, fellow members of the farming community around the state quickly lent a helping hand.


Something to celebrate is the fun fact that in 2015 Kansas farmers produced 5.98 million tons of hay!

 Even though the devastating fire temporarily stripped the nutritious grass cattle graze as food, fellow members of the farming community from all around the state quickly lent a helping hand and worked quickly to donate hay to cattle producers in need!

Agriculture is an integral part of the success of our state. I hope you’ll join me in celebrating the dedicated farmers and ranchers who work around the clock to provide the safest, most nutritious and sustainable food, fuel and fiber resources for families across the World!

Cheers to Kansas Farming and Ranching!

Kiley DeDonder

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Savor the Flavor of Lean Beef

Published by Amber Groeling RD LD at 2:08 AM under Coffee Shop Talk | General | Nutrition | Recipe

March is National Nutrition Month, and this year’s theme is, “Savor the Flavor of Eating Right”.  In order to truly savor your food, it is important to eat mindfully. Mindful eating means paying attention to your actual eating experience – while at the same time enjoying it. It means submersing yourself fully into your meal, without multitasking. This can be tough especially in today’s fast-paced world. Many studies have shown that eating while watching television or doing other activities at the same time can lead to an increase in calories consumed. The overall goal of mindful eating is to base your food intake on physical cues (i.e. hunger) versus emotional cues. Finding time to slow down during meals and enjoy the food you are eating is very important to developing a healthy lifestyle. What are some important tips to incorporate mindful eating into everyday life?


  • Eat slower. Take time to enjoy the food you are eating. Chew your food a little bit longer than you normally would. This will give your stomach time to tell your brain that it is full, and you might even taste new flavors.

  • Enjoy silence. Eating does not necessarily have to be social hour. Meal time can be used as a time for reflection of the day or the upcoming week. Eating in silence may not work for families with children, but it can be a time to slow down from an otherwise fast-paced world.

  • Shut off electronics (i.e. cell phones, television). Life as we know it can be very hectic at times. Make an effort to turn off the TV and put cell phones down. You may even learn something new from a family member or friend from engaging in conversation!

  • Take pleasure in the flavor of your food. When people are in a hurry, they tend to not notice what or how much they are eating. Take time to notice all the different flavors in food. This is the perfect time to try that new recipe that you have been dying to try!


Start today by trying mindful eating in your everyday life by preparing nutritious, delicious meals and then taking the time to sit down and enjoy your hard work with family or friends. Start thinking about how you eat, and that might even change what you want to eat – for the better!


Sirloin Steak and Tomato Salad

Serves 4

All you need:

1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)

2 medium onions, cut into 1/2-inch thick slices

1/3 cup plus 1 tablespoon reduced-fat or regular balsamic vinaigrette, divided

1/2 to 1 teaspoon chipotle chile powder

12 cups mixed salad greens

4 medium tomatoes, cut into wedges

Salt and pepper

All you do:

  1. Brush onion slices with 1 tablespoon vinaigrette; set aside. Press chile powder onto beef steak. Place steak in center of grid over medium, ash-covered coals; arrange onions around steak. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill onions 13 to 15 minutes or until tender, turning occasionally.
  2. Separate onion slices into rings. Carve steak into slices. Season beef and onions with salt and pepper, as desired.
  3. Toss salad greens with remaining 1/3 cup vinaigrette and divide among 4 salad plates. Top with tomatoes, onions and beef.



Nutrition information per serving: 246 calories; 6 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 411 mg sodium; 22 g carbohydrate; 6.5 g fiber; 30 g protein; 8.2 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 3.6 mg iron; 30.7 mcg selenium; 5.2 mg zinc; 110.5 mg choline.

Source: beefitswhatsfordinner.com


The information is not intended as medical advice. Please consult a medical professional for individual advice.

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Morning Protein

Published by Katie Sawyer at 3:37 AM under Beef Team | General | Nutrition | Recipe

I am a morning runner. There are few other things I look forward to like welcoming the sun, seeing our cows and jogging beside our two farm dogs down our dusty dirt roads. My runs help me clear my head, make my mental to-do list for the day and have a little “me time” before the hustle and bustle of kids, work and life.


