3-4 Texas Red Grapefruit, halved
1/2 cup tomato paste
1/2 cup catsup
1 Tbs cornstarch
1/4 tsp liquid hot pepper sauce
12 beef rib bones (about 3 pounds)
2 eggs, lightly beaten
salt
pepper
1 cup fine fresh bread crumbs
pepper
1/4 cup melted butter or margarine

1. First, prepare catsup; juice enough grapefruit to make 2 cups. Pour juice into saucepan along with tomato paste, catsup, cornstarch and hot pepper sauce. Bring to boil, stirring constantly; cook 2 to 3 minutes. Keep warm.

2. Dip ribs in beaten egg; then roll in seasoned crumbs. Arrange on foil covered broiler pan. Drizzle butter over ribs.

3. Broil 4 to 6 inches from heat until crisp and brown (about 10 minutes), turning frequently and basting with drippings.

4. Serve with warm grapefruit catsup as a dip.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (11.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 580.09
Calories From Fat (47%) 271.68
% Daily Value
Total Fat 30.39g 47%
Saturated Fat 13.33g 67%
Cholesterol 240.13mg 80%
Sodium 594.36mg 25%
Potassium 863.22mg 25%
Total Carbohydrates 33.84g 11%
Fiber 3.24g 13%
Sugar 15.06g
Protein 43g 86%

Source
Source: Texas Sweet
Web Page: www.texasweet.com

Related Reading:

Getting Started with Beef & Dairy Cattle

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Beef Production Management and Decisions (5th Edition)

The Ultimate Ground Beef Cookbook

Introduce family and friends to a new version of an old favorite — pot roast. This one-pot meal is juicy and tender and full of flavor.

3 lbs brisket or blade pot roast
2 Tbs Dijon mustard
2 Tbs brown sugar
2 cloves garlic, crushed
1/4 tsp nutmeg
3 large onions, sliced
1 cup each: beer or ale and beef stock
6 carrots, peeled and quartered
3 parsnips, peeled and quartered
6 to 8 medium new potatoes

1. Place roast in oven-proof dish. Combine next 4 ingredients in a small bowl, spread mixture over roast and layer with onions. Pour beer and stock over top and season with salt and pepper. Cover and place in preheated oven at 170 C (325 F) oven for 11/2 hours.

2. Add vegetables around beef and cook covered for another 11/2 hours, removing lid for last 20 to 30 minutes to brown roast. Remove beef and vegetables to serving platter and thicken juices with 15 mL (1 tbsp) cornstarch blended with cold water. Bring to a boil stirring to thicken and serve over roast.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 467
Calories From Fat (55%) 257.95
% Daily Value
Total Fat 17g 26%
Cholesterol 0mg 0%
Total Carbohydrates 0g
Protein 31g 62%

Source
Source: Culinary Café
Web Page: www.culinarycafe.com

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The Ultimate Ground Beef Cookbook

4 lb (to 5) lb (approx. 2 kg) corned beef
10 medium-sized beets, peeled
3 parsnips, peeled and cut into large pieces
6 large carrots, scrubbed and cut into large pieces
3 turnips, peeled and quartered
10 small onions, peeled
6 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges
Dijon style mustard and prepared horseradish as condiments.
2 medium onions, peeled and quartered and cooked with the meat
2 bay leaves
1 tsp salt
10 (or more to taste) black peppercorns
1 peeled clove garlic, chopped
4 whole cloves

1. Place the corned beef along with the pickling liquid, onion and spices in a large pot and add enough water to cover it. Simmer for about one hour per pound, adding water as necessary to keep the beef covered.

2. Remove from the liquid, leaving the liquid in the pot, and place in a shallow baking dish or other container. Place a cutting board or other baking dish on top, and place several heavy weights (cans of food, cast iron cookware, etc) on top to compress it.

3. Boil the beets in a separate pot for 30 to 45 minutes, until tender. Meanwhile add the parsnips, carrots, and turnips to the beef cooking liquid and simmer for 30 minutes. Add the potatoes and simmer for an additional 15 minutes, then add the cabbage wedges and simmer 15 minutes more.

4. Slice the beef and arrange with the vegetables on a large, deep platter, along with a generous amount of the cooking liquid.

