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BeefAND RECOMMENDED COOKINGCuts METHODS CHECK TO ORDER CHUCK RIB LOIN SIRLOIN ROUND OTHER Kabobs* Porterhouse Steak Top Sirloin Steak Top Round Steak* Blade Chuck Roast Cross Rib Chuck Roast Ribeye Roast, Bone-In Meat Cut Charts Bottom Round Strips Ribeye Steak, Bone-In T-Bone Steak Sirloin Steak Blade Chuck Steak* Shoulder Roast Roast

Top Sirloin Petite Bottom Round Cubed Steak Shoulder Steak* Back Ribs Strip Steak, Bone-In 7-Bone Chuck Roast Roast Steak* 8.5 x11 handouts

Stew Meat Strip Steak, Top Sirloin Filet Bottom Round Chuck Center Roast Ranch Steak Ribeye Roast, Boneless Boneless Rump Roast

Shank Cross Cut Strip Petite Roast Coulotte Roast Eye of Round Roast Chuck Center Steak* Flat Iron Steak Ribeye Steak, Boneless

1 package = 50

Tri-Tip Roast Eye of Round Steak* Ground Beef and Top Blade Steak Ribeye Cap Steak Strip Filet Denver Steak Ground Beef Patties

Tenderloin Roast Tri -Tip Steak Chuck Eye Roast Petite Tender Ribeye Petite Roast

Roast

BRISKET PLATE & FLANK

Skirt Steak* Tenderloin Filet Petite Sirloin Steak Brisket Flat Chuck Eye Steak Petite Tender Ribeye Filet Medallions

Sirloin Bavette* Brisket Point Flank Steak* Country-Style Ribs Short Ribs, Bone-In

GRILL OR SLOW BROIL COOKING

STIR-FRY ROAST Short Ribs, Bone-In* SKILLET- SKILLET TO-OVEN

* MARINATE BEFORE COOKING FOR BEST RESULTS

These cuts meet the government guidelines for lean, based on cooked servings, visible fat trimmed.

All lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving. Based on cooked servings, visible fat trimmed.

Zesty BBQ Cheeseburgers Grilled Spicy Steak Salad Grilling Tips Pomegranate Steak with Quinoa with Guacamole Salsa

