1. ManGrate Grill Enhancement System

Grilling season is in FULL force and we are here to give you the details on the best grilling system out there. We were blown away by the outcome of our home grilled steaks thanks to the ManGrate Enhancement System. We applied the ManGrate to our at home grill seamlessly and it instantly took our steaks from good to great. Here’s how: rather than using convection heat or “hot air” as your typical grill does, ManGrate incorporates radiant heat which keeps the juices intact, creating an evenly cooked, juicy steak throughout. ManGrate is cast-iron and American made and measures 15″ long x 4 1/4″ wide x 1 3/8″ high.  A pair of ManGrates covers 15″ x 8 1/2.” Its simplicity and no-fuse application add to our liking.

2. See Fireworks. Put safety first! Here is a list of rules from the National Council on Firework Safety.

Use fireworks outdoors only.

Obey local laws. If fireworks are not legal where you live, do not use them.

Always have water handy. (A hose or bucket).

Only use fireworks as intended. Don’t try to alter them or combine them.

Never relight a “dud” firework. Wait 20 minutes and then soak it in a bucket of water.

Use common sense. Spectators should keep a safe distance from the shooter and the shooter should wear safety glasses.

Alcohol and fireworks do not mix. Have a “designated shooter.” Only persons over the age of 12 should be allowed to handle sparklers of any type.

Do not ever use homemade fireworks of illegal explosives: They can kill you! Report illegal explosives to the fire or police department in your community.

3. Mix Modern Summer Cocktails

Get festive while cooling down at your Fourth of July party with these Summer cocktail faves thanks to Food and Wine Magazine! Being from Texas, we are particularly partial to the Watermelon Tequila cocktail! Definite must try.

 4. Make a Great American Playlist :

Born in the USA, Bruce Springsteen

American Woman, Lenny Kravitz

Our Country , John Mellencamp

Homeland, Kenny Rogers

American Girl, Carrie Underwood

American Pie, Don McLean

Philadelphia Freedom, Elton John

Surfin’ USA, Beach Boys

God Bless the USA (Proud to be an American), Lee Greenwood

Firework, Katy Perry

From All of us at Branch Ranch Natural, have a fun and safe holiday! 

Tomorrow marks not only the first official day of summer (though it has certainly felt like summer for weeks now..!) but also Summer Solstice 2012. Summer Solstice is the longest day of the year and we think the best way to celebrate is to surprise your loved one with a Summer Solstice Date Night. No need to fret about the menu, we’ve got the perfect food and wine pairing picked out.

After following the Pioneer Woman’s grilling contest on her fabulous blog, we were inspired to share the winning T-Bone recipe! We love the first place recipe because it puts a fresh twist on your traditional T-Bone steak by combining a strawberry balsamic dressing to an all-natural steak. Yes, please! We sure are happy this is the longest day of the year because you won’t want this date night to end.

We suggest pairing this meal with a Merlot as it has enough tannin to hold up to the steak, while the gentle fruit taste will pair well with strawberries. If white wine is what you are craving, try a fruity Chardonnay. It carries fresh notes with a full bodied flavor—a nice choice for a wine that complements a savory fruit garnish. We always consult the wine experts at Wines.com when scoping out food and wine pairings–as it is truly the best place to beef up your vino knowledge. Check it out!

Summer Solstice T-bone Steaks with Peppercorn Butter and Strawberries

6 T-bone beef steaks (about 1-inch thick)

6 teaspoons kosher salt

2 teaspoons ground black pepper

3 cups strawberries

1 tablespoon balsamic vinegar

2 tablespoons sugar

1/4 cup chopped basil plus 6 small sprigs of basil for garnish

1/2 cup salted butter, room temperature

1 tablespoons pickled green peppercorns

1 teaspoon coarse cracked black pepper

Preheat gas grill or prepare charcoal grill for direct heat grilling. Season steaks with salt and pepper

Grill steaks for 4-6 minutes per side or to your preferred doneness.

Meanwhile set 6 strawberries to the side for garnish and slice the rest. Combine sliced strawberries with balsamic vinegar, sugar and basil. Combine butter with green peppercorns and cracked black pepper.

Serve steaks hot from the grill. Top with peppercorn butter and strawberries. Garnish with reserved strawberry and basil.

