HARRIS RANCH NEWS & PRESS RELEASES

For over 50 years, Harris Ranch Beef Company has continually strived to produce the highest quality beef in the World. The Harris Family began farming in California’s agriculture rich San Joaquin Valley in 1937 and over the years has built a large and unique vertically integrated beef production system. Still family owned and operated, the Harris Family has always taken great pride in raising its beef to be as pure and great tasting as nature intended. This tradition of quality is evident in all of our beef products—you can truly taste the difference.

AUGUST 10, 2016
Harris Ranch Beef's Cooking for a Cause Rewards Creativity
APRIL 28, 2016
Livestock and Climate Change: Fact and Fiction
FEBRUARY 25, 2016
John Harris and Harris Ranch Restaurant to Receive Lifetime Achievement Award
MAY 28, 2015
Independent Lab Results Confirm Salt, Not Glass,
Found In Harris Ranch Ground Beef
APRIL 20, 2015
Do almonds use 10% of California’s total water supply?
MARCH 30, 2015
Jonathan Farrington Appointed to Vice President & General Manager of the Harris Ranch Inn & Restaurant Hospitality Division
MARCH 16, 2015
Harris Farms Asparagus Shed on KSEE 24
NOVEMBER 3, 2014
John Harris 2014 Agriculturalist of the Year - (video)
OCTOBER 21, 2014
Spice Up Game Day with Harris Ranch House Fajitas
August 12, 2014
Harris Ranch Baseball Cut Top Sirloin is a Homerun for BBQ
June 30, 2014
Harris Ranch Grilled Rib Eye Steak, A Tasty Summer Indulgence
May 28, 2014
Columbus Foods and Harris Ranch Announce Joint Venture to Expand Deli Meat Production
March 24, 2014
Book Review: The Meat Racket
July 1, 2013
Pioneering the Farm to Fork Experience
March 1, 2013
Students from Elite Cooking Schools get Lessons in Valley’s Farm Fields
July 26, 2012
Building a Better Burger Starts with a Quality, Juicy Foundation
June 13, 2012
Beef To Go from Harris Ranch
May 30, 2012
Pair Dad’s Personality to his Favorite Steak
March 2012
Flying with Faber - A Visit to Harris Ranch
February 8, 2012
Harris Ranch Brings a New Cook to the Kitchen with the Online Chef

Harris Ranch Beef's Cooking for a Cause Rewards Creativity

August 10, 2016 - Santa Rosa, CA


Media Contact:
Tyffani Peters-Sedgwick
707-318-2726
tyffani@mediamongerpr.com
Hi-res images and video clips available upon request
Harris Ranch Beef's Cooking for a Cause
Rewards Creativity
Creativity and an original recipe using Harris Ranch Beef will help inspire more creativity for Sonoma County residents involved with the Becoming Independent Art Program. In June, Harris Ranch Beef and G&G Supermarket in Santa Rosa hosted the 2nd Annual Cooking for a Cause Grilling Challenge. Ten local teams, each representing a charity, grilled Harris Ranch beef while G&G customers tasted the creative entries and voted for their favorite. The grand prize of $2000 cash was awarded to the team "Independent Ladies for BI" for their Asian Kabob over Thai Slaw, (see recipe below).

A 2nd prize of $500 in Harris Ranch Beef was awarded to Team St. Vincent De Paul, and a 3rd place prize of $250 in Harris Ranch Beef went to "B's Family Barbeque" cooking for the Abandoned Children's Fund.

"We all really enjoy cooking," says Arlis Gehrke-Minetti, a team member of Independent Ladies for BI. "Winning a cooking contest was on my bucket list. I strongly feel cooking is an expression of sharing love."

Gehrke-Minetti says the team will donate their winnings to the Becoming Independent Art Program, which provides artists with disabilities with inspiration, instruction, encouragement, and opportunity for exhibitions and sales.

Originally, the Harris Ranch Cooking for a Cause competition did not include a 2nd and 3rd place prize, only the Grand Prize of $2,000. However, Brad Caudill, Vice President of Marketing for Harris Ranch Beef was so moved by the effort put out by the teams for their charities, he wanted to offer more.

"We had some really good food out there," says Caudill. "The money is going to such great causes, we just wanted to reward the efforts of as many teams as we could."

Asian Kabob with Thai Peanut Slaw
From Independent Ladies for Becoming Independent
Serves 6

For the rub
1 tbsp brown sugar
1 tbsp Chinese 5 spice powder
1 tsp ground ginger
1 tsp salt
1/8 tsp red pepper (increase pepper if you like it spicy)
Three 1 1/2-inch-thick boneless rib eye steaks, excess fat trimmed

Cut meat in 3/4" pieces. Mix all ingredients together and toss with cubed meat. skewer with onion, red pepper and a pieces of fresh pineapple (note do not place pineapple on the skewers until just before grilling, as it will break down the meat).

Teriyaki Hoisin Glaze
1/2 cup ketchup
1/2 cup light soy sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 cup sugar
1/4 cup hoisin sauce

Mix all ingredients together and heat just to boiling to combine flavored and let cool. Brush on meat just before grilling.

Thai Peanut Slaw
4 cups Cole slaw mix
1 tbsp chopped basil
1 tbsp chopped cilantro
1 package dry ramen noodles crushed (save seasoning packet for another use)
1/2 cup sliced almonds
1/4 cup butter

Dressing
2 tbsp peanut butter
2 tbsp soy sauce
2 tbsp lime juice
2 tbsp honey

Melt butter, add crushed noodles and almonds and toast. Cool. Beat peanut butter, soy sauce, lime juice, and honey until smooth. Toss coleslaw mix, basil, and cilantro with toasted noodles and almonds. Add dressing and toss again.

