Known by many names, the Top Sirloin steak has been an amazing cut since the butchery of beef begun. Folklore claims the King of England knighted his loin “Sir Loin, Baron of Beef” after a memorable experience. In fact, “sirloin” is derived from Middle English and Old French, and roughly translates to “above the loin” referring to its position on the beef carcass.
The Top Sirloin is one of the most versatile steaks. It is well-flavored, juicy, tender, and nutritious. According to USDA guidelines, the Top Sirloin is a lean beef cut perfect for those on a strict diet or demanding healthier alternatives.
More flavorful than a tenderloin, ribeye, or NY Strip, the Top Sirloin combines both flavor and tenderness to yield a quality dining experience at a moderate price. It can be prepared many ways, though, grilled or broiled is suggested. Additionally, the Top Sirloin can be used to make skewers or kabobs, stir fry, sandwiches, salads, steak wraps, and more.
While a good pinch of salt and pepper goes a long way for this steak, the Top Sirloin is also a great cut to try with marinades, seasonings, or rubs. Medium rare is recommended to preserve the juicy and tender attributes of this steak. By following these recommendations, you are sure to have a great beef experience!
-brought to you by Brian Brozovic
While some die-hard cooks grill straight through the winter, for others grilling season is just around the corner. Whether you’ve had your grill covered for the winter or have used it through snow, sleet, or hail, it’s time to give the grill a spring cleaning. Here’s a quick checklist of things you should run through before you light the first fire of the year.
1. Check the hose: if you have a gas grill, check the hose from your propane to your burners and make sure it’s intact and clean. If there’s any build-up on the hose, be sure to clean it off before starting your grill.
2. Clean it up: take the grates out and give everything a good scrub down. You can use a wire brush and a damp cloth to get the job done.
3. Clean out the grease trap: you remember the grease trap under your grill? Yeah… me neither. For easy clean-up next year, line the grease trap with some sturdy aluminum foil.
4. Test drive: Before you get to cooking, turn on your grill, light it up, and let it burn for a few minutes. Watch it to make sure all the burners are firing and there are no leaks.
That’s the basics – so go ahead and bust out those steaks and enjoy the grilling season! – Christine Smith
What happens when a creative, classically trained chef looks over a bar menu and starts asking “what if?” The answer is both traditional and unexpected comfort food dishes. That is exactly what Scott Staples, one of America’s Best Chefs, created at Quinn’s Pub.
“The people who work at Quinn’s make it what it is. They’re artists and foodies. They’re like a family, in all the best ways. Walk in and you’ll sense the creative and independent spirit here, a continual experiment in what it means to be a great pub.”
Named one of the top 3 gastro pubs in Seattle by Most Best Seattle, Quinn’s serves high quality food alongside a range of beers, wines and cocktails. The unique menu features several PHNB offerings including PHNB Tartare served with rosemary crostini, quail egg and traditional seasonings; the ever popular PHNB Burger – a full half pound of our all natural ground beef served with artisan bacon and white cheddar on a brioche bun alongside a mound of hand-cut fries. For larger appetites, be sure to check out the PHNB Grass-Fed Hanger Steak.
Quinn’s is a very popular spot due to its prime location. The beer selection at Quinn’s would be reason enough to visit this restaurant, but the eclectic menu is what will keep you coming back.
Quinn’s Pub | 1001 E Pike St., Seattle, WA 98122
International Women’s Day is observed March 8, 2016. The upcoming event caused me to wonder, what is it like to be a woman on a ranch?
Like many professions, ranching has historically been a male-dominated field, but that’s changing. Today an increasing number of women own and operate ranches.
Woman ranchers value multiple skills, from mending jeans to roping a calf at branding. The two-fer notion of hiring the cowboy and getting his wife’s help for free is becoming obsolete as women realize their own value. Ranching is a culture steeped in individualism. Confidence in your abilities is your biggest asset, whether male or female. It takes courage to learn new things, and to allow yourself to fail in the process. It’s challenging on a day-to-day level.
