National Cattlemen - January 2019

N A T I O N A L C AT T L E M E N The trusted leader and definitive voice of the beef industry January 2019 • Vol. 35, No. 4 • NCBA.org

Water, and Sage Grouse, and Wolves – Oh My!

New Year, New Congress

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Welcome to 2019. And welcome to at least two years of a divided government. By now the dust has settled from the midterm elections, and new Members of Congress are situated in to their offices on Capitol Hill. What will it all mean for cattle producers?

Let’s start with the big picture. President Trump’s Administration will be buoyed by Senate Republicans, who remain firmly in control of the upper chamber. However, the Democratic gains in the House of Representatives gave the Democrats command over the lower chamber. They are likely to use their new-found authority to take the Trump Administration to task. Expect oversight hearings, subpoenas, and lots of public drama.

No cabinet secretary is safe. Still, not all hope is lost for the 116th Congress.

A “divided government” where no single party controls the White House, Senate, and House of Representatives is a common occurrence. Since 1981, a divided government has occurred following 14 of 19 Congressional elections. Plenty of opportunities to advance the public policy priorities of cattle producers will present themselves, and NCBA stands ready to capitalize.

“NCBA is fully committed to working across both sides of the aisle to deliver policy wins for cattle producers,” said Allison Rivera, NCBA executive director of government affairs.

“We look forward to working with House and Senate leaders to fix overly-restrictive Hours of Service rules for livestock haulers – an issue that resonates with Republicans and Democrats who understand these rules were not written with the livestock industry in mind.”

NCBA’s Political Action Committee (PAC) demonstrates a firm commitment to supporting friends of the cattle business, no matter what party they happen to belong to. The PAC supported a number of successful Democratic candidates, including Sanford Bishop (GA), David Scott (GA), Darin Soto (FL), Jim Costa (CA), Kurt Schrader (OR), Henry Cuellar (TX), Filmon Vela (TX), and Sylvia Garcia (TX).

When it comes to specific issues, international trade looks set to become a major focal point early on. Late last year the Trump Administration concluded negotiations on a trade agreement designed to replace the North American Free Trade Agreement. The new deal, called the U.S.-Mexico-Canada Agreement (USMCA), has been signed by all three countries but must be approved

by Congress before it can be implemented.

Democrats have expressed some reservations about the deal, but President Trump is itching to move forward.

While much of the country was getting into the holiday spirit, a few radical environmental groups – and one Member of Congress – seemed determined to take a more combative approach. Their target: Policy actions designed to improve conservation outcomes and reduce the regulatory burden on rural communities. Stinging criticism from livestock industry opponents is nothing new, but the vicious attacks on seemingly common-sense proposals signals that cattle producers are in for a long 2019.

For starters, take the reaction to the new water rule proposed by the Trump Administration. The rule is designed to replace the disastrous 2015 Waters of the United States (WOTUS) rule, which vastly expanded federal authority and even brought irregular streams and ditches under federal jurisdiction. Days before the new water rule proposal was announced, a one-page talking points document drafted by the Environmental Protection Agency was leaked. A reporter wrote up a story summarizing the points but never published the leaked document. Still, the response from environmental groups was swift and conclusive. “Critics assail leaked details of scaled-back rule,” read the headline.

Never mind that none of the groups had actually seen the document for themselves. Never mind that one-page document could hardly capture the nuances of a complex regulatory rule. The environmental groups prejudged the outcome and never looked back.

NCBA refrained from commenting until the announcement was official. Once the details checked out, NCBA President Kevin Kester joined the rest of the agriculture community in welcoming the new rule.

“The proposed water rule provides safeguards to keep our waters clean and clear rules for landowners to follow,” he said.

“We look forward to engaging with the Environmental Protection Agency and Army Corps of Engineers to finalize the rule.”

NCBA Vice President Marty Smith also praised the rule, making a live appearance on RFD-TV’s Market Day Report to discuss the details.

Separately, the Trump Administration announced another improvement on a flawed environmental regulation from 2015. Like the new water rule, the release of updates to the 2015 Sage Grouse plan amendments engendered hysteria from radical environmental groups. But their rhetoric simply does not match reality.

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IN THIS ISSUE Leadership Comments 2 Governance 4

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Getting to Know How Chuck Communicates with Consumers

The Politics of Asking

By Kevin Kester, NCBA President

By Kendal Frazier, NCBA CEO

When I was growing up, a popular high-tech gift for Christmas was a cassette recorder. That was then.

Today cassette recorders are decidedly out of fashion.

Of course, my generation is Baby Boomer, born 1946 – 1964. We were important to marketers in the not-toodistant past, but that time has come and gone. In short, technology has left us in the dust.

Today the critical generation for successful marketing is the Millennial, born between 1981 and 1996. The beef industry targets the Older Millennial parent (age 25-34), who will influence the next generation. Millennials have access to technology Baby Boomers couldn’t even fathom. As a result, they engage with technology differently, shop differently and get information differently. All are critical for the beef industry.

That’s why through the beef checkoff program and Beef. It’s What’s For Dinner.® brand, Chuck Knows Beef is making a grand entrance onto the technology and food marketing scene

N A T I O N A L

CATTLEMEN

THE OFFICIAL PUBLICATION OF NCBA 2018 NCBA Leadership: President Kevin Kester President-elect Jennifer Houston Vice President Marty Smith Treasurer Joe Guild Federation Division Chair Dawn Caldwell Federation Division Vice-Chair Laurie Munns Policy Division Chair Jerry Bohn Policy Division Vice-Chair Don Schiefelbein Immediate Past President Craig Uden Chief Executive Officer Kendal Frazier Senior Editor Associate Editor Contributing Writers

John Robinson Brittany Schaneman Kevin Kester Walt Barnhart Todd Johnson Ed Frank Max Moncaster Kate Maher

Creative Director Don Waite Graphic Designer Dancinee Jennings For ad sales, contact Jill DeLucero or Beka Wall at 303-694-0305.

Contact NCBA: 9110 E. Nichols Ave., Suite 300, Centennial, CO 80112 (303-694-0305); Washington D.C.: 1275 Pennsylvania Ave. N.W., Suite 801, Washington, D.C. 20004 (202-347-0228). National Cattlemen’s Beef Association reserves the right to refuse advertising in any of its publications. National Cattlemen’s Beef Association does not accept political advertising in any of its publications.

National Cattlemen’s Beef Association does not accept any advertising promoting third-party lawsuits that have not been endorsed by the board of directors. ©2018 National Cattlemen’s Beef Association. All rights reserved. The contents of this magazine may not be reproduced by any means, in whole or part, without the prior written consent of the National Cattlemen’s Beef Association.

