Featuring Recipes with Local SC Beef for School Menus
SOUTH CAROLINA BEEF From Our Ranchers to Your Schools FEATURING RECIPES WITH LOCAL SC BEEF FOR SCHOOL MENUS
Supporting local ranchers, nourishing our students
COVER AND PAGE 2 FARM PHOTOS COURTESY OF AM-PM FARMS ALL FOOD PHOTOGRAPHY COURTESY OF SCHOOL FOOD ROCKS
2
Contents Introduction About SC Cattle Ranchers
4 5 6 7
Benefits of Local Beef in School Meals Featured Recipes: 7 Classic Homestyle Meatloaf
8 Teriyaki Meatloaf 10 Ground Beef Tacos 11 Skirt Steak Tacos 12 Italian Meatballs 13 Penne Pasta Marinara with Meatballs 14 Teriyaki Meatballs 16 Teriyaki Meatball Sub 17 Teriyaki Skirt Steak Ramen 18 Shepherd’s Pie 20 Classic Italian Lasagna 22 Mexican Lasagna
24 Classic Cheeseburger 25 Sriracha Honey Burger 26 Pizza Burger 27 Greek Gyro Burger 28 Western BBQ Burger Nutritional Guidelines Credits & Acknowledgements
29 29
3
WELCOME TO THE
South Carolina Beef Recipe Collection At the heart of South Carolina’s agricultural tradition are the dedicated cattle ranchers who provide high-quality, nutritious beef to communities across the state. By incorporating locally sourced SC beef into school meals, we not only nourish our students with fresh, flavorful food but also strengthen our local economy and support the hardworking families behind each ranch. Local beef is packed with essential nutrients like protein, iron, and vitamins that fuel students’ growth and learning. Sourcing beef locally ensures that meals served in schools are fresher, more sustainable, and directly contribute to reducing the environmental impact of long- distance food transport. When schools choose local SC beef, they’re making a commitment to invest in the community, ensuring that the next generation has access to nutritious meals while preserving the future of South Carolina’s family-owned cattle ranches. Together, we can build a healthier, more connected future for our students and our state.
PHOTO COURTESY OF AM-PM FARMS
4
MEET THE RANCHERS BEHIND THE BEEF
Mission: The mission of South Carolina Beef Marketing Cooperative is to promote the production, processing and consumption of beef and beef products, cattle, and the processing of cattle raised by its members in the state of South Carolina. Their focus is promoting educational and economic development projects related to this purpose. They are committed to promoting local South Carolina beef because they understand that people want to know where their food comes from. The cattle are never given growth hormones or antibiotics and are minimally handled throughout their lives to avoid unnecessary stress. Consumers can rest assured about the quality and standards of production, knowing they are supporting local farms. Along South Carolina’s scenic highways, you can visit the very farms where the beef was raised, ensuring complete transparency and a strong connection to the source of your food.
5
BENEFITS OF LOCAL BEEF IN SCHOOL MEALS
Incorporating local beef into school meals offers numerous benefits for both students and the broader community. One of the key advantages is the enhanced nutritional value that fresh, locally sourced beef provides. Local beef is rich in essential nutrients such as protein, iron, and B vitamins, which are vital for students’ growth, development, and cognitive performance. By serving local beef, schools can ensure that students receive high-quality, minimally processed meals that contribute to their overall health and well-being. Additionally, local beef is often fresher, with less time between farm and table, ensuring meals are not only nutritious but also more flavorful. Beyond nutrition, sourcing local beef helps foster stronger community connections and supports the local economy. By purchasing from South Carolina cattle ranchers, schools are investing directly in local businesses and agricultural sustainability. This not only helps to preserve the state’s farming heritage but also reduces the environmental impact associated with long-distance food transport.
overall health and well-being.” “
By serving local beef, schools can ensure that students receive high-quality, minimally processed meals that contribute to their
PHOTO COURTESY OF AM-PM FARMS
6
Classic Homestyle Meatloaf
32 SERVINGS
INGREDIENTS
INSTRUCTIONS
• • • • • • •
5 lbs., 13 oz. Ground Beef (80/20)
1. Pre-heat oven to 350 degrees. 2. In mixer or mixing bowl, combine all ingredients (reserve 2 cups of ketchup per pan of meatloaf prepared to use in step 4) and mix thoroughly. 3. Spray 2” hotel pans with pan coating spray as needed. 4. Divide mixture evenly between pans (1 pan = 32 servings). Press meat mixture evenly in pans. Add 2 cups of ketchup per pan and spread evenly over meatloaf. 5. Bake uncovered for approx. 40 minutes. Product must reach an internal temperature of 160 degrees for 15 seconds. 6. Drain liquid from pans. Cover and place in warmer. Best if meatloaf can sit in warmer at least 15 minutes prior to serving. 7. Cut each pan into 32 (8x4) equal pieces before serving.
