My Beef Checkoff: January dairy edition

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Have You Herd…

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

… Hear from producer Patty Bikowsky, New York, about the beef checkoff

… Be sure to watch Hardie Farms, New York, as Steve Palladino discusses the beef checkoff

Reminder to all cattle farmers, ranchers and importers: All beef checkoff meetings are open to every person who pays the checkoff. During the upcoming 2013 Cattle Industry Conference, Feb. 6-9  in Tampa, Fla., these meetings include meetings of the Cattlemen’s Beef Board (CBB); Federation of State Beef Councils (Federation) and joint committee meetings that include checkoff representation. We've made it easy for those interested to participate.

Please email Charlotte Coates for more registration details.

Can't attend the meeting? Be sure to get the latest updates on the MyBeefCheckoff Meeting blog.

Celebrate Valentine’s Day with Veal!

The checkoff’s veal channel marketing program continues to focus on promoting veal for special holidays. What better way to celebrate Valentine’s Day (Feb. 14) than with our featured recipe: VEAL CHOPS WITH PEPPER-PEAR RELISH.

Veal is not only nutritious but also a great way to cut calories. In fact, a standard 3 oz. portion of many veal dishes is less than 400 calories, or 20 percent of a 2,000 calorie daily allotment.

Research indicates that veal consumers are open–minded, health conscious adventurers. They eat a greater variety of meats, have a higher income, work out regularly and generally influence friends and family. They are lovers of protein and a variety of cuts. For these reasons, the checkoff-funded veal program for 2013 focuses on providing a variety of holiday recipes/cuts to encourage increased consumption and expand the veal-consumer base with new brand ambassadors.

Learn more at VealMadeEasy.com.

Reminder:  Dairy Breakfast during Cattle Industry Convention

Please join us for the Dairy Producer Communications Forum and breakfast during the 2013 Cattle Industry Convention in Tampa, Fla. The forum is scheduled for Friday, Feb. 8, from 7 to 9 a.m. in the Marriott Waterside Hotel, Florida Ballroom Salon IV.

This year, the checkoff will host Dr. Dave Rhoda, DVM from Wisconsin, who will discuss the necessity of a "mindset shift" for dairy and veal producers, in terms of vigilance on how they're using antibiotics to avoid cull-cow and bob-veal drug residues.

Please pass this invitation along to other dairy producers or industry representatives and let them know they're welcome to join us.

While preventing drug residues in milk is definitely on producers' radar screens, they're also urged to step up surveillance of antibiotics in calves they ship. The meeting is a great opportunity to learn more about how to avoid these drug residues. Breakfast will be served, so please try to arrive promptly and help keep the program on schedule.

Please RSVP to Melissa Slagle at mslagle@beefboard.org no later than Jan. 21. And watch for updates from Dr. Rhoda’s presentation following the convention.

Veal Industry Outreach Through Kendall College

Last fall, about 35 student chefs from Kendal College attended a veal industry educational tour as part of the school’s required curriculum. Students had the opportunity to visit three operations in Wisconsin -- Strauss Brands, Franklin; Majestic Meadows Dairy, Sheboygan Falls; and Landwehr Farms, DePere. According to post-survey results, the tour achieved its goals of improving the ability of participants to explain how today’s veal is produced, what a veal signature dish can offer a restaurant, and what type of customers might request veal.

Veal Partnerships Gain Momentum

Important to the checkoff’s veal program are partnerships. Throughout FY2012 and into the New Year, that list of new partners grew to include new companies, such as Classico Sauces, Bel Gioioso Cheese and wine companies.

Limited Time Veal Offers

Through the end of February, Ruth’s Chris Steakhouse is featuring a limited time offer by adding a veal chop to the menu. During each quarter, IL Fornaio restaurants also will feature a specialty veal dish from an Italian region as a special for a limited time.


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