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.

Mastering Steaks on the Grill

Season It

The best thing about beef is its natural flavor, which is why seasoning the meat with some light herbs and pepper are typically all you need to perfectly prepare your steak. When it comes to grilling, more often than not, the simplest seasoning brings out the most amazing results.

Sizzle It

Grill to medium rare 145F, which is usually about 4-5 minutes on each side for a 3/4-inch cut. Even master grillers beware-- resist the urge to poke, shift, or press down on your steaks. Doing so, pushes out those coveted flavorful juices that make steak such a joy to eat.

Salt It

Some grillers prefer to salt their steaks prior to grilling. Since salt draws out moisture, next time try salting your beef after it comes off the grill in order to retain those hot internal juices. For a bolder taste, try Kosher or Sea Salt and remember it's all about personal preference.

Set It

The last step could be one of the most important. Fight the urge to cut your steak open right away because letting it rest three minutes allows the juices to redistribute evenly throughout the steak. That way nothing gets in the way of you and the happiness on your plate.

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.

Grilling Up Success

The Tri-County Cattlemen’s Association is made up of cattlemen and cattle industry supporters in Henderson, McDonough and Warren counties. Led by a board of directors, the affiliation is well known in the west central Illinois area for grilling high quality steaks and burgers for private parties, banquets, picnics, open houses, field days, and more. In 2013 alone, the Tri-County Cattlemen’s Association fixed 5,525 ribeyes and 2,360 hamburgers for groups like the McDonough County Employees, Monsanto Learning Center, Avon FFA Chapter, Barn Crawl, Birkey’s Farm Store, Henderson County 4-H and Warren County Fair to name a few.

The money raised from these events and activities goes directly into the Tri-County Cattlemen’s Scholarship Fund, which is open to high school seniors in the three counties that plan to major in agriculture or pursue an agriculture career. Over the past several years the affiliate has given six $500 scholarships. The scholarship fund is also supported financially by an auction held each year at the annual banquet. The auction features items such as Cardinals baseball tickets, mineral feeders, semen packages, breeding services and artwork – which banquet guests can bid on to help support the scholarship program. The annual banquet is a great way for cattlemen and industry supporters to gather for an enjoyable evening! For the past several years the banquet has been maximum capacity at the Western Illinois University Grand Ballroom with entertainers such as Baxter Black, Tim Cavanaugh and Drew Hastings. The affiliate would not be where it is today if it weren’t for the support they have received over the years; in 2013, 113 sponsors graciously supporter their cause.

Tri-County Cattlemen's Association Board of Directors

All in all, the quality beef products the Tri-County Cattlemen’s Association provides for different events and activities throughout the year is promotion for the beef industry. The group encourages anyone that has a general desire to promote the beef industry and be involved to contact a board member for more information. Board member contact information is listed on the Affiliate Chapters page at www.illinoisbeef.com.

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.

Leading Locally - Heartland Beef Alliance

Do you want to promote the beef industry in your local community, but are not sure how to start? Learn more about Illinois Beef Association affiliate groups and how they're active industry advocates.

Heartland Beef Alliance members take pride in promoting beef in their area and stay active as a volunteer-lead group engaged in cattle industry happenings. Here are five activities that make the Heartland Beef Alliance a successful group and read the article below for details:

1. Conduct regular business and include educational sessions that will help boost member attendance.
2. Host an annual banquet that doubles as an awards ceremony to recognize outstanding members and an auction that will raise funds for future programs.
3. Promote beef in your community by partnering with existing events/festivals and serve beef samples or sell ribeye sandwiches.
4. Organize activities that add value to membership and create fun networking opportunities like hosting a judging contest or reading to elementary school students.
5. Help sponsor your county fair's beef show.

Also be sure to visit the Heartland Beef Association's website and like them on Facebook!

