Heartland Steaks January Newsletter

In This Edition

Certified Angus Beef ® on the Grill

If you are planning a cookout, select Certified Angus Beef® steaks for the best in flavor, tenderness and quality. The best cuts of beef for grilling are tender cuts such as Ribeyes, Filet Mignon, Strip Steaks, T-Bones and Porterhouses. Also try our Certified Angus Beef Steakburgers. Juicy and bursting with flavor, they are perfect for the grill. Try Heartland Steaks Certified Angus Beef® steaks - Be Impressive!

Steak from the Heartland of Omaha

Beef Brisket, Steaks, Filet Mignon, Flank Steak, Gourmet Sirloin from Heartland Steaks!

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Message from the President

Happy New Year from Heartland Steaks!

I hope that everyone had a safe and enjoyable New Year and holiday season. As we enter 2010 and the end of a decade we are looking forward to an exciting year. I'd like to thank all of our customers for their 2009 orders, continued trust and loyalty. We are a company because of you, our customers. We value your business as well as your feedback on our company, products, and service. Your trust and loyalty inspires us to be a better company for all of our current and future customers. Our commitment to provide you with the best products and service will never change. If you have any ideas regarding products that you would like to see us change or offer , please let us know.

Based on your response, we've continued a selection of our most popular December specials into January 2010. If you need to send a thank you gift for a gift you received or missed someone on your gift list please visit our website or call us at 1-800-365-5502 today. Additionally as you celebrate birthdays, anniversaries, new jobs, send client gifts, or celebrate any special occasion during 2010, visit heartlandsteaks.com for our monthly specials that always include free shipping. Don't forget our gift certificates. We offer both traditional paper certificates as well as electronic certificates. They make great quick gifts for any occasion.

All of us at Heartland Steaks wish you a happy, healthy, and prosperous 2010!

Happy New Year!

Joe Miller
President, Heartland Steaks

Heartland Steaks Monthly Specials
Heartland Steaks would like to offer you, our valued customer, the following Monthly Specials! These great deals are only available during the month of January 2010, so hurry to www.heartlandsteaks.com today to take advantage of these special offers!
Heartland Steaks Monthly Special #1 Regularly $74.00 2 - (6 oz.) USDA Choice Close Trim Filet Mignon 2 - (8 oz.) USDA Choice Top Sirloin Steaks 2 - (8 oz.) Certified Angus Beef® Steakburgers Free Shipping Included!!!* View More	$59.95
Heartland Steaks Monthly Special #2 Regularly $89.00 2 - (6 oz.) Certified Angus Beef® Close Trim Filet Mignon 2 - (8 oz.) Certified Angus Beef® Boneless Strip Steaks 2 - (8 oz.) Certified Angus Beef® Steakburgers Free Shipping Included!!!* View More	$69.95
Heartland Steaks Monthly Special #3 Regularly $129.00 2 - (6 oz.) Certified Angus Beef® Close Trim Filet Mignon 2 - (10 oz.) Certified Angus Beef® Boneless Strip Steaks 2 - (10 oz.) Certified Angus Beef® Boneless Ribeye Steaks Free Shipping Included!!!* View More	$99.95

Featured Articles

Lamb Tips and Info

Lamb meat should be light red (not too dark) and finely grained (not coarse). The fat should be white (not yellow). Lamb served rare or medium-rare is usually the most delicious, so you'll want to purchase chops and roasts that are at least 3/4 inch thick. Thinner meat usually just cooks to quickly.

Understanding Steakburgers

The steak burger is what many would call the mysterious and often misunderstood delicacy in the world of steaks. When it comes to peoples experiences with the steak burger, a great many times they have been burned by poor quality, or bad taste. Now, this of course is because most places that offer or advertise the steak burger have been fast-food chains or restaurants...

Mustard Glazed Brisket

"I highly recommend this recipe!"

~Martin Benitez, New York, New York

Ingredients

1 (3 to 4 pound) boneless beef brisket
2 cloves garlic, peeled
1 large onion, sliced
2 stalks celery
8 black peppercorns
4 whole allspice
1 bay leaf
3/4 cup packed brown sugar
3 tablespoons prepared mustard

Directions

Place brisket, garlic, onion, celery, peppercorns, allspice and bay leaf in a large soup pot. Cover with water.
Simmer covered 3 to 3 1/2 hours until tender, adding water as necessary.
Remove brisket and place in a roasting pan with 1/2 cup of the cooking liquid.
Combine brown sugar and prepared mustard. Salt and pepper brisket and spread with the mustard glaze.
Bake for 15 to 20 minutes at 350°F until glaze bubbles and is browned.

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January 2010 Newsletter