Go Festive with Beef!


Consider beef this holiday season.
By: Bethany Johnston, Nebraska Extension Educator

As the holidays creep closer, have you thought about what will be on the menu? Consider BEEF this holiday season!

Mini glazed meatballs and beef & blue cheese stuffed mushrooms for appetizers, a prime rib roast for a holiday meal, and even beef for breakfast! Beef is versatile enough for all these tasty treats!

Check out http://BeefItsWhatsForDinner.com for mouthwatering recipes. “I’m dreaming of 12 holiday beef recipes” covers the feast from finger foods to the beef roasts.

The right cut selection is key for a tender and satisfying meal. 

If you are looking for a show stopper, try dry roasting! For dry roasting (high heat with the meat not covered), choose cuts from the rib, loin, or flat iron. Prime rib and tenderloins are tender choices for these high heat roasts. A meat thermometer is your friend when making roasts. Check the doneness of your roast by inserting the thermometer into the center of the roast. Remove from oven when instant-read thermometer inserted into center of thickest part of roast registers 135°F for medium rare or 150°F for medium doneness. Wait 5-10 minutes before carving to keep the roast juicy.

Grilling also uses high heat, but you can pick a less tender cut and marinade for 6-24 hours in a marinade with an acidic ingredient (like lemon juice, soy sauce, or vinegar). 

If you prefer a pot roast like grandma made, choose a chuck roast and cook with slow moist heat for several hours. The meat should remain covered so the tough collagen in the meat turns into a soft gelatin. Another plus is the drippings, or juice, in the bottom on the pan can be turned into homemade gravy!

Not only does beef hold a deep, rich taste, but it is also high in zinc, iron, and protein.

Enjoy the holidays and celebrate with beef!


Latest News

Newborn calf
Selk: Calving Assistance During And After Stage II

Despite our best efforts at bull selection and heifer development, cows or heifers occasionally need assistance at calving time. Here are recommendations on when to provide calving assistance for cows and heifers.

20 min ago
Winter bale grazing
North Dakota To Consider Voluntary Checkoff

A North Dakota state representative has introduced legislation that would make the state's additional $1 beef checkoff voluntary. It would have no impact on the national Beef Checkoff.

12 min ago
Greg Hanes: What Have You Done for Me Lately?

In this commentary Greg Hanes, CEO of the Cattlemen's Beef Board, discusses the ways that Beef Checkoff dollars have been used in the past few months.

20 hours ago
Cattle and hog feeding
Profit Tracker: Steady In The Red

Cattle and hog feeding margins were little changed last week, with both recording modest losses. Beef packers saw improved margins on significant gains in wholesale beef prices.

16 min ago
USMEF Audio: Taiwan Expands Market Access for U.S. Red Meat, but with Some Controversy

On Jan. 1, Taiwan implemented market access changes for imports of U.S. beef and pork. For beef, the 30-month cattle age limit was eliminated. For pork, it established maximum residue limits for ractopamine residues.

12 min ago
PepsiCo, Beyond Meat Partner to Develop New Plant-Based Snacks

PepsiCo Inc and Beyond Meat Inc said on Tuesday they would form a joint venture to develop and sell snacks and beverages made from plant-based protein.

2 hours ago