In case you missed it…

… Get the latest updates by “friending” MyBeefCheckoff on Facebook or following @MyBeefCheckoff on Twitter.

… Cattlemen talk about beef at retail.

… Sign up for the ckeckoff’s Beef Issues Quarterly newsletter here.

Ohio Cattle Farmer Selected as USFRA’s ‘Faces of Farming and Ranching’ Finalist

Janice Wolfinger, Ohio farmer and active beef advocate, is one of nine finalists selected by the U.S. Farmers and Ranchers Alliance’s (USFRA) “Faces of Farming and Ranching” national spokesperson search. USFRA is funded in part by the beef checkoff. More than 100 farmers and ranchers from across the country responded to the call to find real “faces” to share their stories on a national stage and further the dialogue on how food is produced in America today.  Entries spanned the corners of the country and included various types of food grown and raised, but all shared one common theme: farmers and ranchers sharing their passion for producing food and continuously improving what they do.  

Through December 15, people can visit to learn more about each of the nine finalists and vote for who they believe best represents those across the country who work to bring food to the table. These votes will be factored into the decision to determine the “Faces of Farming and Ranching” winner which will be announced in January 2013. 

Market Research Focus on New Cuts

Several checkoff program areas collaborated with a channel partner to test three new beef cuts to potentially increase carcass value while providing foodservice operators with new ways to put beef on the menu. The Product Enhancement, Beef Innovations Group, Business-to-Business Marketing and Market Research Teams worked with a restaurant chain to test cuts with customers in one of the chain's restaurants. The three cuts are boneless country style ribs, Denver cut and top sirloin filet. Read more here.

The Holiday Season’s Most Popular Beef Cuts

Dreaming of holiday meals with friends and family gathered around the table? Odds are that a hearty, delicious beef meal might be part of those thoughts. But knowing that the holiday isn’t all about parties and entertaining, we’ve compiled recipes with the most popular beef cuts of the season for both weeknight meals and easy entertaining! 

  • Chuck Pot Roast—Because this cut needs to be braised or slow-cooked, some time will be involved. So why not try a “set it and forget it” recipe like Slow-Cooker Pot Roast Soup?! It will be ready when you get home from work! To make this cut feel special and elegant for a weekend meal, prepare Autumn Pot Roast with Root Vegetables (sides and sauce already included).
  • Beef for Stew—By definition, stew typically takes a long time. Use your trusty slow-cooker to create a savory Italian Beef and Bean Stew using only five ingredients for a busy Wednesday night. When Sunday rolls around and you’ve got a little more time to pay attention to a recipe (and to stir), try Slow-Cooked Beef Risotto.  
  • Top Loin (Strip) Steak—It may be the holiday season, but that doesn’t mean it’s all roasts and slow cooking! You can get a delicious and healthy meal on the table in no time with Inside-Out Grilled Steak Salad. Follow the chef’s tip for pan-broiling and all you need is a skillet and a cutting board. For a weekend dinner, Pomegranate Steak with Quinoa is basically holiday cheer on a plate. The colorful pomegranate seeds provide a burst of tartness in each bite.
  • Bone-In Ribeye Roast (aka Standing Rib Roast)—Now THIS roast has “holiday” written all over it! The roast is well-marbled throughout and the bones even provide a natural roast rack. We recommend starting with the “weekend” recipe of Rib Roast with Horseradish Sauce and serving leftover slices and sauce in a quick wrap with plenty of fresh veggies for a weeknight dinner.

Visit the checkoff-funded Beef. It’s What’s For Dinner. website for more great holiday entertaining ideas.

New Cook-Off® Recipe Category

The California Avocado Commission will participate as a recipe category sponsor of the 2013 National Beef Cook-Off. This sponsorship will leverage beef checkoff opportunities to broaden the program’s foundation, increase influence as well as funding and extended reach. The sponsorship fee will be $15,000 in exchange for pairing beef and avocados in a fresh and easy recipe category that features California cuisine. The 2013 contest focus is “Making The Most of MyPlate”, which will encourage delicious, healthy recipes pairing beef with broadly appealing ingredients from the fruit and vegetable, grain products and dairy products food groups. The American National CattleWomen organization is working to secure two additional National Beef Cook-Off sponsorships by the end of December. The contest will be launched Jan. 15, 2013 on