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over the next couple of months. Chuck is an all-knowing beef expert powered by Google artificial intelligence that is helping today’s consumers by serving as a personal guide to all things beef. We like to think he has the know-how of a rancher, the skills of a chef and the sense of humor of a dad.

Here’s how Chuck works: Most of you have heard of Amazon Alexa or Google Home Assistant – whether you have one of these devices in your home or not.

These are small smart-speakers – some of them the size of a small hamburger – that run off of wireless internet and can be accessed by simple voice commands, with artificial intelligence built in that can answer your questions.

Research shows 42 percent of people use one of these smart speakers in the kitchen, and almost half of all smart speaker users have used their device to find a recipe or for cooking assistance.

Research recently conducted by the beef team shows that 70 percent of people agree that technical support would be helpful when shopping for beef, and 65 percent agree it would influence their purchasing decision.

The numbers are compelling. Today there are more than 50 million smart speaker owners in the United States.

Is that a lot? Consider that it took 13 years for the television to reach 50 million owners. Smart speakers have done it in two.

Chuck Knows Beef goes beyond just the smart speaker. Those with access to the internet can go to ChuckKnowsBeef. com and engage with the same knowledgeable, fun-loving entity. Chuck brings the Beef. It’s What’s For Dinner. brand to life with his personality and his ability to help consumers choose the right cut of beef, find out about its nutrition or prepare it properly. Chuck knows beef cooking methods, recipes and more.

Over the past year more than 11 million people have been driven to the new BeefItsWhatsForDinner.com website, getting answers to questions about beef from pasture to plate. This new addition to the technology tool bag now makes information even more accessible.

So keep your eye out for Chuck.

Or, better yet, go online to www. chuckknowsbeef.com and ask him a question about beef. You will be encouraged by how well this checkofffunded artificial intelligence grasps the facts about the product you raise.

The staff at NCBA, as a contractor to the Beef Checkoff Program, refuses to let technology leave beef in the dust. We’re on the cutting edge of technology to make sure we’re leveraging every piece of it to excite and educate consumers about all things beef.

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Stay up to date on all industry and NCBA news with a push of a button.

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Asking for something can be tricky business.

Whether it is a favor or a birthday present, many of us prefer hints and suggestions over direct requests. But when it comes to the policy issues that affect cattle producers across the country, NCBA cannot afford to mince words.

Instead, our advocacy efforts focus on three key ingredients needed in every political “ask.”

Explaining the impact of a public policy decision is always a good place to start. Lawmakers and regulators do not typically intend to cause harm, but many fail to understand the true consequences of their actions. When the 2015 Waters of the United States (WOTUS) rule was released, many folks outside the agriculture community did not realize how burdensome the rule would be for landowners. But once NCBA explained that the rule meant farmers and ranchers might need a federal permit to build a simple stock pond, the gravity of the situation became clear.

Last month, the Trump Administration followed through on a promise to create a replacement for the 2015 WOTUS rule. The new proposed water rule gives the federal government more appropriate boundaries – and gives cattle producers an opportunity to talk about the impact of federal actions in a positive way. A more precise definition of federal jurisdiction will provide muchneeded relief for farms and ranches across the country. Under the 2015 WOTUS definition, my entire ranch is subject to federal jurisdiction. Under the new water rule, none of it will be.

Identifying risk is another important aspect of “asking” in politics. While immediate crises tend to attract attention, addressing long-term threats to cattle producers and their families remains critical. That is why NCBA advocated for the creation of a new foot-and-mouth disease (FMD) vaccine bank in the 2018 Farm Bill.

Securing authorization and funding to build a new vaccine bank was no easy

feat. But our government affairs team in D.C. was able to effectively explain the risks of an uncontained FMD outbreak to lawmakers. The figures are staggering: An outbreak in U.S. herds would cause an estimated loss of nearly all beef exports, which this year would amount to over $8 billion. For the beef and pork sectors combined, a slow response to an outbreak could cost more than $125 billion over ten years. Risks like that are too great for Congress to ignore.

Finally, a compelling political “ask” includes an appeal to shared values. With less than 2 percent of the American population involved in production agriculture, we cannot count on people to understand our business.

However, we can often count on federal decision-makers and the American public to support principles like fairness and equality.

Take fake meat for example. You do not have to be a cattle producer to recognize that lab-grown fake meat manufacturers should play by the same rules as everyone else. Lowering food safety and labeling standards for labgrown products would hardly be equal, plus it would put consumers at risk.

Many organizations outside of animal agriculture recognize this fact and are counting on the U.S. Department of Agriculture to hold lab-grown products to account.

Judging by NCBA’s record of success on our 2018 policy priorities, the recipe for policy advocacy seems to be working. Still, as producers know all too well, the gears of government never stop turning. As a new Congress takes power in Washington, D.C., constant vigilance will be a necessity.

I know our government affairs team is up to the task. But they need your help in determining NCBA’s policy direction for the upcoming year. The process will kick off in New Orleans at the end of the month, as we come together for the Cattle Industry Convention and NCBA Trade Show. Hope to see you there!

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Have you ever wished you could have an impact on the future of the cattle industry?

You CAN by contributing to NCBA PAC Make a contribution— make an impact!

We all have our own level at which we can offer our support.

To learn more or donate, visit: www.NCBA.org or call 866-BEEF-USA

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116th Congress Continued from page 1

NCBA will be pushing for Congress to approve the current version of USMCA, which keeps the highly successful framework for beef and cattle trade in place. Unrestricted, duty-free, science-based trade with Canada and Mexico has allowed U.S. producers to flourish. Hopefully Congress acts quickly on the deal, rather than engaging in a lengthy, drawn out approval process.

Environmental regulations are also sure to figure into the mix. It remains to be seen how aggressive Congress will be in trying to prevent further regulatory reforms by the Trump Administration.

“In 2018, a bipartisan Senate led the charge to rid cattle producers of burdensome reporting requirements under Comprehensive Environmental Response, Compensation and Liability Act (CERCLA),” said Deputy Environmental Counsel Mary-Thomas Hart. “We look forward to continued bipartisan efforts in the 116th Congress to reduce environmental regulatory burdens for America’s cattle producers.”

Despite new political realities, NCBA looks poised to continue enhancing the business climate for producers in 2019. NCBA’s 2019 public policy priorities will be determined at the Cattle Industry Convention and NCBA Trade Show in New Orleans.

Membership News

The Kansas Livestock Association was recognized by NCBA leadership for their outstanding membership efforts during the annual KLA Convention in November.

During the closing session, NCBA Policy Division Chairman Jerry Bohn presented KLA President Barb Downey (left) of Wamego, Kan., and KLA CEO Matt Teagarden (right) with a print to honor the association’s work.

