Keystone Processors Blog

Heading back to school usually means hectic schedules.  However, even in a time crunch, it is important to cook up meals that are nutritious and tasty.  Get up and go beef burritos makes the grade for ease and family appeal. This recipe is a fast fix that the kids can help make and even take in their lunches.

Ingredients
1 pound boneless beef top sirloin steak, cut 1 inch thick
1/2 teaspoon dried Mexican seasoning salt
2 eggs, slightly beaten
2 egg whites, slightly beaten

2 tablespoons water
4 medium spinach or flour tortillas (10-inch diameter), warmed
1/2 cup prepared thick-and-chunky salsa
1/2 cup shredded reduced fat Cheddar cheese
Toppings: Fat free dairy sour cream, additional prepared thick-and-chunky salsa (optional)
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Like your steak with a little punch?  Peppercorns add the perfect hit of heat to a tender steak. What better time to try this mouth-watering recipe with our steak now on sale for 15% off.  Check out our online store and we guarantee your taste buds will thank you!

These steaks are traditionally prepared in a skillet to capture all the meaty juices for the peppercorn sauce. However, you can grill the steaks and prepare the sauce on the side, if desired.

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Need to jazz up your burger? Celebrate this summer with little beef bites that pack big flavour! You see them in restaurants and high-class eateries all across Canada, little bite-sized beefy sensations taking over the menu. These ‘sliders’ or mini-burgers are easy to make, even easier to eat and full of good-for-you vitamins and minerals.

Step 1: For the ideal burger, start with ground beef. For an added flavour twist, try your mini-burgers with lean ground round or sirloin. All of these lean options offer minimal flare ups on the grill, while offering the most in flavour and nutrition.

Step 2: For parties, try making a variety of flavour profiles for guests to enjoy.

Step 3: Follow basic burger recipes and decrease patty by half to two thirds – a flattened meatball in essence.

Step 4: Got the burgers made but stuck looking for itty-bitty buns? Try store bought dinner rolls, thin slices of toasted baguette, a quarter of a whole wheat wrap or use a cookie cutter to cut out rounds from pita bread. You can even just take a hot dog bun and cut it into thirds.

Step 5: Enjoy! Amazing! So much taste and nutrition in one little beef slider!

Recipe courtesy of Canadian Beef www.beefinfo.org

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Happy Canada Day everyone! It’s time to fire up the grill in honour of our nation’s birthday. Celebrate Canada Day with this delicious recipe of beef kabobs with great Canadian steak spice.

The aromas will get your family to the table and taste will have them asking for more.

To save on last-minute preparations, skewer and refrigerate the meat without the steak spice for up to 8 hours. Brush with oil and sprinkle with spice mixture just before grilling.

This recipe makes 12 servings

Ingredients

1-1/2 1-1/2lb lb(680 g) (680 g) beef or bison strip loin grilling steak
1 1tbsp tbsp(15 mL) (15 mL) Montreal steak spice
1 1tbsp tbsp(15 mL) (15 mL) canola oil or vegetable oil

Preparation:

Cut beef into 36 pieces; transfer to bowl. Toss with Great Canadian Steak Spice and oil. Thread 3 pieces onto each of twelve 4-inch (10 cm) metal or soaked wooden skewers.

Place skewers on greased grill over high heat; close lid and grill, turning once, until medium-rare, 6 to 8 minutes, or until desired doneness. Let stand for 3 minutes before serving.

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They say the way to a man’s heart is through his stomach, so what better gift to give Dad on Father’s Day than a juicy steak dinner?

Keystone Processors is having a 15% off sale on all steaks from Monday, June 14th, until Sunday, June 27th. Visit our online store and you can pick up your order on-site at 663 Marion St. or at our two new pick-up locations at the Carver’s Knife (1530 Regent Ave W, or 39 Marion St. in the Dominion Shopping Centre).

Father’s Day is nearing and it’s time to get a special meal ready for the dad in your life. We suggest this delicious recipe that we’re sure will get Dad licking his chops:

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Just when we thought Chef Rob from iTV Winnipeg’s Chef’s Pantry Raid couldn’t make a more delicious dish with our products, he does it again with a tender flank steak.

In this episode Chef Rob raids Linda’s pantry and demonstrates how to tenderize and marinate a flank steak.  He also chooses the perfect accompaniments to complete the meal.

Chef Rob shows how easy it is to make a tasty and unique dish using items you already have in the kitchen.

Flank steaks and all of our products are available at our online store.

The final product looks so appetizing, we’re jealous we’re not sitting with Chef Rob and Linda on her balcony!

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Lean Ground beef is so versatile that when it comes to cooking, the possibilities are endless. Dressed up for guests or dressed down for simplicity, ground beef is the perfect starter for so many different recipes.

The following recipe is perfect for a casual gathering and an interesting new way to serve lean ground beef.  With our lean ground beef now 15% off when you order from our online store, why not serve up a tasty change from the standard nacho platter?

Ingredients:
1 lb (500 g) Lean Ground Beef Chuck or Sirloin or Lean Ground Beef
1 tsp (5 mL) lemon pepper, dried basil and garlic powder
10 oz (300 g) 1 package of frozen chopped spinach, thawed and squeezed dry
14 oz (398 mL) 1 can of pasta-style or Italian seasoned diced tomatoes
½ cup(s) (125 mL) shredded mozzarella cheese
2 Flatbreads, nann bread or baked pizza crusts (12 in/30 cm)
1 ¼ cup(s) (300 mL) seasoned crumbled feta cheese (200 g package)
½ cup(s) (125 mL) sliced pitted ripe olives

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If you’re looking for a new recipe to cook tenderloin on the barbeque, look no further!

Check out iTV Winnipeg’s Chef Rob as he raids 102.3 Clear FM’s Jay Oliver’s pantry and creates a mouth-watering dish using our Natural Prairie Beef tenderloin. Click here to watch the full video.

All of our steaks are aged at least 21 days to ensure extra tenderness and flavour.

Tenderloins and all of our other products are available at our online store.

Chef’s Pantry Raid is an online program, where Chef Rob visits homes and shows what he can do with an interesting combination of basic items from the pantry and makes a unique dinner.

Click here if you want Chef Rob to visit your kitchen

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This summer, why not break out the barbeque and try some lip-smacking, mouth-watering sweet and sour barbeque sauce, perfect for skewers, burgers and steak.

Homemade barbeque sauce will set your grilling apart from everyone else on the block. Just don’t forget to make extra to last throughout the grilling season or to give a jar to a departing guest who asks for your barbeque secret.

There’s nothing better than homemade barbeque sauce and you’ll be amazed at how easy it is to do.

The following recipe will earn you the title Master of the Grill and just might become a family secret for generations!

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Try this great summer recipe!

Total recipe time: 25 minutes
Makes 4 servings

Ingredients
4 beef tenderloin steaks, cut 3/4 inch thick (4 ounces each)
1/2 teaspoon coarse grind black pepper
1 package (5 ounces) mixed baby salad greens
1 medium red or green pear, cored, cut into 16 wedges
1/4 cup dried cranberries
Salt
1/4 cup coarsely chopped pecans, toasted
1/4 cup crumbled goat cheese (optional) Read more…

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