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Cow College How to pick the best beef Beef is graded two ways: for tenderness, juiciness and flavor, and for the amount of usable lean meat on the carcass. There are eight ‘quality’ grades for beef and five ‘yield’ grades. Quality Grades • Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting or grilling). • Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dryheat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if “braised” — roasted or simmered with a small amount of liquid in a tightly covered pan. • Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor. • Standard and Commercial grades are frequently sold as ungraded or as “store brand” meat. • Utility, Cutter and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products. Yield grades range from “1” to “5” and indicate the amount of usable meat from a carcass. Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat; yield grade 5 is the lowest yield ratio. Yield grade is most useful when purchasing a side or carcass of beef for the freezer. Source: U.S. Department of Agriculture Help Send Care Packages Overseas to Our Troops Dear Herb, We received your care packages for our troops. Thank you for your thoughtfullness. Your support of our troops and our mission in Afghanistan is greatly appreciated. It is always a blessing to know that the people back in the States are thinking of us. The support we’re given from caring people such as you, help us to carry on through the challenging days we face here. God bless you. BAILEY BOXES Blessings, Hospital Chapel Staff Craig Joint Theatre Hospital Bagram Air Field, Afghanistan Please call Herb Bailey (cell: 909-496-3658) or drop off donations at: Maricopa Veterans Center, 44240 W. Maricopa-Casa Grande Hwy. Items in most need: postage money, thank-you notes/letter, foot powder, nail clippers, & feminine hygiene products Join Maricopa’s leading media company and enjoy living and working in Maricopa. Full and part-time positions available. Sales Rep Reporter Photographer Intern t t t t InMaricopa.com/Classifieds.aspx jobs@InMaricopa.com Log on to learn more about joining our team! 16 InMaricopa.com | Vol. 5 Issue 3
“The presentation of wines is quite extensive, especially for a steakhouse,” says Melody Wolcott, public relations manager of Gila River Gaming Enterprises the parent company of Wildhorse Pass Hotel & Casino. Dark wood flooring and chairs, each featuring a brass plate with the name and jersey number of a player from the 17-0 perfect season, welcome you as you enter the restaurant. Then a replica of the Lombardi Trophy and photographs of Shula and his ’72 team beckon you into the dining room. Each table receives a regular paper menu with prices listed, as well as a real football that lists all six cuts of steak, without the prices. All the footballs are signed by Coach Shula himself, but, like most menus, they remain with the restaurant. The menu is a la carte so customers order their steak or seafood and side dishes separately. Every side dish is made from scratch, so diners know items like the lobster bisque, crab meat macaroni and cheese, or massive double-baked potatoes will be delicious complements to their seafood or steak. Shula’s takes its steak very seriously. It raises its own Black Angus cattle and then takes only the choicest center cuts of meat. This is called The Shula Cut, and it sits on top of the beef quality pyramid because The Shula Cut is more selective than USDA prime or choice. Steaks are flown in daily for delivery to each Shula’s restaurant. “Shula’s is based around that perfect season in 1972,” Ribble says, “and that is what we strive for: perfection.” Shula’s seats 149 people and is available for private functions. Reservations are recommended, but not required, except for the very private “Coach’s Booth,” which seats four and possibly six individuals comfortably. Hours are Sunday through Thursday, 5 to 10 p.m., and Friday and Saturday 5 to 11 p.m. “Shula’s offers a quality product in a relaxed atmosphere,” Wolcott says. DonShula.com Make great steaks at home • Size matters. Look for thick cuts; steaks less than an inch thick are much easier to overcook. • Case or shelf? Ask your butcher. Often the meat on the shelf is exactly the same as the meat in the case, which just might be priced higher. • Don’t trim the fat. Fat helps to keep the steak moist and to retain its shape during cooking. • Know your grades. There are eight different USDA grades of beef; the top three are Prime, Choice and Select (see page 16). The lower the grade, the leaner and tougher the beef. • Use an instant-read thermometer. This helps ensure your steak is perfectly cooked. • Tender vs. juicy. The juiciest cut is the ribeye. It is not as tender as loin, but has a more powerful flavor. Ribeye comes from the rib section of the animal and is fattier, adding to its flavor. Loin comes from the side, under the rib section; it is lean and tender but not always more flavorful. Introducing Facial Skin Rejuvenation Bb • Reduce Wrinkles • Treat Sun Spots • Tighten Loose Skin • Improve Skin Tone Before Call to schedule an appointment After Vidal Medical Office 21300 N. John Wayne Parkway (520) 423-9699 Vol. 5 Issue 3 | InMaricopa.com 17
Page 1 and 2: The Magazine Vol. 5 Issue 3 3 Days
Page 4 and 5: Contents Vol. 5 Issue 3 DEPARTMENTS
Page 6 and 7: Editor’s Letter I just found out
Page 8 and 9: Community Gallery 2 1 Freshman golf
Page 10 and 11: Business Profile Performing arts sc
Page 12 and 13: DSPA’s Inspire students (clockwis
Page 14 and 15: Home Landscaping Tips 3 days to a r
Page 16 and 17: Food Dining Out Below: Shula’s up
Page 20 and 21: ON SALE NOW FOR ONLY $ 119 Renewing
Page 22 and 23: Volunteers Profile Hardworking reti
Page 24 and 25: Remembering Former actress and mode
Page 26 and 27: Cast members from “Much Ado About
Page 28 and 29: Cynthia Mo
Page 30 and 31: Nice work… if you can get it Phot
Page 32 and 33: Clockwise from above left: The big
Page 34 and 35: Above left to right: Thunderbird Fa
Page 36 and 37: Worley lived most of her life in Te
Page 38 and 39: Lacy was welcomed into the Hinners
Page 40 and 41: ON-SITE COMPUTER REPAIR We Come to
Page 42 and 43: BE EDUCATED GET ENGAGED HAVE A SAY
Page 44: P.O. Box 1018 Maricopa, AZ 85139 EC

Cynthia Morgan looks baCk on 30-plus years in ... - InMaricopa.com

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