Animals Grocery

New California ‘Beef Directory’ Helps Customers Buy Directly From Ranchers

For those in California looking to support local beef ranchers, especially during the pandemic, farmers’ markets have often been a place to go. It’s a way to feel more connected to our food system, rather than just buying branded steak from the grocery store.

For those that want to take it a step further, or find a rancher in their area to buy meat from, California now has its own “Beef Directory” you can access to do just that.

The “Beef Directory” breaks California into three regions: Northern, Central, and Southern. You can then track ranches in the area, get their contact info, and see what they sell. Many ranches will sell individual cuts of steaks, but often times, you can also purchase a quarter or half share of a cow. A typical cow yields 639 pounds of meat, 38% of which is turned into ground beef, if that helps you calculate how much meat is in each offering.

Right now, over a dozen ranches are listed on the California Beef Directory, with listing spots available for any other ranchers that want to get on the list.

Buying from small-scale ranchers and local beef producers helps local food makers around you continue to thrive, especially during a challenging time like this pandemic. It also can be more sustainable for the planet, as smaller ranches often employ more sustainable methods of raising their livestock.

For those living in other parts of the country or world, local beef directories may exist in your region that provide contact information for ranches, info on what cuts of meat they sell, or both.

Using these beef directories makes finding local beef, whether it be for restaurant or at-home use, a lot easier, and gets the general public more connected to original food sources once again.


How To Turn These Five Trending Steak Cuts Into Six Delicious Recipes

New cuts of beef are one of the predicted food trends of 2018. In terms of what those trendy steak cuts are, the National Restaurant Association has proposed five different ones that are on the rise this year. Having received one of each from Porter Road, members of the Foodbeast editorial squad decided to put their heads together and craft a bunch of recipes out of these steaks.

Myself, Foodbeast managing editor Reach Guinto, and Foodbeast writers Peter Pham and Isai Rocha met up with Foodbeast editor-in-chief Elie Ayrouth to produce dishes out of the following trendy steak cuts:

Coulotte: also known as the picanha, it comes with a fat cap on top and is best roasted or slowly cooked on a grill.

Shoulder Tender or Teres Major: a cut right next to the tenderloin, or Filet Mignon. It’s incredibly tender and best treated just like the filet. Sear it fast as it doesn’t take long to cook this steak.

Petite Sirloin: aka the ball tip. Comes from right next to the sirloin of a steak and is quite versatile, just like sirloin.

Sirloin Bavette or Flap: Similar to a flank or flap steak, this is best marinated and grilled before being sliced super thin.

Tri-tip: Popular in California for Santa Maria-style barbecue, this hunk of meat is now getting recognition elsewhere, too. It’s best enjoyed on the grill.

After doing some research and combining that with some of our own ideas, we came up with six total recipes that involved these different steaks. Each of them allowed us to either see how the steak does best in its natural cooking environment, or trying a familiar cut of steak in a brand new setting. Here’s the recipes we came up with, along with how we felt the steak performed in each.

1. Pan-Seared Petite Sirloin With Purple Cauliflower Puree and Glazed Carrots

Reach developed the entire recipe for this dish, going for his take on a upscale steak dish at a fine-dining restaurant. Cooked to a medium rare, the steak was easier to cut through than butter. There’s not much marbling on the sirloin ball tip, but it’s still a tender piece of meat, being just a touch tougher than a ribeye steak.

Our thoughts:

“I felt like I cooked that a lot quicker than a ribeye. It’s a good replacement if you’re not trying to pay up for a ribeye.” – Reach

I actually like the chew. The crispy garlic on top is incredible. This puree is sooo nice!” – Elie

“It slices like butter.” – Pete


1) Cut one head of purple cauliflower into pieces, and steam in a microwave with 1 tbsp of water until cooked. Blend together with 1/2 cup cream, 2 tbsp butter, salt and pepper to season, and 2 tsp each of ancho chili powder, Hungarian paprika, and thyme until smooth.

