Immersing Chefs in Beef Experience
The checkoff recently hosted a “Meat Your Beef” immersion experience for 18 executive chefs and culinary instructors at the Le Cordon Bleu College of Culinary Arts in Boston, Mass. Kari Underly, Founder and Principal of Range Inc., and author of the James Beard nominated “Art of Beef Cutting”, started the experience with a beef cutting and cooking demo of the beef ribeye roll and top sirloin to highlight the added value of menuing mainstay steaks to enhance profit. A cutting of the beef chuck roll then demonstrated to highlight the beef value cuts.
Buying All Things Ground Beef
Because market research shows that older millennial parents purchase ground beef more often than whole muscle cuts, the checkoff created a new Ground Beef section on BeefItsWhatsForDinner.com to highlight the versatility and convenience of ground beef. The section features everything from quick-and-easy recipes to content about how to properly freeze and store ground beef to step-by-step instructions about thawing ground beef in the microwave quickly.
For additional information, check out these sites:
The beef production story is told through www.factsaboutbeef.com, a site which offers information, photos, graphics, facts and figures, personal accounts and other resources that combine to tell the story of how beef gets from producers pastures to consumers’ plates.
Professionals in foodservice, retail and manufacturing industries can go to www.beefinnovationsgroup.com to find beef product ideas and tools to make new products successful in the market.
Consumers can go to www.BeefItsWhatsforDinner.com for beef tips, facts, nutrition information, recipes, contests, cookbook ordering information and the “Beef So Simple” newsletter.
Consumers looking for nutrition and dietary information about beef can go to www.beefnutrition.org to order or download materials and research information, or find a schedule of nutrition events and seminars.
Bovine Spongiform Encephalopathy (BSE) is a misunderstood but potentially serious animal disease. For the most accurate information, turn to www.bseinfo.org, an informational site housing current information regarding for consumers, producers and beef industry representatives.
A Web site with simple, creative resources for new and exciting ways to not only enjoy meals as a family, but also engage in some good, old-fashioned fun together! We hope you find it useful and encourage you to come back often for fresh ideas can be found at www.family-mealtimes.org.
Bilingual consumers can turn to http://www.lacarnederes.com/, a consumer site in Spanish and English, for quick-and-easy beef recipes, nutrition information, and beef shopping, storage and cooking guides.
Addressing beef nutrition with a focus on the classroom, www.teachfree.com offer materials to order or download; serves as a resource for teachers with a large selection of free posters, brochures, and teaching kits about beef and human nutrition.
Consumer Information - Archive
- Engaging Youth via New Beef-Literacy Tools (November)
- Challenging Consumers to Shift Protein Intake (November)
- Fitting BEEF Into Fitness (October)
- Managing Marketplace Challenges (October)
- Launching Two New Beef Cuts (July)
- Slicing and Saving (July)
- Reaching Milestones (June)
- Connecting Retailers to Beef Resources (June)
- Asking Beef (May)
- Savoring Success this Grilling Season (May)
- Developing Beef-Education Curriculum (April)
- Telling “The Real Story” about Beef Prices and Demand (April)
- Cutting Confusion via the Interactive Butcher Counter (February)
- Educating Consumers and Influencers (February)