May is Beef Month in Kentucky! As Kentuckians we celebrate our state in so many ways, but especially when it comes to Basketball, Bourbon and BEEF! Cattle farming is a Kentucky tradition dating back to the 1700s. Today, Kentucky is home to more than 38,000 cattle farmers working hard, through any challenge, to produce high quality beef for your family. To celebrate this year we have gone digital! Make sure to follow along on our social platforms as we highlight producers, recipes and our communities.
But, we want to do more than just celebrate Kentucky, we want to give back too. This year we are providing beef swag bags to beef retailers and providers when you share a picture using the #beefbrag. In the past month and coming months, we rely on our retail and food service providers to adapt and restock everyday- and they are stepping up to the challenge!
Help us celebrate the kick off to summer grilling this May with our featured Beef Month recipes. Our 2020 recipes will be sure to be a show stopper at any event this grilling season.
Homemade Pimento Beer Cheese on top of a juicy burger, this is a show stopper.
What is more Kentuckian than steak marinaded in bourbon? These kabobs are the perfect staple to your cookout.
Steak is as classy as it gets in this grilled steak salad.
Don't forget dessert! These flourless chocolate cakes use beef tallow, topped with a bourbon caramel sauce.
Grilling is one of the most exciting ways to enjoy beef. Whether cooking on a gas or charcoal grill, in the backyard or at a tailgate, this cooking method provides maximum flavor and optimal tenderness.
Let's explore tips to make all your grilling adventures a success.
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking). If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium-high
Use an ovenproof or instant-read thermometer to monitor doneness, and let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
Here’s another step novice cooks often overlook: resting the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
If you're slicing the steak before serving, be sure to go across the grain. There’s no shortage of tips for assembling a great burger. For steaks, we recommend topping them off with compound butter or serving with a sauce.