Environmental Issues Continued from page 1

“The 2015 Sage Grouse plan amendments failed to incorporate critical input from local stakeholders and risked causing serious damage to sage grouse conservation efforts,” said Ethan Lane, executive director of the Public Lands Council and National Cattlemen’s Beef Association Federal Lands. “We are pleased to see the administration continue its efforts to bring the 2015 amendments in-line with state plans that better account for the diverse ecosystems across the West.”

The last event that deserves mention did not spring from a radical environmental group directly. Instead, it came from a federal lawmaker dedicated to carrying their water in Congress: U.S. Representative Peter DeFazio (D-OR). In a recent speech, he decided to call supporters of a bill delisting the gray wolf “idiots.”

The gray wolf has long been a symbol of the broken Endangered Species Act (ESA) process. Despite a recovery recognized years ago by Obama Administration scientists, environmental groups have abused the legal system to keep wolves under federal management. Returning the power to manage the gray wolf to the states attracted bipartisan support in Congress, but that was clearly not enough to sway Rep. DeFazio. The 59 cases of livestock attacks carried out by gray wolves in southern Oregon this year did not seem to matter, either.

NCBA wasted no time in responding to Rep. DeFazio, publishing an opinion piece in a local Oregon paper that highlighted his callous approach to rural communities.

However, in the grand scheme of things, one-off fights will not improve the effectiveness of the ESA. Both wildlife and rural communities need Congress to act on comprehensive ESA modernization without delay.

Governance Test Your Knowledge of NCBA Governance How well do you know the governance structure of your National Cattlemen’s Beef Association? Take this short 10-question quiz and find out!

You can research the answers to the questions on the NCBA website at www.ncba.org. However, we encourage you to see which you know the answer to before taking that route.

There isn’t a passing or failing grade for your results. But we hope after testing your knowledge you will know more about the framework of the organization working for you and other cattlemen and women throughout the United States.

1. How many members are there on the NCBA Executive Committee? a. b. c. d.

4 17 37 55

2. What year was the merger between the National Cattlemen’s Association and the National Live Stock and Meat Board? a. b. c. d.

1922 1958 1985 1996

3. At NCBA meetings, who may vote on Federation Division questions? a. Anyone who pays the checkoff b. Federation Directors who represent qualified state beef councils c. All NCBA Directors d. Only NCBA Officers

4. How many official NCBA Board meetings are held each year? a. b. c. d.

Two Three Four Six

5. In what way can NCBA members overturn policy adopted on at NCBA summer meetings? a. They cannot overturn official policy adopted at the summer meeting b. If 20% of the membership in four regions disapprove through a member mail ballot c. If a majority of members petition to overturn it d. If they convince NCBA officers to overturn it

6. Who is allowed to introduce resolutions for NCBA policy?

a. Any state affiliate that has invested in a board seat b. Individual members c. NCBA Leadership d. All of the above

7. How many policy affiliates does NCBA have?

a. 25 state, six national breed, two packer and three allied industry organizations b. 44 state and four national breed organizations c. 36 state, four national breed and two packer organizations d. 0 state organizations

8. Who appoints members to NCBA Policy committees?

a. State Policy Affiliates and Breed Associations b. NCBA Officers c. NCBA President d. NCBA CEO

9. When does NCBA Policy become official each year?

a. Immediately after the vote at an official Board meeting b. Immediately after the vote at the summer Board meeting c. The following calendar year d. In the fall, after the Member Mail Ballot has been completed. (New Policy book available Jan. 1.)

10. Which of the NCBA officer(s) is/ are appointed? a. b. c. d.

Treasurer Vice President and Treasurer Policy and Federation Division Chairs None of the above

Answers on page 7

ALLIED INDUSTRY DIRECTORY These are companies that have teamed with NCBA as allied industry members, demonstrating their commitment to the beef industry. Their involvement strengthens our future. NCBA members are urged to support these partners in turn by purchasing their products and services.

Those who would like to become allied industry partners with NCBA (securing a premium booth placement at the next annual convention and trade show), please call the Association Marketing team at 303-694-0305.

GOLD LEVEL SPONSORS (Minimum $100,000 Investment) Boehringer Ingelheim Merial is now part of Boehringer Ingelheim

www.bi-vetmedica.com Caterpillar www.cat.com Central Life Sciences www.centrallifesciences.com Corteva Agriscience™ The agriculture division of DowDuPont™

www.corteva.com John Deere www.deere.com Merck Animal Health www.merck-animal-health-usa.com Micro Technologies www.microtechnologies.com New Holland Agriculture www.newholland.com Purina Animal Nutrition LLC www.purinamills.com/cattle Ritchie Industries Inc. https://ritchiefount.com/ Zoetis Animal Health www.zoetis.com ALLIED INDUSTRY COUNCIL AgriLabs IMI Global, Inc. Allflex USA, Inc. Lallemand Animal Nutrition Animal Health International Massey Ferguson Bayer Animal Health Norbrook, Inc. CHR-HANSEN Rabo AgriFinance Elanco Roto-Mix Farm Credit Council Y-Tex Grow Safe Systems, Ltd

ALLIED INDUSTRY PARTNERS ADM Alliance Nutrition, Inc. Laird Manufacturing Agri-Pro Enterprises of Meat & Livestock Iowa, Inc. Australia, Ltd. Alltech, Inc. Micronutrients American Hereford Association Moly Manufacturing Arm and Hammer Mootral Animal Nutrition Neogen Anipro New Generation Bank of America Merril Lynch Supplements Barenbrug USA Noble Research Institute Beef Magazine Novus International Bimeda Parker McCrory Biozyme PBS Animal Health Cabela’s Phibro Animal Health Cargill Animal Nutrition Priefert Ranch Equipment Case IH Certified Angus Beef Quali Tech, Inc. Certified Hereford Beef Quality Liquid Feeds CME Group R&R Machine Works DATAMARS, Inc. RFD-TV Diamond V Roper/Stetson/Tin Haul Embryotics Apparel and Footwear ENDOVAC-Animal Health Stone Manufacturing Furst-McNess Company Summit Livestock Gallagher Facilities Gravely, an Ariens Superior Livestock Company Tarter Farm and Ranch Greeley Hat Works Equipment Hartford Livestock Insurance The Vit-E-Men Co. Inc./ Life Products Hayden Outdoors Real Estate Tru-Test Group Huvepharma, Inc. U.S. Premium Beef Hyundai Construction Vermeer Equipment Insure My Forage Vitalix Kent Nutrition Group Westway Feeds Krone Zinpro Performance Minerals Kunafin “The Insectary”

PRODUCT COUNCIL American Foods Group Beef Products Inc. Cargill Meat Solutions Culvers Darden Restaurants Fareway Stores, Inc. Five Guys JBS

McDonald’s Corporation National Beef Packing Omaha Steaks Performance Food Group Preferred Beef Group Tyson Fresh Meats Wendy’s International

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NATIONAL CATTLEMEN 5

Beef Genetics Researchers Seek to Understand Technology Utilization: Survey Respondents Sought From Kansas State University Beef cattle producers have a wide range of selection tools available for use in selection of breeding stock.

