Sizzling Beef
Messages
Grilling season is
in full swing, and
several
articles
referencing
the
checkoff are serving up beef as the protein of choice for summer grilling! Beef is
stealing the spotlight with media coverage
in the June/July editions of top magazines
including Everyday with Rachel Ray and
Cooking Light.
King of the Grill
When it comes to grilling, one thing is for
sure: Nothing beats the sizzle and aroma
of beef on the grates! To celebrate the
season, the checkoff surveyed more than
1,000 grillers to find out how they turn up
the heat with beef, and the results are in!
Not surprisingly, beef reigns supreme as
the meat the consumers cook most often
on the grill. In fact, 69% of grillers say beef
is the meat they cook most often and nearly two thirds of Americans prefer to eat beef
as their first grilled meal of the season.
Taking a Vote
Between June 27 and July 8, the 20 finalist
recipes for the National Beef Cook-Off will
be posted on the Beef Cook-Off website
(www.beefcookoff.org), inviting consumers
to cast their votes daily for their favorite
recipe. The top five vote-getters will win an
additional one to five points on their recipe’s final judging tally. On July 7-8, a panel
of five judges from national food women’s
magazines, San Francisco media outlets
and food bloggers will judge the 20 finalist recipes in a private showing at Ketchum
Food Center, San Francisco. Four category
winners will receive $3,000 apiece upon
announcement of category winners, on or
about July 15, 2011.
2011 Heart Walk
The American Heart Association and Beef – has a nice ring to it! On Saturday, June 4th the Colorado Beef Council (CBC) was a sponsor of the Colorado Springs Heart Walk and the Denver Heart Walk. Both of these events raise the awareness of the importance of a
healthy heart by bringing people together for a common cause.
Sampling has been a central part of the Colorado Beef Council booth for years, but we took a new twist this year. At both heart walks
the CBC partnered with Subway, one of the Heart Walk national sponsors, to offer roast beef sandwiches instead of their traditional
turkey
sandwich. This was an eye-opening message to attendees as we shared
t
Subway’s
nutritional information with them. They learned that the beef sandwich
S
has
h more protein and iron and less sodium than the turkey sandwich. Many attendees
were surprised and told us they never thought about it before.
t
The booths each also had a display of lunch m
meat with the nutritional information for each type of protein. Recitio
pes and the Beef in a Heart Healthy
pe
diet handout were given to attendd
ees to solidify the messages they
e
learned at the booth. Thanks go to
le
tthe Mile Hi CattleWomen and the
Pikes Peak CattleWomen for helpP
iing to staff the two booths.
Beef Running Team
Team Beef Colorado is off to a running start! In the second year
of the beef running team there are more team members running
in more races and have covered more miles than all of last year
combined… and the “season” isn’t even half over.
With 150 members, beef messaging is being seen all over Colorado. There are seven eligible races this year that Team Beef members can partake in. To date three of the
sseven have taken place. The participants
have cumulatively covered almost 1,000
h
miles, which would reach from Denver to
m
IIndianapolis!
Team Beef members are required to attend a webinar with
q
tthe Colorado Beef Council staff
tto learn about the health benefits of beef
e
before
they
b
are
eligible
a
e
for
f any reim-bursements.
b
.
They
have
T
e
the
t choice to
o
run one, two or all seven of the races that CBC has picked out for
the year. They’re also encouraged to wear their Team Beef jerseys
in other races as well. So far several have done that…including
wearing them in races in other states!
When each team member received their shirts they also got
recipes, nutritional information and Beef. It’s What’s for Dinner
cowbells for their friends and family to cheer them along with on
the race route. You can hear those cowbells for blocks!
The beef industry has a whole new group of supporters and
they’re doing their part to spread the good word about beef!
Colorado Agricultural Statistics Service
P.O. Box 150969
Lakewood, CO 80215
Mailed for the Colorado Beef Council by:
PRSRT STD
U.S. POSTAGE
PAID
DENVER, CO
PERMIT NO. 4741
Beef 101 - Bottom Round Heel uses
Dietary Guidelines and the new MyPlate
The Dietary Guidelines for Americans are the cornerstone of
Federal nutrition policy and nutrition education activities. They are
updated every 5 years by the Departments of Agriculture (USDA)
and Health and Human Services (HHS). The newest release was
on January 31, 2011 and had seven recommendations:
● Enjoy your food, but eat less.