Ranch women, praised for their fortitude and endurance, are often seen as survivors of their environment rather than people thriving within it. Many find themselves working against this stereotype, proving that women can exist happily in ranching. It’s not easy, but it’s worth it. Hats off to you, ladies!
Name: Mike Widman Operation Name: Widman Ranch Location: Baker City, Oregon How long in business: est 1864 by great-great grandfather, from Germany Segment: Cow/Calf – Natural Program PHNB: Tell us a little bit about what a “typical” day might look like at this time of year. Mike: We’re running two herds, winter and spring. Calving season arrived early this year, first calve came in last night Sunday (1/24). It’s pretty much me when I calve. I check ‘em at midnight, and throughout the day. The cows always eat before I do. The days and nights consist of tagging, feeding, calving – every cow gets handled on the ranch. We have a wolf issue this year so we have to go through the herds in the bush and check on any calves there. During the snow it makes things a little more difficult. Gotta make sure the calves get dried off and warmed up. There’s always something to be done in the springtime. If your sittin’ still your not moving forward you’re going backwards. Weather is the biggest factor this time of year. The cows gotta work hard. It’s time to get ‘em off the hay and make ‘em earn their keep grazing. If you want to learn the quality of a cowman don’t look at a cowman’s pants, look at the cow herd they run.
PHNB: What do you find most exciting about ranching? Mike: I started working on ranch when I was about 6 yrs old, buckin’ hay, feeding sheep, caring for cattle. I have a passion for watching those cattle grow. When they get about 60 days old you can kinda tell how they’re gonna be. Every cow and bull has to do their job or they don’t stay around very long.
PHNB: How long have you partnered with Painted Hills Natural Beef? Mike: Widman Ranch was one of first producers for PHNB in the Baker City area.
PHNB: What attracts you to Painted Hills Natural Beef? Mike: I like the quality of the cattle PHNB uses. They pay for good choice beef. Our beef grade out Choice to Prime. One thing about Meherten, he likes good cattle. My cattle always ranked in the top 5% of PHNB cattle. I like knowing how my cattle are doing from birth to when they’re on the rail. My cattle are high priority.
PHNB: What is your favorite cut of beef and preparation method? Mike: Back in the day I’d said a ribeye, but these days a Flat-iron or Sirloin, of course I make a good hamburger. Just throw ‘em on the grill with some garlic, salt and pepper and it’s pretty good after a while.
Have you ever wondered where the term corned beef came from? After some checking and discovered that it comes from salting, a preservation technique that dates back centuries. Often rock salt was used and since a kernel of rock salt looked like a corn kernel it became known as a corn of salt and the salted beef was referred to as corned beef.
Did you know that in Ireland the traditional St. Patrick’s Day meal is lamb or bacon? So why do we pile our plates with corned beef on St. Patrick’s day? According to Smithsonian.com, the Brits made beef a commodity in Ireland in the 17th to mid-19th century, exporting it all over the world. At that time Irish corned beef was the best on the market. But this corned beef was much different than what we know as corned beef today.
What we call corned beef originated with early Jewish-American immigrants. They corned brisket, transforming this normally tough cut of meat into the extremely tender, flavorful corned beef we enjoy today. Irish-American immigrants substituted it for bacon, adding it to their popular Sunday dish – bacon and cabbage. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes.
Corned beef is a versatile cut of beef. Diced with potatoes and served with eggs it becomes corned beef hash. It’s a tasty addition to soups and cabbage rolls. Sliced thin, it is the key ingredient in the Reuben sandwich. Smoked it becomes one of my favorites, pastrami. However you prepare it, be sure to enjoy some corned beef this month!
Saint Valentine’s Day, commonly known as Valentine’s Day or the Feast of Saint Valentine, is observed on February 14 each year. Around the world, people celebrate Valentine’s Day by showing appreciation for the people they love or adore. Some give greeting cards, chocolates, jewelry or flowers – particularly roses – to their partners or admirers on Valentine’s Day.
Valentine’s Day symbols include the heart-shaped outline, doves, and the figure of the winged Cupid. However, contrary to popular belief, romance isn’t about the birds and the bees–it’s about butterflies. Butterflied steaks, to be exact.
