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Porterhouse & Twice-Baked Potatoes For Two
20 minutes -- 2 servings
1 Beef Porterhouse or T-bone Steak,  1" thick (approx. 1 lb)
Ingredients:
1 package (10 oz) frozen twice-baked potato, any variety
tsp garlic salt
tsp seasoned pepper
1. Cook potatoes according to package directions; keep warm.
2. Meanwhile combine garlic salt and seasoned pepper; press evenly into both sides of Beef steak.
3. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 14 to 17 minutes for medium-rare to medium doneness, turning once.
4. Remove bone; carve Beef crosswise into slices. Serve with potatoes. Source: National Cattlemen's Beef Association

Ranch-Style Sirloin & Vegetable Kabobs
25 MINUTES -- 4 servings
1 Boneless Beef Sirloin Steak, 1" thick (approx. 1 lb)
Ingredients:
1 packet (1 oz) ranch salad dressing mix
2 Tbsp vegetable oil  
1 medium green or red bell pepper, 1" pieces
1 medium yellow squash or zucchini, halved lengthwise, sliced crosswise "
1. In small bowl, combine dressing mix, water and oil; mix well.
2. Cut steak into 1" x 1" pieces. Alternately thread Beef and vegetables onto four 12" metal skewers.
3. Brush kabobs with dressing mixture. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, approx. 10 to 12 minutes for medium-rare to medium doneness, turning occasionally.

Source: National Cattlemen's Beef Association


Campfire Meatballs on Spaghetti Sauce
40 MINUTES -- 4servings
1 lb Ground Beef
Ingredients:
cup dry bread crumbs 2 cups prepared spaghetti sauce
cup water
1 egg
2 medium zucchini, halved lengthwise, sliced crosswise "
tsp garlic salt Shredded mozzarella or grated Parmesan cheese
Heavy duty aluminum foil Prepared garlic bread or garlic bread sticks, warmed
1. In medium bowl, combine ground Beef, bread crumbs, water, egg, garlic salt and teaspoon pepper, mixing lightly but thoroughly. Shape into 16 meatballs (approx. 1").
2. Cut four 18" x 12" sheets heavy-duty aluminum foil. Place equal amounts of meatballs and zucchini in center of each; top each with cup spaghetti sauce. Bring 12" edges of foil together over the center; fold down loosely to seal, allowing room for heat expansion and circulation. Fold in open ends to seal.
3. Place packets on grid over medium, ash-covered coals. Grill 20 to 25 minutes or until meatballs are no longer pink and zucchini is tender, turning packets over once.
4. Carefully unfold ends and tops of packets. Sprinkle meatballs with cheese and serve with garlic bread for dipping as desired. Source: National Cattlemen's Beef Association

Salisbury Steak with Dill Mashed Potatoes
25 MINUTES -- 4 servings
1 lb Ground Beef
Ingredients: Dill Mashed Potato Ingredients:
cup finely chopped onion
cup saltine cracker crumbs
1 pkg. (22 oz) frozen mashed potatoes
1 egg white
2 Tbsp milk
2 cups milk
2 Tbsp prepared horseradish 1 tsp dried dill weed
1 jar (12 oz) mushroom gravy cup dairy sour cream
1. Prepare Dill Mashed Potatoes; keep warm:  In 2-quart microwave-safe container, combine potatoes, milk, dill, teaspoon salt and teaspoon pepper; cook according to package directions. For thicker potatoes, cook longer. Stir in sour cream.
2. Meanwhile in medium bowl, combine ground Beef, onion, cracker crumbs, egg white, milk, horseradish, teaspoon salt and teaspoon pepper, mixing lightly but thoroughly. Shape into four "-thick oval patties.
3. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes or until centers are no longer pink, turning once. Remove from skillet; keep warm.
4. Add gravy to skillet; heat through. Serve with patties and potatoes.

Source: National Cattlemen's Beef Association


Confetti Beef Tacos
20 MINUTES -- 12 tacos
1 lb  Ground Beef
Ingredients: Toppings:
2 tsp chili powder Shredded Monterey Jack cheese
1 can (11 oz) whole kernel corn, drained Thinly sliced lettuce
1 cup prepared chunky salsa Sliced ripe olives
1 package (12-count) taco shells, warmed Chopped tomatoes (optional)
1. In large nonstick skillet, brown ground Beef over medium heat 8 to 10 minutes or until no longer pink, breaking up into " crumbles. Pour off drippings. Season with chili powder and teaspoon salt. Stir in corn and salsa; heat through.
2. Spoon approx. cup Beef mixture into each taco shell. Top as desired. 12 tacos.

