Missouri, It's Time to Fire Up the Grill

From weekends at the Lake of the Ozarks and float trips on the Current River to backyard cookouts in Kansas City and evenings spent on patios in St. Louis, Memorial Day weekend means one thing across Missouri ... grilling season is officially back!

As Missourians gather with friends and soak up the first unofficial weekend of summer, beef is once again taking center stage on grills across the state. Whether it’s burgers after a long day on Table Rock Lake, steak kabobs at the campground or a laid-back family dinner after the rodeo, beef brings bold flavor and versatility to every kind of summer tradition.

This Memorial Day weekend, the Missouri Beef Industry Council is encouraging consumers to try fresh new grilling inspiration from Beef. It’s What’s For Dinner., including:

Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter

Tender sirloin steak, colorful vegetables and rich garlic rosemary butter make these kabobs a perfect addition to summer nights on the deck or evenings gathered around the firepit.

Mushroom Swiss Burger with Jalapeño Aioli

This elevated burger recipe layers juicy beef with savory mushrooms, melted Swiss cheese and jalapeño aioli for the kind of flavor built for Memorial Day cookouts and lake weekends.

Mediterranean Grilled Chuck Steak with Garden Grilled Vegetables

Packed with fresh seasonal flavor, this Mediterranean-inspired grilled chuck steak pairs perfectly with summer vegetables fresh from gardens and farmers markets.

From Springfield to Columbia and the Lake of the Ozarks to the Bootheel, summer grilling may look different across the state, but beef continues to bring people together with endless flavor all season long.

As grills heat up across the Show-Me State this Memorial Day weekend, celebrate the start of summer and make beef part of every memory made around the grill.

For more recipes, grilling tips and summer meal inspiration, visit BeefItsWhatsForDinner.com. 

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About the Beef Checkoff

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.