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Montana CattleWomen


2016 MCW Scholarship Recipient Announced

2016_schoarship_recipient_allie_nelson Allie Nelson, a student at Montana State University – Bozeman has been selected as the 2016 Montana CattleWomen’s scholarship recipient.

We are honored to have had many applicants, and her selection was a testament to her achievements and future endeavors. Allie has excelled in school, agriculture and agriculture organizations including being a state FFA officer, as well as being an active community volunteer.

Allie is from Great Falls, MT and is the daughter of Ron & Becky Nelson.


How to Perfectly Pair Beef with the Freshest Summer Produce

home_page_6-10-16_beef_recipieFor anyone that loves cooking, it’s a no-brainer that summertime provides some of the most delicious fruits and vegetables to experiment with in the kitchen – it’s a chef’s dream! We’re here to show you how to use up your abundance of fruits and veg (hint: it’s not just in salads, although, we have some of those!), and how to pair those summer produce staples with another summertime favorite – beef!

While there is almost an endless amount of delicious and unique produce available in the warmer months, we have a few tried-and-true favorites we’d like to share, along with our favorite recipes for each. Let’s get started!

Corn: Sweet summer corn, seasoned with chili powder, brown sugar and lime juice, pairs perfectly with lean, sizzlin’ Strip Steaks in our Smoky Strip Steaks with Mexican-Style Grilled Corn. Tip: When picking your corn, make sure the husks are bright green in color and the stem end of the ear is still moist.

Cucumbers & Tomatoes: We love the combination of crunchy cucumber, sweet cherry tomatoes and savory Top Round Steak in our Thai Beef Cucumber Salad. Talk about fresh! Tip: To avoid mealy tomatoes, keep them at room temperature – not in the refrigerator.

Green Beans: Stir-fries are a great way to incorporate your favorite vegetables into a meal, and out Beef Stir-Fry with Green Beans is no exception. Add more veggies if you prefer, or stick with green beans only if that’s your thing. Tip: Get the kids involved in the kitchen by enlisting them to “trim” the green beans by snapping the ends off. 

Figs: Succulent Top Sirloin Steak, crisp radicchio and figs are grilled then chopped and topped with thinly sliced pear and pistachios in our tasty Treviso, Fig & Pear Steak Salad. Not your typical salad! Tip: You typically know a fig is ripe when the color changes from green to purple or brown. 

Apples: Use up your leftover steak in our Mu Shu Steak & Apple Wraps. Coleslaw mix and thinly sliced tart Granny Smith apples add a delicious crunch to these handheld wraps. Tip: Julienne your apples to evenly distribute that delicious tartness!  

Source: BeefItsWhatsForDinner.com