May 2008 In This Issue May is Beef Month Hot off the Grill Grilling Tips Private Reserve Ribeyes Quick Links Just for Kids   Our Guarantee   Shipping Information   Our Website  Introducing Our Private Reserve Thick Cut Ribeyes         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.

May is Beef Month   Celebrating Beef May is Beef Month. Please join us in celebrating the month and enjoying the high quality, mouth-watering, grain-fed beef that Bell Creek Beef offers. Grilling Season Begins   Hot Off the Grill Grilling- it's America's favorite way to enjoy beef.  From a simply delicious seasoned steak for a quick weeknight meal to an extra-special crusted tenderloin for a casual party, beef can fit any grilling occasion as well as your level of grilling know-how.  Americans grill for many reasons, but the single most important reason continues to be flavor.  When it comes to choosing the food to grill, the most popular two choices are hamburgers and steak.  When asked what their all-time favorite food to grill is, again the answer is hamburgers, followed by steak.  It seems that beef's versatility and great taste makes it a natural for the grill. Tips for Perfectly Grilled Beef   Sure-Fire Tips to Ensure Successes Grill all beef cuts at medium to medium-low temperatures. Use well-trimmed beef to avoid flare-ups. Always use tongs for turning beef. Forks can pierce the meat allowing flavorful juices to and rubs add unique flavors to beef for the grill. Marinades impart flavor, and in some cases help tenderize less tender cuts of beef. A rub is a highly concentrated blend of herbs and spices which flavors the exterior of meat as it grills. Meat should always be marinated in the refrigerator. Cook cooked marinades completely before adding to the beef. For tenderization, beef must be marinated at least 6 hours or as long as overnight in a marinade containing and acidic ingredient such as vinegar or lemon juice. Marinating longer than 24 hours causes the meat fibers on the surface to break down, resulting in a mushy texture. For using marinades for flavoring, marinate 15 minutes to 2 hours. Leftover marinade should be discarded. Determine doneness of steaks by making a small slit near the bone and checking color; for boneless cuts, make a slit near the center. An instant-read thermometer can also be used to gauge doneness for thick steaks (at least 1 inch thick) and roasts. Private Reserve Ribeyes   Introducing Thick Cut Ribeyes Our Private Reserve Thick Cut Ribeyes are so unbelievable we've enjoyed them ourselves.  Now, we are pleased to share them with you.  These restaurant style, thick cut ribeyes are perfect on the grill.  Try them and you'll understand why they are our Private Reserve. 4-16 oz Private Reserve Thick Cut Ribeyes $62.99 + shipping   WHILE SUPPLIES LAST 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