Denver, CO (February 12, 2024) – Whether it’s a night out on the town or a romantic dinner at home, a Valentine’s Day staple that’s on most menus is beef. So if you’re planning the latter and opting to celebrate the occasion at home, the Beef. It’s What’s For Dinner. brand, funded by the Beef Checkoff, has you covered with recipes featuring wine pairing suggestions from Sommelier Erica Roby.

For a romantic night in this Ribeye Steak and Sauteed Brussels Sprout Skillet Dinner for Two is a great way to set the ambiance at home. According to Roby, Old World Cabernet Sauvignon and Syrah/Shiraz pair well with the rich flavors of tender Ribeye Steak. “The tannins in Cabernet Sauvignon help cut through the richness of the steak balancing the flavors beautifully, while the bold flavors of Syrah/Shiraz stand up well to the hearty taste of the meat and earthiness of the Brussels sprouts” said Roby.

Looking for something easy and elegant? This Two Steppin’ Tenderloin is one to love. These juicy Tenderloin steaks pair well with cherry, almond, and spinach brown rice – in addition to a good Pinot Noir and Merlot. “Pinot Noir’s lighter body and subtle earthy notes complement the tenderness and flavors of the dish without overpowering it, whereas Merlot’s softer tannins and fruit-forward profile is a great match for the delicate flavor of beef tenderloin.” Said Roby.

If you’re wanting to take your tastebuds on a tour of France this Steak Au Poivre, Beef Strip Steaks served with a Cognac and cream sauce, will take you there. “Carmenere’s peppery, yet velvet notes align nicely with the pepper-crusted steak, creating a harmonious blend of flavors” said Roby. “While Pinotage is known for its unique flavor profile of both earthy and fruity notes with a hint of smokiness – also a great option.”

For more steak and dinner recipes for a Valentine’s Day dinner in, visit BeefItsWhatsForDinner.com where you can check out the Sizzlin’ Steaks tab.

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About the Beef Checkoffs
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.

About NCBA, a Contractor to the Beef Checkoff
The National Cattlemen’s Beef Association (NCBA) is a contractor to the Beef Checkoff Program. The Beef Checkoff Program is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.

The Walt Rodman Award was established in 1982 to recognize these outstanding beef promotion programs. Named in honor of long-time California Beef Council executive director Walt Rodman, who led the organization from 1957 through 1971, this award is intended to honor the innovative efforts of CattleWomen sharing the cattle community's story with the public. 

As in years past, the California Beef Council will award three runner-up and first place awards to California CattleWomen units based on unit membership size. Membership categories, based on unit membership as of September 1, 2021, are:

• Up to 49 members
• 50 to 69 members
• 70 or more members

Complete contest guidelines and the entry form are now available as downloadable PDFs on the Beef Producers page on the California Beef Council website. 

For more information, contact the California Beef Council, 916-925-2333.

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The California Beef Council's (CBC) latest producer webinar examines consumer insights and trends based on a recent national and statewide survey. “We are fortunate to have Shawn Darcy and Beejan Mehrabani of Market Research at the National Cattlemen’s Beef Association (NCBA) join us for this webinar,” said Jill Scofield, Director of Producer Relations for the CBC. “Viewers will see a recap of 2020 consumer trends in the protein sector, as well as gain insights into the beef-specific survey recently conducted in California.”

This webinar is the third in an ongoing series. The webinar is just under one hour, and you may access the full recording here.

The California Beef Council understands that many high schools throughout California will be reopening in the fall of 2020 with students full-time distance learning or participating in a hybrid model of in-school and at-home learning due to COVID-19. With this in mind, cattle ranchers and beef producers in our state have partnered with the California Restaurant Association Foundation (CRAF) to provide a virtual learning opportunity for culinary arts instructors, ProStart advisors, and students enrolled in a high school culinary arts program. By completing one of our online beef training programs, you'll have the opportunity to receive FREE beef for a virtual cooking lesson with your students, and your students can earn FREE Beef. It's What's For Dinner. merch.

This opportunity is available until Nov. 1, 2020, and is limited to the first 140 instructors/advisors and first 250 students (first come-first serve).

To learn more and participate in this exciting opportunity, visit https://www.calbeef.org/retail-foodservice/virtual-beef-coursework-opportunity/.

Dover’s background includes a bachelor of science in Human Nutrition and Dietetics from Metropolitan State University in Denver, and completion of her Dietetic Internship at California State University, Sacramento. Over the past year she has provided nutrition education and patient care for the California Department of Corrections, Elk Grove Unified School District, Sutter Medical Center, San Joaquin General Hospital, California Department of Public Health and Women and Infant Care. 

