American National CattleWomen - Founded in 1952, ANCW is the voice for women in the United States beef cattle industry. Its mission is to involve and support its members in promoting beef and the beef cattle industry.*
Bovine Myology & Muscle Profiling - The beef carcass is made up of over a hundred different muscles. These muscles have different properties which affect processing characteristics and consumer acceptability. There has been a continued trend to separate muscles, based on these characteristics, to better market them. Today the majority of the cuts found in the retail meat counter are boneless, therefore providing the need for knowledge of the musculature of the beef animal. The institutional meat purchaser’s specifications, (IMPS) are written in such a way that knowledge of the muscular anatomy of the beef carcass becomes necessary to maintain consistency in cutting procedures. Knowledge of the myology of the beef animal and the ability to disseminate that information has become more important in understanding the carcass characteristics of beef.*
- Initiated in 1898, the National Cattlemen's Beef Association is the marketing organization and trade association for America's one million cattle farmers and ranchers. With offices in Denver, Chicago and Washington, D.C., NCBA is a consumer-focused, producer-directed organization representing the largest segment of the nation's food and fiber industry. NCBA works to achieve the vision: "A dynamic and profitable beef industry, which concentrates resources around a unified plan, consistently meets global consumer needs and increases demand."* They have a nice Beef Cut Chart with color-coded cooking preference/s. (Warning: This is a large PDF file and it opens in a New Browser Window/Tab!)
Beef, It's What's for Dinner Recipes - Lots of recipes from the Cattlemen's Beef Board and National Cattlemen's Beef Association!
Grilling Times for Beef - Use this guide to determine how long to leave your beef on the grill. Beef should have an internal temp between 145 to 160 degrees F (63 to 70 degrees C), depending on how well done you prefer your steak and burgers. * 08/10/2013
1PanthersFan's Maytag Blue Cheeseburgers recipe.
ChezJohn's Beef/Onion Gravy recipe.
ChezJohn's Brisket & Burnt Ends recipe.
ChezJohn's Tips on Grillin' a Sirloin Roast.
ColonalCAF's Cajun Brisket recipe.
ColonelCAF's Steak Tartare recipe.
Fat Johnny's Triple-Decker Thickburger recipe.
OleDocJ's Round Tip Steak Stir Fry recipe.
Papa Kevin's Meatloaf recipe.
Pastrami - Pastrami is made by curing a beef brisket or bottom round for several days, then cooking it slowly to an internal temperature of 160-165°F. The pastrami you see in the grocery store is usually made from bottom round, which yields a large, round slice of meat. The pastrami you find at the best delicatessens is made from brisket, which yields a long, narrow slice.*
TMF2Aruba's Marinated Beef Sticks recipe.
voelkel's Beef Jerky recipe.
voelkels on Cooking Beef Brisket recipe.
Mike Trump's "How to Trim a Brisket" Tutorial
- ChezJohn says, "Good pictorial on how to separate a packer brisket -
point from flat. This guy does it before he cooks the brisket ...
because he is a comp cook & can get a prettier presentation by
cooking the flat separate from the point. Note that he leaves most of
the fat on the flat ... which is basically the same as what you would
get if you buy a whole flat in cryovac ... they generally weigh around
5-6 pounds, depending of course, on the size of the cow it was taken
Mike caters to areas in Missouri and is developing a website at www.OakridgeBBQ.com. See also Mike's great BBQ Catering Calculator Spreadsheet.
with questions or comments about this web site.