Arkansas Cook Wins $25k for Beef Recipe

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Sheryl Little, an Arkansas home cook, won the National Beef Cook-Off and took home a prize of $25,000. She took the “Best of Beef” grand prize for her beef stir fry recipe.

Arkansas home cook with top sirloin steak, instant rice, a mango, a few vegetables and a creative flair recently walked away from the 2011 National Beef Cook-Off® with a winning recipe and $25,000 in her pocket. Sheryl Little won the 29th National Beef Cook-Off “Best of Beef” grand prize with her Vegetable-Mango Beef Stir Fry. Her original creation topped 19 other finalists from across the country.

The judges, a panel of esteemed food journalists and bloggers, raved about Little’s recipe because of its unique combination of fresh fruit and vegetables and grain ingredients – and her use of one of the 29 lean cuts of beef. In addition, the dish is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.

“It’s exciting to see cooks today combining healthy ingredients – including lean beef – from a variety of food groups and coming up with fun and delicious creations,” says South Dakota Beef Cook-Off Chairwoman Karla Pazour. Pazour, who raises cattle with her family near Pukwana, said CattleWomen organizers of the South Dakota Beef Cook-Off, held each year in conjunction with the state fair, are noticing similar trends in the… continue reading

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Certified Steak and Seafood Announces New Promotion

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Certified Steak and Seafood (CSS) is going to announce a new promotion on Thursday. The promotion is called the “Name Your Own Price and Let Us Put Our Food In Your Mouth So You’ll Be a Customer For Life Deal.”

Certified Steak and Seafood (CSS) is announcing that on Thursday, December 8th, 2011, the company will be holding a promotion unlike any other. It’s called, the “Name Your Own Price and Let Us Put Our Food In Your Mouth So You’ll Be a Customer For Life Deal.”

The team at Certified Steak and Seafood believe that once people try the premium steak and seafood products offered they will become a customer for life. Since the Holidays are just around the corner, the company believes this is a great way to add to the festive holiday atmosphere. In short, the company expects this deal to be a win-win for everyone. Customers will go to the CSS website, www.certifiedsteakandseafood.com, and through the chat program on the site, negotiate with Customer Care until each party reaches a price that both feel is reasonable.

The rules for the promotion can be viewed on the website’s promotions page www.certifiedsteakandseafood.com/promotions. The promotion will run only for one day, this Thursday from… continue reading

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DNA-certified Seafood Coming To Restaurants

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Soon, restaurants around the world will be using DNA technology to identify fish ordered by patrons. The DNA barcoding will prevent mislabeling of local and imported seafood in the U.S.

CANBERRA, Australia (AP) — Restaurants around the world will soon use new DNA technology to assure patrons they are being served the genuine fish fillet or caviar they ordered, rather than inferior substitutes, an expert in genetic identification says.

In October, the U.S. Food and Drug Administration officially approved so-called DNA barcoding — a standardized fingerprint that can identify a species like a supermarket scanner reads a barcode — to prevent the mislabeling of both locally produced and imported seafood in the United States. Other national regulators around the world are also considering adopting DNA barcoding as a fast, reliable and cost-effective tool for identifying organic matter.

David Schindel, a Smithsonian Institution paleontologist and executive secretary of the Washington-based Consortium for the Barcode of Life, said he has started discussions with the restaurant industry and seafood suppliers about utilizing the technology as a means of certifying the authenticity of delicacies.

“When they sell something that’s really expensive, they want the consumer to believe that they’re getting what they’re… continue reading

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