Want date night to happen more often?! Join our Beef Club and make it a monlthy occurrence!

Since our founding in 1902, here at Branch Ranch Natural we have been committed to staying true our core belief that quality begins at the source. We have been fostering this understanding not only in the ways in which we certify excellence in our grass fed, grain finished natural beef but also in the ways in which we invest in the importance of family unity each and every day.

This Father’s Day, give Dad the gift of quality beef and quality time with a Branch Ranch Natural Beef Club Membership. He will have the wonderful opportunity to explore and prepare unique cuts of beef, as well as classic favorites throughout the year.  The memories made around the grill and at the table will foster and strengthen family ties for years to come.

Since Dad is now a member of the coolest club around, why not throw in a few other exciting accessories. Here are our suggestions on gifts galore for Father’s Day 2012.

1. Charred and Scrubbed Griller’s Guide We are always looking for new ideas and new sources inspiration when it comes to gathering around the grill and serving our loved ones. Give dad the best-selling griller’s cookbook Charred and Scruffed by Adam Perry Lang (Author), Peter Kaminsky (Contributor) this Father’s Day and see how a little creativity can go a long way.

2. Talking BBQ Thermometer Every great griller needs a trust worthy thermometer at hand. Make Dad talk of the town with a Talking BBQ Thermometer. This wireless BBQ Thermometer allows you to be chef and host at the same time. As you visit with guests, this thermometer will literally tell you when your entrée has reached perfection.

3. Cooking Apron Finally, Dad needs the finest garb to grill the tastiest grub. This Eat My Meat apron is the perfect accessory that is sure to entertain your guests and put a big smile on dad’s face.

From our family to yours, Happy Father’s Day!

Beef’s nutritional value is enhanced with our sound practices and is an excellent source of protein, iron, zinc, vitamins B3, B6, B12 and omega 3s. Ground beef is the most popular beef choice for customer, accounting for more than 60% of at home servings. Steaks are the second most popular. Here is the beef break down.

The Chuck: Strong connective tissue—tender and tasty. Typically braised.
Pot Roast
Top Blade Steak
Mock Tender
Ground Beef

The Rib: Try dry heat cooking, like grilled or braising.
Rib Eye Roast
Prime Rib
Short Ribs

The Loin/Sirloin: Most tender cut. Prepare by grilling, broiling or frying.
T-Bone Steak
Porterhouse
Filet Mignon
Sirloin Steak

The Breast + Foreshank: Brisket source, most popular in soups, stews, BBQ and Pastrami
Corned Beef
Crosscut Shank
Brisket
Ground

The Flank: Very lean, typical in fajitas
Flank Steak
Skirt Steak
Ground

The Round: Known for its leanness, works best under a slow cooker.
Sirloin Tip
Rump Roast
Eye of Round
Roast

INGREDIENTS

14-ounce New York strip steak

2 1/4 cups plus 1 tablespoon extra virgin olive oil

6 firm peaches, pitted and quartered

1 clove garlic, minced

1/4 cup red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

Kosher salt

1/2 cup Marcona almonds

3 to 4 cups baby arugula

1 cup of your favorite blue cheese (I’m currently obsessed with the smoked blue from Wisconsin)

DIRECTIONS

Pat-dry the steak, season with salt and pepper, and place in a shallow glass pan. Pour 2 cups olive oil over steak, cover, and refrigerate for several hours. Turn the steak occasionally to coat both sides. Allow steak to come back to room temperature before grilling.

Place a ridged grill pan over moderately high heat until very hot. Season the steak again and grill steak about 5 minutes per side for medium rare. Remove steak to a cutting board and let stand 10 minutes before cutting in slices. Set aside.

Heat the grill to medium or the oven to 250 degrees F.

Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.

Add the peaches to a large bowl, drizzle with 1 tablespoon olive oil and toss to coat. Grill for 1 minute per side or warm for 2 minutes in the oven.

Meanwhile, make the dressing. In a small bowl, whisk together the garlic, vinegar, mustard, honey and remaining 1/4 cup olive oil. Season with salt.

Gently mix together the warm peaches, almonds, arugula and blue cheese in a large mixing bowl. Toss with the dressing.

Cook Tip from Chef Joy, Branch Ranch Natural Chef: I love this served right on top of the steak but it is also great as a side salad.

