Guest blog by Michelle Baumhover, Director of Consumer Marketing, Iowa Beef Industry Council

Grilling season is upon us, and there is no better place to enjoy a great steak than in Iowa!  Iowa’s cattlemen are committed to providing wholesome, safe and delicious beef. With abundant feed, rolling hills and green pastures, Iowa is one of the premier beef-producing states in the country.

Beef puts the sizzle in summer by delivering great taste and nutrition.  There are 29 lean cuts of beef each packed with 10 essential nutrients making beef one powerful protein.  With so many lean cuts available – like traditional favorites such as T-Bone, Sirloin and Strip Steak – you may wonder how to choose which is best for you.

Learn about all the great beef options available from a Web tool called the Interactive Meat Case.  Visit the homepage of IaBeef.org to learn more about the variety of nutritious and satisfying beef cuts, including cut descriptions, recipes and cooking tips.

Grilling is one of the healthiest ways to enjoy beef and it’s as easy as 1, 2, 3 — follow these grilling basics for great beef every time!

Step 1: Prepare gas or charcoal grill according to manufacturer’s directions for medium heat.

Quick tip:  To estimate medium heat, cautiously hold the palm of your hand, at cooking height over the grill surface.   Count the number of seconds you can hold your hand in that position; approximately 3 seconds is medium

Step 2: Remove beef from refrigerator and season with herbs or spices as desired. Place on cooking grid.

Quick tip:  Marinades tenderize less tender and less expensive cuts of beef.  Always marinate in the refrigerator.  Less tender beef cuts from the round, flank and skirt should be marinated at least 6 hours – but no more than 24 hours – in a mixture containing an acidic ingredient or a natural tenderizing enzyme such as lime juice, Italian dressing or wine.

Step 3: Grill, turning occasionally to desired doneness. After cooking, season beef with salt, if desired.

Quick tip:  Use long-handled tongs for turning steaks; a fork will pierce the beef causing loss of flavorful juices.

Quick tip:  The best way to determine doneness is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat.  Allow 10 to 15 seconds for the thermometer to register the internal temperature.

• Aim for a reading between 145°F (medium rare) to 160°F (medium), which are the ideal temperatures for tender, juicy steaks
• To avoid over cooking, remove steaks from grill when thermometer registers 10? below desired temperature as the steak will continue cooking when removed from the heat. After removal from grill allow steaks to ‘rest’ for several minutes before slicing.
• Time guidelines are available relative to beef cut and thickness.  Click here to view the chart.

Producer-directed and consumer-focused, the Iowa Beef Industry Council is funded by the $1-per-head beef checkoff.  Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand.  For more information, visit www.iabeef.org.

Guest blog by Amanda Radke,
BEEF Daily editor, and fifth-generation rancher from Mitchell, SD

After a long, cold winter and spring on the ranch, the sun is finally shining, the birds are chirping, the pastures are greening up, and I’m dusting off my running shoes to start training for an upcoming half-marathon this summer. May not only brings a change in weather and our spirits, but it’s also a time of celebration. Did you know May is Beef Month?

As a busy rancher, writer, blogger, speaker and wife, I believe in the power of protein found in beef to keep me strong, healthy and energized to conquer the things I need to accomplish throughout the day.

In honor of Beef Month, I hope you will try this family-favorite recipe, “Beef-Stuffed Peppers.” This is an oldie, but a goodie, found at BeefItsWhatsForDinner.com. The best part about this easy recipe is that it always wows a crowd and makes a bold statement when entertaining. Be inspired by this recipe and have a May fiesta to celebrate family, friends, healthy living and May Beef Month!

More about Amanda Radke:

When BEEF magazine decided to initiate BEEF Daily, an online roundup of beef-industry news and commentary presented each morning from Monday through Thursday, Amanda Radke was the logical choice to serve as its Editor.

She’s a fifth-generation rancher from Mitchell, SD, and a recent South Dakota State University graduate. She grew up on a family-owned Limousin seedstock operation in which she’s still very active.

At a young age, she already has a long record of advocacy for the U.S. beef industry. She’s the 2006 National FFA Extemporaneous Speaking champion, and the 2006 National Beef Ambassador. And she’s served previous internships with USDA’s Ag Marketing Service in Washington D.C, and the National Cattlemen’s Beef Association in Denver, Colo., in addition to an internship with BEEF magazine this in 2008.

