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December 2011

Have You Herd…

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

… Mike Bumgarner summarizes the recent Antibiotic Use in Food Animals: A Dialogue for a Common Purpose symposium, sponsored in part by the beef checkoff.

… November BQA tip:  Calving difficulty has lifelong effects


Checkoff Meetings Open to All Checkoff Investors at No Charge

Reminder to all cattle farmers, ranchers and importers: All beef checkoff meetings are open to every person who pays the checkoff. During the upcoming 2012 Cattle Industry Conference in Nashville, Tenn., 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.

Click here for more registration details.


December Veal Recipe

It’s December and everyone is tired of Thanksgiving leftovers. Warm up and try something new with Veal & Vegetable Soup! It’s warm and toasty and less than 300 calories.

Total preparation and cooking time: 1-1/2 hours (makes 6 servings)

Ingredients:

  • 2 pounds veal for stew, cut into 1-inch pieces
  • 3 tsp olive oil
  • 2 cloves garlic, crushed
  • ½ tsp salt
  • 3 ½ C water
  • 1 can (14 to 14 ½ ounces) ready-to-serve beef broth
  • 1 Tbs chopped fresh marjoram or 1 ½ dried marjoram leaves, crushed
  • ¼ tsp coarse grind black pepper
  • ½ pound red potatoes, cut into ½ inch cubes (approx. 1 ¾ cups)
  • 1 ½ C fresh corn kernels or frozen whole kernel corn
  • 1 small zucchini, cut lengthwise in half, then cut crosswise into ¼ inch slices

Instructions:

  1. In Dutch oven, heat 2 tsp oil over medium heat until hot. Add veal and garlic, ½ at a time, and brown evenly, stirring occasionally; add remaining oil as needed. Return all veal to pan; season with salt.
  2. Add water, broth, marjoram and pepper to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 45 minutes.
  3. Add potatoes and corn; continue simmering, covered, 15 minutes or until veal and vegetables are tender. Add zucchini; simmer, covered, 5 minutes or until zucchini is crisp-tender.

For more great veal recipes, visit VealMadeEasy.com.


Dairy Producer Profile:  Keith York

Keith York runs a 1,300 cow family dairy operation just south of Geneva Lake, Wisc. He’s been on that farm ever since he was born and says he’s seen a lot of changes in the industry in the past 10 years. Listen to more (audio 1) from Keith in his two audio interviews (audio 2) with Dairyline Radio.


Some Holiday Party Dish Envy

The invitations have arrived and your calendar is beginning to fill up. That means only one thing…it’s the holiday season! And whether you’ve got a date or not, you’ll arrive with the dreamiest “arm candy” of all. Enter the party with one of our simple beef recipes in hand and you’ll be the envy of all the guests.

Make mouths water with Roasted Beef Crostini with Wasabi Sour Cream, elegantly prepared with a Petite Tender Roast. Keep ‘em wanting more with Mediterranean Beef & Olive Pissaladiere—a delicate puff pastry filled with saucy pot roast, goat cheese and olives.

Your contribution to the meal may just be the talk of the evening. Prepare yourself for compliments and longing glances—but don’t say we didn’t warn you.

If you’re looking for more holiday-inspired recipes please visit the checkoff-funded BeefItsWhatsForDinner.com.


Symposium Establishes New Benchmark for Information, Science

The recent “Antibiotic Use in Food Animals: A Dialogue for a Common Purpose” symposium, sponsored in part by the beef checkoff, featured speaker after speaker who made it clear that the use of antibiotics in food animal production is a complex issue that is often over-simplified by consumer media trying to make the topic understandable to readers and listeners. Unfortunately, this simplified presentation of a complex issue often results in the public being misled and misperceptions take root.

Numerous messages delivered by the 13 animal health and human health experts centered on the hot topic of antibiotic resistance. Information shared included:

  • Using an antibiotic—or using more of it—will not necessarily cause resistance to that antibiotic to appear or to increase from current levels. Likewise, ceasing to use an antibiotic—or using less of it—will not necessarily cause resistance to that antibiotic to disappear or decrease from current levels.
  • Concern about resistance is used as ammunition for other agendas, and the arguments assume a vacuum in which no new drugs are developed.
  • There’s much the human health community doesn’t know about why antibiotic resistance occurs.

As such, antibiotics should be used appropriately—and as little as possible—not only in animal agriculture but also in the human population.

Presentations by the speakers are available online. Topics covered include the changing landscape of antibiotics, antibiotic resistance and antibiotic product development; human health implications relative to antibiotic use; government regulatory oversight and risk mitigation; livestock MRSA; and connecting with consumers.


    
  


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