American Heart Association® Certifies Extra Lean Ground Beef as Part of a Heart-Healthy Diet

The Beef Checkoff Program announced today that Extra Lean Ground Beef (Ground Beef that is at least 96% lean, 4% fat) is now certified by the American Heart Association® to display its recognized and respected Heart-Check mark. Retailers now have the opportunity to help identify eight different extra lean beef items as options for part of an overall healthy diet to their shoppers using one of the most trusted nutrition icons on food packaging today.
The extra lean beef cuts that meet the American Heart Association’s® requirements for heart-healthy foods as part of an overall healthy dietary pattern, and are certified to display the Heart-Check mark, include:

• Extra Lean Ground Beef (96% lean, 4% fat)
• Bottom Round Steak (USDA Select grade)
• Sirloin Tip Steak (USDA Select grade)
• Top Sirloin Petite Roast, Boneless (USDA Select grade)
• Top Sirloin Strips (USDA Select grade)
• Top Sirloin Filet (USDA Select grade)
• Top Sirloin Kabob (USDA Select grade)
• Top Sirloin Steak, Boneless, Center Cut (USDA Select grade)

“Beef has many nutritional benefits and having the American Heart Association certify yet another beef cut empowers consumers to feel good about including beef in their diet, not only for its great taste but for its nutritional value,” said Jo Stanko, a cow-calf operator from Steamboat Springs, Colo., and vice chair of the Checkoff’s nutrition and health subcommittee. “Beef farmers and ranchers like myself share a common goal; to help consumers make shopping decisions to fit their needs and lifestyles by educating them about the health benefits of their food. To this end we will continue to support valid science to show consumers how extra lean beef is part of a healthy diet.”

Before putting its Heart-Check mark on any food, the American Heart Association® evaluates it against nutrition requirements based on sound science regarding healthy dietary recommendations, food categories, specific product ingredients and nutrient values.
Multiple retailers with hundreds of stores across the U.S. currently display the Heart-Check mark on certified beef items in the meat case. Retailers and processors can work with the Beef Checkoff Program to receive a discount on the certification fee for the American Heart Association® Food Certification Program.

Resources such as on-pack labels, posters and recipes are available for retailers to use in store and in shopper communications to promote the certified beef cuts.

To learn more about participating in the American Heart Association® Food Certification Program, please visit www.BeefRetail.org.

For more information about your beef checkoff investment, visit MyBeefCheckoff.com.

Illinois Beef Checkoff Referendum Scheduled

IBA encourages a "Yes" vote to keep dollars in the state for beef education and promotion.

SPRINGFIELD, Ill. – Illinois beef producers will have the opportunity to approve a state beef checkoff program, controlled by Illinois cattlemen and women, that could generate additional funds to promote beef in Illinois.

Petitions signed by more than 700 producers were submitted to the Illinois Department of Agriculture requesting a referendum on the Illinois Beef Market Development Act. If approved, the 50-cent per-head that producers would pay into a state checkoff program would supplement the national checkoff program. The program will complement and extend current research, promotion of Illinois-raised beef, and efforts to educate the youth of our industry while strengthening beef demand in the marketplace. The Illinois Department of Agriculture will oversee the referendum process.

“Our current national checkoff started in 1986 and its buying power has been eroded by 56 percent due to inflation over the years,” said Reid Blossom, IBA executive vice president. “Just like input costs on the farm, the cost of promotion and education has risen. The industry must invest in order to reach Illinois consumers and ensure a viable beef business for years to come, and the proposed Illinois Beef Checkoff would help in a number of areas.”

The Illinois Beef Checkoff is a voluntary 50-cent assessment on all beef cattle in Illinois collected at the time of sale. The funds from this collection will be controlled by farmers serving on IBA’s Checkoff Division of the Board of Governors and any cattleman not wishing to participate can have their full assessment refunded.

Alan Adams, a beef producer from Sandwich, said for him, reinstating the Illinois Beef Checkoff makes sense.

“Our industry is up against tremendous adversity,” Adams said. “The national checkoff has been successful in combatting those challenges, but more resources are needed to more aggressively confront beef industry issues that are critical to our way of life. The fast completion of the petition process and early backing from the Vote Yes coalition shows that Illinois beef producers recognize the need to further support our great industry.”

All beef producers in Illinois are entitled to one vote in the referendum. A producer is any person, regardless of age, who has owned or sold cattle in the previous year or presently owns cattle.

