Florida Ranks 12th in the Nation in Number of Beef Cows.

When you get that burger or steak hot off the grill this Memorial Day weekend, chances are pretty good you'll be biting into beef that originated in Florida.

"The likelihood that you are eating Florida beef is actually pretty high," said Ashley Hughes, a spokeswoman for the Florida Beef Council, which marks every May as Florida Beef Month, timing it in part to the impending holiday that unofficially kicks off the summer grilling season.

There are more than 1 million head of cattle and 15,000 beef producers throughout Florida. Florida ranks 12th in overall cattle numbers nationwide. In 2013, the cash receipts from beef cattle in Florida totaled $487 million. That economic significance is what the state's beef cattlemen and cattlewomen are celebrating this month. (As part of the festivities, they're touting the party-friendly recipes that appear on this page.)

Unless your cook-out beef was purchased from a farm-to-fork source such as Deep Creek Ranch in DeLeon Springs, however, the odds that it was in Florida when it made its transition from the livestock chain to the food supply, so to speak, drop precipitously.

"Florida is known as a cow/calf state. Ninety percent of calves are being shipped out of state," Hughes said, noting their raising to fruition continues mostly in western states.

So eating Florida beef, for the most part, does not place you in the "eat local" movement.

Incidentally, you won't find "Fresh from Florida" on any beef at all. The state Department of Agriculture and Consumer Services, which runs the program through which such labels are placed on fruit, vegetables and seafood produced in the state, is working on that.

"We are in the process of developing a rule to distinguish 'Fresh From Florida' beef, but it is not yet complete," said Erin Gillespie, press secretary for the agriculture commissioner's office.

Grilled Salsa Steak Appetizer

Start to finish 35 to 40 minutes; makes 24

2 beef flat iron steaks (about 8 ounces each)

1 cup thick-and-chunky salsa, divided

2 tablespoons fresh cilantro

24 large corn tortilla chips

1/2 cup guacamole

24 fresh cilantro leaves (optional)

Place beef steaks and 1/2 cup salsa in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Combine remaining 1/2 cup salsa and chopped cilantro, as desired; cover and refrigerate until ready to use.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145 degrees) to medium (160 degress) doneness, turning occasionally.

Carve steaks into thin slices; cut slices into bite-size pieces. Arrange chips on platter. Top each chip evenly with reserved salsa mixture, beef and guacamole. Garnish with cilantro leaf, if desired. Serve immediately.

Beef Crostini with Balsamic Drizzle and Parmesan Crisps

Start to finish 45 to 50 minutes; makes 24

2 beef strip steaks boneless, cut 1 inch thick (about 1-1/4 pounds)

1/2 cup freshly grated Parmesan cheese

1-1/2 teaspoons all-purpose flour

12 slices thin white sandwich bread, crusts removed

1-1/2 teaspoons coarse grind black pepper

salt

4 ounces garlic-herb cheese spread, slightly softened

prepared balsamic syrup

24 small arugula leaves

Heat oven to 350 degrees. Combine Parmesan cheese and flour in small bowl; toss to mix well. Spray baking sheet with nonstick cooking spray. Sprinkle Parmesan mixture evenly into 8-inch circle on baking sheet. Bake in center of 350 degrees oven 6 to 8 minutes or until melted and light brown. Cool 2 minutes on baking sheet, then remove to wire rack to cool completely. Break into 24 irregular-shaped pieces. Set aside. (Parmesan crisps may be made 1 day in advance and stored in an airtight container.)

Cut each bread slice diagonally in half. Place in single layer on baking sheet. Bake in 350-degree oven about 6 minutes or until lightly toasted but not brown. Set aside.

Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Carve steaks into thin slices; season with salt.

Meanwhile, spread 1 teaspoon cheese spread onto each bread piece; top with 2 to 3 steak slices. Drizzle balsamic syrup over beef; top with Parmesan crisp and arugula leaf.

cantrellhimparienge.blogspot.com

Source: https://www.news-journalonline.com/news/20150519/when-cow-is-king

Share this post