Looking for More Sizzle? These Do's and Don'ts Might Inspire You To Grab Your Favorite Beef Cut and Fire Up the Grill
Rocklin, CA - July 21, 2020—Which comes first, the steak or the potato? If you’re San Diego-based food blogger Whitney Bond and you love a good grill hack, the potato will be the first thing you pull out. Why? Because you can rub the cut side of a raw potato on hot grill grates to make them naturally non-stick before your steak ever hits the heated grill and begins to develop that wonderful sear.
With grilling season in full swing, the California Beef Council (CBC) has joined Beef. It’s What’s For Dinner., funded by the Beef Checkoff, and other State Beef Councils throughout the country for “United We Steak,” a new summer grilling campaign showcasing 50 steaks and all 50 states. Recognizing that there’s a first time for everyone when it comes to grilling, the CBC asked Whitney Bond to put together a video showcasing 10 grilling tips that can give the novice more confidence, teach veteran grillers a couple of new tricks like the potato hack, and give every Californian a chance to confidently get those steaks and beef burgers sizzling on the grill.
In California, we’re adding some unique elements to “United We Steak” with new recipes and recipe videos, money-saving offers on beef cuts purchased at California retailers and available through the mobile apps Ibotta® and Checkout 51, and a sweepstakes offering a chance to win one of five Traeger grills. We’ve collected all of California’s “United We Steak” elements in one convenient location at UnitedWeSteakCalifornia.com. We’ve even added a place where consumers can learn more about some of the families that raise beef in California and have for multiple generations.
“It’s very important that we have a way to showcase California’s cattle ranchers and beef producers in ‘United We Steak,’” said Jill Scofield, Director of Producer Relations for the CBC. “People like to know the story of where and how their food is produced. What they will find is that the story of cattle ranching is a story of many families over multiple generations across myriad regions of our state from the Imperial Valley and areas just outside of Los Angeles, to the Central Valley and the Central Coast, and in the San Francisco Bay Area and up to the northern-most counties of the state. ‘United We Steak, California’ is as much about these people as it is about the tradition of grilling delicious steaks.”
Each of Bond’s ten grilling tips will be posted as short, individual videos across the CBC’s social media platforms throughout the summer campaign. The full-length video with all ten grilling tips is available at CalBeef.org. For more information on “United We Steak” in California, visit UnitedWeSteakCalifornia.com.
About the California Beef Council
The California Beef Council (CBC) was established in 1954 to serve as the promotion, research and education arm of the California beef industry, and is mandated by the California Food and Agriculture Code. The CBC’s mission is to position the California beef industry for sustained beef demand growth through promotion, research and education. For more information, visit www.calbeef.org.
About the Beef Checkoff
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.