Selection, Storage and Nutrition Notes for Tailgating Recipes
Before making our three game-winning tailgate recipes, check out these helpful tips on selection, preparation and nutrition:
- Cajun rub is fantastic on any favorite beef cut and even pork, chicken and fish.
- Customize the heat level in the Cajun rub by adjusting (up or down!) the cayenne red pepper.
- Food safety guidelines suggest cooking beef steaks to 145 degrees, with a three-minute rest period before slicing. It’ll be warm with pink center at this temp. But if you like medium rare, that would be more of a warm red center with a temp of 135 degrees.
- New York Strip steak is one of the more than 30 beef cuts that are considered lean. Check out indianabeef.org or beefitswhatsfordinner.com for all the lean beef cuts. Lean (as defined by the U.S. Department of Agriculture) means a 3-ounce cooked serving has less than 10 grams total fat. Flank, porterhouse, T-bone, sirloin, round and many more all qualify.
- Beef gives you more than just high-quality protein – it’s packed with over 10 important nutrients to support healthy brain function, immune system, muscle growth and repair, and optimal metabolism.