● Switch to fat-free or low-fat (1%) milk.
● Avoid oversized portions.
● Compare sodium in foods like soup,
● Make half your plate fruits and
bread, and frozen meals―and
vegetables.
choose the foods with lower
● Make at least half your grains
numbers.
whole grains.
● Drink water instead of sugary drinks.
On June 2, USDA unveiled the new MyPlate icon to help consumers build a healthy diet in accordance with the 2010 Dietary
Guidelines for Americans. MyPlate is a visual reminder to make
healthy food choices for a well-balanced meal, and lean beef fits
well in the lower right corner of
the plate! At about 150 calories, one three-ounce serving
of lean beef gives consumers
more bang for their calorie
buck, supplying nearly half
of a person’s daily value for
protein and nine other essential nutrients, including zinc,
iron and Vitamin B12. View
the new MyPlate guidelines at
www.myplate.gov.
This section of the newsletter is written to help you understand different cuts
that are being marketed.
The Beef Checkoff Program is continuing to analyze and identify individual muscles that
can be used for new items. The Bottom Round Heel is a subprimal with three major muscles. The majority of heels are processed into ground round; however, current research shows
many other applications with tremendous potential.
The picture on the left below is the Heel. It can then be cut into three muscles. It is important
to remove all the heavy connective tissue from these muscle groups.
Muscle A is called the Braison Cut and can be used as Osso Bucco or Pot Roast. It has a rich, juicy flavor. Muscle B is called the Merlot
Cut and is used for steaks, shredded beef or cube steak. It is the most versatile of the cuts from the heel. It is lean, flavorful and perfect for a variety of ethnic dishes. Muscle C is the lateral portion of the heel and should be used for lean pot roast or shredded beef.
Beef Trains to be More Abundant Around Denver
The Colorado Beef Council added two more Light Rail trains to
the list of unique advertising.
First approached by the company last year, the CBC found the
e
unique large moving billboards a great way to get beef messagging to the consumer on the go. The goal is that as consumerss
commute to and from work they’ll see the messaging and it willl
prompt them to have a delicious, nutritious beef meal with theirr
family that evening.
g
The CBC started out with just one train and added two additional trains to the list. The trains are seen by tens of thousands
daily. Watch for BEEF to pick you up at the next Light Rail station!
Visit www.BeefItsWhatsForDinner.com for steak recipes.
If you have a cut you’d like to learn more about send your suggestion to tami@cobeef.com.
New Brochure: Beef For Breakfast
Beef’s focus has historically been around the noon or evening meals. But, why not beef for breakfast? The Colorado Beef Council, in coordination with the Nebraska and Iowa beef councils, have created a new beef breakfast
brochure. It features six new breakfast recipes (one is featured below) using beef and has information about how
protein for breakfast starts your day off right. This new brochure is being finalized and will be printed soon. If
you’d like your own copy of the brochure once it’s printed, just call the Colorado Beef Council!
Total Recipe Time:
35-40 minutes
Makes 4 servings
BQA - TIP OF THE MONTH
Cattle Producer Input Requested
Beef to Appear on the Dr. Oz Show
Dr. Mehmet Oz was made famous by becoming the health expert on The Oprah Winfrey Show for over five seasons, spanning
55 episodes. He now has his own Dr. Oz Show and appears on
your local ABC channel daily. He has a huge following of watchers
that take his words to heart.
The beef checkoff recently responded to requests from Dr. Oz
and Dr. Sanjay Gupta to provide experts to talk about beef safety
and nutrition. Checkoff staff worked with Dr. Mindy Brashears of
Texas Tech University to appear on The Dr. Oz Show to discuss the
Colorado Beef Council Board of Directors
Steve Gabel
Chairman
(Feeder)
Jody Rogers
Vice Chairman
(Producer)
Kent Bamford
Treasurer
(Feeder)
Steve Williams
(Processor)
Wayne Kruse
(Livestock
Markets)
Nancy Labbe
(Purveyor)
Andy Wick
(Dairy)
Tim Thatcher
(Producer)
safety of ground beef products. University of Connecticut Professor of Nutritional Sciences Dr. Nancy Rodriguez, PhD, RD, FACSM,
was interviewed for an hour long special called, “The Last Heart
Attack” with CNN Chief Medical Correspondent Dr. Sanjay Gupta.
Dr. Rodriguez stressed the role of beef in a heart healthy diet.
