Even as Americans continue to experience a tough year, many consumers are still planning to enjoy comfort foods that feature beef.

Amanda Radke

December 15, 2020

3 Min Read
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Beef Checkoff

I don’t know about you, but between the pandemic and the election, reading the news headlines this past year has been a mentally draining and exhausting exercise.

In today’s 24/7 news cycle, it seems things happen rapidly, and it can be a lot to digest if you’re trying to keep up.

With Christmas just a week away, I wish we could press pause on the hostility, divisiveness and ugliness of the world and just focus on what truly matters most — the holiday season, our loved ones and making memories together as a family.

Next week, I’m going to make a concentrated effort to do just that — even if the headlines get crazier than they already are and even when I have moments where my anxiety about what is to come feels like it’s through the roof.

I must remind myself that even though we have faced dark days collectively as Americans, we can still choose to be a light and create happy moments at home.

With the holiday season in full swing, I’ve noticed an uptick of positive beef stories in the news. This is a welcome reprieve from the typical rhetoric we see about beef cattle.

To me, these headlines reflect what our consumers are wanting right now — rich, tasty, comforting, celebratory meals to commemorate the holiday season — and of course, there’s no better way to do just that than with BEEF!

Related:Upcycling is the unsung story of America’s beef cattle

Check out these headlines below to see what I mean!

1. “Disney shared their recipe for beef bourguignon just in time for a holiday meal” by Kristin Salaky for delish.com

Salaky writes, “The meal features ‘fork-tender beef brisket with savory flavors of bacon-infused wine sauce over crushed buttery red potatoes,; according to Disney, and with a description like that, how could you not fall head over heels for it?

“Though it sounds super fancy, the recipe is actually pretty straightforward and features many ingredients you probably already pick up on a typical grocery run, such as onions, mushrooms, butter, and bacon. Add in some upscale ingredients like sherry vinegar and red wine and you've got yourself the perfect winter date night meal.”

2. “Chef holiday recipes” featured on Beef. It’s What’s For Dinner.

Make beef the star this year and serve a delicious, chef-inspired, holiday meal. These dishes were created by celebrity chefs including Hugh Acheson, Jet Tila, Amanda Freitag, Antonia Lofaso and Brooke Williamson.

3. “22 slow-cooker beef dinners for winter” featured on Eating Well

According to the article, “Enjoy a hearty and satisfying meal with these slow-cooker beef recipes. Alongside the beef, these recipes have plenty of veggies, like slow-cooker friendly carrots and potatoes, plus plenty of flavorful spices to create a delicious dinner. Recipes like Slow-Cooker Braised Beef with Carrots & Turnips and Slow-Cooker Korean Beef & Cabbage Stew are comforting and perfect to combat the cold winter weather.”

Related:Shop small & local this Christmas season

4. “Need a holiday entree? Few dishes beat beef short ribs for festivity and repeatability” by JeanMarie Brownson for West Hawaii Today

Brownson writes, “While the pandemic safety precautions mean those tables will go unused, my kitchen will not. I will cook with pleasure for loved ones — wearing a mask and washing hands frequently. Then, I’ll package my expressions of love in small containers to deliver safely to front doors. We can all reheat our holiday meals and eat together on FaceTime.

“Successful reheating of all these dishes factors into my menu planning. Few entrees beat beef for festivity. A roast proves difficult to turn into small meals; steaks don’t reheat well. Instead, I’ll braise beef short ribs. These meaty cuts sport full flavors that actually improve when made in advance.”

5. “How to make classic beef Wellington” featured on NBC Boston

This video highlights the classic and show-stopping Beef Wellington!

The opinions of Amanda Radke are not necessarily those of beefmagazine.com or Farm Progress.

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