For the second time in as many months, a massive quantity of ground beef is being recalled for pathogen contamination. Last month, 132,000 pounds of Cargill ground beef were tainted by E. Coli. This time, beef producer JBS is recalling a staggering 6.5 million pounds of ground beef following an outbreak of Salmonella.
The recall was just announced by the US Department of Agriculture’s Food Safety and Inspection Service (FSIS), who has been involved in tracking the potential outbreak since September.
At least 57 people from 16 different states were infected by the Salmonella bacteria that was linked to the affected ground beef.
In this outbreak, the pathogenic strain contaminating the meat is Salmonella Newport, which can cause a common foodborne illness known as salmonellosis.
Symptoms include diarrhea, abdominal cramps, and fevers that start anywhere from 12-72 hours after consuming. The disease lasts for about 4-7 days, and while most recover without a need for treatment, diarrhea can become severe enough to require hospitalization.
A host of different types of ground beef, including steakburgers and ground chuck, were affected by the recall.
You can view a full list of the products under recall here. The USDA will also update with specific locations and institutions the beef was distributed to in the future, but have stated that the meat was sent nationwide.
If you have beef in you fridge or freezer that matches up with the USDA’s list of products, you can either throw it away or return it to the place of purchase, according to the USDA’s release.
Burritos, of all canvases, have the most potential to deliver that payload of flavor — all the ingredients and sauces getting to know each other within that tortilla exterior like the passengers of an overbooked Southwest flight.
BrandEating reports that Domino’s Pizza locations in Korea are offering a couple of baked burritos they’re calling Pizza Wraps.
The two options available are the Double Cheese Wagyu and Pulled Chicken.
Domino’s Double Cheese Wagyu is stuffed with wagyu beef, bacon, and arrabbiata sauce, Romano cheese, cream cheese, mozzarella cheese, a brie cheese sauce, red onion, and green peppers.
Shit, that’s a lot of cheese.
The Pulled Chicken burrito boasts pulled chicken, mozzarella cheese, a béchamel cream sauce, a raclette cheese sauce, red onions, and green peppers.
Seriously, I can feel my arteries filling with cheese sauce just reading the description.
As I write this, marveling at how much dairy a fast food chain can pack into a single item, fellow Foodbeast Constantine (the veritable godfather of cheese) stands behind me reading over my shoulder.
“You know what would make these better? If they were pizza-topped pizza burritos.”
For the inexperienced, grilling can be a little overwhelming if you’re not familiar with the proper temperatures for meat.
If you don’t have all those years of barbecuing expertise, scrolling through your phone can be pretty cumbersome in front of a hot grill.
Column Five created a comprehensive cheat meat sheet for aspiring grill cooks to hack their barbecue and know exactly when to take their meat off the, for lack of a better word that doesn’t rhyme, heat.
The graphic covers all the most popular proteins (chicken, beef, pork, seafood) as well as vegetables, illustrating the precise cooking times and whether they should be over direct or indirect heat.
There are few things in this world as mesmerizing as watching someone slice roasted meat off of a spit. Many times have we stood on the opposite side of the counter top at the local shawarma joint, wishing we could just hop on over and slice off a piece of meat for ourselves.
Looks like a Lebanese/Middle Eastern restaurant in New York will let you do just that — at your table, at least. Au Za’atar, located in NYC, offers patrons a full-on shawarma slicing experience by offering what they call Table-Side Spinners, which are essentially mini roasting spits.
Each spit comes complete with a bed of pita bread, vegetables, and fries. Currently, there are three meat options available: beef, chicken, and lamb.
After you slice your meat, it falls directly onto the bed of veggies and pita so you can just scoop up and enjoy. Man, sounds like the perfect family-style meal.
Because customers probably don’t want to wait hours for their meat to fully finish, the off-menu speciality needs to be ordered in advance — though they do have a couple ready-to-eat spits available for when the restaurant opens.
We’ve had surf and turf before, but not like this. Oh boy, not like this.
Salt + Charcoal, a steakhouse located in Brooklyn, NY, is serving a massive filet mignon that’s topped with uni and caviar.
Hand selected by the restaurant’s chef Tadaaki Ishizaki, the 50-day dry-aged cut of beef is grilled over organic wood charcoal on a custom-made crank designed by the chef himself to most effectively utilize the heat and flavor of the steak. What a pioneer.
The steak is spread with a seaweed umami sauce made from a combination of kombu and moshio salt. It’s then topped with a hefty amount of Maine uni and ikura caviar. To say this dish is decadent would be the understatement of the year.
Lowkey hating our NYC family for getting to try this before we did. Lowkey.
Sometimes you just crave a good homemade BBQ Brisket. Unfortunately, you can’t bust a grill out and smoke meat for 12 hours in the middle of a work week. Half your day’s gone at that point. You want something quick and easy that you don’t have to constantly check on. Here’s where chef Gordon Ramsay steps in to share his homemade BBQ brisket recipe that you can make easily from the comfort of your own kitchen.
This method is more like a roast than a traditional smoked brisket. Even so, it should be more than enough to satiate any barbecue cravings — at least until you have a free day to set up that smoker.
Chef Ramsay and his daughter Tilly team up in this video to serve this juicy cut of BBQ-flavored beef. The Ramsay duo of father and daughter use herbs and spices to recreate the flavor of an outdoor BBQ.
