Cattlemen celebrate 50 years of October Beef Month
This year is the 60th anniversary of the Lee County Cattlemen’s Association (LCCA) celebrating October as Beef Month in Alabama. Throughout the state, beef is promoted with special events, and cattlemen are honored. Holli Thompson, a director of the LCCA, is sharing a variety of recipes using beef, including cook off winners.
Holli has been on the board of LCCA since 2013. She is also the Lee County Junior Cattlemen’s advisor and serves as vice president for the Alabama Cattlewomen’s Association. Both of her daughters have been active in 4H, FFA (Future Farmers of America) and Junior Cattlemen through high school.
Beef is big business in Alabama. In January this year, there were 1,170,000 head of cattle and calves on Alabama farms, ranking Alabama as 17th in beef cattle numbers nationwide. Cattle are produced in every county, and cattle production represents a $2.5 billion industry in Alabama.
LCCA’s mission is to promote, protect, develop, expand, encourage and enhance the common interests and business climate of the beef cattle community/industry in Lee County. Their mission also includes to expand consumer demand for beef by promoting a positive image and educating others that beef is safe, wholesome, nutritious and a convenient food product choice. Membership is open to anyone from cattle producers to consumers who have an appreciation for beef.
One of the recipes being shared is the National Champion Cast Away Tacos from the Alabama Junior Shorthorn Cook Off team, led by Jewel Thompson of the Lee County Junior Cattlemen. This past summer, members from across the nation met in Timonium, Maryland, for the national show and conference.
“At this event juniors not only show cattle, they also compete in leadership and life skill contests,” said Holli. “One of those events is the beef cook off. All teams are given the same cut of beef to prepare. They must also act out a skit that is entertaining and educational about the cut of beef assigned and cooking methods.
“Alabama’s theme was Cast Away Tacos loosely based on the movie Cast Away,” Holli added. “These tacos won the Champion Recipe Contest, and the team won Champion Showmanship for the skit, making them the Overall Champion Team.”
Another recipe is from Sam Hayden, an Auburn High School student, who won the Lee County Beef Cook Off in March this year. He then received first place in the South District in the Alabama Cattlemen’s state high school cooking contest. Sam used a 77-day dry-aged New York strip steak in his recipe.
“A three-ounce cooked serving of lean beef provides ten essential nutrients and about half of the daily value for protein in about 170 calories,” said Holli. “Some of the lean choices include top sirloin steak, strip steak (top loin steaks), tenderloin and 93% lean ground beef.”
Following are highlights of the LCCA events for October Beef Month:
Auburn Football Family Dinner — LCCA helped the Auburn Tigers football team kick off the season with beef. Lee County Cattlemen’s Association joined forces with Elmore and Montgomery counties to grill and serve steaks at the annual Auburn football family dinner.
Families Feeding Families campaign — Consumer demand for farm to table beef is at an all-time high. To link consumers with local producers, LCCA developed Families Feed Families. Consumers can scan a QR code found on the LCCA Facebook page and be linked to a list of farms who sell beef directly to the consumer.
Cowboys in the Classroom — During the month of October, members will be visiting classrooms reading books about cattle and beef production to students. If you would like a visit to your classroom, please email Holli Thompson at hdm0004@auburn.edu. Time slots are limited.
Beef Raffle — This is LCCA’s annual fundraiser, with proceeds used to support the youth scholarship fund. Tickets are $5 each and are good for two chances to win a $200 beef gift certificate to the Auburn University Meats Shop. Tickets are on sale now. Drawing will be at the LCCA booth at Syrup Sopping Day in Loachapoka on Oct. 26.
T-shirt sales — LCCA currently has t–shirts for sale at $25 each (Bella canvas brand) in three colors: blue, orange and red. T-shirts and raffle tickets can be purchased in person at Animal Health Center in Opelika, at one of LCCA’s community events, or by messaging LCCA’s Facebook page.
Lee County Fair — LCCA had an information booth at the fair and gave away recipe cards, as well as distributed coloring books for kids. They also held lamb, cattle and goat shows.
Food bank contribution — LCCA makes an annual monetary contribution to the East Abama Food Bank in honor of October Beef Month.
Facebook — During the month of October, LCCA will post daily cattle and beef facts. Throughout the year, the Facebook page is used to promote the association and educational events across the state: www.facebook.com/LCCAbeef.
LCCA officers are Blaine Bruce, president; Robert Britton, vice president; Jenny Britton, secretary; and Mitch Lazenby, past president. In addition to Holli, directors are Garrett Dixon, Bubba Dowdell, Tilman Dudley, Grace Gullatt, Mahlon Richburg, Cameron Price, Chance Armstrong, Mike Gardner, Andy Bennett, Chad Beasley and Daniel Mullenix.
Alabama’s National Champion Cast Away Tacos
This summer Jewel Thompson of the Lee County Junior Cattlemen led the Alabama Junior Shorthorn Cook Off team to a multi-title National Championship. All teams are given the same cut of beef to prepare. This recipe features mock tender steak, aka the chuck tender. It looks very much like a tenderloin steak but is much tougher and comes at a cheaper price.
