Fall 2022
BEE happy (and more)
Just a few ways to make WSU Cougs’ palates happy » More ...
Beef
Spring 2016
Fine beef
It was a beautiful sunny day in May when six WSU chefs, decked out in their white uniforms, stood on a hillside 1500 feet above the Lower Granite Dam on the Snake River, squinting to make out cows grazing on the steep terrain across the valley. Looking like little black dots on the massive hills, Jerry Reeves looked through his binoculars, suddenly pointing and exclaiming, “There they are! Can you see them?”
A retired WSU animal sciences professor, Reeves was giving the chefs, four from Dining Services and two from WSU’s School of Hospitality, a tour of his ranch and pastureland located less than an … » More …
Spring 2012
How to cook lean beef
Most of us are accustomed to eating beef from cattle finished on grain. The finishing process builds up intramuscular fat and can result in tasty, fat-marbleized meat. But many of Washington’s small and medium-scale cattle ranches finish their cattle on forage and pasture, resulting in a much leaner beef with lower levels of fat and cholesterol. And this leaner meat requires a different approach to cooking.
Here are a few tips from 3 Sisters Cattle Company and the American Grassfed Association to achieving the best results with pasture-fed beef.
Because the meat has less fat, it … » More …
Spring 2012
A Cattle Drive
Penn Cove may be known for its mussels, but just across the Whidbey Island bay from Coupeville is another operation—the Muzzall family farm, known to local grass-fed beef fans as the Three Sisters Cattle Company.
The farm was founded in 1910 by Ron Muzzall’s great-grandparents. For generations it was a dairy. When Ron ’86 returned from college, the farm had 50 cows. With his wife, Shelly, who grew up with family farming in Eastern Washington, he planned to follow in his parents’ footsteps.
But the dairy business was changing so fast. To keep up, the Muzzalls had to continuously add to their herd—something … » More …