Total Recipe Time: 30 minutes | Makes 4 servings Total Recipe Time: 25-30 minutes | Makes 4 servings Total Recipe Time: 50-55 minutes | Makes 4 servings Ingredients 1. Prepare grill (charcoal or gas) according to manufacturer’s Ingredients Ingredients 1 cup cherry or grape tomatoes, directions for medium heat. 1 pound Ground Beef (93% or 4 slices white Cheddar, Pepper 1 beef Top Sirloin Steak Boneless, 2 beef Strip Steaks Boneless, cut 2 ounces goat cheese, crumbled cut ¾ inch thick (about 1 pound) cut in half 2. Season beef (directly from the refrigerator) with herbs or leaner) Jack, smoked Gouda or provolone ¾ inch thick (about 8 ounces each) Pomegranate seeds (optional) cheese ½ cup thinly sliced red onion spices, as desired. Place on cooking grid. ¼ cup finely chopped red onion 8 cups mixed salad greens Marinade & Sauce 4 whole wheat hamburger buns or 1 can (11 ounces) Mandarin 3. Grill, covered, according to chart, turning occasionally. 4 tablespoons barbecue sauce, ½ cup Herdez® Guacamole Salsa, 2 tablespoons olive oil pretzel rolls, split, toasted divided oranges, drained After cooking, season with salt, if desired. 1 cup pomegranate juice divided ¼ cup balsamic vinegar 3 cloves garlic, minced Lettuce leaves, tomato slices and 2 teaspoons Dijon-style mustard red onion slices Marinade GAS GRILLING 2 tablespoons minced fresh CHARCOAL GRILLING rosemary ½ teaspoon pepper 1 tablespoon chili powder Approximate Approximate ⅓ cup fresh lime juice Total Cooking Time Total Cooking Time 2 tablespoons minced fresh thyme Instructions 1 tablespoon minced garlic Medium Rare (145°F) Medium Rare (145°F) Quinoa Weight/ to Medium (160°F) to Medium (160°F) 1 Combine Ground Beef, onion and 2 tablespoons barbecue sauce in 1 cup uncooked quinoa ½ cup pomegranate seeds or medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch Instructions Beef Cut Thickness (Minutes) (Minutes) sweetened dried cranberries 2 cups vegetable or beef broth thick patties. ¼ cup chopped toasted walnuts Combine marinade ingredients in small bowl. Place beef steaks RIB 1 cup thinly sliced fresh baby 1 (optional) Place patties on grid over medium, ash-covered coals. Grill, covered, 8 and marinade in food-safe plastic bag; turn steak to coat. Close bag Ribeye Steak, Bone-In 3/4 inch 7 to 9 7 to 9 spinach 2 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) 1 inch 9 to 11 9 to 12 securely and marinate in refrigerator 1 hour. Instructions until instant-read thermometer inserted horizontally into center Summer Grilling Brochure 20 to 25 Remove steaks from marinade; discard marinade. Place steaks 1-1/2 inches** 19 to 24 registers 160°F, turning occasionally. About 1 minute before burgers 2 7 to 9 Combine Marinade & Sauce ingredients in medium bowl. Reserve on grid over medium, ash-covered coals. Grill, covered, 7 to 11 Ribeye Steak, Boneless 3/4 inch 7 to 10 1 are done, brushBEEF with remaining 2 tablespoons barbecue sauce and top 9 to 14 ¾ cup for basting sauce. Place beef steaks and remaining marinade minutes (over medium heat on preheated gas grill, 8 to 13 minutes) 1 inch 10 to 14 with cheese. 1-1/2 inches** 16 to 20 15 to 19 in food-safe plastic bag; turn steaks to coat. Close bag securely and for medium rare (145°F) to medium (160°F) doneness, turning marinate in refrigerator 15 minutes to 2 hours. 3 Line bottom half of each bun with lettuce leaves, tomato and red onion occasionally. LOIN onslices, as desired; the top with burger. Grill Close sandwiches. Meanwhile, prepare basting sauce. Pour reserved ¾ cup marinade Carve steaks across the grain into thin slices. Season with salt, as Porterhouse/T-Bone Steak 3/4 inch 8 to 11 9 to 13 2 3 into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 desired. Toss salad greens with ¼ cup Herdez® Guacamole Salsa; 1 inch 11 to 16 15 to 19 minutes or until reduced by half and slightly thickened, stirring arrange on serving platter. Top with tomatoes, onion, oranges and 1-1/2 inches** 19 to 24 20 to 25 occasionally. Set aside. with Friends beef. Drizzle with remaining ¼ cup salsa. Strip Steak, Boneless 3/4 inch 7 to 10 7 to 10 1 inch 11 to 14 11 to 15 3 Cook quinoa in broth in medium saucepan according to package Herb & Mustard Marinade directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm. SIRLOIN Makes about ¼ cup Remove steaks from marinade; discard marinade. Place steaks on Top Sirloin Steak, 3/4 inch 7 to 11 8 to 13 4 13 to 16 grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes COOK’S Cooking times are for fresh or thoroughly thawed Ground Boneless 1 inch 11 to 15 COOK’S Beef. Color is not a reliable indicator of Ground Beef doneness. 