Over the last few months, news has surfaced that 70% of ground beef sold at supermarkets contains waste trimmings called “pink slime” that were once only thought fit to be used as dog food.

According to a March 8, 2012 article from ABC News, “The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria.”

Needless to say, this news has made a lot of people question whether they should trust beef from the supermarket. Small farms like ours are having a hard time keeping up with the recent surge in demand for ethically raised, free-range beef that customers are looking for.

While our ground beef is now in short supply, we still have plenty of roasts and steaks. It’s actually really easy to use roasts in place of ground beef in recipes like fajitas or stir-fry, or of course in favorite dishes like beef stew, or beef bourguignon. Or if you’re feeling really adventurous, you can easily buy a meat grinder and grind your own beef.

Yesterday, I made my favorite fajita recipe with a top round roast. It was delicious! I turned to my Better Home & Gardens cookbook to learn a little bit more about the best way to cook the meat and shared my findings below. The same method of cooking the roast would apply if using it in a stir-fry as well.

Homemade Fajita Seasoning

In a small bowl, combine:

• 1.5 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp salt
• 1/4 tsp ground red pepper
• 1/4 tsp ground black pepper
• 1/8 tsp garlic powder
• 1/8 tsp. onion powder

Delicious Beef Fajitas

• 12 oz. top round roast, beef skirt steak or flank steak
• 4-6 Flour tortillas
• 2 Tbsp. olive oil
• 1 cup thin strips of red or green sweet pepper (1 medium)
• 1/2 cup thinly sliced red onion separated into rings (1 medium)
• 2 tsp. chopped fresh jalapeno pepper
• 3/4 cup chopped tomato or salsa (1 medium)
• 1 tablespoon freshly squeezed lime juice

Serve with guacamole, fresh or canned salsa, cheddar cheese, lettuce and sour cream, if desired and freshly sliced pineapple or mango on the side.

1. Use beef while slightly frozen for easier slicing. Trim fat from meat and thinly slice across the grain into bite-size strips. (The thinner the better!) Place meat strips in a deep bowl. Sprinkle with 2 tsp. of fajita season, reserving remaining 1 tsp. Cover and chill 30 minutes.

2. Wrap tortillas slightly in foil. Heat in a 350 degree oven about 10 minutes or until heated through. Meanwhile, in a large skillet, heat 1 Tbsp. of oil over medium-high heat. Add sweet peppers, onion and remaining fajita seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from skillet.

3. Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2-3 minutes until desired doneness for steak. Drain well. Return onion mixture to skillet. Stir in tomato or salsa. Cook and stir 1 minute or until heated through. Remove skillet from heat; stir in lime juice.

4. To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, cheese and sour cream. Roll up tortillas and enjoy!