Vote with your dollar

Forget about Chipotle

A couple weeks ago, I read a great BEEF Daily post that hit the nail on the head. A lot of us have been up in arms about Chipotle's stand on animal agriculture and our feathers were ruffled even more with their recent ad campaign, Farmed and Dangerous. So much of our attention was focused on Chipotle, not the good kind, that we forgot about the good other companies do. It actually made me feel bad for companies like Culver's. They have invested a lot into supporting our industry and have basically been overshadowed and placed on the back burner with media due to Chipotle's stand.

Vote with your dollar is a key take away in this post. After reading this post I needed a pick-me-up-- so off to Culver's I went with my coworkers to support an company that supports us. I love seeing the Thank you, Farmers billboard as I drive down the highway. It makes me proud of where I've come from and what I do. And let's not forget about last summer when Culver's donated a dollar to the National FFA Organization for every thank you note sent to dairy and beef producers who help raise the food Culver's serves.

My family's been an avid supporter of Culver's since the get-go. They originated in Wisconsin ya know, so there is one in just about every town. Sometimes Culver's is the only place we can all be in agreement on when we're in the car headed to a .....cattle show, cattle sale, wedding, Fleet Farm, Tractor parts store, Mall, Panache, feed mill, graduation/anniversary/birthday party, random meeting...well you name it, with my family we could be headed anywhere! My dad's favorite part of Culver's is the flavor of the day. So much so that he picks up the Flavor Forecast calendars at his usual "Culver's stops" across the state so he can plan his sales calls accordingly. Oh, the perks of being a traveling salesman, hitting up multiple Culver's for your favorite flavors of custard. Yes, flavor forecasts can be accessed from your phone, Dad just hasn't quite updated to that "type" of phone!
N.Starr   

You Bacon Me Crazy

Happy Valentine's Day!

Did you know the most popular new sayings are:
"Tweet Me", "Text Me", "You Rock",
"Love Bug", "Soul Mate",
and "Me + You".
Times have changed since the original saying
created 145 years ago!

With a blog post title like that I should really get a side job with the conversation heart candy company, don't ya think?
 For the second year in a row I'll be celebrating this holiday in California at World Ag Expo. But I can't think of a better place - representing a great client in animal health, surrounded by agriculture with great coworkers & friends, and slipping on a little wine after hours. I'll take that!
I found this on Pinterest a few weeks ago and had to share in case you were the type of person that stays in and cooks a meal. Wouldn't your Valentine be shocked to see a heart shaped piece of bacon on what they thought was going to be just a typical burger? I know
 I would be. And how easy! Avoid the crazy Valentine's Day
reservation rush, cook up a bacon heart burger and drink a red beer.
Sometimes simpler is better, at least in my world.

N.Starr

National Cheeseburger Day

Celebrating in style with 5 Guys

When I learned that today was National Cheeseburger day the lyrics Cheeseburger in Paradise immediately popped into my mind, anyone else or was it just me?
I was not going to miss out on this celebration. After boot camp I decided it would be best to fuel my body with zinc, iron and protein so ultimately ended up at a good burger joint, 5 Guys. If you don't have one in your area I suggest finding one in a nearby town. Nothing compares to the mom and papa bar burgers I get back home, but this is a close second. Known as The Place to get a fresh, juicy burger with all the fixings in between. Click here for the complete 5 Guys story. Here are some quick facts about the fun establishment.

 Did you know...

• There are over 250,000 possible ways to order a burger at Five Guys.
• They use only fresh ground beef.
• There are no freezers in Five Guys locations, just coolers. Nothing is ever frozen.
• They use only Peanut oil.
• Our menu is trans-fat free.

Eating at 5 Guys is almost like being a kid again. Draw a picture and hang it on the wall; something fun to help pass the time while your burger cooks.

 

Bacon Cheeseburger (have to support both the pork and beef industries) with lettuce, tomato and ketchup.
What's the one thing that HAS to be on your burger?