4.5 oz. Liquid Eggs 14 oz. Breadcrumbs
1.25 qt. Ketchup
2.5 tbsp Worcestershire Sauce 8.5 oz. Diced White Onions
2.5 tsp. Garlic Powder
Calories: 260 Carbohydrate: 20g Total Fat: 13g Fiber: .7g Saturated Fat: 5g Total Sugar: 9.4g
Trans fat: .7g Added Sugar: 8.2g Cholesterol: 58mg Protein: 13g Sodium: 550 mg
CREDITS: Meat/Meat Alternative (M/MA): 2oz.
7
8
Teriyaki Meatloaf
32 SERVINGS
INGREDIENTS
INSTRUCTIONS
• • •
5 lbs., 13 oz. Ground Beef (80/20)
1. Preheat oven to 350°F. 2. In a large mixer or mixing bowl, combine ground beef, eggs, breadcrumbs, 0.75 qt teriyaki sauce, Worcestershire sauce, diced onions, minced ginger, garlic powder, and mix thoroughly. 3. Spray 2” hotel pans with pan coating spray as needed. 4. Divide mixture evenly between pans (1 pan = 32 servings). Press meat mixture evenly in pans. 5. Mix remaining 0.25 qt teriyaki sauce, soy sauce, brown sugar, and rice vinegar in a small bowl. Brush this mixture over the top of each pan of meatloaf. 6. Bake uncovered for approx. 40 minutes, ensuring the product reaches an internal temperature of 160°F for 15 seconds. 7. Drain liquid from pans. Cover and place in a warmer for at least 15 minutes before serving to allow the flavors to settle. 8. Cut each pan into 32 (8x4) equal pieces before serving.
4.5 oz. Liquid Eggs
14.5 oz. Whole Grain Breadcrumbs
• 2 cups Teriyaki Sauce (divided, 0.75 c. for meatloaf + 0.25 c. for glaze) • 2.5 tbsp Worcestershire Sauce • 8.5 oz. Diced White Onions • 1 tbsp Fresh Ginger (minced) • 2.5 tsp Garlic Powder • ¼ cup Low-Sodium Soy Sauce • 2 tbsp Brown Sugar • 2 tbsp Rice Vinegar
Calories: 259 Carbohydrate: 13g Total Fat: 14g Fiber: .7g Saturated Fat: 5g Total Sugar: 4g
Trans fat: .75g Added Sugar: 2.75g Cholesterol: 58mg Protein: 14.5g Sodium: 846 mg
CREDITS: Meat/Meat Alternative (M/MA): 2oz.
9
Ground Beef Tacos
50 SERVINGS (2 TACOS PER SERVING)
INGREDIENTS
INSTRUCTIONS
1. Preheat the skillet to 375°F. 2. In a large skillet, brown the ground beef over medium heat until fully cooked, breaking it into crumbles as it cooks. 3. Drain excess fat from the skillet. 4. Add diced onions to the skillet and cook for an additional 2-3 minutes until the onions soften. 5. Stir in taco seasoning and 2 cups of water. Simmer the mixture for about 5-7 minutes, allowing the flavors to blend and the liquid to reduce. 6. Place the whole grain tortillas in the hot holding cabinet 10 minutes prior to serving. 7. Assemble tacos by filling each tortilla with approximately 1.5 oz. of the seasoned beef mixture. 8. Offer shredded lettuce, diced tomatoes, and shredded cheddar cheese. 9. Serve 2 tacos per serving.
• • • • • • • •
8 lbs. 8 oz. Ground Beef (80/20)
2 cups Diced Onions 4 tbsp Taco Seasoning
2 cups Water
100 Whole Grain Tortillas (6”) 2.5 cups Shredded Lettuce 2.5 cups Diced Tomatoes
3.125 lbs. Shredded Cheddar Cheese
Calories: 330 Carbohydrate: 36g Total Fat: 14g Fiber: 3.7g Saturated Fat: 6.4g Total Sugar: 5.8g
Trans fat: .7g Added Sugar: 0g Cholesterol: 39mg Protein: 13g Sodium: 520mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.
10
Skirt Steak Tacos
INSTRUCTIONS
1. Marinate the skirt steak: In a bowl, combine vegetable oil, lime juice, minced garlic, cumin, chili powder, salt, and black pepper. Coat the skirt steak thoroughly with the marinade, cover, and refrigerate for at least 1 hour (or up to 4 hours for better flavor). 2. Preheat a skillet or grill to medium-high heat. 3. Grill the marinated skirt steak for 4-5 minutes per side, or until it reaches an internal temperature of 145°F. Let the steak rest for 5 minutes before slicing. 4. Thinly slice the steak against the grain into bite-sized strips. 5. Warm the tortillas in a hot holding cabinet until ready to assemble. 6. Assemble the tacos: Place approximately 1.5 oz. of skirt steak strips into each tortilla. 7. Offer shredded lettuce, diced tomatoes, shredded cheddar cheese, cilantro, and salsa. 8. Serve 2 tacos per serving.
