Tips

Grilling is a great technique for cooking beef. It provides maximum flavor and optimal tenderness. Some of the best cuts for grilling are strip steak, flank steak and rib-eye. 

When cooking meats, safe internal temperatures should be: Poultry (ground and cuts): 165 degrees; other ground meats: 160 degrees; beef, pork and lamb: 145 degrees.

"If you take care of your animals and the land they live on, they will produce a healthy and nutritious product in return.” (Kent Condray)

Participate in the Kansas Farm Bureau’s Young Farmers and Ranchers conference. It's a great meeting of “farmer minds” that provides enormous knowledge, enjoyment and value. (Clint and...

Cook pork as you would cook your steak. Not sure how you prefer your steak? Grab a meat thermometer and try cooking pork to 145 degrees, followed by a three-minute rest time.

Always keep vegetable oil on hand. This versatile, healthy kitchen staple is made of soybeans, is a good source of vitamin E, contains Omega-3s, and has zero trans fats.

For a kick, flavor vinegar with fresh herbs. Bruise one cup of leaves for every two cups of white wine or delicate vinegar. Allow to steep for two weeks.

To enjoy safe and savory ground beef, remember to use a thermometer as color won’t always indicate doneness. Cook ground beef to a minimum of 160F.