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May 2011 Archive for Livestock Today

RSS By: Sara Brown, Beef Today

The Livestock Today blog is your place to learn the latest production news for the livestock industry.

Celebrate With Beef On the Grill

May 27, 2011
By Sara Brown
Nothing starts a celebration like the sizzle of beef on the grill! If you’ve been watching our Farm Journal recipe site, Anna’s Country Kitchen, you’ve seen several beef recipes posted this month. Yes, May is National Beef Month! 
But this weekend, I’m going to try something new. Here’s a recipe I found on the Missouri Beef Industry Council’s website:

Teriyaki Kabobs

  • 1/3 c soy sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp brown sugar
  • 1 garlic clove, minced
  • 1 tsp ground ginger
  • 1 tsp seasoned salt
  • 1-1/2 pounds lean boneless sirloin steak, cut into 1-1/4 inch cubes
  • 12 whole fresh mushrooms
  • 1 large green pepper, cut into wedges
  • 12 cherry tomatoes
  1. In a bowl combine soy sauce, oil, brown sugar, garlic, ginger and salt, mix well. Pour half of the marinade into a large resalable plastic bag or shallow glass container; add beef and turn to coat. Seal or cover. Refrigerate a few hours to overnight (no longer than 24 hours).
  2. Cover and refrigerate remaining marinade.
  3. Once meat is marinated, pat steaks dry and discard unused marinade. On metal or soaked bamboo skewers, alternate meat, mushrooms, green pepper, onion and tomatoes.
  4. Grill uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness.
Doesn’t that sound wonderful? I’ll cook some of these up over the weekend and give you a report on Tuesday. If you have a favorite recipe, beef or otherwise, you would like to share with us, you can post it right on our website. We’d love to share them with our readers.
And a sneak peek, June is National Dairy Month! Any recipe requests or suggestions?


Update on USMEF-Japan Relief Efforts

May 13, 2011

By Sara Brown


Headlines about the massive March 11 earthquake in Japan have stilled, but the country’s people will be dealing with the aftermath of the tragedy for years to come. Faced with peril of rebuilding their lives, a food shortage is also a concern for the area.

In my previous blog (U.S. Meat Producers Step Forward to Feed Japan) I told you about the efforts the U.S. Meat Export Federation is doing to coordinate disaster relief. Recently, USMEF organized two events that provided a hot meal of U.S. beef and pork to more than 1,600 displaced people in the northern regions of Japan. 

Here’s a report courtesy of USMEF:

Last week in the city of Onagawa in the Miyagi Prefecture, USMEF worked with 30 staff members from the Gyukaku yakiniku restaurant chain to provide beef and pork bowls and soup to more than 1,200 people at a public school shelter. 

 USMEF meat donation
The USMEF staff and Gyukaka personnel served more than 330 lb. each of U.S. pork and beef to the shelter residents who offered their heartfelt thanks to the American producers who financed the relief effort.
“It has been quite a while since I had beef and pork,” said one person at the shelter. “Actually, more than a month.” Another said: “It is such an encouragement that the U.S. industry would come all the way to Ishinomaki help people. Thank you from the bottom of my heart.”
Despite their hardship, the residents at the shelter expressed their relief at surviving the quake and resulting tsunami. Their town was hit by a 25-foot wall of water less than an hour after the earthquake, and many who returned to their homes after the tremor subsided were carried out to sea by the waves.
The second event of the week was conducted with a nonprofit-organization called Lake Kawaguchi Kids' Nature School that owns a camping site near Mt. Fuji. The school invited more than 400 parents and children from the Tohoku area to stay free of charge at the campsite for six weeks or more, as needed.
USMEF donated beef sirloin and pork loin for the meal, at which Tazuko Hijikata, USMEF-Japan’s senior manager of consumer affairs, spoke to the displaced families to explain how the U.S. red meat industry had banded together to provide resources to aid those affected by the Japan earthquake.
The families who enjoyed the meal expressed their gratitude to the U.S. industry for its support. “We are very impressed and appreciative for the contribution of the U.S. industry,” said one participant, while another added "meat gives us the power to live."
U.S. producers have donated more than $500,000 to the USMEF Japan Relief Effort thus far.
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