Source: National Cattlemen's Beef Association


Mediterranean Steak Sandwiches
30 MINUTES-- 4 servings
1 lb Boneless Beef Sirloin Steak, 1" thick
Ingredients: Tomato Relish:
4 pita breads, warmed 1 cup chopped seeded tomato
cup crumbled feta cheese
Seasoning:
1 can (2 oz) sliced ripe olives, drained
2 tsp olive oil
2 cloves, crushed
cup chopped onion
2 Tbsp prepared Italian dressing
1 tsp dried oregano leaves
tsp pepper
 
1. Combine seasoning ingredients; press evenly into both sides of Beef steak. Place steak on rack in broiler pan so surface of Beef is 3" to 4" from heat. Broil 16 to 21 minutes for medium-rare to medium doneness, turning once.
2. Meanwhile, combine relish ingredients; set aside.
3. Carve steak into thin slices; season with teaspoon salt. Arrange equal amount of Beef on top of each pita; top with relish and cheese.

Source: National Cattlemen's Beef Association


Mexicali Beef Stew In A Pumpkin Shell
2 HOURS -- 8 servings
2 lb Beef for stew, 1" to 1" pieces
Ingredients:
1 to 2 Tbsp vegetable oil 2 medium zucchini, " slices
2 large onions, chopped
4 cloves garlic, crushed
4 tsp cornstarch, dissolved in cup water
1 cup mild or medium picante sauce 2 small tomatoes, each cut into 8 wedges
2 cans (13 oz each) ready-to-serve beef broth 1 can (2 oz) sliced ripe olives, drained
1. In Dutch oven, heat oil over medium-high heat until hot.  Add Beef, onions and garlic ( at a time) and brown beef evenly.  Pour off drippings.  Add broth and picante sauce.  Return Beef, bring to a boil.  Reduce heat; cover tightly and simmer 1 hours, ,stirring occasionally.
2. Meanwhile prepare Pumpkin Shell Tureen: Cut top off a 5 to 6 lb pumpkin; scrape out fibers and seeds.  Approx. 10 minuets before serving, pour boiling water into pumpkin; cover and let stand.  Drain before serving.
3. Add zucchini to pan; continue cooking, covered, 10 minutes or until Beef is tender.  Stir in cornstarch mixture; cook and stir 2 minutes or until thickened and bubbly.  Stir in tomatoes and olives.  Remove from heat; let stand, covered, 5 minutes.
4. Ladle into Pumpkin Shell Tureen.

Source: National Cattlemen's Beef Association


Spanish Rice & Beef Soup
30 MINUTES -- 4 servings

1 lb Beef Cubed Steaks

Ingredients:
2 Tbsp butter 1 pkg. (6.8 oz) Spanish rice mix
1 clove garlic, crushed Chopped fresh cilantro (optional)
1 can (14 oz) chili-seasoned diced tomatoes, undrained
1. Cut Beef steaks lengthwise into 1"-wide strips and then crosswise into 1" pieces.
2. In Dutch oven, heat butter over medium-high heat until hot.  Add Beef and garlic; stir-fry 2 to 3 minutes or until outside surface of Beef is no longer pink.  (Do not overcook.)  Remove from pan; season with 2 teaspoons seasoning from rice mix.
3. In same pan, combine rice mix and remaining seasoning, 5 cups water and tomatoes; bring to a boil.  Reduce heat to medium-low; cover tightly and simmer 15 to 17 minutes or until rice is tender.  Return Beef; heat through.
4. Stir in cilantro if desired.  Serve in large bowl.

Source: National Cattlemen's Beef Association


Halloween Burgers For Kids
20 to 25 MINUTES --  6 servings
1 lb Ground Beef  
Ingredients:
6 slices cheese, cut into desired shapes
Red or green bell peppers, cut into desired shapes
Pitted olives, cut into desired shapes
6 lettuce leaves     6 hamburger buns, split
1. Lightly shape ground beef into six "-thick patties.  Choose a cooking method.
2. To broil, place patties on rack in broiler pan so surface of beef is 3 to 4" from heat.  Broil 10 to 12 minutes or until centers are no longer pink, turning once.  To pan-broil, place patties in preheated nonstick skillet over medium heat.  Cook 10 to 12 minutes or until centers are no longer pink, turning once.
3. Season with salt and pepper, if desired, after turning.  During last few minutes of cooking, top with cheese, bell peppers and olives to make faces.
4. Serve in lettuce-lined buns.

