May is Beef Month
Governor Dennis Daugaard has officially proclaimed May as Beef Month in South Dakota. This tradition began more than 40 years ago and recognizes beef production as one of South Dakota’s largest economic sectors. From cattle producers to feed manufacturers, equipment dealers and food marketers, thousands of South Dakotans play a role in bringing beef from pasture to plate.
May is also National Physical Fitness Month. Regular exercise is a critical part of staying healthy and it also helps with maintaining a healthy weight. Health professionals recommend that adults get at least 30 minutes of moderate physical activity at least five days per week.
Lean beef, combined with a balanced diet and exercise, can be an enjoyable part of a healthy lifestyle. In fact, according to a report in the American Journal of Clinical Nutrition, beef plays an important role in overall health, as well as weight management.
The South Dakota Beef Industry Council realizes the importance of exercise and a healthy diet. To help demonstrate this, the beef council has developed the South Dakota Team BEEF program, which is a group of local runners and health enthusiasts who recognize the nutritional benefits of lean beef and the vital role this high-quality protein plays in their training and day-to-day physical activity. These members are proud to promote the benefits of beef in a healthful diet on behalf of South Dakota beef producers. For more information about S.D. Team BEEF as well as upcoming events visit www.sdbeef.org.
Memorial Day historically kicks-off the summer grilling season, so choose a delicious beef cut when preparing your holiday meal. This Sirloin and Sugar Snap Pea & Pasta Salad is an easy recipe to serve either hot or cold. The recipe can also be easily prepared in advance for busy work weeks or family gatherings.
For more information contact Holly Swee, RD, LN, Director of Nutrition & Consumer Information for the South Dakota Beef Industry Council at 605-224-4722. Be sure to check out our Beauty in the Beef blog at www.sdbeef.org as well as our SDBeef Facebook page.
Steak with Sugar Snap Pea and Pasta Salad
• Total Recipe Time: 15 to 20 minutes
• Makes 4 servings
12 ounces grilled beef steak, cut into slices
1 cup uncooked gemelli or corkscrew pasta
2 cups fresh sugar snap peas
1 cup grape or teardrop tomatoes , cut in half
Salt and pepper
2 teaspoons fresh grated lemon peel
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1. Cook pasta according to package directions. During last 2 minutes of cooking time, add sugar snap peas; drain.
2. Whisk Dressing ingredients in small bowl until well blended; set aside.
3. Combine pasta mixture, tomatoes and steak slices in large bowl. Drizzle pasta mixture with dressing; toss to coat evenly. Season with salt and pepper, as desired.
Recipe adapted from The Healthy Beef Cookbook, published by John Wiley & Sons.
*Recipe courtesy of the Beef Checkoff Program