But my pre-breakfast calorie burn means I am usually starving by 8 a.m. and often a bowl of cereal just doesn’t do the trick. We all know that protein is an important part of lunch and supper but a protein-packed breakfast can help set your morning on the right path and give you the energy to tackle whatever your day may bring. After my runs, I attempt to eat a protein-based breakfast to keep me full and active through the morning.


Many nutritional experts recommend you get 25 to 30 grams of protein at breakfast. That may sound like a lot, but there are great beef recipes that can help you pack that protein punch and reach the recommended 46 grams of protein for women and 53 grams of protein for men each day.


Here is a great recipe for Easy Beef Breakfast Rolls. Make these ahead and you can grab one as you walk out the door.





  1. Country-Style Beef Breakfast Sausage (recipe follows)
  2. 2 large eggs, scrambled
  3. 1/2 cup shredded Cheddar cheese
  4. 1 tablespoon water
  5. Fillings (optional): Chopped onions, salsa, chopped cooked vegetables
  6. 12 balls of frozen bread dough, thawed



  1. Prepare Basic Country Beef Breakfast Sausage. Remove from skillet.
  2. Preheat oven to 350°F. Lightly spray 12 muffin cups with nonstick cooking spray.  Combine beef crumbles, scrambled eggs, cheese and water. Stir in optional filling ingredients, if desired. Roll out one dough ball at a time on unfloured surface to 4 to 5-inch diameter circle. Place approximately 1/4 cup of beef sausage filling into the center of the circle.  Gather edges of dough and pinch together. With hands roll dough back into ball. Place seam-side down into a muffin cup. 
  3. Bake 24 to 27 minutes or until rolls are golden brown. 

    Country-Style Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic power, 1 teaspoon onion power, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.



Nutrition information per serving: 409 calories; 16 g fat (5 g saturated fat; 4 g monounsaturated fat); 138 mg cholesterol; 617 mg sodium; 35 g carbohydrate; 0 g fiber; 32 g protein; 6.2 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 4.9 mg iron; 22.2 mcg selenium; 5.7 mg zinc; 119.2 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.


Total Recipe Time: 40 to 45 minutes

Makes 12 servings

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I’ve Got My Eyes On MOO This Valentine’s Day

Published by Kiley De Donder at 8:46 AM under Agriculture | Coffee Shop Talk | General | Nutrition | Recipe

Earlier this week our local radio station was talking about Valentine’s Day and whether or not the talk show hosts’ had plans for surprising their “Valentines”.  Neither of the two had really narrowed down their ideas, which led into a few interesting facts shared about how many people in America actually procrastinate until the last minute to think of a special treat or adventure for their loved ones. In our house, we don’t typically go-all-out for Valentine’s Day. We might not shower eachother with flowers, stuffed bears and loads of chocolate hearts…but, we do enjoy celebrating our love of BEEF together. I wouldn’t be surprised if every Valentine’s Day my husband and I have celebrated together was commemorated with a nice steak dinner of some sort


In the spirit of Valentines Day I just had to share this sweet surprise our ranch received via email this week. Now, isnt that just the cutest photo ! Clearly this gal did not procrastinate!  For several years now, our farm/ranch has helped sponsor a youth program at the American Royal called the Calf Scramble. So to tell the story behind the photo, this younglady is a participant in this year’s calf scramble program, and lives in Montana! The program gives the opportunity for students 7-12th grades to compete for a heifer to take home and raise for a year and return to the American Royal Calf Scramble Show in the fall. It’s a great agrarian based educational experience for kids across the country and helps them get started raising beef cattle! And that, is something close to our heart. Not only do we love our friends and family, but as ranchers we love to care for and raise our animals too.


If you’re still looking for a few last minute dinner ideas for that special someone, I recommend browsing a number of the awesome Valentine’s Day dinner ideas at http://www.beefitswhatsfordinner.com/recipecollection.aspx?id=10023

Much love,


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What Keeps You Going?

Published by Kassie Curran at 9:40 AM under Agriculture | General

I’m sure we can all agree that the start of 2016 has flown by – it’s hard to believe we are already in the last week of January! As February quickly approaches I was thinking about some of my goals for the New Year and realized I needed to refocus on those goals. Whether you like setting New Year’s Resolutions or just want tomorrow to be better than today, it takes focus and dedication to stick to those goals you set for the New Year.

