Beef Magazine is part of the Informa Markets Division of Informa PLC

This site is operated by a business or businesses owned by Informa PLC and all copyright resides with them. Informa PLC's registered office is 5 Howick Place, London SW1P 1WG. Registered in England and Wales. Number 8860726.

I've Tucked Three Presents Under The Tree For You!

bio-ellie-krieger_al.jpg What happens when a television star, dietitian and chef visits a packing plant? Was New York Times best-selling author Ellie Krieger disturbed at what she saw at the Cargill plant she toured in Texas? Hardly, and that’s what surprised her about her visit, Krieger told Fast World News titled, Ellie Krieger: An Inside Look at Beef Processing.

Krieger writes, "I just got back from West Texas where I toured a huge industrial beef processing plant and I am still in shock by what I witnessed there. But I am not shocked in the way you might anticipate based on the negative portrayals of the beef industry that seem so rampant in the media. Rather, I am stunned by how humanely the animals were treated and by the detailed attention given to food safety at each stage of the process.

"I am sure not all beef processing plants are as exemplary as the one I saw, and I applaud those who expose objectionable practices, but it is important (and I think quite a relief) to know that there is another side to the story. I guess the truest way to explain how I feel about the way beef is produced after all I saw that busy day is to tell you that for dinner that night I thoroughly enjoyed a nice piece of beef tenderloin."

Christmas is just days away, and you might be wondering what the three presents are that I have tucked under the tree for you. Well, the first is this awesome media coverage by a world-famous chef, who was impressed by what she saw at the final stop in the beef production chain. More importantly, she gives other consumers permission to enjoy tasty beef guilt-free! That's exciting stuff this holiday season!

notecardset3.jpg The final prizes are two ranching-themed notecard sets that I will be giving away tomorrow. It’s simple to enter. Based on Krieger's love of beef tenderloin, answer me this: What is your favorite cut of beef, and how do you like it prepared? I'll kick things off -- I enjoy a bone-in ribeye, with just a pinch of pepper and Lawry's Seasoning Salt, and grilled to a perfect medium rare.

Leave your answers in the comments section below, and you will automatically be entered to win one of the two sets of notecards. Winners will be announced tomorrow. So, how do you enjoy great-tasting beef?