DIRECT MARKETING RESOURCES Return to NYBC at: 6351 NYS Route 26 South Rome, NY 13440, [email protected], Fax: 315-339-6931 BeefAND RECOMMENDED COOKINGCuts METHODS CHUCK RIB LOIN SIRLOIN ROUND OTHER Blade Chuck Roast Cross Rib Chuck Roast Ribeye Roast, Bone-In Porterhouse Steak Top Sirloin Steak Top Round Steak* Kabobs* Meat Cut Charts CHECK TO ORDER Blade Chuck Steak* Shoulder Roast Ribeye Steak, Bone-In T-Bone Steak Sirloin Steak Bottom Round Strips Roast 7-Bone Chuck Roast Shoulder Steak* Back Ribs Strip Steak, Bone-In Top Sirloin Petite Bottom Round Cubed Steak Roast Steak* 8.5 x11 handouts Chuck Center Roast Ranch Steak Ribeye Roast, Boneless Strip Steak, Top Sirloin Filet Bottom Round Stew Meat Boneless Rump Roast Chuck Center Steak* Flat Iron Steak Ribeye Steak, Boneless Strip Petite Roast Coulotte Roast Eye of Round Roast Shank Cross Cut 1 package = 50 Denver Steak Top Blade Steak Ribeye Cap Steak Strip Filet Tri-Tip Roast Eye of Round Steak* Ground Beef and Ground Beef Patties Chuck Eye Roast Petite Tender Ribeye Petite Roast Tenderloin Roast Tri -Tip Steak Roast BRISKET PLATE & FLANK Chuck Eye Steak Petite Tender Ribeye Filet Tenderloin Filet Petite Sirloin Steak Brisket Flat Skirt Steak* Medallions Country-Style Ribs Short Ribs, Bone-In Sirloin Bavette* Brisket Point Flank Steak* 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. ©2013 Cattlemen’s Beef Board and National Cattlemen’s Beef Association Grilling Tips Pomegranate Steak with Quinoa Zesty BBQ Cheeseburgers Grilled Spicy Steak Salad with Guacamole Salsa Total Recipe Time: 50-55 minutes | Makes 4 servings Total Recipe Time: 25-30 minutes | Makes 4 servings Total Recipe Time: 30 minutes | Makes 4 servings 1. Prepare grill (charcoal or gas) according to manufacturer’s directions for medium heat. Ingredients Ingredients Ingredients 2. Season beef (directly from the refrigerator) with herbs or 2 beef Strip Steaks Boneless, cut 2 ounces goat cheese, crumbled 1 pound Ground Beef (93% or 4 slices white Cheddar, Pepper 1 beef Top Sirloin Steak Boneless, 1 cup cherry or grape tomatoes, spices, as desired. Place on cooking grid. ¾ inch thick (about 8 ounces each) Pomegranate seeds (optional) leaner) Jack, smoked Gouda or provolone cut ¾ inch thick (about 1 pound) cut in half 3. Grill, covered, according to chart, turning occasionally. Marinade & Sauce ¼ cup finely chopped red onion cheese 8 cups mixed salad greens ½ cup thinly sliced red onion 4 whole wheat hamburger buns or After cooking, season with salt, if desired. 1 cup pomegranate juice 2 tablespoons olive oil 4 tablespoons barbecue sauce, ½ cup Herdez® Guacamole Salsa, 1 can (11 ounces) Mandarin divided pretzel rolls, split, toasted divided oranges, drained ¼ cup balsamic vinegar 3 cloves garlic, minced Lettuce leaves, tomato slices and 2 tablespoons minced fresh 2 teaspoons Dijon-style mustard CHARCOAL GRILLING GAS GRILLING red onion slices Marinade Approximate Approximate rosemary ½ teaspoon pepper Total Cooking Time Total Cooking Time 2 tablespoons minced fresh thyme ⅓ cup fresh lime juice 1 tablespoon chili powder Medium Rare (145°F) Medium Rare (145°F) Instructions 1 tablespoon minced garlic Weight/ to Medium (160°F) to Medium (160°F) Quinoa Beef Cut Thickness (Minutes) (Minutes) 1 cup uncooked quinoa ½ cup pomegranate seeds or 1 Combine Ground Beef, onion and 2 tablespoons barbecue sauce in sweetened dried cranberries medium bowl, mixing lightly but thoroughly. Shape into four 1/2-inch RIB 2 cups vegetable or beef broth Instructions ¼ cup chopped toasted walnuts thick patties. Ribeye Steak, Bone-In 3/4 inch 7 to 9 7 to 9 1 cup thinly sliced fresh baby Combine marinade ingredients in small bowl. Place beef steaks spinach (optional) Place patties on grid over medium, ash-covered coals. Grill, covered, 8 1 2 and marinade in food-safe plastic bag; turn steak to coat. Close bag 1 inch 9 to 11 9 to 12 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) securely and marinate in refrigerator 1 hour. 1-1/2 inches** 19 to 24 20 to 25 Instructions until instant-read thermometer inserted horizontally into center Ribeye Steak, Boneless 3/4 inch 7 to 10 7 to 9 1 Combine Marinade & Sauce ingredients in medium bowl. Reserve registers 160°F, turning occasionally. About 1 minute before burgers 2 Remove steaks from marinade; discard marinade. Place