We are sure to be discouraged at times and may consider giving up on those goals, but I believe it’s more important to continue making an effort towards your goals even if you slip up every once in a while. I’m going to keep this great quote by Voltaire in mind when thinking about my goals this year, “Don’t let perfect be the enemy of good.” This reminds me that progress is better than perfection and although we may not always reach our goals, doing something is better than doing nothing.

While 2015 brought interesting challenges to the beef industry, beef producers can expect 2016 to have its own set of ups and down. Whether it’s the cattle markets, grain prices, or weather, cattle producers must be diligent in making good production decisions and not be too discouraged when things don’t go as planned. It’s also important to identify what keeps  you going - what motivates you to push through the difficult times and continue to work towards your goals and dreams.

One of those things that keeps me going are new calves – it’s encouraging to see new life and they bring promise for a good year. I hope you identify what keeps you going towards your goals this year and remember not to let perfection be the enemy of good.


Eat Beef!



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Energy for Busy Families

Published by Katie Sawyer at 9:12 AM under Agriculture | General | Nutrition | Recipe

It’s 2016 and our farm suddenly became a little more crowded. We welcomed our second son, Owen, on Jan. 5. That means I have more than a few baby pounds to drop and hope to get back into a running regimen by the spring.  That goal should be made easier by our two-year-old son, Evan, who always seems to be running on all cylinders and keeps us on our toes.


Meanwhile, my farmer hubby is working around the clock to help our 300-some mother cows safely and successfully deliver their new calves. That means 12-15 hour workdays and the occasional all-nighters.


One my new year’s goals is to prepare more meals, not only to save a few bucks, but to provide healthy and hearty meals that my family can enjoy together. Eating healthy is essential to maintaining energy levels and right now, the hubs and I need all of the energy we can get!


Thankfully we always have a great supply of beef cuts on hand that I can turn to for an excellent source of protein. Beef can be part of quick, healthy, family-friendly meals – from pizza to stews to casseroles to pot roasts. This winter, I hope to put my cooking skills to the test and find lots of new recipes to satisfy my family’s nutritional and energy needs.


Here is an example of a great recipe for a family meal that will satisfy appetites of all ages and keep everyone running on all cylinders. For more recipes and meal ideas check out www.beefitswhatsfordinner.com.




(Found on www.BeefItsWhatsForDinner.com)


  1. 1 pound Ground Beef
  2. 1 small green bell pepper, chopped
  3. 1/2 cup chopped onion
  4. 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
  5. 1-1/2 cups uncooked wagon wheel pasta
  6. 1 cup prepared hickory-flavored barbecue sauce
  7. 1/2 cup finely shredded Cheddar or Colby cheese



  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, bell pepper and onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
  2. Stir in broth, pasta, barbecue sauce and 1/4 cup water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover; cook 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese.



Nutrition information per serving: 445 calories; 10 g fat (4 g saturated fat; 4 g monounsaturated fat); 79 mg cholesterol; 1307 mg sodium; 54 g carbohydrate; 1.6 g fiber; 36 g protein; 9.3 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 6.1 mg iron; 20.9 mcg selenium; 6.6 mg zinc; 86.24 mg choline.

This recipe is an excellent source of protein, iron, zinc, niacin, vitamin B6, vitamin B12 and selenium; and a good source of choline.

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Feed Time

Published by Kiley De Donder at 3:19 AM under Agriculture | Coffee Shop Talk | Nutrition | Recipe

Over the weekend our family wrapped up the final Christmas gathering for the season. It was truly a joyous occasion! Along with the out of town siblings and cousins, came a solid storm of rain and sleet. Precipitation is welcomed 9 times out of 10 on the farm, but lately it’s turning into a nuisance. With the abundance of moisture we’ve received it makes for tougher conditions for the cattle and with shorter days, cold temps and hardly any sun it takes forever for the ground to dry up. We spend extra time feeding and providing shelter to minimize the stress of the conditions. Here’s an inside look at chore time from this weekend.


Cattle lined up at the bunks                         Big round bales of hay are rolled out for      pastured cattle to eat.


