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Tag Archives Steak — page 3

Beef cattle, Country Crossroads

Recipe Swap – for Aug. 4, 2011

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It’s been said the August long weekend is the most relaxing holiday of the year. It probably earns that reputation because it’s the easiest holiday for the cook of the household – no big dinner to plan or prepare. Just have something to barbecue, something cold to drink, somewhere to relax and you’re done. The
Beef cattle, Livestock

The Big Chill

Barbecues are sitting idle across the U.S. as unseasonably cold, damp weather keeps people cooking indoors. “We are not going to invest in good steaks just to cook them on top of the stove,” Mary Jane Kasper of suburban Chicago said. That attitude has been typical this spring as cookouts have been rained out from
Beef cattle, News, Poultry

Stay-At-Home Consumers Bite Into Pricey Steaks

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Meat-loving consumers in the United States are eating out less, but they are not forgoing taste and quality as researchers have found that more restaurant-quality prime-and choice-grade steaks are being served on family dinner tables. Beginning in 2008, cash-strapped consumers shifted to at-home dining. As a result, with restaurant business on the decline, meat companies
Beef cattle, Livestock

Hong Kong Further Loosens Beef Ban

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Hong Kong’s Centre for Food Safety (CFS) has further relaxed its BSE-related import controls on Canadian beef. The CFS, in a release June 30, said it has officially implemented the second phase of its agreement with Ottawa to allow imports of Canadian boneless beef, beef rib cuts and other bone-in products (except vertebral column cuts)
Country Crossroads

Get Ready For Grilling Season

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Use a food thermometer every time you grill. If you haven’t used your grill in a while, give it a good spring cleaning. Scour the grate with a wire brush. Save future cleaning time by using a non-stick cooking spray to prevent food from sticking to the grill. Keep safety in mind. Place your grill
Beef cattle, News

Recession Means — Cook Your Own Steak

As the recession discourages people from dining out, the U. S. beef industry is stepping up efforts to sell steaks through supermarkets to compensate for a slowdown in restaurant business, NCBA economist Gregg Doud said March 16. “On the steak side, you are seeing a lot of features for rib-eyes and T-bones at below $5
Beef cattle, Hogs, Livestock, News

Closing Feedyards Could Increase Beef Prices

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“In the long term, consumers are going to see much higher meat and poultry prices because the economic conditions are causing livestock producers to cut production.” – JIM ROBB Amer icans are eat ing more hamburgers and fewer steaks as the economy wallows in recession, and that has led to huge losses at U. S.

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