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National Beef Cook-Off® Update
The 2013 National Beef Cook-Off contest, funded by the beef checkoff, is nearing its recipe entry deadline on April 15. Since January, program media outreach efforts have achieved record breaking favorable media impressions and coverage. Over 525 million media impressions have been achieved in newspapers, blogs, magazines, on radio and TV. The National Beef Cook-Off supports the beef industry by encouraging consumers to create and share healthy, delicious recipes featuring beef.
Simplified Beef and Pork Cut Names Approved for Retail Implementation
The National Pork Board and Beef Checkoff Program received unanimous approval from the Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC) to introduce updated Uniform Retail Meat Identification Standards (URMIS) nomenclature for fresh beef and pork for retailers to use on pack. Changes to the beef and pork common names were the culmination of extensive consumer research which showed an opportunity for retailers to build consumer confidence in how to shop for and prepare beef and pork.
The revised nomenclature was previously reviewed by the USDA Food Safety and Inspection Service (FSIS) and American Marketing Service (AMS), and retailers, packers and scale label companies were engaged in the process. The full list of the revised beef and pork common names are now available for retailers to integrate into their scale label programs on www.MeatTrack.com.
April Producer Profile: Stacy McClintock, Kansas
Cattlemen’s Beef Board member Stacy McClintock operates a cow-calf herd in the spectacular Flint Hills region of Kansas. Her ranch is located just south of Soldier, a very small town about half an hour North and a little West of Topeka.
“We help background around 1,400-1,600 head from Texas and keep close to 100 momma cows on hand,” McClintock said.
Read Stacy’s full story here. (From Chuck Jolley, Cattlenetwork)