Fall weekends are a great time to gather with friends and family and root for your favorite football team. Whether the celebration takes you to a little league field, a professional stadium, or the neighbor’s living room, a crowd-pleasing platter of steak fajitas can make it a sizzling celebration. One of the secrets to great beef is meticulous attention to feeding practices. Harris Ranch is one of just a few producers in the country that produces beef exclusively from cattle fed in their own feedlot.
Tossing a steak on the grill is as American as our favorite sport. Even with higher prices, when Americans choose to splurge for summer barbecues, a thick juicy steak is still the protein of choice. When home cooks are looking to impress a hungry crowd, but also want to watch their budget, a baseball cut top sirloin steak from Harris Ranch is a winning strategy.
Americans love grilling season and beef is one their most favorite proteins to cook over an open flame. According to Beef Checkoff, all of the beef produced in the U.S. is being consumed, despite the increased cost. According to a recent survey, Americans believe beef is a quality protein that is worth paying a premium price. Ounce for ounce, beef is a nutrient-dense food, and an ideal source of zinc, iron and protein. These are nutrients our bodies crave.
Columbus Foods, San Francisco-based producer of premium specialty meats since 1917, has announced expansion of its deli meat production through a new partnership with industry leader Harris Ranch. Family-owned and located in the heart of California’s San Joaquin Valley, Harris Ranch has been producing superior meats for more than 50 years.
Why do journalists or writers keep picking on the U.S. meat and poultry industry? I’ve asked myself that question over the past ten years, as I have watched everyone from the New York Times to ABC News publish or transmit biased, dishonest stories on individual companies or the industry.
This holiday or whenever you are feeling the urge to drive from San Francisco to Los Angeles or vise versa, here is one road trip stop suggestion, Harris Ranch. Located in the agricultural town of Coalinga, Harris Ranch is a well known destination for anyone needing a bit to eat or wanting a great place to stay as a way of breaking up the city to city adventure.
Culinary students from some of the nation’s top cooking schools traded their chef coats for sweatshirts to learn how food in the central San Joaquin Valley is grown. Ten students from The Culinary Institute of American’s Hyde Park campus in New York walked through broccoli fields during harvest in February, watched an almond orchard being plated and visited the sprawling Harris Ranch feedlot in west Fresno County.
The search for a better burger is a trend that continues in restaurants, eateries, food trucks and backyards throughout the country. The creative juices among professional chefs and home cooks flow freely as the choice of bun, meat, and added ingredients pile as high as a burger lover dares to dream. But even dreamers need a solid foundation, and in the case of a hamburger, that begins with great quality ground beef.
California travelers in a hurry to get to their July 4th celebrations will be able to relax a bit at Harris Ranch, while they pick up the makings of a fantastic farm-to-table barbeque meal, ready to toss on the grill at their destination.
Dads can be hard to shop for. Even finding him the perfect steak for the great Father’s Day barbecue you’ve planned can be a challenge if you’re not sure of his favorite cut. Harris Ranch comes to the rescue with this non-scientific guide that will help you match Dad’s personality to a satisfying steak he’s sure to appreciate.