Have You Herd…

… “Like” MyBeefCheckoff on Facebook for the latest news and updates.

… Be sure to register for the 2012 Cattle Industry Convention here.

Give us your feedback about on-farm quality practices. Survey remains open until Feb. 6, 2012.

Reporting Live from the Mexico Border

Kyle Bauer, KFRM radio, reports live from the Mexican-American boundary just west of El Paso, Texas. Watch a short video about beef imports from Mexico, inspections and the beef checkoff investment by importers.

You’re Invited to the Annual Dairy Producer Breakfast

Please join us for the Dairy Producer Communications Forum and breakfast to be held during the upcoming Cattle Industry Convention. The meeting is scheduled for Thursday, Feb. 2, from 7:15 a.m. to 9:15 a.m. in the Opryland Hotel, Governor's Ballroom C.

This year, we will be hosting Mike Apley, DVM, PhD, DACVCP and K-State Professor of Production Medicine/Clinical Pharmacology, who will lead you through a working session to learn more about antibiotic resistance and residues in cull cows and bob calves. He will also highlight the responsibilities of veterinarians and producers when it comes to antibiotic use.

 The meeting is a great opportunity to learn more about the increasing pressure on the antibiotic scene.

Please RSVP to Melissa Slagle at mslagle@beefboard.org no later than Jan. 20.

December Producer Profile:  Jeff Battles, Wisconsin

Jeff Battles, Elkhorn, Wis., veal producer, understands the important role his beef checkoff investment plays in conveying to consumers how veal is raised responsibly by family farmers. The beef checkoff recently visited his veal farm with Dairyline Radio. Watch his YouTube video here.

Asian Express Veal Lettuce Wraps

Try a meal that’s sure to be a winner with the entire family. Tthis easy, delicious, nutritious and only 255 calorie per serving recipe was made just for a “eating healthy” New Year!

Ingredients:

  • 1-1/2 pounds ground veal
  • ¾ cup peanut sauce
  • 2 cups chopped seeded cucumber
  • ½ cup shredded carrot
  • ¼ cup torn fresh mint
  • 12 large Boston lettuce leaves (about 2 heads)
  • Fresh mint (optional)

Instructions:

1.    Heat large nonstick skillet over medium heat until hot.

2.    Add ground veal; cook 10 to 13 minutes, breaking into ¾-inch crumbles and sstirring occasionally. Pour off drippings, if necessary. Stir in peanut sauce; cook and stir until heated through.

3.    Combine cucumber, carrot and torn mint with veal mixture. Season with salt and pepper, as desired. Serve veal mixture in lettuce leaves. Garnish with mind, if desired.

Cook’s Tip:  Cooking times are for fresh or thoroughly thawed ground veal. Ground veal should be cooked to an internal temperature of 160 degrees F. color is not a reliable indicator of ground veal doneness.

Cook’s Tip:  Iceberg or romaine lettuce leaves may be substituted for Boston lettuce leaves.

For more great recipes, visit the checkoff’s VealMadeEasy.com website.