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Frequently Asked Questions

The American Heart Association’s (AHA) dedication to fighting heart disease and stroke drives everything it does. Throughout February, American Heart Month, AHA raised awareness about ways to commit to a healthy lifestyle, like featuring its Heart-Check certification program.

Established more than 20 years ago, the Heart-Check certification program is designed to help consumers make informed choices about the foods they purchase. Shoppers can easily spot heart-healthy options by looking for the AHA’s iconic Heart-Check mark, which alleviates much of the guesswork required when reading nutritional facts and food labels. Today, one out of three shoppers say they use the Heart-Check mark to find healthier options in the grocery store.1

Products with the Heart-Check mark have met criteria based on AHA scientific statements and recommendations. Certified recipes have been evaluated by one of the most trusted health organizations to meet specific nutritional requirements. Recipes can be certified in several categories and require meeting AHA nutrient criteria for total fat, saturated fat, sodium and added sugar per serving.

Much like the AHA, heart health is important to the entire beef industry, with all segments working to produce delicious beef. The Beef Checkoff is actively involved in supporting human nutrition research to understand and communicate science-based information about beef’s role in health.

In addition, the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, has been working with the AHA to create recipes for the Heart-Check program. Lean beef is an essential component of a heart-healthy diet and provides 10 essential nutrients including zinc, iron, protein and B vitamins. The AHA has certified a total of 20 Beef. It’s What’s For Dinner. recipes and nine extra-lean cuts of beef with its Heart-Check mark.

Consumers can find the lean beef ingredients in these Heart-Check mark recipes in their local grocery stores. The greater availability of these lower-fat cuts is made possible by the efforts of cattle farmers and ranchers who are raising leaner animals, packers and processors who are closely trimming beef cuts and grocery stores and restaurants who are offering leaner beef dishes to consumers.

As more consumers discover heart-healthy recipes including lean beef and the protein’s place in a healthy diet, here are a few tips to share with friends and family who may ask about selecting lean beef:

  • To choose lean cuts of beef, look for “loin” or “round” in the name.
  • All lean beef cuts have less than 10 grams of total fat per 3.5 ounce serving.
  • All lean beef cuts have 4.5 grams or less of saturated fat per 3.5 ounce serving.
  • All lean beef cuts have less than 95 milligrams of cholesterol per 3.5 ounce serving.
  • 96-percent-lean ground beef is Heart-Check Mark certified.

Organizations like the AHA and the Beef Checkoff continue to deliver heart-healthy beef recipes to help consumers understand that beef’s great taste and quality protein can and should be an integral part of their diets.

runner wearing team beef shirt

Frequently Asked Questions

When spectators at local running events hear “Go beef!” or spot runners in “Beef: Fuel for the Finish” jerseys racing down the course, they’re seeing Team Beef members in action.

Founded in 2009, the Beef Checkoff’s Team Beef was developed to promote beef’s health benefits and showcase people leading active and healthy lifestyles fueled by lean beef. Across the country, Team Beef runners, cyclists, athletes and health enthusiasts recognize the nutritional benefits and vital role that beef, a high-quality protein, plays in their training. And, they’re actively working to spread that message.

Research has shown that physical activity is more effective when paired with a protein-rich diet because it helps maintain muscle mass while losing fat. 1

As athletes who pride themselves on pushing the limits, Team Beef members rely on lean beef for fuel, and they’re educating others that following a healthy diet before, during and after exercise helps maximize performance and recovery.

State beef councils have conducted Team Beef efforts in Texas, Kansas, Oklahoma, Florida, Georgia, Colorado, Illinois and New York, to name a few. In total, there are more than 20 Team Beef programs across the country, with each program unique to its particular state. Overall, the combined effort of the Team Beef initiative and the Beef Checkoff are making significant strides in helping Americans build a healthier diet and lifestyle with beef.