The referendum will be held during a 12-day window in February 2015 offering three ways a producer can cast a vote. Illinois producers are strongly encouraged to vote in-person at any Illinois FSA county office from Feb. 16-20 or at the Illinois Beef Expo in Springfield Feb. 19-22. If a producer is unable to access in-person voting locations, a mail-in ballot may be downloaded from the IBA website, www.illinoisbeef.com, between Feb. 16-27 and postmarked no later than close of business Friday, Feb. 27, 2015.

Producers with questions about the procedures and eligibility for voting in this referendum or for more information on how funds generated by the assessment can be used, can contact the Illinois Beef Association at 217-787-4280 or visit www.illinoisbeef.com.

Illinois beef producers are being asked to consider a state checkoff in an effort to increase promotion and education efforts for beef.

BQA: Capturing value through quality beef

Cattlemen have a long-standing commitment to quality beef. Now, they can step up that commitment by participating in the checkoff-funded Beef Quality Assurance (BQA) program and participate in Illinois Beef Association (IBA) sponsored training and certification sessions.

Delivering a quality beef product to the consumer requires more than just superior genetics – trustworthy handling practices are the link that assures consumer satisfaction.

BQA is important to the cattle industry as it gives producers a set of best practices for producing a safe and high-quality beef product. It also gives consumers the assurance that the beef they eat is both healthy and wholesome.

The program covers best management practices such as proper handling and administration of vaccinations and other products, better cattle handling principles, profit tips, and insight to consumer preferences.

“Many producers leave with a sense of validation of the bulk of their practices, but an exited feeling that they have picked up on a few tips that can give them a competitive advantage in the beef market,” said Travis Meteer, state BQA coordinator. “BQA certification serves as hard evidence to the effort and level of care animals receive day in and day out. BQA approved practices lead to a safe, wholesome product that consumers demand. We have all made the comment – what is best for the animal is best for our bottom line. If you are talking the talk then BQA is walking the walk.”

Curt Rincker, a Simmental breeder from Shelbyville, places a lot of value on the BQA program because it was designed by cattlemen for cattlemen and has the research and results to back it up.

“When I realized the improvements made in recent beef audits due to injection sites, I felt it was equally important for the cow-calf sector to also apply the same beef safety practices,” Rincker said.

Rincker’s education through the BQA program has enhanced his day-to-day management practices and enhanced animal well-being on his farm.

“I’ve made a real effort to follow proper injection site guidelines along with more frequent needle and syringe changes during routine vaccinations,” he said. “Practicing more patience in cattle handling procedures and an improved understanding of cattle movement through the BQA program, not only takes stress off of my cows, but takes some stress off of me to. It’s a win-win for all on my farm.”

According to Buzz Iliff, Wyoming Vet Clinic veterinarian, the industry has seen good evidence that a calmer animal stays healthier and provides a much better product in the tenderness of the meat.

“From personal experience, it is gratifying to see producers adopt and follow BQA guidelines and improve their operations,” Iliff said. “More importantly, keeping good treatment records and strictly following withdrawl times on any antibiotics and medications will insure a safer product.”

At the end of the day, the consumer is the industry’s demand driver. If that consumer is willing to open up their wallet, as an industry, we need to produce a consistent product that gives the beef buyer a great eating experience time and time again.

Even at beef’s current high retail prices, John Lundeen, NCBA senior executive director of market research, said consumers are willing to pay the price, but expectations for quality have also risen.

“The checkoff-funded Consumer Beef Index study measures demand drivers and we see taste topping the charts with safety and value following close behind,” Lundeen said. “Those characteristics along with confidence in the beef industry’s production practices are often how consumers describe quality.”

He added that consumers are stepping up to the case and purchasing the product because cattlemen have done a great job to continuously improve their production practices. But, it can’t stop here – the industry is in a strong point now, but producers need to continue to invest in education and keep the momentum going.

“Without a doubt the end-result of all of the BQA guidelines and practices that we as BQA certified producers use, is a safer end-product for our beef consumer. Being BQA certified is the right thing to do and has continued to improve the perception of beef from gate to plate,” Rincker said.

Cattlemen are invited to attend BQA training sessions this winter sponsored by the IBA to learn about the latest best management practices and become BQA certified. There is a $25 registration fee payable at the door to cover the cost of meals and training materials and reservations are encouraged by contacting the IBA at 217-787-4280.

The meetings will begin at 6 p.m. with a meal followed by the training session.