8” x15” brochure, 4-fold (over medium heat on preheated gas grill, times remain the same) for TIP 1-1/2 inches* 22 to 26 24 to 30 TIP Ingredients medium rare (145°F) to medium (160°F) doneness, turning occasionally PLATE & FLANK and basting with sauce. ¼ cup minced onion 1 tablespoon vegetable oil Flank Steak (marinate) 1-1/2 to 2 pounds 11 to 16 16 to 21 2 tablespoons chopped fresh 2 teaspoons Dijon-style mustard 5 Carve steaks into slices; season with salt, as desired. Place quinoa parsley 1 clove garlic, minced OTHER on serving platter; top with cheese. Arrange beef around quinoa. 4 oz. each 8 to 10 7 to 9 Garnish with pomegranate seeds, if desired. 2 tablespoons white vinegar ½ teaspoon dried thyme leaves Ground Beef Patties 1/2 inch Nutrition information per serving: 301 calories; 6 g fat (3 g saturated fat; 2 g mono- Cook to medium (160°F) doneness 13 to 14 Nutrition information per serving, using 93% lean ground beef: 410 calories; 3/4 inch 6 oz. each 11 to 15 Nutrition information per serving: 430 calories; 18 g fat (5 g saturated fat; unsaturated fat); 70 mg cholesterol; 347 mg sodium; 20 g carbohydrate; 5.5 g fiber; Instructions 17 g fat (8 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 518 mg ; 1.5 mcg vitamin B ; 4.0 mg iron; 31.3 7 g monounsaturated fat); 79 mg cholesterol; 141 mg sodium; 26 g carbohydrate; 29 g protein; 8.3 mg niacin; 0.7 mg vitamin B6 12 ; 1.9 mcg vitamin B ; sodium; 29 g carbohydrate; 3.5 g fiber; 33 g protein; 8.7 mg niacin; 0.5 mg vitamin Combine marinade ingredients in large bowl. Place beef steak(s) and 2.7 g fiber; 40 g protein; 10.1 mg niacin; 0.9 mg vitamin 6B 12 mcg selenium; 5.5 mg zinc; 109.2 mg choline. 1 B ; 2.3 mcg vitamin B12; 3.8 mg iron; 39.5 mcg selenium; 6.8 mg zinc; 91.1 mg choline. All cook times are based on beef removed directly from refrigerator. 4.1 mg iron; 41.6 mcg selenium; 7.3 mg zinc. 6 marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender * RemoveRemove from from grill grill when when internal internal temperature(s) temperature(s) reaches reaches 135°F 135°F for for medium medium rare; rare; steaks; 6 hours or as long as overnight for less tender steaks, turning Smoky Paprika Rub 6, vitamin B12, 150°F for medium doneness. Let stand 5 minutes. , vitamin B , iron, This recipe is an excellent source of fiber, protein, niacin, vitamin B occasionally. , vitamin B , iron, This recipe is an excellent source of protein, niacin, vitamin B6 12 ** Remove from grill when internal temperature(s) reaches 140°F for medium rare; This recipe is an excellent source of protein, niacin, vitamin B6 12 iron, selenium, zinc and choline. Makes about 3 tablespoons selenium and zinc; and a good source of fiber and choline. Remove steak(s) from bag; discard marinade. Place steak(s) on 155°F for medium doneness. Let stand 5 minutes. selenium and zinc; and a good source of fiber. 2 1 package = 100 grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare Ingredients 4/26/2017 9:20:32 AM (145°F) to medium (160°F) doneness, turning occasionally. 2 tablespoons smoked or 1½ teaspoons chili powder 16-2017-SummerGrill-BR-NonPersonalized.indd 2 Spanish paprika 1 teaspoon ground black pepper 1½ teaspoons sugar ½ teaspoon ground red pepper Instructions Sesame-Soy Marinade 1 Combine all ingredients in small bowl; press evenly onto beef steak(s). Makes about ½ cup 2 Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness. For more summertime grilling recipes visit Ingredients BeefItsWhatsForDinner.com ¼ cup finely chopped green onions 1½ tablespoons dark sesame oil Fresh Flavors ¼ cup soy sauce 1 teaspoon minced garlic Cowboy Steak & Roast Rub 2 tablespoons packed brown 1 teaspoon minced fresh ginger sugar ¼ teaspoon pepper Makes about 2 tablespoons National Cattlemen’s Beef Association for your Grill 2 tablespoons water Contractor to The Beef Checkoff Instructions Ingredients 9110 E. Nichols Ave. Ste. 300 1 Combine all ingredients in small bowl; stir until sugar is dissolved. Place beef steak(s) and marinade in food-safe plastic bag; turn 2 teaspoons sweet paprika 1 teaspoon onion powder Centennial, CO 80112 steak(s) to coat. Close bag securely and marinate in refrigerator 15 1½ teaspoons dried thyme leaves ½ teaspoon salt (optional) 303-694-0305 minutes to 2 hours for tender steaks; 6 hours or as long as overnight ½ teaspoon pepper 07361NP 1 teaspoon garlic powder for less tender steaks, turning occasionally. Instructions 2 Remove steak(s) from bag; discard marinade. Place steak(s) on grid 1 Combine all ingredients in small bowl; press evenly onto beef steak(s) over medium, ash-covered coals or over medium heat on preheated or roast. gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 2 Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness. Funded by the Beef Checkoff