Servings: 12

Nutrition Facts
Serving size: 1/12 of a recipe (15.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 444.14
Calories From Fat (47%) 207.35
% Daily Value
Total Fat 22.99g 35%
Saturated Fat 7.24g 36%
Cholesterol 81.65mg 27%
Sodium 2189.17mg 91%
Potassium 1341.59mg 38%
Total Carbohydrates 33.06g 11%
Fiber 6.74g 27%
Sugar 10.1g
Protein 26.43g 53%

Source
Source: Culinary Café
Web Page: www.culinarycafe.com

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Storey's Guide to Raising Beef Cattle: Health/Handling/Breeding

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Salad Bar Beef

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Meatloaves
2 lbs ground lean beef
8 oz (about 3 cups) fresh white mushrooms, coarsley chopped
1 package (1.4 ounces) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten
Mushroom Sauce
1/4 cup milk
2 Tbs cornstarch
2 Tbs butter
8 oz (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion
1 can (14ounces) beef broth

Meatloaves:

1. Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined.

2. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.

Mushroom Sauce:

1. In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes.

2. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Servings: 6

Nutrition Facts
Serving size: 1/6 of a recipe (15.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 2 of the recipe’s ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving
Calories 556.89
Calories From Fat (62%) 346.7
% Daily Value
Total Fat 37.79g 58%
Saturated Fat 15.99g 80%
Cholesterol 161.37mg 54%
Sodium 1156.91mg 48%
Potassium 803.09mg 23%
Total Carbohydrates 18.46g 6%
Fiber 2.1g 8%
Sugar 5.14g
Protein 34.8g 70%

Source
Source: The Mushroom Council
Web Page: www.mushroomcouncil.com

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1/4 lb mushrooms, sliced
6 small pearl onions, cut into fourths
3 Tbs butter
1/4 lb bacon, diced
1 lb Top Sirloin steak, cut into 1″ cubes or 1 pkg. Tenderloin tips, cut in cubes
1 Tbs flour
1/2 cup Burgundy wine
3/4 cup beef broth
1 bay leaf
2 cloves garlic, minced
1/2 tsp ground thyme
1 1/2 cups carrots, diagonally sliced
Salt
Pepper
hot buttered noodles
1 1/2 Tbs parsley chopped

1. In a large skillet, sauté mushrooms and onions in hot butter until golden brown. Remove from skillet and set aside. Add bacon to skillet and fry until crisp; remove with a slotted spoon and reserve.

2. Add Top Sirloin steak to skillet and fry in bacon fat, stirring frequently, until well browned. Return mushroom and onion mixture to skillet and add flour; toss until flour disappears.

3. Add wine, beef broth, bay leaf, garlic and thyme. Simmer, covered, for 30 minutes, stirring frequently. Add carrots and cooked bacon, and cook covered, for 15 minutes longer.

4. Season with salt and pepper. Before serving, remove bay leaf. Serve over hot buttered noodles. Sprinkle with parsley.

Servings: 3

Nutrition Facts
Serving size: 1/3 of a recipe (13.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 692.21
Calories From Fat (67%) 463.45
% Daily Value
Total Fat 51.23g 79%
Saturated Fat 21.99g 110%
Cholesterol 156.77mg 52%
Sodium 942.31mg 39%
Potassium 1009.88mg 29%
Total Carbohydrates 14.11g 5%
Fiber 2.99g 12%
Sugar 4.29g
Protein 36.18g 72%

Source
Source: Omaha Steaks
Web Page: www.omahasteaks.com

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2/3 cup soy sauce
2/3 cup water
1/4 cup dry white wine
1/4 cup brown sugar
2 tsp lemon juice
1/2 tsp garlic powder
1/2 tsp ginger
1 3 to 5 lb. beef brisket

1. Marinate 3 to 5 lb. brisket roast overnight. Remove from marinade, wrap in foil and bake at 300°F for 3 1/2 to 4 hours. When cooked, let cool and slice.

2. Before serving, re-heat for 30 minutes in some of the marinade and beef stock.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (8.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 381.87
Calories From Fat (60%) 229.21
% Daily Value
Total Fat 25.36g 39%
Saturated Fat 8.05g 40%
Cholesterol 91.85mg 31%
Sodium 2781.4mg 116%
Potassium 565.2mg 16%
Total Carbohydrates 9.46g 3%
Fiber 0.21g <1%
Sugar 7.24g
Protein 26.13g 52%

Source
Source: Omaha Steaks
Web Page: www.omahasteaks.com

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12 oz Fettuccine, uncooked
1 lb fresh baby carrots
1 10-oz. bag frozen pearl onions
1 lb beef tenderloin tips or steaks, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbs margarine
2 tsp minced garlic
1 10 1/2-oz. can double-strength beef broth, undiluted
1/3 cup dry red wine such as cabernet sauvignon
1 1/2 tsp dried thyme leaves
chopped fresh thyme or Italian parsley (optional)

1. Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.

2. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.

3. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside.

4. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate.

5. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.

6. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 344
Calories From Fat (25%) 84.69
% Daily Value
Total Fat 9g 14%
Cholesterol 0mg 0%
Sodium 562mg 23%
Total Carbohydrates 40g 13%
Protein 22g 44%

Source
Source: National Pasta Association
Web Page: www.ilovepasta.org

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1 5-pound Boston butt roast
2 tsp vegetable oil
1 1/2 cups water
1 8-oz. tomato sauce
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup brown sugar
salt to taste
pepper to taste
1 tsp celery seeds
1 tsp chili powder
dash hot pepper sauce

1. Randomly pierce the surface of the roast with a sharp knife.

2. In a Dutch oven, brown roast on all sides in hot oil. In a mixing bowl, combine remaining ingredients and mix well.

3. Pour sauce over roast and bring to a boil.

4. Reduce heat, cover and simmer 2 hours or until pork is fork-tender.

5. Baste roast with sauce during cooking time.

6. Slice or chop to serve.

Servings: 20

Nutrition Facts
Serving size: 1/20 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 260
Calories From Fat (40%) 104.21
% Daily Value
Total Fat 11g 17%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrates 4g 1%
Protein 33g 66%

Source
Source: National Pork Board
Web Page: www.theotherwhitemeat.com

Author Notes
This recipe serves 20, so its great for family gatherings. Serve pork with coleslaw and sliced new potatoes.

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Beef: The Untold Story of How Milk, Meat, and Muscle Shaped the World

12 oz Fettuccine, uncooked
1 lb fresh baby carrots
1 10-oz. bag frozen pearl onions
1 lb beef tenderloin tips or steaks, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 Tbs margarine
2 tsp minced garlic
1 10 1/2-oz. can double-strength beef broth, undiluted
1/3 cup dry red wine such as cabernet sauvignon
1 1/2 tsp dried thyme leaves
Chopped fresh thyme or Italian parsley (optional)

1. Cook pasta according to package directions. Add carrots during last 5 minutes of cooking time.

2. Meanwhile, thaw onions in microwave oven at high power about 2 minutes or in a bowl of cool water; drain. Combine flour, salt and pepper in a plastic bag. Add half of beef to bag; shake to coat.

3. Melt 1 tablespoon margarine in a large, deep nonstick skillet over medium-high heat; add floured beef. Quickly brown beef, turning once, about 2 minutes. Transfer to plate and set aside.

4. Melt remaining tablespoon of margarine in skillet; repeat browning with remaining beef, reserving any flour mixture in bag. Transfer beef to same plate.

5. Add garlic to drippings in skillet; cook 2 minutes, stirring occasionally. Add any remaining flour; mix well. Add beef broth, thawed pearl onions, wine and thyme to skillet; bring to a boil. Stir in reserved beef. Simmer uncovered about 4 minutes or until beef is pink in center and sauce has thickened slightly.

6. Drain pasta and carrots; arrange in shallow soup bowls. Toss pasta with beef mixture; sprinkle with fresh thyme or parsley if desired.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 344
Calories From Fat (25%) 84.69
% Daily Value
Total Fat 9g 14%
Cholesterol 0mg 0%
Sodium 562mg 23%
Potassium 0mg 0%
Total Carbohydrates 40g 13%
Protein 22g 44%

Source
Source: National Pasta Association
Web Page: www.ilovepasta.org

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INGREDIENTS

2 lb. ground beef
2 onions, finely chopped
1 egg
2 slices bread broken into bite sized pieces
1 tsp. salt
1/2 tsp. pepper
1 tsp. garlic salt
1 tbsp. canola oil
2 cans (10.75 oz) tomato soup

DIRECTIONS

In medium bowl, mix all ingredients except for the tomato soup. Form mixture into medium sized meatballs.

In large skillet heat canola oil until hot. Brown meatballs until browned on all sides. Place meatballs in crockpot.

In medium bowl pour soup and 2 cups water; mix well. Pour over meatballs in crockpot. Cook on high for 4 hours or low for 6 hours.

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