Tag: beef

Resources for Healthy Beef Meals

In today’s busy households, consumers are looking for ways to put nutritious meals on the table – fast! The Idaho Beef Council answered the call by creating a new mini-series of cooking videos that take under a minute to watch and demonstrate how to make flavorful beef meals in 30 minutes or less.

Just launched this month, these quick-view cooking demonstrations showcase recipes available on Beef. It’s What’s For Dinner. and will help home chefs get more comfortable cooking with beef. The recipes come with nutrition information and a convenient new feature that allows viewers to place an on-line order for the ingredients at their local supermarket. The segments are rolling out on YouTube and will be further promoted on IBC’s social media channels. Take a sneak peek at the first 2 here!

Mongolian Beef – Prepare this flavorful and satisfying Top Sirloin Steak Stir-fry in 20 minutes!
Ground Beef and Pasta Skillet Primavera – Nutrition box, checked…this is an American Heart Association Certified Heart-Healthy Recipe.

With YouTube a social media powerhouse, it is a prime channel to promote Idaho’s beef industry. During the month of July, IBC’s YouTube channel had 173,034 views. With that many eyes looking for beef information, beef checkoff dollars are delivering engaging and educational information to Idaho homes.

Visit and share IDBeef.org with your friends and family. We also encourage you to take advantage of the power of social media and follow, like and share IBC’s posts on Facebook, Instagram, Pinterest, All Recipes, Twitter, LinkedIn and YouTube!

Categories: Beef, Lifestyle, Recipes

Meet an Idaho Rancher: Maggie Malson

Hi, I’m Maggie Malson. I’m a farm girl turned Idaho cattlewoman. I grew up a farmer’s daughter in small town Kansas. My husband, Josh, and I met in college at K-State, got married, and moved to Idaho to join his parents and siblings in the family operation. Our ranch is located near Parma, in southwest Idaho. We raise registered Angus and Hereford cattle, selling bulls and females to commercial ranchers and other purebred producers. We have three generations on the ranch, including our four children.

What is your favorite part of the beef industry? The people! People in the Idaho ranching community care about each other, their animals, and the land. They are kind, intelligent, and hard-working. I love being a part of the agriculture industry and helping to feed people. I’ve met so many people across the country and traveled to different places because of agriculture.

Maggie Malson | Idaho CattleWomenWhy are you passionate about the beef industry? I love our product—beef! It’s such a nutritious and delicious source of protein. I love raising the cattle, seeing our kids learn responsibility and work ethic by taking care of the animals, and sharing the story of agriculture with others. I don’t know another industry that has such a global reach, yet is also feels like a small, connected family.

What’s your favorite beef meal to cook (or favorite beef recipe)? Oh, this is hard! I have so many beef dishes. I think my favorites tend to keep it simple. My family loves cuts like flank and skirt steak, and tri-tip, that is marinated, then grilled and served with a fresh vegetable or salad. I make a lot of ground beef soups and stews in the fall and winter too. My family has a couple favorite recipes I make—Steak Alfredo, which is fettuccine topped with a cream sauce and sirloin steak bites, and Creamy Crockpot, which uses round steak, peppers and onions, and is served over rice.

When you’re not busy ranching, what do you like to do to “unwind”? I love to read, play tennis, and watch my kids in sports, school, and 4-H activities.

What is your favorite part about Idaho? I really love Idaho. It has so many pretty places and the sunsets are amazing. It reminds me of where I grew up. The people are friendly and down-to-earth. I love that you can drive about two hours anywhere from where we live and you can be in the desert or the mountains. It’s been a great place to raise cattle and a family.

Categories: Beef, Cattle, Idaho Cattlewomen, Lifestyle, Ranch Life

Meet an Idaho Rancher: Christie Prescott

Hi, there! I’m Christie Prescott. My husband Wyatt and our two children Augustus(3) and Agnes (20 months) live south of Bellevue but we claim Picabo as it is the closest town. We are primarily background and stocker operators that finish most of our cattle in commercial feedlots. We lease pasture and feedlot pens wherever we can. We have cattle on pasture or in feedlots in Carey, Picabo, Bellevue, Fairfield, Bruneau, Filer and Garden City, KS. We also operate two small cow/calf herds both a fall and spring calving set of commercial cows.

Are you a native Idahoan?
You bet, I was born and raised in Southern Idaho, attended college at Boise State University and have never had any desire to leave Idaho.  

