D3 BEEF State producers represent industry nationally THE NORTH PLATTE TELEGRAPH SUNDAY, MAY 17, 2020
Atkinson; George Cooksley, Anselmo; Michele Cutler, Elsie; Gregg Wiedel, Hebron; Jeff Rudoph, Gothenburg. Nebraska Cattlemen’s Beef Board representatives: Herbert Rhodes, Omaha; Torri Lienemann, Princeton; Dave Hamilton, Thedford; Jim Eschliman, Erickson; Bree DeNaeyer, Seneca; Bill Baldwin, Mitchell. The Nebraska Beef Council is a non-profit organization served by a nine-member board of directors. The volun- teers oversee Nebraska’s beef checkoff and checkoff-fund- ed programs. Programs for marketing and promotion are funded by the $1 beef checkoff.
also serving as the Chairman of the Federation of State Beef Councils. This Operating Committee leadership role is established through an in- terview process with other producers to determine who will serve. The process is com- pletely producer-driven and a great way to establish leader- ship. Special thanks to all cattle- men who serve on the NBC and CBB for your leadership and commitment to our indus- try! Nebraska Beef Council rep- resentatives: Buck Wehrbein, Waterloo; Ivan Rush, Scottsbluff; Rosemary Vinton Anderson, Whitman; Doug Temme, Wayne; Jim Ramm,
insight to contractors for proj- ects on a very specific level. The Evaluation Committee re- views all checkoff contractor programs and provides feed- back to each of them in order to help benefit the overall pro- gram. The Beef Promotion and Operating Committee is com- prised of 20 members, ten from the CBB and ten from the Federation of State Beef Councils. The purpose of this group is to set the funding for all beef checkoff dollars and allocate them to the various contractors. Nebraska is well represented with three of the 20 from our state. Lastly, NBC Chairman, Buck Wehrbein of Waterloo, is
Board members. Nebraska has nine beef council directors and six Beef Board directors so there are multiple produc- ers from our state serving on the following committees: Consumer Trust, Nutrition and Health, Export Growth, Innovation and Safety. The committee members review proposed programs from all checkoff contractors and provide feedback before the proposals are submitted to the Beef Promotion Operating Committee for funding. In addition, the Investor Relations Working Group and the Market Research Working group both have NBC board members serving as volun- teers. These groups provide
By ANN MARIE BOSSHAMER Executive director, Nebraska Beef Council Nebraska is known for rais- ing high-quality beef and is considered a leader in the beef industry. You can say the same thing for the cattlemen of our state who serve in lead- ership roles on the state and national level. It’s important to note that the Nebraska Beef Council board of directors all serve on committees at the na- tional level to help guide the programming executed by the beef checkoff. There are five commit- tees that are comprised of both Federation of State Beef Council and Cattlemen’s Beef
Beef, it’s what’s for dinner Families can rely on meat for solid source of protein
Campaign helps consumers prepare beef in the home
Beef Council The Global Marketing and Research team at the National Cattlemen’s Beef Association, a contrac- tor to the Beef Checkoff, along with State Beef Councils across the country, are leveraging their extensive library of content, including ad- vertisements, recipes, cooking videos and edu- cational materials about beef nutrition to help consumers while they are home during the pandemic. “We know consumers are seeking prepara- tion and recipe tips for cooking beef at home,” said Alisa Harrison, se- nior vice president of Global Marketing and Research at NCBA. “The good news is that beefitswhatsfordinner. com and our partners with the Federation of State Beef Councils have great recipe ideas, resources and cook- ing tips that can help consumers as they transition to eating at home more.” These same reci- pes and resources are also being provided to food influencers, sup- ply chain partners and the news media to sup- port their efforts to educate consumers about food preparation and healthy eating. Additionally, NCBA, is keeping in close con- tact with supply chain partners to provide support as they adjust to the current con- sumer and business environments. Beef preparation and recipes tips that are being provided to consumers through Checkoff-funded con- tent include: » Recipe collec- tions — While “Beef. It’s What’s For Dinner.” has many recipe collec- tions, current efforts are focused on sharing recipes that are easy, simple, affordable and
kid friendly.
» Cooking les- sons — These lessons provide step-by-step in- structions and tips for a dozen different cook- ing methods, from grilling to pressure cooking, these cooking lessons are a great re- source for all levels of home chefs. » Beef safety infor- mation — From beef handling and storage information to prepa- ration guidelines and additional tips, the Beef Checkoff is pro- viding consumers with the information they need for a safe eating experience. In addition to pro- viding consumers with information and inspi- ration for preparing beef at home, NCBA is also working on two major consumer promo- tions to highlight beef’s great taste and nutri- tion scheduled for this spring and summer. In April, “Beef. It’s What’s For Dinner.” will re- lease three videos with nationally recognized chefs sharing their take on popular dishes that substitute beef for other proteins. A sum- mer grilling promotion is planned to begin Memorial Day and run through Labor Day that will celebrate beef as the center of grilling ac- tivities. As “Beef. It’s What’s For Dinner.” lends con- sumers a hand when it comes to preparing beef at home through this time of unknowns, farm- ers and ranchers are urged to follow “Beef. It’s What’s For Dinner.” on social media platforms, including Facebook, Instagram and Twitter, to see howBeef Checkoff dollars are helping con- sumers feel confident in choosing and prepar- ing beef and can rest assured that the beef in- dustry is committed to providing safe, healthy, wholesome beef to the food supply.