2) Season a 6-ounce sirloin ball tip steak on each side. Sear the steak in a pan with 1 tbsp olive oil. Add 4 cloves of crushed garlic and 2 sprigs of rosemary to the pan, then melt in 2 tbsp butter and spoon over the garlic, rosemary, and steak. Cook for 2-3 minutes to a medium rare before resting.

3) Cut 1/4 cup carrots into match sticks, then saute in olive oil for 2 minutes. Season and add a pinch of chili flakes. Add in the juice from half a lime and 2 tbsp of allulose syrup (or honey), then toss together to glaze the carrots. Serve.

2. Bacon-Wrapped Teres Major Medallions with Mushroom Cream Sauce and Roasted New Potatoes

This was my twist on Steak Diane, which consists of steak served in a creamy sauce that has been flambe’ed with Cognac. I swapped the spirit out for Maker’s Mark, and went for bacon-wrapped medallions of the shoulder tender. The dish packs a lot of flavor, but a word of caution: it’s best to use toothpicks to bind the bacon and steak together. As you can see above, my version would look 10 times better if I had followed that advice.

For a complete meal, I whipped up a batch of Fragrant Roasted Potatoes as a side accompaniment. There were more than plenty for the dish, and apparently, people liked them. The entire Foodbeast squad was snacking on the rest of them as we cooked.

Our thoughts:

“Out here with a BUTTER KNIFE cutting it, okay!!” – Reach

“Very soft, very tender cut.” – Costa

“This is a beautiful cut of meat.” – Elie


1) Cut 12 oz of Teres major into 6 medallions, then wrap each one with a strip of bacon. Insert a toothpick to hold together, then place in the fridge for 20 minutes to firm up. 

2) Preheat the oven to 400 degrees F. Add 2 tbsp olive oil to a baking tray lined with tinfoil. Add 2 pounds of baby potatoes, 1 tbsp garlic, 1 tbsp freshly chopped parsley, salt and pepper to taste, 1 tbsp lemon zest, and 1/2 tbsp Aleppo pepper. Roast for 30 minutes, and mix when cooled.

3) Sear off the bacon-wrapped medallions on each side for 2 minutes, then take out to rest. In the same pan, saute 2 tbsp finely chopped shallots and 1 tbsp of chopped garlic for 1 minute before adding 10 quartered Baby Bella mushrooms. Add salt, pepper, and 1 tbsp of thyme and cook for another 3 minutes.

4) Deglaze the pan with a shot of Maker’s Mark. If you’re feeling risky (or chefy), a bit of flambé here is appropriate.

5) Add 1/2 cup beef stock to your pan and bring to a boil. Reduce for 3 minutes, then add 1 tbsp cream and reduce for another 2 minutes. Turn the gas off, and mix through 1 tbsp of fresh chopped chives.

6) Plate up, then garnish with more chives.

3. Tri-Tip Beef Stew

Having grilled tri-tip many times before, I opted to go for something a little different with this cut. I wanted to see how well it would perform as a stew, and gave it a shot with my own personal blend of spices. Overall, the texture was a bit tough, but for the most part, it did work out pretty well. I would definitely do this again, but with a stew cut over tri-tip.

Our thoughts:

“I don’t know if it was just the size of the chunks that I cut, but this is a little more on the tough side, maybe could have been cooked down more… If I had cut them smaller it would probably be more tender right now.” – Costa

“As a stew, it feels more like big chunks of meat that happen to be sitting in broth, it’s not cohesive… They’re not chewy in a bad way, it’s just too chewy for a broth.” – Elie


– 1 tbsp toasted onion powder

– 1 tbsp toasted garlic powder

– 1 tbsp allspice

– 1 tbsp cumin seeds

– ½ tbsp Hungarian paprika

– ½ tbsp ground mace


1) Sear off 4 oz of chopped bacon in a Dutch oven with half your spices and 1 tbsp chopped garlic. Add 2 pounds of chunked up tri-tip, and season. Sear off all of your beef.

