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BETTER TOGETHER: BEEF + FLAVOR PAIRINGS
March marks National Nutrition Month®, a nutrition education campaign led by the Academy of Nutrition and Dietetics. This year's theme, "Celebrate a World of Flavors," showcases how flavors from cultures around the world is a tasty way to nourish ourselves and appreciate our diversity. We are all unique with different bodies, goals, backgrounds and tastes! The Michigan Beef Industry Commission encourages nutrition professionals to embrace diversity, explore different approaches, and tailor nutrition and health messages that recognize and honor an individual’s unique background and way of living. 
 
However you celebrate National Nutrition Month® is up to you. Just remember -  America's favorite protein, beef, is here to help you celebrate in a delicious and easy way.



As a commitment to providing wholesome and nutritious food to our families and clients, the beef checkoff provides health professionals with beef nutrition education and resources. You might find these resources most helpful when communicating the science and taste behind adding lean beef to your plate this March and beyond with the help of two of our favorite flavor-boosting techniques: MARINADES and RUBS. 

Most cuts taste great with just a pinch of salt and pepper, but take your steak or roast to new flavor heights with a marinade or rub. Use our marinade and rub tips and recipes to help take your next meal to another level.

MARINADE QUICK TIPS:

There are two reasons you might want to use a marinade: to help add flavor or to tenderize. While the two different types of marinades may contain similar ingredients, the key is the length of marinating time. If you’re just looking to add flavor, you only need to marinate for 15 minutes to 2 hours. If you’re looking to tenderize cuts, you’ll want to marinate for 6 to 24 hours.

  • When marinating beef, always marinate in the refrigerator, never at room temperature..
  • Allow 1/4 to 1/2 cup of marinade for every pound of beef.
  • Marinate in a food-safe plastic bag or in a non-reactive container such as glass or plastic. Turn or stir the beef occasionally to allow even exposure to the marinade.
  • Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.
  • If a marinade is to be used for basting or as a sauce, reserve a portion of it before adding to the beef. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil for at least one minute before it can be used for basting or as a sauce.

RUB QUICK TIPS:

Steak rubs and roast beef rubs are seasoning blends applied to the surface of beef like roasts, steaks and burgers. These quick mixtures add flavor to beef, but do not tenderize.

  • Dry rubs consist of herbs, spices and other dry seasonings.
  • Paste-type rubs, which are perfect for roasts, contain small amounts of wet ingredients, such as oil, crushed garlic or mustard.
  • Rubs can be applied just before cooking or up to 2 hours in advance and refrigerated until cooking time.
  • Simply combine the ingredients and apply evenly to all surfaces. Cook beef to desired doneness.
RECIPE COLLECTIONS FOR EVERY PLATE
Spice up your menus with the foods and flavors you enjoy and add new flavors to spark excitement in your cooking. Here are recipes to help your clients create nutritious meals based on their food preferences, and that align with a variety of cultural preferences.
RECIPES OF THE SOUTHWEST

Add some heat to your plate and try some of these recipes from the Southwest. From fajitas to salad to meatloaf, there’s enough Tex-Mex and Southwest deliciousness to go around.

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TASTY THAI FOOD

Enjoy the classics or experience new twists on traditional Thai food. Whether it’s for lunch or dinner, you’ll find a recipe everyone will enjoy.

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SOUTHERN FOOD FOR THE SOUL

Whether you want it just like Mom used to make or are looking for ways to enhance a tried-and-true dish, these Southern Food staples are sure to comfort the soul.

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MEDITERRANEAN INSPIRED RECIPES

Incorporating lean red meat into a Mediterranean-style eating pattern can help support heart health. These delicious Mediterranean Diet inspired recipes include plenty of lean meat, fruits, vegetables, whole grains, nuts and seeds.

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ITALIAN DISHES

Buon appetito! These Italian meals will make you feel like you’re dining in Rome without ever having to leave your kitchen.

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FIESTA-WORTHY MEXICAN MEALS

Get the fiesta started with these great Mexican recipes. With spicy salsas, tasty beef tacos, quick quesadillas, Grande beef empanadas and more, the fiesta may never end.

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LEARN WITH BEEF: BEEF NUTRITION EDUCATION HUB
The Beef Nutrition Education Hub, managed by a team of nutrition scientists and registered dietitians, is an education portal tailored to support the needs of the health and nutrition community. From evidence-based educational webinars, to podcasts featuring credentialed health experts and immersive learning experiences, you have access to a variety of complimentary resources, including many that have been approved for continuing professional education units by the Commission on Dietetic Registration and the American College of Sports Medicine.
ASK THE EXPERT: KATIE SERBINSKI, MS, RD

For additional information regarding beef nutrition research, resources, as well as partnership opportunities, please contact Katie Serbinski, MS, RDN, Director of Nutrition and Consumer Communications for the Michigan Beef Industry Commission.

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ABOUT THE MICHIGAN BEEF INDUSTRY COMMISSION
The Michigan Beef Industry Commission builds demand for beef products by growing consumer trust and promoting beef’s value; thereby enhancing opportunities for all segments of the beef industry. The Michigan Beef Industry Commission, the Beef Promotion and Research Board and the National Cattlemen's Beef Association, are all working together in a coordinated state/national effort to promote beef and veal products in order to hold market share and increase the demand for beef and veal.
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Copyright © 2020 The Michigan Beef Industry Commission. All rights reserved.

Internal links within this document are all funded by and maintained by the Beef Checkoff. All external links are provided by websites maintained by third parties. 

Our mailing address is:
Michigan Beef Industry Commission
2145 University Park Drive, Suite 300
Okemos, MI 48864
(517) 347-0911

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