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Painted Hills Natural Beef Monthly November 2011, Issue 37 CATTLEMAN’S CORNER CATTLEMAN’S CORNER AS ALWAYS OUR CATTLE ARE BORN, RAISED & PROCESSED IN THE USA Find us on Facebook Find us on Facebook Marinades are seasoned liquid mixtures that if needed, can help tenderize meat. • Always marinate in the refrigerator, never at room temperature. • If a marinade is to be used as a baste or sauce, reserve a portion of it before adding the beef. Marinade that has been in contact with raw meat must be brought to a full rolling boil before using it as a sauce. • Allow about 1/3 to 1/2 cup marinade per pound of beef. Marinating for tenderness: • Use with less tender beef cuts from the chuck and round. • Acidic liquids in marinades help tender- ize meat fibers. These liquids include wine, vinegar, citrus, or other fruit juices and soured milk products (yogurt & buttermilk). • Marinating time allow-six to eight hours, or overnight in the refrigerator. At A-D Feedlot in Nampa, Idaho we raise all our feed and this time of the year we are busy putting corn silage in the pit, and finishing the 4th and last cutting of alfalfa. I hope to start combining dry corn soon as we are down to about 40 days left in the bins. We have most of the yearlings on feed and are resting irrigated grass to wean our calves on. This time of the year cattle are feeding really well and the market is good, I hope we can all show a little prof- it. We are shipping fat cattle for harvest to Painted Hills Natural Beef every week. This past summer I took the Beef Advocacy Program, and hosted an Owyhee County agent who came to the feedlot to give our crew a refresher course on the Beef Quality Assurance Program. In August the Idaho State Department of Agriculture, conducted a tour for 56 registered dieticians showing them where and how some of their product is grown and raised. They toured the dairy next door to us and our farm and feedlot, while they were at the feedlot we let them off the bus to walk thru the mill, feed storage area, and down a feed alley to see the finish ration and cattle. The cattle found them to be quite interesting. We wrapped up the tour with a delicious Painted Hills Natural Beef Tri-Tip lunch at a local winery. I also just finished my G.A.P. Audit, it seems like I have to spend too much time negotiating rules and regulations; it sure makes you want to get on horseback and sort cattle. Hope you are having a good fall season. Jim Hoagland & A-D Crew MAGICAL MARINADES MAGICAL MARINADES For our Retailer Partners Give Your Customers More Reasons to Be Thankful: Help them add Beef to the Thanksgiving Menu! While Thanksgiving is traditionally considered “Turkey Day,” many of your customers may be receptive to incorporating beef into their celebrations; Holiday guests will appreciate the flavors that assist their taste-buds in giving thanks. ® • Suggest your customers serve a small roast, such as a Tenderloin Roast, along side a smaller turkey to give their guests meal options and provide a juicy alternative to turkey. • Suggest starting off their meal with a delicious beef appetizer. • Prepare spicy chili or a big pot of steaming stew for an easy way to feed the whole group. Information from: The Beef Checkoff Program CHEF’S SPOTLIGHT CHEF’S SPOTLIGHT Located In the heart of Seattle on the third floor of the corner Market Building, Matt’s in the Market offers spectacular views of Elliott Bay, with an intimate setting that makes you feel like you are part of the ceaseless ebb and flow of Pike’s Place Market. Be prepared to savor every morsel of blissfully delicious food, Matt’s has access to the very best vegetable gardens, fruit orchards, flower gardens and the best purveyors of fish, meat, cheese and dairy. Every day, Execu- tive Chef Chester Gerl creates a menu based on the freshest ingre- dients the market currently has to offer, combined with the choicest fare from around the Pacific Northwest. Chef Gerl has an unswerving dedication to deliver unforgettable culinary pleasures every time, which is exactly why he uses Painted Hills Natural Beef. Next time you are in Seattle be sure to eat at Matt’s in the Market, try their delicious Painted Hills Natural Beef Braised Beef Brisket Sandwich with roasted onions, horseradish aioli, arugula on brioche with house made salt-pepper chips; or the Painted Hills Natural Beef Tenderloin with wild mushroom ragout, rapini, and Bluebird Farms farroto. Projects Specialist K’Lynn Kennedy recalls “it’s the BEST beef brisket sandwich I have ever had.” Tips From: www.beefitswhatsfordinner.com First & Pike 94 Pike Street Suite #32 Seattle, WA 98101 HOLIDAY GIFT BOX PROMOTION HOLIDAY GIFT BOX PROMOTION Painted Hills Natural Beef offers a special way to show your appreciation to the people in your life, with three unique delicious, high quality gift boxes to choose from. Gift Boxes NOW Available Let us do the shopping for you this holiday season! Let us do the shopping for you this holiday season! Phone: 877-306-8247 E-mail: [email protected] Online: www.PaintedHillsNaturalBeef.com 3 easy 3 easy ways to ways to order order • Savory Variety Sampler • The Ultimate Snack Sampler • Premium Steak Sampler