Dates and locations are:

•          Dec. 2, Litchfield, Lincoln Land Community College Arts & Technology Building –               Multipurpose Room
•          Dec. 4, Quincy, Adams County Farm Bureau Building
•          Dec. 9, Paris, Edgar County Fairgrounds – Multipurpose 4-H Building

Beef Producers Promote Positive Image of Agriculture

A Chicago-area mom gave beef producers Mike and Lynn Martz and the entire Larson family the ultimate endorsement after touring their Maple Park farm Oct. 18. She expressed concerns about hormones in beef, but after a discussion about hormones in food from Mike she said she feels confident about choosing beef for dinner.

“I started this journey wondering many things: one of them was ‘Should I pay more for naturally raised, free range, non-hormone added beef? Is it worth the extra money per pound? Am I being an irresponsible parent to NOT want to pay the extra money in feeding my kids?’ Last week, at Larson Farms I got my answer – NO, there is no way I am paying extra. For me, it will be about the cut – not the hormones. In the end, when it comes to added hormones in my beef, ‘Frankly my dear I don’t give a beef.’,” said Lynn Prehm of Naperville.

Welcome to the third year of Illinois Farm Families (IFF) Field Moms – a program for Chicago-area mothers who have questions about farming and how their food is raised. IFF is a coalition of commodity groups for beef, pork, dairy, corn, soy and the Illinois Farm Bureau.

The Field Moms were able to tour the Larson Farms cattle handling facility and learned about the process of ultrasounding cattle. They also viewed the cattle in barns while Mike explained the benefits of confinement feeding from an animal welfare standpoint. He also showed the Field Moms a variety of cattle feeds and discussed nutrition.

 

Before a tapas-style lunch featuring a variety of hearty ground beef meals prepared by Larson Farms family member, Barb, the tour hosts presented a cooking demonstration, and explained marbling, steak selection, and the USDA beef grading system.

Mike pointed out the moms weren’t the only ones that learned from the experience.

“We get a better idea of our consumers and their thoughts,” he said. “The moms were very open-minded and had great questions. The Field Moms program is a great way to share our story about the beef industry.”

The tour was extended to 17 Field Moms and guests, a dietician and national blogger, and Rep. Robyn Gabel (R-Evanston) and constituents. After the tour, the Field Moms were asked to blog about their experience. Read their thoughts about the tour and beef at www.watchusgrow.com.

Illinois Cattlemen Tell USDA: Don't Hijack the Checkoff

The Illinois Beef Association (IBA) recently sent a letter to Agriculture Secretary Vilsack, urging him to cease any efforts to establish an additional beef checkoff under the 1996 General Commodity Promotion, Research and Information Act. IBA President Alan Adams of Sandwich said beef producers in Illinois are highly concerned that this effort by the Secretary will harm the success of the current checkoff and erode producer support.

"Illinois cattlemen will not support any attempt to supplement or replace the Beef Checkoff with the 1996 Act. The 1996 Act is simply not a proper fit for the beef industry," Adams said. "The industry's Beef Checkoff program enjoys the support of a vast majority of beef producers, as it should. Recent research shows that it returns $11.20 for every dollar invested. To impose a new checkoff without a referendum and to lay the control of that program in the hands of the federal government will jeopardize our industry's research and promotion efforts for political gain."

Secretary Vilsack announced to representatives of various stakeholder groups on Sept. 30 that he intended the USDA's Agriculture Marketing Service to begin drafting a proposed rule to implement a supplemental checkoff under the 1996 Act.

"The foundation of the 1985 Beef Checkoff is the participation of state beef councils," Adams said. "Through the state beef councils, grassroots producers invest and direct programs that build demand for their product and help direct research and promotion dollars on the state and national level. By comparison, the 1996 Act is a top down, federally controlled program that not only fails to recognize the role of the states, but places the control and administration of promotion dollars in the hands of bureaucrats in Washington D.C. We oppose greater government control of our industry and heavy-handed, federally-mandated action by giving more power to the federal government."

More information can be found at www.beefUSA.org and producers can sign a petition directing the administration to abandon their efforts to take over the Checkoff here. 

Read IBA letter to Secretary Vilsack regarding the Beef Checkoff

Reach NCBA letter to Secretary Vilsack regarding the Beef Checkoff

FREE BQA Certifications from Sept. 1-Oct. 31

For the third time, Boehringer Ingelheim Vetmedica, Inc. (BIVI) is supporting the checkoff-funded Beef Quality Assurance (BQA) program by sponsoring all online certifications this fall for producers who enroll from Sept. 1-Oct. 31.