What is your favorite part of the beef industry?
Family tradition! I grew up on a ranch in Fairfield and am happy to be allowing my kids to grow up in the same fashion. Working with cattle instills work ethic, passion, and drive.  I remember my dad working hard and our kids see us working hard. We wouldn’t have it any other way.  We also love the community and people involved.    

Why are you passionate about the beef industry?
The thing about passions is that you can’t explain them. Sometimes there Is just a gravitational pull to them. Maybe it’s the animals or the land we love the most–at the end of the day we are producing something we are proud of.  

What’s your favorite beef meal to cook (or favorite beef recipe)?
I feel very fortunate to have a freezer full of beef. It provides quick, delicious meals for my family. I think my favorite is ground beef. It is so versatile. I brown it up with onions and garlic and it go many directions from there. Spaghetti sauce, tacos, enchiladas, shepherd’s pie, simply a bake potato topping or pizza topping are some of our favorites. My husband is also quite partial to my chicken fried steak, made with cube steak. I use my Grandma Davis’s recipe which is delightful to this day!

When you’re not busy ranching, what do you like to do to “unwind”?
It seems that we are always on the go. Lately, our evenings and weekends have been spent working cattle to go out to pasture. We consider ourselves lucky when friends will come and help us out. When the work is done and we can sit under the shade tree and relax is the best feeling.

What is your favorite part about Idaho?
My favorite part about Idaho is that we are lucky enough to get to call it home.   

Categories: Blogging, Cattle, Idaho Cattlewomen, Lifestyle, Ranch Life

Meet an Idaho Rancher: Dawn Anderson

Did you know that July is Idaho Beef Month? The Idaho CattleWomen are excited to be partnering with the Idaho Beef Council, as we spend the month introducing you to different ranching families across Idaho, here on our blog and Facebook page!

My name is Dawn Anderson, and I’m a born and raised Idaho rancher. We own and operate a registered Hereford and Red Angus operation, JBB/AL Herefords & Reds, that’s located halfway between Gooding and Bliss along the Malad River. My parents began raising registered Herefords 50 years ago. I had my own herd of Hereford cows growing up and was fortunate to marry someone who was interested in the ag industry. My husband, James, and I entered a partnership with my parents, John and Bev Bryan, in the early 1990’s. Our children, Bryan and Jae, started their own herd of registered Herefords as well. In 2012, my son and my Dad decided it was time to add a second breed to our operation and purchased our first group of Red Angus heifers.

We maintain a herd of around 125 spring calving cows and hold a production sale the 2nd Monday of March in conjunction with Spring Cove Ranch.  Our offering includes bulls and heifers.  We also farm and raise primarily corn and hay.   

JBB/AL Herefords | Idaho CattleWomen What is your favorite part of the beef industry?
It’s difficult to identify one part of the beef industry as my favorite.  It is probably the connections it creates among producers and beyond.  I enjoy talking with people who have been in the industry a long time and hear about the changes that have occurred as well as to those individuals who know very little about “cows” and assume I raise black and white animals that produce milk for public consumption.  It’s exciting to share our story.    

Why are you passionate about the beef industry?
There is no better way to raise a family.  It provides a great opportunity to teach children responsibility and that we have a greater responsibility to the world in providing a wholesome, nutritious product.  I was fortunate to be raised in this lifestyle and to be able to raise my family in this environment.  It is imperative that we be good stewards to provide the same opportunities for our children to raise their families here if they desire to do so.  

What’s your favorite beef meal to cook (or favorite beef recipe)?
I don’t like to spend a lot of time in the kitchen, so my favorite is fast, easy and delicious.  You can’t go wrong with a steak (any kind) on the grill, with freshly picked asparagus, and a baked/grilled potato.  

When you’re not busy ranching, what do you like to do to “unwind”?
I’m not sure how relaxing it is but I enjoy golfing whenever I get the chance.  

What is your favorite part about Idaho?
I recently made a trip to the Moscow area and it reminded me of the variety of terrain Idaho offers.  It’s amazing and beautiful.

To catch up with Dawn Anderson and her family on a regular basis, you can keep up with her ranch’s Facebook page!