These range from visual appraisal to EPD (expected progeny differences) and selection indexes that leverage genomic technologies. Adoption of new technologies by the beef industry has dramatically changed beef cattle selection strategies and opportunities.

Beef genetics and genomic tools continue to evolve at a rapid rate.

To aid the development of new selection tools and their adoption by producers, researchers seek to understand current attitudes and perceptions of industry stakeholders.

Producers and industry participants are encouraged to take part in an online survey to help inform the development of a new beef cattle selection decision support tool. This work is part of the activities funded through a recent USDA Agriculture and Food Research Initiative Critical Agriculture Research and Extension grant (2018-68008-27888) awarded to research and extension

faculty at the University of NebraskaLincoln, Kansas State University, USDA-ARS US Meat Animal Research Center and a leading genetic evaluation software developer, Theta Solutions, LLC. “Bull purchasing decisions need to account for differing marketing goals and environmental constraints to improve profitability and sustainability, but these are unique to each herd as producerspecific production goals and inputs vary considerably,” says Dr. Matt Spangler, project director and University of Nebraska-Lincoln professor.

Industry research suggests that current bull purchasing decisions do not appear to use all relevant information available. Spangler adds, “Our team of leading beef genetic researchers and extension specialists aims to develop and provide software that enables beef producers to make more profitable genetic selection decisions, integrating additive and non-additive genetic effects, available resources, and firmlevel economics.”

The online survey of industry stakeholders will explore their

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knowledge, attitudes and perceptions of current and envisioned beef genetic selection tools. Survey responses will be anonymous and summarized to help develop new selection tools and training programs.

The survey is accessible until January 15, 2019, at: https://kstate.qualtrics.com/jfe/form/ SV_aXJA9F3EyMfmSpf “I encourage cattlemen to participate in this survey to help Dr. Spangler and his team as they develop the best tool possible to assist cattlemen in their selection decisions,” says Josh White, executive director of producer education at NCBA and a member of the project

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advisory board. “Most genetic selection resources for beef cattle have been focused on seedstock cattle. This project is uniquely focused on developing resources for the commercial cattleman.”

For more details on the survey or the planned research or extension activities outlined in the USDA CARE project, contact Bob Weaber at bweaber@ksu. edu, 785-532-1460.

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NATIONAL CATTLEMEN

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Building beef demand by inspiring, unifying and supporting an effective state/national checkoff partnership.

Oklahoma Has Highly Successful Facebook Video Campaign

A video campaign conducted by the Oklahoma Beef Council on its Facebook page has had some exceptional results. Since it was introduced Sept. 25, 2018, the videos have had more than 464,000 total views – including more than 92,000 paid views. Total impressions since the campaign’s inception are nearly 2.6 million.

Topics for the short videos include ranching, ranch newlyweds, ranch dogs, sustainability, cooking beef and much more.

“Our goal for this campaign has been to connect consumers with Oklahoma’s farming and ranching families in an authentic way, using heart, a little edge and some humor,” says OBC Executive Director Heather Buckmaster.

“Our agency, Rural Gone Urban, has certainly delivered on our vision beyond what we could have imagined.”

The most popular video to date has been the “Ranch Kids” video, in which a rancher’s children talk about what they believe he does all day – including their vision of him joyriding on the ATV and taking naps. Another features a newlywed ranching couple in a friendly

contest to see how well they know each other, while another lets a cattleman dad express how much he appreciates his daughters.

“My personal favorite is the “Girl Dad” video, because it connects to the hopes and dreams all parents have for their children, from the ranch to the city,” says Buckmaster.

To view the Oklahoma Facebook videos go to www.facebook/oklabeef and click on videos.

The New York Beef Council executed seven successful one-onone beef industry immersion events for influential bloggers in the state over the last two years. The tours generated positive social media outreach about important beef industry topics and helped build NYBC relationships with key New York social influencers. The tours were made possible in part from funding from the Federation of State Beef Councils.

Each blogger was matched with a state farm for the tour. The blogger and beef producer spent valuable time together working on and walking the farm, feeding animals, using the animal handling system, discussing economics and the environment and more. After the tour, the blogger, farm family and sometimes extended farm family or neighbors sat down to dinner cooked

by NYBC. After the tour the blogger created a recipe and posted about their farm experience.

Post-tour surveys found that bloggers and producers alike enjoyed the relaxed conversation that connected them, which sometimes included family memories, the trials of farm life and why the producers chose the livelihood. Thousands of blogger followers shared in some of the experiences the bloggers themselves encountered.

Blogger communication was extended in the winter months with innovative meat case tours. NYBC coordinated the 3-hour retail tours with bloggers to learn about this often-overwhelming area of the grocery store. NYBC met the social influencer at a local grocery store or butcher shop and worked with the meat manager to guide the blogger through the meat case and answer questions. After the tour the bloggers were given a review about types of beef, meat cut names and variety of cooking techniques for each cut.

Bloggers were then given a cut of beef with which they were unfamiliar and invited to create a recipe and post their experience. This initiative resulted in more than 10,729,932 impressions via social media.

Alabama Cattlemen Expand Beef Story in October

Beef Curriculum Boosted for Students in South Dakota Educators from across South Dakota have again been given a chance to incorporate beef and beef information into their classrooms through a program funded by the South Dakota Beef Industry Council. Teachers in family and consumer science, agricultural education and ProStart areas are part of the effort, which kicked off in August prior to the start of the school year.

The Family and Consumer Science (FACS) program allows teachers to purchase beef for cooking labs and nutrition education in their classrooms.

Federation Assists New York in One-on-One Influencer Tours

It also allows family and consumer science teachers to partner with their school’s ag teacher to broaden the curriculum, helping share a complete pasture to plate experience.

“We continue to receive very positive feedback from the teachers about the programs,” according to Holly Swee, SDBIC director of nutrition. “They often comment on how they would not be able to afford beef cooking labs without these programs and how much the students enjoy the lessons and utilize them at home.”

Swee says last year’s program reached 46 schools from across the state and had a direct impact on about 6,300 middle and high school-aged students. “We expect similar outcomes in this year’s program,” Swee says.

