Celebrate Thanksgiving With Beef
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Suggested Lead: With Thanksgiving quickly approaching, people have turkey on their minds, but they shouldn’t forget beef! Nine of the 29 lean beef cuts now available at retail are roasts, making them great solutions for holiday dinners. By selecting a lean roast, consumers can enjoy a delicious holiday meal while still watching their waistlines. What makes a roast such a great solution for Thanksgiving? Dave Zino, executive chef for the beef checkoff, is here to help.
Zino 1: “Well, roasts are great for Thanksgiving because they’re larger cuts and they can feed more than just a couple of people. They’re easy to prepare. We have two basic types of roasts – we have moist heat cooking roasts or pot roasts and then we also have dry heat cooking roasts such as oven roasts, and those include everything from a round tip roast to a rump roast to top sirloin roast to a beef tenderloin or a rib roast. Many, many options for you out there. And even if you’re not feeding a crowd, make the roast on Thanksgiving day and enjoy the leftovers and sandwiches on Friday for the big football game, or salads, or even for breakfast as well with toast and eggs.” (:42 seconds)
Zino 2: “That’s the best place to go and I always like to say before you go get all the know at BeefItsWhatsForDinner.com. A great, great website with a ton of different recipes, we have how-to videos, we actually have a video on doing an oven roast, and there’s also a tool on there called the interactive meat case. You highlight a cut and it will give you cut names, recipes, cooking information and background on that cut. So it’s really, really a great site to go to – very consumer-friendly and as I said before, it’s the place that I go before I go to the store.” (:35 seconds)
Finally, we asked Chef Zino what his favorite Thanksgiving dish is that uses beef.
Zino 3: “My favorite thing to have at Thanksgiving, well, I would do a nice standing rib roast and that to me is just a great way to tell your family that you care about them and you want to share a great beef-eating experience with them. But sometimes with that said it’s kind of like asking me who is my favorite child. There’s a roast for every occasion – I also like pot roast because to me it just brings back memories of my youth when on Sundays my mom would make that nice fork-tender pot roast with carrots and potatoes and just a real stick-to-your-ribs kind of meal.” (:36 seconds)
For more about your beef checkoff investment, visit MyBeefCheckoff.com. Happy Thanksgiving!
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
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