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industry is a vital part of Virginia’s economy.
Cattle are raised in every county of Virginia. The beef cow herd in Virginia has grown over four fold since 1950. The huge majority of the cattle are grown on family owned and operated farms, improving the economic wellbeing of the families while contributing to their quality of live. The dollars earned from the cattle business are spent locally, supporting farm supply outlets, banks, etc. in addition to consumer retail businesses.
The above information was supplied by the National Cattlemen’s Beef Association and from the 1995 Virginia Agricultural Statistics.
The following recipes were also provided by the National Cattlemen’s Beef Association.
Grecian Steak Salad
& Pita Chips
2 boneless beef top loin steaks, cut 1 inch thick
1/2 cup plus 1 tablespoon prepared Italian dressing
3 tablespoons finely crumbled feta or grated Parmesan cheese
3 tablespoons finely chopped Greek or ripe olives
2 whole pita pocket breads
1 bag (10 ounces) mixed salad greens (approximately 8 cups)
1 small cucumber, cut lengthwise in half and thinly sliced
1/4 medium red onion, cut into thin wedges
Seasoning:
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1/4 teaspoon pepper
Heat oven to 350 degrees. In small bowl, combine seasoning ingredients; mix well. Press 1 1/2 teaspoon seasoning into both sides of beef steaks. To remaining seasoning, add dressing, cheese and olives; stir to mix.
Cut pita breads horizontally in half. Brush inner surfaces of pita halves evenly with three tablespoons of the dressing mixture; reserve remaining dressing mixture. Cut each pita half into eight wedges. Place wedges, cut sides up, in single layer on
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