BEEF! IT’S WHAT’S FOR THANKSGIVING!

Mark Z. Johnson, Oklahoma State University Extension Beef Cattle Breeding Specialist

 

Thanksgiving is a time when American families come together to celebrate a holiday that connects each and every one of us. While Thanksgiving is observed in varied ways in different nations, in American the holiday is truly rooted in agriculture. We may bring our own flavors and traditions to the table but Thanksgiving is a time for all of us to celebrate our nation’s harvest and ability to efficiently produce food, to express gratitude for our blessings, and look ahead to the future. 

      

I encourage you to make plans to enjoy beef this year at Thanksgiving. Why? Because compared to turkey, or among all the protein sources you may be considering for Thanksgiving dinner, beef holds the advantage. With regard to flavor, beef is generally more interlaced with marbling, the taste fat that translates to a more flavorful and satisfying eating experience. Beef can be aged to further intensify flavor, not an option with poultry products. Beef offers more variety of cuts, all of which result in the same satisfying eating experience. Beef can be served in a variety of “degree of doneness” options relative to what is most satisfying to your palate. Likewise, beef offers more options in the amount of time spent in preparation to better fit your schedule. Turkey requires long-term baking/frying preparation resulting in the option of white meat or dark meat. Consuming beef on Thanksgiving Day has the further advantage of improving the supply and demand equation thereby improving the profit potential of beef production. Because of the variety of advantages offered by beef, please give consideration to the following when planning.

 

  1. How much time do you have to spend cooking?

 

If your answer is not much, consider grilling or pan frying. Middle meats from the beef carcass like ribeye, strip loin, filet and sirloin steaks are very tender and can be cooked quickly at high temperatures on the grill or stove top to seal in the tenderness, juiciness and flavor. If you intend to grill or pan fry steaks remember to give them adequate time to thaw and reach room temperature before cooking. Burgers made from ground beef are also great when grilled or pan fried. Chicken fried steak using tenderized round steaks can be pan fried.

 

If you have more time to spend in preparation, smoking or oven roasting can result in the same tender, succulent beef flavor. Roasts from the chuck or round can be seasoned and slow cooked to bring out “melt in your mouth” flavor. Beef brisket is ideal for smoking and slow cooking. An intact rib roast can also work great for smoking or slow cooking.

 

  1. What is your budget?

 

Typically steaks or middle meats will be the more expensive cuts to purchase. The cuts that require more cooking time (because they contain more connective tissue) can be purchased at a lower price per pound. Ground beef is also less expensive. Since beef is the preferred protein among most consumers, it will typically cost more per pound in comparison; nevertheless, the variety of options from a beef carcass leads to choices to fit any budget. 

 

More information about cooking methods, recipes and beef cuts can be found at www.beefitswhatsfordinner.com. Regardless of the cut of beef you enjoy this Thanksgiving you will be eating a nutrient dense, delicious source of protein, B vitamins, iron and zinc that is a healthy diet choice.

 

This year on Thanksgiving, I want to say thanks to America’s farmers, ranchers and everyone in production agriculture that make it possible. Whatever we eat on Thanksgiving Day, it is the ingenuity, perseverance, efficiency, work ethic and “can do” attitude of America’s cattle men and women, and ag producers that permit us to enjoy the highest quality beef produced in the world and spend a relatively small percentage of our income on food. 

 

Thanksgiving in 2024 arrives at a time when we, as cattle producers, have a great deal to be thankful for. Recent rains across Oklahoma have been highly beneficial and dramatically improved the prospects of cool season pastures. Strong cattle prices and historically robust profit potential for cow-calf operations has existed over the past two years. Low cattle inventories indicate strong value of all classes of cattle for the next several years.

 

Happy Thanksgiving, thanks for reading and remember “BEEF! IT’S WHAT’S FOR THANKSGIVING!” 

 

Mark Johnson, OSU Extension beef cattle breeding specialist, reminds us of another option to consider for Thanksgiving tables from SunUpTV on November 19, 2022 at https://www.youtube.com/watch?v=2tropkp0V18


Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services.  References within this publication to any specific commercial product, process, or service by trade name, trademark, service mark, manufacturer, or otherwise does not constitute or imply endorsement by Oklahoma Cooperative Extension Service.