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.
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.
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.
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.
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.
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.
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.