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The Utah Beef Council is funded by Utah beef
producers through the beef checkoff. These funds are invested in research, promotion,
consumer information, industry information, and
producer communication, all with the purpose of increasing
demand for beef in both domestic and foreign markets. 
Tailgating Season is Here!
Tailgating is now a fall phenomenon, with some 70 million
Americans expected to host or attend at least one of these ultimate parking lot
parties this fall. Tailgate chefs set a bountiful table; some 42 percent spend
more than $500 a year on tailgating foods. Nearly all – 95 percent – actually
cook at the game, often starting at least three to four hours before kickoff.
Beef was cited as the favorite food for al fresco stadium dining by 62 percent
of avid tailgaters in a recent survey by Grill Freedom Inc. and www.tailgating.com. Steak reigns as
king, chosen by 34.4 percent of tailgaters, while burgers ranked second,
preferred by 27.7 percent of parking lot grill masters, according to the survey.
The aroma of beef sizzling on the grill, along with the cooler, crisp weather
can’t be beat. Here are some tips from the Utah Beef Council that will help
perfect your game plan.
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Serve seasoned or marinated beef to score big with hungry guests – and tickle
the envy of your fellow tailgate chefs. Use plastic, reusable bags to spice up
your meat the night before the game or even on the way to the stadium.
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Heat and eat beef products make it easy to tackle and serve a savory beef
dish, like a rich pot roast or beef tips in gravy. Mouthwatering, no-fuss
meals can be ready in minutes by boiling cooking bags in a turkey fryer filled
with water.
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Even if the weather is cool, don’t skip any safe food handling steps.
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Fill an insulated container with boiling water, let stand for a few minutes
then empty and put in hot food. Keep container closed so food stays at 140 °
or above for several hours. |
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Put cold, perishable foods, like raw beef patties, in an insulated cooler
packed with ice or frozen containers. Wrap raw meat securely so juices don’t
drip and cross-contaminate other foods. |
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Make
sure your tailgating gear includes an instant read meat thermometer and
disposable cloths, wet wipes or paper towels to clean hands, surfaces and
utensils. |
Utah Beef Cook Off Recipes from the State Fair
Looking for some
great appetizers for your next get-together?
Click
here
Mouth-Watering Burger Ideas
Top Ten
Grilling Tips
Gas
Grilling Guidelines
(PDF)
Ground Beef
Basics
Myths and Facts About
Beef
Perfect Prime Rib
Brochure
(PDF)
Family Roasting Brochure
(PDF)
Cattle 101
The Beef Production Story
| Beef is Naturally Nutrient-Rich
and Leaner Than Ever Before |
| Not only is beef delicious and satisfying, but it
is also a nutritional powerhouse. |
| Just one 3-ounce serving of beef is an
"excellent" source of five essential nutrients; protein, zinc, vitamin B12,
selenium and phosphorous. And it's a "good" source of niacin, vitamin B6,
iron and riboflavin. |
| There are now 29 cuts of lean beef1
to fit any lifestyle. In fact twenty of the 29 lean beef cuts have, on
average, only one more gram of saturated fat than a comparable
three-ounce serving of skinless, boneless chicken breast. |
| More than 60% of all whole muscle cuts sold at
retail and 10 of the top 12 most popular retail cuts are "lean."2 |
| 1. All 29 cuts meet the
government guidelines for "lean" -- less than 10 grams of total fat, 4.5
grams or less of saturated fat and less than 95 milligrams of cholesterol
per serving. |
| 2. FreshLook Marketing
Group, 52 weeks ending September 30, 2006. |
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