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HAPPY NEW YEAR

The start of the new year brings exciting new momentum and new initiatives

for beef promotion in Nevada. The Nevada Beef Council (NBC) ended the year in Reno, Nevada, with the Nevada Cattlemen’s Association at their annual convention. This included a productive meeting with Nevada Beef Council board members, where the 2022 programs were evaluated, and the 2023 budget and promotional projects were approved. This collaboration with the board members who represent Nevada’s cattle farmers and ranchers ensures that the direction of beef promotion in Nevada is guided by those actively involved in Nevada beef production. For 2023, the Nevada Beef Council plans to amplify its nutrition efforts and beef nutrition messaging by targeting family physicians, nurses, and registered dietitians. In addition, beef promotional efforts will utilize the latest consumer insights to reach Nevada consumers through foodservice and retail marketing channels, connecting with consumers through a variety of marketing media. Nevada’s beef farmers and ranchers will have the opportunity to read about these programs in trade publications in the coming months, as program results are collected. Be sure to look for Nevada Beef Council updates in this publication throughout the year. Happy new year!

BEEF SAUSAGE & CHEDDAR MONKEY BREAD

Courtesy of Beef. It’s What’s For Dinner.

This holiday season, did you see the Beef Checkoff-funded, holidaythemed beef ads and videos with beef spokesperson Tony Romo? Such advertisement placed beef at the center of everyone’s celebrations!

Ingredients

1 recipe's worth of Mexican-Style Beef Sausage (see below) 2 cans (7-1/2 ounces each) refrigerated buttermilk flavored biscuits 1-1/2 cups reduced-fat shredded Cheddar cheese 1/2 cup chopped green onion 1/4 cup olive oil 1/2 cup Mexican crema or dairy sour cream

Preparation

Prepare Mexican-Style Beef Sausage. Set aside. Mexican-Style Beef Sausage: Combine 1 pound Ground Beef, 2 tablespoons red wine vinegar, 1-1/2 teaspoons dried oregano leaves, 1-1/2 teaspoons smoked paprika, 1-1/2 teaspoons chile powder, 1 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon chipotle chile powder in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.

Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef.

Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness. Preheat oven to 350°F. Open biscuit cans; cut each biscuit into quarters. Place biscuits into large bowl. Add sausage mixture, cheese, onion and oil; gently toss until well combined. Generously coat Bundt pan with cooking spray. Place sausage and biscuit mixture in prepared pan. Bake in 350°F oven 30 to 35 minutes until top is golden brown and biscuits are set. Remove from oven; immediately invert onto serving plate. Let rest for 10 minutes. Drizzle with crema, as desired.