What is butterflying? It’s a butchering technique in which a boneless cut of meat is cut horizontally through its thickness leaving a “hinge” so that the meat can be spread apart, resulting in a cut that lays out like a butterfly.
The ribeye steak is perfect for being butterflied into the shape of a heart. Since it is shaped somewhat like an elongated half-circle with a point toward one end, it opens up nicely into a heart-shape when butterflied. This month PHNB features the ribeye steak with its fine marbling, rich, juicy beefy flavor, and toothsome texture; making this the perfect steak for a romantic dinner for two.
PHNB can help you prepare your Valentine’s Day with this month’s special gift box of ribeye steaks and a recipe to get you started. Light a few candles, turn up your favorite tunes, add a few sides, a special dessert and your love; all the ingredients necessary for showing your loved one how very much you appreciate them.
Chester’s Thriftway in John Day has been a family run business from the beginning. Along with the Thompson family members, Bill Wyllie has been the Store Manager over 32 years and Lenny Dowdy the Meat Department Manager for 31 years this May!
“Even though we’re the only full size store in the community, our customers travel, so we strive to provide the best service and products to make shopping here a good experience so they will return,” explains Bill Wyllie.
In the meat department discover a selection of fresh meats including a variety of Painted Hills Natural and Grass-fed products. “Our customers appreciate that it is local; this is beef raised by folks they know and have connections with,” states Lenny. “Once we introduced it, we have people who won’t buy anything else.”
Chester’s Thriftway in John Day specializes in the groceries your family needs. Whatever you are looking for, you’ll find it at Chester’s. Visit their supermarket and see what they have to offer.
You can also visit them online at www.mychesters.com/ or on Facebook.com/ChestersJohnDay.
631 West Main St., John Day, OR 97845
Phone: (541) 575-1899
Once the holidays are over and the New Year begins many folks turn their thoughts to setting goals for personal
improvement. Common goals include being more active, reaching and maintaining a healthy weight, and developing a more positive mental outlook. When looking to improve overall health, studies indicate that instead of turning to
another fad diet, the answer may be as simple as changing the way we fill our plates at each meal.
Beef provides nearly half of the protein and 10 essential
nutrients you need for an active lifestyle, helping you achieve and maintain a healthy weight, preserve and build muscle, boost your mood, and reduce fatigue.
Lean beef cuts have less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per 3½-oz serving. To choose lean cuts of beef, look for “Loin” or “Round” in the name, like the Top Loin (New York Strip) in January’s Monthly Specials.
To discover more about the benefits of including lean beef as part of your 2016 goals check out BeefItsWhatsForDinner.com. http://www.beefitswhatsfordinner.com/leanbeef.aspx
Hi, I’m Brian Brozovic, the new Outside Sales guy here at PHNB. I’ve been in the beef and meat industry my entire professional career. I used to sell PHNB product as a distributor and in my butcher shop years back and always had a fantastic experience. When I was introduced to the PHNB staff and family, I immediately fell in love and felt at home. They are the most welcoming and enjoyable group of folks to work with.I enjoy being able to travel around and meet new people and see how PHNB and I can help others. Many of my clients become lifelong friends; I really enjoy that level of commitment and dedication. At PHNB I get to work with some of the most talented chefs, butchers, and meat market managers there are in the industry. I get to provide help and guidance and in return they teach me a thing or two about what they do. I always enjoy learning!I have an amazing family that is my driving force in life. Everything I do is because and for them. My wife and I share three beautiful children and Lucky, a 5-year-old Yorkie-Poo.I love being able to give back to my community through volunteer work. In addition, I am passionate about food, of course, and my primary interest rests in BBQ and Charcuterie. I also enjoy the outdoors and nature.My favorite cut of beef? Being a native Texan, I would say that a nice smoked brisket is pretty high on my list. Other than that I am a huge fan of the lesser known cuts such as the hanging tender and the spinalis dorsi cooked medium rare-rare over wood briquettes.