Ohio Beef Council News

NEW APPOINTMENTS TO THE OBC OPERATING COMMITTEE

Ohio Director of Agriculture (ODA) Director Dorothy Pelanda recently announced the following new appointments to the Ohio Beef Council (OBC) Operating Committee. Congratulations to the following: Mandy Bisesi Atterholt, Loudonville; Stephanie Harris, St. Clairsville; Jake Osborn, Lynchburg; and Susie Turner, Somerset. Erin Stickel, Bowling Green was reappointed for a second term. The three-year term began Jan. 1, 2021. At the Jan. board meeting, Stickel was elected Chairman, Bill Sexten, Washington C.H., was elected Vice-Chairman and Stan Smith, Canal Winchester, was reelected as Treasurer. Becky Reed was elected NCBA Federation Checkoff Director. The following are the retiring Operating Committee members: Henry Bergfeld, Summitville; Mike Carper, Delaware; Jamie Graham, Patriot; and Bev Roe, Hamilton. OBC thanks them for their leadership and service as beef council members. OBC engages with consumers to strengthen the demand for beef and promotes a profitable and growing beef industry. It is part of a coordinated state/national marketing effort funded by beef producers through the beef checkoff program. OBC collects the $2 per head beef checkoff each time cattle are sold. Fifty cents of the federal dollar is invested in national beef demand building programs by the Cattlemen’s Beef Board. The remaining fifty cents and the state $1 are invested in Ohio by the OBC. The organization is directed by a 15-member Operating Committee of cattlemen appointed by the Ohio Director of Agriculture, representing the state’s beef, dairy and veal producers.

Erin Stickel Chairman

Bill Sexten Vice-Chairman Stan Smith Treasurer Becky Reed

NCBA Federation Chekoff Director

OBC PARTNERS WITH OSU TO CREATE DIRECT MARKETING TOOLKIT

The Ohio Beef Council (OBC) teamed up with the Ohio State University Extension’s Beef Team to develop items for a Direct Marketing Toolkit that consumers can order for free from the OBC website. The toolkit includes a Beef Breakdown pamphlet, beef cuts posters, recipes and more. The Beef Breakdown pamphlet breaks down the different cuts of meat, how many pounds of beef to expect, freezer space needed, cost and all of those frequently asked questions that producers tend to recieve when direct marketing their meat to consumers. To order the Direct Marketing Toolkit, go to www.ohiobeef.org, scroll to the bottom of the home page and click “Ohio Beef Council Store.”

Pictured to the right is an example of information that is included in the Beef Breakdown pamphlet.

BEEF

BREAKDOWN

1,200 lb STEER BUYING FREEZER BEEF

WHAT YOU NEED TO KNOW RETAIL

BEEF CUTS

744 lb* CARCASS

62%

of live weight

246 lb

fat, bone & waste is trimmed away

498 lbs MEAT

*This does not include the variety meats - liver, heart, tongue, tripe, sweetbreads and brains - which account for about 22 lb. These figures are averages. Carcass data varies according to cutting method and type of cattle.

Figures may vary significantly

41%

of live weight FREEZER SPACE REQUIREMENTS

RULE OF THUMB

2.25

Cubic ft. per 50 lb.

QUARTER BEEF 5.6

Cubic ft. freezer space Approx. 125 lbs.

1/2 BEEF = 249 LBS 1/4 BEEF = 125 LBS

COST

OF BEEF

Cost of the animal + the cost of processing, paid separately to processor. If purchasing a half or quarter of a beef, divide total costs of animal and processing by either 4 or 2, accordingly.

Ohio Beef Council www.ohiobeef.org 614-873-6736

CHUCK

Arm Roast, Chuck Pot Roast, Flat, Iron Steak, Short Ribs

RIB

Ribeye Roast or Ribeye Steak, Beef Ribs

SHORT LOIN

T-Bone and Porterhouse Steaks or Tenderloin (Filet) and Strip Steaks

SIRLOIN

Top Sirloin Steaks or Top Sirloin Roasts, Tri-Tip Roast ROUND

Full Round Steaks or Top and Bottom Round Steaks/Roasts, Eye of Round Roast or Cubed

OTHERS

Brisket, Flank and Skirt Steak, Stew Meat, Ground Beef