50 SERVINGS (2 TACOS PER SERVING)
INGREDIENTS
• • • • • • • • • • • • • •
10 lbs. Skirt Steak (trimmed)
4 tbsp Vegetable Oil
6 tbsp Lime Juice (fresh) 4 tbsp Garlic (minced) 2 tbsp Ground Cumin 2 tbsp Chili Powder
2 tbsp Salt
2 tbsp Black Pepper
100 Whole Grain Tortillas (6”) 2.5 cups Shredded Lettuce 2.5 cups Diced Tomatoes
Calories: 334 Carbohydrate: 36g Total Fat: 14g Fiber: 3.7g Saturated Fat: 6g Total Sugar: 5.8g
Trans fat: .5g Added Sugar: 0g Cholesterol: 39mg Protein: 15g Sodium: 481mg
3.125 lbs Shredded Cheddar Cheese 1 cups Fresh Cilantro (chopped) 2 cups Salsa (prepared or fresh)
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.
11
Italian Meatballs
50 SERVINGS (3 MEATBALLS PER SERVING)
INGREDIENTS
• • • • • • • • • • •
8.5 lbs. Ground Beef (80/20)
2 cups Breadcrumbs
4 large Eggs
2 cups Parmesan Cheese (grated)
1 cup Diced Onion
4 tbsp Fresh Garlic (minced) 4 tbsp Italian Seasoning
2 tsp Salt
2 tsp Black Pepper
1 cup Fresh Parsley (chopped)
1 cup Milk
INSTRUCTIONS
1. Preheat the oven to 375°F. 2. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, Parmesan cheese, diced onion, minced garlic, Italian seasoning, salt, pepper, and fresh parsley. 3. Add the milk to the mixture and mix well until all ingredients are thoroughly incorporated. 4. Shape the mixture into 1 oz. meatballs, about the size of a golf ball. 5. Place the meatballs on a greased baking sheet or in a 2” hotel pan, making sure they are spaced evenly. 6. Bake the meatballs for 20-25 minutes, or until the internal temperature reaches 165°F and the meatballs are cooked through. 7. Serve 3 meatballs per person.
Calories: 189 Carbohydrate: 4.6g Total Fat: 13g Fiber: .4g Saturated Fat: 5g Total Sugar: .9g
Trans fat: .6g Added Sugar: 0g Cholesterol: 58mg Protein: 12.6g Sodium: 297mg
CREDITS: Meat/Meat Alternative (M/MA): 2oz.
12
Penne Pasta Marinara WITH MEATBALLS
50 SERVINGS (1 CUP PASTA W/SAUCE AND 3 MEATBALLS PER SERVING)
INGREDIENTS
• • •
3 lbs. 8 oz. Penne Pasta
150 Italian Meatballs (see recipe)
3 gal. 2 qt. Water
• 2 qt. Marinara Sauce (fresh or prepared)
INSTRUCTIONS
1. Preheat the oven and a braising pan to 350°F. 2. Divide the penne pasta and water equally into 4” hotel pans. Cook the penne in a steamer for 8-10 minutes or until al dente. Drain the liquid from the cooked pasta. 3. Prepare the Italian meatballs according to recipe. 4. In the braising pan, combine the cooked penne pasta and marinara sauce. 5. Stir the mixture to distribute the sauce evenly. 6. Serve 1 cup of penne pasta marinara with 3 meatballs per serving.
Calories: 553 Carbohydrate: 42g Total Fat: 26g Fiber: 5g
Saturated Fat: 12g Total Sugar: 12g Trans fat: .7g Added Sugar: 2.3g
Cholesterol: 58mg Protein: 32g Sodium: 699mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. Grains: 1 oz. eq.
13
Teriyaki Meatballs
50 SERVINGS (3 MEATBALLS PER SERVING)
INGREDIENTS
INSTRUCTIONS
• • • • •
8.5 lbs. Ground Beef (80/20)
1. Preheat the oven to 375°F. 2. In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, diced onion, minced garlic, 1 cup teriyaki sauce, soy sauce, minced ginger, and green onions. 3. Add the milk to the mixture and mix well until all ingredients are thoroughly incorporated. 4. Shape the mixture into 1 oz. meatballs (about the size of a golf ball). 5. Place the meatballs on a greased baking sheet or in a 2” hotel pan, making sure they are spaced evenly. 6. Bake the meatballs for 20-25 minutes, or until the internal temperature reaches 165°F and the meatballs are cooked through. 7. Brush the meatballs with an additional ½ cup of teriyaki sauce for added flavor. 8. Serve 3 meatballs per person.