 It’s a fun change of pace to have everyone home on the farm during the holidays. There are always tons of fun and never a shortage of food. Another perk of big family gatherings, there tends to be a few leftovers. Not all families love leftovers, but ours seems to eat them just fine. So, I thought I’d share an extremely quick beef and sweet potato hash recipe that uses several common ingredients you’re likely to have on hand following a traditional family gathering on a Kansas farm… Hashes are a great way to use leftovers. The combination of ingredients is limitless and work great morning, noon or night. And at less than 350 calories per serving, you can enjoy it without the guilt of a big dish and all the “fixings”


For additional leftover recipe ideas visit beefitswhatsfordinner.com


Have a happy and prosperous New Year!




12 ounces cooked beef (such as steak, roast or pot roast), cut into 1/2-inch cubes (about 2-1/2 cups)

1 large sweet potato, unpeeled, cut into 1/2-inch cubes

1 medium yellow onion, chopped

1 tablespoon taco seasoning mix

1/4 cup water

1 tablespoon vegetable oil

2 tablespoons reduced-fat or regular dairy sour cream

1 teaspoon hot sauce

Chopped fresh cilantro


Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water. Cover and cook 8 to 10 minutes or until crisp-tender and water has almost evaporated, stirring once. Stir in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring occasionally.

Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.

Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.

Garnish with cilantro, as desired. Serve with sour cream mixture.

Nutrition information per serving: 329 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 63 mg cholesterol; 387 mg sodium; 33 g carbohydrate; 5.4 g fiber; 26 g protein; 3.0 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 3.7 mg iron; 26.1 mcg selenium; 5.6 mg zinc; 4.7 mg choline.

This recipe is an excellent source of fiber, protein, vitamin B12, iron, selenium and zinc; and a good source of niacin and vitamin B6.

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Beef Roast for the Holidays

Published by Kassie Curran at 4:22 AM under General | Recipe

As I've gotten older I've realized there seems to be fewer hours in a day during the holiday season. Obviously there are still 24 hours in each day, but it just seems like we try to squeeze more errands, more conversations, and more laughs into each day when we're spending time with those we love.


That was the case for me this year so I didn't get this blog post written in time to share with you a fabulous family recipe before Christmas, but I hope you will enjoy it as you celebrate the New Year!


Smoked Loin (or Sirloin)

  • Thaw meat (if frozen, 24 hours in the fridge)

  • Pack coarse salt on the outside of the loin

  • Cover and put back in the fridge for 12 hours

  • Rinse salt off with water and pat dry with paper towels

  • Let the roast reach room temperature (approx. 1 hour)

  • Rub outside of loin with cornstarch then cover with minced garlic and pepper (or other preferred steak seasoning)

  • Turn grill (or smoker) to 225 degrees or maintain the temperature at 225 degrees

  • Smoke the loin on the grill for 4 hours (30 minutes per pound of meat)

  • Quarter turn the loin every 45 minutes

  • After reaching internal temperature of 125 degrees take it off the grill and let it rest for 15-30 minutes

  • Slice steaks off the roast at desired thickness

  • Enjoy!



    The cornstarch and garlic glaze create a delicious crust on the outside edge of every steak so everyone gets to enjoy a flavorful steak cut from this smoked loin. I love this dish because it allows you to prepare it beforehand then enjoy more family time while it's smoking!


    Find other great holiday beef roast recipes here: http://www.beefitswhatsfordinner.com/recipesearch.aspx?col=The+Best+Holiday+Roasts


    Hope you and your family had a Merry Christmas and have a Happy New Year!!


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Fueling Up with Protein: Three Successful Strategies to Avoid Weight Gain

Published by Amber Groeling RD LD at 8:43 AM under General | Nutrition | Recipe

December may be one of the busiest months of the year, filled with parties and dinners and temptations lurking around every corner. If you are not careful it can be easy to leave the year with a few extra pounds to shed in January.  However, with a few simple strategies you don’t have to let this tempting time of year pack on the pounds.

1. Start your day with 25-30 grams of protein.  Research shows a high protein breakfast can reduce cravings and hunger throughout the day!  Check out the recipe below for Beef & Egg breakfast mugs.  Follow the first few steps on a day when you have more time, then you have enough to make four filling breakfast in minutes.

2. Choose protein, not carbs for munching.  Snacks can be a great way to ensure you don’t get too hungry and overeat at your next meal.  Just be wise and choose higher protein snacks like beef jerky or a slice of roast beef wrapped around string cheese.  I recommend aiming 10-15 grams of protein for in-between meal snacks.  Often my clients want to reach for carb-rich snacks like crackers, chips and granola bars.  However, these tend to leave my clients even hungrier an hour later, and then they reach for even more carb-filled snacks.  A viscous cycle that can be prevented by fueling up with protein instead.

