Happy “I Heart Beef” Month

For the second year in a row, February is “I Heart Beef” month.

The awesome I Heart Beef gift pack from the Ky Beef Council.

For years, the American Heart Association has celebrated February as American Heart Month.

What better way to focus on keeping your heart healthy than by indulging in one of the 29 Lean Cuts of Beef?

Plus, with Valentine’s Day right around the corner its time to start planning that romantic steak dinner with your sweetheart!

What kind of beef producer would I be if I didn’t kick the month off with some kind of “I Heart Beef” celebration?

So to celebrate I Heart Beef Month, I’m having a give away!

My friends at the Kentucky Beef Council have been kind enough to put together an “I Heart Beef” prize pack to be shipped to one lucky blog reader.

This prize pack includes everything you need to show how much you love beef: a t-shirt, bumper sticker, buttons and more.

All you have to do is leave a comment on this post answering the following question:

What is your favorite beef cut or dish?

Entries will be accepted until midnight, central standard time on Sunday, February 6, 2011. Using a random-number generator, I will select one winner and announce it Tuesday.

Thanks in advance for participating!

About Celeste

Celeste grew up on a family beef cattle and show pig farm in Western Kentucky. In addition to farming and life as a restaurant wife, Celeste owns Celeste Communications where she works as a photographer, graphic designer, videographer and consultant. This blog is Celeste's personal soapbox. Any ranting or raving is her own and does not reflect the opinions of any of her clients. All photos and posts are copyrighted property of Celeste Communications.


Happy “I Heart Beef” Month — 20 Comments

  1. My favorite beef cut is the brisket.
    Always has been, and probably always will be.
    Corned Beef cooked in a crockpot with cabbage and potatoes and maybe a stalk of celery(if we had it), it’s not just for St. Patrick’s Day.
    A brisket cooked on the BBQ pit is a delicious thing too.

  2. Can’t go wrong with a sirloin. Something about it seems rugged and when you slice into a great cut, it gives you that good ole’ Americana, all is right with the world feeling. :-)

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  4. I could eat beef 3 meals a day, 7 days a week; so needless to say any cut will do! Oh the possibilities of beef: fajitas, kabobs, BBQ, stew and the list goes on! However, if I MUST pick, I’d say you can never go wrong with a good ribeye or fillet cooked on the grill with some awesome veggies and a loaded baked potatoe. In the words of Rachael Ray, “YUMM- OOO!!’

  5. I have to pick just one?! Right now I’m diggin’ on the rib-eye, though there’s not really any cut I won’t cook/enjoy!

  6. I love a rib-eye, medium rare. So delicious you don’t even need steak sauce! But my dad does make a mean brisket every now and then, so it’s hard to really choose a favorite.
    Great idea to get readers to interact with your blog Celeste!

  7. I love new york strip, medium rare!!

    Thanks for the positive light on beef, working in the meats lab here at UK, we’ve been hearing a lot of negative comments coming our way especially after the PETA protest in Louisville. Great to see another young agriculturalist showing the positive aspects of the industry!!

  8. Love, love, love a roast in the slow cooker with potatoes and carrots, best thing on a cold day like today, lol.

  9. Filet, med rare. Ground round. Chuck roast with taters n carrots. Could go on, but love beef as long as it is cooked well.

  10. I love a medium rare ribeye. Make sure there is no bbq sauce on it because we don’t want to cover up the beef taste. Although, who doesn’t love a good prime rib?

  11. My favorite cut is hard to find but I found it at the BLT steakhouse in Atlanta the week before last. Its the Spinalis (the side muscle on the ribeye) its amazing! I always called it the dessert muscle because I always saved it for last. The BLT has a spinalis steak. It is more tender than the tenderloin! Its just hard to claim its tenderness becuase it is very rarely cut into a steak by itself as it degrades the value of the ribeye when displaced.

  12. My husband & I LOVE beef! Especially grass fed, organically raised beef. It is VERY difficult to choose one particular cut or dish, but you cannot go wrong with a ribeye or a T-bone! Mine are rare-medium rare, while hubby wants his well done (as he says “not mooing or bleeding” lol). Brisket is another favorite-from sandwiches to tacos! It’s really hard to think of a way we do not HEART beef!!

  13. The Spinalis dorsi is known as the Rib Cap and is not more tender than the tenderloin. Rib cap is known for its flavor. Great steak and is tender, but not more tender than the tenderloin.

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