Boehringer Ingelheim Vetmedica, Inc. BIVI will pick up the $25-$50 certification fee for beef or dairy producers who are interested in becoming certified or recertified during this period. Visit www.BQA.org/team to take advantage of the open certification period.

The BQA program is important to the cattle industry as it gives producers a set of best practices for producing a safe and high quality beef product. And for dairy producers, this offering is also beneficial as a large percentage of dairy calves and market cows make their way into the food chain.

The BQA certification modules are customized to fit the specific needs of each segment of the cattle industry – cow-calf, stocker, feedyard and dairy operations. The program covers best management practices such as proper handling and administration of vaccinations and other products, eliminating injection site blemishes, and better cattle-handling principles.

“One of the challenges that beef producers face is having all of their employees become BQA-certified,” says Dr. Jerry Woodruff, Professional Services Veterinarian with Boehringer Ingelheim Vetmedica, Inc. “Boehringer Ingelheim Vetmedica’s partnership with BQA helps offset some of those expenses, and we encourage producers and their employees to use the web-based training programs.”

More than 11,000 producers have taken advantage of Boehringer Ingelheim Vetmedica Inc.’s BQA certification partnership. Boehringer Ingelheim Vetmedica Inc.’s partnership also includes financial support of the Beef Cattle Institute at Kansas State University, which developed the certification module.

To become BQA certified, or learn more about the program, visit www.BQA.org/team.

Thinking Outside the Box

It’s a conundrum that’s been a long time coming. Carcass weights are increasing at the same time consumers are looking for smaller portion sizes. To help combat this issue, innovations in beef merchandising have stepped up to the plate.

Bridget Wasser, senior director of meat science and technology for the Beef Innovations Group – funded by the Beef Checkoff, said, “We’re about the consumer – they’re the reason we’re in business.”

It’s no secret that consumers want to know more about their food and are demanding more from the beef industry’s product. According to Wasser, what they demand the most is quality. But, not quality in terms of the USDA grading system. Quality to the consumer combines several different characteristics.

“When consumers are asked about quality they automatically think of taste and the three major attributes of taste are tenderness, juiciness and flavor,” she said. “Our goal is to offer the best possible eating experience every time a consumer chooses beef – consistency is key.”

To help add value to the industry from a retail and foodservice standpoint and to ensure a great eating experience for consumers, meat scientists are being innovative with ways to fabricate traditional cuts from beef carcasses.

“Historically, middle meat cuts (tenderloin, sirloin, ribeye) tended to sell themselves and muscles of the chuck and round were of less value because they were perceived as less tender being used for locomotion,” Wasser said. “The second most tender muscle is actually in the chuck and it’s known as the Flat Iron steak.”

Muscle profiling research is the cornerstone of the Beef Checkoff’s work on innovation with new fabrication methods and the research helped find diamonds in the rough.

For example, research identified tender muscles in the shoulder clod, but traditional fabrication methods didn’t allow access. Due to this, meat scientists have changed beef cutting methods and are encouraging single muscle fabrication.

“With single muscle fabrication, we now we have access to all surfaces of the muscle. There is always going to be a seam of fat that runs between muscles and sometimes there’s connective tissue, which is a barrier to tenderness,” she said. “We can now remove barriers to quality, and make sure we’re cutting across the grain, which is hard to do with multiple muscles present as they lay in different directions.”

Three new cuts from the shoulder clod were released by the Beef Checkoff in the early 2000s and the Petite Tender has become a real success story. The seventh most tender muscle, there are only two Petite Tender’s in the beef carcass and it’s in high demand. According to Wasser, packers are fabricating the muscle in the plant and bagging around 20 together to distribute to food service establishments. The industry is selling between 30-40 million pounds of Petite Tender per year. Currently, there is more demand than we can supply.

During the late 2000s, the Chuck Eye Steak was released. In the food service world it’s referred to as the Del Monico Steak and is popular because it eats like a ribeye, but at the chuck price. Wasser looks for more value to come from this cut in the future.

Phil Bass, meat scientist for Certified Angus Beef, agrees that the beef industry is making progress by adjusting cutting styles.

One of the big accomplishments of the beef community is the way we’re taking these muscles apart to produce more desirable cuts of beef. Just like with the chuck, meat scientists have had success with creating more value with the top sirloin as well.

“Meat cutting is easy – find the seams. It’s like taking apart a puzzle,” Bass said. “The top sirloin is one we haven’t taken the knife to properly. We need to liberate this piece of meat and produce a boneless cut. The top sirloin butt does have a lot of bone attached to it.”

