June 2008 In This Issue June is National Steakhouse Month Great Nebraska Tractor Ride Thick Cut Ribeyes Top 10 Grilling Tips Quick Links Just for Kids   Our Guarantee   Shipping Information   Our Website  8-10 oz. Sirloins $68.99 Perfect for Father's Day!         Certified Hereford Beef   Bell Creek Beef is proud to be endorsed by Certified Hereford Beef.  As the exclusive mail order supplier, Bell Creek Beef has the Certified Hereford seal of approval and meets their rigorous quality standards. Our Guarentee and Return Policy If you are not completely satisfied with your order for any reason, we will replace your order or refund your money; whichever you prefer. When you order from Bell Creek Beef, your satisfaction is always unconditionally guaranteed. You can order with complete confidence. June is National Steakhouse Month   A Steakhouse with the Comforts of Home June is National Steakhouse Month!  Why not create your own steakhouse experience at home and throw your favorite cut on the grill? Check out the Beef-It's What's for Dinner Beef Basics: Steakhouse Steak at Home Video 2008 Great Nebraska Tractor Ride   June 20-21 Over 100 tractors will travel from Wisner to Beemer, Lyons, Craig, Arlington with an overnight stay in Fremont from there the parade will travel to Hooper, Scribner, Snyder, West Point and back to Wisner! Bell Creek Beef is proud to be a corporate sponsor and treat participants to a Bell Creek Beef steak dinner in Fremont. If you're in the neighborhood be sure to stop by on June 20th! Photo courtesy of The Lincoln-Journal Star Thick Cut Ribeyes   Still Available for Summer Our delicious restaurant style Pricate Reserve Thick Cut Ribeyes are still available for summertime grilling. Check out our unbelievable 16 oz. ribeyes! Top 10 Grilling Tips   All Summer Long, We Are Bringing You Advice on How to Get the Most Out of Your Grilling Experience Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill - not at room temperature.   Trim, if necessary. Remove visible fat from meat before grilling to help prevent flare-ups and excess smoke formation.   Marinating mantra. Always marinate in the refrigerator. Tender beef cuts can be marinated for 15 minutes to 2 hours for flavor. Less tender beef cuts should be marinated at least 6 hours -but no more than 24 hours- in a mixture containing an acidic ingredient or a natural tenderizing enzyme. Pat beef dry after removing from marinade to promote even browning and prevent steaming. Do not save marinade for reuse. If a marinade has been in contact with uncooked beef, it must be brought to a full rolling boil before it can be eaten as a sauce.   Grilling temperature matters. Grilling over medium heat ensures even cooking and flavorful, juicy meat. If beef is grilled over too high heat, the exterior can become overcooked or charred before the interior reaches the desired doneness. Charring meat is not recommended.   Watch the charcoal. Never grill while the coals are still flaming. Wait until the coals are covered with gray ash (approximately 30 minutes), spread in single layer. To check cooking temperature, cautiously hold the palm of your hand above the coals at cooking height. Count the number of seconds you can hold your hand in that position before the heat forces you to pull it away; approximately 4 seconds for medium heat.   Know your gas grill. Since gas grill brands vary greatly, consult the owner's manual for information about preparing the grill for medium heat.   Turn properly. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices. And don't be tempted to press down on steaks - it only releases the juices and creates flare-ups.   Use a thermometer. The best way to determine doneness of steaks is to use an instant-read meat thermometer, inserted horizontally from the side to penetrate the center of the meat. Allow 10 to 15 seconds for the thermometer to register the internal temperature.   Internal temperature matters. Cook steaks to at least 145°F (medium rare doneness). The color will be very pink in the center and slightly brown toward the exterior.   Practice food safety. Keep raw meat separate from other foods both in the refrigerator and during preparation. Wash hands, all utensils and surfaces in hot soapy water after contact with raw meat. Never place cooked meat on platters that held raw meat. Use clean serving platters and utensils. Serve cooked food promptly and refrigerate immediately after serving (within two hours after cooking). Provided by The Beef Checkoff--It's What's for Dinner Don't forget about Dad!   It's not too early to start thinking about Father's Day.  Whether you're thinking of preparing delicious steaks for him on Father's Day or giving steaks as a gift, Bell Creek Beef is sure to be a hit this year. Check out www.bellcreekbeef.com to find the perfect beef for enjoying the sunshine and grilling outside!   Happy Eating, The Bell Creek Beef Family