Have You Herd…
… “Like” MyBeefCheckoff on Facebook for the latest news and updates.
… View the new Beef. It’s What’s For Dinner. online video called The Invitation.
… Hear from David Endres, Wisconsin jersey producer, part 1 and part 2.
Monthly BQA Tip: Training tools on YouTube
When new employees join your operation, or any time you need a refresher on Dairy Animal Care Quality Assurance (DACQA) guidelines or protocols, visit the checkoff’s Beef Quality Assurance (BQA) YouTube page for quick, easy-to-use training videos.
Click here for more.
Personality of Healthy
Are you a "Cost Slicer," "Time Tackler" or "Family Chef?" These are just three of the eight "eating personalities" being introduced to help Americans learn more about how they can eat healthier. Following the release of the 2010 Dietary Guidelines for Americans and the MyPlate icon, comes the introduction of the My Plate, My Way interactive eating personality assessment tool developed by the beef checkoff.
This tool will help Americans-many of whom strive to eat healthier, but struggle to make it work for their needs and circumstances-better understand their eating "personalities." Living healthier starts by making small steps toward an active lifestyle with a diet filled with nutrient-rich foods, including lean beef.
Research shows that people who follow a personalized eating plan have greater success at meeting dietary goals than those following a standard diet. Therefore, the information and resource personalization further aids in success for Americans to adopt healthy eating habits.
To determine the user's eating personality, a short quiz asks a series of simple questions. Once completed, users receive information and resources-including tips and recipes-tailored to the personality assessment, thereby guiding healthier individual eating choices.
Happy, healthy eating from the beef checkoff!
Promoting Veal for Grilling
The checkoff is partnering with Southwest regional chain H-E-B, one of the largest independent retailers in the nation with more than 329 stores throughout Texas and Mexico, to promote veal for summer grilling. To drive veal meat case sales, the retailer worked with the national Beef Checkoff Program and the Texas State Beef Council to create radio spots that will run in the Austin market highlighting veal as a delicious and versatile option for summer grilling. Radio spots are airing in June and focus on promoting veal cutlets and ground veal available in H-E-B’s meat case.
June Producer Profile: Sarah Childs, Florida
I don’t think Sarah Childs was ever content with the concept of “women’s work.” Cooking, feeding the ranch hands, cleaning, doing the books? Yeah, then what? I’m reminded of an old saying, “A woman has to work twice as hard as a man to be considered half as good.” She flipped that around real fast. Like her friend, Okeechobee County Extension Livestock Agent Pat Hogue, said, “Sarah gets things done.”
Read more here.
Upcoming Beef Board Meetings
The Beef Board has several meetings coming up through the summer and fall. Be sure to check www.beefboardmeeting.com and subscribe to the blog RSS feed to see a full schedule and stay up-to-date on Beef Board meetings. Remember, we post real-time updates to this site as these meetings occur, so producer investors all over the country may stay current.
Veal Quality Assurance Members’ Only Section
Veal producers can now access Beef Checkoff Veal Quality Assurance (VQA) certification and relevant veal production information through the redesigned www.VealFarm.com members’ only section. This tool serves as a go-to resource for the materials necessary to achieve VQA certification. In addition, the new database enables a more efficient and effective process to manage VQA certification renewals and provide access to updated technical bulletins and other resources. Those who’ve received their VQA certification in the last twelve months can gain access by visiting www.VealFarm.com and clicking on the members’ only section. The site can be accessed from any computer with an internet access. Access can also be granted by emailing vealfarm@beef.org to request activation of a members’ only account.
Domestic Assessment Revenue Expected to Decline
USDA’s most recent Cattle on Feed Report, released May 18, indicates that placements in feedlots during April 2012 decreased by 15 percent compared to 2011. Feedlot placements in March were 6 percent lower than in March 2011. Additionally, the number of cattle harvested in March decreased 7 percent from the previous year, on lackluster demand and a reduced supply of slaughter cows. These declines in number of cattle marketed will be reflected in the assessment revenue received at the Cattlemen’s Beef Board (CBB) in May and June and are a notable sign that a significant decline in CBB revenue from domestic sources is on its way, as we’ve predicted for more than a year.
Domestic checkoff assessments received by CBB in the first seven months of FY 2012 totaled $22.4 million, on par with last year and slightly above projected levels. Last year’s drought in the southern plains impelled increased cow slaughter and early placement of calves in feedlots, temporarily boosting assessment revenue. As mentioned above, however, domestic assessment revenues are expected to decline, in comparison to last year, for the remainder of the 2012 fiscal year and into 2013.
Year-to-date import assessments total $3.5 million, an increase of 8 percent compared to last year at this time. The demand for additional lean ground beef during the summer grilling season may pull in additional lean beef from Australia and New Zealand, further boosting import assessments. Current conditions indicate that import assessments for FY 2012 should meet or marginally exceed the projected $5.8 million.
Visit MyBeefCheckoff.com for more information about checkoff investments.
New Twists on Veal Classics
Through its ongoing public relations efforts to shape influencer attitudes and opinions about veal, the checkoff has been successful at securing coverage in national foodservice publications read by key foodservice influencers and decision makers. Since October 2011, more than 1 million people have read how chefs across the country are inspired to create fresh dishes with veal. November’s Restaurant Hospitality, read by over 97,000 restaurant decision makers, featured rising star chef Micah Wexler’s veal dumplings. Food Arts magazine recently included Veal Breast in their Mystery Basket, a feature that encourages chefs to “think inside the box” by providing three chefs with a box of mystery ingredients and challenging them to create an innovative dish. Most recently, an article titled, Veal’s the Real Deal, was secured in the National Culinary Review. The article showcased interviews -- coordinated by the checkoff -- with top corporate chefs including Bravo/Brio Restaurant Group and Fleming’s Prime Steakhouse.
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