Beef Briefs: December 2015
Posted on 12/1/2015 by Melissa JacksonTweet Email
Did you know ... Beef Briefs is your monthly snapshot of beef checkoff news affecting the dairy and beef industries. Please feel free to use these news items as space allows in your publication or online content. If you would like to expand on a certain topic, please email Melissa Sandfort at firstname.lastname@example.org.
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Children’s Literature Author Training
The Children’s Literature Author Training will be held Jan. 7-10 in Orlando, Fla. The event is designed especially for children’s book authors, with selection priority on those authors from an urban or non-farm background. This year’s focus is exploring life on the cattle ranch. Authors will tour farms and ranches, engage in conversation and discussion panels with real farmers and ranchers, connect with men and women involved in food production from across the nation, and explore how they can enrich their storytelling about the history and heritage of food production in our nation.
Eat Better. Eat Veal. Promotion
In mid-January, the Beef Checkoff Program will launch its annual “Eat Better. Eat Veal.” retail promotion. On-pack recipe labels featuring Veal Thai Yellow Curry and Asian Express Veal Lettuce Wraps, as well as a social media app, will drive shoppers to the VealMadeEasy.com website.
Get to Know Ryan Miller
Every organization must have a changing of the guard. In the best of organizations, it happens slowly and with great care. The old lions must be allowed to continue to share their decades of invaluable experience while the young bucks bring that sense of reinvigoration created by new faces and ideas. How that hand-off from one generation to the next is made is the key to future growth. Read more about Ryan Miller, Cattlemen’s Beef Board member, in his interview with Cattlenetwork’s Chuck Jolley.
Antibiotic Stewardship is Not New to Cattle Ranchers
Antibiotic use in food-producing animals has become a topic of interest across food-producing animal industries as well as in consumer and regulatory arenas. Over time, the guidance to industry has evolved and this article captures the current guidance from the Food and Drug Administration (FDA) and the beef industry’s producer programs. Read more in the checkoff’s Beef Issues Quarterly newsletter.
FARMLAND Lesson Plans Available
FARMLAND lesson plans are now available. The curriculum is intended for high school educators and students but anyone can access the content at www.discoveringfarmland.com. Created in conjunction with Discovery Education, the leading provider of digital content and professional development for K-12 classrooms, Discovering FARMLAND offers interactive resources that allow teachers and students to experience the industry through the eyes of six young farmers and ranchers, all while learning about food production's connection to science, economics, technology and sustainability. Farmland was produced by Moll’s Allentown Productions, with generous support from the U.S. Farmers & Ranchers Alliance (USFRA is funded in part by the beef checkoff).
Family Mealtimes and "No Recipe-Recipe" Video Landing Pages
The checkoff’s "Beef. It's What's For Dinner." website has launched two new landing pages for consumers. The Family Mealtimes page focuses on family meals and how to incorporate more vegetables into your child's favorite beef dishes. This page came out of a beef checkoff-funded market research study, where 6 in 10 parents said they wished they could use more vegetables in their family meals, and 8 in 10 parents said they liked the idea of including more vegetables in their family meals. The No Recipe-Recipe video landing page serves as a one-stop shop for all of our recipe inspiration videos, making it easier for consumers and visitors to access BeefItsWhatsForDinner.com to view all of our delicious beef videos in one place.
Creating New Culinary Experiences
The checkoff has trained staff of a dozen state beef councils to conduct out-of-the-box culinary experiences for foodservice operators in their states. Tools will be shared with states to help them implement this new immersion experience, aimed at inspiring foodservice operators with new ways to menu beef and food pairings.