The Angus Journal is a monthly magazine known for in-depth coverage of American Angus Association programs and services; the Angus business; herd management techniques; and advertising reflecting genetics herd philosophies.
Issue link: http://angusjournal.epubxp.com/i/435083
by the culinary staff at Certifi ed Angus Beef LLC What's Cooking at CAB 152 � ANGUSJournal � January 2015 Reduce, reduce Consider making a "reduction" in the culinary sense. A reduction is made by boiling a liquid to thicken its consistency and intensify fl avor. Often used as a sauce, reductions can be very simple to make, but have a huge impact on overall fl avor. The best part? They don't need to be calorie rich or include a lot of ingredients. The fl avor of most reductions is so intense that a little goes a long way. Your taste buds — as well as the scales — will thank you when you pair a robust, fl avorful reduction with a lean cut of beef. We suggest several savory and satisfying recipes that offer the best of both worlds — great fl avor that fi ts into your healthful eating plan. Try fl ank steak with a beer reduction for a tasty Asian fl air. A red-wine reduction is the perfect complement to a lean roasted strip loin. Or, resolve to sample a balsamic-vinegar reduction on a pan-roasted top sirloin steak. Forget resolutions … start a fl avor revolution! By the way, did you know beef fi ts in any balanced meal plan? It is an excellent source of many essential nutrients, including protein, iron and zinc. Beef is also a great source of B vitamins, including ribofl avin and thiamine. There are nearly 30 lean cuts of beef. Select those with "round" or "loin" in the name. Even steak house favorites like tenderloin and New York strip (which comes from the loin) count. Flank, top sirloin and T-bone steaks are all lean cuts, too. According to government standards, "lean" cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 100-gram (3.5 oz.) serving. So there you have it … New Year's revolutions. We resolve to settle for nothing less than the best — the Certifi ed Angus Beef® (CAB®) brand. How about you? Original Post: www.gorare.com/2012/01/ new-years-revolution/ New Year's revolution It's a new year, bringing the likelihood that many will make weight reduction among their resolutions. It's a noble goal, but anyone who's been there and tried knows it doesn't always go as planned. How about focusing on a different type of reduction this year? Join the Minnesota Breeders' Ad Call Doneta Brown (816) 383-5232. The Brand of Performance Ralph and Carla Hanneken Royalton, MN 56373 • 320-468-9995 • Ralph Cell: 320-630-5095 Hanneken Angus Minnesota March 27, 2015 At the farm Morris, MN OPPORTUNITY SALE OF 2015 26406 470 th Ave. / Morris, MN 56267 / Office: (320) 392-5802 Fax: (320) 392-5319 / Wulf@WulfCattle.com / www.WulfCattle.com rchanneken@aol.com • www.hannekenangus.com