Updated Food Pyramid

In June 2011, the USDA replaced its well-known food pyramid with a design of a plate and glass. The design, called MyPlate, includes sections for fruits, vegetables, grains, protein, and dairy. MyPlate represents an effort to simplify USDA nutritional guidelines.

Choose Western Reserve Protein Group’s quality Angus beef for the protein section of your plate!

For more information about MyPlate, visit













New Recipes


From Wikibooks, open books for an open world

If you can’t stand the heat, you may of course turn down the cayenne.


  • 1 pound ground chuck
  • 1-1 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp Montreal Steak Seasoning
  • Olive oil
  • 8 slices bacon, crisp cooked
  • 4 slices pepper jack cheese
  • Lettuce, tomato, and onion (optional)
  • 1/2 cup mayonnaise
  • 2 chipotle chile in adobo, finely chopped


  1. Combine mayo and chipotle. Refrigerate until needed.
  2. Combine cayenne, salt, pepper, and seasoning. Set aside.
  3. Form meat into 4 equal patties, about 1/2 inch thick. Make an indentation in the center of each one and brush with olive oil.
  4. Sprinkle patties on both sides with seasoning mixture. Set aside.
  5. Preheat a chimney starter full of charcoal in the bottom of a kettle grill. Once hot, disperse evenly around the bottom of the grill.
  6. Add burgers and grill, turning often, until desired “doneness” is achieved.
  7. Place a slice of cheese on each patty once it comes off the grill. Serve with bacon, lettuce, tomato, and chipotle mayo on buns.


Source:, 8/21/2011



From Wikibooks, open books for an open world

If you’ve ever had Steak au Poivre, this is going to look pretty similar, except it’s grilled and there is no pan sauce.
  • 1 (1 pound) flank steak
  • 1/4 cup peppercorns, cracked
  • Salt
  • Dijon mustard
  • 3/4 tsp cayenne pepper
  • 1 1/2 tbsp smoked paprika


  1. Combine seasonings. Set aside.
  2. Brush steak with mustard. Apply seasoning mixture and gently massage into meat.
  3. Grill over high heat until marked on both sides. Lower heat to medium and cook, turning often, until internal temperature reaches 140 degrees F for medium rare.
  4. Remove and let rest, uncovered, 7 minutes. Slice as thinly as humanly possible across the grain and serve warm.


Source:, 8/21/2011

For more great beef recipes:


South Central NE Cattleman’s Association — Fundraiser

Western Reserve Protein Group proudly supports the South Central Nebraska Cattlemen. These spirited men and women are dedicated to their families, their animals and their rural way of life. The recent rains provided a day off for an afternoon of golf and socializing. Area businesses provided prizes and the evening meal.


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Contact Us

Contact our sales team if you have questions about our three quality brands of Angus Beef:

  • user_white Kelly Tuttle
  • speech_white Tel. 712.574.3391
  • mail_white E-mail:
  • user_white Lance Bartley
  • speech_white Tel. 712.404.1016
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