A UW-Extension Beef Cow/Calf Producer Meeting

A UW-Extension Beef Cow/Calf producer meeting is scheduled for Wednesday, September 14th, 5:00 PM, at Country Fresh Meats located at 9902 Weston Ave Weston, WI 54476

Our evening will kick off at 4:30 PM with registration.  Dinner will be served at 5:00 pm, followed by a brief welcome from the North Central Cattleman’s Association.  At 5:45 we will take a tour of the facility.  Country Fresh meats just completed an expansion of their facilities earlier this year.

Our educational program will start at approximately 6:15 PM.  Presentations will cover direct marketing beef and rules and regulations of marketing your own beef.

Directions to Country Fresh Meats: Take HWY 29 East to Exit 177, County Rd. J.  Proceed South on County Rd. J to Weston Ave turn West on Weston Ave.

A link to the workshop brochure can be found here: http://marathon.uwex.edu/2016/08/05/fall-beef-meeting/

Registration deadline: August 31st.

There is a $20 cost for this program, pre-registration is kindly requested for planning purposes.  For more information please contact Heather Schlesser, Marathon County Dairy/ Livestock Agent at 715-261-1239 or heather.schlesser@ces.uwex.edu.

 

GRILLED T-BONE STEAKS WITH BBQ RUB RECIPE

Grilled T-Bone Steaks with BBQ Rub -- This could be called beef at its best. A simple rub including chili powder, garlic and brown sugar adds that special touch.
INGREDIENTS
2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds)
Salt
 
BBQ Rub:
2 tablespoons chili powder
2 tablespoons packed brown sugar
1 tablespoon ground cumin
2 teaspoons minced garlic
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon ground red pepper
 
INSTRUCTIONS FOR GRILLED T-BONE STEAKS WITH BBQ RUB
 
1.Combine BBQ Rub ingredients; press evenly onto beef steaks.
 
2.Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired.
 
Test Kitchen Tips
To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
Total Recipe Time: 25 minutes
•Makes 4 servings

STEAK KABOBS & WILD RICE WITH MUSHROOMS

Steak Kabobs & Wild Rice with Mushrooms --

Total Recipe Time: 30 minutes

Makes 4 servings

INGREDIENTS

  1. 1 pound beef Round Tip Steak, cut 1 inch thick
  2. 1/2 small red onion, cut into 3/4-inch wedges
  3. 1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices
  4. 1 small red or green bell pepper, cut into 1-inch pieces
Marinade:
  1. 2 tablespoons water
  2. 2 tablespoons coarse-grain Dijon-style mustard
  3. 2 tablespoons red wine vinegar
  4. 2 large cloves garlic, minced
  5. 2 teaspoons vegetable oil
  6. 1/2 teaspoon coarse grind black pepper
Rice:
  1. 2 teaspoons vegetable oil
  2. 2 cups thinly sliced mixed mushrooms such as cremini or shiitake
  3. 1 package (6 ounces) wild rice blend

INSTRUCTIONS FOR STEAK KABOBS & WILD RICE WITH MUSHROOMS

  1. Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
  3. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and pepper evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Serve kabobs over wild rice.