Inspired by Missouri, Created for Beef Lovers

Through a partnership with the Federation of State Beef Councils, housed under the National Cattlemen's Beef Association and a contractor of the Beef Checkoff, the Missouri Beef Industry Council had the opportunity to collaborate with one of the top culinary teams in the country. NCBA’s Culinary Center is led by professional chefs who spend their days developing innovative beef recipes and consumer-friendly cooking inspiration, much of which is featured on the Beef. It’s What’s For Dinner. website. This year, Missouri Beef Industry Council staff decided to take that partnership one step further by creating recipes highlighting Missouri’s rich food culture and regional flavors.  

Over the course of several months, the culinary team and MBIC staff worked to develop recipes that reflected some of Missouri’s most recognizable dishes and barbecue traditions. After extensive testing, collaboration, and consideration, the team created three personalized recipes for Missouri: Glazed Short Ribs with Johnny Cakes, Burnt Ends with Mac and Cheese, and Slinger Smashburgers. To complete the lineup, the chefs also developed a custom Missouri-inspired beef rub. 

The Glazed Short Ribs with Johnny Cakes recipe takes inspiration from the St. Louis region. Using beef short ribs from the rib primal, the dish highlights a cut known for rich flavor and fall-off-the-bone tenderness. A root beer glaze ties the recipe back to St. Louis history and culture, creating a sweet and savory flavor combination that complements the smoked beef perfectly. The recipe utilizes a smoker, saucepan, and skillet to bring all the elements together. In addition to bold flavor, the dish also delivers strong nutritional value, with one serving providing 19.5 grams of protein and 25 percent of the daily recommended value of iron. 

Another recipe inspired by Missouri traditions is Burnt Ends with Mac and Cheese, which pays tribute to Kansas City barbecue culture. Featuring chuck roast cooked low and slow, the burnt ends are coated in a sticky barbecue sauce that makes them ideal for gatherings, cookouts, and family meals. Paired alongside the beef is a rich and hearty mac and cheese made with beef tallow, two varieties of cheese, and wagon wheel pasta for a unique twist on a classic side dish. The recipe combines comfort food with iconic barbecue flavors that Kansas City is known for nationwide.

The final recipe, Slinger Smashburgers, is another nod to St. Louis cuisine. Inspired by the classic St. Louis “slinger,” the culinary team transformed the well-known dish into a creative burger concept. Using ground beef, coney sauce, and eggs, the recipe captures the flavors of the original slinger while introducing them in a new format. The thin, crispy smashburger provides an estimated 40 grams of protein per serving along with 60 percent of the recommended daily value of zinc, making it both flavorful and nutrient-dense. 

Missouri Beef Industry Council is grateful for the collaboration and expertise provided by the national culinary team. These Missouri-inspired recipes not only celebrate the versatility of beef, but also highlight the flavors and traditions that make Missouri unique. From backyard cookouts to family dinners, these recipes were created to be shared around the table, and MBIC hopes Missouri families will enjoy them for years to come.