October was Beef Month in Alabama, and the Alabama Cattlemen’s Association worked overtime to conduct and fund efforts throughout the state to promote beef. Events, advertising and a beef retail and foodservice sales push helped increase the focus on beef among consumers throughout the state.

Work by county Cattlemen’s chapters complemented efforts by the state association and activated Alabama cattlemen and women to get more involved with telling the beef story. Among the state’s efforts were: • On the popular Rick & Bubba Show, a syndicated comedic radio program based in

Birmingham, Bibb County cattleman Ashton Cottingham, an agriscience teacher, and ACA staffer Ali Cantrell talked beef.

The live segment was in addition to Beef.

It’s What’s For Dinner. advertising on the show during the month; • Fall BEEF 101 programs at Auburn University educated more than 150 influencers about beef from pasture to plate. Teachers, beef salesmen and culinary students experienced cattle up-closeand-personal and learned more about the beef carcass; and • Using storybooks provided by the ACA, Alabama cattlemen educated elementary students about beef. Many cattlemen brought along a beef animal to bring the beef production story to life. Hundreds of students became more familiar with beef throughout October.

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NATIONAL CATTLEMEN 7

What’s the Value in Cattlemen’s College?

By Jesse Fulton M.S. – Associate Director of Producer Education

Have you ever wished you had an expert who specialized in cattle handling, genetics, reproduction, or even cattle health that you could ask questions about your cattle? Well, now you do at the 2019 Cattlemen’s College in New Orleans, La., January 29-30!

Having some trouble with cattle flow in your working facilities? Let’s talk about it at the “Geaux with the Flow: Practical Facility Design & Cattle Handling” demo sessions Jan. 29, starting at 4:30 p.m. Cattle facility design and welfare expert Temple Grandin and cattle stockmanship expert Dean Fish hope to answer all your questions and provide feedback to improve your cattle handling facilities. So, bring a sketch or even some pictures of your cattle handling facilities to show the experts!

New this year on Wednesday, Jan. 30, we have asked some of the top, most respected cattle reproduction, genetics, and health experts in the cattle industry to be a part of an “Ask the Expert” lounge, where producers can take all their questions on cattle repro, genetics, and health to members of the eBeef Team, the Repro

Taskforce, and Zoetis. Now’s your chance to talk to some of the leading experts in their field for guidance on the decisions you make in these areas on your operation.

Need to recharge your batteries?

Swing by the Beef Advocacy Coffee Chat between Cattlemen’s College sessions. There you can learn about the latest beef resources and speak with some of the top beef industry advocates. You can also learn more about the Masters of Beef Advocacy program and how Beef.

It’s What’s For Dinner. is helping us “Rethink The Ranch.” There will also be a panel discussion at 10:15 a.m. on Wednesday with the advocacy experts.

That’s not all the 2019 Cattlemen’s College has to offer… that’s just the icing on the cake. We also have 24 breakout sessions on Wednesday with some of the industry’s leading experts in their fields, who will focus on grazing management, nutrition, improving the business side of the cattle industry, plus many more!

Now, I know what you are thinking: how do you go to 24 sessions in three hours? Don’t worry, we thought of that part, too! Now with three “Producer Choice” sessions offered on Tuesday, you can see at least six different sessions live over two days at Cattlemen’s College.

Plus, we record all the sessions and offer them to you at no extra charge through the Cattlemen’s College

Online Campus a few weeks after convention.

You can go and re-listen to the sessions you attended or missed on your own time as many times as you want!

Robin Falkner, DVM, Zoetis beef technical services manager said, “Over the past 25 years that I have been involved with Cattlemen’s College, the knowledge gained and the friendships created have made me a better cattleman and a better veterinarian.”

Now, that’s just the education part. We also enjoy a Tuesday night reception to network with fellow cattlemen. Then join us for the opening general session, “Greater Expectations, Bigger Opportunities” with Bill Cordingley, managing director, head of wholesale banking at Rabobank North America, over breakfast Wednesday morning. Finally, during lunch on Wednesday we will provide a recap of

the 24 sessions from that day.

“I don’t know why you wouldn’t be in New Orleans,” said Falkner “It’s a break from the cold weather, it’s a chance to network with and learn from fellow cattlemen, and it’s a chance for you to take information home that will make you more successful.”

If you still have questions about Cattlemen’s College, email producered@beef.org. We’d be happy to get you on the phone and discuss this educational opportunity with you!

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Market Matters Record Production and Overwhelming Supplies, More Pork on the Way producer margins have averaged around a breakeven this year. Vertically integrated operator margins have been positive all year, boosted by strong packing profitability. With money in their pockets and the outlook for cheap grain input costs to continue, large producers will continue to expand operations.

Unlike the beef industry where slaughter capacity has been roughly flat, more hog slaughter capacity has been added in recent years. Additional packing capacity added in fourth quarter 2018 increased estimated capacity by 10,000 head per day compared to last year and over 10 percent higher than 2015. With the increased capacity, expansion for hog producers is not at a sacrifice to bargaining position, as the leverage situation should remain more balanced.

The challenge for the hog and pork industry will be growing exports to maintain retail and wholesale pork values and keep supplies in check. Exports are

expected to grow by 4 percent in 2019, continue to expand and new harvest failing to keep pace with production capacity has been added. Exports are not and increasing domestic supplies by expected to keep pace with production, 1 pound to 52.3 USDA F.I. Barrow and Gilt Slaughter pounds per-capita.

2,600 The signing of the 2,500 new U.S.-Mexico2,400 Canada trade 2018 agreement will be 2,300 positive to exports, 2017 2,200 as would a free trade 2,100 agreement with 5-Yr. 2,000 Avg. Japan. The effects of 5-Yr. Range ASF on the market 1,900 are unknown.

1,800 Further spread in 1,700 China and Europe 1,600 could be positive to Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec exports, even if trade Week Source: USDA & CattleFax disputes persist, but adding to per-capita meat and poultry an outbreak in the U.S. would have clear supplies. Consumers are valuing beef at a negative implications to the market. premium to pork, but increased supplies Bottom Line: Hog production will will still be restrictive to beef prices. continue to grow in 2019 as operations Head (1,000s)

By Patrick Linnell, Analyst, CattleFax Headlines in the hog and pork industry have been far from subtle in 2018. Record production and overwhelming supplies, tariffs and trade wars, along with African Swine Fever (ASF), are among the first to come to mind. Despite the immense uncertainty and whipsaw volatility, expansion in the pork industry has happened and will continue for the foreseeable future.

The September USDA Hogs and Pigs Report showed the market hog inventory 2.9 percent larger than a year ago. Roughly speaking, these hogs will be slaughtered by February. The report also indicated that producers intend to increase farrowings – and this was even before the optimism of the U.S.-MexicoCanada trade agreement announcement.