About Harris Ranch Beef Company
For over 50 years Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Located in California's Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed, and humanely processed exclusively by Harris Ranch. Few, if any, beef companies- other than Harris Ranch- can claim they control all aspects of production. Still family-owned and operated, the Harris family takes great pride in raising its beef to be as pure and great-tasting as nature intended.
For more information please contact:

Brad Caudill
VP Marketing, Harris Ranch

559.896.3081 office





About Harris Ranch Beef Company
For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

John Harris and Harris Ranch Restaurant to Receive Lifetime Achievement Award

March 3, 2016 - Selma, CA

One of California’s original “farm to fork” restaurants and its owner are about to be lauded for a lifetime of success. Harris Ranch Inn and Restaurant has been welcoming hungry travelers, notable dignitaries, and customers in search of California’s freshest cuisine since 1977. Owner John Harris, who not only oversees the Harris Ranch Inn and Restaurant, but also several thousand acres of fruits and vegetables, and one of the largest beef production facilities in the West. On March 7th, The Central California Restaurant Association will honor John and Carole Harris and their Harris Ranch Restaurant with a Lifetime Achievement Award.

“We are proud to be part of the food business as restaurateurs, producers of beef, and growers of fruits and vegetables in the fertile San Joaquin Valley," says John Harris. "We have been in a number of types of business over the years, but running a restaurant has to be the most challenging. It takes a lot of things going right and not much going wrong to make it. We are successful because of our customers, our employees, our suppliers, and our community.”

Harris will receive the award at the “Best of the Valley Restaurant Awards” ceremony and dinner, considered to be the “Oscars” for the Central Valley restaurant industry. Harris Ranch Restaurant is also proud to serve their signature prime rib, to the approximately 650 attendees. A local board of 20 representatives from the restaurant and foodservice industries selected Harris as this year’s recipient of the prestigious award.

“We feel this award is well-deserved,” says Gary Honeycutt, owner of BJ’s Kountry Kitchen, and board member for the Fresno chapter of the California Restaurant Association.“For so many years John Harris has run a successful restaurant, hotel, beef company and farming business. He does so much good for the industry, and he also does a lot of good in the local community.”

The Harris Ranch Inn & Restaurant is located midway between Los Angeles and San Francisco and features multiple restaurant venues, a full bar and Country Store. For generations guests have made Harris Ranch a culinary destination, whether they drive or even fly, using the restaurant's private landing strip. The reward is some of the most tender, juicy cuts of beef produced by Harris Ranch, just a few miles away. Menus also feature produce grown on neighboring acres, including almonds, pistachios, oranges, grapes, tomatoes, winter vegetables and more. The Harris Ranch Restaurant is one of California's original "farm to fork" restaurants, and today it serves an average of 1,500 entrées per day, making it one of California's highest volume, independently owned restaurants.

Although it has grown a great deal over the years, Harris Ranch remains a family operation at heart. It is a company that has been built over multiple generations of hard work, dedicated leadership, and innovation. Everything about the interiors, from the custom made wool carpets and fabrics, to the booths that look like they are in horse stalls in the Jockey Club room, and the old shipping labels in the Farm House room, express different facets of this very colorful company. Carole and John Harris are always looking forward to the next decorating project!

Click here to download Harris Ranch Inn & Restaurant photos.

For more information please visit www.HarrisRanch.com or contact:

Brad Caudill
VP Marketing, Harris Ranch

559.896.3081 office
559.392.5975 cell

Rosie Davenport
Director of Sales & Marketing, Harris Ranch Inn & Restaurant

559.935.0717



John Harris
Corporate Chairman/Owner
Harris Ranch Beef Company
Harris Ranch Inn & Restaurant
Harris Ranch Inn & Restaurant Jockey Club


About Harris Ranch Beef Company
For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

Independent Lab Results Confirm Salt, Not Glass,
Found In Harris Ranch Ground Beef


May 28, 2015 - Selma, CA

Two independent lab results confirm the objects reportedly found in a 5-pound package of Harris Ranch ground beef were indeed salt crystals, not glass. Harris Ranch submitted samples to the labs last week after a consumer reported finding glass in a package of ground beef she purchased from the Grocery Outlet store in Oakley, CA.

The customer who returned the product to the store did not produce a receipt showing it was in fact purchased at Grocery Outlet nor did she have the packaging it came in indicating the manufacturer. Out of an abundance of caution, Grocery Outlet temporarily removed the 5-pound packages of Harris Ranch ground beef from store shelves.

Food Safety Net Services, an accredited national laboratory, completed their initial investigation at their lab in Fresno, CA the day after the report was made. A second confirmation of those results came from the Food Safety Net Services lab in San Antonio on May 22.

“While we remained steadfast in our confidence it was not glass, we are pleased to have our preliminary findings confirmed in that the alleged foreign objects were little more than common ice cream salt,” said Dave Wood, Chairman, Harris Ranch Beef Division. “Glass is not allowed in our processing facility which makes contamination during processing at Harris Ranch Beef Company virtually impossible. It is clear the salt was added after the ground beef left Harris Ranch’s production facility as none of our fresh ground beef contains salt or any other additive.”

A family-owned company, Harris Ranch produces in excess of 45 million pounds of ground beef annually. “We have one of the safest ground beef facilities in the nation and are proud of our safety record,” said Wood.

Wood continued, adding that, “We are very protective of our brand – one we have worked for decades to build. This incident is evidence of how an unfounded accusation can potentially impact a well-respected food brand. Like any company that’s built a brand, we will vigorously defend it against unsubstantiated claims. Fortunately, Harris Ranch’s long-standing food safety record remains intact.”