N.Starr

Lean Beef Matchup

Hunk of Meat Monday

We've all taken personality quizes whether it be in school or at work to find out more about ourselves, how we fit in and why we do things the way we do. Same ole' same ole results always come back. I'm type A, list-oriented, social but hard working. Come on people tell me something I don't already know!
Today I took a personality quiz and finally learned something new.... the cut of lean beef that best fits me! Lean beef can fit into every lifestyle; take this 5 question quiz to find your perfect dinner time match and how you can beef up a balanced diet.
I had to answer as best I could since not all the answers applied to me since I don't have kids. I answered mostly C's making the T-Bone most fitting for me. Here's what it said:

"This protein-packed powerhouse sizzles on the grill and dishes up enough flavor and nutrition to satisfy your entire training team. Protein can help in maintaining a healthy weight, building muscle and fueling physical activity. Try our T-Bones with Sweet & Savory Steak Sauce; just one 3-ounce serving provides 44 percent of the Daily Value for protein, to keep you going no matter what tomorrow brings."

Pretty right on with my active lifestyle. Farm work on the weekends; boot camp and running during the week. I can't wait to try the recommended steak sauce.

Take the Lean Beef Match-Up Quiz and comment below with your perfect lean beef match.
 

N.Starr

Pig Racin' at the State Fair

Started this post last Thursday while waiting for my parents to pick me up. So just pretend it's still last Thursday, OK? Thanks. Sorry the state fair updates weren't in real-time like they were last year. You can read about last year's updates here and here.

My parents are bringing our cattle to the state fair tonight for the open beef show. The dairy and beef are bought into the fair in segments so not everyone has to be there the whole 12 days. But living close to the fairgrounds I've already been to the fair a couple times to volunteer for cattle organizations and have tasty state fair food!

Earlier this week I helped with the pig races, I didn't have to do anything w/the pigs, just hold a donation bucket. All donations went toward a scholarship fund for Wisconsin youth involved in livestock. It was quite a show...

"World Famous" Pig Racing... Come one come all!

On your mark, get set, go! Looks like number 2 is in the lead.
Can you believe this was my first pig race? I don't think I should start betting, I'll stick to my dream of going to bet on horses at the Kentucky Derby!

And this is what happens when you lose a pig bet, you have to give a kiss!

Pigs were raced and money was raised for the future of the livestock industry! How do you raise money for scholarships in your state?

Dude, It's Just Beef

Jog your memory back to earlier this spring; you may remember the term Pink Slime and all the negative heat the industry was getting. When in reality (and lucky science quickly confirmed) Lean Finely Textured Beef is and always has been a safe, nutritious product for consumers to enjoy.
This just proved that the media is known to take a "nothing" and turn it into catastrophe, newsworthly information. You can't always trust what you hear. If you have questions about where your food comes from, just ask a farmer. They'd be happy to tell you the truth.
A really cool tagline from Beef Products, Inc was created as a result of Pink Slime. T-shirts, bumper stickers, Facebook photo shares... word got around that: "Dude, It's Just Beef".

This was one of the coolest birthday presents ever!!
With a shirt like this, I knew year 24 was off to a good start!

N.Starr

Let's Celebrate

BEEF Month
Have I mentioned I love parties and the month of May? Let's continue on with yesterday's celebration into a whole month of celebrating beef. May is beef month, with the temperatures rising, long hours of daylight and calves on the ground I think we all deserve to kick up our boots and eat beef (and maybe sip a little wine..).
Do you have a favorite ground beef recipe that you think would blow everyone out of the water in a cook-off? Well you're in luck... to celebrate May Beef Month, The Beef Daily blog is having a contest. For complete details view their blog. For the shortened version keep reading.
Each week in May participants submit their favorite recipe along with photo, the champion will take home a $125 Roper gift certificate for boots!! Everyone can always use an extra pair of these. This week's feature is ground beef... think think think! What do you have in that recipe box that's a guaranteed crowd pleaser?! You have until Saturday to submit recipe and photo to: beefnews@hotmail.com
My thinking cap is on, unfortunately I don't own a BEEF apron, but I'm sure my ruffly apron will do... and I'm off to the kitchen!

Did anyone put together a May Day basket? Please post pictures!

N.Starr

What's in your basket?

Happy May Day

An old, yet cool holiday that shouldn't pass by without a shout out. I only remember celebrating this holiday once in elementary school and I thought it was pretty exciting! Click here for the rules of May Day and how to surprise the receiver of your special basket. Ok, I'll admit this is really why I love May 1st.... Official countdown to my birthday begins! I may need to get another wish list like that years, stay tuned.
People (like me) have a  lot of fun putting together baskets, I think these themes would go over well.

Crosscut Solutions Greenhouse can help you put together a traditional May Day basket....

