Website Top Picture
Wisconsin Beef Council Newsletter
August Is National Sandwich MonthAugust 2011
In This Issue
Featured Recipes
Featured Article
Stack 'n Pile Them High!
Kids Korner!
Fight B.A.C.
Featured Recipes From Around The World
 
 
Caribbean Burger
 
 
ITALY
 
VIETNAM

 
JAMAICA

 
MEXICO
  
See us on TV!

Wednesday, Aug. 3rd 
 WISC-CBS 3 Madison 

12:20 p.m.
 

Thursday, Aug. 4th

WKBT-CBS 8 LaCrosse 6:50 a.m.

 

Thursday, Aug. 4th
 
WEAU-NBC 13 Eau Claire

10:00 a.m.

 
Friday, Aug. 19th
WITI-FOX 6, Milwaukee
8:45am & 11:45am   

 Saturday, Aug. 20th

WMTV-NBC 15 Madison

6:10 a.m.

 

Friday,Aug. 26th

WLUK-FOX 11 Green Bay 9:00 a.m. Living With Amy
 

 

 

tv icon
Greetings!

  i hear beefi hear beef
facebook logotwitter logo
Stack n' Pile Them High!
sandwich

   Club, Reuben, and Roast Beef , oh my!

That's right, we're talking sandwiches! August is National Sandwich Month and boy do we have some great options for your enjoyment.

    Go big or go portable, whatever your preference. Hot or cold, personalize your sandwich to celebrate the month of August!

  

     Here are some fresh ideas:

  

 

-Spicy Braised Brisket Sandwich  features green chili and Roasted Red Pepper Mayonnaise on a ciabatta roll.

-Sweet Onion & Pepper Beef Sandwiches with Au Jus  will require napkins. The fork-tender beef can be simply accented with pepperoncini and cheese of your choice.

-Take the sandwich to another level with Spanish Beef Dips with Caramelized Manchego Onions . You'll get a hint of sweet from brown sugar in the seasoning and a bite of spice from adobo and smoked paprika. 

 

 
Kids Korner!
  bbq sliders
  Break out of tradition and surprise the youngsters with some new flavors they won't feed to the dog. Put away the PB & J, quit cutting crusts and try out these BBQ Beef Biscuit Sliders !
 
  These sandwiches are not only delicious and made with lean beef but are also an excellent source of protein and selenium! Let the kids take seconds... or thirds, this recipe makes 18 sandwiches! Enjoy!

Fight BAC.
bacteria

 A common concern when packing a cooler for the boat or for an outdoor picnic is the bacteria content of the food. Preventing a foodbourne illness is easy so take these four steps to protect your family...

 

1.  CLEAN:  Wash hands and surfaces often.  Wash hands with warm soapy water before and after handling all food.  Wash cutting boards often as well as dishes and countertops. 

 

2.  SEPARATE:  Don't cross-contaminate!  Raw meats, poultry and seafood need to be kept separate from other foods in order to prevent the spread of bacteria.  When grocery shopping, keep meats, poultry and seafood in plastic bags to prevent juices from dripping on other foods.  Store these foods on the bottom shelf of your refrigerator.  Remember to wash hands, surfaces and all utensils that come in contact with these foods.

 

3.  COOK:  Foods that are cooked to proper temperatures are less likely to carry bacteria that cause foodborne illness.  Use a clean thermometer to measure the internal temperature of cooked food to ensure it is thoroughly done.  

  • Ground meats to 160� F
  • Ground poultry to 165�F
  • Beef roasts and steaks to 145�F
  • Leftovers to 165�F

4.  CHILL:  Refigerate promplty.  Refigerate foods quickly.  Cold temperatures keep bacterial from growing and multiplying.  Set temperature in refrigerator to <40�F and freezer at <0�F.  Refigerate or freeze perishables, prepared foods and leftovers within 2 hours.

 


Also, remember to wash all produce before consuming.


Enacted through the 1986 Beef Promotion and Research Act and Order, the Wisconsin Beef Council is a checkoff-funded, producer-directed organization dedicated to building demand for beef and veal through promotion, consumer education and research.

Wisconsin Beef Council logo632 Grand Canyon Drive

Madison, WI 53719

1-800-728-BEEF

www.beeftips.com

Facebook-Wisconsin Beef Tips