Nutritious and Delicious
Beef is America’s favorite protein and is also a very nutrient dense food. A 3-ounce serving of lean beef has about 150 calories on average and is an excellent source of 10 essential nutrients like zinc, iron and B vitamins. Most importantly, a single serving of beef provides nearly 50 percent of the Daily Value for protein. Surprisingly, there are more than 29 cuts of lean beef with a total fat content that falls between a skinless chicken breast and skinless chicken thigh when comparing cooked 3-oz. servings. Visit to learn more.

Also, new research connects lean beef and heart health. Lean beef as part of a heart-healthy diet has been shown to lower LDL (bad) cholesterol levels by as much as 10 percent – comparable to any other recommended heart-healthy diet. That’s because half of the fatty acids in beef are monounsaturated – the same heart-healthy type of fat found in olive oil. Finally, one-third of the saturated fat in beef comes in the form of stearic acid, the same fat recognized as beneficial in chocolate for its neutral effect on blood cholesterol levels.

What is Beef Aging?
Aging, or conditioning, of beef is a natural process that helps add flavor and tenderness to the meat. If beef is allowed to age, the natural enzymes in it will break down muscle fibers increasing the tenderness and palatability of the beef. There are two methods used to age beef: dry-aging and wet-aging.

Wet Aging
The aging of meat in airtight, vacuum-sealed bags

Aged up to 21 days on average

Refrigerated conditions of 32 – 34 degrees F.

Most common method for aging beef

Produces enhanced tenderness and traditional beef flavor

Dry Aging
The process of placing an entire carcass or wholesale cuts, uncovered, in a refrigerated room

Aged up to 28 days or longer depending on the purveyor

Aged uncovered in refrigerated conditions of 32 – 34 degrees F under strictly controlled humidity and air flow

Less common method of aging due to complexity and increased costs resulting from yield loss

Produces a distinctive brown-roasted beef or “nutty” flavor

How Do You Like Your Beef
Grilling is one of the most popular ways to enjoy beef. Whether cooking over gas or charcoal, nothing matches the mouth-watering flavor of beef fresh from the grill.

Bring beef to room temperature before grilling. Be creative and experiment with the many beef seasoning recipes available or keep it simple with Kosher salt, pepper and garlic. Cook over medium heat. Cooking over too hot a flame can char the outside of beef cuts while the interior remains underdone.

The degree of doneness can be confirmed using an instant-read thermometer inserted horizontally from the side but not touching bone or fat. You can also check for doneness using your finger. Rare meat moves easily when pressed with your finger, while a well-done steak is stiff. Medium-rare is right in the middle.

After cooking allow beef to stand 5 to 10 minutes before serving. While standing, the temperature will rise about 5 degrees to the desired doneness.

See our Fresh Beef Cuts Guide for different cuts of meat.


Grilling Recipes
Filet Mignon with Red Wine Sauce
• Cajun Filet Mignon with Tomatillo Salsa and Fresh Lime Juice
• Filet Mignon with Blackberries
NEW Teriyaki Filet Steak Hors D’oeuvres
• Porterhouse Steak with Jalapeño Butter
• T-Bone Steak with Blue Cheese Topping
• Grilled New York Strip with Jack Daniel's Mushroom Sauce
• Grilled Skirt Steak Summer Salad
• Grilled Skirt Steak Tacos with Jicama Slaw
NEW BBQ Spiced, Grilled Baseball Steaks (Top Sirloin)
• Top Sirloin Steak with Hickory Smoked-Salt & Brown Sugar Rub
• Grilled Top Sirloin and Stone Fruit Salad
• Grilled Rib Eye Steak Sandwich
   Smoked Mozzarella Cheese Roll with Tomato Relish Tossed with Chipotle Vinegar and Basil-Chili Oil
• Southwestern Barbecue Steaks
• Southwestern Crusted Rib Eye and Guajillo Vinaigrette Salad
• Rib Eye Steak with Hickory Smoked-Salt & Brown Sugar Rub
   with Whiskey Butter, Candied Shallots & Gorgonzola Corn Cakes
• Garlic Rubbed Rib Eye Steak And Avocado Salad
   with Basil-Green Chile Oil and Smoked Chipotle Vinegar
• Jalapeño Peppered Flank Steak Estilo Puebla
NEW Marinated Flank Steak Caesar Salad
   with Button Mushroom & Artichoke Topping
• Flank Steak Stir Fry with Nectarines and Yakisoba Noodles
• Flank Steak Fajita Chili
• Rib Eye Stir Fry with Napa Cabbage and Yakisoba Noodles
Flat Iron Steak with Blue Cheese and Toasted Almond Butter
• Grilled Flat Iron Steak and Asparagus Salad
• Flat Iron Steak with Roasted Corn Salsa
• The Wedgie
• Tomato Beef Salad
• Harris Ranch “Gilroy Garlic Festival” Steak Sandwich

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Short Ribs    Skirt Steak    Flank Steak    Tenderloin

Appetizer Recipes
NEW Teriyaki Filet Steak Hors D’oeuvres
• Beef Carpaccio Pinwheels & Spicy Tomato Chutney
Filled with Horseradish, Fresh Herbs, and Served with Garlic Almond Crostini
• Grilled Asparagus Wrapped with Citrus Heat Tenders
Topped with Sesame Seeds and Fresh Plum Sake Wine Glaze
• Grilled Peaches Wrapped with Smoked Tenderloin
Topped with Balsamic Syrup & Mascarpone Cheese
• Yorkshire Pudding with Cheddar Cheese & Chives
• Open Faced Tri Tip Bruschetta
• Corned Beef Hash

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Marinades and Rubs
Marinades and rubs often help enhance–not mask–the delicious flavor of Harris Ranch beef. Marinades are seasoned liquid mixtures that add flavor and in some cases help tenderize beef. A tenderizing marinade must contain an acidic ingredient (lemon juice, yogurt, wine, vinegar) or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.

A rub is a blend of seasonings, such as fresh or dried herbs and spices, used to flavor the surface of uncooked meats. Paste-type rubs often contain some oil, crushed garlic or mustard.

See our Cooking Tips page for more information

• Harris Ranch Restaurant Marinade
• Balsamic Marinade for Steak
• Hickory Smoked Salt-Brown Sugar Rub
• Pepper-Herb Rub
• Roasted Mushrooms
• Whole-Grain Mustard Horseradish
• Slivered Garlic and Onions
• Cabernet Reduction Sauce
• Sautéed Onions
• Cowboy Steak Chili Rub
• Coffee Rub Seasoning
• Blueberry Barbecue Sauce
• Steak On A Stick Sauce
• Spicy Steak Rub
• Steak Kabob Marinade
• Blue Cheese Butter

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