MOBeef Update

May is Beef Month in Missouri. Here are a few known (or little known) facts for you about Missouri’s beef industry:

- Missouri is the second leading state in the nation in the number of beef cows with 2.161 million.
- Missouri ranks sixth among all states in total cattle numbers with 4.45 million.
- Missouri has nearly 68,000 farms with beef or dairy cattle.
- The average beef cow herd size in Missouri is 36. The average dairy herd size is 41.
- Each year Missouri’s beef industry adds $1.5 billion to the state’s economy. Missouri a leading state in production of purebred cattle registered seedstock that provides the genetic base for commercial cow herds.
- Missouri has approximately 12 million acres of pastureland.

To learn more about farmers and ranchers and what they do every day to provide a safe, wholesome beef product for your dinner table, visit ExploreBeef.org. And celebrate Beef Month in Missouri!

This week’s Missouri Beef Checkoff Chat features comments from a University of Missouri instructor and several students who recently received their MBA – Masters of Beef Advocacy.

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Registered dietitian and home cook, Mary Herrstrom, recently won the first-ever “RDs Love Lean Beef” recipe contest, sponsored by the beef checkoff. Here’s her winning recipe:

Thai Braised Beef Shanks and Fresh Pickled Vegetable Salad
Ingredients
2 to 2-1/2 pounds beef shank cross cuts, cut 1-1/2 inches thick
2 teaspoons olive oil
4 cups reduced-sodium beef broth
1/2 cup fish sauce (nam pla)
1/4 cup granulated sugar
3 stalks lemon grass, white part only, finely chopped
1/4 cup chopped fresh cilantro
1/4 cup reduced-sodium soy sauce
1 teaspoon minced garlic
1/2 cup fried shallots (optional)

Vegetable Salad:
1 cup granulated sugar
1 cup rice wine vinegar
2 tablespoons fish sauce (nam pla)
5 thin slices fresh ginger
2 pieces (2 inches each) lemon grass, thinly sliced lengthwise
8 sprigs fresh cilantro
1 cup thinly sliced fresh carrots (2 x 1/8 x 1/8-inch)
1 cup chopped green or yellow bell peppers
1 cup grape tomatoes, cut in half
8 cups mixed baby greens

Instructions
1. Heat oil in stockpot over medium heat until hot. Brown beef shanks, in batches, on all sides. Pour off drippings. Remove beef from pan. Combine beef broth, 1/2 cup fish sauce, 1/4 cup sugar, lemon grass stalks, chopped cilantro, soy sauce and garlic in stockpot; bring to a boil. Return beef to stockpot. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
2. Meanwhile, combine 1 cup sugar, vinegar, ginger, lemon grass pieces and cilantro sprigs in medium saucepan. Bring to a boil over medium heat. Remove from heat; strain liquid and cool. Combine carrots, peppers and vinegar mixture in large bowl. Cover and refrigerate for 1 hour or until ready to serve.
3. Remove cross cuts. When cool enough to handle, cut beef from bones. Combine vegetable mixture, tomatoes and beef in large bowl; strain excess liquid. Serve beef mixture over greens. Garnish with fried shallots, if desired.

Visit Beef. It’s What’s For Dinner for more great recipes.

One of the simplest, and probably most appreciated, Mother’s Day gifts is giving Mom a mini-vacation from the kitchen. On May 9, no doubt many of America’s 82.8 million mothers will be treated to breakfast in bed, a family picnic or maybe a thick, juicy grilled steak for dinner.

Speaking of gifting a meal to remember – this Mother’s Day, it’s likely that many families will be saying “I love you” to Mom at some point in the day with a tasty beef meal, according to a recent survey by Pelegrin Gray for the beef checkoff. When asked what food they would serve to show appreciation and gratitude to someone, 62 percent of those surveyed said beef, compared to chicken (15%), pork (10%) or fish (4%).

With 29 lean cuts available, beef is one of the healthiest, most versatile and easiest meals to prepare, for a special day or any day. On average, a 3-ounce serving of lean beef is only 154 calories yet is an excellent or good source of 10 essential nutrients – including protein, iron and zinc – that people need for optimal health. The 29 lean cuts include some of America’s favorites, like T-bone steak, and each has less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per serving.

To find dozens of easy, lean beef meals, with purchasing and preparation tips, visit www.BeefItsWhatsForDinner.com. It’s a simple guide to help Dad and kids master the meal while Mom relaxes with her feet up.

The beef checkoff is gearing up to launch a new consumer advertising this May called “Profiles”, which motivates consumers to choose beef more often by delivering compelling and surprising information that there are 29 lean beef cuts.