Check out Chef Ramsay’s BBQ Brisket recipe
Overall, it takes a little over three hours to cook. Compared to the traditional 12-hour smoked brisket, this is merely a fraction of the time and mess of the traditional. However, you should always experience the joy of smoking your own brisket outdoors at some point.
Check out the video above to see Ramsay and his daughter banter in the kitchen while cooking a BBQ brisket. The elder Ramsay even squeezes in the occasional dad joke in the video.
The life of a beef cow is tragic one. The majestic bovine’s entire existence is centered around providing us carnivores with delicious red meat to grill, braise, and roast.
Sam O’Nella Academy created an animated video summarizing some common industry practices of raising and slaughtering cattle. The YouTuber notes, however, that no two farms are alike and that this video is merely a summary.
The slightly not-safe-for-work short follows a calf named Craig from birth to death. After the first ten months of his life, Craig is auctioned off to a feedlot until he is fully grown. He then goes to a packing plant to complete his life cycle and become beef.
After becoming stunned, or killed, the beef cows undergo an electrical stunning to speed up the process of rigor mortis. A few other things happen to Craig that we won’t go into detail with, but eventually he’s butchered into cuts and sent off to suppliers.
Check out the animated video to get an idea of what the life of a beef cow looks like. Their sacrifices will not go unappreciated.
A good steak can be tricky to master. If your temperature is too low, or your cook time is too long, you can ruin a premium cut of beef in a matter of seconds.
Luckily, we have a cavalcade of celebrity chefs to look up to with their own specific methods of cooking the perfect steak. Sure there’s no exact way to handle a steak, but you’ll definitely need to know what to avoid and what brings forth the best flavor.
If you stick to these guidelines, you’re gonna have a pretty juicy cut on your plate.
Arguably one of the most popular methods to cook steak on YouTube, with more than 10 million views, is Gordon Ramsay’s process. The fiery chef’s method involves a nice hot sear and is followed by consistent basting with thyme, garlic, and butter. This method not only adds a layer of flavor to your meat, but also prevents it from drying out.
Bobby Flay prefers to season his ribeye with salt, pepper, and thyme before hitting the grill to create a savory crust around his steak. Cooking it on the hottest part of the grill, Flay only flips the meat once on each side.
If you’re looking to elevate your steak a little further, Flay creates a bleu cheese and cream sauce as a topping.
Giada De Laurentiis
Home cooks typically just cook steak straight from a skillet or grill and serve it immediately. When you need to nail that perfect temperature, however, it doesn’t hurt to use a broiler. That’s what chef Giada De Laurentiis does in her filet mignon tutorial.
After giving her steak a nice sear, she throws the meat in the oven for it to finish. The steak will cook evenly and give you some extra free time to move onto other dishes.
Chef De Laurentiis also creates a sweet balsamic syrup and goat cheese topping for her filet mignon that really punches up the flavors and compliments the protein.
Chef Curtis Stone’s methodology to grilling the perfect steak is pretty similar to Gordon Ramsay’s: a constant process of basting with butter, garlic, and thyme. Stone recommends using a cast iron skillet for steak as it is able to retain heat better than a regular stainless steel one. However, if you don’t plan on investing in a cast iron, just make sure the heat is set a little higher on the stainless steel skillet.
As for letting the meat rest, the chef says that it should be half the time it took for you to cook the steak.
While Anthony Bourdain doesn’t exactly cook a steak in this video, the revered chef and personality has one cardinal rule he abides by when cooking steak. In an interview with Tech Insider, Bourdain claims that the worst mistake when cooking steak is when amateur cooks can’t refrain from touching the meat.
Just let it sit.
Following removal from heat, steak must be left alone for 5-7 minutes as that period allows the beef to continue to cook and the juices to distribute themselves through the cut of meat.
Chef Lagasse shows us how to create a juicy marinade for his massive strips of steak with a variation of dry rub and a wet marinade. Essentially, mix it up a little from time to time.
In one of the coolest methods to cooking beef, Alton Brown likes to cook his skirt steak directly onto searing hot charcoal. The meat itself only takes about 30 seconds to cook on each side, but needs at least 15 minutes to rest after a sear is achieved.
Alton also mentions that you shouldn’t worry about ash residue on your skirt steak. You can easily brush it off afterwards.
There are celebrity chefs, and there are celebrity chefs who are chefs to celebrities. Alex Guarnaschelli is the latter, being a go-to chef to the stars. In an episode of The Wendy Williams Show from a few years back, Guarnaschelli shows the day-time host how to prepare a massive two-pound Tomahawk Ribeye steak.
One method she utilizes is adding compound butter to control the temperature of her steak.
In this video, Chef Jamie Oliver highlights this favorite cut of beef: the flat iron. Before cooking his flat iron, he rubs it generously with olive oil and seasons it with salt and pepper. To evenly cook the cut of beef, Chef Oliver recommends turning it over every minute.
Unlike Ramsay and Stone’s process of basting his steak in butter, garlic, and thyme, Oliver rubs each ingredient directly onto the crust as he cooks.
Remember when Graham Elliot was on MasterChef? We sure do. In this throwback to his days in the season 4 MasterChef kitchen, chef Elliot shows viewers how he cooks his steak.
Using a ribeye, Chef Elliot creates a spice rub for his meat. He incorporates olive oil, salt, pepper, cinnamon, and some red pepper flakes. As his steak cooks, the chef also prepares a few charred rings of onions and a cilantro sour cream sauce.
While we love the addition of chef Aron Sanchez this season, we sure miss Graham.