The Heartland Beef Alliance was revived three years ago by Michael and Sara Prescott and Wes and Martha Green, when they were looking for a cattle group to belong to but, couldn’t find one in their area. An informal meeting was held which attracted 10 cattle producers from the area  in support of developing an Illinois Beef Association (IBA) affiliate group. In the past three years, the group has grown to more 150 members and has expanded its area to not only include Logan, Mason and Tazewell counties, but also Menard and Sangamon when they merged with the Lincoln Land Producers in 2011. The group also has a full board to represent them consisting of President Michael Prescott, Vice President Wes Green, Secretary Martha Green, Treasurer Sara Prescott, and board members, Kevin Murphy, Ryan Alberts and Will Tomlinson. In addition to the Heartland Beef Alliance board, the affiliate also has three members who sit on the IBA Board of Directors which not only represents the Heartland Beef Alliance, but the beef industry as a whole. Bill Graff represents District 5 for the Policy Division, Sara Prescott represents District 5 for the Checkoff Division and Larry Martin represents District 6 for the Policy Division.

The Heartland Beef Alliance works hard each year to conduct several business meetings as well as educational sessions of interest to the group. Topics have included pharmaceuticals that fit into your operation, feed programs, cover crops, government affairs, livestock facilities, and livestock marketing opportunities. The affiliate has been very fortunate to have found individuals who are willing to come out and support the group as well as educate them on changes happening in the cattle industry.  

In addition to regular meetings, the Heartland Beef Alliance also hosts an annual banquet the first Saturday in February in Lincoln, Ill. This is the affiliate’s largest event of the year and includes a meal, recognition of Allied Sponsors, scholarship winners, and an auction full of donated items from the community as well as others involved in the cattle industry. The auction is the group’s biggest fundraiser of the year which helps to provide scholarships to high school seniors involved with cattle and provides funds local beef promotion opportunities. The Heartland Beef Alliance members provide truly outstanding support through the auction which plays a large role in the affiliate’s success.

Beef promotion is a true passion of the Heartland Beef Alliance’s members. The summer months offer several beef promotion activities. The affiliate participates in Sangamon County’s, “A Day in the Country”. The event is a platform for the group to engage the public on the cattle industry. It is completely free to the public and has several agricultural sponsors that allow families to come out for the day and experience a little bit of what country life is all about. The Heartland Beef Alliance served more than 300 taco salad cups to the public and brought a cow-calf pair for everyone to see. During this time, affiliate members answered questions about cattle development, feed costs, and beef production. The group found it to be an amazing event and the perfect opportunity to have a conversation with people about an industry we love and work so hard for every day.    

Fair season is a big undertaking for Heartland Beef Alliance members as the affiliate covers five counties. Members are in attendance to represent the affiliate, and the group sponsored a director chair to the winner of the senior showmanship competition at each county fair. The Heartland Beef Alliance also hosted on a large cookout at the Logan County Fair and provided a taco salad cup to more than 200 individuals on show day. The cookout and taco salad cup were both well received by fair goers.     

The Heartland Beef Alliance was looking for ways to remain active throughout the year and offer fun activities that would benefit cattlemen from all sectors of the cattle industry. The affiliate decided to host a youth livestock judging contest in February, and organized a calf obstacle course and identification of feed grains and livestock equipment. Affiliate volunteers also attend local classrooms to talk to kids about raising cattle. In the future, the group hopes to host a fitting clinic for junior members, an industry tour for affiliate members, and offer more classroom education.  

The Heartland Beef Alliance recognizes the importance of communication with members to stay current on affiliate happenings. Thus, the group created its own website, www.heartlandbeefalliance.com, and a Facebook page to update members and followers on events and activities.

This year the IBA awarded the Heartland Beef Alliance with the Largest Total Affiliate Membership Award at the IBA Summer Conference. The IBA supplied the affiliate with tickets to a Cardinals game this fall as a prize. 

The Heartland Beef Alliance has found success has an active affiliate by communicating with members and stressing the importance of volunteer work to promote the cattle industry. They also work closely with IBA staff to gain access to supplies that help make their events effective.

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. 

Executive Outlook - Reid Blossom Discusses May Beef Month and IBA Programs

IBA Executive Vice President Reid Blossom discusses May Beef Month, the importance of youth livestock events, and IBA summer programs with Steve Bridge, Neuhoff Media agriculture director.

Listen here: http://podcast.sportsradio1450.com/wfmba2/3995204.mp3

May 2013 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 Illinois Beef Association 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 2013 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.