Not only does it help consumers get more familiar with the 29 lean beef cuts, it builds upon the power of lean beef protein messaging momentum. Sixty-six percent of all beef muscle cuts sold at retail are lean, and research shows that consumers say buying lean cuts of meat (69%) is the most important thing when shopping for food.

Six lean cuts will have a starring role in the initial launch of the “Profiles” campaign – they’re also some of America’s favorites including T-bone steak, tenderloin, top loin, top sirloin, top round and 95 percent lean ground beef. Visually, each “Profiles” ad will center on a plated shot of beef with healthy sides, helping to show how beef can be part of a healthy, wholesome and delicious meal that pairs well with fruits and vegetables and whole grains. And, each cut has its own story to tell – from quick and simple cooking steps to healthy, delicious meals.

Watch for the new advertising to appear in magazines such as Men’s Health, Shape, Better Homes & Gardens and Parenting.

For more information about the beef checkoff, visit MyBeefCheckoff.com.

This week’s Missouri Beef Checkoff Chat features Dawn Thurnau with the Missouri Beef Industry Council talking about how the popularity of running events, from marathons to local 5K fun runs, has offered a great opportunity to get out the Power of Protein message.

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May is national BBQ month, (and also hamburger month!) which means people’s love affair with outdoor cooking heats up. Having fun with family and friends (40 percent) coupled with the desire to be outside (22 percent) sets the mood for Americans to cook outdoors, as revealed in a Hearth, Patio, & Barbecue Association national consumer poll. And for some, just the smell of delicious outdoor cooked food gets their juices flowing (13 percent).

Consumers also revealed that the cookout guest list is important. Almost all poll respondents (94 percent) said the burning reason to go to a barbecue or cook-out is to spend time with friends and family.

To get you started, here’s a great checkoff-funded recipe for Hoisin BBQ Steak-on-a-Stick With Pineapple Salsa.

Also, don’t forget to mark your calendars for the Southern Living BBQ Tour coming to Kansas City, Kan., May 21-22.

For more great tips from your beef checkoff, visit Beef. It’s What’s For Dinner.

The rate of a severe form of Escherichia coli diarrhea significantly decreased in 2009, reaching the lowest level since 2004, according to a report by the Centers for Disease Control and Prevention. The incidence of the disease, called Shiga toxin-producing E. coli (STEC) O157 infection, also met the national 2010 Healthy People target in 2009. Infection with E. coli O157 is of particular concern because in 5 percent to 10 percent of cases the infection causes kidney failure and it can be especially dangerous for children and the elderly.

The data were collected through CDC’s Foodborne Diseases Active Surveillance Network, known as FoodNet, the most complete and up-to-date source of information about trends in foodborne illnesses in the United States. FoodNet conducts active surveillance for nine pathogens commonly transmitted through food, and leads studies designed to help health officials better understand how foodborne diseases are impacting Americans. Annual data are compared with data from the previous three years and with data from the first years of surveillance (1996-1998) to analyze trends and measure progress.

“The interventions begun in the late 1990s were successful in decreasing some of these foodborne diseases, but we haven’t seen much recent progress,” said Chris Braden, M.D., acting director of CDC’s Division of Foodborne, Waterborne, and Environmental Diseases (proposed). “To make additional strides against these diseases and ultimately better protect the American people from foodborne illness, CDC, our federal and state partners, and the food industry will need to try new strategies.”

The beef industry, throught the Beef Industry Food Safety Council (BIFSCo), continues to host an annual safety summit that includes an issues update forum highlighting the convergence of safety with numerous other issues, such as the environment, sustainability, human nutrition and animal welfare. The research update session provides a first look at recently completed research projects (including research on E. coli) generating data that can be implemented immediately throughout the industry.

Click here for the complete CDC press release.

The arrival of spring brings more than flowers, fresh grass, and birds chirping, it also means spring cleaning. While many may think of cleaning windows and shifting into a spring wardrobe, why not freshen up your dinner recipe rotation – and fire up the grill – in celebration of the Vernal Equinox?

With farmer’s markets heralding summer’s bounty, the beef checkoff is ready to help you break out of winter’s rut with recipes that make the most of spring and summer ingredients. When grilling, 55 percent of Americans prefer to cook up a steak, like filet, ribeye or T-bone, as opposed to other meats like pork (18%), chicken (14%) or fish (13%). By pairing fresh vegetables and herbs with a sizzling steak, you can tantalize your taste buds with the flavors of the season.

