Home Recipes Preparation Food Safety Nutrition Teachers Food Comm Links News Consumers Food Service Retail Checkoff BQA Contact Us
Welcome to the Georgia Beef Board

 


CHECK US OUT!

Past Recipes of the Month
ZIP program

Learn About the Georgia Beef Board and Beef Checkoff Program

Learn about 
Flatiron Steak

Click here for Free brochures!!!





  

  1. Click on the below link...
  2. You will be taken to a website, chameleonusa.net. This is a legitimate site we have been working with to provide the store items for you.
  3. In the top left corner is a place to login. Click on "Register."
  4. Put in the GBB code - 945
  5. Fill in the information on you and/or your farm.
  6. Then you are ready to shop, shop, shop!!! HINT: These items make great stocking stuffers, Christmas presents and birthday presents.
  7. At check out you can add your school or restaurant logo to your items if you'd like.

 


Georgia Junior Cattleman, Joel Noles and Director of Industry Information Brooke Williams
kicked off our beef month celebration on June 1st on Macon’s 41NBC.  Joel grilled his own "Mosquito Creek Burgers" recipe as they talked about beef month! Make sure to watch the clip,
get the recipe and celebrate with us!


Brooke Williams of the Georgia Beef Board and Joel Noles of the Georgia Junior Cattlemen’s Association speak with Macon NewsCentral's Portia Lake and share summer grilling tips and recipes using beef during Georgia’s Beef Month.

Recipe of the Month Club 

Calypso Beef Soup

Total preparation and cooking time: 45 to 50 minutes

INGREDIENTS
• 6 tbl Ancho Chile Powder
• 4 tsp brown sugar
• 4 tsp black pepper
• 4 garlic cloves, minced
• 1 tsp salt
• 1 t-bone steak (or more)
• Salsa

PREPARATION

1. Set a cast iron skillet in the oven and preheat oven to 500 degrees.

2. In a small bowl combine ancho chile power, sugar, pepper, cloves and salt. Use this spice rub to cover both sides of the steak.

3. Remove cast iron skillet from the oven and set over high heat on the stove. Lay the steak down in the skillet. Cook for about 2 minutes on each side to brown.

4. Place the skillet with steak back in the oven. Bake for about 6 minutes until the steak reaches an internal temperature of 135-140 degrees F (for medium-rare).

5. Remove skillet from oven and transfer steak onto a plate. Let it rest for 5 minutes to allow the juices to reabsorb into the steak. Serve with salsa if desired.


Cook's Note: Recipe makes just over a 1/2 cup spice rub, enough for about 13 steaks. You can usually find Ancho Chile Power in your grocer's spice section.

Georgia Beef BoardThe 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 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.