Certified Hereford Beef News

lower due to the pandemic. This summer’s “Hereford Spectacular” event will be July 3-9 at the American Royal Complex in Kansas City, Mo., with 2,101 entries and 1,755 head registered for the show by 864 junior exhibitors.

These exhibitors come from 41 different states and Canada, one of the largest state representations in JNHE history. This summer showcase provides an opportunity for competition of National Junior Hereford Association (NJHA) members and their cattle projects, along with plenty of events for the entire family. Beyond the showring, there are also contests, both virtual and live, to grow the junior members in their leadership, public speaking, and other life skills. The virtual contests are underway in preparation for the big event, with close to 400 youth participating in extemporaneous speech, illustrated speech, individual sales, peewee speech, and the photography contest. In May, junior members interviewed for $28,000 in scholarships from the Hereford Youth Foundation of America that will be awarded at the JNHE.

“We are thrilled to welcome Hereford families back to Kansas City as we get ready to celebrate the 4th of July and the JNHE with our friends from across the country at this Hereford Spectacular event,” says Amy Cowan, American Hereford Association Director of Youth Activities and Foundation.

About the American Hereford Association. The AHA, with headquarters in Kansas City, Mo., is one of the largest U.S. beef breed associations. The notfor-profit organization, along with its subsidiaries — Certified Hereford Beef (CHB) LLC, Hereford Publications Inc. (HPI), and American Beef Records Association (ABRA) — provides programs and services for its members and their customers while promoting the Hereford breed and supporting education, youth, and research. For more information about the Association, visit www.Hereford.org.

Burkholder Joins the Certified Hereford Beef Team. The Certified Hereford Beef (CHB) brand welcomed Brenyn Burkholder as the marketing coordinator on June 1.

Brenyn Burkholder is a Texas A&M graduate from Boerne, Texas. She grew up showing livestock and competing in judging events as an active member of 4-H and FFA. She graduated with a bachelor’s degree in animal science, a bachelor’s degree in agricultural communications and journalism, and a certificate in meat science. While in college, she studied abroad with the Animal Science Department in England, Scotland, and Ireland during the summer of 2018.

Brenyn was also a member of the Texas A&M Meat Judging Team and Wool Judging Team. She was an All American in both meat judging and wool judging. Brenyn was a founding officer for the Texas A&M Meat Science and Technology Association, the first meat science club in Texas A&M’s history. In founding the organization, she created a brand guide, logo, website, and social media accounts for the association. In its first year, the association provided over 2,000 servings of beef to The 12th Can, an on-campus food pantry at Texas A&M University in collaboration with Cactus Cares. Brenyn was also a member of the College of Agriculture and Life Science Student Council, Sigma Alpha Sorority, Agricultural Communications of Tomorrow, and the Saddle and Sirloin Club.

Brenyn’s work experience uniquely combined her passion for agriculture and communications. For over two years, Brenyn worked as a student assistant for the Path to the Plate program under Texas A&M AgriLife Extension. Through her position, she educated consumers about agriculture and its connection to health by producing more than 20 educational videos, creating more than 250 social media graphics, implementing agriculture campaigns, writing articles on the nutritional value of agriculture products, and assisting with extension events. Brenyn has also worked for Producers Cooperative Association as an inside feed sales assistant. She has interned for FlexTran Animal Care, Willoughby Livestock Sales, Show Barn Flix, the State Fair of Texas, and the Houston Livestock Show and Rodeo.

The Impact of Marbling on Beef. With the growing number of labels, brands, and programs populating the meat case, it can be difficult for consumers to discern the best cuts to bring home to their families.

The white flecks of fat found between muscle fibers, otherwise known as “marbling,” is a reliable indicator of quality beef and can help ensure a more positive eating experience.

The characteristic flavors of meat are derived from the various types of fat different species deposit, giving beef, pork, and lamb their own unique flavor profiles. A variety of factors can affect the composition of beef fat, thus altering its flavor, one of the most impactful factors being cattle diet1. British breeds like Herefords are commonly utilized in conventional cattle production because they are known to produce highly marbled, tender, great tasting beef using less feed than other common cattle breeds2 .

In addition to enhancing the flavor of beef products, marbling plays a functional role in meat consumption as well; the more marbling, the easier the product is to eat. There are three theories that support this, the first of which is commonly known as the “Swiss Cheese” theory. This theory states that because fat is easier to bite through than muscle, the more marbling a cut has, the more tender the cooked product should be3. The next is the “Lubrication” theory, and much like oil in a car engine, beef fat lubricates the inside of your mouth while chewing, evenly distributing flavor from the fats and making it easier to chew4. Lastly, the “Insurance” theory states that marbling protects against drying out in the event of overcooking5 .

When picking out meat in the grocery store, one of the most impactful questions you can ask your butcher is simply what quality grade the beef you are buying is, and if it is a breed specific program like Certified Hereford Beef. Selecting conventionally raised grain finished beef cuts with the greatest amount of marbling is the best way to ensure a positive eating experience. Quality grades such as Prime, Choice, and Select are assigned to beef carcasses at the processing plant and follow the individual cuts from packer to plate. USDA Prime grade beef contains the greatest amount of marbling, followed by Choice, and finally Select.

According to a 2019 study at Kansas State University6, in a blind taste test, CHB Premium Upper ⅔ Choice beef was rated higher than USDA Prime beef from nonbreed specific programs. This is a testament to the high standards and uncompromising genetic integrity of the Certified Hereford Beef brand and the tireless efforts of the Hereford farm and ranch families across America to provide the highest quality product possible. Because of these efforts, consumers can be confident they are getting the best quality beef for their buck while supporting their local Hereford rancher. References 1Adhikari, Chambers IV, Miller, Vazquez-Araujo, Bhumiratana, & Philip, 2011 2Retallick et al., 2017 3Smith, King, & Carpenter, 1973 4Carpenter, 1962 5Briskey and Kauffman, 1971 6Kansas State University, Consumer evaluation of Certified Hereford Beef in comparison to USDA Choice, Prime, and Upper ⅔ Choice beef from black hided cattle, April 2019

About Certified Hereford Beef. CHB is a premium branded beef program built on the tradition of family farmers and ranchers across the United States. Established in 1995 by a group of Hereford producers, the Certified Hereford Beef® brand is the only Hereford beef brand in the industry owned by an alliance of local Hereford farmers and ranchers. Their dedication to raising high quality Hereford cattle results in a superior beef product for an unforgettable dining experience.