Have You Herd…
… One would need to consume two to three times the calories of a 3-ounce serving of beef to get the same amount of protein from a veggie burger.
… Grilling over a medium heat ensures even cooking. To check cooking temperature while using charcoal, hold the palm of your hand above the coals at cooking height. Count the seconds you can hold your hand in that position before you pull it away; four seconds implies a medium heat.
… We need your input for the 2011 National Beef Quality Audit!
Nominate Now – Two New BQA Awards
The checkoff’s Beef Quality Assurance (BQA) program is offering two new awards for 2012 that recognize the industry’s commitment to incorporating BQA principles as part of the day-to-day activities on their operations.
The BQA Marketer Award is open to livestock markets, cattle buyers and supply-chain programs that promote BQA to their customers and offer them opportunities to get certified. The BQA Educator Award is open to individuals or companies that provide high quality and innovative training to individuals that care and handle cattle throughout the industry chain.
Beef Quality Animation Videos
The beef checkoff has created a new web-based educational tool that animates the processes of muscle contraction and relaxation, rigor mortis, proteolysis and myoglobin oxidation. Muscle contraction and relaxation, rigor mortis and proteolysis (aging) are critical, natural processes in postmortem beef muscle that ultimately impact beef quality, specifically beef tenderness. Myoglobin oxidation is a natural process in beef muscle that impacts beef color and shelf-life. Animation of these processes will help educate industry participants by illustrating the technical processes involved in beef quality development. The educational tool can be viewed online at www.beefresearch.org.
Beef. It’s What’s on Video.
During leaner economic times, many people choose to dine out less often. So, it’s natural to see that many families are choosing to prepare and eat more of their meals at home. This video shares more on how the beef checkoff is using the Web to help consumers discover new and fun ways to cook beef.
View the video on the MyBeefCheckoff YouTube channel.
Dry Aging Study Announced
A study that analyzes differing techniques for dry aging of U.S. beef destined for international markets has been completed by researchers at Oklahoma State University’s Department of Animal Science. Checkoff funding for the research was provided by the Oklahoma Beef Council.
“This is an outstanding example of applying research in the marketplace where it can benefit producers in Oklahoma and around the country,” said Brett Morris, chairman of the Oklahoma Beef Council board of directors and a member of the Cattlemen's Beef Board. “The opportunity to expand markets for U.S. beef by offering dry-aged product is an excellent use of producers’ checkoff dollars.”
The OSU researchers analyzed four different techniques for dry-aging of beef:
• Wet aging in the U.S. followed by exporting to the international market and dry aging in-market
• Wet aging in the U.S. followed by dry aging in the U.S., freezing in the U.S. and exporting
• Freezing in the U.S. followed by export and dry aging in the international market
• Wet aging in the U.S. followed by dry aging in the U.S. and wet aging while in transit to the international market
The study revealed that the first three approaches all produced varied but acceptable results, while the fourth had a higher risk of product spoilage. Click here for a full copy of the report.