Learn more about Indiana Agriculture and find out how to win free groceries for a year! (Click the graphic!) IBCA Promotes Beef During the 2009 Indiana State Fair - New this year was the location of the beef consumer exhibit within the sand sculpting exhibit; one of the most popular and photographed exhibits at this year's Fair. See the photos HERE. Beef & Veal Hors D'oeuvres Highlight Wine Reception The Indiana Beef Council and the Indiana Veal Producers highlighted their products at the Taste of Indiana Agriculture Wine Reception attended by over 1,500 people this year. Indiana Wraps Up Federation Funded Middle Meat Promotion Utilizing funding provided by the Federation of State Beef Councils, the Indiana Beef Council coordinated a statewide retail initiative featuring middle meats. Our steak promotions ran successfully at Kroger during the July 4th holiday, at Jay-C Food Stores the week before July 4th, and again during the holiday sales week. Then we were at Marsh Supermarkets beginning August 27th. Sampling events were executed at over 50 stores during the promotion periods. All three retailers reported significant gains in steak sales over a normal ad week. Join Us for the 3rd Annual Veal & Wine Tasting Event in Ft. Wayne! The 3rd Annual free Veal & Wine Tasting Extravaganza will take place on Saturday, September 26th from 3:00 p.m. until 6:00 p.m. at The Fresh Market store located at Covington Plaza in Ft. Wayne, Indiana. See photos from last year's event by clicking HERE. SEARCH THIS SITE powered by FreeFind- SITE MAP
		Caribbean Beef Burgers with Mango Salsa The Burgers: 1 pound ground beef (95% lean) 1/4 cup soft bread crumbs 1 egg white 2 tsp Caribbean jerk seasoning salt thick Hawaiian or challah bread slices (optional) Preparation: Combine beef, bread crumbs, egg white, and jerk seasoning in large bowl, mixing lightly but thoroughly.  Shape into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals.  Grill, uncovered, for 11-13 minutes (over medium heat on preheated gass grill, covered, 7-8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160 degrees F. Season with salt, as desired. Meanwhile, combine salsa ingredients in medium bowl, mixing lightly.   Serve burgers, open-faced, on bread slices, if desired.  Top with salsa. Makes 4 servings The Salsa: 1 large mango, peeled, coarsely chopped (about 1 cup) 1 tbsp chopped fresh cilantro 1 tbsp chopped green onion 1 tbsp finely chopped seeded jalapeno pepper 1 tbsp fresh lime juice
	Indiana Beef Council - 5738 W 74th St - Indianapolis IN 46268 - (317) 293-BEEF Copyright 2007-2009 Indiana Beef Council. All rights reserved. site by webDedication webDesign studios