He noted there are several muscles within it that can be appealing steaks. The top sirloin butt is a large piece of meat and fabrication methods decrease the overall diameter, which allows for the ability to cut thicker steaks in a smaller portion size. This is what people are looking for, especially in the food service sector.

“For chefs cooking a 4-ounce steak that’s a half-inch thick there are basically two degrees of doneness – raw and cremated,” Bass said. “So a new cut we’re helping to merchandise, the top sirloin filet or baseball cut, can be eight ounces and an inch and a half thick. The size gives chefs more to work with and it really stands up on the plate – chefs like altitude. It looks good and is more of a value type item, but is still a great eating experience.” 

Meat scientists are constantly looking to find the answers to what is next for beef, how can we do more with less, and how can beef continue to meet consumers’ needs tomorrow, and for years to come. Education is the first step and meat scientists are making efforts in teaching industry stakeholders how to merchandise our product. It’s important for producers to know what is next for their product and the future looks exciting.

Ribeyes on a Rainy Night

Greetings from rural Springfield, where I live with my significant other, Stan, and our blue heeler, Holly. Although our lives are chaotic, we try to have our evening meal together, and it almost always consists of a green salad, a protein (Beef), starch and several veggies. We love a good steak and this past weekend was no exception. Saturday night in the pouring down rain, we were in the machine shed grilling ribeyes on the Traeger®. The ribeye is a well-marbled cut of beef, and that marbling makes it one of the tastiest cuts, too.

Early in the day, we season our steak with just a little garlic pepper, and place it in the refrigerator. Prior to grilling, we take the steak out of the refrigerator and let it warm up to room temperature before placing it on the grill. Then we cook our steak on the preheated grill until it is the desired degree of doneness. We both like our steaks medium rare to medium. One of my favorite web sites, http://beefitswhatsfordinner.com has a great grilling guide, complete with approximate cooking times for various cuts of beef. Be sure to check it out! I love to serve my ribeye with a baked potato and grilled mixed vegetables (mushrooms, squash, onions and peppers).  

In our household we grill year-round, but I know many who look forward to this ritual each spring. With Mother’s Day, graduation and Memorial Day right around the corner, it is time to dust off the grill and be thinking about which cuts of beef you want to try. Remember, some cuts of beef are better suited for the grill than others. You can also see which cuts are best for various cooking methods at beefitswhatsfordinner.com

Come back and visit us next Thursday. You never know what we’ll be cooking!

May 2014 proclaimed as Illinois Beef Month

The Illinois Beef Association (IBA) is pleased to announce that May is Beef Month in Illinois. Governor Pat Quinn has signed the May Beef Month proclamation in recognition of the importance of Illinois’ beef industry to the state’s economy. The IBA is pleased to present the following proclamation:

Whereas, agriculture is one of the State of Illinois’ largest and most important economic drivers; and,

Whereas, agriculture is a diverse industry, both in terms of the commodities it produces and the businesses it supports; and,

Whereas, agriculture-related businesses employ nearly a quarter of the state’s workforce; and,

Whereas, ranked among the top five states in the nation, Illinois is home to 2,531 food companies, with many located in urban communities; and,

Whereas, one major facet of the agricultural landscape of Illinois is the beef industry, which currently produces 615 million pounds of beef per year; and,

Whereas, Illinois beef contributes over $800 million to the Illinois economy and supports more than 18,000 jobs throughout the state; and,

Whereas, the Illinois Beef Association represents many of the 14,800 beef producers in Illinois through producer education, consumer awareness, product promotion, and the advancement of economic and legislative interests; and,

Whereas, the State of Illinois recognizes that the foundation of the Illinois beef industry is the farmer, and the impact of this industry stretches beyond rural farm fields to urban communities; and,

Whereas, Illinois beef is not only found on Illinois plates, but is a supplier of choice to customers around the world; and,

Whereas, leading up to the summer grilling season, the Illinois Beef Association will begin many regional, state, and national efforts to promote beef in order to develop and maintain a profitable and sustainable beef industry; and,

Therefore, I, Pat Quinn, Governor of the State of Illinois, do hereby proclaim May 2014 as Illinois Beef Month in the State of Illinois and do hereby encourage all residents of the Land of Lincoln to support local farmers and our beef industry by recognizing its contributions to the social, cultural, and economic landscape of our state.

