How to make your beef sizzle

Jul 16, 2020

An Ontario chef provides the ingredients for an orange and sesame beef marinade

By Diego Flammini
Staff Writer
Farms.com

As we're in the midst of barbecue season, Farms.com reached out to an Ontario chef to discover what cuts of beef consumers are selecting.

While steak remains king, another summer staple has experience a bit of a renaissance.

"The burger, whether you're using ground chuck or making your own blend, has made a big reappearance," said Darryl Fletcher. He's better known as ChefD on TV and at The Studio Kitchen, his Puslinch restaurant.

Chef Darryl Fletcher

Consumers also appreciate blade steaks because they can be used in multiple dishes, Fletcher added.

For those individuals who wish to experiment with flavours, Fletcher graciously shared a recipe for an orange and sesame beef marinade.

You will need:

½ cup (125 ml) soy sauce
¼ cup (50 ml) sesame oil
2 tbsp (30 ml) brown sugar
½ tsp (2 ml) cumin
½ tsp (2 ml) dried oregano
1 tsp (5 ml) orange zest
3 cloves minced garlic
2 tbsp (30 ml) fresh orange juice
2 tbsp (30 ml) red wine vinegar

Place the meat in a storage bag and pour the marinate in. Gently shake the bag to ensure the marinade covers the meat. Refrigerate for between 30 minutes and 24 hours, and cook to the desired doneness.

Then, maybe you can enjoy your dish outdoors while appreciating the summer sunshine.

Video: Sweetener Effects on Gut Health - Dr. Kwangwook Kim

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Kwangwook Kim, Assistant Professor at Michigan State University, discusses the use of non-nutritive sweeteners in nursery pig diets. He explains how sucralose and neotame influence feed intake, gut health, metabolism, and the frequency of diarrhea compared to antibiotics. The conversation highlights mechanisms beyond palatability, including hormone signaling and nutrient transport. Listen now on all major platforms!

“Receptors responsible for sweet taste are present not only in the mouth but also along the intestinal tract.”

Meet the guest: Dr. Kwangwook Kim / kwangwook-kim is an Assistant Professor at Michigan State University, specializing in swine nutrition and feed additives under disease challenge models. He earned his M.S. and Ph.D. in Animal Sciences from the University of California, Davis, where he focused on intestinal health and metabolic responses in pigs. His research evaluates alternatives to antibiotics, targeting gut health and performance in nursery pigs.