2 cups Breadcrumbs
4 large Eggs
1 cup Diced Onion
4 tbsp Fresh Garlic (minced)
• 1 cup Teriyaki Sauce (plus an additional ½ cup for glazing) • 2 tbsp Low-Sodium Soy Sauce • 2 tbsp Fresh Ginger (minced) • 1 cup Fresh Green Onions (chopped) • 1 cup Milk
Calories: 180 Carbohydrate: 5g Total Fat: 12g Fiber: .3g Saturated Fat: 4.5g Total Sugar: 1.6g
Trans fat: .7g Added Sugar: .6g Cholesterol: 55.5mg Protein: 11.6g Sodium: 299mg
CREDITS: Meat/Meat Alternative (M/MA): 2oz.
14
15
Teriyaki Meatball Sub
50 SERVINGS
• 150 Teriyaki Meatballs (3 meatballs per sub) • 50 Whole Grain 5” Sub Rolls • 6 cups Teriyaki Sauce (prepared, low-sodium) • 4 lbs. Shredded Carrots • 4 lbs. Shredded Cabbage • 3 lbs. Sliced Red Onions (thinly sliced) • 3 lbs. Sliced Cucumbers (thinly sliced) • 1 cup Fresh Cilantro (chopped) INGREDIENTS
1. Preheat the oven to 350°F. 2. Prepare the teriyaki meatballs according to the recipe. 3. Warm the teriyaki sauce in a saucepan over medium heat. 4. Place 3 meatballs inside each whole grain 5” sub roll. 5. Drizzle warmed teriyaki sauce over the meatballs inside the roll, ensuring each sub is well-coated. 6. Top each sub with shredded carrots, shredded cabbage, sliced red onions, and sliced cucumbers. 7. Garnish with fresh cilantro and serve. INSTRUCTIONS
Calories: 330 Carbohydrate: 34g Total Fat: 14g Fiber: 2.3g Saturated Fat: 4.5g Total Sugar: 2.6g
Trans fat: .7g Added Sugar: 1.6g Cholesterol: 58mg Protein: 16.6g Sodium: 403mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/2 cup eq.
16
Teriyaki Skirt Steak Ramen
INSTRUCTIONS
50 SERVINGS
1. Preheat the braising pan to 375°F. 2. Wash and chop the carrots, onions, and bell peppers thoroughly. 3. Cook the ramen noodles in boiling water for 4 ½ minutes. Drain and rinse under cold water to stop the cooking process. Set aside. 4. Add vegetable oil to the braising pan. 5. Grill the marinated skirt steak for 4-5 minutes per side, or until it reaches an internal temperature of 145°F. Let the steak rest for 5 minutes before slicing. 6. Thinly slice the steak against the grain into bite- sized strips. 7. Add the chopped vegetables to the braising pan and stir fry for 5-7 minutes, or until the vegetables are slightly tender. 8. Add the cooked skirt steak, water, low-sodium teriyaki glaze, and cooked ramen noodles to the braising pan with the vegetables. Stir everything together and cook for an additional 1-2 minutes until everything is heated through. 9. Transfer the Teriyaki Beef Ramen to hotel pans for serving.
INGREDIENTS
• • •
10 lbs. Skirt Steak (trimmed) 2 qt. 1.5 cups Carrots (chopped) 2 qt. 1.5 cups Onions (chopped)
• 2 qt. 1.5 cups. Green Bell Peppers (chopped) • 1 pt. Water • 1 pt. 1.25 cup Low-Sodium Teriyaki Glaze • 1 cup Vegetable Oil • 34 Ramen Noodle Cakes
Calories: 482 Carbohydrate: 53.5g Total Fat: 19g Fiber: 5.6g Saturated Fat: 2.2g Total Sugar: 14g
Trans fat: 0g Added Sugar: 10g Cholesterol: 55mg Protein: 26.8g Sodium: 699mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/2 cup eq.
17
Shepherd’s Pie
32 SERVINGS
INGREDIENTS
• • •
7 lbs. 8 oz. Ground Beef (80/20)
¼ cup Vegetable Oil 12 oz. Onions (chopped)
• 2 lbs. 8 oz. 5-Way Mixed Vegetables (frozen) • 1 pt. Water • 1/3 cup + 2 tsp Worcestershire Sauce • 1 tbsp Salt • ⅜ tsp Ground Black Pepper • 2 lbs. Shredded Cheddar Cheese • ¼ cup Beef Base (dissolved in water) • 12 lbs. Prepared Mashed Potatoes
Calories: 340 Carbohydrate: 25g Total Fat: 20g Fiber: 2.7g Saturated Fat: 8g Total Sugar: 3.3g
Trans fat: .6g Added Sugar: 0g Cholesterol: 55mg Protein: 15.5g Sodium: 650mg
18
INSTRUCTIONS
1. Prepare the mashed potatoes according to the manufacturer’s instructions and set aside. 2. Preheat the oven to 350°F and heat a braising pan. 3. Add vegetable oil to the braising pan. Sauté the onions until tender. 4. Add ground beef to the braising pan and cook thoroughly until it reaches an internal temperature of 160°F for at least 15 seconds. Drain all excess grease. 5. Dissolve the beef base in 1 pint of water to create a broth. 6. Add the 5-way mixed vegetables, beef broth, Worcestershire sauce, salt, and black pepper to the cooked beef mixture. Cook for an additional 5 minutes, adding more broth if necessary to keep the mixture moist. 7. Spray 2” hotel pans with pan coating spray. 8. Divide the beef and vegetable mixture evenly into the prepared 2” hotel pans. 9. Spread an equal amount of mashed potatoes over the beef mixture in each pan. 10. Top the mashed potatoes with an equal amount of shredded cheddar cheese. 11. Bake in the preheated oven for 10-15 minutes or until the cheese is melted and the top is golden brown.