4/26/2017 9:20:26 AM

16-2017-SummerGrill-BR-NonPersonalized.indd 1

Dijon & Herb Rubbed Beef Roasting Guidelines Remove roast from oven Oven Temp Weight Approx. Total Cooking Time Beef Cut when internal temp. reaches: Peppered Roast with Cranberry Sauce (preheated) (pounds) (Hours unless noted) Total Recipe Time: 2½ to 3¼ hours Makes 9 to 12 (5-ounce) servings Ribeye Roast CHUCK 135°F Petite Tender Roast 425°F 8 to 12 oz Medium Rare: 20 to 25 minutes 1 beef Rib Roast Bone-In (2 to 4 ribs), small end, chine (back) Medium: 25 to 30 minutes 150°F with Roasted bone removed (6 to 8 pounds) RIB Medium Rare: 1-1/2 to 1-3/4 hours 135°F 3 tablespoons plus 2 teaspoons Dijon-style mustard, divided Ribeye Roast, Boneless 350°F 3 to 4 145°F Garlic Sauce 1 tablespoon steak seasoning blend (small end) Medium: 1-3/4 to 2 hours Medium Rare: 1-3/4 to 2 hours 135°F 1 teaspoon dried rosemary leaves 4 to 6 Total Recipe Time: 2½ to 3¼ hours Medium: 2 to 2-1/4 hours 145°F 135°F Makes 10 to 14 (5-ounce) servings 3 cups fresh or frozen cranberries 6 to 8 Medium Rare: 2 to 2-1/4 hours ½ cup honey Medium: 2-1/4 to 2-1/2 hours 145°F 1 beef Ribeye Roast boneless, small end (about 4 to 6 pounds) Medium Rare: 1-1/2 to 2 hours 135°F Ribeye Roast, Boneless 350°F 3 to 4 145°F Tenderloin with Wine Braised 1. Preheat oven to 350°F. Combine 3 tablespoons mustard, Medium: 2 to 2-1/4 hours 1 tablespoon chopped fresh parsley (large end) 135°F 2 teaspoons coarse grind black pepper steak seasoning and rosemary in small bowl. Rub evenly 4 to 6 Medium Rare: 2 to 2-1/4 hours Onions & Herb Cheese Medium: 2-1/4 to 2-1/2 hours 145°F 2 medium heads garlic Total Recipe Time: 1¼ hours onto all surfaces of beef roast. 135°F 6 to 8 Medium Rare: 2-1/4 to 2-1/2 hours 2 teaspoons olive oil Makes 4 to 7 (5-ounce) servings 2. Place Roast, fat-side up, in shallow roasting pan. Insert Medium: 2-1/2 to 2-3/4 hours 145°F 1 cup reduced-sodium beef broth ovenproof meat thermometer so tip is centered in thickest 135°F Ribeye Roast, Bone-In 350°F 4 to 6 (2 ribs) Medium Rare: 1-3/4 to 2-1/4 hours 2 tablespoons dry sherry 1 beef Tenderloin Roast (about 2 to 3 pounds) part of beef, not resting in fat or touching bone. Do not add Medium: 2-1/4 to 2-3/4 hours 145°F (chine bone removed) 135°F ½ cup half-and-half 2 tablespoons fresh thyme water or cover. Roast in 350°F oven 2¼ to 2½ hours for 6 to 8 (2 to 4 ribs) Medium Rare: 2-1/4 to 2-1/2 hours 145°F ¼ teaspoon salt 1½ teaspoons regular or coarse grind pepper medium rare; 2½ to 3 hours for medium doneness. Medium: 2-1/2 to 3 hours 135°F 1 package (5.2 ounces) garlic and herb soft spreadable cheese Meanwhile, combine cranberries and honey in medium 8 to 10 (4 to 5 ribs) Medium Rare: 2-1/2 toConnect 3 hours with Us Chopped fresh parsley 3. 145°F Caramelized Onions saucepan; bringSimple to a boil, stirring occasionally. Steps Reduce for Medium: 3 to 3-1/2BeefItsWhatsForDinner.com hours 1. Preheat oven to 350°F. Combine 1 tablespoon parsley and pepper 2 tablespoons butter heat; simmer 10 to 15 minutes or until berries burst and LOIN What’s your dinner made of? Ours is made135°F of Holidays Holiday Roast Brochure 3 Tenderloin Roast 425°F 2 to 3 (center-cut) Medium Rare: 35 to 45 minutes 2 large yellow onions, chopped in small bowl. Press evenly onto all surfaces of beef roast. mixture is syrupy. OVEN Stir in remaining 2 teaspoons mustard;ROASTING BEEF Medium: 45 to 50nutritious minutes and delicious beef, full of powerful145°F protein

