Celebrate 500 years of cattle in Florida by eating beef for the holidays

The holiday season is rapidly approaching. As Florida marks 500 years of cattle ranching this year, what better way to say thanks to the industry and celebrate this milestone than eating beef for the holidays?

Incorporating beef products into any meal packs in essential nutrients and protein your body needs. Beef provides you with a one stop shop source of iron, protein, B vitamins, necessary amino acids and more for a healthy diet.

Laura Bennett, a multi-county livestock agent with UF/IFAS Extension, is showing her thanks to the Florida cattle industry by serving a delicious rib roast for Thanksgiving dinner. This classic rib roast recipe by Beef. It’s What’s For Dinner, the brand funded by the Beef Checkoff and National Cattlemen’s Beef Association, is simple and comes together in just three short hours. This cut of meat is flavorful on its own, but pairing it with the horseradish sauce they recommend brings the flavor to a whole new level. They also have a classic holiday dinners section with more tasty options.

Beef to be sliced and served. UF/IFAS Photo by Tyler Jones.

“The chances of a bad eating experience is very slim when eating a rib roast. The key is to not overcook it,” said Chad Carr, a UF/IFAS associate professor of animal sciences specializing in meat. When cooking any meat products, make sure you have a meat thermometer to ensure the cut of meat is internally cooked to a safe temperature and cooked to your liking, Carr said.

If you are looking for a more economically friendly dish that will still wow your guests’ taste buds, try this beef bourguignon recipe. This cut of meat is generally more wallet friendly, but the end results are elegant and will have your guests thinking they are eating at a five-star restaurant.

“This is a cut of meat that needs low and slow heat for best results,” Carr said. Adding liquid and cooking it for a longer period of time will bring out a mouthwatering flavor. This recipe calls for searing the cut of meat first, but adding in some flour during this step will help it brown nicely.

This dish can be made using several methods, such as cooking on the stovetop, instant pot, pressure cooker, the traditional oven method or a slow cooker. “Traditional oven, in my opinion, gives the best results,” Bennett said.

If you already have your turkey defrosting for Thanksgiving, no worries! Who says you can’t cook both turkey and beef this holiday season?

Special thanks to Laura Bennett for recommending two of her favorite beef recipes.

By Madison Waldo


Posted: November 23, 2021

Category: UF/IFAS
Tags: Beef, Cattle Industry, Recipes

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