Flavoring beef | TSLN.com

Flavoring beef

Photos by Gayle SmithBen and Pat Mellor of Valentine, NE.

When Ben Mellor was put in charge of cooking 500 pounds of beef in a pit for Circle C Days at Cody, NE, he took the job seriously.

Announcing to his wife, Pat, that he needed seasoning for the large quantity of meat, she promptly opened her seasoning cabinet and told him to have at it.

Neither knew that the mixture Ben developed that day would become a seasoning mix that has now been shipped to nearly every state, in addition to England, Germany and Holland.

Ben and Pat Mellor make their home in Valentine, NE. In addition to marketing their own seasoning mixes, the Mellors raise registered and commercial Maine, Maine-Angus and Shorthorn cattle. The couple raise bulls and replacement heifers and market them private treaty and through cattle shows, like the Nebraska Cattleman’s Classic in Kearney.

Ben has always been interested in cooking. Serving as a mess sergeant in the Army, Ben was in charge of developing meals to serve his fellow soldiers. This experience helped provide him with the knowledge he needed to know what spice taste good together to develop the seasoning mix. The day he developed the mix, Ben said he started smelling and tasting different spices and putting them together in a bowl. The mixture he developed blended wonderfully together with the meat. He received several compliments the next day on how good it tasted.

Pat said the only change they have made to the seasoning mix since then was to reduce the amount of salt and they eliminated the MSG. After writing down the recipe for the mixture, Ben started making the mixture different times and giving it away to friends and neighbors.

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When Ben Mellor was put in charge of cooking 500 pounds of beef in a pit for Circle C Days at Cody, NE, he took the job seriously.

Announcing to his wife, Pat, that he needed seasoning for the large quantity of meat, she promptly opened her seasoning cabinet and told him to have at it.

Neither knew that the mixture Ben developed that day would become a seasoning mix that has now been shipped to nearly every state, in addition to England, Germany and Holland.

Ben and Pat Mellor make their home in Valentine, NE. In addition to marketing their own seasoning mixes, the Mellors raise registered and commercial Maine, Maine-Angus and Shorthorn cattle. The couple raise bulls and replacement heifers and market them private treaty and through cattle shows, like the Nebraska Cattleman’s Classic in Kearney.

Ben has always been interested in cooking. Serving as a mess sergeant in the Army, Ben was in charge of developing meals to serve his fellow soldiers. This experience helped provide him with the knowledge he needed to know what spice taste good together to develop the seasoning mix. The day he developed the mix, Ben said he started smelling and tasting different spices and putting them together in a bowl. The mixture he developed blended wonderfully together with the meat. He received several compliments the next day on how good it tasted.

Pat said the only change they have made to the seasoning mix since then was to reduce the amount of salt and they eliminated the MSG. After writing down the recipe for the mixture, Ben started making the mixture different times and giving it away to friends and neighbors.

When Ben Mellor was put in charge of cooking 500 pounds of beef in a pit for Circle C Days at Cody, NE, he took the job seriously.

Announcing to his wife, Pat, that he needed seasoning for the large quantity of meat, she promptly opened her seasoning cabinet and told him to have at it.

Neither knew that the mixture Ben developed that day would become a seasoning mix that has now been shipped to nearly every state, in addition to England, Germany and Holland.

Ben and Pat Mellor make their home in Valentine, NE. In addition to marketing their own seasoning mixes, the Mellors raise registered and commercial Maine, Maine-Angus and Shorthorn cattle. The couple raise bulls and replacement heifers and market them private treaty and through cattle shows, like the Nebraska Cattleman’s Classic in Kearney.

Ben has always been interested in cooking. Serving as a mess sergeant in the Army, Ben was in charge of developing meals to serve his fellow soldiers. This experience helped provide him with the knowledge he needed to know what spice taste good together to develop the seasoning mix. The day he developed the mix, Ben said he started smelling and tasting different spices and putting them together in a bowl. The mixture he developed blended wonderfully together with the meat. He received several compliments the next day on how good it tasted.

Pat said the only change they have made to the seasoning mix since then was to reduce the amount of salt and they eliminated the MSG. After writing down the recipe for the mixture, Ben started making the mixture different times and giving it away to friends and neighbors.