Both shows are expected to air this summer.
Keep your eyes open to local television listings to hear more
good news about beef!
Colorado Beef Council Staff
Fred Lombardi
Executive Director
Nita Howard
Compliance/Accounting
Julie Moore
Nutrition & Education
Tami Arnold
Marketing
789 Sherman St., Suite 105 • Denver, CO 80203
303/830-7892 • Fax 303/830-7896
www.CoBeef.com • www.BeefItsWhatsForDinner.com
Notice: The Colorado Beef Council by law is unable to change or effect policy at the state or national level. That includes having any
discussions with producers, state or federal lawmakers as it pertains to changes in the Beef Checkoff Program.
Beef quality assurance is fundamental in
building consumer demand by demonstrating
cattlemen’s commitment to producing safe,
wholesome, high-quality beef. Here is YOUR
chance to help shape the future of BQA.
The 2011 National Beef Quality Audit is
a cornerstone of BQA education and we
request your input through a short survey at
www.cattlesurvey.com that will quantify the
current adoption of on-farm management
practices, assist with future educational initiatives, and help consumers understand today’s
beef production commitment to beef safety
and quality.
For more information on the
Colorado BQA program,
contact Travis Hoffman,
CBQA Coordinator at
970/491-BEEF
Ingredients:
12
1
1
1
ounces cooked beef (such as steak, roast
or pot roast), cut into 1/2-inch cubes
(about 2-1/2 cups)
large sweet potato, unpeeled, cut into
1/2-inch cubes
medium yellow onion, chopped
tablespoon taco seasoning mix
Instructions:
1.
2.
3.
4.
1/4
1
2
1
cup water
tablespoon vegetable oil
tablespoons reduced-fat or regular dairy
sour cream
teaspoon hot pepper sauce
Chopped fresh cilantro
Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water.
Cover and cook 8 to 10 minute or until crisp-tender and water has almost evaporated, stirring once. Stir
in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring
occasionally.
Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring
occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
Garnish with cilantro, as desired. Serve with sour cream mixture.
Beef 101 - Bottom Round Heel uses
Dietary Guidelines and the new MyPlate
The Dietary Guidelines for Americans are the cornerstone of
Federal nutrition policy and nutrition education activities. They are
updated every 5 years by the Departments of Agriculture (USDA)
and Health and Human Services (HHS). The newest release was
on January 31, 2011 and had seven recommendations:
● Enjoy your food, but eat less.
● Switch to fat-free or low-fat (1%) milk.
● Avoid oversized portions.
● Compare sodium in foods like soup,
● Make half your plate fruits and
bread, and frozen meals―and
vegetables.
choose the foods with lower
● Make at least half your grains
numbers.
whole grains.
● Drink water instead of sugary drinks.
On June 2, USDA unveiled the new MyPlate icon to help consumers build a healthy diet in accordance with the 2010 Dietary
Guidelines for Americans. MyPlate is a visual reminder to make
healthy food choices for a well-balanced meal, and lean beef fits
well in the lower right corner of
the plate! At about 150 calories, one three-ounce serving
of lean beef gives consumers
more bang for their calorie
buck, supplying nearly half
of a person’s daily value for
protein and nine other essential nutrients, including zinc,
iron and Vitamin B12. View
the new MyPlate guidelines at
www.myplate.gov.
This section of the newsletter is written to help you understand different cuts
that are being marketed.
The Beef Checkoff Program is continuing to analyze and identify individual muscles that
can be used for new items. The Bottom Round Heel is a subprimal with three major muscles. The majority of heels are processed into ground round; however, current research shows
many other applications with tremendous potential.
The picture on the left below is the Heel. It can then be cut into three muscles. It is important
to remove all the heavy connective tissue from these muscle groups.
Muscle A is called the Braison Cut and can be used as Osso Bucco or Pot Roast. It has a rich, juicy flavor. Muscle B is called the Merlot
Cut and is used for steaks, shredded beef or cube steak. It is the most versatile of the cuts from the heel. It is lean, flavorful and perfect for a variety of ethnic dishes. Muscle C is the lateral portion of the heel and should be used for lean pot roast or shredded beef.
Beef Trains to be More Abundant Around Denver
The Colorado Beef Council added two more Light Rail trains to
the list of unique advertising.