More Branch Ranch Natural family recipes can be found on our website!

If any of you happen to follow the Food Network, the mecca of all delectable delicacies, then you would know that a new show called The Sandwich King will be debuting later this month. The Sandwich King has a genius palate when it comes to sniffing out the perfect sandwich, and he has a mission to prove that sandwiches can be just as complex as any other dish. He has pretty good reasoning for why sandwiches should be served during the big game too. According to Jeff Mauro a.k.a. The Sandwich King, “You save on purchasing and washing tons of silverware. Plus, it frees up one of your hands when it’s time to cheer, have a drink or bet a square.” Makes sense to us.

So we decided to come up with the perfect sandwich for each team, and stage a sandwich showdown. Each sub is also specific to history and characteristics of each team. So get ready to learn a little bit about each team and WHOLE LOT about delicious sandwich recipes.

Interestingly enough, the New England Patriots play in Gillette Stadium (like the razors) and are financially backed by Kraft (like the cheese producers). So of course, we had to go with a razor thin roast beef grilled cheese sandwich. eh, eh, get it? Grilled cheese doesn’t always have to be like the kind you serve to your kids. Grown up grilled cheese is actually pretty popular right now….and delicious. The key to any good grilled cheese is super melty cheese, the proper amount of toast to the bread and never be afraid to throw in some other ingredients to shake it up a bit.

Onion Chutney Roast Beef Grilled Cheese Sandwich

This recipe doesn’t originally call for thinly sliced roast beef, but we’re going to go ahead and add it. Trust us, the flavors meld together perfectly.

Ingredients:

Directions

This is an incredibly easy sandwich, because it’s all about the assembly. Simply butter the outsides of your bread slices. Place all of the components onto your sandwich. Next, you will grill the sandwich until the bread is golden brown and the cheese has melted. You can always place a dome over your sanwich so that everything melts evenly. Voila! Your delicious sandwich is now ready to be devoured.

The New York Giants on the other hand, are owned by a football family dynasty. The Mara family has owned the Giants since their inception in 1925. Eventually, one of the Mara sons married one of the Rooneys (of the Pittsburgh Steeler ownership), forming a football family powerhouse. The Rooney-Maras eventually had two girls who just so happen to be some pretty big name actresses today – Rooney and Kate Mara. You may recognize Rooney, as she is up for an Academy Award for Best Actress in her role as Lisbeth Salander in The Girl with a Dragon Tattoo. Due to The Giants rich family history, we felt that their sandwich should relate to the Mara family and the strong Italian roots in New York. Thus we are featuring a Meatball “Mara”nara sub. I know, we’re killing you with our cleverness.

Rooney and Kate Mara

Meatball Marinara Sub

This recipe is courtesy of Rachel Rey at Food Network. It takes a little longer to prepare, but we think it’s well worth it.

Ingredients

Meatballs:

• 1 1/2 pounds ground sirloin
• 1 large egg, beaten
• 1 cup (3 handfuls), Italian bread crumbs
• 1 medium onion, chopped fine
• 4 cloves garlic, crushed and minced
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons (several drops) Worcestershire sauce,
• 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
• 1/4 cup (a couple of handfuls) grated Parmigiano or Romano
• Coarse salt and black pepper

5 Minute Marinara Sauce:

• 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
• 4 cloves garlic, crushed and chopped
• 1/2 teaspoon crushed red pepper flakes
• A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
• 1/2 teaspoon dried oregano
• 1 (28 ounces) can crushed tomatoes
• 1 (14 ounces) can chunky style crushed tomatoes
• Salt and freshly ground black pepper
• 4 semolina crusty sub rolls, with or without sesame seeds
• 1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
• Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
• Oven fries, as an accompaniment, recipe follows

Directions

Preheat oven to 450 degrees F.

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.

Of course you can’t have the perfect sandwich without a side of equally impressive chips. Check out this quick video with quick and easy instructions on how to achieve the perfectly seasoned chip for the Big Game, courtesy of Guy Fieri.

Video for the Perfect Potato Chip

Now that we’ve learned a little bit more about each of the teams and a lot about some delicious game day eats, all that’s left to do is to create each team’s respective sandwiches. We can’t say for sure who will be the winner of the game, but we can say that each of their sandwiches are pretty fierce. What do you think? Which team has the winning Super Bowl Sandwich?