Categories: Blogging, Cattle, Idaho Cattlewomen, Lifestyle, Ranch Life

Steak Bruschetta: Year of Beef

I know this week’s Year of Beef installment was supposed to feature a Blade Roast, but in honor of Sunday’s big game I decided to switch things up a bit. I’ll be saving the roast for a later date, and turning this week’s focus on my ALL TIME favorite beef appetizer, the Steak Bruschetta! The first time I had these was last year at an Idaho Cattlewoman meeting, and I’ve been in love ever since. Megan Satterwhite (Idaho Cattlewoman President) brought these to Sun Valley, and they were a hit! So good, in fact, that a month later I made these and took them to my parent’s house on Christmas Eve!

The original recipe calls for Flank Steak, but if you notice my pictures, that’s not what I used. Unfortunately I couldn’t get one thawed out in time, so I took the liberty of heading to the meat case of our local grocery store. beefdiagramThere wasn’t any Flank Steak available, but there was a great selection of Carne Asada. Carne Asada is a thin beef steak that’s usually cut from a flank, skirt or flap steak, which is why I felt confident in my choice. Flank steak comes from the Flank area, Skirt comes from the Plate area, and Flap comes from the Bottom Sirloin. As you can see, all of those cuts come from close to the same abdominal area, which is why they’re pretty interchangeable in this recipe.

I hope you all have a great Super Bowl Sunday, may the best team win!

Ingredients: (Hang tight on measurements, I’ll go into detail on those in just a bit!)

Flank Steak

Baguette

Onion

Blue Cheese (slices are easiest, but crumbles work just fine)

Measurements: I suggest making these based on sheet quantity. One baking sheet worth, two baking sheets worth…you get the picture! I used an 18”x13” baking sheet, and could have easily fit 25 bruschetta bites on my sheet, without being too crowded (and I had the makings for that many as well). I used 1 pound of Carne Asada, ½ of an extra-long baguette, and one entire large onion. One block of blue cheese would easily cover your bruschetta bites, and leave you with extra as well. On Christmas Eve we made one sheet worth of bruschetta (along with other appetizers) for four people, and didn’t have any leftover—so you can use that as your scale for however many you think you’ll need.

Options: The options/substitutions on this recipe are almost endless. As mentioned above, Flank Steak, Carne Asada, Skirt Steak or Flap Steak are all similar, and can be utilized in this recipe. The original recipe calls for blue cheese; however, Mr. Jarvis isn’t a very big BC fan, so instead I put Feta on his. Gorgonzola would also work, as would thinly sliced smoked Gouda. I’m an onion lover, but I know there are those out there who aren’t. Although my heart breaks at the thought of no onion, taking it away would still leave you with a flavor-full bruschetta bite (and you’ll notice I also made a row of those for Mr. J). If you’re cooking for a crowd and are unsure of their preferences, I’d go ahead and make a row of each—that way nobody gets left out!

Directions: Now, on to the fun part! First, I sliced my onions and started sautéing those up until they were tender.onions_steakbruschetta I also took this time to line my baking sheet with tin foil, making for easy clean up! While the onions cooking, I turned the Traeger up to high, and waited for it to heat up. My onions were done as soon as it was time to put the meat on, which worked out perfectly. While the meat cooked, I got busy slicing up my baguette into pieces approximately ½ inch thick. My favorite baguettes come from the Costco bakery, and can usually be found next to the bagels.

carneasada_steakbruschettaI cooked my meat for about 3 minutes per side. Personally, I don’t like to get my meat too done, because I know it’ll cook even more after everything is assembled and in the oven. After my meat was cooked enough to be considered as rare, I brought it inside and sliced it into 1-2” sections, or whatever size will fit nicely on your baguette.

The assembly for these bites is unbelievably easy!

Step 1) Grab a slice of baguette;

Step 2) Grab a slice of meat, and add that to your baguette slice;

Step 3) Top steak with cheese;

Step 4) Add onion, and set the bite on your baking sheet!

_steakbruschettaThese go in a 350 degree oven for about 10-15 minutes, or until the cheese is melted. (If you’re going to use Feta, be aware that it’s not going to melt like blue cheese does…so 10 minutes should work just fine.) This recipe is perfect if you like making stuff ahead of time (or the night before), that way all you have to do is assemble the parts and throw your pan(s) into the oven. I hope you enjoy!

And now for a little extra fun…the winners of our “Make Mine Beef” giveaway are:MakeMineBeefWinnerYou can send us an email (info(at)idahocattlewomen(dot)org) to claim your prize!

Categories: Beef, Idaho Cattlewomen, Recipes