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… Beef Exports to Taiwan Showing Strong Recovery in 2013
May Producer Profile: Jimmy Maxey, California
CBB member Jimmy Maxey knows beef from calf to cutlet: He was raised on a family ranch -- actually, the second homestead. His father, Jim Maxey, Sr., started raising cattle on Bethel Island, a five-square-mile chunk of river island about an hour east of San Francisco. It was protected by inadequate levees, though, and flood waters breached them in 1950. Jim Maxey was forced to move his family to Fresno where he started another ranch while working for the Midwestern Meat Division of Cudahy....
Read the full story from Cattlenetwork’s Chuck Jolley here.
Are you doing your part to keep consumers lovin’ beef?
When you sell your calves at the local auction market, you pay your $1-per-head beef checkoff to invest in maintaining strong demand for your product. But did you know that when you harvest an animal and sell the beef through a farmer’s market, online, or to your friends and neighbors, you also need to pay your share of the checkoff?
The beef checkoff returns $5.55 for every $1 invested. Your checkoff promotes the benefits of beef in a healthy diet, discovers ways to keep the U.S. beef supply safe and shares management practices that keep animals healthy.
So whether you market your cattle as live animals or as freezer beef, be sure to invest your fair share into the future of your industry. Your $1-per-head investment can make a big difference in helping build beef demand.
Here’s a link to the private treaty form.
Japanese “Sophisticated Beef Recipes’ Highlight U.S. Beef
An elegant cookbook devoted entirely to American beef is one of the fruits of a Japanese media team that beef checkoff contractor U.S. Meat Export Federation (USMEF) brought to the U.S. in 2012. The writer for ELLE a table, a high-end international food magazine that introduces upscale restaurants and global cuisine trends, was part of the journalist team visit.
The ELLE a table writer interviewed seven chefs in Japan and the U.S. and published their favorite U.S. beef recipes. Among them, the chef from Dean & Deluca Tokyo introduced beef tenderloin in a chilled dish, and the chef from Fette Sau, a popular Brooklyn barbecue restaurant, explained how to barbecue U.S. ribeye. Restaurants from Los Angeles and Portland, Ore., also are featured in the cookbook, “Sophisticated Beef Recipes: Using American Beef."
Read the full story here.