The latest State of the Consumer information was presented to American Culinary Federation (ACF) chefs from across the region during the ChefsForum Webinar on May 6. Explore the ACF ChefsForum webinar series.
The latest State of the Consumer information was presented to American Culinary Federation (ACF) chefs from across the region during the ChefsForum Webinar on May 6. Explore the ACF ChefsForum webinar series.
NEBPI continues to cultivate relationships with key retail partners to keep beef in shopping carts and on plates for grilling season. Nutritionists at Giant grocery stores are featuring beef as the handpicked product for June.
The Northeast Team Beef hosted the Run for the Ribeye 10K virtually, May 22 – 29. Participants laced up their shoes in support of Feeding America Food Banks across the region.
Beef was featured during the NBC4 Health & Fitness Expo on March 19-20. Cindy Chan Phillips, RD, conducted a beef cooking demonstration. There were more than 606,000 impressions and 3,200 engagements with positive beef messaging.
On behalf of the Beef Checkoff, the Foundation for Meat and Poultry Research and Education (FMPRE) and the National Cattlemen’s Beef Association (NCBA) partnered to issue a beef safety request for proposals addressing three high-priority research topics. All research priorities focused on Salmonella in ground beef products and ways to better understand and reduce the pathogen’s presence.
• Risk assessment model to assess the impact on public health of ground beef lots based on the contamination level and presence of highly virulent or multidrug-resistant strains.
• Using empirical evidence, modeling and risk assessment methods to estimate the public health impact of incorporating enumeration and virulence as part of the criteria for evaluating Salmonella contamination in ground beef in the U.S.
• Evidence-based, quantitative risk assessment to control salmonellosis attributable to ground beef – evaluating and mitigating the contribution of lymph nodes to Salmonella contamination.
Additional projects are under consideration for collaborative funding. Using outbreak data through 2018, the Interagency Food Safety Analytics Collaboration (IFSAC) estimates that approximately 5.7 percent of foodborne salmonellosis in the U.S. is attributable to beef. 1The funding provided by beef farmers and ranchers to support Salmonella research efforts protects public health and enhances consumer confidence in beef products.
Penn State’s Butcher School students walked through the fabrication and breakdown of two chuck subprimals with Bridget Wasser, senior executive director of product quality and education with the National Cattlemen’s Beef Association (NCBA), a contractor to the Checkoff. NEBPI was present to make the introduction as the local contact for all things beef.
Leading up to the official kickstart of summer grilling season, NEBPI will partner with FreshDirect, an East Coast online retailer giant, to speak to beef’s flavor and versatility.
Beef will be featured in June for Nutrition Month at Giant Foods. Giant’s nutrition program gives shoppers access to a team of licensed nutritionists and registered dietitians to help them make the best choices for their families’ health.
The Veal Summit is an opportunity for veal growers and industry stakeholders to gather to review program activities funded by the Beef Checkoff and provide feedback on future program plans. During the 2020 Veal Summit, veal growers, industry leaders and State Beef Councils prioritized initiatives and charted a renewed focus for veal. This input prioritized three strategies: Discovery of, Access to and Confidence in veal as a protein choice. The virtual meeting is an opportunity to hear how current programs are delivering on these priorities. The beef industry has also unveiled a new Long Range Plan, which is updated every five years, to help guide initiatives funded by the Beef Checkoff. Producer input is needed to help provide direction for veal program planning for the coming year. Register today and save the date to participate in the annual Veal Summit on April 21, 2021. The virtual session will be held from 9 a.m. to Noon Eastern Daylight Time (EDT).
To engage with New York family physicians, the Beef Checkoff hosted an interactive culinary demonstration showcasing lean beef cuts, culinary methods and simple meals featuring beef.
With a focus on February Heart Health Month, Chrissy Carroll, Registered Dietitian with Snacking in Sneakers, shares her most recent innovative recipe featuring lean beef: Steak & Shrimp Stir Fry. This dish is full of flavor, packed with colorful veggies and topped off with delicious sirloin steak.
The North American Meat Institute, a contractor to the Beef Checkoff, and the Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff, teamed up for a fun and interactive virtual workshop with Beefshi!