This is what a typcial, calm, normal May Day basket would be.

   However, if you're like me and like to think outside the box you might opt for something unique...

Trade in the Christmas bow for a case of beer and you got yourself a
good ole' Wisconsin May Day basket!

Cinco de Mayo is just around the corner (Saturday) and happens to be another one of my favorite May holidays. Who wouldn't love to be surprised with salsa and Margarita mix?! I know it would brighten my Tuesday!

Now for the grand finale...

Celebrating May Day with a side of "I Heart Beef" promotion! Found on the Forking Delicious blog, a basket full of "I Heart Beef": apron, bumper stickers, buttons, recipe book and cutting board. Along with oils and spices for grilling up lean, healthy and affordable BEEF! I'd love for this basket to land on my door step.

N.Starr

EAT BEEF, Drink and Be Merry!

If you've looked at your Facebook newsfeed, picked up the paper or turned on the news you're probably aware of yesterday's confirmed USDA case of a BSE cow in central California. The cow was discovered on-farm during a pre-rendering inspection. The case has been classified as "atypical" meaning it is a rare case and is not likely to be attributable to infected feed. Due to our country's exemplary food safety this cow never entered the food chain, and BSE is not transferred in milk. I encourage you to watch the interview with the USDA Chief Veterinary Officer, Dr. John Clifford as he answers media questions.

"Our livestock population is some of the healthiest in the world, and the consumers should be confident in our food supply." - Dr. John Clifford, USDA Chief Veterinary Officer

Whether you're a consumer, producer or both, this is nothing to be mad or scared about. Yesterday's announcement shows that our food safety system works. I'm very proud to see that the safeguards we have in place to prevent any BSE infected cattle from entering into the food chain are working just as they are supposed to. So don't hold back, continue to use that grill this summer! Family farms and ranches, just like my own family, around the country are continuing to provide your family with safe, wholesome and nutritious beef. So from my family to yours, dig in and eat beef with confidence!
N.Starr

Farmers Supporting Youth

My family's busy- we have a cattle, land and my parents both work off the farm during the day. And needless to say as the hired help went off to college and have become career women in agriculture, things haven't calmed down any. At times we're running in a million directions to get work done. However my family, like many other family farms, feel strongly in volunteering and supporting youth in agriculture, such as the FFA.
Last Sunday was the FFA Awards Banquet (a bit relaxing activity compared to the early morning trail run) and my family once again was in attendance. Not having any kids in the program I thought we'd be a bit out of place, boy was I wrong, I was in awe at all of the local farmers in attendance to support and congratulate FFA students receiving local and state awards. With planting season in full swing for some, farmers don't have a lot of time to spare. However, they will take time out of the tractor to support youth with an interested in agriculture, after all they are the future.
To raise funds for attending leadership conferences and workshops the FFA Chapter puts on a dessert auction at the conclusion of the banquet (and I think this was started by me, so going on an 8 year tradition). This year, thanks to the local farmers, parents and faculty the chapter raised about $1,200 (that's a lot of dessert!)

My Dad is the official auctioneer of the desserts, farmers really are a jack of all trades!

This farmer wife, also known as my mom, donated homemade breads to the auction. And what's nice is she bought something too! I went into a chocolate chip cookie partnership with one of the teachers. I have a sweet tooth. 

Of all three of us girls I was probably the most involved in FFA. I enjoyed the job interview contest, agriculture education SAE, and served as an officer each year. Just because my blue corduroy jacket now hangs in my closet, I still carry a bit of this organization with me today. My family, like others, feel it is important to give back to organizations that were good to their kids. For some families the roots of FFA go back several generations.

"I Believe" was the theme the chapter picked for year. From the successful banquet, I think it's safe to say the future of agriculture is in good hands!

N.Starr

Wear Green & Support Agriculture TODAY

Have you left the house yet?...Look down for a quick wardrobe check, are you wear green today? If not, head back to your closet and quick change into something green! As a Spartan finding something green in my closet is pretty easy.
Join me and thousands of agriculturalist in wearing green to support agriculture. Today's initiative was started by two concerned college students two years ago, and still to this day remain passionate about sharing agriculture's story with consumers and spreading a positive message. I admire young people with determination, drive and willing to take a stand for the betterment of our livelihoods. After all, they the future of the agriculture industry.
And what better color than green (besides the Spartan in me!). When I think green words like sustainability, stewardship and environment come to mind. Farmers and ranchers practices these three things everyday to preserve the land so future generations can continue run the family operation.
Green also reminds me of springtime and Earth Day. This year Earth Day is celebrated on Sunday (4/22). Does your family, school or community have an Earth Day tradition. I think the weather's going to be nice, check out the Ten Ways to Celebrate Earth Day article. Number 10 is my favorite, how about grilling beef?!