“You can eat beef, be active and be healthy,” said Scott Stebner, director of communications at the Kansas Beef Council. “In fact, beef is an optimal protein to fuel athletes in their wellness journey. It’s an authentic source of 10 essential nutrients and its nutritional package is ideal for refueling after strenuous work, giving the body what it needs to replenish muscles and start strong the very next day.”

As a part of Team Beef, members have an opportunity to share beef’s nutritional benefits with their peers. Whether it’s at a local 5K, the Boston Marathon or a 100-mile ultra-marathon, spectators and other race participants are seeing their peers showcase this lean meat as an integral part of their lifestyle.

“We are able to lead by example as we compete and perform alongside other athletes. It’s a cool experience to have those conversations and connect with people,” said Ryan Goodman, director of grassroots advocacy and spokesperson development for the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff. “Plus, I think it’s a very effective, impactful form of advocacy.”

Team members learn about the nutritional benefits of beef by accessing educational opportunities from their state beef councils, including webinars, hands-on events and other resources.

“When asked, members talk about how beef is an essential part of their diets,” said Adriana Mora, manager of consumer marketing at the Texas Beef Council. “Many share stories of having their best races after fueling with a steak pre-race meal; others share their impressive weight loss stories.”

Members are passionate about giving back to their communities and inspiring others to lead healthy lifestyles — much of which is done through peer-to-peer advocacy.

“There’s a big difference between a brand showing up at a race with a brochure and a peer running or riding beside you with a Team Beef shirt,” Stebner said. “Research shows time and time again that messaging from peers – people within your social circles and sphere of influence – is more credible and relatable. So, there’s no better way to get beef nutrition out there than spotlighting the people who rely on it to fuel their runs.”

The widely recognized Team Beef jerseys worn by members at athletic events and races are oftentimes a conversation starter, allowing athletes to educate people about beef’s nutritional benefits.

“Our members help increase brand visibility and awareness of beef’s role in a healthy diet every time they pull on their shirts to participate in or volunteer at a race, post about beef or Team Beef on social media or support one of our health organization partners,” Mora said.

The efforts of Team Beef, state beef councils and the Beef Checkoff are continuously working to ensure beef has a front-and-center role in an active and healthy lifestyle.

Frequently Asked Questions

Article via NEBPI

The Beef Checkoff hosted a comprehensive one-day training on May 9, 2018, with eight chefs from across the Northeast region. Chefs are valuable members of the beef community, bringing delicious and nutritious beef meals to consumers via a foodservice setting each day. The training centered around building these regional chefs up as beef advocates.

Kaitlyn Carey, Director of Consumer Affairs with the Northeast Beef Promotion Initiative noted, “This was a first of its kind training for our chefs located here in the Northeast. We want to engage with and build up chefs as advocates for beef, as they all have their unique circles of influence.”

Ryan Goodman, Director of Grassroots Advocacy and Spokesperson Development with the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, hosted a Media Training session and Mock Interviews attendees. His session left the chefs with confidence and skills to help prepare for any kind of interview or demo opportunity – phone, radio, on-air. Laura Hagen, Senior Director of Culinary with the National Cattlemen’s Beef Association was on-hand to share the logistics of on-air demonstrations.

Bill Collier, Executive Chef and General Manager of Bricco, an Italian Restaurant located in Harrisburg, PA commented, “The training that I received from all of the presenters was phenomenal. They are all very well-trained experts in their field, not only from education, but also boots on the ground experience in the field. The training was interactive and helped me better prepare myself for the next time I am presenting to an audience, whether on camera or live demonstration.”

The next step is securing on-air television cooking demonstrations with the chefs surrounding peak beef consumption times, like summer grilling, tailgating and holiday roasting.

Events such as this allow the Beef Checkoff to engage directly with our regional channel influencers, all while building them up as beef advocates. Arming these influencers with beef’s positive nutritional messaging will help us disseminate this vital information to more consumers.

Beef Checkoff-funded research in the Northeast shows that nutrition-focused efforts are making a difference with the Northeast’s metropolitan consumers. Messaging related to beef’s protein, lean cuts and essential nutrients appear to be reaching, and favorably influencing, consumers.

