Have You Herd…
… “Like” MyBeefCheckoff on Facebook for the latest news and updates.
… The beef checkoff recently launched a new program website specifically designed to serve as a landing page for contacts in the Northeast region of the United States.
… Recent checkoff-funded studies have found that a growing number of socially conscious consumers are placing more emphasis on “ethical” food and demanding transparency from producers to demonstrate ethical production.
New National Beef Quality Audit Results Released
While the beef industry continues to make progress in the area of beef quality, there is still room for improvement. That’s the overarching conclusion of the 2011 checkoff-funded National Beef Quality Audit (NBQA) released during the recent 2012 Cattle Industry Summer Conference.
The 2011 NBQA results show that the industry has made significant improvements in producing safe and wholesome beef that is consistently higher in quality, as proven by several measurable standards. Still, the three-phase checkoff-funded research, which took nearly a full year to complete and examined all facets of beef production, found there were several aspects – many associated with channel communication and consumer trust – on which the industry should strive to continue improving.
Click here for a downloadable version of the 2011 NBQA Executive Summary.
Veal Made Easier
Consumers most commonly associate veal with traditional Italian or German dishes, and often don’t think about it during summer grilling season. To help generate awareness of veal options for the grill, the Beef Checkoff Program is hosting a contest on the Veal Made Easy Facebook page. Timed around national grilling month, the contest solicited photos from Facebook fans to generate excitement around grilling with veal and to engage fans in conversations about veal. Submissions were narrowed to 10 semi-finalists on Aug. 3, and voting takes place on the page through Aug. 20, and the winner will receive $100 in groceries. For more information, you can also visit VealMadeEasy.com if you don’t have a Facebook page.
Maggiano's Adds More Veal to Menu
The checkoff worked closely with Maggiano’s Little Italy restaurant chain to introduce a veal ravioli item last summer. Following the success of the dish, Maggiano’s has decided once again offer its mushroom ravioli with braised veal. Due to its popularity with restaurant patrons, the chain is hosting a contest on its Facebook page looking for the menu item’s “biggest fan.” Not only will this item stimulate sales of a veal menu item, but it also engages patrons in online conversations about their love for the dish. For more checkoff investments in getting more veal on more menus, visit VealFoodservice.com.
August Highlight: Meet California Beef Council’s Katy Tenner
Katy, the California Beef Council's registered dietitian, explores the best of what California has to offer from pasture to plate! More than a collection of recipes and cooking how-to’s, Katy goes to events, finds recipes from California farm and ranch families, and lets readers in on some wonderful culinary experiments in the kitchen. She and her husband/cooking co-conspirator Jason, aka "The Hubs," invite you to share in their kitchen adventures with each fun blog post! Read more from Katy here.
Tip of the Month: Feed Delivery Methods Studied
Method of feed delivery can affect the growth and feed efficiency of young heifers transitioning to a higher-forage diet, according to research from Purdue University. For the associated study, researchers fed a diet consisting of 40 percent forage and 60 percent grain mix (dry matter basis) to 90 heifers that were about 136 days of age. The feed delivery methods were: 1) a hay feeder and grain bunk, 2) forage and grain fed side-by-side in a bunk, or 3) a total mixed ration. The study took place over a 28-day period. Click here to read more results. Tip of the month is sponsored by the beef checkoff.