December 2011
Contact: , 402-856-2097;
Look for Beef Briefs to be delivered the first of each month – your snapshot of beef checkoff news affecting the dairy and beef industries. Editor’s note: please feel free to use these news items as space allows in your publication or online content. If you would like to expand on a certain topic, please e-mail Melissa Slagle at mslagle@beefboard.org.
In case you missed it…
… Get the latest updates by “friending” MyBeefCheckoff on Facebook.
… Click here to find the latest Dairy Beef Quality Assurance “tip of the month”.
… The beef checkoff recently visited with Wisconsin dairy producer Keith York about the benefits of the checkoff to his own operation. Watch his video here.
California Restaurant Receives State Beef Backer Award
Bully’s East Restaurant is found in the sun-kissed city of San Diego. The restaurant was opened in 1971 and since has been remodeled with many of the old wall decorations and structures still intact, adding character to the overall dining experience. With a laid back, casual atmosphere, Bully’s is a great place to enjoy a nice steak dinner with family or watch your favorite sports game with friends. They are known for their award-winning prime rib and offer many other steaks and beef dishes.
“Bully’s East Restaurant has become a San Diego tradition over the years. With their friendly service, great value and high-quality beef you are sure to be satisfied. They show their commitment to providing customers with a satisfying dining experience by carefully selecting the beef used and honing in on their preparation techniques,” states Bill Dale, executive director of the California Beef Council. “That is what sets this restaurant apart and made them very deserving of this award.”
Click more to learn about your state beef council efforts.
Stockings Up, Steak Knives Ready
Before you know it we’ll be trimming the tree and wrapping presents. As the holiday season draws near, we can’t help but imagine all the wonderful food that comes with that time of year. When it comes time for friends and family to gather ‘round your table, holiday roasts will delight their senses.
So let’s talk roasts with tips from the beef checkoff! Did you know there are two ways to roast beef? You can choose to oven roast, also known as dry roast. This method is perfect for tender roasts like Tenderloin, Tri-Tip, Top Loin and more. Check out our awe-inspiring Classic Tenderloin with Cranberry Drizzle for maximum deliciousness!
If you want a fork-tender, fall apart roast, pot-roasting or braising is your best bet. This method is great for less tender cuts like chuck shoulder roast and bottom round roast. Our comforting, one-pot meal for Yankee Beef Pot Roast will fill the bellies around the dinner table.
And don’t worry; carving a beef roast is easier than you might think. Watch our Roasting and Carving video, and you’ll be serving guests like a pro!
Consumer Response to Food Price Inflation
Food inflation has led a large percentage of consumers to adjust how they budget for food purchases. Checkoff research conducted in 2008 and again in 2011 demonstrated that frugal shopping behaviors have been widely adopted and are affecting beef purchasing decisions.
Consumers are reacting to the pressure of high prices at the pump, economic uncertainty and escalating food costs and one of the most common methods to cut household costs is to reduce food expenses.
This study revealed that price sensitive consumers view steak as an expensive food and it often is at the top of the list for cut backs to reduce food expenses.
Leveraging consumers’ love of steak, its great taste and superior nutrition profile with recipes and information about how it can be affordable and a great value may resonate with price sensitive consumers as a means to increase beef purchases.
Read the entire article in the checkoff’s Beef Issues Quarterly e-newsletter.
Switching From Aussie Beef to U.S. Beef
A new U.S. beef promotion in Japan is developing the country’s appetite for U.S. middle meats. With funding from the beef checkoff, USDA, and corn checkoff funds from several states, the effort centers on a partnership between leading Japanese supermarket chain, Ito Yokado, and the U.S. Meat Export Federation (USMEF), a contractor of the beef checkoff. Key to its success is Ito Yokado’s recent agreement to shift all of its middle-meats purchases from Australian beef to premium U.S. cuts. It stands to open new trade options and help sustain both volume and value of American beef exports. Click here for details.
Range Beef Cow Symposium XXII
The checkoff is currently participating in the Range Beef Cow Symposium through Dec. 1 in Mitchell, Neb., through its Beef Quality Assurance (BQA) program. The biennial symposium has the reputation of being an excellent educational program, offering practical production management information. Well-known speakers will present updates about topics including beef industry issues, genetics, reproduction, range and forage management, cattle health, beef nutrition and more. For more about the checkoff’s BQA program, visit www.bqa.org.
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.
SOCIAL MEDIA