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.