Make your 4th of July bash a hit with Beef. It's What's For Dinner.

News provided by

National Cattlemen's Beef Association

Jul 02, 2018, 11:21 ET

DENVER, July 2, 2018 /PRNewswire-USNewswire/ -- Nothing says 4^th of July quite like firing up your grill and enjoying a perfectly cooked steak or burger.

Data shows that steak and ground beef average retail purchases increase by 62 percent and 25 percent, respectively, during the week of the 4^th of July. This data also shows that steak and ground beef retail prices typically drop during that weekⁱ, making grilling beef both a delicious and affordable way to celebrate Independence Day!

If you're looking for some great grilling ideas, Beef. It's What's For Dinner., has the perfect recipes to take your 4^th of July bash to the next level.

A steak to remember. A Ribeye steak is always sure to please, and wow a hungry crowd. Try this Ribeye with Fresh Tomato Tapenade recipe for a quick and tasty grilling winner.

A burger that pops. There is nothing wrong with keeping it classic with burgers. The 4^th of July is a great time to take this staple up a notch with a fun recipe, like Firecracker Burgers with Cooling Lime Sauce.

Kick it up with kabobs. Looking for something on the lighter side? Consider making Citrus-Marinated Beef Top Sirloin & Fruit Kabobs. These kabobs are not only colorful, but this recipe is also certified by the American Heart Association®.

Peppers with a punch. Appetizers are always a good idea, and nothing's more pleasing than Picadillo-Stuffed Jalapeno Peppers. With just the right amount of spice, these peppers are sure to please.

"The 4^th of July is the perfect opportunity to embrace the summer grilling season," said Bridget Wasser, meat scientist for the National Cattlemen's Beef Association, a contractor to the Beef Checkoff. "Between the various cuts available in the meat case and Beef. It's What's For Dinner. recipes, the grilling options are endless for the holiday."

To ensure a successful 4^th of July cookout, it's also important to follow good food safety practices, including:

Picking up beef just before checking out at the store to make sure it stays cold to avoid potential bacterial growth
Refrigerating or freezing meat as soon as possible, and only removing meat from the refrigerator just before cooking
Thoroughly washing hands in hot, soapy water before and after handling raw meat
Keeping raw meat away from other foods
Using a meat thermometer to determine doneness

For more recipes and food safety tips visit https://www.beefitswhatsfordinner.com/

About the Beef Checkoff

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

About NCBA, a Contractor to the Beef Checkoff 

The National Cattlemen's Beef Association (NCBA) is a contractor to the Beef Checkoff Program. The Beef Checkoff Program is administered by the Cattlemen's Beef Board, with oversight provided by the U.S. Department of Agriculture.   

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

Contact

Autumn Velez
303-850-3445
[email protected]

ⁱ Source: IRI/Freshlook, Total US MULO, ending 4/1/18; Categorized by VMMeat System

SOURCE National Cattlemen's Beef Association