CREDITS: Meat/Meat Alternative (M/MA): 2oz. Vegetables: 1/2 cup
19
Classic Italian Lasagna
INGREDIENTS
50 SERVINGS
•
7.7 lbs. Ground Beef (80/20)
• 2 lbs. 11 oz. Shredded Mozzarella Cheese • 4 lbs. Ricotta Cheese • 2 qt. Marinara Sauce (fresh or prepared) • 40 Whole Grain No Cook Lasagna Noodles • 2 tbsp Italian Seasoning • 1 cup Diced Onions • 2 tbsp Vegetable Oil (for cooking) • 1 cup Grated Parmesan Cheese • 1 tbsp Garlic Powder • 1 tsp Salt • 1 tsp Black Pepper
20
1. Preheat a large skillet over medium heat and add 2 tbsp of oil. 2. Add diced onions to the skillet and sauté for 2-3 minutes until softened. 3. Add the ground beef and cook thoroughly, breaking it into crumbles as it cooks. Ensure the beef reaches an internal temperature of 160°F for 15 seconds. 4. Drain excess fat from the skillet. 5. Stir in the marinara sauce, Italian seasoning, garlic powder, salt, and black pepper. Simmer for 5-7 minutes to combine flavors. Remove from heat and set aside. INSTRUCTIONS PREPARE THE MEAT SAUCE:
ASSEMBLE THE LASAGNA: 1. Preheat the oven to 350°F. 2. Spray 2” hotel pans with pan coating spray. 3. Layer 1: Place a single layer of lasagna noodles across the bottom of the pan, overlapping as needed to cover the entire surface. 4. Layer 2: Spread a portion of the meat sauce evenly over the noodles. 5. Layer 3: Spread a portion of ricotta cheese evenly over the meat sauce. 6. Layer 4: Sprinkle shredded mozzarella cheese over the ricotta cheese. 7. Repeat the layering process (noodles, meat sauce, ricotta, mozzarella) until all ingredients are used, finishing with a final layer of mozzarella cheese on top. Sprinkle grated Parmesan cheese over the mozzarella. 8. Cover with foil and bake the assembled lasagna in the preheated oven for 25-30 minutes, or until the cheese is fully melted and the lasagna is heated through. 9. Remove the foil for the last 5-10 minutes of baking to allow the top layer of cheese to become golden and bubbly. 10. Let the lasagna rest for 5-10 minutes before cutting into squares for serving.
Calories: 380 Carbohydrate: 33g Total Fat: 15.5g Fiber: 4g Saturated Fat: 6g Total Sugar: 6.5g
Trans fat: .7g Added Sugar: 0g Cholesterol: 63mg Protein: 26.5g Sodium: 750mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 1 oz. eq. • Vegetables: 1/4 cup eq.
21
Mexican Lasagna
INGREDIENTS
50 SERVINGS
• • • • • • • •
5.5 lbs. Ground Beef (80/20)
2 lbs. 8 oz. Shredded Cheddar Cheese
2 qt. Salsa (fresh or prepared) 50 Whole Grain Tortillas (8”)
2 tbsp Taco Seasoning
1 cup Water
1 cup Diced Onions
2 tbsp Vegetable Oil (for cooking)
22
INSTRUCTIONS PREPARE THE TACO BEEF:
1. Preheat a large skillet over medium heat and add 2 tbsp of vegetable oil. 2. Add diced onions to the skillet and sauté for 2-3 minutes until softened. 3. Add the ground beef and cook thoroughly, breaking it into crumbles as it cooks. Ensure the beef reaches an internal temperature of 160°F for 15 seconds. 4. Drain excess fat from the skillet. 5. Add taco seasoning and 1 cup of water to the cooked beef. Simmer for 5-7 minutes, stirring occasionally, until the mixture is thickened and well combined. Remove from heat and set aside. ASSEMBLE THE MEXICAN LASAGNA: 1. Preheat the oven to 350°F. 2. Spray 2” hotel pans with pan coating spray. 3. Layer 1: Place a single layer of whole grain tortillas across the bottom of the pan, overlapping as needed to cover the entire surface. 4. Layer 2: Spread a portion of the prepared taco beef evenly over the tortillas. 5. Layer 3: Sprinkle shredded cheddar cheese over the taco beef. 6. Layer 4: Spread a portion of salsa over the cheese. 7. Repeat the layering process (tortillas, beef, cheese, salsa) until all ingredients are used, finishing with a final layer of cheese on top. 8. Bake the assembled Mexican Lasagna in the preheated oven for 20-25 minutes, or until the cheese is fully melted and the lasagna is heated through. 9. Remove from the oven and allow the dish to rest for 5-10 minutes before cutting into squares for serving.