Join the IBA in promoting May Beef Month by sharing beef's story and to celebrate the start of summer grilling season. Various activities to promote beef in your area can be anything from visiting your local grocery store or restaurant, presenting beef sticks at a blood drive, visiting with students and teachers about beef, and much more. Contact the IBA office to receive Checkoff funded materials for use in beef promotion.

Beef Quality Assurance Workshops Scheduled

Beef Quality Assurance (BQA) sessions will be held throughout Illinois 
in November and December. These sessions will provide beef producers up-to-date standards and technologies to improve animal welfare and beef quality. 

Meeting dates and locations include: 

Nov. 21 – 6 p.m., American Legion, Lincoln 
Dec. 3 – 6 p.m., Lost in Time, Fairbury 
Dec. 10 – 6 p.m., Head Farms, Blue Mound 

“The Illinois BQA program is a proven education system that teaches sensible management practices that help improve the quality and safety of beef,” said Travis Meteer, University of Illinois Extension beef specialist. “It clearly demonstrates how a producer’s actions on the farm have a huge impact on the final beef product.” 

Beef Quality Assurance is a national program that hopes to raise consumer confidence through offering proper management education and guidelines for the beef industry. 

A $25 fee includes the cost of a meal and training materials. Pre-registration is encouraged. Attendees should RSVP to Shelia Stannard at shelia@illinoisbeef.com or 217-787-4280. 

Beef Producers Promote Positive Image of Agriculture

Moms from the Chicago area toured Larson Farms of Maple Park and learned about the beef industry.

A Chicago-area mom gave beef producers Mike and Lynn Martz the ultimate endorsement after touring their Maple Park farm on Sept. 21. She expressed concerns about hormones in beef, but after a presentation about hormones in food from Mike she said she feels confident about choosing beef for dinner.

Welcome to the second year of Illinois Farm Families (IFF) Field Moms – a program for Chicago-area mothers who have questions about farming and how their food is raised. IFF is a coalition of commodity groups for beef, pork, dairy, corn, soy and the Illinois Farm Bureau.

The Field Moms were able to tour the Martz's cattle handling facility and learned about the process of ultrasounding cattle. They also viewed the cattle in barns while Mike explained the benefits of confinement feeding from an animal welfare standpoint. He also showed the Field Moms a variety of cattle feeds and discussed nutrition.

Moms experience a cattle handling facility.

Before a lunch of roast beef sandwiches, Mike gave a presentation about hormones in food and explained marbling, steak selection, and the USDA beef grading system.

Mike Martz used M&Ms to help Chicago moms visualize the hormone estrogen levels in food. Mike took four jars, enlisting the help of his grandson, and filled each with an M&M to represent each nanogram in the following: (from l to r) 29,400 nanograms (ng) in a single birth control pill, 225 ng in a baked potato, 1.9 ng in a 3 oz.  steak from a steer treated with growth-promotants, and 1.3 ng in a steak from an untreated steer.

Mike pointed out the moms were not the only ones that learned from the experience.

“We get a better idea of our consumers and their thoughts,” he said. “The moms were very open-minded and had great questions. The Field Moms program is a great way to share our story about the beef industry.”

After the tour, the 18 Field Moms in attendance were asked to blog about their experience. Read their thoughts about beef by clicking on the select links below or by visiting www.watchusgrow.org.

Why Consumers Can't Have the iPhone 5, Sprawling Suburbs and the Pitchforked Farmer Too

Amina Nevels, Chicago

“With farmers being charged with feeding more than just their family and their town, and with less space to do it, farmers (although still good stewards of the land) are seeking efficient and effective ways to raise livestock and cultivate the land within the changing times.”

Let’s Talk About Hormones in Meat

Christa Grabske, Mt. Prospect

“After my visit to a cattle farm, I feel even more confident about choosing beef for dinner."

Visiting A CAFO

Katie Grossart, Chicago

“I was amazed at both the amount of work and the amount of technology that goes into farming on Larson Farms.”

Chicago Consumers Enjoy Beef

Sara Prescott volunteered to be a good steward of the Beef Checkoff by sharing beef nutrition and beef production stories on behalf of Illinois’ cattle farmers on Oct 28. Shoppers crowded the aisles of the Williams Sonoma store at the Oak Brook Center in Oak Brook, Ill. For those of you not familiar with Williams Sonoma (I wasn’t) it’s an upscale home goods store where the price tag on a wooden spoon is $40 and where you can engage with a good number of Chicago’s “food elite” consumers.