First approached by the company last year, the CBC found the
e
unique large moving billboards a great way to get beef messagging to the consumer on the go. The goal is that as consumerss
commute to and from work they’ll see the messaging and it willl
prompt them to have a delicious, nutritious beef meal with theirr
family that evening.
g
The CBC started out with just one train and added two additional trains to the list. The trains are seen by tens of thousands
daily. Watch for BEEF to pick you up at the next Light Rail station!
Visit www.BeefItsWhatsForDinner.com for steak recipes.
If you have a cut you’d like to learn more about send your suggestion to tami@cobeef.com.
New Brochure: Beef For Breakfast
Beef’s focus has historically been around the noon or evening meals. But, why not beef for breakfast? The Colorado Beef Council, in coordination with the Nebraska and Iowa beef councils, have created a new beef breakfast
brochure. It features six new breakfast recipes (one is featured below) using beef and has information about how
protein for breakfast starts your day off right. This new brochure is being finalized and will be printed soon. If
you’d like your own copy of the brochure once it’s printed, just call the Colorado Beef Council!
Total Recipe Time:
35-40 minutes
Makes 4 servings
BQA - TIP OF THE MONTH
Cattle Producer Input Requested
Beef to Appear on the Dr. Oz Show
Dr. Mehmet Oz was made famous by becoming the health expert on The Oprah Winfrey Show for over five seasons, spanning
55 episodes. He now has his own Dr. Oz Show and appears on
your local ABC channel daily. He has a huge following of watchers
that take his words to heart.
The beef checkoff recently responded to requests from Dr. Oz
and Dr. Sanjay Gupta to provide experts to talk about beef safety
and nutrition. Checkoff staff worked with Dr. Mindy Brashears of
Texas Tech University to appear on The Dr. Oz Show to discuss the
Colorado Beef Council Board of Directors
Steve Gabel
Chairman
(Feeder)
Jody Rogers
Vice Chairman
(Producer)
Kent Bamford
Treasurer
(Feeder)
Steve Williams
(Processor)
Wayne Kruse
(Livestock
Markets)
Nancy Labbe
(Purveyor)
Andy Wick
(Dairy)
Tim Thatcher
(Producer)
safety of ground beef products. University of Connecticut Professor of Nutritional Sciences Dr. Nancy Rodriguez, PhD, RD, FACSM,
was interviewed for an hour long special called, “The Last Heart
Attack” with CNN Chief Medical Correspondent Dr. Sanjay Gupta.
Dr. Rodriguez stressed the role of beef in a heart healthy diet.
Both shows are expected to air this summer.
Keep your eyes open to local television listings to hear more
good news about beef!
Colorado Beef Council Staff
Fred Lombardi
Executive Director
Nita Howard
Compliance/Accounting
Julie Moore
Nutrition & Education
Tami Arnold
Marketing
789 Sherman St., Suite 105 • Denver, CO 80203
303/830-7892 • Fax 303/830-7896
www.CoBeef.com • www.BeefItsWhatsForDinner.com
Notice: The Colorado Beef Council by law is unable to change or effect policy at the state or national level. That includes having any
discussions with producers, state or federal lawmakers as it pertains to changes in the Beef Checkoff Program.
Beef quality assurance is fundamental in
building consumer demand by demonstrating
cattlemen’s commitment to producing safe,
wholesome, high-quality beef. Here is YOUR
chance to help shape the future of BQA.
The 2011 National Beef Quality Audit is
a cornerstone of BQA education and we
request your input through a short survey at
www.cattlesurvey.com that will quantify the
current adoption of on-farm management
practices, assist with future educational initiatives, and help consumers understand today’s
beef production commitment to beef safety
and quality.
For more information on the
Colorado BQA program,
contact Travis Hoffman,
CBQA Coordinator at
970/491-BEEF
Ingredients:
12
1
1
1
ounces cooked beef (such as steak, roast
or pot roast), cut into 1/2-inch cubes
(about 2-1/2 cups)
large sweet potato, unpeeled, cut into
1/2-inch cubes
medium yellow onion, chopped
tablespoon taco seasoning mix
Instructions:
1.
2.
3.
4.
1/4
1
2
1
cup water
tablespoon vegetable oil
tablespoons reduced-fat or regular dairy
sour cream
teaspoon hot pepper sauce
Chopped fresh cilantro
Combine sweet potatoes, onion and taco seasoning in large nonstick skillet over medium heat. Add water.
