November 2009
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Look for Beef Briefs to be delivered the first of each month -- your snapshot of beef checkoff news affecting the dairy and beef industries. Editor’s note: please feel free to use these beef “blurbs” as space allows in your publication or online content. If you would like to expand on a certain topic, please e-mail Melissa Slagle at mslagle@beefboard.org.
In case you missed it…
… Amy Foods, Inc. rolls out the Philly Cheese Steak Roll concept.
… Foodservice Beef Backer Award entries are in!
… Schwan’s launched the marinade-on-demand concept (which keeps the beef and marinade separate until the consumer is ready to marinate their steak) in a Chimichurri Beef flavor profile.
Meal Makeover Moms
Lucinda Williams, dairy producer from Hatfield, Mass., and chair of the Cattlemen’s Beef Board, was recently featured on the Meal Makeover Moms blog that reaches food and health involved moms. The piece is a Q&A with Lucinda – as a mom, beef producer, and in the blogger’s backyard (Boston). The Meal Makeover Moms, Liz Weiss and Janice Newell-Bissex, are two registered dietitians/influencers. Also highlighted on a “mom blog” was Beef Quality Assurance award winner Anne Burkholder, Cozad, Neb., featured in a Q&A on the “Mom Logic” Web site.
Baxter Black on U.S. Farm Report
Cowboy poet and humorist Baxter Black is continuing as the voice of Producer Communications for your beef checkoff in Fiscal Year 2010. Check out the new checkoff-funded TV ad that is part of our sponsorship of Black on U.S. Farm Report’s “Out There” program.
Seminars Highlight U.S. Beef
“Rediscovering U.S. meat with Chef Adam Levin” was the theme of two recent seminars organized by USMEF-ASEAN, contractor to the Beef Checkoff Program. The events were held in Ho Chi Minh City, Vietnam, and Singapore through support from the Beef Checkoff Program.
Celebrity chef Adam Levin shared a wealth of knowledge and expertise on utilizing various cuts of U.S. beef. Since 1998, Chef Levin’s restaurant expansion in Hong Kong and China has greatly enhanced his popularity and established him as one of the region’s top culinary experts.
In Ho Chi Minh City, USMEF hosted about 50 chefs from the Saigon Professional Chef Guild. Beef cuts such as hanging tender, bottom sirloin flap, outside skirt and bone-in short ribs were highlighted in the beef dishes.
In Singapore, USMEF showcased the versatility of these cuts in addition to the traditional beef loin cuts. The seminar attracted about 40 participants from hotels and restaurants in the region. Following the event, USMEF hosted an American barbecue dinner reception featuring chuck short ribs, chuck tender, chuck roll, short plate and top blade muscle.
2010 Beef Ambassadors Announced
Ellen Hoffschneider, Arlington, Neb., Malorie Bankhead, Livermore, Calif., Rebecca Vraspir, Laramie, Wy., Jackson Alexander, Anadarko, Okla., and Mandy-Jo Laurent, Winnsboro, Texas were chosen as the 2010 National Beef Ambassador Team winners at the annual competition, funded in part by the beef checkoff, held Oct. 9-11 in Fort Smith, Ark. Contestants were judged in the areas of consumer promotion, classroom presentation, media interview technique and issues response. For more information about each ambassador, visit www.BeefAmbassador.com.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
SOCIAL MEDIA