Source: National Cattlemen's Beef Association


Beefy Cowboy Beans
30 MINUTES --  4 servings
1 lb Ground Beef
Ingredients:
1 medium onion, chopped 1 can (16 oz) baked beans
1 red or green bell pepper, " pieces cup steak sauce
2 tsp Worcestershire Sauce cup ketchup
1 can (15 oz) Northern Beans, rinsed, drained 1 Tbsp brown sugar
1. In large nonstick skillet, brown ground Beef, onion and bell pepper over medium-high heat 6 to 8 minutes or until Beef is no longer pink, breaking into 1" crumbles.  Pour off drippings.  Season with teaspoon salt and teaspoon pepper.
2. Stir in remaining ingredients; reduce heat to medium-low.  Cover and simmer 10 minutes, stirring occasionally.
3. Serve in large bowl.

Source: National Cattlemen's Beef Association


Beef Chili-'N-Cheddar-Topped Potatoes
30 MINUTES --  4 servings
1 lb Ground Beef
Ingredients:
4 medium baking potatoes (8 oz each) 1 Tbsp chili powder
1 can (15 oz) hot chili beans cup sliced green onions
1 cups shredded Cheddar cheese, divided
1. Pierce potatoes with fork.  Microwave on HIGH 11 to 13 minutes or until tender, rotating turn after 6 minutes.  Let stand 5 minutes.
2. Meanwhile in large nonstick skillet, brown ground Beef over medium-high heat 6 to 8 minutes or until no longer pink, breaking up into " crumbles.  Pour off drippings.  Season with chili powder and teaspoon salt.  Stir in beans and 1 cup cheese; heat through, stirring occasionally.
3. Cut lengthwise slit in potatoes; fluff pulp with fork.  Season with salt and pepper, if desired.  Spoon equal amount of Beef mixture over each potato. 
4. Top with remaining cheese and green onions.

Source: National Cattlemen's Beef Association


Beef Taco-Mac
30 MINUTES -- 4 servings
1 lb Beef Cubed Steaks
Ingredients:
1 Tbsp vegetable oil 1 pkg. (1 oz) Taco seasoning mix
1 medium onion, chopped 1 cups uncooked rotini (spiral) pasta
cup shredded cheddar cheese 2 cans (14-16 oz each) diced tomatoes, undrained
1. Cut Beef steaks lengthwise into 1 inch wide strips and then crosswise into 1 inch pieces.
2. Heat oil in Dutch oven over medium-high heat until hot.  Add Beef and onion; cook and stir 3 minutes.  Season with teaspoon salt.
3. Stir in taco seasoning, tomatoes, pasta and cup water; bring to a boil.  Reduce heat to low; cover tightly and simmer 20 minutes or until pasta is tender.
4. Sprinkle with cheese before serving.

Source: National Cattlemen's Beef Association


Grilled Lime-Cilantro Chuck Steaks
30 MINUTES -- Marinating time: 1 to 2 hours
1- lb well-trimmed boneless Beef chuck eye steaks, 1" thick
Marinade:
3 Tbsp fresh lime juice 1 small jalapeno pepper chopped
3 Tbsp water 1 large clove garlic, crushed
1 Tbsp chopped fresh cilantro tsp ground cumin
1. Combine marinade ingredients. Place Beef steaks and marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 1 to 2 hours, turning occasionally.
2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, approx. 16 to 20 minutes for medium-rare to medium doneness, turning occasionally.
3. Carve steaks into thin slices; season with salt and pepper as desired.
4. Serve

Source: National Cattlemen's Beef Association


Grilled Teriyaki Steaks With Fruit Salsa
30 MINUTES -- Marinating time: 30 minutes -- 4 servings

4 well-trimmed boneless Beef chuck eye or chuck top blade steaks, " thick (approx. 1- lb)

Fruit Salsa:
2 medium plums or 1 large peach, pitted, diced
1 Tbsp fresh lime juice 2 tsp chopped jalapeno pepper
2 Tbsp orange marmalade 2 Tbsp finely chopped red onion
1. Place steaks and cup marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes, turning once.
2. Meanwhile in small bowl, combine salsa ingredients; set aside.
3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill chuck eye steaks, uncovered, approx. 14 to 20 minutes (top blade steaks 17 to 22 minutes) for medium-rare to medium doneness, turning occasionally.
4. Drizzle steaks with 2 Tbsp marinade; serve with salsa.