Sara and I made our trek north from Springfield, armed with several pounds of sirloin and ground beef, and dozens of recipe brochures to conduct cooking demonstrations. Our mission was to show consumers that beef can be a nutritional and economical protein source for meals year-round. We all love grilling season, but what about a pot of chili on a brisk fall day? We also hoped for a few one-on-one conversations so Sara could tell people more about herself as an Illinois beef farmer.

The first recipe Sara demoed was Chili Beef Express, a seven-ingredient recipe that’s packed full of ground beef. Sara stood at a cooktop in the center of the store and prepared the recipe from start to finish explaining the process to shoppers, while I distributed more than 120 samples from a pre-made pot.

Sara Prescott prepares sirloin for Szechuan Beef Stir Fry as shoppers ask questions,
sample chili, and pick up recipe flyers and brochures.

The most common response we heard was “Wow! That’s good!” along with:

“It’s so simple!”

“I’m definitely trying this at home.”

“This makes me want to eat more beef.”

Sara also fielded questions about the differences in labels on ground beef packaging, the nutritional value of beef, the best way to prepare certain cuts of beef, and what her kids do on the farm.

An hour later we were ready for our next recipe, Szechuan Beef Stir Fry. Another easy to prepare and lean dish, shoppers expressed their surprise at the flavor and tenderness of the beef.

With more than 160 samples served and the equivalent of recipe flyers distributed (we ran out of recipe flyers, but luckily were able to tell shoppers they could find the recipes at www.beefitswhatsfordinner.com) we were able to reach nearly 200 consumers in a matter of three hours.

Our time in Oak Brook goes to show that nothing gets a person’s attention more than the smell of beef sizzling in a skillet, that most people want to serve a nutritious, affordable and convenient meal to their families and are relieved to find out that beef is a great option, and that a little time talking about the industry that you love can go a long way.

Chili Beef Express and Szechuan Beef Stir Fry were demoed and sampled at the
Williams Sonoma store in Oak Brook on Oct. 28.

IBA President's Report on Summer Activities

Alan Adams, IBA President

This report takes me from both ends of the state and several places in between. I started the month in Oak Park, Ill., which is a large suburb immediately adjacent to Chicago. I was feeding cattle one Sunday morning when the news came on the tractor radio that Oak Park was passing a “Meatless Monday” proclamation. I called Monday morning and found out that the meetings were televised and recorded so I could review what had happened. The townspeople requesting the resolution made presentations before the village board with terrible accusations about our industry. They said our feedlots were “toxic waste dumps” and that we raised our animals in “cruel and overcrowded confinements”. They also said our beef was unsafe to eat and was “pumped full of antibiotics”.  I’ve been involved in local government for many years and I know when village boards go to training sessions that these kinds of actions are discussed and shared with other attendees. I had visions of several other suburbs passing similar resolutions so I got some help from Jill Johnson, our IBA communications director, and we responded. Jill wrote a nice editorial rebutting the claims and sent it out to several outlets as well as to Oak Park. I asked Oak Park if they would give me time to rebut the claims and they said yes, so I went in to see them personally. I used a little of my time to rebut the claims, but I also invited them out to the DeKalb County Fair at Sandwich in September, and to tour some beef farms while in the area. I really hope some of them take me up on the offer because if you are not familiar with the Sandwich Fair it’s a dandy. There are also plenty of beef farms nearby to visit and show them the truth about how we raise our cattle. I got a call the next day from a reporter from the paper in Oak Park and he said he would like to come out to the fair and write a story. Even if nothing comes of it I’m still glad we made the effort to respond. I think we have to use every opportunity available to tell the truth about what we do.

We had another interesting opportunity to represent beef producers when we were invited to meet with several administrators from the University of Illinois (U of I). It was a nice opportunity to hear about many of the challenges the University faces and to pass on the concerns of beef producers. I really appreciate all the effort Farm Bureau President Philip Nelson put into organizing the meeting. The animal science department is currently the highest ranked research department in the country. I emphasized how important it is to our industry that top research is continued and that important faculty positions in animal science be maintained. One remark that President Bob Easter made has stuck with me and was especially concerning.  He said that “many” graduates of rural schools are not getting the course work in high school that will allow them to be successful at the U of I. I’ve had a number of conversations over the years concerning the very low percentage of veterinary students who are interested in large animal work. I have to believe that most large animal veterinarians brought an interest in animal care from their home life and the thought of our very best rural students possibly held back because of lack of resources in our high schools is very disturbing.