Of course if you ever want some delicious all-natural beef to make these recipes or any other delectable creation you come up with, feel free to browse our inventory of all-natural beef at Branch Ranch Natural. We can deliver it to you and get you on your way towards creating your very own beef cuisine!

 

Now I am not saying that ambition to lose weight is a bad thing, au contraire.  It is just important to distinguish that there is a difference between losing weight in a hurry and making healthy lifestyle choices.  In actuality, the main focus should be directed more towards becoming healthier over the course of a steady period.  Of course there are several factors to becoming healthier, including exercise, proper sleep, minimizing stress, but a huge part of this equation is maintaining a well-rounded diet.

What several Americans mistakenly do, is decide to cut out on-the-surface “fats” altogether, not realizing that they are actually eliminating some vital proteins and cholesterol-reducing nutrients.  Beef is often one of the first things that gets the axe, yet this choice can actually be a deterrant in their quest towards maintining a more well-rounded diet.

In fact a recent study in the American Journal of Clinical Nutrition has stated that, “beef can play a role in a cholesterol-lowering diet, despite commonly held beliefs.” The study found that diets including lean beef every day are as effective in lowering total and LDL “bad” cholesterol as the “gold standard” of heart-healthy diets (DASH, Dietary Approaches to Stop Hypertension).  “This research sheds new light on evidence supporting lean beef’s role in a heart-healthy diet. Study participants ate lean beef every day and still met targets for saturated fat intake,” says Penny Kris-Etherton, PhD, RD, distinguished professor of nutrition at PSU and the study’s principal investigator. She also went on to say, “This study shows that nutrient-rich lean beef can be included as part of a heart-healthy diet that improves risk factors for cardiovascular disease.”

Also keep in mind that when you cut out beef, you are in essence depriving your body of a highly nutritious food-rich in zinc, iron, selenium, B vitamins, and protein. A recent article in Shape Magazine that encouraged incorporating beef into your diet, provided some tips to maintaining a healthy, nutrient-rich diet that includes beef.  According to Shape Magazine, “the idea is to choose lean cuts for your healthy beef
recipes. The fat and calorie content of beef varies depending on the
grade and the cut. Select or Choice beef will be leaner than Prime. And top
sirloin, eye of round, and bottom round cuts have fewer than 3 grams of
saturated fat and fewer than 190 calories in 3 ounces.”

They also suggest that you Marinate beef first. “Fat gives beef flavor and texture, so lean cuts need a little help to make them tasty and tender. An acid-based blend-containing wine, tomatoes, or vinegar-will do the trick.”

As with anything, the idea is moderation.  By combining things such as lean beef with a healthy salad, coupled with regular exercise, you will be on the right track towards looking and feeling better in 2012!

Fore some inspiration, check out this delicious recipe of easy-to-prepare beef stir fry courtesy of Shape Magazine:

Nutrition Score per serving

 Instructions

1. Cut beef steak lengthwise in half, then crosswise
   into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe
   plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator
   30 minutes to 2 hours.
2. Heat large nonstick skillet over medium heat until hot; add vegetables
   and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring
   occasionally. Remove vegetables; keep warm.
3. Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same
   skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1
   to 2 minutes or until outside surface of beef is no longer pink. (Do not
   overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.
4. Return vegetables and beef to skillet. Stir in remaining
   1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through.
   Garnish with sesame seeds, if desired.

Bon appetit!

So what is a lover of beef delectables to do???

Naturally, the perfect solution to your beef-deprived-blues is to replace this year’s “Turducken” with a “ribeyeroasturger”- In layman’s terms that is a beef roast, stuffed with a ribeye steak, hollowed out and stuffed with gound angus beef.  Delicious.

OK, I may have been exaggerating about the “ribeyeroasturger”, but that doesn’t mean that beef should have any less presence on your Thanksgiving table this year. You know that football games will be going full blast, and you can’t have football without a little beef!  Seriously, how has this traditional travesty gone on for so long??? I say why not kick this dated custom to the curb and start a “Beef Revolution” in our very own kitchens this year!  In fact, President Barak Obama may have quiety started this resolution by granting two turkeys that were set to end up next to the mashed potatoes, an official presidential pardon.The perfect strategy to introducing beef to your Thanksiving meal could be to start off with some beautiful meatballs as an hors d’oeuvre, replace the honey-baked ham with some perfectly seared ribeye steaks, and even garnish your plate with stuffed petite beef pinwheels.