For event photos visit the NortheastLovesBeef Facebook, Twitter or Instagram pages. This event was made possible by the checkoff’s Northeast Beef Promotion Initiative. For more information, visit NEBPI.org.

Media Contact:

Kaitlyn Carey; kcarey@pabeef.org or visit the NEBPI website.

family eating dinner

Frequently Asked Questions

The Beef Checkoff works to build consumer confidence at every stage of beef production. These investments help drive demand for beef, and are all part of a comprehensive strategy focused on safety, quality, animal welfare, antibiotic stewardship and consumer education.

“When consumers understand the level of care that goes into the production of their beef, they feel better about enjoying it,” says Joan Ruskamp, Cattlemen’s Beef Board.

With the U.S. becoming a more health-conscious society, it is important the beef industry is dedicating resources to educate consumers on the benefits beef provides in order to maintain healthy diet.

“Research study after research study show that you can eat beef, even every day, and lower your cholesterol,” says Shalene McNeill, executive director of Nutrition & Health, National Cattlemen’s Beef Association.

Researchers recommend that individuals consume 25g of protein at each meal, which is roughly 3 ounces of beef. When compared to other proteins, beef provides consumers with more high-quality protein and fewer calories.

Because of growing misconceptions of beef’s nutritional value and a growing trend for more plant-based proteins, the Beef Checkoff is working with nutritional leaders to educate consumers on the health benefits of eating beef in order to grow consumer confidence and drive demand.

runner being interviewed

Frequently Asked Questions

Press Release via NEBPI, a subcontractor to the Beef Checkoff

Beef had an impressive presence during the 45th New Balance Falmouth Road Race on August 20th. Four Team Beef members started in Woods Hole, Massachusetts, and ran along the beautiful coast of Cape Cod into Falmouth Heights, with more than 12,000 other runners from the surrounding New England region and international areas.

Chrissy Carroll, RD, discussed last-minute sports nutrition concerns with runners at the Beef Booth during the New Balance Falmouth Road Race.

Leading up to the race, the checkoff participated in the annual Falmouth Road Race Health & Fitness Expo which was visited by approximately 75,000 runners and their families. Visitors at the beef checkoff booth enjoyed beef jerky samples and learned about beef’s versatility and value as part of an athlete’s diet and lifestyle.

The checkoff partnered with Chrissy Carroll (pictured), Registered Dietitian, USAT Level 1 Triathlon Coach and blogger at Snacking in Sneakers to share “3 Reasons Why Runners Should Eat Beef” leading up to the race. She then posted a recap of her experience with Team Beef on her blog. Chrissy was on-hand during the expo to answer runners’ last-minute sports nutrition questions and explain how beef fits into the mix.

Pennsylvania beef producer and former Millennial 2 Millennial (M2M) Beef Advocate Ezra Swope noted, “Having the opportunity to interact with our consumers was an extremely valuable experience for me as a producer because it allowed me to understand their point of view. I would highly recommend that all beef producers join their state’s council staff at consumer events.”

At the beef booth, consumers had the chance to enter to win a steakhouse gift card by participating in an educational survey. Of those polled, only 36 percent were aware that 40 percent of food taken home by Americans goes uneaten; 87.5 percent of survey entrants had a favorable opinion of beef.

Events like the New Balance Falmouth Road Race allow the checkoff to engage directly with consumers, including athletes, to highlight beef’s taste and nutritional benefits as well as cooking techniques. Checkoff-funded research in the Northeast shows that consumers are interested in making changes to improve the healthiness of their lifestyle. Interacting face-to-face with them helps get their nutrition and cooking questions answered.

For more information about the race, search #BeefFuelsFalmouth on Twitter. Participation in this event was made possible by the Kentucky Beef Council. For more information, visit NEBPI.org.

Media Contact: Kaitlyn Carey, kcarey@pabeef.org

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.