I attended quite a few other meetings this month, but I especially want to thank the members who attended our two regional affiliates meetings in Mt.Vernon, Ill., and Ottawa, Ill. It was a nice opportunity for our staff and affiliate leaders to meet and share their thoughts. I had several opportunities to visit affiliates as vice president and one thing I learned is that when you ask beef producers for their opinion you better be ready for what happens next! The staff went back with lots of notes and many new ideas. I know we will be organizing more in the future, so if you want one in your area start calling the office now with your ideas! I hope to get to visit with many more of you when the meeting season gets going after harvest. JoAnn and I enjoy taking our camper anywhere so if you would like my attendance at a function just call. 

I can’t end this article without saying something about the State Fair. JoAnn and I went down for Ag Day and had a great time. We had several important contacts that will help further our members’ interests, but I think the highlight of the day was seeing how well the beef industry was represented. From the quality of the animals to the pride shown in their care it was a great display of the very best rural Illinois has to offer. 

Cooking Demonstration Turned Education Opportunity

Last month, the Illinois Beef Association (IBA) participated in numerous activities at the Illinois State Fair. I (Jill) had the privilege of conducting a cooking demonstration on Wed., Aug. 14, at the Hobby Arts and Crafts building for Lean Beef Day. For you livestock people, the Hobby, Arts, and Crafts Building is on the “other side” of the fairgrounds. I am relatively new to the cooking demonstration arena, but nonetheless packed up my utensils and hoped for the best. I prepared East West Flank Steak Wraps – a simple, delicious, and lean beef dish. I was allotted an hour for the demonstration, however the recipe only takes 35 minutes to prepare. We decided to add a beef trivia session to the end of the cooking demonstration to fill time and encourage audience interaction. What, in my mind, was a simple beef promotion effort turned into a great opportunity and moment of engagement. I was fascinated by the pointed question and answer session this trivia game prompted. I wanted to share with you the top questions I was asked.

What does the word “Choice” mean on a label?

What is the best way to defrost beef?

Should I feel bad about not being able to afford “Natural” beef and why is it labeled “Natural”?

How can I save money when purchasing beef at the grocery store?

How to beef farmers care for their cattle?

Why are cattle fed corn?

How do I choose the appropriate beef cuts?

Where can I find beef recipes?

How can I tell if beef is done cooking?

What I learned from answering these questions is that a vast majority of people are concerned about price, animal welfare, and food safety, and that consumers are genuinely excited and eager to learn more about beef. Having a passion for the beef business, and being open and genuine in dealing with people makes disarming skeptical or uneasy consumers simple.

Interaction with consumers is the only way to make a connection and share our story. I understand that defending your livelihood can be intimidating. But, if people have the opportunity to discover that it is indeed other people that have the same values and concerns as they do producing their beef, negative assumptions about beef production will dwindle.

Beefing up the State Fair Experience

The Illinois Beef Association (IBA) was on hand throughout the Illinois State Fair with new programs to promote beef and youth development along with activities like the favorite tradition the Ribeye Corral. Enjoy the recap of events below and visit our website for a detailed description. 

Beef Up Your Memorial Day Meals

Fire up your grills this Memorial Day weekend! These Teriyaki Steak Skewers are perfect for a backyard barbecue with family and friends.

Teriyaki Steak Skewers

Marinade time: 15 minutes to 2 hours

Total recipe time: 30 to 35 minutes

Makes 4 servings

Serving size: 3 skewers per serving

Ingredients

• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 package (5.2 to 6.8 ounces) fried rice blend, prepared according to package directions (optional)
• Thinly sliced green onions

Marinade

• 1/2 cup dry sherry
• 1/3 cup reduced-sodium or regular soy sauce
• 2 tablespoons honey
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger

Instructions

1. Combine marinade ingredients in medium bowl. Cover and refrigerate 1/4 cup marinade. Cut beef steak crosswise into 1/4-inch thick strips. Add beef to remaining marinade in bowl; toss to coat. Cover and refrigerate 15 minutes to 2 hours, turning occasionally.
2. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Thread beef, weaving back and forth, onto each skewer.
3. Place skewers on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 6 to 8 minutes), turning occasionally and brushing with reserved 1/4 cup marinade.
4. Serve skewers with rice, if desired. Garnish with onions.

Nutritional Information

Nutrition information per serving: 198 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 638 mg sodium; 8 g carbohydrate; 0 g fiber; 27 g protein; 10.3 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 1.7 mg iron; 30.6 mcg selenium; 4.9 mg zinc; 99.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of choline.