Fork-tender beef takes center stage to satisfy cravings

By Tawnie Graham

There is something magical about cooking beef. It might be the intoxicating smoky fragrance of tri-tip sizzling on the outdoor grill, the irresistible aroma of slow-cooked steak bites filling the kitchen as fork-tender beef simmers in a deliciously intense garlic-butter sauce or the complex Mexican spices rising from braised beef drenched in a rich chili broth. However it is cooked and whatever it is paired with, beef has a way of taking center stage. Its robust, umami-rich flavor awakens the senses, stirs the appetite and always satisfies the palate.

The benefits of beef go beyond its flavor. California ranchers produce beef that provides quality protein along with nutrients such as iron, zinc, B vitamins and choline that help fuel busy days in the classroom, the office or out in the fields. At every stage of life, beef can be a nutritious and nourishing part of a balanced diet, providing the protein and essential nutrients bodies need to support healthy growth and development.

Beef can be one of the early foods introduced to children because it provides iron and zinc. These nutrients are especially important when babies need extra support for healthy growth and development.

A diet that includes nutrient-dense lean beef supports growth and mental health for teens and may improve emotional well-being and cognitive function.

Phosphorus, calcium and magnesium found in beef are essential to bone strength and may help reduce the risk of osteoporosis in older adults. As with teens, older adults benefit from nutrient-dense lean beef, which may improve mental wellness and brain health.

California is the fourth largest beef producer in the U.S., and the state’s diverse geography and climate create a variety of grazing conditions that can influence the flavor and quality of beef produced. Whether your choice is grain-finished or grass-fed beef, make it a part of your meal planning and health journey and try some of my favorite recipes, including Korean beef bowls, slow cooker beef stew, beef barbacoa tacos and cheeseburger sliders.

Tawnie Graham is a registered dietitian nutritionist, cookbook author, owner of food blog Kroll’s Korner and a mom. Follow her on krollskorner.com and Instagram at @krolls_korner.

In this edition…

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• Ag program aims to upskill farmworkers
• Immigration raids slow farm work in the Central Valley
• El programa agrícola busca mejorar las capacidades de los trabajadores agrícolas
• Cal Poly proposal jeopardizes its own farming roots
• Survey findings: High diesel prices threaten farm viability
• Expert talks illegal cannabis impacts on agriculture
• Two species to get full protection as CESA candidates
• Growers harvest short pistachio crop as costs mount
• The FELS Hotline: How to handle worker terminations
• Protect your land and crew: Call 811 before any digging
• A fresh twist on cider
• Recipes: Made to be shared
• The scenic route: Pit stops at California farms and ranches
• Bountiful Finds
• Fork-tender beef takes center stage to satisfy cravings
• Bottling the future
• How can fall citrus applications control overwintering pests?
• New Calrose rice variety has better milling quality