Trendline growth in pigs per litter implies a 2.5 to 3.5 percent growth in marketings well into 2019.

Through the market turbulence, hog

2018 Year In Review: Cattle Prices a Mixed Bag

By Katelyn McCullock, Senior Economist, quarter, up over $20 per cwt on average, Livestock Marketing Information Center and second and third quarters remaining The cattle/beef puzzle in 2018 is near close to a year ago. In fact, the fourth complete as the year draws to a close. This quarter of this year is expected to be the month’s article lowest quarter of MED. & LRG. #1 STEER CALF PRICES 500-600 Pounds, Southern Plains, Weekly reviews how cattle $ Per Cwt. 2018, coming in prices fared within 220 $4 to $6 per cwt 210 the context of near under last year.

200 record high beef Still, this news 190 production and is somewhat 180 large supplies of surprising 170 competing meats. 160 given the high U.S. commercial 150 supplies of meat 140 beef production on the market Avg. 2012-16 2017 2018 was the second and several Data Source: USDA AMS largest on record consecutive years at 26.9 billion pounds, an increase for the of larger calf crops. Demand for calves year of 2.8 percent. The highest record remained strong for most of the year, and year was 2002 at 27.1 billion pounds. prices were higher than anticipated earlier Record amounts of competing meats were in the year. produced with pork rising 3.1 percent Cattle feeders struggled with (estimated) year-over-year and chicken compressed margins in 2018. Despite up 2.6 percent (estimated). In the face of rather low feed costs, prices of feeder those supply increases, stronger prices cattle and calves were higher, but fed compared to a year earlier in just one prices remained systemically lower. Feeder segment of the beef production chain steer prices weighing 700-800 pounds would be noteworthy. are expected to gain about 1 to 2 percent Steer calf prices of 500-600 pound on 2017’s annual average in the Southern fared rather well in 2018 and it is Plains. Prices throughout the year, though, estimated that in the Southern Plains they were volatile. First quarter, again, was the will finish the year about 3 percent above bright spot for this segment seeing gains of 2017. That was driven by a very strong first more than $10 per cwt. The lowest quarter JAN

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of the year was the second quarter, falling prices will likely be lower next year. In about $5 per cwt relative to 2017. The part, it’s because the number of cattle fourth quarter is expected to be below last on feed has remained high. There are year but will not drag the annual average several questions in the air for next year. below a year The number MED. & LRG. #1 FEEDER STEER PRICES 700-800 Pounds, Southern Plains, Weekly ago. of slaughter$ Per Cwt. 190 Fed cattle ready cattle is 180 prices were not expected to 170 stubbornly slow, given the lower in 2018. 160 size of the calf 150 First quarter crop in 2018.

140 was the only Beef demand has 130 quarter to see shown strength year-over-year this year, but the 120 gains in the big question is Avg. 2012-16 2017 2018 Data Source: USDA AMS negotiated will it continue.

5 market If it does weaken, average. That quarter gained 2 percent, it only strengthens the argument that fed but subsequent quarters averaged $110 cattle prices will struggle to see higher to $116, compared to last year’s $112prices in 2019. In essence, that may cap $132 per cwt. Part of the loss in these feeder cattle prices in 2019. values was the loss in value of non-meat On the calf side, demand for calves is items, such as hides. Packer margins were expected to be about the same, along with strong through most of 2018. However, prices in 2019, on average. However, the because of higher volumes of cattle those seasonal pattern is likely more flat, gains did not trickle down to the feedlot without the large price increases in the sector. Commercial cattle feeding returns first quarter that we saw in 2018. As long had only a single positive month in 2018, as feed costs remain low and forage according to LMIC calculations. prospects remain strong, demand for With feedlots suffering significant calves should follow and prevent calf loses for an extended period of time, it’s prices from collapsing in 2019. expected that 700-800 pound feeder JAN

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Beef Producers Should Be Prepared for a Cold January

By Don Day, Jr. Meteorologist Editor’s Note: NCBA members can read weekly updates from meteorologist Don Day Jr. by logging onto www.NCBA.org.

A common question for the weatherman this time of year is, “Will we ring in the New Year with lots of cold or will we have a nice January thaw?” After a rough and tumble December many are hoping for a thaw to start 2019.

While December was stormy there were good things about it for some. First, good rains fell in California putting an

end to the wildfire season, and second, snowpack conditions in the west got a nice boost. Of course, the ice/snow in portions of the far south and all airport and travel delays over the holidays were not welcome!

When formulating a long-term forecast, especially during the winter season, we pay close attention to the following large-scale features across the globe that can impact our weather and climate: 1. Sea surface temperatures, especially in the Pacific. El Niño or La Niña?

2. Is the jet stream blocked or slow to change?

3. High or low sunspot activity?

4. Other variables such as snow cover in Siberia, stratospheric warming, etc.

Sea Surface Temperatures. A weak El Niño will persist into January. The warmer waters between South America and Australia will help to produce an active

storm track across California and through the lower 48 states. Warmer than average temperatures will persist in the Gulf of Alaska which historically has been a cold signal for the lower states in January.

Sea surface water temperatures suggest a cold January.

Jet stream blockage? Sometimes in the course of midwinter the jet stream can find itself “stuck in place.” In past winters with severe cold, the jet stream caused persistent weather to hold for several weeks, locking areas in either warm regimes or cold ones. Jet stream blockage has been historically more likely in low solar years. With sunspot activity at a very low pace into the New Year, the lack of sunspot activity will enhance the chances of blocking. With the possibility of blocking patterns developing in January, this is also a cold signal for January.

Now on to those other variables.

Northern Hemispheric snow extent

has been above average since late November, including Siberia and portions of Northwest Canada. High in the stratosphere we watch for episodes of high altitude warming near the North Pole/Arctic areas. These episodes of warming cause the atmosphere to expand vertically, helping to push colder air in the higher latitudes south into North America and sometimes Europe. With good snow cover and warming events likely in the higher stratosphere, cold is more likely to move south into the United States.

The scorecard for January is straight forward. January is likely going to be colder than normal for most of the nation, especially from the Rockies to the East Coast. It looks like just the West Coast and the Pacific Northwest will have a mild January.

Beef producers should be prepared for what could be a cold January that may also extend into February.

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Don’t Discount Customer Satisfaction in Beef’s Success Don Close, Vice President, Animal Protein Analyst, RaboResearch Food & Agribusiness Beef quality grades have been getting better at an amazing pace. This improvement has resulted in a reliably great eating experience for consumers, which in turn has kept beef demand strong. The cattle industry has benefitted from this strong demand. Is it worth continuing to push quality barriers in the face of lower-priced pork and chicken and a potential economy slow-down on the horizon?