For more information, please contact:
Brad Caudill
VP Marketing, Harris Ranch
559.896.3081 office
559.392.5975 cell



About Harris Ranch Beef Company
For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world.   Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

No, Almonds Don’t Use 10% of California’s Water

Source: © Copyright 2015 Almond Board of California. All rights reserved
April 8, 2015

Almond Board of California continues to respond to inaccurate information in the media about growing almonds. This is done through letters to the editor, direct follow-up with reporters and journalists, comment section postings and more. Proactive media outreach includes desk-side briefings, orchard tours, pitching positive story ideas and expert interviews. Below is an excerpt from a response to a myth that originated in a Slate article and has since spread to other media. This response was originally posted on the ABC blog.



Do almonds use 10% of California’s total water supply? The short answer is no.

This myth, which we’ve heard a few times in the media, seems to trace back to a Slate article from last May. Its author generally engages in a thoughtful and nuanced discussion of California’s water use. He notes that almonds are an important economic contributor in the state, and that all foods require water, including some that are far more water-intensive than almonds.

Unfortunately, in the months since the original post, others have ignored those parts of the Slate article while repeating this one claim, which doesn’t, shall we say, “hold water.”

Slate Article Claim
Here’s what the author says:

California as a whole diverts or pumps 43 million acre-feet of water each year to supplement its meager rainfall. In total, agriculture consumes 34 million acre-feet of that. (An acre-foot is just what it sounds like: the amount of water needed to cover an acre of flat ground up to a foot, or about 325,000 gallons of water.) In 2013, there were 940,000 acres of almonds in California, according to the USDA. Each acre of almonds uses 3 to 4 acre-feet of water each year. … Almonds alone use about 10 percent of California’s total water supply each year. …

Recalcuating Almond Water Use
Water requirements vary by tree age and some other factors, but to give Slate the benefit of the doubt, let’s use the high end. That would be 4 acre-feet/acre x 940,000 acres = 3.76 million acre-feet. That’s an overestimate (keep in mind that more than 100,000 of those acres are not mature trees, so they require far less water), and it’s still not 10% of 43 million acre-feet.

But that’s just the tip of the iceberg when it comes to the problems with this calculation.

First: Forty-three million acre-feet of water is not California’s “total water supply.” In fact, from 2001 to 2010 (the most recent data available from the Department of Water Resources), the state’s total managed water supply averaged more than 80 million acre-feet.1 California’s managed water supply is divided among three sectors: urban, agricultural and environmental uses. Generally speaking, environmental use — things like managing wetlands and protecting various species of fish — is the largest of the three. That water is managed by humans — including through pumping and diversion — much like urban and agricultural water. According to the Public Policy Institute of California2, environmental use represents about 50% of the state’s total supply on average. But it’s left out of the author’s calculations completely. Accounting for environmental water as about half of the state’s total supply turns “less than 9%” into “less than 4.5%.”

Second: There’s no question that California is in the midst of a historic drought, but that doesn’t mean we should ignore the role of rainfall altogether. According to grower information collected through the California Almond Sustainability Program3, rainfall accounts for about one-quarter of almond tree water needs, on average, across the state. That means, in a normal year, the actual amount of California’s water that goes to almonds is closer to 3%. The exact number, of course, varies a bit from year to year, but you can clearly see that the 10% many have claimed is simply false.

It’s also worth noting that California farmers have steadily done more with less. In the past 40 years, the value of California agriculture has increased by more than 85%; during that period, the total California crop-applied water use fell by more than 5%.4 Even though the acreage of perennial crops in California, including almonds, increased during the 2000s, the total amount of managed water that went to farms held steady — so a shift in crops grown hasn’t meant more total water going to agriculture.

Be a part of the conversation. Consider writing a letter to the editor; share your story with the media through the Good Neighbor program; give a presentation to a local civic organization through the newly formed Speakers Bureau; share almond-growing facts on social media. Contact Carissa Sauer to get involved with these groups, or to access key messages, fact sheets and resources.- See more at: http://www.almonds.com/newsletters/outlook/no-almonds-don’t-use-10-california’s-water#sthash.I0AwFzVT.dpuf



About Harris Ranch Beef Company
For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world.   Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

Jonathan Farrington Appointed to Vice President & General Manager of the Harris Ranch Inn & Restaurant Hospitality Division

March 30, 2015 - Selma, CA

Harris Ranch Inn and Restaurant is pleased to announce the appointment of Jonathan Farrington to the position of Vice President & General Manager of the Hospitality Division, effective Monday March 30th. Jonathan was previously associated with Delaware North Companies, a major national food, beverage and lodging company for the past 7 years as Regional Director of Sales and Marketing, with specific emphasis on the Tenaya Lodge @ Yosemite, Sequoia National Park, and Kings Canyon National Park.

Jonathan’s 30 years of diverse general management, marketing and sales experience has been attained at many prestigious Four and Five Diamond properties such as the Lodge at Pebble Beach, the Resort at Squaw Creek, Monterey Plaza, Stanford Park Hotel, and Ventana Inn and Spa in Big Sur.

His duties at the Harris Ranch Hospitality Division will primarily consist of providing direction / oversight for all budgetary labor controls and contribution margins, employee training enhancement and relations, internal communication / guest relations, regulatory compliance, spearheading future project development / revenue centers, enhanced brand presence through increased marketing efforts, and fostering and developing a strong cohesive management and associate team at Harris Ranch Inn and Restaurant.

Jonathan was born and raised on the Monterey Peninsula / Carmel Valley area. He and his wife; Debbie currently reside in their beautiful mountain top home in Coarsegold. They have two sons, Greg, 16 and Jamison 12. Jonathan’s numerous interests are; running, gourmet cooking, camping / hiking, geology, and reading a good novel.

Jonathan will be acclimating himself and learning the lay of the land for the next few months, working with key managers / employees at Harris Ranch Inn and Restaurant during his assimilation. Please make sure to stop by his office at the restaurant to introduce yourself and offer up any pertinent information he may need to be equipped with to ease his transition.



