California Beef Council Newsroom

Craft Beer Cows? A San Diego County Ranch and a Del Mar Craft Brewery Join Forces to Benefit the Environment as they Raise a Glass to Upcycling

Wed, 22 Apr 2026 13:28:21 -0700

ROCKLIN, Calif. – (April 22, 2026) A beef burger and beer is a time-honored combination. Like a lot of things, it works because it’s simple. The balance between the burger and the beer is satisfying. But while the concept might be simple, raising the beef and brewing the beer are complex. It might not be too much of a stretch to call both processes artforms.

The art of ranching and the art of brewing are both part of the culinary life of San Diego County, a food system that begins on the ranch and in the brewery, before finding it’s way to the table. One rancher and brewer are taking this a step further in a partnership that goes full circle by literally feeding the cows the grain that forms the basis of some of San Diego’s best craft beers.

It all starts at Viewpoint Brewing Company, overlooking the lagoon in Del Mar. Head brewer Moe Katomski makes a mix of eclectic house-brewed styles from Del Martian Amber Ale to Hop-Cano Hazy IPA to Das Chefeweizen and more. But they all have one thing in common: the art of brewing starts with grain and other ingredients, and ends with delicious beer. It also ends with what’s left of the grain. What happens to all the spent grains that form at the base of these craft beers during the brewing process? That’s where Flying F Ranch enters the picture.

In the hills outside San Diego, Alli and Bryce Fender of Flying F Ranch raise Black Angus cattle. Currently selling their beef direct to the consumer online and at local farmer’s markets, they also offer ranch-to-table experiences for San Diego locals to enjoy a five-course beef-inspired meal curated by a local chef, and they bring in local wineries and breweries to pair with the menu, served on open pastures on the ranch with cattle grazing nearby.

But grass in the pasture isn’t the only food cattle get on the Flying F. Once a week, Alli heads to Viewpoint Brewing Company in Del Mar to pick up those spent grains and take them back to the ranch as a supplemental feed for the herd. So why use spent grains to feed her cattle?

It’s all about upcycling. About 90% of what cattle eat can’t be digested by humans. It’s forage and plant leftovers that people can’t eat and would otherwise go to waste. Cattle are ruminants, meaning they have a unique, four-compartment stomach and digestive system that allows them to gain nutritional value from their feed and forage. Their digestive systems house trillions of microbes that share a symbiotic relationship with the animals, allowing them to benefit from feed and forages that other animals can’t digest. Thanks to their unique digestive system, cattle can convert things that humans can’t eat, like grass, almond hulls, citrus peels, and spent grains, into a high-quality, nutrient-rich protein: beef.

“Cattle are ruminant animals, so they’re able to upcycle wasted by-products that humans can’t eat, for example, beer grain is a great resource that we’re able to utilize for them, like a sweet treat for them,” Fender said. “And it’s great because we’re able to help out the breweries where they don’t have to take this stuff to the landfill. The cows really enjoy it. It’s a great protein source for them. It’s like eating candy, and we’re able to turn trash into treasure. It’s kind of a cool full-circle moment.”

Keeping those spent grains out of the landfill is a win for Viewpoint Brewing Company, a win for Flying F Ranch, and a win for the people of San Diego.

“This relationship between Flying F and Viewpoint Brewing is part of a larger sustainability story,” Fender said. “Less waste in the landfills? That’s a no-brainer. Let’s turn what would have been a useless by-product dumped in a landfill into nutritious, delicious beef.”

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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 Agricultural Code. The CBC’s mission is to amplify the voice of the California beef industry to strengthen beef demand through innovative promotions, research, and open communication. 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.

Ranch-to-Tray Tours Help School Nutrition Professionals and California Ranchers Build Connections

Wed, 25 Mar 2026 11:54:51 -0700

Ranch-to-Tray Tours Help School Nutrition Professionals and California Ranchers Build Connections

California Beef Council’s “California Beef in Schools” Program collaborates with the CDFA Farm to School Network to help California beef producers and school nutrition professionals better understand each other’s roles and build connections within the farm-to-school space.

