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Featured Food: Beef

Beef is an excellent source of protein and
provides a variety of essential vitamins and
minerals. Protein plays an important role in
the development and repair of muscles and
organs. The human body can produce 11 of the 20 amino acids, or building blocks, of
protein. Animal proteins, like beef, are some of the most concentrated sources of the amino acids that cannot be produced by the body. Beef is not only low in saturated fat but contains B vitamins, like Vitamin B12 and Vitamin B6. These B vitamins are key for brain development, immune function, and healthy blood and nerve cells.

When choosing cuts of beef, select cuts with the least amount of visible fat and
choose ground beef with the lowest percentage of fat. Before preparing, trim off
any solid fat. After cooking ground meat, drain the fat off and blot with a paper
towel to remove any residual fat.

Meals to Try

Beef and Bean Tamale Pie
Beef and Vegetable Stir Fry
Spaghetti and Meat Sauce
Mini Hamburgers Sliders

Featured Recipe: Hash Brown Stacker

Makes 25 servings.

Instructions:

1. Place hash brown patties on a sheet pan lined with parchment paper and lightly coated with pan-release spray.

2. Bake:
a. Conventional oven: 375 °F for 15-18 minutes.
b. Convection oven: 375 °F for 10 minutes.

3. Critical Control Point: Heat to 140 °F or higher and hold for hot service at140 °F or higher.

4. Set aside for step 9.

5. In a large stock pot, add onions and pickles. Sauté uncovered over medium-high heat for 1-2 minutes until translucent.

6. Add beef and pepper. Cook uncovered over medium-high heat for 3-4 minutes. Stir often until the meat is well done.

7. Critical Control Point: Heat to 165 ° F or higher for at least 15 seconds.

8. Remove the beef mixture from the heat and drain in a colander. Set aside for step 9.

Assembly per pan:

9. Using a No. 30 scoop, portion 2 Tbsp (about 1 oz) beef mixture on top of each hash brown.

10. Sprinkle 1 Tbsp 1 ¾ tsp cheese on top of beef mixture.

11. Bake:
a. Conventional oven: 375 ° F for 15-18 minutes.
b. Convection oven: 375 ° F for 10 minutes.

12. Drizzle 1 tsp ketchup and 1 tsp mustard over each patty.

13. Critical Control Point: Hold for hot service at 140 ° F or higher.

14. Serve 1 Hash Brown Stacker.

Child and Adult Care Food Program (CACFP) Crediting Information:
¼ cup vegetable, 1 oz eq meat alternate

Notes:

Cooking Process #2: Save Day Service.
This recipe can be doubled to yield 50 servings. See details online by clicking the
link.

Featured Resources

Menus that Move
Menus that Move is a set of seasonal cycle menus to assist schools inserving delicious, in-season, and culturally diverse food that fits the UnitedStates Department of Agriculture’s meal guidelines. Recipes and menusdesigned for the summer season are available for review.

Local Beef Directory
The Ohio Beef Council is a non-profit organization tasked with the promotionof Ohio beef products. Use the Ohio Beef Directory to find local beefproducers in your county. To serve local beef in your child nutritionprograms, ensure the facility has undergone all applicable state or federalinspection and processing requirements.

Featured Activity

In collaboration with the State Library of Ohio, a children’s book list was created to highlight cattle the chosen food of today’s newsletter. Check out these cow-inspired books for young readers. Use this map to find local public libraries in Ohio to check out one of the featured books. Space Cows by Eric Steltzer, illustrated by Tom Disbury The Cow Who Clucked by Denise Fleming Moo! by David LaRochelle, illustrated by Mike Wohnoutka Click, Clack, Moo: Cows That Type by Doreen Cronin, illustrated by Betsy Lewin The Story of Milk: It Starts with Grass by Stacy Taus-Bolstad How Do Animals Give Us Food? by Linda Staniford Clarabelle: Making Milk and So Much More by Cris Peterson,photography by David R. Lundquist