N.Starr

Starr Farm Report: A Walk in the Pasture

#CalfCrop12

Throughout the spring and summer (and maybe fall if you're lucky), I will give you a little update as to what's happening on the Starr Farm. As the temperatures rise, grass becomes greener and baby calves become more energetic and show calves needs rinsing, I can't resist a weekend on the farm. Continue to check back for more updates on what's happening at the Starr Farm.

Some people spend their weekend taking a walk in the park, I like to spend mine by taking a walk in the pasture to check out the new calf crop and seeing how the cows are doing raising their calves.

It's exciting to see the results of the breeding decisions made early last summer. Most of our cows are bred by artificial insemination (A.I.) or were implanted with an embryo. Incorporating this technology allows my family to apply elite Hereford genetics from all across the country into our own herd right here in Wisconsin!

Unlike dairy cows, beef cows nurse their calves. It's important that the cows stay healthy so they can produce an adequate milk supply to raise their calf until weaning. Generally calves are weaned at 7-8 months of age and can weigh approx 500 lbs. Fortunately, this year we didn't have a lot of calving problems, most turned out like the calving video I posted last week. This is a result of the bulls we decided to breed our cows to through A.I.

Some farmers end their walk in the pasture with a cold Coors Light, a Crown and Coke or some even Natural Light. My mom and I like to end our pasture walk by sitting on the patio, glass of red wine in hand and overlooking the view of the field my Grandpa Lindsay is getting ready for planting.

A calf is born

A new life.

A Wednesday night tradition of mine, since becoming a Milwaukee career girl, is visiting my extended family. A nice homecooked supper with the fam, playing with Maddie & Noah (ages 5 and 7) and ending with the sitcom Modern Family. Last night I had a special treat for the kids, a video of a calf being born. The only connection this cowgirl & cowboy have to farm-life, is when they visit my family's. Frequently I talk with them about how we take care of our cows, the calves being born and where food comes from, in hopes of bridging the gap. With calving season drawing to a close; I thought it'd be good to show them what I've been talking about these last few months.
After announcing what the video was Maddie asked (obviously still in Easter-mode), "Does it hatch from an egg?" Needless to say this was an eye-opener, but a good experience to see how a calf comes into the world.
Now picture a 5 and 7 year old on my lap and for the first time watching a cow calve.

When a cow is in labor it is also called calving. This video showed a perfect birth presentation, front feet first, followed by the head and as you saw the rest of the body. Like humans this doesn't always happen perfectly, that's when farmers and veterinarians come in to assist the cow with delivery. During calving season, farmers get up several times throughout the night to check on their cows. It's important that we're there to help (if needed). Once born, the newborn calf is being licked off by it's momma immediately. After only a few hours will the calf be up (standing with wobbly legs) and starting to nurse. As producers, we oversee that all this happens, for the health of the cow and calf.

N.Starr

Pork Be Inspired

The Easter Ham

What's an Easter dinner without the big beautiful ham on a silver platter. Now I'm a beef-eater 100% of the time however, Easter just isn't complete unless some ham and potatoes are involved. Like beef, pork contributes to a healthy well-balanced diet. Pork Be Inspired reports that this product is excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a “good” source of zinc and potassium? These nutrients are important to our health.
This year Danielle was in charge of the ham, it was delicious! She cooked it in spiral-cut ham in a crockpot on a low setting for several hours. (Very low-maintenance) I was in charge of basting! The best part about the ham was the leftovers, she sent enough home with me to cover my lunches for the week, yummy! Are you someone that hosted Easter and are over your head in ham leftovers? Check out the Pork Be Inspired blog for Leftover Ham Recipes.
What was the highlight of your Easter dinner? 