ROCKLIN, Calif. – (March 25, 2026) As schools across California work to incorporate more locally sourced foods into their meal programs, many districts are increasingly exploring opportunities to source proteins directly from producers. California’s Ranch-to-Tray tours help bridge that connection by bringing school nutrition professionals and beef farmers and ranchers together to better understand the pathway from ranch to tray.

“School nutrition staff are a big part of kids’ education because nutrition plays such an important role in supporting their learning, growth, and development,” said registered dietitian Kori Dover, Director of Food and Nutrition Outreach for the California Beef Council (CBC). “School meals are often some of the most nutritious meals children receive, and school nutrition professionals play a key role in making sure students benefit from those meals by keeping them appealing and enjoyable. As schools seek to source more items like locally-raised beef for their menus, school nutrition professionals have a few practical challenges to deal with.”

Specifically, they need to understand how the beef supply chain works and what the pathway from beef production to school meal programs looks like.

The Ranch-to-Tray tours were designed to show the journey of beef, from how cattle are raised in California to how beef is processed and ultimately served in school meals. The intent is to bring school nutrition professionals and California’s beef producers together to better understand each other’s roles and build connections within the farm-to-school space. “We want to make that pathway more visible, practical, and connected to real-world applications,” Dover said.

Last week, two days were dedicated to providing a closer look at how beef is produced and incorporated into school meals.

On March 17, forty-five attendees gathered at the Oakdale Central Kitchen of the Oakdale Joint Unified School District (OJUSD) before traveling to local beef and dairy operations owned by the Hoekstra and Ardis families to better understand the early stages of the beef lifecycle and the connection between dairy and beef systems. Attendees learned about animal care and daily management practices, the link between animal welfare and end-product quality, and how dairy operations contribute to a more sustainable food system by using byproducts and commodity feed sources, reinforcing the connection between dairy and beef production.

Lunch was hosted on-site and featured a St. Patrick’s Day menu including smoked brisket stew, green beans, biscuits with fresh local honey, garden salad, and fresh fruit. The beef served at lunch came from Ardis Cattle Company, which sells directly to OJUSD, demonstrating how direct-to-school purchasing of local beef is already being implemented at the district level.

An afternoon panel Q&A session highlighted the importance of strengthening connections between school meal programs and local producers, as well as the opportunities available to support schools in sourcing local foods. Jason Beach, Director of Café Services for OJUSD, noted that “building direct relationships with local producers helps us serve high-quality meals while also supporting our local community,” adding “sourcing locally allows districts to invest in both students and regional agriculture.” Ross Ardis, owner of Ardis Cattle Company, echoed that perspective, sharing, “It’s exciting to be part of what local kids are eating, especially knowing our own son was one of them, and it’s a way for us to invest in our community.”

The discussion also highlighted available support for schools looking to expand local procurement. “There are resources and funding opportunities available to help schools incorporate more regional and local foods into their meal programs while supporting districts and producers as they navigate the process,” said Michael Ackley-Grady, Farm to School Regional Producer Engagement Specialist for the California Department of Food and Agriculture’s (CDFA) Farm to School Network.

On day two, March 19, thirty-two attendees met at Chico State University for a tour of the Meats Lab and Beef Lab with Haydn Clement, who demonstrated how beef is processed into cuts for foodservice, discussed food safety and handling, and walked through fabrication practices. Lunch featured ground beef tacos prepared by the Columbia Elementary School District, along with Chico State produce from the university farm and fresh local fruit, highlighting how schools are incorporating locally sourced California ingredients into student meals.

“We don’t need to use much seasoning on our taco meat because the fresh ground beef has a rich flavor on its own, and our students really enjoy it. Paired with fresh salsa, it’s a meal students look forward to,” said Deanna Mertle, Food Service Director, Columbia Elementary School District.

Over the course of the two days, school nutrition professionals from twenty-five different school districts took part in the tours, education, and networking. “Networking between schools and beef producers is especially valuable,” Dover said. “Understanding where food comes from and how it fits within the food system is a key part of nutrition education, and it helps connect students to nutrient-dense protein sources, like beef, in school meals while strengthening communities across California.”

