MAY IS
BEEF MONTH 2022
A SUPPLEMENT TO THE
Times-Republican | Marshalltown, Iowa | Sunday, May 1, 2022 | Beef Month 2022 | 2 timesrepublican.com
Proclamation recognizes the importance of Iowa’s beef industry to the state’s economy The Iowa Beef Industry Council recently gathered with members of the Iowa Cattlemen’s Association at the state capitol in Des Moines for a signing ceremony, declaring “May is Beef Month in Iowa.” Gov. Kim Reynolds signed the proclamation in recognition of the importance of Iowa’s beef industry to the state’s economy. Iowa is a major beef producing state and started the year with nearly 4 million head of cattle on January 1, the proclamation states. The beef industry contributes greatly to Iowa’s economy by generating more than $6.3 billion annually and creates jobs for more than 32,000 Iowans. Also, today’s beef is a The governor noted that beef pronaturally nutrient-rich food, providing protein, iron, zinc and B vitamins with ducers are the original environmenmore than 30 beef cuts that meet the talists, working to conserve the soil and make optimum use of natural regovernment’s definition for “lean.”
an ever-increasing need for better understanding of the benefits that the beef industry provides to all Iowans,” Reynolds said. IBIC invests in new research The IBIC board of directors also approved eight beef research proposals to be funded by the 50-cent-per-head state beef checkoff program. In the first call for proposals, 13 research applications were received from multiple state universities. Eight of the research projects gained board approval for a total investment of $342,332, to be expensed over two fiscal years. The goal is to work forward on key indussources. Iowa is a leader in the export of try topics by investing in research that value-added agriculture products, shipping high-quality Iowa beef to other Proclamation — countries around the world. “There is Continued on Page 7
Entertaining wouldn’t be complete without a delicious meal to share with family and friends. A good beef roast is often the centerpiece of festive entertainment occasions. Having a go-to recipe for this classic main course makes preparations that much easier. Utilizing a slow cooker to make a beef roast reduces time spent in the kitchen, affording hosts more opportunities to mingle with their guests. That’s just the idea behind this recipe for “Beef Roast With Dark Rum Sauce” from “Crock•Pot® 356 Year-Round Recipes” (Publications International, Ltd) by Crock•Pot Kitchens. Beef Roast With Dark Rum Sauce Makes 6 servings 1 teaspoon ground allspice 1⁄2 teaspoon salt 1⁄2 teaspoon black pepper
Iowa
1⁄4 teaspoon ground cloves 1 beef rump roast (about 3 pounds) 2 tablespoons extra-virgin olive oil 1 cup dark rum, divided 1⁄2 cup beef broth 2 cloves garlic, minced 2 whole bay leaves, broken in half 1⁄2 cup packed dark brown sugar 1⁄4 cup lime juice 1. In a small bowl, combine allspice, salt, pepper, and cloves. Rub spices onto all sides of roast. 2. Heat oil in skillet over medium heat until hot. Sear beef on all sides, turning as it browns. Transfer to a slow cooker. Add 1⁄2 cup rum, broth, garlic, and bay leaves. Cover; cook on low 1 hour. 3. In a small bowl, combine remaining 1⁄2 cup rum, brown sugar and lime 4. Remove and slice roast. Spoon juice, stirring well. Pour over roast. or until beef is fork-tender. Baste beef sauce over beef to serve. HL20A285 Continue cooking on low 4 to 6 hours, occasionally with sauce.
Beef Month
3 | Sunday, May 1, 2022 | Beef Month 2022 | Times-Republican | Marshalltown, Iowa
Slow cooker meal makes entertaining a breeze
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Top 10 Iowa’s Best Burger Contest Iowans submitted nominations between February 14 – March 14 to kick off the quest to find the best burger in Iowa. Nominations were accepted online by the Iowa Beef Industry Council and the Iowa Cattlemen’s Association. The number of votes each restaurant received determined the 2022 Top Ten restaurants. The restaurants making the Top Ten list (in alphabetical order) include:
Victoria Station, Harlan West Towne Pub, Ames
To qualify, the burger must be a 100% real beef patty served on a bun or bread product. Burgers may include any combination of condiments, sauces, cheese or toppings. “In total, we had more than 5,400 votes from 265 cities and towns across Iowa,” said Kylie Peterson, Director of Marketing for the Iowa Beef Industry Council. “This year’s Top Ten restauArty’s Ice Cream & Grill, Wilton rants are award-winning worthy, but are Cattlemen’s Steakhouse, Sac City Flaming Office Bar and Grill, Toledo only a few of the many restaurants in Iowa that do an outstanding job of proFoodie Garage Eatery, Dubuque Lachele’s Fine Foods, Des Moines moting and serving our beef products to Pally’s Bar & Grille, Clive their customers on behalf of Iowa’s beef The Flying Elbow, Marshalltown farmers.” The Handlebar, Dallas Center Eight of the Top Ten restaurants are new qualifiers. Returning contestants