"I have long considered myself an ‘agvocate’,” Dover said. “The industry that feeds you is 100 percent worth fighting for. In the world of nutrition, we are disconnected from the people who grow or produce our food, so I am really looking forward to helping bridge that gap on behalf of California's beef producers." 

Dover may be reached by email at kori@calbeef.org.

Season two kicks off with a couple of very “sweet” episodes. First, Carnie Wilson of the group Wilson Phillips talks about how the joy of being in the kitchen with her kids led to starting her own dessert company, Love Bites by Carnie. And in episode two we meet Kim Nelson, a soft-spoken South Carolina native who survived ABC’s “Shark Tank” to bring “Shark” Barbara Corcoran on board and expand her company, Daisy Cakes, into a coast-to-coast success.

We’ll also hear from season one favorites Whitney Bond and Parker Wallace and get more tips about all things beef in our Beef 101 segments.

“Feed Me!” is available on the iHeart app or wherever you get your podcasts.

The tour provides a transparent, open-door dialog between tour attendees and producers, giving deeper insight into challenges faced by today's cattle ranchers and beef producers, continuous improvements, what it means to be sustainable, and more.

For this year's tour, we were fortunate to be joined by Dr. Sara Place, specialist in sustainable management and livestock production systems. Joel Hastings of DairyBusiness caught up with the tour at one of the stops, and he spoke briefly with Dr. Place about the increasing efficiency of U.S. beef production, with a resulting smaller carbon footprint. 

Video courtesy of DairyBusiness

Listen to Feed Me! Episode 12, and don't forget to subscribe to the podcast!

Listen to Feed Me! Episode 11, and don't forget to subscribe to the podcast!

Listen to Feed Me! Episode 10, and don't forget to subscribe to the podcast!

Listen to Feed Me! Episode 9, and don’t forget to go subscribe to the podcast!

Listen Here. 

Lemon-Garlic Grilled Beef Tri-Tip Roast with Vegetables

Marinated in white wine and lemon, this Beef Tri-Tip Roast is flavorful and satisfying served up with colorful vegetables. Fresh corn and asparagus are a must-have California touch. Get the recipe and get grilling. Touchdown!

                                            Grilled Beef Tri-Tip Salad with Balsamic Dressing

Who says you can't have a hearty salad at your tailgate! For this recipe, Beef Tri-Tip Roast is marinated in a tangy balsamic vinaigrette and grilled to perfection. Paired with greens and other colorful vegetables, this recipe marries Tri-Tip with red onion, sweet corn and feta cheese for a winning combination!
 

Click here to listen to Feed Me! Episode Seven.

Click here to listen to Feed Me! Episode Six.

Click here to listen to Feed Me! Episode Five. 

Click here to listen to Feed Me! Episode Four.

Click here to listen to Feed Me! Episode Three.

Click here to listen to "Feed Me!" Episode Two.

Watch the in-studio video for a taste, and click here to listen to "Feed Me!" Episode One.

Father’s Day is a great opportunity to add the best produce of the season to the menu. We’ve curated three of our favorites, along with easy to follow videos: Grilled Tri Tip with Tropical Fruit Salsa; Caribbean Ribeye Steaks with Grilled Pineapple Salad; and Ribeye Steaks with Fresh Tomato Tapenade.

Enjoy!

That's right. Pizza.

Our Pizza With A Purpose from BeefItsWhatsForDinner.com packs 25 grams of protein per serving along with great taste and a cup and a half of vegetables hidden in the sauce. And who can resist a fresh pizza straight from the oven! Is it "sneaky"? Absolutely. But sometimes you have to finesse dinner for their own good. Don't worry; you shouldn't hear any complaints.

Get the recipe at: https://www.beefitswhatsfordinner.com/recipes/recipe/6270/pizza-with-a-purpose

But this is California, and for many of us the grilling goes on year ‘round—who needs to wait for summer? Besides, grilling is a fun, interactive way to combine social time and cooking. Since this is California, how about throwing something uniquely California on the grill? Tri-Tip was “born” in California in the Santa Maria Valley, and even at its beginnings it was meant to be shared with guests.

As the story goes, as far back as the early 1800s the rancheros would gather each spring to help each other brand their cattle. The host would prepare a Spanish-style barbeque for the vaqueros (our first cowboys!) after a long day of work. The beef was barbequed over a red oak fire and served with Pinquinto beans, bread and salsa. Fast forward to the 1950s and California’s Central Coast near Santa Maria; meat cutter Bob Schutz started using one of the muscles from the bottom sirloin and barbequed it “Santa Maria style.” Until that time, much of that bottom sirloin was used for stew meat or ground beef. The new cut that Schutz created was a triangular shape, hence, Tri-Tip!

Featured Video Recipe: Pepper-Crusted Tri-Tip with Garlic Sherry Sauce