⅓ cup sweetened dried cranberries or coarsely chopped tart (well-trimmed) and essential nutrients. From tasty recipes,135°F cooking 2. Place roast, fat side up, on rack in shallow roasting pan. Insert STEPremove from heat. Set aside. 4 to 5 (whole) Medium Rare: 45 to 55 minutes Made Memorable ovenproof meat thermometer so tip is centered in thickest cherries 4. Remove Roast when meat thermometer registers 135°F for Medium: 55 to 65lessons minutes and instructional videos to purchasing145°F tips and nutritional information, BeefItsWhatsForDinner.com part of beef, not resting in fat. Do not add water or cover. ½ teaspoon salt medium rare; 145°F for medium doneness. Transfer Roast Medium Rare: 1-1/4 to 1-1/2 hours 135°F Some of the best Strip Roast, Boneless 325°F 3 to 4 meets all your beef needs. 145°F Cut about ¼ inch off top of each garlic head, exposing cloves. 1 cup dry white wine to1 carvingChoose board; tent loosely withcuts aluminum for oven foil. Let stand Medium: 1-1/2 to 1-3/4 hours Strip Ribeye Tenderloin 135°F roasting include: Medium Rare: 1-1/2 to 1-3/4 hours Remove outer papery skin, leaving head intact. Place in center Simple Rubs for 15 to 20 yourminutes. (Temperature will continue to rise about Roast 4 to 6 Cut Roast Roast Medium: 1-3/4 to 2Facebook.com/ hours 145°F of 12-inch square heavy-duty aluminum foil; drizzle each with 1. To prepare Caramelized Onions, heat butter in large nonstick 10°-15°F to reach 145°F for medium rare; 160°F for medium.) 135°F skillet4 over medium-low heat until melted. Add onions, 6 to 8 Medium Rare: 1-3/4BeefItsWhatsForDinner to 2 hours 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal 5. Carve Roast into slices; season with salt and pepper, as 145°F Medium: 2 to 2-1/4Like hours us! Join our community, post pictures and with double fold. Fold in open ends to seal. Place alongside cranberries BEEF and salt; cook 40ROASTS to 45 minutes or until onions STEPdesired. Serve with cranberry sauce. are very tender and golden brown, stirring often. Stir in Place roast (directlySIRLOIN from the refrigerator), fat side up, on rack in shallow share why you love beef. Whether it’s135°F recipes, roast in pan. Roast beef in 350°F oven 1¾ to 2 hours for 425°F 1-1/2 to 2 Medium Rare: 30 cook’sto 40 minutes tips or meal ideas, this is your place to 16” x 9” double-sided brochure wine;PEPPERY increase heat DIJON and bring PARSLEY to a boil. Cook, RUB uncovered, Prepare roasting pan.Tri-Tip (The exceptionRoast is the Rib roast; the ribs form a natural rack). 150°F medium rare; 2 to 2¼ for medium doneness. Roast garlic 1¼ to ¼ cup chopped fresh parsley 2 your Beef Medium: 40 to 50celebrate minutes beef. 3 to 5 minutes or until wine is almost evaporated, stirring Medium: 40 to 50 minutes 135°F 1½ hours or until very soft and golden brown; set aside. 2 tablespoons Dijon-style mustard 2 to 3 occasionally. Keep warm. Medium: 50 to 60 minutes 150°F 3. Remove roast when meat thermometer registers 135°F for 1 tablespoon cracked mixed peppercorns (black, white, Twitter.com/Beef 2. Meanwhile, heat oven to 425°F. Combine thyme and pepper; medium rare; 145°F for medium. Transfer roast to carving green and pink) or cracked black pepper ROUND Follow us @Beef! We’re the most comprehensive140°F press evenly onto all surfaces of beef roast. Sirloin Tip Roast 325°F 3 to 4 Medium Rare: 1-3/4 to 2 hours board; tent loosely with aluminum foil. Let stand 15 to 20 2 large cloves garlic, minced Medium: 2 to 2-1/4resource hours for smart advice on purchasing,150°F preparing 3. Place roast on rack in shallow roasting pan. Insert ovenproof and enjoying beef. 135°F minutes. (Temperature will continue to rise about 10°-15°F to 1 teaspoon salt 4 to 6 Medium Rare: 2 to 2-1/4 hours meat thermometer so tip is centered in thickest part of beef. Do 150°F reach 145°F for medium rare; 160°F for medium.) Combine all ingredients in small bowl, gently pat rub on roast; Medium: 2-1/4 to 2-3/4 hours not