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November Producer Profile: Al Davis, Nebraska
Cattlemen’s Beef Board (CBB) member Al Davis lives in the western half of Nebraska and that’s what worries him. Eastern Nebraska is doing well, especially those populated counties at the eastern-most edge. The rest of the state is experiencing a drain of population, talent and money.
Facts About Beef Website Corrects Meatless Myth
The checkoff has been updating and adding content to FactsAboutBeef.com, a website aimed at being an online hub of issues response. New myths include one addressing overuse of antibiotics in cattle, the myth of Meatless Mondays being better for health and the environment and a response to the common myth that grass-fed beef is better for the environment than grain-fed beef. Additionally, a Q&A with Shalene McNeill about what’s happening with the school lunch and breakfast program has been posted. Sign up on the site to receive alerts when new content is added.
Join in the Food Dialogues!
As our nation starts thinking about food and Thanksgiving, the U.S. Farmers and Ranchers Alliance (USFRA) will be hosting the next round of Food Dialogues in New York City. The event, on Nov. 15, will consist of three panel discussions addressing: Media Marketing; Antibiotics; and Biotechnology. These panels will bring together individuals who are both for and against modern agriculture to have open discussions and answer consumer’s toughest questions about the way we grow and raise food today. USFRA is comprised of more than 80 agriculture organizations and allied industry companies, including investments from the Cattlemen’s Beef Board, the Federation of State Beef Councils and NCBA.
Kim Brackett, Cattlemen’s Beef Board secretary and Idaho cattle producer, attended a Food Dialogues event in Los Angeles. Brackett says she is, “impressed at the breath of people, both in agriculture and from the consumer audience who we as beef producers would not be able to reach individually, but can be reached through USFRA.”USFRA is making the Dialogues available through a live stream on the FoodDialogues.com website from 10 a.m. to 3:30 p.m. ET. Conversations will also be happening online all day on the USFRA Twitter page, and farmers and ranchers are encouraged to participate by answering questions and providing insight using the hashtag #foodd. “Because USFRA is partially funded through our Beef Checkoff program, it is important for beef producers to know what USFRA is doing, and to watch the Food Dialogue events,” believes Brackett.
In conjunction with the New York Food Dialogues, USFRA will announce the Faces of Farming and Ranching finalists, a contest to discover farmers and ranchers who best represent the diversity and spirit of American agriculture. A field of more than 150 applicants has been narrowed down to the handful of finalists who will be announced at 1:15 p.m. ET on Nov. 15. Tune into the live stream to see who made it to the next round, which includes review by a panel of judges and public voting. The winners, to be announced in January, will be able to engage with millions of consumers on behalf of agriculture.
30 Minutes or Less -- Meals with Beef
We’ve all been there. You get home from work and you’ve got hungry mouths to feed. They need something FAST and you’re out of ideas. But just because you need something on the table in 30 minutes or less, that doesn’t mean you want to sacrifice taste or nutrition. Well, we’ve got just the tool for you!
Our new 30 Minute Meal Search from the beef checkoff was designed with you in mind. Simply select what type of beef you’ve got on hand, whether it is leftovers, steak or ground beef. From there you can view all the recipes for that cut. If you want to narrow the search even further, choose a cooking method and you’ve got your choice of many tasty meals.
Here’s to a speedy, healthy meal!
Chef Training in Dubai
The U.S. Meat Export Federation (USMEF), contractor for the beef checkoff, recently coordinated the latest round of Texas Beef Council (TBC) chef training workshops in Dubai, United Arab Emirates (U.A.E.). Two days of hands-on training and demonstration cooking at the Radisson Blu Hotel’s Palm Grill Steakhouse were held in collaboration with the U.S. Consulate in Dubai Office of Agricultural Affairs.
About 70 chefs from 26 hotels and restaurants participated in the workshops, conducted by chef Uwe Micheel, kitchen director for Radisson Blu Hotels and president of the Emirates Culinary Guild. Representatives of several U.S. beef suppliers and U.A.E. importers were also on hand.
The workshops centered on the quality and affordability of underutilized U.S. beef cuts such as tri-tip, top blade, hanging tender, flatiron and petite tender, as well as tips on complete utilization of the shoulder clod cut, giving the chefs a wide range of ideas for upgrading and diversifying their menus with affordably priced beef items.
U.S. beef export value to the U.A.E. has grown substantially this year, increasing 34 percent through August to $33.4 million.
Click here for more about your beef checkoff investment in foreign marketing programs.