The Texas cattle industry provides high-quality beef to consumers.
Beef & Cheese Empanadas
By Kelly Bogard Here in Texas, we take a lot of pride in everything we do. From our families to our homes, the saying "everything is bigger in Texas" truly fits. I sometimes want to change one key word, though. Let's change the word "bigger" to "better." This is definitely what I think when it [...]
Mad Cow Disease—Should you be concerned?
By Mike Barnett Mad Cow Disease—should you be concerned? You bet. Anything that might affect your family’s health demands your attention. But you should also be informed. The discovery of a dairy cow this week with bovine spongiform encephalopathy (BSE)—also known as mad cow disease—has sparked headlines and worries across the U.S. Many remember Great [...]
Pink slime: What’s the big deal?
By Nathan Smith For weeks now we’ve heard about "pink slime," or lean finely textured beef (LFTB). We’ve heard from “shocking” news reports that pink slime lurks like some sci-fi monster waiting to devour innocent consumers. Since the first ABC news report, the media seems to be hell-bent to scare Americans away from beef. All [...]
Texas Jambalaya
By Kelly Bogard This week, Texas Farm Bureau has been celebrating Food Check-Out Week. Food Check-Out Week is all about promoting Texas agriculture, sharing facts about food and opening the lines of communication between farmers and consumers. As someone who works with farmers and ranchers, and as a consumer of their products, I get to [...]
Shiner Slow-Cooked Short Ribs
By Nathan Smith Texas ranchers raise the most beef in the country–a good thing because this week, it's what's for dinner. Beef short ribs can be tricky, but with the right ingredients cooked at the right temperature, they are hard to beat. I combined short ribs and Shiner Black to make what turned out to [...]