1 lb. or 4 to 5 mock tender steaks or Chuck Tender
Marinade:
1/3 cup soy sauce
1/4 cup pineapple juice
Juice from one lime
2 tsp. sesame oil
2 Tbsp. honey
2 tsp. Sriracha
4 cloves garlic, minced
1 inch piece fresh ginger, peeled & minced
For assembly:
5-6 radishes, diced
1/2 cup of pineapple chunks grilled in butter
Cilantro leaves
Shredded cheese of your choice
Tortillas, warmed
In a large bowl toss together Mock tenderloin, soy sauce, ginger, garlic, sesame oil, pineapple juice, honey and sriracha. Cover with plastic and marinade for at least 1 hour.
Heat electric skillet on medium high heat. Sear marinated steak for 2 to 3 minutes on each side. Then cover and broil for 5 minutes. Be sure to let your steak rest 5 minutes before cutting to ensure none of the juices run out too quickly.
Once steaks are removed from pan add 1 Tbsp. butter to juices. Grill pineapple chunks until golden brown.
Add steak, pineapple, radish, cilantro and cheese to warmed tortillas and enjoy.
Strip Steak
Sam Hayden, AHS student who won the Lee County Beef cook-off in March this year. He then went on to win first place in the South District in the Alabama Cattlemen’s state high school cook-off. He used a 77 day dry aged New York strip steak served with pureed potatoes and rainbow chard, topped with herb butter.
1 strip steak
½ tsp. smoked salt
½ tsp. pepper
1 tsp. canola oil
Put oil in cast iron pan and turn on heat.
Wait until pan starts to smoke. Put steak into the pan searing for 2 minutes each side. Pull steak from pan and let rest for 5 minutes. Then cut and plate.
Nacho Beef Dip
Holli Thompson
This is an easy favorite game day recipe. Add some non-fat Greek yogurt to boost the protein and make it creamy.
1 lb. ground beef (93% lean or leaner)
1 jar (15 to 16 oz.) cheese dip with salsa (salsa con queso) or other cheese dip
1/2 cup thick-and-chunky mild or medium salsa
Blue, yellow and/or white corn tortilla chips (optional topping)
Diced red bell pepper, thinly sliced green onions, sliced ripe olives (optional topping)
Heat non-stick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Add cheese dip and salsa; cook and stir about 3 minutes or until mixture is heated through.
Cook’s tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.
Pour beef mixture into shallow serving dish. Serve with tortilla chips for dipping. Garnish with toppings, if desired.
Fruit and Nut Burgers
Holli Thompson
A favorite burger that sounds odd, but it is so good! t has won many cook-off contests.
1 lb. ground beef (93% lean or leaner)
2 Tbsp. chopped walnuts
1/4 tsp. salt
1/4 tsp. pepper
1 Granny Smith apple, cored, cut into 8 rounds
4 Tbsp. Brie cheese, softened
4 tsp. marionberry or blackberry preserves
4 whole-grain artisanal rolls
Combine ground beef, walnuts, salt and pepper in a medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Place two apple rounds on bottom of each roll; top with burger. Evenly spread cheese and preserves over burgers. Close sandwiches.
Cook’s Tip: Apple rounds may be grilled for 3 to 4 minutes, if desired.
Yummy Mummy Beef Pizzas
Holli Thompson
This fun fall recipe has been on our menu for years. The kids love to make them, and they pack 35g of protein.
1 recipe Italian-style beef sausage (recipe follows)
1-1/2 cups pizza sauce
4 round thin sandwich breads, any variety, split
4 individually wrapped sticks reduced-fat mozzarella string cheese (1 oz. each)
8 black or green olives, sliced horizontally
Prepare Italian-style beef sausage. Stir in pizza sauce; cook 2 to 3 minutes or until heated through, stirring frequently. Keep warm and set aside.
Italian-Style Beef Sausage: Combine 1 lb. ground beef, 1 tsp. fennel seed, 1/2 tsp. salt, 1/4 tsp. coriander, 1/4 tsp. garlic powder, 1/4 tsp. paprika, 1/4 tsp. black pepper and 1/8 to 1/4 tsp. crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cook’s Tip: Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.
Place sandwich thins, cut side up, on rack of broiler pan. Spoon equal amounts of sausage mixture on each bread half. Pull cheese lengthwise into thin strips. Cut each strip into thirds. Create mummy faces using cheese strips in crisscross pattern to resemble mummy bandages and olives to resemble eyes.
Place pizzas on rack of broiler pan so surface of cheese is 3 to 4 inches from heat. Broil 4 to 5 minutes or until cheese is melted and bubbly.
Balsamic Marinated Flank Steak
Holli Thompson
Flank steak is an inexpensive cut. Flat iron steak can be substituted. We marinate at least overnight.
1 beef flank steak (about 1-1/2 lb.)