include Arty’s Ice Cream & Grill and Foodie Garage Eatery. The final phase in the quest for the 2022 Iowa’s Best Burger will now begin. All Top Ten restaurants will be visited by a panel of anonymous judges who will evaluate the burgers based on taste, appearance, and proper doneness (160 degrees Fahrenheit). The judges’ scores and comments will be accumulated and the winner will be announced on May 3 to kick off May Beef Month. “Iowa cattle producers work tirelessly to provide high-quality beef to consumers across the state, country and globe,” said Bob Noble, Iowa Cattlemen’s Association President. “We are proud to support the Best Burger contest, and would like to congratulate the Top Ten, who serve 100% real beef. We thank you for serving our product and bringing out
the best of beef.” Last year, Bambino’s of Ossian took home the title of 2021 Iowa’s Best Burger. Winners in previous years include: 2020 – Twisted Tail Steakhouse & Saloon of BeeBeeTown; 2019 – Wood Iron Grille of Oskaloosa; 2018 - Café Beaudelaire of Ames; 2017 – The Smokin’ Hereford BBQ of Storm Lake; 2016 – The Chuckwagon Restaurant Adair; 2015 – The Cider House of Fairfield; 2014 – Brick City Grill in Ames; 2013 – 61 Chop House Grille in Mediapolis; 2012 – Coon Bowl III in Coon Rapids; 2011 – Rusty Duck in Dexter; and 2010 – Sac County Cattle Company of Sac City. To learn more about the contest and the Top Ten restaurants, including addresses and hours, visit www.iabeef.org. Source: Iowa Beef Industry Council
Tips to grill a juicier burger Summer weekends wouldn’t be the same without backyard barbecues. And no backyard barbecue is complete without hamburgers. The exact origins of the hamburger are unknown, but historians believe this beloved staple of American barbecues can be traced to mid-nineteenth century Germany. According to History. com, political revolutions in Germany in the 1840s spurred many Germans to emigrate to the United States. Germans brought many of their cultural traditions with them, including their cuisine. One such dish was the chopped steak, which can be traced to Hamburg, a city renowned for its high-quality beef. Though few might now see ground beef as a remedy for digestive issues, that was a common belief in the 1860s, when a New York-based doctor named James Salisbury suggested that cooked beef patties could benefit the digestive system as much as chopped, chipped or ground beef. Buns were not yet in the picture at that time, but they were by 1904, when beef patties on buns were available at the
St. Louis World’s Fair. In 1921, the first White Castle restaurant opened in Kansas, and hamburgers have been a staple of American cuisine ever since. Though it’s been a century since White Castle opened its first restaurant, people are still perfecting the art of making the perfect hamburger. Exactly what defines the perfect hamburger may be open to debate, but there’s no denying the desirability of juicy burgers. As grillmasters prepare for another season of backyard barbecues, the following are some ways they can make their burgers
more juicy. • Avoid extra-lean meat. Extra-lean meat might be healthier than the alternatives, but 93 percent lean ground beef is unlikely to produce juicy burgers. When making burgers from scratch, opt for 80 percent lean. WebMD notes that fat helps to hold burgers together while searing and cooking the meat. The result is a more juicy interior than cooks are likely to get when using lean meats. • Swap beef for lamb. Cookbook author John Holl notes in his book, “The American Craft Beer Cookbook” (Sto-
rey), that substituting ground beef with ground lamb makes for a juicier burger. Lamb is moist, so unlike lean beef, it can be grilled as well-done without drying out. Lamb also offers a different taste than beef, adding a little variety to a backyard barbecue. • Saddle your spatula. Flipping the burgers too much or pressing them against the grill as they cook can dry them out. • Be conscious of carryover cooking time. Carryover cooking time refers to the length of time temperature in a food continues to rise even after it’s been removed from a cooking area. Beef is among the many foods that continue to cook after being removed from a heat source, so beef burgers can be removed from the grill before they reach the desired cooking temperature. This prevents drying out and ensures that once they’re served, the burgers will be juicy and safe to eat. Grilling a juicy burger is easily accomplished with a few simple and timetested strategies. TF217124
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Embrace a reason to indulge in Mexican cuisine Few styles of cuisine are as widely beloved as Mexican cuisine. When celebrating Hispanic Heritage Month, Hispanics and non-Hispanics alike won’t want to miss the opportunity to indulge in some delicious Mexican food. Many Mexican dishes include chipotle peppers. Smoked hot chili peppers, chipotle peppers can add spiciness to a meal for fans who can never get enough kick from their favorite Mexican dishes. The following recipe for “Chipotle Beef with Fresh Tomato Salsa” from Kathy Moore and Roxanne Wyss’ “Triple Slow Cooker Entertaining” (Robert Rose) packs a punch and won’t disappoint afficionados of Mexican cuisine.