Calories: 386 Carbohydrate: 66.5g Total Fat: 22g Fiber: 3.8g Saturated Fat: 11g Total Sugar: 1.75g
Trans fat: 0g Added Sugar: 0g Cholesterol: 66.5mg Protein: 16.4g Sodium: 570mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 1 oz. eq. • Vegetables: 1/4 cup eq.
23
Classic Cheeseburger
50 SERVINGS
INGREDIENTS
INSTRUCTIONS
1. Preheat oven to 350°F. 2. Place the 4 oz patties on a baking sheet and cook in the oven for 20-25 minutes or until the internal temperature reaches 160°F. 3. Toast the whole grain buns in the oven for a few minutes. 4. Assemble the cheeseburgers: Place each cooked patty on the bottom half of a whole grain bun and top with a slice of American cheese. 5. Offer lettuce, tomatoes, onions, and pickles for custom topping choices.
• 50 Burger Patties (80/20) (4 oz each, raw) • 50 Whole Grain Hamburger Buns • 50 American Cheese Slices • 3 lbs. Lettuce Leaves • 4 lbs. Tomatoes (sliced) • 2 lbs. Onions (sliced) • 100 Pickle Slices
Calories: 482 Carbohydrate: 92.5g Total Fat: 31g Fiber: 3.6g Saturated Fat: 13.5g Total Sugar: 2.7g
Trans fat: .5g Added Sugar: 1g Cholesterol: 92.5mg Protein: 25g Sodium: 663mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.
24
Sriracha Honey Burger
INSTRUCTIONS
PREPARE THE ASIAN SLAW: 1. In a large mixing bowl, combine rice vinegar and sesame oil. Whisk until well mixed. 2. Add the shredded green cabbage, chopped red cabbage, carrots, cilantro, and red bell peppers to the bowl. Stir until the vegetables are well coated with the dressing. 3. Cover and refrigerate until serving. PREPARE THE SRIRACHA HONEY SAUCE: 4. In a large mixing bowl, combine the Sriracha sauce, honey, and teriyaki glaze. Heat on the stovetop and keep warm for assembly.
50 SERVINGS
• 50 Burger Patties (80/20) (4 oz each, raw) • 50 Whole Grain Hamburger Buns (5”) • 2 cups Honey • 1.5 cups Low-Sodium Teriyaki Glaze • 1 .5 cups Sriracha Sauce • 2 pt. 3 ½ cups 4 tbsp Green Cabbage (shredded) • .75 cup Red Cabbage (chopped) • .75 cup Carrots (chopped) • .75 cup Fresh Cilantro (chopped) • 2.75 cups Red Bell Peppers (chopped) • .75 cup Sesame Oil • .75 cup Rice Vinegar INGREDIENTS
COOK THE BURGERS: 5. Preheat oven to 350°F.
6. Place the 4 oz burger patties on a baking sheet and cook in the oven for 20-25 minutes, or until the internal temperature reaches 160°F. 7. Warm the hamburger buns in a hot holding cabinet for 10 minutes prior to service. ASSEMBLE THE BURGERS: 8. Place each cooked patty on the bottom half of a hamburger bun. 9. Top each patty with 1 oz of the Sriracha Honey Sauce. 10. Add ½ cup of the prepared Asian slaw on top of the sauce. 11. Place the top half of the bun on the slaw and serve.
Calories: 623 Carbohydrate: 80g Total Fat: 31g Fiber: 3.7g Saturated Fat: 12g Total Sugar: 24g
Trans fat: 1.5g Added Sugar: 12.5g Cholesterol: 80mg Protein: 26g Sodium: 868mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.
25
Pizza Burger
50 SERVINGS
• 50 Burger Patties (80/20) (4 oz each, raw) • 50 Whole Grain Hamburger Buns • 50 slices Provolone Cheese • 6.5 cups Marinara Sauce (fresh or prepared) • 1 cup Fresh Basil Leaves INGREDIENTS
INSTRUCTIONS
1. Preheat oven to 350°F. 2. Place the 4 oz patties on a baking sheet and cook in the oven for 20-25 minutes, or until the internal temperature reaches 160°F. 3. Heat the marinara sauce in a saucepan over medium heat. 4. Assemble the pizza burgers: Place each cooked patty on the bottom half of a hamburger bun, top with a slice of provolone cheese, 1 oz. of marinara sauce over the top, and garnish with fresh basil leaves.
