Celebrating Meat in All it's Glory!
National Beef Month is a time to celebrate the community of farmers who work hard every day to raise safe and nutritious beef that is enjoyed by consumers around the world.
Raising beef is a complex process, but throughout the entire journey, one thing remains constant — the shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources. Currently, more than 700,000 cattle farms and ranches in the United States, with an average herd size of 40 cattle, produce 19 percent of the world’s beef. Of these operations, 97 percent are family-owned.
The Average American Eats About 61 lbs of Beef Each Year!
Estimates are between 970 million and 1.4 billion cattle live on the planet. India has the largest cattle inventory in the world, followed by Brazil and China. Those three countries are home to roughly 64 percent of the world’s cattle. The United States has the fourth-largest cattle inventory in the world, with more than 94 million head of beef cattle. The United States provides 19 percent of the world’s beef, but only has 10 percent of the world’s cattle. Texas is the top producer of beef in the United States, followed by Nebraska, Missouri, Oklahoma and South Dakota.
THRILL OF THE GRILL
Celebrate National Beef Month by enjoying an all-American juicy hamburger or a thick, delicious, mouth-watering steak on the grill during the summer grilling season.
CHOOSE YOUR CUT
- Some of the best cuts for grilling include the strip steak, flank steak or ribeye steak. The all-American juicy hamburger also is a great option when it comes to grilling. Prior to cooking, season your burger patty or steak with herbs and seasonings, as desired.
PREPARE YOUR BEEF
- Trim visible fat before grilling to help prevent flare-ups. For best results, grill over medium heat. If the food is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. For charcoal grilling, when coals are medium, ash-covered — about 30 minutes — spread charcoal out in a single layer and check cooking temperature. To check the temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.
For gas grilling, gas grill brands vary greatly and grilling times may need to be adjusted.
COOK YOUR BEEF
- To determine proper degree of doneness for ground beef, insert an instant-read thermometer horizontally from the side into the center of the patty to ensure an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness. For steaks, half an inch or thicker, insert an instant-read thermometer horizontally from the side, so that it penetrates the thickest part or the center of the steak, not touching bone or fat. After cooking, let steaks rest before serving to achieve desired degree of doneness, which may range from medium rare at 145 degrees to medium at 160 degrees to well done at 170 degrees.
Widely popular, easy to fix, wholesome and satisfying, burgers and steaks have earned a place in the hearts of Americans.
A recent survey found that when it comes to the grill, Americans choose beef. Nearly three out of every four American grillers say the one meat they grill most often is beef, at 69 percent, versus chicken, at 25 percent, or pork, at 6 percent.
Beef delivers 10 essential nutrients, all in one tasty package. These nutrients — including zinc, iron, protein and B vitamins — are important to good health.
For beef recipes and additional cooking tips, visit: BeefItsWhatsForDinner.com