About Harris Ranch Beef Company
For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world.   Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

Spice Up Game Day with Harris Ranch House Fajitas

October 21, 2014 - Selma, CA

Fall weekends are a great time to gather with friends and family and root for your favorite football team. Whether the celebration takes you to a little league field, a professional stadium, or the neighbor’s living room, a crowd-pleasing platter of steak fajitas can make it a sizzling celebration.Harris Ranch Beef | Spice Up The Game With Fajitas

One of the secrets to great beef is meticulous attention to feeding practices. Harris Ranch is one of just a few producers in the country that produces beef exclusively from cattle fed in their own feedlot. Harris Ranch cattle spend approximately 85% of their lives grazing on grass, then they’re fed a nutritionally balanced diet of corn and other feed grains, plus alfalfa hay, vitamins and minerals. The feed is milled at Harris Ranch under the guidance of a consulting animal nutritionist. The result is a juicy, flavorful cut of beef.

Harris Ranch House Fajitas are a great recipe to keep handy when entertaining a hungry crowd since the preparation is easy, and the recommended skirt steak, flank steak, or flap meat, are inexpensive cuts that won’t break the bank. The following recipe serves 4-6 hungry people, but can easily be multiplied to feed a whole team.

Ranch House Fajitas

Start with 3 cups Harris Ranch Restaurant Marinade:
8 oz. soy sauce
16 oz. water
2 oz. brown sugar
1 tbsp. granulated garlic
1/2 tsp. ground ginger
1 tsp. ground black pepper
2 dashes Tabasco
1 oz. lemon juice

Marinade Preparation:
Combine above ingredients and refrigerate.

Fajitas:
2 lbs. marinated Harris Ranch skirt, flap or flank steak
2 bell peppers (red, green or yellow), sliced
1 large red onion, sliced
2 medium tomato, wedged
3 cups Harris Ranch Restaurant Marinade (recipe to follow)

Fajita Preparation:
Slice steak across the grain into 1/4"-1/2" strips and marinate for at least four hours, or overnight if desired. Remove meat from the marinade and discard. In a sauté pan, sauté beef, onion and bell pepper over medium heat until beef is browned and onion and bell pepper are tender. Stir in wedged tomatoes and sauté for five minutes more. Serve immediately with warm flour tortillas, grated cheese, sour cream, salsa and guacamole. Serves 4-6.


Print Recipe  |  View All Harris Ranch Online Chef Recipes



About Harris Ranch Beef Company
For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world.   Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

Harris Ranch Baseball Cut Top Sirloin is a Homerun for BBQ
A hearty, crowd-cheering cut that won’t break the bank

August 12, 2014 - Selma, CA

Tossing a steak on the grill is as American as our favorite sport. Even with higher prices, when Americans choose to splurge for summer barbecues, a thick juicy steak is still the protein of choice. When home cooks are looking to impress a hungry crowd, but also want to watch their budget, a baseball cut top sirloin steak from Harris Ranch is a winning strategy.

The baseball cut gets its name from its rounded shape. This steak is cut from the center of the top sirloin. It’s lean, thick and flavorful, similar to filet mignon, at a smaller price. A Baseball Cut steak is not commonly found in a grocer’s meat case but the cut can be requested from a local butcher.

Harris Ranch recently served 400 baseball cut top sirloin steaks at a VIP party for the Sonoma Country Summer Music Festival in Santa Rosa, CA. As with most steaks, the secret is to cook them to the right temperature using a good meat thermometer.

Rare: Center is very red. (130° F)

Medium Rare: Center is very pink and slightly brown toward the exterior. (135° F)

Medium: Center is light pink; outer portion is brown. (140° F)

Well Done: Uniform brown throughout. (160° F)

Remember the temperatures will rise a bit once you take the steak off the grill to let it rest. If you don’t have a meat thermometer, feel it with your fingers. If the steak is very spongy it will be rare. Medium will have a firmer feel and well done will be very firm.

Seasoning the Baseball Cut steak will also win big points. Try using Harris Ranch’s trusted recipe for Pepper-Herb Rub.

Harris Ranch Pepper-Herb Rub

1 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/2 tsp. lemon pepper
1/4 tsp. rubbed sage
1/2 tsp. onion powder

Preparation:
Combine all ingredients; mix well. Using your hands, rub the mixture over the exterior of the steak. Makes enough to season 2-pounds of beef.


Print Recipe  |  View All Harris Ranch Online Chef Recipes



About Harris Ranch Beef Company
For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world.   Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Harris Ranch Grilled Rib Eye Steak, A Tasty Summer Indulgence

June 30, 2014 - Selma, CA

Americans love grilling season and beef is one their most favorite proteins to cook over an open flame. According to Beef Checkoff, all of the beef produced in the U.S. is being consumed, despite the increased cost. According to a recent survey, Americans believe beef is a quality protein that is worth paying a premium price. Ounce for ounce, beef is a nutrient-dense food, and an ideal source of zinc, iron and protein. These are nutrients our bodies crave.

Each year Harris Ranch produces over a half million rib roasts, many of which end up as steaks on our backyard grills. One of the most popular cuts in the summer is the Rib Eye steak. This cut comes from the lightly worked upper rib cage area, and tends to have good marbling, or flakes of fat within the lean muscle, which helps make beef more juicy, flavorful and tender.

Harris Ranch has been producing the highest quality and most consistent beef for over 50 years. Not many beef companies can truly claim they control all aspects of production, but Harris Ranch has built a uniquely integrated company where they control cattle sources, feeding and humane processing. Harris Ranch’s beef cattle spend about 85% of their lives grazing on western ranch lands before being finished on a nutritionally balanced diet of corn and other feed grains, plus alfalfa hay, vitamins and minerals. This helps add tenderness, flavor and juiciness to all Harris Ranch beef products.