N.Starr

Buy to Save

With Certified Hereford Beef

We're all looking for ways to save. For me it means less shopping trips, more brown bag lunches and being cautious about the miles on my good ole' grand pix. Rest assured one place you can be saving money is by purchasing Certified Hereford Beef at the meat counter. CHB introduced value cuts, delicious product that has a price tag that is a fraction of the cost associated with the more familiar cuts. Better yet, these cuts are considered lean by the USDA, less than 10 grams of fat, 4.5 grams or less of saturated fat and less the 95 milligrams of cholesterol. Remember that a serving of beef is the size of a deck of cards.
With the temperatures creeping upward, I've been in the mood for grilling! Here are a couple value cuts CHB recommends for your first cookout party.

Flat Iron:

Originating from the chuck, this cuts ranks second in tenderness, only to be beat by the tenderloin. This steak possesses exception flavor and is quick & easy.




Tri-tip Roast

Coming from the sirloin, this cut is very popular in the Western U.S. Using your favorite seasoning, cook slowing on the grill for delicious flavor. The left-overs are the best part, slice thinly (across the grain), for a fantastic sandwich. The miss the tri-tip sandwiches I had at World Ag Expo.



Don't forget to use your meat thermometer and check to see your steak has reach an internal temperature of 145*F for medium-rare and 160*F for medium doneness before taking off the grill. Enjoy with your favorite veggies (can't wait to veggies from my family's garden).

N.Starr

Farmers Grow America

Consumers are aware that farmers provide food for the dinner table, the clothes we put on each morning and the fuel to get us from point A to point B. Ninety-eight percent of all farms are family owned, and I'm happy that my farm supports that factoid. It breaks my heart to know that the media has misguided consumers on Lean Finely Textured Beef, it just shows that you can't trust what you hear on the television or read in the paper. However, farmers are tough and we aren't going to let this hick-up stop us from providing safe, nutritious and wholesome food. Not only we are committed to providing food (by using less land and resources) we will continue to grow your community, states and country. Watch this clip and learn what else farmers do for you.

N.Starr

Back to the ole' stompin grounds

Proud to be a Spartan

To continue on with the March Maddness of road tripping, first a sisters weekend in Boilermaker territory, then off to celebrate St. Patrick's Day at the Chi-Rish Fest and lastly back to Michigan State University (aka my ole' stomping grounds) for the MSU Block & Bridle Recognition Banquet. Block & Bridle is a livestock club for college students; throughout the year the B&B members organize livestock shows, share agriculture's story with other students at the university and attend conferences to learn about the industry. As a member I made several contacts and learned how to become a spokesperson for the livestock industry. The recognition banquet recognizes students for their outstanding success within the club, the past and upcoming livestock & meat evaluation teams and honors a special individual who has played a role in the livestock industry and who has positively influenced Michigan State University. This years honoree was Ken Guens, the Purebred Beef Center Faculty Coordinator. To me, Ken was more then just the faculty coordinator while I worked at the PBB; he became a great mentor, role model and second dad to me. Fortunately, I also became good friends with his daughter, Christina and even got to hang out with his wife Deb. To this day (not aging myself or anything, I've only been out of school two years) Ken and I are pretty close; emailing, phone calls or catching up at cattle shows. He was there everytime we did well at a show with Miley, my favorite MSU cow! Our annual "tradition" is decorating for the Fall Fest cattle sale, remember our professional cattle sale decorating (we may even go into business together)!
I wouldn't have missed hearing Ken's talk for anything, as he inspired students and explained how he got to where he is today. And even better... we hit up the Whisky Barrel, one of our (even Ken's) favorite bars. Great to catch up with some of my best pals! My cattle/college friends are the best; whenever we get together it's just like old times! Hopefully we'll get in a summer reunion! Sorry no pictures, we were all to busy taking, drinking beer and having fun!

Ken & I proudly posing in front of the sale ring! Remember these fancy pumpkins?  

N.Starr

The Truth

If you've turned on the news, looked at your news feed or even read twitter updates in the past two weeks you're aware the not-so-informed media are at it again- this time after the beef industry. An industry that has raised me, provided me with opportunities and got me to where I am today. As an agvocate I'm not just going to sit and let things "work out" for an industry that has given me so much. The media buzz that I'm referring to is the "Pink Slime" or as normal people call it Lean Finely Textured Beef. This beef product was developed by Beef Products Inc as a way to be resourceful in removing every last bit of beef from the bone and adding a dash of ammonium hydroxide to help it maintain a proper pH level and eliminate bacteria growth. This technique has reduced the need for 1.5 million additional head of cattle each year. Check out this five minute clip for a complete description of Lean Finely Textured Beef.