2) Add 1 cup diced white onion, 1/2 cup chopped celery, 1/2 cup chopped carrots, and 11 quartered Baby Bella mushrooms, along with more salt and pepper and the remainder of your spices. Cook for 5 minutes until the onion goes translucent.

3) Deglaze with 1 cup red wine and add 2 cups beef stock. Bring up to a boil, then simmer with the lid off for 2 hours.

4. Picanha with Roasted Artichokes

trendy steak cuts

Having never worked with picanha before, I kept it simple on flavor to let the beef speak for itself. With just lime, cumin, and seasoning, this was one of the more delicious and tender cuts of the six we had. Elie had a bit of a food orgasm when we cut into this bad boy.

Keeping the theme of this dish simple, Elie crafted a roasted artichoke to go with it that was sparse on additions, but bursting with flavor.

Our thoughts:

“The fat cap is nice on there.” – Reach

“The fat helps keep the meat very moist, and helps to control the cook as well.” – Costa

“I don’t like fat traditionally, but I’m okay with this fat. It sort of popped.” – Elie


1) Score the fat on a 4-5 pound cut of picanha, taking care not to cut the meat itself. Squeeze the juice of 6 limes over the meat and rub in. Add salt and pepper to taste, along with 2 tbsp of cumin seeds, and rub over the score marks and meat thoroughly.

2) Grill on a high heat for about 2 hours or until fully cooked.

3) Cut the bases of 2 whole artichokes so that they can stand up. Rub with 2 tbsp olive oil, 1 tbsp lemon juice, and 1 tbsp sriracha, if desired. Season to taste, cover in foil, then roast at 425 degrees F for 50-60 minutes.

5. Wine-Marinated Flap With Bacon-Lemon Brussel Sprouts

trendy steak cuts

Personally, this was my favorite dish of the entire day. Reach and Isai teamed up on some killer bacon-lemon brussel sprouts, and they harmonized with the rich, meaty flavors of the wine-marinated flap. The crispy parts at the end were full of deliciousness, and so was the tender center. We only marinated it for 45 minutes, so imagine just how much more mouthwatering this would be if you gave it the full 48-hour treatment, like I recommend in the recipe below.

Our thoughts:

“Cooked to a medium well, still very tender and very juicy. For a flap, it was a very tender cut.” – Costa

“I like that it turned out with that nice bark on it. I don’t like fajitas normally, but I like the way it was handled.” – Reach


1) Marinate a 4-pound cut of flap with 1 cup of red wine, 2 sprigs of rosemary, 2 cloves of chopped garlic, and salt and pepper to season. Let sit for 48 hours in the fridge. Grill for 30 minutes on each side at a medium to medium-high heat.

2) Fry up 6 ounces of chopped bacon, then toss in 4 cups of brussel sprouts, 1 tsp lemon peel, and salt and pepper to season. Transfer to a baking tray, and cover with the bacon drippings and 2 tbsp olive oil.

3) Roast in an oven for 20 minutes at 400 degrees F. When it comes out of the oven, squeeze over the juice of 1 whole lemon.

6. Broccoli Beef

We had some leftover pieces of shoulder tender and tri-tip hanging around. Being the creative culinary genius that he is, Pete took those extraneous beef chunks and whipped up a masterful broccoli beef.

Our thoughts:

“It was tender and almost sort of melted in your mouth. Definitely better than Panda Broccoli Beef.” – Isai

“Shoulder filet was definitely more tender, but neither was really that tough. Both of them lent to the sauce very well. You could tell that they were tougher cuts, but they were the right cuts for this stir-fry. Also, Pete makes a kick-ass marinade.” – Costa


1) Slice up a half pound of beef cuts (shoulder tender and tri-tip) into strips. Set aside.

2) Cut up 1 head of broccoli into small chunks.

3) Sear off the beef with 1 tsp ginger and a pinch of Chinese Five Spice. Stir in 1/4 cup oyster sauce, 2 tbsp soy sauce, and 1 tbsp sugar after 5 minutes, when the beef is browned.

4) Add in your broccoli and cook for 3 minutes, so that the broccoli has some crunch but is tender as well. Serve with Jasmine rice.