When it’s time to indulge and grill a Rib Eye steak, Harris Ranch Beef recommends using a charcoal grill and lighting the briquettes 30 minutes in advance. Begin grilling when coals are covered with a light ash and are no longer flaming. Coals that are too hot can cause beef to overcook on the outside before the interior reaches the desired doneness. It is best to use a good meat thermometer placed in the center of the steak is best for accuracy.

Medium Rare: Center is very pink and slightly brown toward the exterior. (130° F)

Medium: Center is light pink; outer portion is brown. (140° F)

Well Done: Uniform brown throughout. (160° F)

Remember the temperatures will rise a bit once you take the steak off the grill to let it rest. If you don’t have a meat thermometer, feel it with your fingers. If the steak is very spongy it will be rare. Medium will have a firmer feel and well done will be very firm. A 1-inch thick Rib Eye steak can be cooked to medium rare in about 10 – 15 minutes, or about 5-7 minutes per side.

Turn the steak with tongs or a spatula, never a fork, which pierces the beef allowing flavorful juices to escape. Here is a classic rub created at the Harris Ranch Inn & Restaurant that will add great flavor to a Rib Eye steak, or any other cut of meat.

Hickory Smoked Salt-Brown Sugar Rub
Makes 1 cup

1/2 cup brown sugar
1/4 cup kosher salt
1/4 cup hickory smoked salt
1/4 cup granulated garlic
1/4 cup pepper, freshly ground

Preparation:
Combine all ingredients and store in an airtight container. Rub generously over the exterior of Rib Eye steaks before grilling. Enjoy!


Print Recipe  |  View All Harris Ranch Online Chef Recipes


For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.


For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Columbus Foods and Harris Ranch Announce Joint Venture
to Expand Deli Meat Production

May 28, 2014 - Hayward, CA

Columbus Foods, San Francisco-based producer of premium specialty meats since 1917, has announced expansion of its deli meat production through a new partnership with industry leader Harris Ranch. Family-owned and located in the heart of California’s San Joaquin Valley, Harris Ranch has been producing superior meats for more than 50 years. To ensure consistency and quality during the transition, the two manufacturers spent more than a year planning, testing and duplicating Columbus’ time-tested consumer favorite deli meat recipes within this new modern facility.

“Like Columbus, Harris Ranch is dedicated to producing the highest quality products with the utmost dedication to food safety,” said David Wood, Chairman and CEO of Harris Ranch Beef Company. “This is a good fit for both of our companies – and the synergies between Harris Ranch and Columbus will ensure a seamless production transition.”

Significant investment between both companies of more than $10 million dollars was made to ensure the implementation of a state of the art deli meat processing facility to support this venture. The current layout was built to produce an initial volume production of 25 million pounds of deli meat cooking and processing, but can be expanded to another 50 million pounds of capacity with minimal disruption to operations.

“Columbus’ deli cooking facility in South San Francisco is landlocked and necessitated we find a solution to provide for capacity expansion on our branded deli meat growth,” said Timothy Fallon, CEO and President at Columbus Foods. “By partnering with Harris Ranch we’re well-positioned to continue to provide the quality and taste that consumers and our retail customers expect from Columbus and meet continued growth in the coming years.”

About Columbus Foods
Founded by Italian immigrants in 1917, Columbus Foods is a venerable San Francisco Bay Area institution bringing its passion for food and commitment to authentic Italian culinary traditions to life. Old World family recipes inspire the most extensive hand-crafted collection of Italian-style dry cured salame and a rich assortment of premium deli meats that are marketed under the Columbus brand. Its products are available at specialty food stores and supermarkets nationwide. For more information, visit www.columbussalame.com. Columbus Foods is a portfolio company of Arbor Investments.


-more-

About Harris Ranch
The Harris name is deeply rooted in California history. Back in 1937, Jack Harris became one of the pioneering farmers on the west side of California’s San Joaquin Valley, planting crops where only desert had existed before. Through the years the farm grew to several thousand acres and today produces dozens of different crops enjoyed across the country and around the world. But it was Jack’s son, John, who turned the Harris name into one of the most recognized and trusted brands. He assembled a visionary management team, and together they built the family’s small cattle business into the sophisticated, state-of-the-art feeding and beef processing operation it is today. Harris Ranch is now the largest cattle feeder, beef processor and beef marketer in California and also one of the largest family-owned agribusinesses in the nation.

About Arbor Investments
Founded in 1999 and headquartered in Chicago, IL, Arbor Investments is a specialized private equity firm that focuses exclusively on acquiring premier companies in the food and beverage industry. The firm has acquired or invested in over 30 food and beverage companies in North America and currently has $700 million of assets under management across three funds..


For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.


For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Book Review: The Meat Racket

Review by Steve Kay, Editor & Publisher, Cattle Buyers Weekly
March 24, 2014

Why do journalists or writers keep picking on the U.S. meat and poultry industry? I’ve asked myself that question over the past ten years, as I have watched everyone from the New York Times to ABC News publish or transmit biased, dishonest stories on individual companies or the industry. Such attacks contradict two central facts about the industry. First, that it provides Americans with the most secure and safe supply of affordable protein in the world. Second, that it is the most highly regulated industry in the world and is subject to more daily scrutiny than even the nuclear industry.

Throw in also the fact that the number of deaths or illnesses attributable to meat or poultry is tiny compared to guns, automobiles, alcohol and even cell phones. So I am bewildered why the industry, which employs hundreds of thousands of people and is the backbone of many rural communities, remains a target for supposed “investigation”.