Cover and cook 8 to 10 minute or until crisp-tender and water has almost evaporated, stirring once. Stir
in oil; continue cooking, uncovered, 4 to 6 minutes or until potatoes are tender and begin to brown, stirring
occasionally.
Meanwhile, combine sour cream and hot sauce in small bowl. Set aside.
Add beef to potato mixture. Continue to cook 5 minutes or until beef is heated through, stirring
occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
Garnish with cilantro, as desired. Serve with sour cream mixture.
Sizzling Beef
Messages
Grilling season is
in full swing, and
several
articles
referencing
the
checkoff are serving up beef as the protein of choice for summer grilling! Beef is
stealing the spotlight with media coverage
in the June/July editions of top magazines
including Everyday with Rachel Ray and
Cooking Light.
King of the Grill
When it comes to grilling, one thing is for
sure: Nothing beats the sizzle and aroma
of beef on the grates! To celebrate the
season, the checkoff surveyed more than
1,000 grillers to find out how they turn up
the heat with beef, and the results are in!
Not surprisingly, beef reigns supreme as
the meat the consumers cook most often
on the grill. In fact, 69% of grillers say beef
is the meat they cook most often and nearly two thirds of Americans prefer to eat beef
as their first grilled meal of the season.
Taking a Vote
Between June 27 and July 8, the 20 finalist
recipes for the National Beef Cook-Off will
be posted on the Beef Cook-Off website
(www.beefcookoff.org), inviting consumers
to cast their votes daily for their favorite
recipe. The top five vote-getters will win an
additional one to five points on their recipe’s final judging tally. On July 7-8, a panel
of five judges from national food women’s
magazines, San Francisco media outlets
and food bloggers will judge the 20 finalist recipes in a private showing at Ketchum
Food Center, San Francisco. Four category
winners will receive $3,000 apiece upon
announcement of category winners, on or
about July 15, 2011.
2011 Heart Walk
The American Heart Association and Beef – has a nice ring to it! On Saturday, June 4th the Colorado Beef Council (CBC) was a sponsor of the Colorado Springs Heart Walk and the Denver Heart Walk. Both of these events raise the awareness of the importance of a
healthy heart by bringing people together for a common cause.
Sampling has been a central part of the Colorado Beef Council booth for years, but we took a new twist this year. At both heart walks
the CBC partnered with Subway, one of the Heart Walk national sponsors, to offer roast beef sandwiches instead of their traditional
turkey
sandwich. This was an eye-opening message to attendees as we shared
t
Subway’s
nutritional information with them. They learned that the beef sandwich
S
has
h more protein and iron and less sodium than the turkey sandwich. Many attendees
were surprised and told us they never thought about it before.
t
The booths each also had a display of lunch m
meat with the nutritional information for each type of protein. Recitio
pes and the Beef in a Heart Healthy
pe
diet handout were given to attendd
ees to solidify the messages they
e
learned at the booth. Thanks go to
le
tthe Mile Hi CattleWomen and the
Pikes Peak CattleWomen for helpP
iing to staff the two booths.
Beef Running Team
Team Beef Colorado is off to a running start! In the second year
of the beef running team there are more team members running
in more races and have covered more miles than all of last year
combined… and the “season” isn’t even half over.
With 150 members, beef messaging is being seen all over Colorado. There are seven eligible races this year that Team Beef members can partake in. To date three of the
sseven have taken place. The participants
have cumulatively covered almost 1,000
h
miles, which would reach from Denver to
m
IIndianapolis!
Team Beef members are required to attend a webinar with
q
tthe Colorado Beef Council staff
tto learn about the health benefits of beef
e
before
they
b
are
eligible
a
e
for
f any reim-bursements.
b
.
They
have
T
e
the
t choice to
o
run one, two or all seven of the races that CBC has picked out for
the year. They’re also encouraged to wear their Team Beef jerseys
in other races as well. So far several have done that…including
wearing them in races in other states!
When each team member received their shirts they also got
recipes, nutritional information and Beef. It’s What’s for Dinner
cowbells for their friends and family to cheer them along with on
the race route. You can hear those cowbells for blocks!
The beef industry has a whole new group of supporters and
they’re doing their part to spread the good word about beef!
Colorado Agricultural Statistics Service
P.O. Box 150969
Lakewood, CO 80215
Mailed for the Colorado Beef Council by:
PRSRT STD
U.S. POSTAGE
PAID
DENVER, CO
PERMIT NO. 4741