steaks 1 inch 10 to 14 9 to 14 ¾ cup for basting sauce. Place beef steaks and remaining marinade are done, brush with remaining 2 tablespoons barbecue sauce and top on grid over medium, ash-covered coals. Grill, covered, 7 to 11 Summer Grilling Brochure BEEF 1-1/2 inches** 16 to 20 15 to 19 in food-safe plastic bag; turn steaks to coat. Close bag securely and with cheese. minutes (over medium heat on preheated gas grill, 8 to 13 minutes) marinate in refrigerator 15 minutes to 2 hours. for medium rare (145°F) to medium (160°F) doneness, turning LOIN Line bottom half of each bun with lettuce leaves, tomato and red onion 3 occasionally. Porterhouse/T-Bone Steak 3/4 inch 8 to 11 9 to 13 2 Meanwhile, prepare basting sauce. Pour reserved ¾ cup marinade onslices, as desired; the top with burger. Grill Close sandwiches. 1 inch 11 to 16 15 to 19 into small saucepan; bring to a boil. Reduce heat; cook 15 to 20 3 Carve steaks across the grain into thin slices. Season with salt, as minutes or until reduced by half and slightly thickened, stirring desired. Toss salad greens with ¼ cup Herdez® Guacamole Salsa; 1-1/2 inches** 19 to 24 20 to 25 Strip Steak, Boneless 3/4 inch 7 to 10 7 to 10 occasionally. Set aside. with Friends arrange on serving platter. Top with tomatoes, onion, oranges and beef. Drizzle with remaining ¼ cup salsa. 1 inch 11 to 14 11 to 15 3 Cook quinoa in broth in medium saucepan according to package SIRLOIN directions. Stir in spinach, pomegranate seeds and walnuts. Keep warm. Herb & Mustard Marinade Top Sirloin Steak, 3/4 inch 7 to 11 8 to 13 4 Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 10 minutes Makes about ¼ cup Boneless 1 inch 11 to 15 13 to 16 COOK’S Cooking times are for fresh or thoroughly thawed Ground (over medium heat on preheated gas grill, times remain the same) for COOK’S 1-1/2 inches* 22 to 26 24 to 30 TIP Beef. Color is not a reliable indicator of Ground Beef doneness. medium rare (145°F) to medium (160°F) doneness, turning occasionally TIP PLATE & FLANK and basting with sauce. Ingredients 8” x15” brochure, 4-fold Flank Steak (marinate) 1-1/2 to 2 pounds 11 to 16 16 to 21 5 Carve steaks into slices; season with salt, as desired. Place quinoa ¼ cup minced onion 1 tablespoon vegetable oil OTHER on serving platter; top with cheese. Arrange beef around quinoa. 2 tablespoons chopped fresh 2 teaspoons Dijon-style mustard Ground Beef Patties 1/2 inch 4 oz. each 8 to 10 7 to 9 Garnish with pomegranate seeds, if desired. parsley Cook to medium (160°F) doneness 1 clove garlic, minced 3/4 inch 6 oz. each 11 to 15 13 to 14 Nutrition information per serving: 430 calories; 18 g fat (5 g saturated fat; Nutrition information per serving, using 93% lean ground beef: 410 calories; Nutrition information per serving: 301 calories; 6 g fat (3 g saturated fat; 2 g mono- 2 tablespoons white vinegar ½ teaspoon dried thyme leaves 7 g monounsaturated fat); 79 mg cholesterol; 141 mg sodium; 26 g carbohydrate; 17 g fat (8 g saturated fat; 4 g monounsaturated fat); 96 mg cholesterol; 518 mg unsaturated fat); 70 mg cholesterol; 347 mg sodium; 20 g carbohydrate; 5.5 g fiber; Instructions 2.7 g fiber; 40 g protein; 10.1 mg niacin; 0.9 mg vitamin 6B ; 1.9 mcg vitamin B12; sodium; 29 g carbohydrate; 3.5 g fiber; 33 g protein; 8.7 mg niacin; 0.5 mg vitamin 29 g protein; 8.3 mg niacin; 0.7 mg vitamin B6; 1.5 mcg vitamin B12; 4.0 mg iron; 31.3 All cook times are based on beef removed directly from refrigerator. 4.1 mg iron; 41.6 mcg selenium; 7.3 mg zinc. B ; 2.3 mcg vitamin B ; 3.8 mg iron; 39.5 mcg selenium; 6.8 mg zinc; 91.1 mg choline. mcg selenium; 5.5 mg zinc; 109.2 mg choline. 6 12 1 Combine marinade ingredients in large bowl. Place beef steak(s) and * Remove from grill when internal temperature(s) reaches 135°F for medium rare; marinade in food-safe plastic bag; turn steak(s) to coat. Close bag 150°F for medium doneness. Let stand 5 minutes. Smoky Paprika Rub securely and marinate in refrigerator 15 minutes to 2 hours for tender ** Remove from grill when internal temperature(s) reaches 140°F for medium rare; steaks; 6 hours or as long as overnight for less tender steaks, turning This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, This recipe is an excellent source of fiber, protein, niacin, vitamin 6B , vitamin B12, 155°F for medium doneness.