1 tablespoon dry minced (granulated) garlic 1⁄2 teaspoon ground cumin 1⁄2 teaspoon salt 1⁄2 cup tomato juice 1⁄4 cup minced fresh cilantro Tomato salsa (see below) Flour tortillas, warmed
Arrange onion slices in bottom of one slow cooker stoneware, overlapping as necessary. Cut brisket in half and place on top of onions. Sprinkle with chipotle pepper, garlic, cumin, and salt. Pour tomato juice over top. Cover and cook on low for 9 to 11 hours or on high for 41⁄2 to 51⁄2 hours, until beef is very tender. Using a slotted spoon, transfer beef Chipotle Beef with Fresh Tomato Salsa and onions to a tray. Pour liquid into a Makes 8 to 10 servings deep bowl. Using two forks, shred beef. Return beef and onions to the stoneware. 1 onion, thinly sliced 2 to 2 1⁄2-lb. beef brisket, well trimmed Skim fat from liquid and pour over beef 1 chipotle pepper in adobo sauce, mixture. Sprinkle with cilantro. Turn to To serve, spoon beef mixture and salwarm for serving. chopped (see tip below) sa into center of each warm tortilla, then fold tortilla over filling. Tip: Chipotle peppers are smoked jalapeño peppers and are often found canned in adobo sauce. Use one for this recipe, then freeze the rest in an airtight container for up to 6 months. For even more convenience, separate the pepWith our combined experience in electrical lighting and infrastructure, pers and place in a single layer on a tray, we have become a leader in our industry for quality work and customer satisfaction. topped with a little adobo sauce; freeze We specialize in agricultural, commercial and industrial work. until firm, then transfer each pepper Call us for all your needs! to a sealable freezer bag. You can then 912 S. 14th Ave. P.O. Box 141 use just the amount you need for each Marshalltown, IA 50158 Laurel, IA 50141 recipe. 641-753-1311
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Tomato Salsa Makes 3 cups 3 ripe tomatoes, seeded and chopped 2 green onions, sliced 1 jalapeño pepper, seeded and minced 2 teaspoons fresh cilantro Juice of 1 lime Salt and freshly ground black pepper, to taste In a bowl, combine tomatoes, green onions, jalapeño, cilantro, and lime juice. Season to taste with salt and pepper. Serve immediately or cover and refrigerate for up to one day. TF189289
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T I L A U Q
UNDERSTANDING
G N I D BEEF QUALITY GRADES A GR Prime
beef is produced from young, well-fed cattle. It has the most marbling, is produced in smaller quantities than other grades, and is often sold in hotels and restaurants. Prime roasts and steaks are excellent for roasting, grilling or broiling.
Choice beef is high quality and produced in highest quantity, but has
less marbling than Prime. Choice roast and steaks, especially from the rib and loin, will be very tender, juicy and flavorful. They are suited for roasting, grilling or broiling. Less tender cuts are perfect for slow-cooking.
Support your Marshall County beef producers & families during Iowa Beef Month and throughout the year!
7 | Sunday, May 1, 2022 | Beef Month 2022 | Times-Republican | Marshalltown, Iowa
F E E B A USD Y
Select
beef is slightly leaner than Prime and Choice because it has less marbling. It can lack some tenderness, flavor and juiciness as compared to the higher grades. Select grade beef often benefits from slow-cooking or from marination prior to grilling or broiling.
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NO ROLL
Standard and Commercial grades of beef are frequently sold as ungraded “No Roll” beef. Because No Roll does not carry a grade designation, there is a risk it will not be as tender, flavorful and juicy as products graded Prime, Choice or Select.
Times-Republican | Marshalltown, Iowa | Sunday, May 1, 2022 | Beef Month 2022 | 8
Proclamation
Continued from Page 2 provides opportunity to advance the industry. “Our research committee and board of directors have worked hard to review and approve several production research proposals across four Midwest universities,” says Dean Black, treasurer of the IBIC and chairman of the council’s research committee. “The state checkoff funds allow us to invest in research that helps producers improve practices and potentially assess important issues facing our industry.” The approved research projects are beef production-focused within the identified priority areas. The priority areas identified and evaluated include: cattle production systems beneficial to Iowa’s beef producers; on-farm practices and herd health; and marketing trends. Proposals ranged in scope from grazing cover crops to advanced soft-
ware programs to identify herd health. All research will be published and peerreviewed, with contracts outlining the scope of work. “The IBIC board of directors is excited to support areas in beef research that have been needed but lacked funding in the past several years,” Black says. “Producers have asked for part of their state checkoff dollars to be directed toward research, and this is a good start in fulfilling that goal.” If you have questions, contact the IBIC office at 515-296-2305 or beef@iabeef.org. IBIC is funded by the $1-per-head national beef checkoff program and the 50-cent-per-head state beef checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand. For information, visit iabeef.org. Source: Iowa Beef Industry Council
Did you know? Beef cattle production is one of the strongest agricultural industries within the United States and throughout the world. From the farmers and ranchers to the processors, thousands of people play an integral role in the journey of beef from the field to the market. It’s time to celebrate all those involved in the process throughout May with National Beef Month. Here are some juicy beef facts: • There are 50 breeds of beef cattle in the U.S. The most popular are Hereford, Angus, Brahman and Charolais. • The basic cuts of beef are the chuck, loin, rib and round. Names for the cuts of meat can vary from region to region.
• One serving of beef is 3 ounces and provides more than half of one’s required protein for the day. It is also a source of all the necessary amino acids. People can routinely include beef in their healthy diets.
Source: www.farmflavor.com/lifestyle/got-beef-celebrate-national-beef-month/
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