add water or cover. Roast in 425°F oven 35 to 45 minutes for YouTube.com/BeefForDinner135°F 4. Meanwhile, squeeze garlic cloves from skins into small bowl; cook roast according to roasting guidelines on reverse side. 6 to 8 Medium Rare: 2-1/4 to 2-3/4 hours Insert ovenproof meat thermometer so Medium: 2-3/4 to Visit3-1/4 hoursus on YouTube for informative videos150°F mash with back of spoon. Combine garlic, broth and sherry in medium rare; 45 to 50 minutes for medium doneness. Do not add water. Season roast with herbs and tip is centered in thickest part of roast, with tips and tricks for preparing beef 135°Fin three medium saucepan; bring to boil. Cook 10 to 11 minutes or until 4. Remove roast when meat thermometer registers 135°F for Heat oven to temperature Sirloin Tip Center Roast 325°F 2 to 2-1/2 Do not cover. Medium Rare: 1-1/4 to 1-1/2 hours LEMON THYME RUB specified in guidelines. seasonings, as desired. not resting in fat or touching bone. Medium Rare: 1-1/4simple to 1-3/4 steps. hours 135°F 4-fold medium rare; 145°F for medium. Transfer roast to carving reduced by half. Add half-and-half; reduce heat and bring to a 3 tablespoons chopped fresh thyme Rump Roast, Bottom Round Roast 325°F 3 to 4 135°F board; tent loosely with aluminum foil. Let stand 15 to 20 Eye of Round Roast 325°F 2 to 3 Medium Rare: 1-1/4 to 1-1/2 hours gentle boil. Continue cooking 4 to 6 minutes or until sauce is 2 tablespoons garlic Pinterest.com/BeefForDinner minutes. (Temperature will continue to rise about 10 to 15°F STEP Medium rare doneness = 145°F final internal temperature after 15 to 20 minutes standing time. reduced to 1 cup, stirring occasionally. Keep warm. 1 tablespoon freshly grated lemon peel Follow “Beef. It's What's For Dinner.” on Pinterest to reach 145°F for medium rare; 160°F for medium.) Medium doneness = 160°F final internal temperature after 15 to 20 minutes standing time. 5. Carve roast into slices; serve with sauce. Garnish with 1 tablespoon olive oil All cook times are basedfor on beef our removed favorite directly recipes, from refrigerator. tips and findings. 5. Carve roast into slices; season with salt, as desired. Top Cook additional parsley, as desired. 2 teaspoons coarse grind black pepper your slices evenly with cheese; top cheese with onions. 3 Beef 1 teaspoon salt Instagram.com/BeefItsWhatsForDinner Combine all ingredients in small bowl, gently pat rub on roast; Temperature will Follow us on Instagram @BeefItsWhatsForDinner continue to rise to stay up to date on our favorite recipes, food cook roast according to roasting guidelines on reverse side. 10/3/2016 8:28:01 AM 5°F to 10°F to reach pics and behind the scenes moments. desired doneness 16-2016-HolidayRoast-BR5panelNonCust.indd 2 ESPRESSO RUB and roast will be easier to carve. 1 package = 100 2 tablespoons finely ground espresso coffee beans 1 tablespoon garlic pepper 2 teaspoons brown sugar Roast according to guidelines. Transfer roast to carving board and 1 teaspoon ancho chili powder (Found on backside) tent loosely with aluminum foil. Combine all ingredients in small bowl, gently pat rub on roast; Let stand 15 to 20 minutes. cook roast according to roasting guidelines on reverse side. ANCHO-CHOCOLATE CITRUS RUB 1 tablespoon ancho chile powder 3 cloves garlic, minced How to Carve a Rib Roast Tip Insert fork from the side, Cut along the rib bone with the tip 1½ teaspoons dried oregano leaves Turn roast on side and of knife to release a slice of beef. 1 tablespoon unsweetened cocoa powder place on carving board. below the top of rib. Carve across the “face” of the 1 teaspoon freshly grated orange peel (If necessary, remove a thin To serve, slide knife; steadying from slice to stabilize roast.) roast toward the rib bone. above with the fork and lifting slice 07360NP ½ teaspoon ground cinnamon onto plate. Combine all ingredients in small bowl, gently pat rub on roast; cook roast according to roasting guidelines on reverse side.