Basically people aren't concerned about the beef they're worried about the ammonium hydroxide. However what consumers don't realize is that this compound is found naturally in the environment and even in our own bodies. The funny thing is that when you eat that double cheeseburger the ppm (parts per million) of ammonia in the burger is lower then that of the cheese, bun or condiments. Check out Loos Tales for more information on this naturally occurring compound.

Take a look at the prevalence of ammonia in other foods that use this same process.

Domestic Blue Cheese 1389 ppm
Beer Cheese 917 ppm
Peanut butter 489 ppm
Catsup 352 ppm
Gelatin 342 ppm
Grapefruit 166 ppm
Ground Beef 101 ppm

Not looking so bad now is it? What's the result of all this negative media attention? Well, as of yesterday hundreds of Beef Products Inc employees are now without work and we as consumers will be forced to pay more of our hard earned money (as if the high gas prices weren't enough!) to put beef on the dinner table.

So now that you know the truth about modern beef production, don't think twice in ordering that delicious burger or firing up the grill for a steak dinner. Producers have been providing consumers with safe, wholesome and nutritious beef for hundreds of years. The only difference is that today they're able to provide beef in an efficient, resourceful and cost effective way to ease your wallet.

N.Starr

Happiness and red meat

Sorry for the absence, but it seems like the first day of spring was just yesterday!
A recent Australian study has linked women's happiness to red meat consumption. As a avid consumer I have always knew that the recommended serving of lean beef would provide my body with zinc, iron, protein, vitamin B12 and other essential amino acids in an efficiency manner. A calorie saver really--I'd have to eat 2 to 3 times more the amount of plants in order for my body to get the same amount of protein found in one serving (150 calories) of lean beef, what a deal! I also feel I'm a pretty happy person, however some may disagree if they've encounted me before my second cup of morning brew! But all in all I'm a happy go-lucky kinda girl. Little did I know I was also providing fuel for my personality and mood. The Australian article reported that those who ate LESS then the recommended daily serving of beef were twice as likely to be diagnosed with depression.
Want to boost your mood? Plan meal with lean beef! Like I said above a serving of lean beef is 150 calories. And if you're a visual person like me it looks something like this:

Just one 3 ounce serving, the size of a deck of cards, provides 25 grams of protein

Healthy Eating Tip: To find lean beef choices, look for cuts that contain the words "round" or "loin".
Need ideas? Here's some of my recent beef recipies (Beef Cupcake, Restaurant Steak and finally Meatballs) Or perhaps you didn't quite get your fill of St. Patrick's Day and need to bring back the Ultimate Irish Dish, McDonalds brought back the Shamrock Shake so why not?!

N.Starr

Hunk of Beef Monday: The Ultimate Irish Dish

Corned Beef and Cabbage

Yesterday, on my way back to the city after a relaxing country weekend on the farm I made my usual stop at the Pick 'n Save. The grocery stores are definitely prepared for the Irish to celebrate their heritage I was greeted in the meat section by this:

The grocery stores are stocked and ready for the Irishmen to prepare their feast, $2.69/pound

Along the way was also an even larger display of Guinness beer! To celebrate my Irish heritage (& love for beef) I thought I'd share the meaning behind this odd dish. Come to find out, there's more to it then just eating at a local townie bar with green beer out of a red solo cup!
Darina Allen shares the details on her cooking blog. "To "corn" something is simply to preserve it in a salty brine (the term corn refers to the coarse grains of salt used for curing). In the days before refrigeration, corning was essential for storing meat, especially from large animals like cows. Historically, beef that was slaughtered and corned before the winter was served with the first fresh spring cabbage to break the Lenten fast on Easter."
Any cut of beef can be used in this dish, however brisket is the most common. The brisket is one of the nine primal cuts of a beef and can be found on the lower chest of a beef. Due to the significant amount of connective tissue in this area, it tastes best when cooked at a lower temperature for a longer period of time to enhance tenderness. Darina also shares complete cooking tips for preparing the ever-so-famous dish.

The brisket is located in the lower left of the carcass.

Everyone is Irish on St. Patrick's Day. So you may chose to not take part in the Ultimate Dish, there's still festivals, bands, parades and of course green beer to enjoy!
I can't wait to tell you about my ultimate Irish plans, stay tuned!
N.Starr