Better beef: the key to a brighter world?

It’s a vision I can easily get behind.

“When people are traveling more nowadays and they’re out of the house, when we can get behind a grill, get in that backyard with our family and friends—that’s one good way to reconnect with people,” says Weber’s Grill Master. (I’m not easily impressed by titles, but I kind of love the sound of that one.)

As farmers and ranchers, you do your part to make that happen. Every day managing and working and paying attention, you’re creating the raw ingredients that make those connections possible and the end result ever more enjoyable. When you focus on quality, as we (and the market) have asked you to so many, many, many times, it gives the grillers confidence that their backyard gathering will have a happy ending.

But do you ever find yourself wishing you knew as much about perfecting a sizzling steak as you do about cattle rations?

Then this series is for you. (And for me – we delay turning our A.C. on as long as possible, so to both avoid dishes and a hot kitchen, I spend a lot of time at the grill this time of year. Yet, even as I enter my 10^th summer with this branded beef company, I still have a lot to learn about the finer points of making the magic happen.)

Just in time for sunshine and summertime, we’re going to give you a quick look at the science of grilling and how to apply that in your own backyard.

Here’s today’s tip: “Let the beef shine and complement it with seasoning and smoke,” says Texas meat scientist Jeff Savell. “Don’t overpower it.”

He suggests a little salt and pepper.

“Always remember that kosher salt is flakier salt and weighs less than normal table salt,” the researcher says. “So if your recipe calls for a tablespoon of salt, know that you really need 2 tablespoons to equal it.”

Also, unless you go through a lot of seasoning, it’s best not to buy it in bulk. “Pepper, once it’s ground, it’s losing its flavor pretty quickly,” he says as an example.

“Simple” doesn’t mean you can’t experiment with different flavors, just use them in moderation.

Want inspiration? Visit the recipe section on our consumer website: http://www.certifiedangusbeef.com/recipes/.

May your bottom line be filled with black ink and bellies with better beef!

Miranda

Be sure to follow along each week during Beef Month, as we cover everything from time and temperature to serving tips.

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