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Beef

NEWS
by Liz Boch | August 7, 2002
lizb@herald-mail.com Young Ag Expo participants raise beef cattle for a number of reasons, but the most important is the flavor of the meat, several steer handlers said Tuesday at the Washington County Ag Expo. "I like the way they look and taste," said Robert Bowman, 15, of Boonsboro. "My first year I was attached to my steer, but now I know what they're being raised for. You have to stay unattached. " Chris Thomas, 15, said taste depends on the breed of steer. Hereford and Angus breeds contain more fat while Charolais, Simmental and Limousin cattle produce lean beef.
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NEWS
January 29, 2011
I normally don't approve of marginally pointless lawsuits, but in this case I'm willing to make an exception. A California woman is suing Taco Bell for hinting around that its beef filling might contain some actual beef. Which it does, of course, but only 35 percent's worth, the lawsuit contends. The rest is filler, all the stuff you would expect — corn, soy, oats, and so on. The only thing that really grabs your attention is the "anti-dusting agent. " As is getting to be the case in these matters, the reaction to the news is far more interesting than the news itself: 1. A Miami newspaper noted that Taco Bell had pulled its advertising from a promiscuous television show on MTV, but then made a pretty good argument that Taco Bell is worse for you than the show.
NEWS
June 15, 2008
Joyce Ervin from the Marlowe (W.Va.) Ruritan Club stands between boxes of potato chips that were recently sent from the Falling Waters, W.Va., post office to U.S. troops at Camp Bucca, Iraq. Previous shipments of stuffed children's toys were acknowledged and will be distributed in an Iraqi community. The club is planning to ship powdered drinks and beef jerky to the troops in June.
NEWS
By JENNIFER FITCH | September 2, 2009
QUINCY, Pa. -- The Quincy Ox Roast started as a way to bring street lights to town, but 75 years later, the Labor Day weekend event has grown so large that it can do much more charitable work. Proceeds from this year's four-day event will benefit the 70 streetlights' utility bills, Scouts, youth sports teams and playing fields. The Quincy Ox Roast Association also makes donations to families in dire straits and other fundraisers. "We're very open to community needs," board member Molly Gossert said.
LIFESTYLE
Scott Anderson | Culinary Passion | February 4, 2011
Flank steak is a delicious cut of beef and is often stuffed or rolled, yet I'm here to tell you that it's an often misused piece of beef.   Unless properly treated, this delicious piece of beef can come out as tough as shoe leather or as crispy as overcooked bacon. The biggest tip is to marinate the flank steak overnight to tenderize and bring out its flavor. It cooks up quick over high heat on the grill but is equally delicious smoked long and slow. This recipe can be used in either case, but I'm going to showcase grilling to bring out the tenderness of this steak.
NEWS
By DANA BROWN | September 4, 2010
QUINCY, Pa. -- The long lines at the kitchen windows told the story. The slow-roasted, boneless beef served up Saturday at the 76th annual Quincy Ox Roast was worth the wait. "There's no question it's the food," said Bill Geesaman, director of the Community Ox Roast Association. More than 10,000 people are expected to attend the traditional Labor Day weekend event and consume close to 2,800 pounds of traditional ox roast fare, Geesaman said. Preparing the meat is an all-day effort that begins about 5 a.m. for Donald Gossert and his crew of volunteers, who cook the meat for about five hours in two large roasters on the ox roast grounds.
NEWS
May 12, 2004
Chile and Herb Salt Substitute Dave DeWitt, publisher of Fiery Foods & Barbecue Business magazine, suggests using this salt substitute on baked potatoes, pasta and vegetables - especially corn on the cob. 4 tablespoons dried parsley 4 tablespoons dried basil 2 teaspoons dried rosemary 1 tablespoon dried tarragon or pineapple sage 2 tablespoons dried thyme 1 tablespoon dried dill weed 2 tablespoons...
NEWS
March 17, 2005
The Kauffman Ruritan Club will sponsor a Potpie Supper on Saturday, April 2, from 4 to 7 p.m. at the Kauffman Community Center, 7289 Ruritan Drive, Chambersburg, Pa. The menu will feature both beef and ham potpie, pepper slaw, applesauce and dessert. The charge for adults is $6.25; the cost for children 6 to 12 is $3.25. For directions, call Cindy Custer at 1-717-375-2143 or Connie Widder at 1-717-375-4164 or e-mail custercin@comcast.net.
NEWS
by BONNIE H. BRECHBILL | September 5, 2004
bonnieb@herald-mail.com QUINCY, Pa. - While there is no ox at the 70th annual Quincy Ox Roast, a few of the helpers remember when an ox was roasted on a spit over an open fire. From 1936 to 1964, the event was held in nearby Benedict's Woods. It now is at the Quincy Community Center. A major fund-raiser for the center, the ox roast draws 6,000 to 7,000 people over four days, according to board member Larry Forsythe of Waynesboro, Pa. He estimated that $65,000 to $70,000 is taken in before expenses.
NEWS
By CHRIS CARTER | August 8, 2008
GREENCASTLE, Pa. - Ron Hoffman will order more than 9,000 pounds of beef this month. Needless to say, it's not all for him. That's the amount Hoffman orders because that's about how much it takes to feed the thousands who gather for three consecutive Saturdays during the annual Greencastle Sportsman's Association Ox Roast. "The first three Saturdays in August, that's the way it's always been," said Hoffman, order director for the roast. "We order roughly 3,000 pounds each week and it goes.
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