July 2012 EXECUTIVE COMMITTEE Jaret Moyer, Emporia Chairman John Mundhenke, Lewis Vice Chairman Kevin Thielen Executive Director Todd Allen, Wichita Jerry Bohn, Pratt Tracy Brunner, Ramona Barb Downey, Wamego Jessica Ebert, Tescott Jon Ferguson, Kensington Lori Fink, Randolph Ken Grecian, Palco Mark Harms, Lincolnville Frank Harper, Sedgwick Dan Harris, Holton Dana Hauck, Delphos Danny Herrmann, Ford Brittany Howell, LaCrosse Steve Irsik, Ingalls Larry Jones, Holcomb Beau Larson, Sharon Springs Stacy McClintock, Soldier Kyra O'Brien, Hepler Larry Oltjen, Robinson Perry Owens, Minneapolis Beth Patterson, Yates Center Mark Smith, Sharon Springs Tom Toll, Lindsborg Philip Weltmer, Smith Center ________________ FEATURED RECIPE Grilled Steak and Watermelon Salad 4 beef tenderloin steaks, cut 1" 1 teaspoon ground coriander CLASS TEACHES CONSUMERS HOW TO PREPARE THE PERFECT STEAK The Kansas Beef Council (KBC), Topeka Hy-Vee and Chef Alli joined efforts earlier this month to educate a classroom full of consumers on how to make the perfect, "steakhouse quality" steak at home. Chef Alli demonstrated step-by-step instructions of three beef recipes. KBC staff discussed the production processes of getting a steak to a consumer's plate including beef quality and yield grades, the importance and impact of marbling, tenderness attributes of various beef cuts and choices of beef including traditional grain finished, grass-fed, natural and organic. The importance of internal temperature and degree of doneness was also deliberated. Featured recipes included: Grilled Steak and Watermelon Salad, Ribeye Steaks and Seasoned Vegetable Kabobs and Grilled Beef TriTip with Tropical Fruit Salsa. Class participants each received beef recipes brochures and beef educational handouts during the class. KBC ASSISTS GEORGIA BEEF BOARD WITH BEEF WORKSHOP The Kansas Beef Council (KBC) assisted the Georgia Beef Board July 23-24 with a Beef Up MyPlate workshop for around 40 Georgia chefs and culinary arts' teachers. Audrey Monroe, KBC director of nutrition, attended the event to present about beef nutrition and beef preparation methods and also answer attendees' questions about topics ranging from saturated fat to the Beef in an Optimal Lean Diet (BOLD) study. Additional topics of the workshop included a tour of Wakefield Farm in Hart County, GA; a meat cutting demonstration by Kari Underly, author of The Art of Beef Cutting; and a tour of the University of Georgia harvest facility with presentations about beef safety and current beef industry topics of interest. The chefs and culinary arts' teachers were selected for the program by the Georgia Beef Board from all parts of the state. "I was amazed to learn that lean beef can be added to a heart-healthy diet," said Holly Chute, executive chef for the Georgia Governor's Mansion near Atlanta, GA. "I design healthy menus for my job and also answer a lot of questions about the foods I choose to serve. It will be great to deliver the message that lean beef is a positive thing to add to the diet." BEEF FLAVOR RESEARCH: CONSUMER CHANGES FROM 2005 TO 2012 The beef checkoff has continuous interest in conducting research among U.S. consumers to better understand preparation methods and flavors used in beef preparation. Given the changing nature of availability of foods and preferences, the beef checkoff has been tracking these consumption patterns. Research was conducted in 2002, 2005 and again in 2012. This year's data shows: * In 2012, respondents are eating the same amount of lunches and dinners at home as in 2005, yet report eating out less (which may be a function of the economy). * There appear to be more "foodies" since 2005 (a wide variety of resources are being utilized to find new recipes; there is an increased interest in trying new foods; more respondents report they enjoy cooking; and, there are more online recipes / cooking shows). * In 2012, respondents are eating beef at similar frequencies as in 2005. However, they're eating more ground beef (most preferred is 80% lean/20% fat) and less deli-style beef products and steaks. * At parity with 2005, 64 percent like to buy larger sizes of beef and freeze some for later, while 36 percent prefer to buy beef fresh to eat within a day or two. 1 teaspoon ground cumin 2 slices seedless baby watermelon Salt and pepper 8 cups baby arugula or spinich leaves 1/4 cup reduced-fat balsamic or Italian dressing 1 cup halved cherry tomatoes 1/2 cup thinly sliced red onion 1/4 cup crumbled reduced-fat feta cheese See complete recipe here. BEEF. IT'S WHAT'S FOR DINNER * Beef preparation preferences varied by beef cut: The most preferred ways to enjoy various types of beef included steaks grilled outdoors, ground beef as burgers prepared on an outdoor grill, sliced or cubed beef cooked with onions, peppers or other vegetables (such as fajitas or stir fry); and, roasts prepared in the oven, on the stovetop or in a Crockpot. * All accompanying flavors, sauces, and spices are liked at higher levels in 2012 than was true in 2005 * Overall, a variety of different ethnic foods have become more popular since 2005. American or local food and Italian food, still top the list in 2012 as most preferred. "This kind of research really helps the checkoff do a number of things, such as understand the types of meals typically prepared and under what circumstances; and, determine general food attitudes including willingness to try new types of food," says Dave Zino, executive chef at the National Cattlemen's Beef Accociation, a contractor to the beef checkoff. "It also enables us to understand how these attributes may differ by segment, including