Just how much of an advocate is she? You might ask. Perhaps you heard the story of a young FFA member who led a walkout of several thousand members from a Carrie Underwood concert a couple of summers ago in protest of the country singer’s anti-meat positions and association with the Humane Society of the U.S. That young person was Amanda.

On BEEF Daily, Amanda will be providing timely industry news each morning from Monday through Thursday, to which readers can comment; along with her blog chronicling her experiences and adventures as a young ag professional.

Earlier this year, I wrote about one of my favorite agvocates, Debbie Lyons-Blythe.  A Kansas cattle rancher and mother of five, Debbie grew up on her family’s Angus ranch.  She has continued her passion and involvement in agriculture by caring for 500 cattle each day in the heart of the Flint Hills.

In an effort to share her passion and help educate consumers about modern agriculture and animal care, Debbie started a blog, Life on a Kansas Cattle Ranch. Debbie says her ultimate goal in creating the blog was to connect with the individuals buying groceries and educate them about their food choices. She wanted to bridge the gap between the knowledge we often take for granted in rural America and the average consumers’ agriculture background and knowledge.  Thus, she says, it seemed natural to start sharing some of her family’s favorite recipes with blog readers.

We were lucky enough to receive just such a recipe from Debbie in honor of National Beef Month. I must admit that I was thrilled to see that this recipe involves steak, grilling and butter! Not only that, it’s an award-winning recipe. Debbie’s children made this recipe for the CAB Beef Cook Off last year, and won the senior steak division.

Give the Blythe’s recipe a try and let us know what you think! For more of her delicious recipes, visit Debbie’s blog.

It’s not only planting season for Latham® seed customers Ron and Trudy McGrain.  It’s also calving season for this Mapleton, Iowa, couple.  Their first calf of the 2011 season was born March 24, and they’ll have 95 cow-calf pairs on pasture this summer.

The McGrain’s raise corn, soybeans and alfalfa on their scenic farmstead nestled in the Loess Hills.  During my recent visit, there were 57 black Angus-Limousin calves dotting the hillside like wildflowers in the prairie.

“It’s so much fun to watch those calves kick up their heels and run around the pasture,” says Trudy with a smile on her face.  “Ron keeps an eye on all of them.  He pays close attention to the cows that are ready to calve and makes sure the newborn calves nurse as soon as possible.”

As any good cattleman can tell you, it’s important to make sure newborn calves nurse as soon as possible.  It’s also important for calves to be born in a relatively clean environment.  Although the wet, cold weather conditions haven’t been ideal for calving this spring, the McGrains cattle herd is doing well.  They have a 100% calving rate, and overall their herd health is very good.

Helping maintain good herd health is extremely important to Trudy, who is a registered nurse a former home healthcare provider.  She grew up on a farm in nearby Oto and has been even more actively engaged in farming since she married Ron in 1979.  She helps Ron catch the newborn calves, give them vaccinations and tag them.  The two of them also take turns going out to the cattle yard to check on the herd during the calving season.  During the summer months, she helps haul bales of hay – that is, when their daughters aren’t home because they love to help haul bales.

The McGrains are the proud parents of four grown daughters:  Nicole, age 29, is married to Sean; Angie, age 28, is married to Greg, who’s serving in Afghanistan; Jennifer, age 26, who is married to Ben; and Kristina, 24.  They’re also the proud of their three-year-old granddaughter, Chloe.

“Our girls love to come home,” says Trudy.  “They experience a freedom here they don’t have in the cities where they live.  They even think the food tastes better here!”

When their daughters comes home, they’re sure to request beef for dinner.  Grilled steaks are the favorite, but hamburgers run a close second.  And with Trudy’s recipe for “Scrumptious Hamburgers,” I can see why!  I’m looking forward to giving that one a try.  Trudy also shared a recipe Prime Rib Roast in a crock pot; I’ve already tried that one and would count it among my favorite recipes, too.

What’s your favorite way to enjoy beef?  We’ll be celebrating May Beef Month for the next four Fridays, you’re invited to share recipes for your family’s favorite beef entrees.

Prime Rib Roast

Ingredients:

• 3- to 4-lb. roast (I use sirloin tip)
• 1, 14.5-oz. can beef broth
• 1 package of Good Seasons® Italian Seasoning
• 1 package of Au Jus mix

Directions:

1. Put small amount of water in crock pot and then set roast in the pot.
2. Place sliced onion over the roast. Combine the broth with the Italian seasoning and Au Jus.
3. Then pour this mixture over the roast.
4. Cook on low for 8 to 10 hours.