In fact, Branch Ranch Natural has taken all of the difficulty out of preparing a family feast this holiday season.  New Holiday Specials and Seasonal Assortments are now available for purchase online.  These specials are perfect for preparing a delicious meal for your family or even for giving as gifts to friends, family and colleagues!

Whatever your Thanksgiving table ends up looking like this year, The Branch Ranch Family would like to wish a Happy Holidays to all!

With that said, nobody really wants to spend numerous hours in the kitchen three times a day when their entire family has places to go and people to see.  Parents also don’t want to sacrifice getting vital nutrients to their family just for the sake of time either. Thus is the basis for the cyclical and ever-present conundrum that parents seem to be faced with multiple times throughout their busy schedules.

Luckily, I’m here to tell you that you don’t have to sacrifice serving a well-balanced, nutrient-rich meal for the sake of time and vice versa.  Planning is key to achieving both, and with delicious and easy recipes such as a steak sandwich with grilled onions provided by the folks at delish.com, the work is practically done for you.

This recipe calls for beef flank steak which is a perfect lunch option because it is a leaner cut of beef, yet it is able to maintain a lot of flavor at the same time.  This thinly sliced beef cooks quickly at a high heat and practically melts in your mouth when it’s finished.  Due to its leaner qualities, it is a lower calorie option that is rich in protein, iron, zinc and B Vitamins.  Branch Ranch Natural has some fabulous fajita flank steak that works out perfectly for this recipe and is conveniently available to order online.

Full ingredients for this recipe include:

• 1/4 cup(s) soy sauce
• 1/4 cup(s) balsamic vinegar
• 1 tablespoon(s) brown sugar
• 1 teaspoon(s) fresh thyme leaves
• 1/4 teaspoon(s) ground pepper
• 1   (1 1/4-pound)  beef flank steak
• 1 medium   (8-ounce)  red onion, cut into 4 thick slices
• 8 slice(s) sourdough bread, toasted on grill if you like
• 2 medium ripe tomatoes, sliced
• 1 bunch(es) arugula, tough stems discarded

Directions

1. In large self-sealing plastic bag, mix soy sauce, vinegar, sugar, thyme, and pepper. Add steak to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning over several times.
2. Meanwhile, for easier handling, insert 1 long metal skewer horizontally through onion slices; set aside. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
3. Remove steak from marinade; pour marinade into 1-quart saucepan. Heat marinade over high heat to boiling; boil 2 minutes.
4. Place steak and onion slices on hot grill rack. Cover grill and cook steak and onion 12 to 15 minutes or until onions are browned and tender and meat is medium-rare, brushing both with marinade occasionally and turning both over once. Transfer steak to cutting board; separate onion into rings.
5. Thinly slice steak diagonally across the grain. Arrange onion rings and steak on 4 slices of bread; spoon any meat juices from board over onion and steak. Top with tomatoes, arugula, and remaining 4 slices of bread.

ENJOY!

Of course for those who can’t make it to the game or are supporting another team from home (we’ll forgive you), it is still nice to emulate that tailgating experience, especially when you are amongst like-minded appreciators of the pig skin.  If you are lamenting missing your favorite game at the field, Fear not!  There is a delicious recipe with features sure to please any football fan’s palette! This fabulous recipe for “Meatballs a la Pizzaiola” courtesy of Giada DeLaurentiis of the Food Network, is a plate where two colossal titans of taste collide-PIZZA and MEAT!

AND Fortunately Branch Ranch Natural has special running to where you can receive a FREE 1lb package of Natural Ground Beef with an order of $49 or more!

Ingredients

• 8 ounces smoked mozzarella cheese
• 2 large shallots, chopped
• 1/4 cup (5 to 6) sun-dried tomatoes in oil, drained
• 1/3 cup packed fresh basil leaves
• 1/3 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tablespoon tomato paste
• 3/4 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper
• 1 1/2 pounds ground beef chuck (80% lean)
• 1 pound ground pork
• Olive oil, for frying
• Vegetable oil, for frying
• Marinara sauce, warmed, for serving (optional)

Directions