Quality Keeps Beef for Dinner The first Beef Quality Audit in 1991 set the objectives for the industry to provide high-quality beef. It has taken a lot of years with a lot of incremental steps, but that decision 27 years ago is now paying immeasurable dividends to the industry.

• Overall genetic improvement in cattle • Improvements in animal health and feeding technology • The transition to more camera grading • More cattle being sold on a formula basis, which encourages cattle feeders to beat quality expectations in order to qualify for premiums While the cattle industry has been working at overall quality improvement, the broiler and hog sectors have continued to push production efficiencies to be low-cost providers. While they have achieved those goals, they now struggle with chicken and pork products that can’t compete with beef for the consumer’s eating experience.

In most analyses, current strength in domestic beef demand is credited to the strength of the overall economy and consumer confidence. While this is an important component, we frequently overlook the fact that improved beef quality and a consistently pleasant eating experience are huge drivers in beef’s resurgence in the market.

When discussing the growth of beef exports in recent years, it’s important to remember that story is not an overnight success. The U.S. (and North America collectively) has built a reputation for safe, quality and ultra-high quality beef products. The current contribution of exports to the price of a fed steer is more than $300 a head.

Watching the success of U.S. exports and wanting to gain a share of that high-end market, other cattle-producing countries are working at improving beef quality by increasing their numbers of grain-fed cattle. As others try to replicate our success, we must continue to push quality standards to stay on top.

Feeders Forced to Balance Efficiency with Quality Since the pursuit for quality started 27 years ago, feeders have met challenges. Formula selling has steadily increased the quality bar because cattle must grade in the upper 50 percent of the day of slaughter to be qualified for premiums. Therefore, cattle feeders are feeding cattle additional days to improve grading rates. The increased offerings of choice and prime are narrowing the choice/select spread.

As feedyards keep cattle on feed longer in pursuit of the ever-improving grading rates, the numbers of yield grade 4s and 5s have grown. While the discounts on Y4s and Y5s don’t seem

to be as severe as they used to be, the added feed cost associated with the longer feeding periods and excess finish shouldn’t be overlooked.

Despite these challenges, the role feeders play in providing high-quality product is crucial for the industry. Again, most opinions attribute the current strength of beef demand to the strength of the economy. I argue that we cannot and should not overlook the role of the Beef Quality Audit in making beef eaters happy and keeping beef products safe.

Maintaining these standards will keep beef demand strong even when the economy begins to soften and we face increased competition from other, lowerpriced meats.

To continue incentivizing cattle feeders to keep up the quality consumers have come to expect, it may be time to replace the choice/select spread with a choice/branded spread or a choice/prime spread.

If you are interested in additional insights into the beef industry, find the closest Rabo AgriFinance office on www.RaboAg.com.

Rabo AgriFinance is a leading financial services provider for agricultural producers and agribusinesses in the United States.

Adding value through industry expertise, client-focused solutions and long-term business relationships, Rabo AgriFinance offers a comprehensive portfolio of services that gives producers the right products to prepare for and take advantage of market opportunities. This comprehensive suite includes loans, insurance, input finance and effective risk management products. Rabo AgriFinance is a division of Rabobank, a premier bank to the global agriculture industry and one of the world’s largest and strongest banks.

Rabo AgriFinance is an equal opportunity provider.

Creating Content in the NCBA Culinary Center, Funded by the Beef Checkoff

“Content is king” may be a cliché in the marketing world, but it speaks to the importance of creating engaging videos, articles and other content to capture attention in today’s crowded marketplace.

If content is king, it needs a castle, and the recently remodeled NCBA Culinary Center, funded by the Beef Checkoff, serves as a palace for supply chain partners to create content to support driving beef sales.

Recent supply chain content projects in the culinary center include helping a restaurant group increase its customers’ steak satisfaction; working with a beef jerky manufacturer to develop recipes that incorporate its product as an ingredient; collaborating with a foodservice distribution company and a global spice manufacturer to develop innovative beef recipes; and driving traffic to RATIONAL USA booths at tradeshows, which were co-sponsored by the beef checkoff. The facility served as a home to the talent (both culinary and creative), equipment and tools

to inspire the creation of all the content, as well as a production studio for several of the projects.

The adjacent article details the hard work that went into crafting training videos for CraftWorks Restaurants & Breweries, Inc., to increase steak grilling consistency at their Gordon Biersch restaurants – everything from the testing that went into determining proper cooking procedures to the production of the videos in the culinary center. While the filming focused on the facility’s commercial kitchen, the remodeled “chefs-table” area served as a home base for the CraftWorks executives who attended the video shoot. Ample seating and counterspace enabled the restaurant group’s staff to monitor the production while attending to other business.

When partnering with a beef jerky manufacturer, the culinary center also served as a creative space for the team that brings you Beef. It’s What’s For Dinner. to develop recipes featuring beef jerky as an ingredient in an array of unexpected dishes, such as pasta, potato skins and even cookies. The recipes are currently available on BeefItsWhatsForDinner.com. By the time this article is published, the facility will have served as the production studio for a series of videos which show home cooks how to prepare these easy-tomake dishes.

The facility served as a hub of

supervision. Culinary center chefs inspiration when the beef checkoff brought together a leading foodservice distributor collaborated with the equipment and a leader in spices and sauces to manufacturer to develop dishes which develop restaurant-quality recipes that highlight both the equipment’s capabilities combine trending global flavors and lesser as well as beef’s versatility to be served known beef cuts to inspire chefs across at foodservice industry trade shows. the country. The spice company flew its These dishes were filmed being prepared culinary team out to Centennial, Colo., and the subsequent videos were used across social media to promote joint to collaborate with the beef experts in appearances at trade shows such as the the culinary center, experimenting with National Restaurant Association Show flavors such as sriracha and Korean BBQ and the International Dairy Deli Bakery sauce and cuts like Sirloin Bavette and Association Show.

Ribeye Cap to create inventive recipes.

As content marketing plays an The recipes developed are being used on increasingly important role in supply chain cards and cut booklets handed out at the foodservice distributor’s sales conferences, companies’ efforts to reach customers, the on BeefItsWhatsForDinner.com, as well as revitalized culinary center serves as a key driver in adding value to relationships with the distributor’s e-newsletter, which is read these strategic partners. The facility not only by foodservice operators nationwide. cooks up delicious beef meals, but The culinary center is also home to a RATIONAL SelfCookingCenter®, a piece of appealing marketing content, too! cutting-edge foodservice equipment which enables operators ranging from convenience stores to schools to Michelin starred restaurants to precisely cook an array Taiwanese Beef Street Tacos of food with BeefItsWhatsForDinner.com minimal

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NATIONAL CATTLEMEN 11

Culinary Creations from the Ranch

The Perfect Medium Rare Steak

By Dave Zino, Executive Chef The beef checkoff has worked closely with the foodservice sector of the supply chain for many years. Technomic data shows that in 2017, 8.037 billion pounds of beef was purchased in foodservice. That type of volume makes this sector an important one to focus on.