Calories: 426 Carbohydrate: 44g Total Fat: 14.8g Fiber: 3.5g Saturated Fat: 6.6g Total Sugar: 6.3g
Trans fat: 0g Added Sugar: 5g Cholesterol: 57.4mg Protein: 27g Sodium: 954mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq.
26
Greek Gyro Burger
COOK THE BURGERS: 1. Preheat the oven to 350°F. INSTRUCTIONS
2. Place the 4 oz burger patties on a baking sheet and cook in the oven for 20-25 minutes, or until the internal temperature reaches 160°F. 3. Warm the whole grain brioche buns in a hot holding cabinet for a few minutes prior to assembly. ASSEMBLE THE GYRO BURGERS: 4. Place a cooked burger patty on the bottom half of a brioche bun. 5. Top the patty with 1 oz of Tzatziki sauce. 6. Add 1 oz of shredded lettuce, two slices of tomato, and two slices of raw onions. 7. Place the top half of the bun on the burger and serve.
50 SERVINGS
• 50 Burger Patties (80/20) (4 oz each, raw) • 50 Whole Grain Brioche Buns (4”) • 4 lbs. Tomatoes (sliced) • 3 lbs. Shredded Iceberg Lettuce • 6.25 cups Tzatziki Sauce • 2 lbs. Red Onions (thinly sliced) INGREDIENTS
Calories: 342 Carbohydrate: 56g Total Fat: 13.8g Fiber: 3g Saturated Fat: 3.5g Total Sugar: 4g
Trans fat: 0g Added Sugar: 0g Cholesterol: 56mg Protein: 20.4g Sodium: 745mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.
27
Western BBQ Burger
50 SERVINGS
• 50 Burger Patties (80/20) (4 oz each, raw) • 50 Whole Grain Hamburger Buns • 50 Slices Cheddar Cheese • 6.25 cups BBQ Sauce • 100 Onion Rings INGREDIENTS
INSTRUCTIONS
1. Preheat oven to 350°F. 2. Place the 4 oz patties on a baking sheet and cook in the oven for 20-25 minutes, or until the internal temperature reaches 160°F. 3. Cook the onion rings according to package instructions. 4. Assemble the Western BBQ burgers: Place each cooked patty on the bottom half of a whole grain bun, top with cheddar cheese, 1 oz. BBQ sauce, and two onion rings.
Calories: 553 Carbohydrate: 75g Total Fat: 13g Fiber: 4.6g Saturated Fat: 5.3g Total Sugar: 24.5g
Trans fat: 1.5g Added Sugar: 22.5g Cholesterol: 49mg Protein: 23.8g Sodium: 1138mg
CREDITS: Meat/Meat Alternative (M/MA): 2 oz. eq. • Grains: 2 oz. eq. • Vegetables: 1/4 cup eq.
28
NUTRITIONAL CONSIDERATIONS FOR SCHOOL MEALS Each recipe in this collection has been thoughtfully developed to align with USDA nutritional standards for school meals, with a particular focus on providing balanced nutrition and meeting the required servings of meat/meat alternatives. The recipes are designed to support the health and well-being of students, ensuring they receive the essential nutrients needed for growth, energy, and learning.
The nutritional information provided for each recipe is based on generic ingredient data and should be considered approximate. Variations in specific ingredient brands can impact the final nutritional profile of each dish.
For schools seeking precise nutritional analysis tailored to their specific ingredients and menus, these recipes can easily be uploaded into USDA-approved nutritional analysis software. By inputting the exact ingredients and product specifications used in your kitchen, you will be able to generate accurate, detailed nutritional information for your school’s meal program, ensuring full compliance with local and federal nutritional guidelines. CREDITS & ACKNOWLEDGMENTS We extend our deepest gratitude to the dedicated South Carolina cattle ranchers, whose hard work and commitment to sustainable, high-quality beef make this project possible. Special thanks also go to the schools and organizations that continue to champion the use of locally sourced ingredients in school meal programs, bringing fresh, nutritious meals to students across the state.