10/3/2016 8:27:46 AM

16-2016-HolidayRoast-BR5panelNonCust.indd 1

BeefAND RECOMMENDED COOKINGCuts METHODS

RIB LOIN SIRLOIN ROUND OTHER CHUCK * Kabobs* Top Sirloin Steak Top Round Steak Ribeye Roast, Bone-In Porterhouse Steak Blade Chuck Roast Cross Rib Chuck Roast

Bottom Round Strips T-Bone Steak Sirloin Steak * Shoulder Roast Ribeye Steak, Bone-In Roast Blade Chuck Steak

Cubed Steak Top Sirloin Petite Bottom Round * Back Ribs Strip Steak, Bone-In Steak* 7-Bone Chuck Roast Shoulder Steak Roast Meat Cut Chart Poster Bottom Round Stew Meat Strip Steak, Top Sirloin Filet Ranch Steak Ribeye Roast, Boneless Rump Roast Chuck Center Roast Boneless 24.5” x 38”

Eye of Round Roast Shank Cross Cut Strip Petite Roast Coulotte Roast Ribeye Steak, Boneless Chuck Center Steak* Flat Iron Steak 1 poster * Ground Beef and Tri-Tip Roast Eye of Round Steak Ribeye Cap Steak Strip Filet Ground Beef Patties Denver Steak Top Blade Steak

Tenderloin Roast Tri -Tip Steak Petite Tender Ribeye Petite Roast Chuck Eye Roast Roast

BRISKET PLATE & FLANK

Skirt Steak* Petite Sirloin Steak Brisket Flat Ribeye Filet Tenderloin Filet Chuck Eye Steak Petite Tender Medallions

* * Brisket Point Flank Steak Sirloin Bavette Country-Style Ribs Short Ribs, Bone-In

GRILL OR SLOW BROIL COOKING

STIR-FRY ROAST Short Ribs, Bone-In*

SKILLET- SKILLET TO-OVEN

* MARINATE BEFORE COOKING FOR BEST RESULTS

These cuts meet the government guidelines for lean, based on cooked servings, visible fat trimmed.

Beef Breakdown Brochure 8.5” x 11” double-sided brochure 3-fold 1 package = 50

MAIL TO INFORMATION Name/Farm Name ______Address ______City ______State ______Zip ______Phone Number ______