Americans’ favorite cuts are leaner than ever before. In fact, Cattle 29 cuts of beef meet government guidelines for lean, which means Connections not only does beef taste great, but it’s good for you too! Round , Then - 1950s Now - 2006 Top Loin Steak, Top Sirloin Steak, Top Round Steak, Porterhouse Steak, Sirloin , Rib Steak, Small End, Cubed Steak, T-Bone Steak, Tenderloin Steak, Ribeye Steak Eye Round Steak, Tenderloin Steak Beef Tri-Tip Steak Round Tip Steak

Short Loin Sirloin Tenderloin Chuck Rib Top Sirloin Pot Roast, Short Round Short Ribs, Loin Bottom Top Blade Steak, Sirloin Mock Tender, Brisket Plate Flank Ground

Shank Skirt Steak Flank Steak

TryTry ssomeome TTri-Tipri-Tip ifornia Canada In the early 1800s, the cattle industry was the Cal Round-up foundation of California’s economy. Every spring, Santa Maria Valley rancheros would gather to C United States R a l help each other brand their cattle. The host would i Ships brought cattle a f New n o c r England prepare a Spanish-style for his vaqueros h n hides to New England o ia (America’s first cowboys) after a long day of work. s for use in shoe factories. The beef was barbecued over a red oak fire and M e served with Pinquinto beans, bread and salsa. In x ic the 1950s, a cutter from California’s Central o Cuba Coast, began using one of the muscles from the In 1773, Juan bottom sirloin and prepared it Santa Maria style. Bautista de Anza Guatemala ca The meat cutter called his new cut “tri-tip” because brought 200 head of Costa Ri ama of its triangular shape. This popular cut has since cattle to California Pan become synonymous with Santa Maria-style to supply the early California missions. Ecuador barbecue and is an undeniable California tradition. P e The hide and tallow ru Brazil Chili-Crusted Tri-Tip Roast – 1- 1⁄4 hours trade sustained the Rub recipe California economy 1 tbsp chili powder while it was still under 2 tsp ground cumin Tri-Tip Mexican rule and hides

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l 1 tsp onion powder were used as currency i

h the 29 to buy supplies from C 1⁄2 tsp garlic powder na ti n lean cuts! Boston trading ships. e 1⁄4 tsp pepper g r Ships brought cattle A tallow to Chile where 1. Heat oven to 425° F. Combine rub ingredients and it was used to make press onto 1-1/2 – 2 lb. tri-tip roast. candles and soap. 2. Place roast on rack in shallow pan. Do not add water or cover. Roast in 425° oven 30-40 minutes for medium rare; 40-45 minutes for medium (Source: California Beef Council) doneness. 3. Remove roast when instant-read thermometer inserted in thickest part registers 135° F for medium rare; 150°F Look in your newspaper’s grocery ads and record the price per for medium. Let stand 15 minutes. (Temperatures pound of five different cuts of beef (i.e. , roasts, etc.). will rise to reach 145° for medium rare; 160°F for Place them in order of least expensive to most expensive. medium.) Carve roast across the grain; season with 164370 salt and enjoy! 7