3. Plan quick and easy lunches and dinners.  With all of the extra to-dos of the season a meal plan is often the first thing to go.  However, my clients find by taking the time to plan and shop for 2-3 easy lunches and dinners they free up time spent eating out or making extra trips to the grocery store.  Keep it simple – taco salads, meat sauce served over spaghetti squash, and Sloppy Joes served with green beans are three speedy dinner ideas that don’t require a recipe to follow.  Plus, the leftovers work great for the next day’s lunch! 



Total Recipe Time: 5 to 10 minutes (breakfast preparation and cook)
Makes 8 servings.


1 recipe Basic Country Beef Breakfast Sausage (recipe follows)
1 cup chopped fresh vegetables such as tomato, baby spinach, bell pepper, zucchini or green onion
1/2 cup shredded reduced-fat cheese such as Cheddar, Monterey Jack or American
8 large eggs
Salt and pepper (optional)
Toppings (optional):
Dairy sour cream, salsa, sriracha, ketchup


1. Prepare Basic Country Beef Breakfast Sausage. Remove skillet from heat; let cool 10 minutes, stirring occasionally. Evenly divide beef and vegetables into eight food-safe quart-size plastic bags. Close securely and refrigerate up to 4 days.

2. For each serving, spray one 6 to 12-ounce microwave-safe mug or bowl with non-stick cooking spray. Add 1 egg and 1 tablespoon water; whisk with fork. Stir in 1 bag refrigerated beef-vegetable mixture.

3. Microwave, uncovered, on HIGH 30 seconds. Remove from oven; stir. Continue to microwave on HIGH 30 to 60 seconds or until egg is just set. Stir. Top with cheese. Let stand 30 seconds or until cheese is melted. Season with salt and pepper, if desired. Serve with Toppings, if desired.


Basic Country Beef Breakfast Sausage:
Combine 1 pound ground beef (93% lean or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Taco Seasoning Variation:
Prepare beef as directed above, substituting 1 packet (1 ounce) reduced-sodium taco seasoning mix for herbs and seasonings in step 1.

• Test Kitchen Tips
• Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Nutrition information per serving: 178 calories; 9 g fat (4 g saturated fat; 4 g monounsaturated fat); 225 mg cholesterol; 297 mg sodium; 2 g carbohydrate; 0.4 g fiber; 21 g protein; 4.9 mg niacin; 0.3 mg vitamin B6; 1.6 mcg vitamin B12; 2.3 mg iron; 25.4 mcg selenium; 3.8 mg zinc; 188.6 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B12, selenium, zinc and choline; and a good source of vitamin B6 and iron.

The information is not intended as medical advice. Please consult a medical professional for individual advice.

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Giving The Gift of Beef

Published by Katie Sawyer at 1:31 PM under Agriculture | General

The old adage goes: “Farmers are asset-rich but cash poor.” Sadly, it still rings true for most in the agriculture industry today. We own land, cattle and equipment but only get paid at harvest so devote our paychecks to planting the next crop and purchasing the next group of calves. Sadly, my family is often no different.


So when it comes to helping charitable organizations and supporting our local community, we look to our assets to help us make a difference.


Like many communities, the city of McPherson, Kan., distributes hundreds of food baskets each year to needy families during the Christmas season. We could send a check or donate canned food items but we choose to make our own, unique contribution – fresh, locally raised beef.


We sell our beef locally to friends and family and each year, set aside hamburger to donate to various organizations, including those responsible for the Christmas food baskets. I love that we can donate a product we raised ourselves and provide families with a few pounds of nutritious and hearty ground beef. For some of these families, this may be one of the few times each year they can enjoy a meal with fresh, ground hamburger.


Donating beef is one of the many ways farmers and ranchers give back to their communities each year. Many grain cooperatives allow farmers to donate grain to non-profit organizations, which can then sell the grain and use the profits. Some families opt to allow the community to utilize acres of their farm for gardens or community planting projects. And yet others choose to give their time and talents, helping with local events, building projects or other community-wide efforts.


It always feels good to give back and help a family – especially during the holiday season. And doing so with fresh, locally raised beef is a tradition my family cherishes and will continue for years to come.

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