Beef Council
With more time at home, consumers can confidently reach for beef as a reliable staple to nourish themselves and their families. Beef is not only an excellent source of protein; it also provides bodies with the strength to thrive throughout all stages of life. To ensure consumers are armed with knowl- edge to have the best eating experience with beef, the Beef Checkoff is here to provide some quick tips on how to safe- ly handle and prepare beef when cooking at home. Storing beef » Refrigerate or freeze beef as soon as possible after purchasing. » Ground beef can safely be stored in the refrigerator for one to two days before cook- ing or freezing. Once in the freezer, ground beef can be stored for three to four months before quali- ty is impacted. » Steaks and roasts can safely be stored in the re- frigerator for three to five days before cooking
Photo courtesy the Beef Checkoff
A meat thermometer can be key to cooking delicious beef recipes safely.
of Human Nutrition Research at the National Cattlemen’s Beef Association, a contrac- tor to the Beef Checkoff. “Most people already consume beef within es- tablished, science-based global dietary guide- lines, so there is no reason to systematically reduce beef consump- tion.” building relationships and strengthening beef demand in the global marketplace is always an opportunity and invest- ment for our future. The Nebraska Beef Council is a non-prof- it organization served by a nine-member board of directors. The volun- teers oversee Nebraska’s beef checkoff and check- off-funded programs. Programs for marketing and promotion are funded by the $1 beef checkoff. of dishes and meals,” said Alisa Harrison, se- nior vice president of Global Marketing and Research at the National Cattlemen’s Beef Association, a contrac- tor to the Beef Checkoff. “With a few simple tips when it comes to storing, handling and cooking beef at home, families can feel confident that their beef meals will be delicious and flawlessly prepared.” When you’re ready to get cooking, check out more information on safe handling, hundreds of recipes, and even online cooking lessons. With step by step instructions and tips for a dozen dif- ferent cooking methods, from grilling to pressure cooking, the cooking les- sons are a great resource for all levels of home chefs.
er protein source offers the same nutrient mix. xiii Furthermore any one of the nearly 40 cuts of beef considered lean can be included as part of a heart-healthy diet to support car- diovascular health, according to recent re- search from Purdue University. Additionally, research has consistent- ly demonstrated that the nutrients in beef pro- mote health throughout life. In particular, the protein, iron, zinc and B-vitamins in beef help ensure young children start life strong, build- ing healthy bodies and brains. Protein is also especially important in aging populations due to its ability to help build and maintain muscle. After 50 years of age, promotions is sending beef producers abroad so they can be the face of our industry and meet with buyers and con- sumers alike. Rosemary Anderson, NBC board member from Whitman, NE participated in the USMEF Heartland Tour to Japan. “It was interesting to learn about the differ- ences between our nations’ industries and witness firsthand the enthusi- asm for American beef. I also had a crash course or freezing. Once in the freezer, steaks and roasts can be stored for four to 12 months before quality is impacted. » If you plan on freez- ing, repackage your beef into the right-size por- tion for upcoming meals. » For longer storage, remove beef from origi- nal packaging and place into freezer bags or sim- ilar air-tight packaging to remove as much air as possible. Defrosting » Defrost beef in the re- frigerator, never at room temperature. » Account for 12 to 24 hours to defrost ground beef and steaks. » Use a plate or tray to catch any juices. Handling » Wash hands well in
adults are at risk for los- ing muscle mass, leading to falls and frailty that affect their ability to age independently. “Research shows that beef can play an import- ant role in promoting health and helping to prevent nutrient defi- ciencies,” said Shalene McNeill, Ph.D., R.D., Executive Director in communicating with Japanese meat buyers, re- tailers, consumers and media about our product as well as my ranch and cattle. Without a doubt, our checkoff investment in foreign marketing is vi- tal to our industry and its growth,” Anderson said. The NBC Board will continue to prioritize foreign marketing ef- forts into the 2020-2021 fiscal year as part of their strategic plan. Fostering new markets, hot, soapy water before and after handling raw meat and other fresh foods. » Keep raw meat and juices away from other foods. » Wash all utensils, cutting surfaces and counters after contact with raw meat. Preparing » Always use a meat thermometer. » Ground beef should be cooked to an internal temperature of 160°F. » Steaks and roasts should be cooked to an internal temperature of 145°F. » Don’t forget to refrig- erate leftovers within two hours after cooking. “Beef is a nutri- ent rich protein that can be a great freez- er staple for a variety
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erations have displayed the best of Nebraska — integrity, grit and de- termination. Our ability as a state to continue find- ing markets abroad helps to add value for our beef producers and ensure their ability to preserve and solidify their operations for future gen- erations.” Another facet to the
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duced with one-third fewer cattle as compared to the mid-1970s, accord- ing to USDA’s National Agricultural Statistics Service. If the rest of the world were as efficient as the U.S., global beef production could double while cutting the global cattle herd by 25%. Beef supplies essential nutrients and promotes health A 3-ounce serving of lean beef provides 10 essential nutrients in about 170 calories, in- cluding high-quality protein, zinc, iron and B vitamins. No oth-
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