I thus approached “The Meat Racket – The Secret Takeover of America’s Food Business” with trepidation. I wanted to be neutral about what author Christopher Leonard had written. But as I read his book, which focuses almost obsessively on Tyson Foods, I became more disenchanted with every page. Leonard for some time was the national agribusiness reporter for the Associated Press. AP presumably forced Leonard to be an objective reporter and not allow his biases to enter his stories. But author Leonard casts off these restraints and allows all his prejudices to show. He abandons any pretence of producing a portrait of a company and an industry with any semblance of balance. The result is a craftily-written book that plays into all the anti-industry prejudices of people like him. But those in the industry know that Leonard’s portrayal of the industry is simply an attempted hatchet job, and the vast majority of Americans will never hear about the book. This left me with the feeling of “So what? What a waste of time and paper”.

Potboiler Masquerades As Serious Study
Leonard does what others have done before him, albeit in more detail. He starts with an empty cauldron, stirs in a recipe of half-truths, myths, prejudices, contradictory economic facts and the experiences of a handful of disaffected former Tyson chicken growers and employees. The result is a potboiler masquerading as a serious exploration of a highly complex industry. Leonard wastes no time in showing his bias. One page 3 of his prologue, he writes of a “hidden power structure that has quietly reshaped U.S. rural economies while gaining unprecedented control over the nation’s meat supply.” What nonsense. As a meat company and a publicly-traded company, Tyson is heavily scrutinized daily by federal regulators on several levels. He ignores the fact that there is intense competition throughout the meat and poultry industry for both supplies and customers.

Leonard writes that Tyson reaps “massive profits and remains almost entirely opaque to the consumer”. More nonsense. Tyson did earn record net income of $778M in fiscal 2013. But this was a meager 2.3% of total sales. As for remaining “opaque”, I have no idea what he means. The Tyson brand is one of the most recognized in the entire food industry. It is presumably one of the most trusted as well, otherwise Tyson would not be the successful company it is. It’s also worth noting that Fortune magazine earlier this month named Tyson as one of America’s most admired companies. It was one of six companies to make the list in the Food Production category and the only meat company among them.

More nonsense follows. Leonard claims that companies like Tyson can raise the price of meat at will. No reference here to the fact that retailers and foodservice operators control the price of food to consumers. He also claims Tyson sets the rules for how meat is produced and asserts that “Tyson was among the first companies to aggressively use a little-known growth hormone called Zilmax.” If Leonard can make so many errors in one sentence, how can you trust any other part of his 319-page book?

Leonard’s prologue shows that, at least for purposes of selling a book, he becomes a rabid prairie populist. Such people would like nothing better than to return modern U.S. agriculture, the envy of the world, to the 1950s model. This model was of small, inefficient farms that delivered much higher-priced food to Americans and an industry that hardly exported little food compared to today. Perish the thought that Leonard and others might ever acknowledge the fact that America’s farmers, ranchers and growers every day contribute to alleviating hunger at home and throughout the world.


For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.


For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Students from Elite Cooking Schools Get Lessons in Valley’s Farm Fields

by Robert Rodriguez - The Fresno Bee
March 1, 2013

Culinary students from some of the nation’s top cooking schools traded their chef coats for sweatshirts to learn how food in the central San Joaquin Valley is grown.

Ten students from The Culinary Institute of American’s Hyde Park campus in New York walked through broccoli fields during harvest in February, watched an almond orchard being plated and visited the sprawling Harris Ranch feedlot in west Fresno County.

“I had no idea the farms were so big out here” CIA student Nancy Fisher said.

Culinary schools are increasingly getting their students out of the kitchens and onto farms to learn more about the farm-to-table movement -- a trend that’s being embraced by restaurants and consumers.

The phrase farm-to-table can mean different things, but its most basic definition is the sourcing of meat, dairy or produce directly from a specific farm. As part of that, some restaurants are using the names of growers or branded products, such as Harris Ranch beef, on their menus to show their support of local, high-quality producers.

Culinary school officials say that what they are trying to do is give their students a deeper appreciation of where good comes from, how it is produced and what issues are involved in getting it from the farm to the table.

“We are not trying to indoctrinate anyone in a particular way of thinking,” said Bruce McCann, president of The International Culinary Center in Cambell. “But the modern chef has to understand the issues outside the four walls of the kitchen, such as: How do you source food? What does quality food look and taste like? And what is a fair return for their purveyors?”

Last fall, McCann’s culinary center students toured several farms, including a cheese plant in Hilmar, a carrot farm farm in Salinas and a winery in the Santa Cruz Mountains.

Chef Larry Forgione, a leader in the farm-to-table movement and instructor at CIA’s Napa Valley campus, said the program is also designed to help students see farmers not just the suppliers, but as partners in producing food for consumers

“increasingly, it is becoming more important to know where food comes from,” Forgione said. “Consumers want to know, and we want students to know.”

Among the CIA’s more well-known graduates are celebrity chefs Rocco DiSpirito, Anthony Bourdain and Anne Burrell.

For Valley farmers, the food-to-table movement holds the potential to create new relationships with restaurants and their customers -- all of which translates to hight profits.

“As beginning chefs, we want to be able to educate them about what California agriculture is all about,” said Brad Caudill, vice president of marketing for Harris Ranch Beef Company. “And in a few years, they will be the decision makers.”

Caudill was with the students as they toured Harris Ranch’s 14,000-acre farming operation that includes vegetables, nuts and beef. He was a bit surprised to learn that, of the 10 students, only one had any connection to farming.

Caudill said that concerns him, because the further removed a person is from agriculture, the greater the potential for misinformation about how food is produced.

“There is sometimes a bit of snobbery out there from some restaurants who only feature natural or organic products,” Caudill said. “But what we are trying to show them is that we raise a safe and wholesome beef product. The whole world can’t be fed on free range or organic beef.”

Several students said they were impressed by the scale of farming in the region, the diversification and the amount of labor required to run a farm.

“It really does make you appreciate what it takes to produce a crop,” said Eric Brown, CIA culinary student. “And the more we know, the better able we are to make decisions about what we may buy.”

Culinary student Marc Kantrowitz was shocked at the amount of food that does not make it to the grocery.

