Kentucky Beef Council

ALISON SMITH

KBC Retail and Foodservice

Happy Thanksgiving everyone! I am beyond blessed to have another year with the Kentucky Beef Council. It has truly been a challenging one, but I am still grateful to be able to advocate on behalf of Kentucky’s beef farm families. As I write this article, I can’t help but think back to the “first Thanksgiving” in Plymouth, Massachusetts almost four hundred years ago (really 399). It was the fall of 1621, and the feast was the Pilgrims’ opportunity to celebrate their colony’s successful harvest largely due to the expertise of the Wampanoags. Without the Indians, the first colony would have surely perished. Nevertheless, the natives showed and shared their knowledge of farming, which allowed the new settlers to better understand the land and resources they were trying to cultivate. Now, this may seem like a stretch, but I really feel like the last six months has been like this for the agriculture community. Granted no one was coming off a ship and settling a new land, but people were in need of food and the farmers of this great country were there to provide. We were and are essential! The reason I bring this up is not to boast, but to remind us, that we have a place at the dinner table. However, it is not only to provide the food, but to help folks, who are more than two to three generations removed, understand how we raise it, harvest it, and prepare it. We are privileged to know where our food comes from and how hard many men and women work each and every day to provided it, but our friends in the cities and suburbs do not. So, this Thanksgiving, let’s not only celebrate the bountiful harvest with our families, but also with our Facebook friends, Instagrammers, TikTokers. Help them to see how we are working to leave our land better than we found it and raise more beef on less resources. Show them why we work with our veterinarians to develop a vaccine protocol or pick a specific bull that will help our herd yield more pounds of beef. Even more importantly, why beef is part of a delicious and nutritious meal. Today’s Pilgrims are craving for knowledge of the “hows” and “whys”. Let’s not only feed them beef, but celebrate our livelihoods with them. As always, I want to thank the farmers and folks working in the agriculture community. I am also thankful for the first responders, processors, retailers, restaurants, and everyone else who have worked tirelessly to care and provide for people! Many blessings during this season of thanksgiving!

REACHING OUT

Recently, KBC shared our beef community with some key opinion leaders and influencers. Top of the Class Beef Advocate, Joe Lowe, hosted the @Certified Celebrator, founder Brittany Young, and three of her team members on his farm. During their visit, the ladies learned how Joe cares for his cattle daily. They also heard from Joe’s veterinarian, Dr. Rogers, and learned about his role in herd health. While on the farm, KBC provided some beef selection and preparation tips along with quick and delicious beef recipes the team could share with their 62.7K Instagram and 119K Facebook followers. In late September, KBC’s contract dietitian, Janine Faber, shared the beef nutrition message with fifty Family Physicians at their state conference. Thirteen attendees even ventured out to Mulberry Orchard, owned and operated by farmers, Matt and Amanda Gajdzik, to learn how this diversified farm raises and finishes their beef cattle while managing row crops, an orchard, and an agritourism stop. The physicians also had an opportunity to connect the Gajdzik’s veterinarian, Dr. Melissa Mitchell, and begin to understand how an animal doctor works with farmers to provide healthy cattle, which in turn will provide healthy beef. Also, KBC launched a two-week social media campaign with Courtney Ferreira, dietician and personal trainer, of @RealFoodCourt on Instagram and Facebook to promote the Back-to-School Challenge. KBC shared six free, family-friendly workouts with video to follow along plus two weeks’ worth of lunch and dinner meal plans so followers can easily feed their kids and their selves nourishing meals with minimal effort. The campaign generated a reach of 8,620 with 165 engagements on Facebook and 1,346 with 58 engagements on Instagram. PRESSURE COOKING BASICS Courtesy of The Beef Checkoff

Thanks to the popularity of new programmable electric models, busy home cooks are rediscovering how pressure cookers deliver fork-tender results in a fraction of the time needed for braising or slow-cooking. As always, carefully follow the manufacturer’s recommendations for safe operation.

COVER THE BASICS

Double-check to make sure the gasket on your pressure cooker is clean and crack-free, and the vent tube isn’t clogged. Remember that pressure cookers require a minimum amount of liquid and a maximum amount of food to function properly. Depending on the model and recipe, your pressure cooker may take up to 20 minutes to build up pressure.

BROWN & DEGLAZE

Many modern pressure cookers have a “brown” setting, but you can always give your beef a quick sear on the stovetop. For extra flavor, add a small amount of liquid — such as beef broth, wine, juice or even water — to the hot pan and scrape up any crusty bits sticking to the bottom before transferring it to the pressure cooker.

SET & FORGET

Follow recipe guidelines and trust the timer. Keep in mind most pressure cookers include a safety feature that prevents the lid from being opened while the contents are under pressure.

RELEASE THE PRESSURE

There are two methods for releasing pressure from your pressure cooker: quick release and natural release. The quick release method involves manually opening the pressure release valve, while the natural release method involves turning off the heat and allowing the pressure to drop on its own. For best results, we recommend letting the pressure release naturally. Be sure to refer to your user manual for specific instruction.

SERVE & SAVOR

Many pressure cooker recipes are for one-pot meals that can go straight to the table, while some recipes make ingredients to be used in other recipes. Either way, when you follow the guidelines for preparation and safe operation, you’re sure to get a great-tasting dish

DID YOU KNOW? In 1817, Henry Clay, a Kentucky statesman, imported the first Hereford cattle into the United States.

Source: henryclay.org

FOUR-WAY SLOW COOKER SHREDDED BEEF

INGREDIENTS

1 beef Shoulder Roast (2 to 2-1/2 lbs) • 1 tbsp vegetable oil (optional) • 1 large onion, chopped • 2 tablespoons minced garlic • Salt and pepper

DIRECTIONS

1.

For optional browning, heat oil in large nonstick skillet over medium heat until hot. Brown beef Shoulder Roast on all sides.

Cook’s Tip: You may substitute Arm Chuck Roast Boneless or Blade Chuck Roast Boneless for Shoulder Roast.

2.

3. Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on HIGH 5 to 6 hours or LOW 9 to 10 hours or until roast is fork-tender.

Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.

RECIPE VARIATIONS

Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.

BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onions, as desired.

Asian Shredded Beef: Combine prepared hoisin or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumbers, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.

Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumbers or green onion, as desired.

ALTERNATE COOKING METHOD

This recipe can be made in a 6-quart electric pressure cooker. Place beef roast, onion, garlic and 1/2 cup beef broth in pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 90 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in Step 3. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)