We managed to pull off all of these mouthwatering recipes, but it wasn’t without a ton of effort and improvisation on our hand. Pete came up with a list of kitchen gadgets that would’ve made these recipes (and our lives) a whole lot easier. Still, I’m happy with the results we came up with and the full belly of steak I had heading home.

All photos by Peter Pham // Foodbeast.

Hit-Or-Miss Now Trending Video

Child Arrested For Peeing On His Neighbor’s Steaks From A Rooftop

If this kid is a real life Bart Simpson I guess the victim in this is Ned Flanders, as his grill is forever unclean after a bizarre incident in Lexington Park, Maryland.

Video footage acquired by Southern Maryland News Net shows the 7-year-old kid on top of a roof, as he unzips his pants and proceeds to urinate on his neighbor’s grill, which was hosting some steaks at the time.

Police were called, and the little boy was charged on one count of Malicious Destruction of Property, valued at $1,000.

This isn’t the first time the kid has terrorized the neighborhood, as he has apparently gotten in trouble for theft, burglary, and destruction of property in the past.

This child makes Dennis The Menace look like a saint, and should probably get a show based on his life, even if it has all been at the expense of an innocent neighborhood.

One good thing for the Maryland block, they might not have to deal with the young troublemaker any longer, as the family has been evicted from the home.

You never know, though, he might come back just for fun and destroy everyone’s lawns.


Never Drive While Eating Spaghetti & Burgers For Life [KATCHUP]

Here we are, another episode of the FOODBEAST Katchup. If you missed out on all the food news this week, fear not. This series catches you up on all the top stories in the wide world of food.

This unbearably hot week, people in Arizona were actually able to cook steaks on the streets. Like, right off the pavement. A dude decided it was a great idea to whip his wiener out at the checkout counter, much to everyone’s horror.

Kentucky Fried Chicken created a meal box that you can plug your phone into and charge it while you’re chomping on the Colonel’s original recipe. A burger chain in Australia says they’ll give you hamburgers for life if you’re willing to change your name.

Finally, meet Danny. This guy tried to eat spaghetti while driving and became a cautionary tale.

Check out this week’s Katchup!


Guy Whips Out And Scans His D*ck At A Self-Checkout Counter, Terrifies Employees

self checkout

Self-Checkout counters can make grocery shopping a pain. The lines are sometimes just as long as regular checkout, you have to manually push buttons yourself, and now we have to worry about the stank from dudes putting their junk on the scanner. READ MORE

This Heatwave Has People Literally Cooking Steak On The Street [WATCH]

street steaks

It’s that time of the year where everyone complains about the hot weather, as they sit in air-conditioned buildings, and only feel the unbearable heat on the walk to the parking lot.

Sure, some complaints are exaggerated, but it’s safe to say it really is ridiculously hot on the west coast right now, as you can literally cook steaks outside using the heat from the sun. Some call them “Heat Street Steaks! READ MORE

KFC’s New Meal Box Will Actually Charge Your Phone While You’re Eating

Screen Shot 2016-06-22 at 4.44.49 PM

KFC has been very experimental in 2016. From tweeting a NSFW ad that obviously conceptualized a dude getting a hand job on a couch, to developing a line of edible nail polish that actually tasted like chicken, KFC’s been bringing the heat. With that said, KFC’s newest item is even more outside the box.

Well, actually, it is the box. READ MORE

The Terrifying Tale Of Danny, The Guy Who Ate Spaghetti While Driving


Yes, we’ve heard all the cautionary tales that come with eating and driving. There’s something about crushing a beautiful sandwich during a long commute that’s just so perfect. Unfortunately, it’s also incredibly dangerous. READ MORE

Guess What Your Name Has To Be To Get Free Burgers For Life


Every time I pick up an Archie comic, I always see that Jughead Jones winning himself a lifetime supply of hamburgers. Though I’ve yet to see an actual person get themselves that deal in real life. Turns out there’s a Burger chain in Melbourne that will do exactly that. READ MORE


The Best Last-Minute Foodie Gifts To Buy Your Dad This Father’s Day


Photo courtesy of Bjarki Halldorsson

So you tackled Mother’s Day with ease (candles or flowers, duh) but now Father’s Day has arrived and you are at a loss. Your creative juices are completely drained. Luckily, we have some great gift ideas for Dads who love food almost as much as you do. And let’s be honest, whose Dad doesn’t love food?

