2014 PRESS RELEASES
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May 5, 2014
GOVERNOR MCAULIFFE PROCLAIMS MAY AS “BEEF MONTH” IN VIRGINIA
Proclamation recognizes one of the Commonwealth’s most significant agricultural industries.
Contact: Elaine J. Lidholm, 804.786.7686
As the weather gets warmer, Virginians are firing up their grills for juicy burgers and mouth-watering steaks. Virginia Governor Terry McAuliffe acknowledges this all-American tradition and proclaims May 2014 as “Beef Month” in the Commonwealth of Virginia.
The Virginia Department of Agriculture and Consumer Services (VDACS) encourages Virginians to support the state’s beef cattle industry and salute Virginia cattlemen and cattlewomen for their contribution to the Commonwealth’s largest industry—agriculture.
According to the latest survey data from U.S. Department of Agriculture’s National Agricultural Statistics Service (NASS), beef cattle production is one of the largest segments of Virginia agriculture, contributing more than $430 million to the state’s economy in 2012. Grazing on more than 2.5 million acres of Virginia pasture land, beef cattle support the livelihood of 25,000 Virginia farm families. In fact, approximately 97 percent of Virginia’s beef industry is made up of family-owned businesses.
With 10 essential nutrients in every bite, beef plays a key role in a healthy diet. Scientific research continues to document lean beef’s role in lowering bad cholesterol, building muscle, improving cognitive health and providing other healthy benefits to in people of all ages. And because there are about 30 cuts of beef that meet the definition of lean, today’s consumers have plenty of healthy options. Many of these lean cuts are favorites such as T-bone steak, top sirloin and 93-percent-lean ground beef.
Widely popular, easy to fix, wholesome and satisfying, beef has earned its place in the hearts—and on the plates—of Virginians. Join VDACS and celebrate Beef Month by preparing your favorite local beef dish at home or ordering it at your favorite restaurant. The VirginiaGrown.com website features a database of farms that offer Virginia Grown beef. Try the grilled peppery top round steak recipe below or visit the Virginia Beef Industry Council’s website, vabeef.org, for more delicious beef recipes.
VDACS works with the state’s beef cattle producers find new markets here and abroad for their cattle, track market prices and protect the state’s herds from disease.
GRILLED PEPPERY TOP ROUND STEAK WITH PARMESAN ASPARAGUS
Recipe from the Cattlemen's Beef Board and National Cattlemen's Beef Association website
- 1 beef Top Round Steak, cut 3/4 inch thick (about 1 pound)
- 1 pound asparagus, trimmed
- 1 teaspoon olive oil
- 3 tablespoons shredded Parmesan cheese
- Hot cooked orzo (optional)
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme
- 2 large cloves garlic, minced
- 2 teaspoons steak seasoning blend
- 1 teaspoon crushed red pepper
- Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook) Grill asparagus 6 to 10 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) or until crisp-tender, turning occasionally.
- Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus and orzo, if desired.