Contributors: This project is a collaborative effort between passionate foodservice professionals, advocates, and dedicated SC Cattle Ranchers:
Together, their expertise in school nutrition, local sourcing, cattle ranching and culinary excellence has shaped this recipe collection, ensuring that it celebrates the best of South Carolina’s beef industry while providing practical, delicious meal options for schools. “We encourage schools across South Carolina to embrace the opportunity to incorporate more local SC beef into their menus. By choosing local, you not only provide students with fresh, nutritious meals that fuel their learning and growth, but also support the hardworking farmers who are the backbone of our communities. Together, we can strengthen the local economy, reduce the environmental impact of long-distance food transport, and offer students high-quality beef raised with care and dedication. Let’s make a positive impact on both our students’ health and the future of South Carolina agriculture by serving locally sourced SC beef in our school cafeterias.” - Joe Urban, Founder & CEO of School Food Rocks
School Food Rocks Joe@schoolfoodrocks.com schoolfoodrocks.com
South Carolina Beef Marketing Cooperative shopscbeef@gmail.com shopscbeef.com
29
RANCHER PROFILES
Upstate Ranchers Abbeville County Tanyard Springs Cattle 1058 Stevenson Rd., Abbeville, SC 29620 864-378-0260 | thecanns@wctel.net Walker Cattle Company 206 Branyon Rd., Honea Path, SC 29654 864-561-0199 | jimmywalker4x@yahoo.com McKenley Creek Cattle Company PO Box 412, Calhoun Falls, SC 29628 David Landreth: 864-444-8214 | Jenny 3021 Catherine Hall Rd., Iva, SC 29655 864-940-0188 | tkfromiva@gmail.com Stevenson Farms 1332 Fair Play Rd., Townville, SC 29689 864-617-9306 andrewstevenson02@gmail.com Walker Cattle Company 700 Mills Ave., Greenville, SC 29605 864-561-0199 | jimmywalker4x@yahoo.com Greenville County Caroland Farms Wagyu 401 Chamblee Blvd., Greenville, SC 29615 864-247-7867 Landreth: 864-444-8279 jc.landreth@yahoo.com Anderson County Back Country Farms HJ Ranch 105 Summer Hill Rd., Simpsonville, SC 29681 864-477-8638 | hjohnsonranch@gmail.com Lancaster County Mungo Farms 3527 Rocky River Rd., Heath Springs, SC 29058 803-577-1569 | mdmungo@gmail.com Laurens County Pompsy’s Rest 13186 Indian Mound Rd., Ware Shoals, SC 29692 864-684-3477 | dhjackson@prtcnet.com
McCormick County Willis Family Farm 72 Martha Rich Rd., Modoc, SC 29838 803-634-1467 buywillisfamilyfarmfood@gmail.com Oconee County Barker Family Farms 261 East Spearman Rd., Westminster, SC 29691 barkerjm@bellsouth.net Burton Family Farms 702 Comet View Ct., Westminster, SC 29693 706-499-3282 | 86chadburton@gmail.com Chauga River Cattle Company 315 Maple Dr., Mountain Rest, SC 29664 864-710-0046 | lakenhonea@gmail.com Tokeena Angus PO Box 98, Mountain Rest, SC 29664 864-903-1730 | tokeenaangus@gmail.com Black Diamond Cattle 320 Coyote Lane, Seneca, SC 29678 864-247-7843 | wagyu4you@gmail.com 362 Gap Hill Rd., Six Mile, SC 29682 864-907-6837 | rdm95573@gmail.com Cedaredge Farm 1221 Slab Bridge Rd., Liberty, SC 29657 864-245-0436 | law29657@aol.com Webb Charolais 317 Old Vinland School Rd., Easley, SC 29640 webbcharolais@gmail.com Midlands Ranchers Calhoun County Stabler Family Farm 294 Kaiser Rd., Gaston, SC 29053 803-513-4886 ben.stablerfamilyfarms@gmail.com Pickens County 06 Farm
Darlington County Thompson Farm 319 Kings Place Rd., Hartsville, SC 29550 478-278-7310 todd.thompson@mysandhill.net Fairfield County Coleman Farms 2097 Ashford Ferry Rd., Blair, SC 29015 803-718-3631 farms.coleman1971@gmail.com Coyote Holla Farm 2690 East Peach Rd., Ridgeway, SC 29130 803-457-1985 | coyotehollafarm@gmail.com Kershaw County Cornerstone Cattle Co. 1071 Flaming Arrow Rd., Elgin, SC 29045 cornerstonecattleco@gmail.com Lexington County Richbourg Haven Farm 2800 Bachman Rd., Gaston, SC 29053 803-422-3414 | calvinrichbourg@gmail.com Newberry County Childs Family Farm 786 Hollands Landing Rd., Prosperity, SC 29127 803-760-6307 amandaachepohl@yahoo.com Coastal Ranchers Hampton County Brent Family Farm 3585 Pineland Rd., Varnville, SC 29944 843-812-0084 | donsusanbrant@gmail.com Horry County HD3 Cattle 1151 Doyle Rd., Aynor, SC 29511 843-457-9480 | annie3@sccoast.net
Palmetto Fresh Meats 403 Jordanville Rd., Aynor, SC 29511 843-457-9480 palmettofreshmeats@gmail.com
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30Powered by FlippingBook