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Culinary events to showcase variety of steaks
Published 5/29/2010 in Beef Empire Days
By SHAJIA AHMAD
Beef Empire Days wouldn't be what it is without its tenderloins, T-bones, porterhouse steaks or ribeyes.
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Brad Nading/Telegram Members of the Southwest Kansas Cattlewomen organization work the assembly line Wdnesday to fill meals for the Beef empire Days Roto-Mix Cattlemen's Steak Cookout at the Finney County Fairgrounds. The meal consisted of a barbequed steak, baked beans, roll and iced tea.
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Brad Nading/Telegram Lines of area redients wind around Stevens Park Saturday to get samples of beef at various booths during the Beef Empire Days chuckwagons in the Park.
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Brad Nading/Telegram Aaron Douglass, left, keeps his eyes on the pancake as he catches it on a plate from a toss by Pat Lindholt of Chris Cakes Saturday at the Beef Empire Days Commerce Bank Chuckwagon Breakfast in Stevens Park. Toni Douglass is shown watching the catch.
Southwest Kansans can enjoy all these steaks in many of their varieties during this year's culinary events at Beef Empire Days, now in its 42nd year.
On the festival's opening day this year, the Roto-Mix Cattlemen's Cookout will feature free sizzling slabs of steak, grilled and distributed on a first-come, first-served basis to anyone who shows up with an empty stomach.
The lunch-hour program made possible by generous donations and the work of volunteers begins at 11:30 a.m. Wednesday at the Finney County Fairgrounds.
This also will be the 11th year Commerce Bank will host Chuckwagons in the Park, a community breakfast, beginning at 6:30 a.m. June 12 near Stevens Park. Pancakes and beef sausage will be on the menu for breakfast, and it's all you can eat for $1.
Later the same day, Chuckwagons in the Park will feature beef stations, including both traditional chuckwagons and company-sponsored stations cooking meat. Lines will form throughout the park as participants will be able to make their way from station to station, sampling various cuts and preparations of beef, including chuck tender, flank and skirt steak, flat iron and ribeye.
Beef is a naturally nutrient-rich source of 10 essential nutrients, and calorie-for-calorie is one of the most nutrient-rich foods to fuel an active and healthy lifestyle, according to the National Cattlemen's Beef Association. The protein in beef helps strengthen and sustain the body as evidence shows that protein plays an important role in maintaining healthy weight, building muscle and fueling physical activity, according to The National Cattlemen's Beef Association, a national beef promotion agency.
A 3-ounce serving of lean beef contributes less than 10 percent of calories to a 2,000-calorie diet, and there are 29 cuts of beef that meet government guidelines for lean.
Other beef-related events on tap during this year's Beef Empire Days include the following:
* Beef Empire Days Cattle Crawl: The public is invited to attend a progressive dining experience that features some of the best tasting beef dishes served by local restaurants. The crawl begins at 4:30 p.m. June 13 at The Clarion Inn, 1911 E. Kansas Ave., where diners will board a bus that will take them to Las Margaritas, Napoli's Italian Restaurant, The Golf Club at Southwind, and then return to the Clarion for dessert. Spots are limited to 100 and costs $65 per person. For more information, call 275-6807. The event is sponsored by Kennedy & Coe, LLC.
* The Beef Empire Days sponsors' reception: The event, which begins at 6 p.m. Wednesday at the Clarion Inn, allows sponsors and their invited guests to network with customers and clients while enjoying beef hors d'oeuvres and refreshments. There will be drawings and giveaways.
* U.S. Premium Beef Dinner & Beef Empire Steer Trial Auction: The program begins with drinks at 6 p.m. and dinner at 6:30 p.m. Friday at the Clarion Inn Hotel Grand Ballroom. The auction is scheduled to begin at 7:30 p.m. The event requires an entry fee. For more information, call 275-6807.
* Rodeo Cowboy Breakfast: The program is open to the public and begins at 7 a.m. June 9 at the Finney County Fairgrounds.
How do you like your steak?
* Tenderloin: The tenderloin is a cut of meat that is the most tender — and therefore usually the most expensive — found in the middle of the back between the sirloin and the rib. The elongated muscle can be separated from the bone and is sold as a tenderloin roast. When the tenderloin is cut into pieces, it is called fillet mignon steaks.
* T-Bone: The T-bone is a bone-in steak from the short loin. This cut has a T-shaped bone that separates the tenderloin section from the larger portion of the top loin. These steaks are not as tender as the porterhouse steak.
* Porterhouse: One of the most popular types of steak, this large piece of meat is from the thick end of the short loin containing a T-shaped bone and large piece of tenderloin.
* Strip or Top Loin: Porterhouse or T-bone steaks that have been stripped of the choice tenderloin portion; usually expensive.
* Club: Club steak are triangular, cut from the short loin, next to the rib end.
* Ribeye: The rib eye, or ribeye, is a steak from the beef rib. When cut into steaks, the ribeye is one of the most popular, juiciest, and expensive steaks on the market. It's also called Scotch Fillet.
* Sirloin: The sirloin is near the rump and tougher than cuts from the loin or the rib.
* Flank: Flank steak is a steak cut from the belly muscles of the cow. Long and flat, the flank steak's best known application is London Broil. The flank steak is much tougher than the loin and rib steaks. Many recipes for flank steak use marinades or braising. It is best when it has a bright, red color and can be tenderized by marinating it in tomato-based products, lemon juice, wine, vinegar, pineapple or ginger.
* Skirt: The skirt steak is cut from the belly primal. The skirt steak is a long, flat cut that is flavorful, but tougher than most other steak cuts. Most people use skirt steak to make fajitas.
Source: www.mamashealth.com
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