Check out some of our picks below for the coolest and most unique gifts for Dads who love grilling, beer and other manly food-related things.

Monogrammed Beer Mugs


Photo courtesy of Williams-Sonoma

William-Sonoma has a great set of 4 beer mugs that will send Dad over the moon. Everyone knows a good beer mug is a sign of a true beer drinker. The next time Dad has friends over to watch the game, they’ll all be jealous of his expertly crafted glass mug. These babies can also be stored in the freezer, which will totally change the way your Dad drinks his booze.

Omaha Steaks

Grilled BBQ T-Bone Steak

Photo by Brent Hofacker

 Your Dad will be drooling once he sets his eyes on his box of fresh Omaha Steaks. They’re basically a slam dunk. Omaha Steaks is offering a Father’s Day New York Strip Combo with 2 strip steaks, 4 burgers and 4 jumbo franks. Hopefully you can convince your Dad to share…


Charcoal Smoker


 Photo courtesy of World Market

Your Dad will be chomping at the bit to try out this handy-dandy smoker. You can practically smoke anything in this baby – meat, seafood and vegetables just got real interesting. Also, this smoker can easily be set up in your backyard. You’ll only be moments (or maybe hours) away from mind-blowing brisket, pulled pork and other authentic BBQ dishes.


Grillin’ Goggles


 Photo courtesy of World Market

Protect his eyes! Nobody wants grease spattering into your Dad’s eyes from the grill – you’d be silly not to snag him these super slick looking goggles. Not only will your dad be cooking dinner in a safer manner, but he’ll look cooler than anyone else grilling on the block.

Looking for an activity for the both of you? Try your hand at grilling with Dad. Who knows? You may be able to school him on the art of the perfect grill mark.


Beer of the Month Club


 Photo by Dave Lidbury

So maybe you and your siblings will have to split even on this present, but trust me, it’s worth it. You can choose a US beer membership, an international beer membership, or a little bit of both. It’s the gift that keeps on giving. Every month, when the next beer shipment is delivered, your dad will continually be reminded of how awesome his kids are.


Popcorn Maker


Photo courtesy of Williams-Sonoma

Okay, so your Dad doesn’t cook. He’s way more of a chill-on-the-couch and watch-the-game kind of guy. No worries, a popcorn maker is the perfect gift. This popcorn maker has all of the bells and whistles from a self-cleaning feature to a popper that can make healthier popcorn without oil. Check out Spoon’s homemade popcorn toppings for ideas on how to pimp out your Dad’s snack.


Cinnamon Whiskey Infusion Kit


Photo courtesy of World Market

Fireball might not be your Dad’s speed, but this kit lets Dad feel like a real scientist by giving him the chance to make his own version of a grown-up fireball. With super easy instructions and all natural ingredients, not only is this present affordable and cool, it’s super easy to use. We can only hope that Dad will share this, too.

Written by Gilliandukoff of Spoon University


Man Arrested for Stealing Steaks, Hid Them Under His Butt


A man was arrested at a South Carolina Walmart for stealing steaks, which he masterfully concealed by sitting on them. That definitely can’t be good for the steaks.

Rodney Fowler, 46, was buzzing around the Walmart in his motorized scooter and appeared to be exiting the store nonchalantly. Fowler was then stopped by a woman from the loss prevention department before making it off the premises.

She discovered five rib-eye steaks between Fowler’s butt and the scooter seat.

The authorities were alerted and arrived to arrest Fowler. He was taken to the county jail and detained for three hours before being released without bond.

It is unknown whether or not the steaks made it through the ordeal.

H/T NY Daily News