Last night we grilled a couple of Certified Hereford steaks, only available at Save Mart. Along with our steaks we roasted some asparagus and portobello mushrooms and completed the meal with a rice pilaf. The meal, in spite of a brief interruption by a door-to-door salesman, turned out absolutely delectable. As I was devouring my steak I wondered what is so special about Hereford Beef and what makes it so delicious? 

Turns out most people think of Angus when asked about premium beef mostly because it is instantly recognizable due to media saturation. Hereford Beef, however, has a unique reputation for being extraordinarily tender, juicy and flavorful. The beef is also corn-fed, vegetarian with minimal processing, no artificial ingredients and is 100% made in the U.S.A.

If you are looking for a great cut of beef you need not look any further. Hereford Beef is available only at Save Mart. Check out the Certified Hereford Beef web site for great ideas for dinner tonight!
 
http://www.herefordbeef.net/cookscorner/recipes/liteandeasy

Recently a friend told me a funny story about one of his favorite dishes to make – beef tongue. Eww, beef tongue?! Yes, beef tongue. “It’s delicious” he exclaimed to no less than four different people making his way through the store. I have to admit that I had the same reaction and in fact still do. Eww! Beef Tongue!

Turns out he wasn’t just being tongue-in-cheek about this dish. It is something his Grandmother prepared for him ever since he was a small child. And he protests, “It’s the ultimate delicacy in Jewish culture.”

I know, I know, everyone’s tongue’s a-wagging and you want to know how to prepare…wait for it…eww, beef tongue. Here it is:

Slowly boil the beef tongue and add garlic and cloves. When it’s really tender, remove the skin of the tongue. Slice the tongue into thin slices and serve on rye bread with Sauer kraut, Swiss cheese and Thousand Island dressing.

 

For detailed information on cooking beef tongue:

 

http://www.wikihow.com/Cook-Beef-Tongue