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Beef Ends
2.428 documents for Beef Ends
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In the next few weeks, the Neola Farms name will slowly disappear from Memphis menus just as the Tipton County-raised, Black Angus beef it raised begins to disappear. Calling it the "absolute hardest, heart-wrenching decision of my life," owner Charline Lenagar will close the Brighton farm after last year's passing of her husband, Michael Lenagar.
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The U.S. beef industry avoided a major market threat as Brazilian company JBS Beef ended its efforts to acquire National Beef Packing Co., Oklahoma Attorney General Drew Edmondson said Monday. Edmondson joined the attorneys general of 16 other beef- producing states and the U.S. Department of Justice in October in asking a federal court to block the merger out of concern it would significantly reduce competition. JBS is the largest beef packer in the world, and Missouri-based National is the nation's fourth- largest. Officials said the merger would increase JBS's share of packing capacity in the United States from 20 percent to about 35 percent.
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With Father's Day upon us, firing up an old-fashioned cookout comes naturally. But the consensus ends there. Will it be grilling or barbecue? Is the preference for pork, beef or maybe salmon or shrimp? How about the ever-important seasonings? Most importantly, will it be cold beer or wine?
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Sutter Health, the nonprofit corporation that runs Marin General Hospital, has purchased a 3.35-acre plot of land in San Rafael, a move that sets the healthcare giant up to compete with MGH when the lease binding the two entities expires. The land is adjacent to another piece purchased by Sutter earlier this year; together the two parcels make up a 7.4-acre site on which a clinic or specialty hospital could be built. Sutter has not outlined any explicit plans for the property, located along Bellam Boulevard, but the company has expressed a desire to maintain and beef up its Marin-based services after its relationship with Marin General ends. Per the agreement reached between Sutter and the Marin Healthcare District, control of the hospital will be transferred sometime between January 20...
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PASADENA - You win the Rose Bowl, you go 13-0, you've already been to Disneyland, so all TCU has to do next is talk about winning the national championship, right? The Horned Frogs knocked down a 2-point conversion pass and knocked mammoth Wisconsin down to size in a momentous 21-19 Rose Bowl victory Saturday.
... instead of sending in three or so more tight ends to beef up for one final run at the tie, the Badge...
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If you were thinking that St. Patrick's Day partying ends tomorrow, think again. In Ireland, Ind., the enthusiasm for the Irish national holiday runs so high that the celebration continues into this coming weekend. We're serving corned beef and cabbage, Irish stew with beef, green bread and green beer," said Jean Donifer, owner of the Shamrock Cafe in Ireland. "We'll go all the way through the 19th with live entertainment or DJ and karaoke.
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The best holiday parties aren't necessarily the ones with the biggest budgets. Memorable holiday parties spring from engaged, relaxed hosts, and no one can relax if party expenses are pushing budgets to the limit or winding up nerves tighter than a dreidel.
... one amazing appetizer, like Robinson's mini beef Wellingtons and supplement with simpler (and less ... up over each beef piece, then fold the ends over the top to make a packet. INVERT and arrange ...
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The holidays are too short for from-scratch recipes," says [Sandra Lee]. "You want to be with your family and friends, instead of being stuck in the kitchen." That's easy to do with recipes from her books, "Sandra Lee Semi-Homemade Weeknight Wonders" and "Sandra Lee Semi-Homemade Money Saving Slow Cooking. Place cabbage leaves in large bowl and cover with boiling water; set aside to wilt. Cut red and green bell peppers into fourths through the stem ends. Remove seeds and membranes; set aside. In large bowl, stir together sausage, ground beef, uncooked rice, onions, meat loaf seasoning, pesto mix and eggs; set aside. Spoon 1/4 cup meat mixture onto bell peppers. Place peppers in a 9 x 13-inch pan, alternating colors and leaving a space for the cabbage rolls. In medium skillet, over med...
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Each region or major city of the United States has a unique flavor and style - of local food specialties, that is. And in the South, none of these is more beloved than the local style of barbecue. Memphis, the Carolinas, Texas, the Deep South, Florida, Kansas City, Mo., and of course, Owensboro, Ky., all have very distinct styles of smoked meat and sauce. Whether the specialty is the meat (beef brisket in Texas, mutton in Owensboro, ribs in Memphis, pulled pork in North Carolina) or the style of sauce (thick, thin, sweet, spicy, mild, tomatoey, vinegary or mustardy) the area residents swear their own combination is the best in the world.
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For some reason, homemade corned beef has always seemed an intimidating proposition. First, there's the issue of the corn. Having had my fair share of the finished product over the years, I had no idea where the corn came into the equation. It seemed mysterious and probably difficult. Then I came across a recipe in "Charcuterie," the cookbook that has served as my roadmap in other curing projects such as bacon and pancetta. Consisting solely of a wet cure and a long, slow simmer, corned beef is astonishingly easy. The hardest part would be the waiting; the name is a holdover from when grains of salt were referred to as "corns." No actual corn is involved. Having settled that question and found the right recipe, I called Mark Mahnken at Missouri Legacy Beef. A fixture at the Columbia Far...
Most corned beef ends up stacked on rye bread and topped with sauerkraut...