The beef checkoff has funded chef trainings, recipe development, advertising, ideation sessions, fabrication demonstrations and more. Dollars are put towards education and collateral pieces intended to educate and increase beef demand.

One of the challenges facing foodservice operators today is labor.

Combine high turnover rates, with language barriers and limited training budgets, operators have their hands full. In foodservice, consistency is key. Customers expect a perfectly cooked steak every time they order one. To get the average line cook to be consistent in preparing our

product and to deliver a positive beef eating experience for consumers is often a challenge.

Last February, Cheryl Hendricks, director of foodservice engagement for NCBA, a contractor to the beef checkoff, reached out to CraftWorks Restaurants & Breweries, Inc., to see how she could support them. Craftworks is a multibrand restaurant operator headquartered in Broomfield, Colo., that owns several casual dining restaurant chains, most notably Old Chicago, Rock Bottom Brewery, Gordon Biersch and other smaller boutique concepts. It has nearly 200 restaurant locations and 12,000 employees throughout North America.

Cheryl learned that one of Craftworks’ greatest challenges is effective training in an industry with escalating staff turnover.

They were particularly interested in training tools, such as videos to improve steak grilling consistency at their Gordon Biersch brand. The videos could be used for line cook training, easy access during food production, and would supplement traditional charts and hands-on training.

The goal is to deliver a perfect steak with every order, because a returned steak potentially leads to an unhappy customer,

who might not return. A returned steak also leads to profit loss. A double negative.

After that meeting, Cheryl visited with Laura Hagen, NCBA senior director, culinary innovations, a contractor to the beef checkoff, to see how they could help Gordon Biersch. After several discussions, the solution was to develop training videos to show the Gordon Biersch staff how to grill the perfect medium rare steak.

Enter Marci Levine, NCBA director, culinary innovations, a contractor to the beef checkoff. Marci is primarily responsible for managing recipe and product testing for the beef checkoff. She and Laura worked up a plan to determine a foolproof method to make sure even the newest line cook could figure out how to find that perfect medium rare steak. The answer, as always, is testing, testing and more testing.

Cheryl then brought in Ben Petuchowski, NCBA associate director content marketing, contractor to the beef checkoff, who oversaw production of the training videos. Two videos were shot featuring Gordon Biersch Chef Mitch Bicknese. One video was shot for their signature Gorgonzola Ribeye and one for a grilled Filet, which will be featured as a

limited time offering at their restaurants.

The culinary team prides itself on providing accurate beef cookery information, and Marci’s team did not disappoint. They worked tirelessly with the CraftWorks training team and Chef Mitch to create training videos that were easy to understand, but still provided all the pertinent information needed.

The videos were narrated by Chef Mitch and were filmed in the culinary center. Among other things they stressed the importance of using an instant-read thermometer to determine doneness and how to get the crosshatch markings on the steak. Gordon Biersch prefers the importance of resting a steak prior to plating. Resting a steak allows the juices to flow back to the center, so when the customer cuts into it, they see the pretty pink color of a perfectly cooked medium rare steak.

Chef Marci summed up the process nicely. “It was a great experience engaging with the CraftWorks team to evaluate best practices for cooking a high-quality steak while maintaining high food safety standards,” she said.

Enjoy the recipe featured below.

Ribeye Steaks with Blue Cheese Butter and Mushrooms Cooking Time: 40 minutes Servings: 4 4 beef Ribeye Steaks Boneless, cut 1 inch thick (about 12 ounces each) 2 tablespoons minced garlic 2 tablespoons chopped fresh thyme 2 teaspoon pepper 8 medium portobello mushrooms, stems removed (about 1-3/4 pounds) 4 cup olive oil Salt Chopped fresh parsley (optional) Blue Cheese Butter: 2 cup crumbled blue cheese 4 cup butter, softened 3 tablespoons chopped rehydrated sun-dried tomatoes, not packed in oil 1 tablespoon chopped fresh parsley 1. Combine garlic, thyme and pepper; press evenly onto beef steaks. Set aside.

2. Brush mushrooms with oil. Place steaks on grid over medium, ash-covered coals;

arrange mushrooms around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill mushrooms 16 to 18 minutes (over medium heat on preheated gas grill, 12 to 15 minutes) or until tender, turning occasionally.

3. Meanwhile, combine Blue Cheese Butter ingredients in small bowl until well blended.

4. Cover and refrigerate 2 steaks, 4 mushrooms and 2 cup Blue Cheese Butter to use in Ribeye Steak Sandwiches.

Spread remaining Blue Cheese Butter over remaining 2 steaks. Coarsely chop remaining 4 mushrooms; divide evenly among 4 plates. Carve steaks into slices; arrange evenly over mushrooms. Season with salt, as desired. Garnish with parsley, if desired.

Ribeye Steak Sandwiches: Toast eight 2-inch thick slices olive bread. Spread 1 tablespoon leftover Blue Cheese Butter on 1 side of each bread slice. Carve leftover grilled steaks into slices; season with salt and pepper, as desired. Divide slices evenly among buttered sides of 4 bread slices.Top each with 1 leftover grilled mushroom.

Divide 1-2 cups fresh baby spinach evenly over mushrooms.

Close sandwiches with remaining bread slices, buttered sides down. Cut sandwiches in half; serve.

2.6mg Iron; 11.6mg Niacin; 0.7mg Vitamin B6 ; 1.6mcg Vitamin B1 2 ; 5.8mg Zinc; 45.3mcg Selenium; 1.6g Fiber.

Nutrition information per serving: 337 Calories; 2g Total Fat; 7g Saturated Fat; 9g Monounsaturated Fat; 89mg Cholesterol; 159mg Sodium; 6g Total carbohydrate; 32g Protein;

Be sure to tune in to NCBA’s Cattlemen to Cattlemen for special coverage of all the action from the 2019 Cattle Industry Convention and NCBA Trade Show.

Like us on Facebook and subscribe to the YouTube channel for all the latest information on where the Cattlemen to Cattlemen crew is filming.

You can catch NCBA’s Cattlemen to Cattlemen live every week on RFDTV. Episodes air Tuesday at 8:30 p.m., with reruns on Wednesday at 12:30 a.m. and Saturday at 9:00 a.m. (All Times Eastern).

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