As the smell of grilled steaks fills the air, Wisconsin proudly welcomes May Beef Month, a time to honor the dedication, collaboration and unparalleled flavor that defines the beef industry.
In Wisconsin, cattle are raised by a community that stretches from pasture to plate. This economic powerhouse is the cornerstone of our agricultural heritage, which includes many key players.
- Local farmers: At the heart of Wisconsin’s beef industry are 22,777 beef and dairy farms where generations have farmed and raised cattle with care and dedication. These farmers take pride in their craft and raise their herds to produce the highest quality beef for consumers. Families can trust producers of steaks and other beef products. In fact, 85 percent of beef comes from beef quality assurance certified farmers and ranchers who exploit science-based practices to ensure cattle welfare, beef quality and safety.
- Meat Processors: From compact butcher shops to state-of-the-art processing plants, Wisconsin boasts a network of more than 500 processing partners who play a key role in getting beef from farm to table. They employ more than 43,000 people directly in their communities. These processors follow demanding safety protocols, ensuring every cut of beef meets the highest industry standards.
- Beef sellers: Wisconsin retailers are indispensable connections between farmers and families, offering a diverse selection of beef products to please every palate. Whether it’s your local butcher shop, grocery supermarket or bustling farmer’s market, retailers play a key role in getting this premium protein on your plate.
- Restaurants: Restaurants create essential moments and drive culinary innovation. They work closely with beef suppliers, farmers and distributors to keep delicious beef options on their menus for any date night, celebration or family night out.
- Customers: Ultimately, the success of the Wisconsin beef industry depends on the support and satisfaction of its customers. By choosing beef, consumers not only enjoy unrivaled taste, but also contribute to the sustainability and vitality of their communities.
This May Beef Month, let us unite to celebrate the opulent heritage and unrivaled taste of beef. Wisconsinites can explore the diverse range of products available and share their beef-inspired creations on social media using the hashtag #MayBeefMonth.
Flatbread with grilled steak
Grilled pie topped with sliced steak, fresh arugula, caramelized onion and creamy blue cheese.
- 1 Beef steak Boneless (about 1 pound)
- 1-8 ounce chilled pizza dough
- 1 White onion cut
- 1-1/2 Spoon olive oil
- 1/2 Cup roasted red peppers cut
- 1/2 Cup blue cheese shredded
- 1/2 Cup arugula leaves
- 1 Spoon balsamic syrup
- 1 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
-
Heat a compact skillet over medium heat; add 1/2 tablespoon of olive oil and onion to the pan. Cook for 8 to 10 minutes or until onion is caramelized; Remove from the pan and set aside.
-
Place the pizza dough on a greased baking tray and shape it to the size of the tray. Brush both sides of the dough with 1/2 tablespoon of olive oil. Place the pizza dough on the rack and place over medium heat. Grill the cake for 30 seconds to 1 minute on each side, being careful not to burn it. Remove the dough and place it back on the baking tray. Place roasted red peppers and 1/4 cup blue cheese on flatbread. Bake in oven at 375°F for 10 minutes; when the cheese has melted, remove it from the oven and set aside.
-
Season both sides of the steak with salt and pepper. Place the steak on a rack over medium ash-covered coals or over medium heat on a preheated gas grill. Grill according to the doneness chart for medium uncommon (145°F) to medium (160°F), turning occasionally. Remove the steak and set aside for 5 minutes. Cut into 1/2-inch strips and set aside.
-
Take flatbread and place caramelized onion, arugula, sliced steak, remaining blue cheese and drizzle with balsamic syrup. Cut into 6 equal squares and serve.
Calories: 300kcalCarbohydrates: 24GProtein: 22GFat: 12.5GSaturated fat: 4.7GPolyunsaturated fat: 0.8GMonounsaturated fatty acids: 5.4GTrans fats: 0.23GCholesterol: 56mgPotassium: 398mgFiber: 11.6GSugar: 6.3GCalcium: 133.2mgIron: 3.6mg
A list of farms selling direct beef in Wisconsin can be found on the website Local Wisconsin Beef Directory. Visit BeefTips.com for more beef recipes, nutritional information and farmer stories.