Spring into the season with these recipes, courtesy of the beef checkoff:

• T-Bone Steak with Parmesan-Dusted Mushrooms
• Ribeye Steaks and Seasoned Vegetable Kabobs
• Farmer’s Market Steak Salad

For some more spring meal inspiration and more on beef recipes, storage guidelines and cooking tips, please visit BeefItsWhatsForDinner.com.

In this week’s Missouri Beef Checkoff Chat, we hear from Daren Williams with the National Cattlemen’s Beef Association and Boonville, MO cattle producer Paul Gibbs about the Masters of Beef Advocacy program.

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If you were rescued from a deserted island, what would you want your first meal to be? Sixty-one percent of Americans said they’d want a high-end steak as their first choice, according to a recent survey by Pelegrin Gray for the beef checkoff.

Americans love beef because beef’s great versatility makes it an ideal ingredient for dishes that showcase global flavors. And the food we enjoy in kitchens and restaurants across the country celebrates flavors our ancestors brought with them from around the globe.

Consider trying the following recipes from the beef checkoff to mix up your menu and take a culinary adventure around the world.

• Asian Beef & Broccoli With Noodles
• Mediterranean Beef and Salad Pita
• Adobo Beef Tacos With Pickled Red Onions

For more on beef recipes, storage guidelines and cooking tips, please visit BeefItsWhatsForDinner.com.

June has long been the most popular month for weddings, which means that the summer months leading up to it are busy with parties that shower the bride-to-be with gifts and well-wishes.

Family and friends also are celebrating the impending arrival of summer babies. So, while throwing a shower for a bride- or mom-to-be can feel like a huge task, it helps to know that small plates from the beef checkoff can make entertaining a breeze. Serving small bites allows you to serve the best to your friends and family and enjoy the party, without missing out on all the fun.

According to a recent national survey from Pelegrin Gray for the beef checkoff, beef is most associated with celebrations, compared to chicken, pork or fish. So, here are three great recipe ideas to make your baby/bridal shower a hit:

• Beef Crostini with Balsamic Drizzle & Parmesan Crisps
• Beef Pinwheels
• Mini Beef Tacos with Citrus Salsa

For more festive recipes to serve at your next celebration and every day, look no further than BeefItsWhatsForDinner.com. Visit us online to find recipes, cooking tips, video demonstrations and stats about the many reasons Americans love beef.

All week we have been talking about the “Go! St. Louis Family Fitness weekend”. The annual fitness weekend featured a 5K, children’s fun run, half marathon, full marathon, and marathon relay. Over 225 runners in various events carried the message of beef’s nutritional benefits to the 20,000 event participants by wearing “Discover the Power of Protein” shirts during their races.

three beef enthusiasts prior to the half marathon

The Protein Team is diverse, including individuals ranging from college students to senior citizens, stay-at-homes moms to lawyers and agriculture partners.

According to Karla Klingner Diaz, a runner for the protein team, “I grew up on a cattle farm, and it’s exciting to see checkoff dollars being spent to educate this key demographic.” She went on to add that, “Seeing so many runners in the red beef shirts has to make other participants notice the third-party endorsement of fellow athletes!”

The Kentucky Derby is May 1 and Preakness is May 15. And while horse racing is a sport steeped in history and tradition, what can be more fun than eating some southern-style favorites while watching the horses take a turn around the green? Bring the lawn party to your back yard. You’ll be having fun long after the “Greatest Two Minutes in Sports” is over with these festive recipes, courtesy of the beef checkoff:

• Beef Bites with Peanut-Bourbon Sauce
• Southern Italian Beef Steak & Pasta For Two
• Grilled Beef Steaks with Espresso-Bourbon Sauce

For more recipes, look no further than BeefItsWhatsForDinner.com. Visit us online to find recipes, cooking tips, video demonstrations and stats about the many reasons Americans love beef.

In this week’s Missouri Beef Checkoff Chat, we hear from Jerry Vincent with the Missouri Restaurant Association about how much they appreciate the involvement and support of the beef industry through representation on their board and sponsoring the Pro Start cooking competition which helps train future restaurant industry chefs and management.

Podcast: Play in new window | Download

Maggiano’s, a 44-unit chain, added a new veal item to their menu called Braised Veal Pasta featured in their new Maggiano’s Menu for Two program. The Braised Veal Pasta is savory pieces of slow-braised veal tossed with tender, fresh-herb pasta, mushrooms, spinach and topped with garlic and herb cheese. The new dish is one of two new entrees on the $40 for two menu. It can also be purchased separately for only $13.50.

For more information and veal recipes, visit the checkoff-funded Veal Made Easy Web site.