During their tour, the students watched as workers carefully sliced fist-sized heads of broccoli from a west Fresno County field. The customer specifically wanted smaller-sized broccoli and the rest was going to be disced into the ground.

“You don’t realize it, but there is some waste in farming.” said Kantrowitz. “And it’s too bad, because the broccoli tastes good. There just isn’t a way to sell what isn’t being picked.”

Kantrowitz said part of what he learned during the tour is knowing what produce is in season and where it may be coming from.

“It really makes you think about what fresh ingredients you have available that day and how you are going to use them,” he said.

Local restaurant owner and farmer Tara Hamilton embraced the attention agriculture is getting among culinary schools. “It is amazing that culinary students have been taught the art of preparing food without the connection of how it is grown or what its nutritional value is. But that is changing.”


For over 50 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.


For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Building a Better Burger Starts with a Quality, Juicy Foundation

July 26, 2012 - Coalinga, CA

The search for a better burger is a trend that continues in restaurants, eateries, food trucks and backyards throughout the country. The creative juices among professional chefs and home cooks flow freely as the choice of bun, meat, and added ingredients pile as high as a burger lover dares to dream. But even dreamers need a solid foundation, and in the case of a hamburger, that begins with great quality ground beef. Harris Ranch is one of the most trusted brands for quality beef produced with some of the highest safety and animal welfare practices in the industry. The results give customers a consistent, juicy burger that they can feel good about eating.



Earlier this year, Food & Wine magazine named the best burgers in U.S., which included Michael’s Genuine Signature Burger served at Michael’s Genuine Food and Drink in Miami, Florida. The burger there is made with Harris Ranch’s Black Angus beef, served on a brioche bun with house-smoked bacon. Recent menus from food trucks to fine dining restaurants have topped burgers with everything from avocados to zucchini, and even luxurious ingredients such as foie gras, and artisan cheeses. They are sandwiched into breads, rolls, tortillas, and even patties of fried macaroni and cheese used as buns. But the common ground for all great burgers begins with great beef.

Harris Ranch has been producing the highest quality and most consistent beef possible for nearly 40 years. Not many beef companies can truly claim they control all aspects of production, but Harris Ranch has built a uniquely integrated company where they control cattle sources, feeding and humane processing. Harris Ranch’s beef cattle spend about 80% of their lives grazing on western ranch lands before being finished on a nutritionally balanced diet of corn and other feed grains, plus alfalfa hay, vitamins and minerals. This helps add tenderness, flavor and juiciness to all Harris Ranch beef products.

Food safety is a top priority at Harris Ranch. Customers can cook with comfort, knowing third-party auditors and major quick service restaurants (QSRs) repeatedly give Harris Ranch exceptional marks for food safety. In fact, as an industry leader they are one of the first producers to begin final grind testing to further ensure product wholesomeness.

In markets throughout the west, customers will find Harris Ranch ground beef at the meat counter, the butcher shop, and Natural Angus frozen ground beef patties and refrigerated chubs. These quality ground beef products are a great start to a better burger.

For inspiration, Harris Ranch Restaurant’s executive chef, Anthony Hagans, offers his recipe for one of his favorite burgers!

Gorgonzola Burger
Makes 4 servings

4 ea. Harris Ranch beef patties
1 cup Gorgonzola cheese, crumbled
1 cup caramelized onions, (recipe to follow)
4 slices Pancetta bacon, sliced thin and baked till crispy
2 ea. red bell peppers, roasted and seeded, (recipe to follow)
1/2 cup mayonnaise
4 ea. hamburger buns, split and toasted
1 oz. canola oil
salt and pepper

Preparation:
Heat gas grill to high or heat coals in a charcoal grill until they glow bright and ash over. Brush the burgers with canola oil and season with salt and pepper. Grill the burgers until they are golden brown and slightly charred on the one side, about 4 minutes. Flip the burgers and cook for approximately another 4 minutes (for medium rare to medium burger). Top each burger with gorgonzola cheese and leave on the BBQ to melt for 1 minute. Remove burger and place on a plate.

Spread mayonnaise on the inside of each toasted bun; place the burger on the bottom part of the bun, top with caramelized onions, pancetta bacon, roasted bell pepper and the top of the bun. Enjoy!!


Caramelized Onions:
Makes 1 cup

3 tbsp. butter
2 tbsp. extra-virgin olive oil
2-1/2 lbs. onions, thinly sliced
2 tsp. sugar
salt and pepper

Caramelized Onions Preparation:
In a large skillet, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.

Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.


Print Recipe  |  View All Harris Ranch Online Chef Recipes


For over 40 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.


For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Harris Ranch Offers the Ultimate Farm to Table Barbecue Ingredients – To Go!
Hungry holiday travelers welcomed by the Beef To Go Kiosk

June 13, 2012 - Coalinga, CA

California travelers in a hurry to get to their July 4th celebrations will be able to relax a bit at Harris Ranch, while they pick up the makings of a fantastic farm-to-table barbeque meal, ready to toss on the grill at their destination. From Friday, June 29 to Wednesday July 4, Harris Ranch will welcome visitors with a special kiosk outside the acclaimed restaurant and inn, where they can purchase some of the freshest steaks in the west, and get them packed with enough cold packs to last 8 hours. The kiosk will be open from 11 a.m. to 4 p.m. and will also feature seasonal produce from Harris Ranch’s 17-thousand acres of farms, their premium olive oil, steak seasonings, wine and other specialty items. The Harris Ranch Inn and Restaurant is located just off of Interstate 5 at CA Highway 198 in Coalinga, CA, about half-way between Los Angeles and San Francisco.