ethnicity, gender and region and how things continue to change over time." So what do the numbers really mean? The beef checkoff consistently uses the findings from beef flavor research to guide recipe development, aid in menu ideation for restaurants and better understand the consumer base across the United States. "As consumer trends and attitudes about beef change, and as eating habits shift according to economic drivers, the checkoff must have a firm grasp on what consumers want and how they want it," says Zino. "It's the checkoff's way of always striving to keep more beef on more menus and more dinner tables." REFRESHED WEB SITE AVAILABLE TO RETAIL PARTNERS Beef recipes from BeefItsWhatsForDinner.com TELL YOUR STORY A new version of www.BeefRetail.org, a beef checkoff funded web site for retail partners, was introduced earlier this month. The nine-month overhaul process incorporates B2B web marketing best practices, feedback received from retail thought leaders and a review of web metrics to optimize visitors' ability to access the content more efficiently. The refreshed layout and design is intended to make it easier for retailers to access information to support beef sales at the retail meat case. The site offers a variety of information and educational references for retailers including shopper insight research, advertising planners, an educational video libriary and tools to meet retail labeling requirements among others. THE FACES OF FARMING & RANCHING The Masters of Beef Advocacy program is a self-directed online training program designed to equip farmers, ranchers and industry partners with the information they need to be everyday advocates for the beef industry. Earn your MBA! EXPLORE BEEF Where consumers go to learn about what you do every day as a farmer, rancher and beef producer. Click here to visit now. The U.S. Farmers & Ranchers Alliance (USFRA), funded in part by the beef checkoff, is looking for the "Faces of Farming and Ranching" to help put a real face on agriculture and shine a light on the heart, personalities and values that are behind today's food. USFRA is kicking off a nationwide search of farmers and ranchers who can serve as the Faces of Farming and Ranching for a number of various national media, influencer and other publicfacing opportunities. Click here to learn more and to enter! BQA TRAINING & CERTIFICATION WORKSHOPS SCHEDULED The Kansas Beef Council (KBC) and K-State's Beef Cattle Institute will offer six Advanced Beef Cattle Care & Health Training workshops featuring Beef Quality Assurance (BQA) training and certification in August and September. The seminars and instructional workshops are scheduled for: August 27-LaCrosse Livestock Market, LaCrosse September 6-Southwest Area Research and Extension Center, Garden City September 12-Farmers & Ranchers Livestock Commission Company, Salina September 13-Rezac Livestock Commission Company, St. Marys September 19-Hill City Livestock Market, Hill City September 27-Parsons Livestock Market, Parsons All events are free of charge and include a complimentary meal. Each workshop begins at 6:00 p.m. except for the Garden City event which begins at 12:00 noon. The presentation in Garden City will be delivered in English and Spanish. Pre-registration one week prior to each event is encouraged and should be directed to [email protected], [email protected] or (785) 532-4528. Beef producers unable to attend can view some of the seminars over the Internet. Contact KBC at (785) 273-5225 for connection details. PAY BEEF CHECKOFF The checkoff is due each time an animal is sold and should be remitted by the 15th of the month following the month of sale. Click here to get remittance form. Each workshop, presented by veterinarian Dan Thomson, will included BQA training; guidelines of animal husbandry best management practices; downed animal care and humane euthanasia training; and disease detection and diagnosis training through a cattle necropsy demonstration. A BQA training and certification workshop is also scheduled for August 17 during Flint Hills Beef Fest in Emporia beginning at 10:30 a.m. Registration for this seminar is requested by August 13 to [email protected] or (785) 273-5225. BEEF QUALITY ASSURANCE TIP OF THE MONTH BEEF.ORG A directory of beef checkoff program web sites, www.beef.org KBC RADIO Hear the Beef Checkoff Update radio program bi-weekly Wednesdays on KFRM 550 AM and Fridays on KRVN 880 AM. Listen here! NATIONAL BEEF QUALITY AUDIT The National Beef Quality Audit (NBQA) is a comprehensive survey that evaluates beef industry efforts to improve beef quality. Conducted every five years since 1991, the checkoff-funded audit assesses progress the industry makes on a variety of production issues that ultimately affect consumer demand for beef. Extensive enhancements were made to the 2011 NBQA design to provide the industry with direction on factors beyond the physical characteristics of beef, such as food safety, sustainability, animal well-being, and the disconnect between agricultural producers and consumers. The audit results will be released July 26. Watch this video below previewing the results. LEARN MORE More beef checkoff news from MyBeefCheckoff.com 2011 National Beef Quality Audit Learn more and become BQA certified! The Kansas Beef Council ReVIEW is produced as a producer communications service of the beef checkoff. The ReVIEW is distributed electronically using e-mail each month and printed twice annually with distribution via U.S. Mail. E-mail forwarding and reproduction of the content for constructive purposes is encouraged.
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