Balsamic Marinade:
1/4 cup balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil leaves
1 1/2 tsp. Dijon-style mustard
1 tsp. minced garlic
1/2 tsp. sugar
Combine marinade ingredients in small bowl. Place beef flank steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator six hours or as long as overnight, turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees) to medium (160 degrees), turning occasionally.
Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
Beef Harvest Soup
Holli Thompson
This is a fancy fall take on what my grandma used to call goulash.
1 lb. ground beef (93% or leaner)
2 cups water
1 can (14-1/2 oz.) Italian-style stewed tomatoes, not drained
1-1/2 cups frozen mixed vegetables
4 cups reduced-sodium beef broth
1 cup uncooked large elbow macaroni
4 oz. smoked beef sausage, sliced
Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Remove drippings.
Meanwhile, combine water, tomatoes, vegetables and broth in large saucepan; bring to a boil. Stir in macaroni and beef; return to a boil. Reduce heat; simmer, uncovered, 8 minutes, stirring occasionally. Stir in sausage; continue simmering 2 to 4 minutes or until macaroni is tender and beef sausage is cooked through. Season with salt and pepper, as desired.
Cook’s Tip: Other pasta shapes, such as rotini, bow ties, medium shells or ditalini, may be substituted for large elbow macaroni; adjust cooking time as needed.
Tiny Taco Beef Tarts
Holli Thompson
These are perfect for tailgating and take less than 30 minutes to make. Instead of phyllo cups we use wonton wrappers for crunch or canned flaky biscuits for a fluffy texture.
12 oz. ground beef (93% lean or leaner)
1/2 cup chopped onion
1 tsp. minced garlic
1/2 cup prepared mild or medium taco sauce
1/2 tsp. ground cumin
1/4 tsp. salt
1/8 tsp. pepper
2 packages (2.1 oz. each) frozen mini phyllo shells (30 shells total)
1/2 cup shredded reduced fat Mexican cheese blend
Shredded lettuce, sliced grape or cherry tomatoes, guacamole, low-fat dairy sour cream, sliced ripe olives (optional topping)
Heat oven to 350 degrees. Heat large nonstick skillet over medium heat until hot. Add ground beef, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally. Add taco sauce, cumin, salt and pepper; cook and stir 1 to 2 minutes or until mixture is heated through.
Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.
Top tarts with lettuce, tomatoes, guacamole, sour cream and olives, as desired.
Two-Way Slow Cooker Shredded Beef
Holli Thompson
Crock pot meals are perfect for this time of year when we are so busy, and kids are going different directions. Roasts are inexpensive and easy to drop in a slow cooker. This has two versions to change up the flavor profile so your family doesn’t get tired of the same old pot roast. It is low calorie and high protein.
1 beef shoulder roast or blade chuck roast (2 to 2-1/2 lb.)
1 Tbsp. vegetable oil (optional)
1 large onion, chopped
2 Tbsp. minced garlic
Salt and pepper
For optional browning, heat oil in large nonstick skillet over medium heat until hot. Brown beef shoulder roast on all sides.
Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on high 5 to 6 hours or low 9 to 10 hours or until roast is fork tender.
Remove roast from slow cooker. Skim fat from cooking liquid, if necessary, and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in recipe variations below, as desired.
Mexican Shredded Beef:
Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally.
Serve in warmed flour or corn tortillas topped with Pico de Gallo, sliced avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.
Barbecue Shredded Beef:
Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, cheddar cheese slices, chopped green bell pepper and/or canned French fried onions, as desired.
Beef Breakfast Pizza Ole
Holli Thompson
If you have leftover ground beef from the night before it can easily be turned into beef “sausage” with seasonings.
1 recipe Basic Country Beef Breakfast Sausage (recipe follows)
1/2 cup salsa verde
1 pkg. (11 to 14 oz.) thin crust refrigerated pizza dough
3/4 cup diced tomatoes
1/2 cup reduced-fat shredded Mexican blend cheese
6 eggs
2 Tbsp. thinly sliced green onions
Preheat oven to 425 degrees. Prepare Basic County Beef Breakfast Sausage. Stir in salsa verde.
Basic Country Beef Breakfast Sausage: Combine 1 lb. ground beef (96% lean), 2 tsp. chopped fresh sage or 1/2 tsp. rubbed sage, 1 tsp. garlic powder, 1 tsp. onion powder, 1/2 tsp. salt, 1/4 to 1/2 tsp. crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large non-stick skillet over medium high heat until hot. Add beef mixture; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally.
Meanwhile, coat large shallow-rimmed baking sheet with nonstick cooking spray. Unroll dough on prepared baking sheet. Pat or roll evenly to 11 by 14-inch rectangle, pinching together any tears, if needed. Bake 8 minutes. Remove from oven and top evenly with beef mixture, tomatoes and cheese. Make six “wells” in beef mixture and crack one egg in each “well.”
Cook’s Tip: Scrambled eggs may be used in place of over easy eggs if desired.
Bake in 425 degrees oven 13 to 18 minutes or until desired doneness of egg is reached. Remove from oven; sprinkle with green onions. Cut into six pieces. Serve with additional salsa, as desired.