The Harris Ranch Restaurant and Inn has won acclaim from regular visitors as a “culinary oasis on I-5” in the Central Valley. At the Harris Ranch Beef to Go kiosk, this idea is elevated, as guests will be able to sample and purchase two USDA Choice, Restaurant Reserve Ribeye steaks for $18. These are some of the freshest, farm-to-table quality steaks available. Harris Ranch is a uniquely integrated company with control over cattle sources, feeding, and humane processing. These steaks are cut in-house by the knowledgeable butchers on staff, resulting in some of the best beef cuts that have never left the watchful care of the staff at the Harris Ranch property.

In addition, the Beef to Go kiosk offers a small farmer’s market of produce to grill, such as sweet corn, onions, and garlic. Also look for watermelon, almonds and pistachios. Before grilling, drizzle some Harris Ranch Premium Olive Oil on steaks and vegetables for richer flavor. Complete the meal with a bottle of Harris Ranch Restaurant Reserve Cabernet or Merlot.

Customers will also find steak specials, produce and picnic provisions inside Harris Ranch at the Country Store which is open from 7:30 a.m. to 9:30 p.m. Friday and Saturday, and from 8 a.m. to 9 p.m. Sunday through Thursday. And those who just can’t wait for a bite of fresh beef before they reach their destination are always welcome at the Harris Ranch restaurant, which will also be open over the July 4th Holiday from 6 a.m. to 10 p.m.

Recipes and tips on cooking your steaks to perfection...


For over 40 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.










For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Pair Dad’s Personality to his Favorite Steak

May 30, 2012 - Selma, CA

Dads can be hard to shop for. Even finding him the perfect steak for the great Father’s Day barbecue you’ve planned can be a challenge if you’re not sure of his favorite cut. Harris Ranch comes to the rescue with this non-scientific guide that will help you match Dad’s personality to a satisfying steak he’s sure to appreciate. For recipes and tips on cooking your Father’s Day steaks to perfections, visit www.harrisranchbeef.com.



T-BONE
If your dad has an appreciation for the finer things in life, the T-bone may be the cut for him. The T-bone is a large steak that includes meat from the two most prized cuts of beef, the tenderloin and the short loin. These are generally considered some of the highest quality steaks, and a perfect fit for a man who has a big appetite for the best of everything.

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NEW YORK STRIP
This is a steak with many names: shell steak, club steak, Kansas City steak and more. No matter what you call it, this cut is one of the most popular and is considered an American steakhouse classic. It is cut from the short loin and is a muscle that does little work, making it very tender and easy to cook on the grill or in a pan. Dads who like to relax in their well-worn jeans, enjoy a good football game, and who like apple pie for dessert can appreciate this steak.

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FILET MIGNON
The translation from French means “cute or dainty fillet”. While that doesn’t sound very “manly”, the thickness, and the melt-in-your-mouth tenderness this steak can satisfy even the heartiest of appetites. Filet Mignon is one of the most tender cuts of beef, and also the most expensive. It is a good choice for dads who aren’t afraid to spend money on good quality, who value the finer things, and takes good care of them, including their families.

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RIB-EYE
A rib-eye steak is boneless and usually has excellent marbling in the meat. The flecks of fat give the meat just the right mixture of hearty flavor and buttery tenderness, even if you grill it to medium-well. This steak is perfect for a man who is full of character, tender on the inside, and has a forgiving heart.

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FLANK STEAK
This cut comes from the abdominal muscles, a strong, well-exercised part of the cow. It is a long, flat cut of meat that is often marinated or rubbed, then seared on the grill and cut across the grain to serve. You’ll find flank steak in dishes throughout the globe including Mexican fajitas, or Chinese stir-fry’s. This cut is for dads who are health-conscious, work out regularly, are well traveled, and who get along well with others.

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Harris Ranch Beef is available in specialty markets, Lucky Supermarkets and coming soon to Save Mart stores throughout the western United States. Or customers can have Harris Ranch Beef shipped right to their door by placing an order at 1-800-942-BEEF, extension 638.

For over 40 years, Harris Ranch Beef Company has strived to produce the highest quality beef in the world. Located in California’s Central Valley, the company has built a uniquely integrated beef production system where cattle are sourced, fed and humanely processed exclusively by Harris Ranch. Few, if any, beef companies – other than Harris Ranch – can claim they control all aspects of production. Still family owned and operated, the Harris family takes great pride in raising its beef to be as pure and great tasting as nature intended.

For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef, please contact Brad Caudill at or 800.742.1955

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Harris Ranch Brings a New Cook to the Kitchen with the Online Chef

February 8, 2012 - Selma, CA

After a busy day at work, Harris Ranch knows that the average consumer does not always have the time or the inclination to search through a cookbook and look for recipes featuring less familiar cuts of beef. He or she may be thinking, “Flank steak is priced well, but what do I do with it?” or “I’m in the mood for a tender roast. Which cut would be best for tonight’s dinner?” That is why the company has created the first of its kind Harris Ranch Online Chef program available from any smartphone.

The consumer simply scans the QR code located on the Harris Ranch point-of-sale display at the grocer’s meat case. He or she will then be instantly directed to the company’s site where each recipe is broken down by the cut that is selected. Whether stewing, braising, grilling or roasting, the Online Chef provides quick and easy recipes that will make preparing a meal fast and easy. With the help of the Harris Ranch Online Chef, each customer can become the master of his or her own kitchen.

The new point-of-purchase (POP) program will be featured on header cards, shelf talker cards and posters and will be free to all consumers.

To find out more about Harris Ranch Online Chef program and other promotions, including sampling and special events, make sure to check out Harris Ranch’s Facebook and Twitter pages. Customers who use the program will be rewarded with a special $2 off coupon only available online.

For high resolution photos, POP materials or to arrange an interview with Harris Ranch Beef,
please contact Brad Caudill or 800.742.1955

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If you have any questions or comments, feel free to contact Brad Caudill at or by calling 1.800.742.1955

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