Source: National Cattlemen's Beef Association


Rosemary Garlic Beef Rib Roast
2- HOURS --  8 to 10 servings
6-8 lb well-trimmed Beef rib roast, small end (3 to 4 ribs)  
Seasonings:
1 Tbsp dried rosemary leaves, crushed
3 cloves garlic, crushed
tsp pepper
tsp salt
1. Heat oven to 350F. Combine seasoning ingredients; press evenly into surface of Beef roast. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of Beef, not touching bone or resting in fat. Do not add water or cover. Roast 2 to 2 hours for medium-rare; 2 to 3 hours for medium doneness. 
2. Remove roast when meat thermometer registers 135F for medium-rare, 150F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145F for medium-rare, 160F for medium.).
3. Carve into slices.

Source: National Cattlemen's Beef Association


Ribeye Roast and Oven-Browned Vegetables
1 HOURS --  6 to 8 servings
4 lb well-trimmed boneless Beef ribeye roast (small end)
Ingredients: Seasoning:
2 Tbsp vegetable oil 4 cloves garlic, crushed
3 medium baking potatoes,
peeled, quartered
2 Tbsp minced fresh rosemary leaves (or 2 tsp dried, crushed)
2 large sweet potatoes,
peeled, quartered
1 tsp salt
1 tsp black pepper
4 small onions, halved 1 tsp dry mustard
1. Heat oven to 350F. In large bowl, combine seasoning ingredients; press half the seasoning evenly into surface of Beef roast. Add oil to remaining seasoning; add vegetables, tossing to coat.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of Beef, not resting in fat. Arrange vegetables around roast. Do not add water or cover. Roast 1 hours for medium-rare; 2 hours for medium doneness. Roast vegetables 1 hours or until tender.
3. Remove roast when meat thermometer registers 135F for medium-rare, 150F for medium. Let stand 15 minutes. (Temperature will continue to rise to 145F for medium-rare, 160F for medium.)
4. Carve into slices; serve with vegetables.

Source: National Cattlemen's Beef Association


Grilled Steaks with Lemon-Chive Corn
30 MINUTES -- Soaking time for corn: 30 minutes --  4 servings
2-4 well-trimmed Beef ribeye or boneless top loin steaks, 1" thick
Ingredients:
4 ears fresh sweet corn, in husks
2 Tbsp butter, melted
1 Tbsp chopped chives
1 tsp fresh lemon juice
1. Pull back husks from each ear of corn, leaving husks attached to base. Remove corn silk. Fold husks back around corn; tie at end of each ear with string or strip of outside corn leaves. Soak in cold water 30 minutes. Drain.
2. Place corn on grid over medium, ash-covered coals; grill, uncovered, 20 to 30 minutes or until tender, turning often. Place steaks on grid. Grill ribeye steaks, uncovered, 11 to 14 minutes (top loin steaks 15 to 18 minutes) for medium-rare to medium doneness, turning occasionally.
3. Meanwhile combine butter, chives and lemon juice.
4. Carve steaks crosswise into thick slices; season with salt and pepper.
5. Serve steak with corn & lemon-chive butter.

Source: National Cattlemen's Beef Association


Fiesta Ribeye Steaks
30 MINUTES
4 well-trimmed Beef ribeye or boneless top loin steaks, " thick
Ingredients:
2 Tbsp fresh lime juice
8 medium flour tortillas
cup shredded Colby or Monterey Jack cheese
1 cup refrigerated salsa
1. Place Beef steaks in utility dish; sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice. Wrap tortillas in heavy-duty aluminum foil.
2. Place steaks on grid over medium, ash-covered coals. Grill ribeye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium-rare to medium doneness, turning occasionally. Place tortilla packet near edge of grid; heat 5 minutes, turning once.
3. Top each steak with cheese. Serve with salsa & tortillas.

Source: National Cattlemen's Beef Association

 

 


 
                                                     

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