uhmmmmmmmmmmmmmmm... BEEF.......

NEWSLETTER ISSUE: October 8, 2007
		Dear stan, Gather the family together this week for an easy fall supper. Easy Autumn Beef Stew Fully-cooked boneless beef pot roast makes this simple stew a snap to prepare. Adding a few ingredients — mushrooms, onions, red wine and marjoram — takes the dish to a whole new level. Serve over noodles, and pair with crusty bread and a green salad for a complete meal. View recipe
		Did You Know? There are many convenient beef products available at the supermarket. From fully-cooked pot roasts to frozen meatballs and burgers, there's something for every taste and budget.
Your Weekly Beef You asked, we answered. Keep the questions coming! Q: I love the ease of buying frozen ready-to-cook ground beef patties. What's the best way to ensure I'm cooking them properly? A: In addition to following manufacturer's directions on the package of frozen ground beef patties, cook to 160°F. Remember frozen patties may take extra cooking time vs. fresh patties to reach the correct internal temperature. A thermometer is the best way to ensure safety and determine the doneness of meat. Check out more information on cooking with ground beef. Tell us your quirky stories, ask burning questions and share personal ponderings about beef! Confident with a Meat Thermometer? Insert an instant-read thermometer horizontally from the side into the center of a ground beef patty and make sure the internal temperature reaches 160°F. Click here for a fact sheet with important information you should know about meat thermometers. BUILDING BETTER BURGERS Video! Check out this helpful how-to video, covering everything from shaping burgers to successful grilling techniques - plus great serving ideas. Click here to view.