During the cold winter months, after another day feeding cattle or dreaming of spring planting, many farm families turn to beef as the centerpiece of a hearty meal. It’s the time of year for chili and pot roasts, and it’s always the time of year for steaks.
Beef is a popular option for hearty meals during cold winter months
Sydney Thummel, executive director of the Missouri Beef Industry Council, says beef is popular with consumer for a variety of reasons, including its taste, versatility and nutritional value.
2 beef tenderloin steaks, cut 1 1/2 inches thick (about 5 to 6 ounces each)
1 beef cross rib chuck roast or arm chuck roast boneless (2 1/2 to 3 1/2 lb.)
2 1/2 lb. beef shoulder roast boneless, cut into 1/2-inch pieces
