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STATE BEEF COUNCILS
Building beef demand by inspiring, unifying and supporting an effective state/national checkoff partnership.
Hawaii Promotion Reaches Both Nebraska, California Collaborate Domestic, International Consumers on Cattle, Wine Country Event A single checkofffunded promotion held over two days and coordinated by the Hawaii Beef Industry Council has reached both international and domestic audiences to promote beef The December event involved handing out beef samples and interacting with consumers at a Hawaii Farm Bureau Federation farmer’s market at Kapiolani Community College on Oahu. At this farmer’s market, many tourists – mostly Japanese – will congregate while waiting for their hotel rooms to become ready. Many local residents also frequent these markets. More than 2,000 samples of Short Rib
Sliders were handed out during the event, which was supported by a grant from the Federation Initiative Fund. While everyone enjoyed the samples, international guests were also able to ask questions in Japanese thanks to a professional translator hired by HBIC. These attendees also saw signs in Japanese and could take promotional materials and information on U.S. beef in their own language, courtesy of the Japanese office of the U.S. Meat Export Federation. These interactions and materials encouraged the Japanese consumers to enquire about the availability of safe, wholesome and nutritious U.S. beef in their own country. Hawaii cattle industry volunteers helped provide preparation of the food, staffing of the booth, as well as its construction.
The Nebraska and California Beef Councils recently collaborated on a checkoff-funded program to provide culinary dietitians with a taste of beef production practices set in the ranching communities of Napa and Sonoma County California. The event was hosted by a group of registered dietitians within the Academy of Nutrition and Dietetics who are interested in new culinary skills through experiential, hands-on opportunities. The program began with an interactive session entitled Plates and Palates, which included beef cut identification, an interactive taste and flavor session, and suggestions on creating nutritious meals with beef. The session was led by NCBA staffers under contract to the beef checkoff, with subject matter delivered via a carcass diagram with retail cuts of beef and appropriate cooking methods, a handson exploration of sweet, sour, salty, bitter,
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umami (savory) and fermented with umamirich beef and tastings of two checkoffdeveloped recipes to show how beef fits in a balanced and healthy dietary pattern. In the afternoon, 22 dietitians travelled to Kunde Estates, home of the Sonoma Mountain Hereford ranch. Jim and Marcia (Kunde) Mickelson, fourth generation ranchers and winegrowers, provided a tour of operations at the ranch. At the center of the discussion were the production practices that contribute to meeting a growing global beef demand while balancing environmental responsibility, social diligence, and food safety. The dietitians were provided a tour of the ranch and given a direct approach to understanding the production cycle by handling a sale bull. Regrouping at the Kunde family winery, the dietitians were treated to a tasting of five Kunde wines. During the tasting, the group also took a walking tour of the wine caves and discussed the barrel aging process of premium wines. During the event, a nutrition presentation on the health aspects of lean beef was also provided.
Best Butcher in Texas Sought The Texas Beef Council is identifying the state’s great butchers through a Beef Loving Texans’ Best Butcher in Texas contest. Top butchers are competing over the next month in the regional semifinals in Houston, Dallas and San Antonio. The winners of those three contests will face off at the Austin Food + Wine Festival April 29 to determine the best butcher in Texas. Contestants are competing in a three-part challenge that tests them on cut identification, as well as skills in cutting beef to order and cutting beef for retail merchandising. Competitors receive top marks based on their technique, creativity, presentation and consumer interaction. The ww
Nearly 70 state beef council directors and staff members from 28 states attended the 2017 State Beef Council Orientation at the NCBA offices in Denver March 13-14. The event, coordinated by the Federation, provided attendees with information on the structure, coordination and management of the Federation and the Beef Checkoff Program, with presentations from the Cattlemen’s Beef Board, CattleFax and NCBA staffs. Shown here with NCBA Federation Vice Chairman Dawn Caldwell (left) is the Mississippi contingent: (from left) Andy Berry, executive director of the Mississippi Beef Council; Kevin Brown, Mississippi Farm Bureau Federation; Joe Hancock, Beef Council member; Max Anderson, Beef Council member; Char’Lesa Tadlock, Beef Council member; Mike Smith, Beef Council member; and Tony Thames, Beef Council member.
Kentucky Beefs up Meat Cases The Kentucky Beef Council is working with Remke Markets throughout 2017 to help promote beef in their stores. Signs for the meat case designed by the Federation Design Services team engage beef consumers with recipe ideas that don’t clutter up the cases. A QR code is placed on each sign directing the consumers to a landing page on the KBC website, where they find recipes fitting specific recipe categories. (For instance, a Romantic Nights category is used with Valentine’s Day, and the Comfort with a Twist category works for slow cooker season.) The venture has also opened up an opportunity for KBC to partner with the Remke corporate chef on in-store cooking classes at a couple of the chain’s larger stores.
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contest has brought some of the state’s most talented butchers together, representing an art form that is important to Texas’s cultural heritage. Winners from each region receive a $2,500 cash prize and a seat on the Beef Loving Texans’ Best Butcher Council. The Best Butcher in Texas will receive an additional $5,000 grand prize, a knife set courtesy of Victorinox Swiss Army from their Fibrox Pro Cutlery line as well as inclusion in a full-page co-branded ad in Texas Monthly magazine. The TBC has partnered with culinary schools in the regional semifinal cities to host the events. Beef cuts yielded from each round are being donated to local food banks and their partner agencies to provide meals for those in need.