Beef and Other News on the Homefront

I love beef. Hopefully most of you know that by now. However, this delightful piece of protein is not something I desire to consume since becoming pregnant. Ahem, what did I say? Pregnant? Yes, you read that correctly, I am pregnant and due April 20! What a subtle way to sneak this HUGE news into a seemingly normal blog post. Hehe. Well, more on baby W and the havoc he/she is wreaking on my body later. Back to beef.

Did you know that the protein in beef helps you maintain a healthy metabolism? Even better news though is the growing body of evidence that the protein in beef may be helpful in preventing chronic diseases such as Type-2 diabetes and osteoporosis.

Back to baby now. I have known for about the past eight weeks about the delightful changes happening in my uterus and since the discovery I have been terribly sick with what I call "all day sickness" as opposed to morning sickness. I have been sick all day, almost everyday. Hope is dawning though, this past week has been semi-normal but I did stay home today. I am thankful for the end result and am praying for joy and endurance through the yucky days.

I hope all is well with you and yours! Eat some beef now:)

Wanna win $25,000?

I know I do!

The National Beef Cookoff is calling all home cooks and entertaining enthusiasts to submit their favorite beef recipes for a chance to win $25,000!

Four category winners will receive $3,000 in cash! The four categories are:

• The 5:30pm Dinner Crunch - this category will focus on easy-to-prepare beef recipes for busy weeknight meals using ingredients commonly found at home.
• Retro Recipes Revived - home cooks can improve and modify an American classic or old time family recipe to be more convenient, healthier, or both for today's busy family.
• Fuel up with Beef - recipes in this category will feature convenient and healthy beef recipes using one of the 29 Lean Beef Cuts for people with busy lives.
• Stir Crazy Solutions - create a unique stir-fry recipe using one of the 29 Lean Cuts of Beef along with fresh vegetables and grain ingredients.

Please share this info with friends and family who are great cooks! May the best cook win!

Interactive Meat Case

This information was taken from a Beef Checkoff publication.

Today's meat case is brimming with exciting new beef choices and traditional favorites. Have you ever wanted to learn more about the beef cuts you love or wanted to try a new beef cut but weren't sure how to prepare it?

A Web tool called the Interactive Meat Case is now available to help you learn about all the options you have when making delicious, nutritious beef selections. This online resource also includes:

• Cut descriptions
• Recipes
• Cooking tips
• Recommended cooking methods
• Nutritional information

Find the Interactive Meat Case online at www.BeefItsWhatsForDinner.com/MeatCase.aspx

Monday's Beef Fact

The Beef Checkoff Program (and yours truly) is proud to announce that the American Heart Association has listed three beef cuts as part of its Food Certification program. This program helps healthy consumers over age 2 identify foods that meet criteria for saturated fat and cholesterol when labeled with the association's heart check-mark.

The three beef cuts that meet the American Heart Association's criteria for extra lean, and are now certified to display the heart check-mark include:

*Boneless top sirloin petite roast (select grade)

*Top sirloin filet (select grade)

*Top sirloin kabob (select grade)

Monday's (okay, Tuesday's) Beef Fact

Many people today like to claim that the amount of red meat in our diets should be reduced or cutout completely because of it's high fat content. Those critics should know that there are 29 cuts of beef that meet the government labeling guidelines for lean or extra lean. Did you read that....29!! That's a lot of opportunity to consume deliciously flavored red meat and still maintain a low-fat diet folks. For more information on what cuts of beef are labeled as lean or extra lean click here.

Monday's Beef Fact

Hello faithful followers! Heellloooo? Anyone there? I guess I will find out after a four month absence from the blogging world! I am going to make an effort to blog, slowly but surely.

One {new} goal I have for my blog is to utilize this as a forum for beef education and advocacy...go figure, right? I've realized that there is much that I do not know about beef,even as a ranch raised gal, so I figure that there are many others like myself.

Today's Inaugural Monday Beef Fact
Kobe beef is an ultra-premium beef that comes from regions surrounding Kobe, Japan. For centuries, Wagyu cattle were used for rice cultivation, however, in recent times the cattle have been cultivated as a source of beef.

According to legend, Japanese Kobe beef is massaged with sake wine, fed beer and raised listening to soft music. It is said that this is the secret to the perfect Japanese Kobe beef. Kobe beef is loaded with high amounts of fat that makes it practically melt as you eat it. To achieve these levels of fat, Wagyu cattle are fattened longer than American cattle, 26-32 months compared to our average of 18.

You can purchase American grown Kobe beef, however you must know it is breathtakingly expensive. Two 16-ounce ribeyes can cost upwards of $100.