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About the California Beef in Schools program

The California Beef in Schools program is a collaboration between the California Beef Council and California Cattle Council, and aims to empower youth to make informed food choices that support growth and development throughout their lifespan by providing learning materials on beef and its journey from pasture to plate. The California Beef in Schools mission is to share innovative nutrition education and resources while bringing California’s farmers, ranchers, educators, and school foodservice workers together to support their role in healthy lifestyles for California kids. For more information, visit cakidseatbeef.com.

California Beef Council Launches “Meat Up with California Ranchers” Podcast

Tue, 16 Dec 2025 09:10:19 -0800

What’s on your holiday playlist? Want to mix it up? While we’re all for dashing through the snow, being home for Christmas, and chestnuts roasting on open fires and all, a fun podcast makes a nice addition to those tried and true holiday selections.

Envisioned as bonus content to the California Beef Council’s (CBC) popular stories for holiday recipes, hacks, and entertaining ideas, this brand new podcast mini-series invites listeners to meet some of the people, families, and communities behind California’s beef industry.

“This is a fun conversation with some very interesting people,” said Annette Kassis, Director of Consumer & Brand Marketing for the CBC and executive producer of the podcast. “In each episode, we sit down with cattle ranchers and beef producers from across California to hear their stories, their family histories, how they care for their cattle and the land, and the traditions that make California ranching so unique.”

The series includes episodes with a wide range of guests including:

· San Diego County ranching couple Alli and Bryce Fender, co-owners and operators of the Flying F Ranch, whose motto, “We Give a Flying F About Beef” plays into their approach to ranching

· Fourth generation dairy farmer and Dairy Science college professor Nicole Morris, known online as The Milk Diva, and known nationally for coaching a top dairy cattle judging team

· Father and son team Jimmy and Steven Maxey, part of three generations that have been shaping California’s beef industry from ranching roots to innovative butcher shops and food partnerships that keep things fresh, local, and community-driven

· Social entrepreneur, cowgirl, and president of Nova Farming Rizpah Bellard, who grew up ranching, studied at Cornell, and now reconnects kids to where their food comes from

· Mother/daughter ranching team Betsy Behlen and Brooke Helsel of the Dot Seven Ranch who are continuing their family’s nearly century-long legacy of ranching, and balancing tradition with innovation

· Third generation dairyman Jack Hoekstra, whose focus on innovation and sustainability links with family tradition

· Father and son Mike and Matt Byrne of the Robert A. Byrne Company, with a six-generation legacy now leading the way in regenerative ranching, rotational grazing, and wildlife-focused conservation

Hosted by Monti Rossetti, Meat Up with California Ranchers is produced with Hearst StoryStudio and is available on Apple Podcasts, Spotify, or wherever podcasts are available. The CBC’s holiday recipes, hacks, and ideas stories for this year’s holiday season are The Ultimate Guide to Holiday Beef, Reinvent the Holiday Progressive Dinner Party, Holiday Treasures on a Budget, and Holiday Beef & Beverage Pairings.

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From Beef on a Budget to Beverage Pairings and Reinventing the Progressive Dinner Party, the California Beef Council Brings Recipes, Strategies, and Fun to Your Holiday Gatherings

Thu, 04 Dec 2025 10:54:00 -0800

Looking for ways to “sleigh” the holidays? Bad pun aside, the holidays can be stressful, especially if you’re hosting. It’s easy to be anxious about the food, because so many of our treasured holiday traditions revolve around it. And it’s no wonder. Food brings us together, builds memories, and embodies cultural traditions. Fear not! The California Beef Council (CBC) and BeefItsWhatsForDinner.com have put together menu ideas, dinner party plans, and budget-conscious strategies in a series of four interactive stories all primed to help you host like a pro without breaking the bank or collapsing under the weight of too much holiday stress. Each recipe in the four different stories features clear, illustrated ingredients and step-by-step cooking instructions. Ready to build some new memories? Let’s get started!

Story 1:

In The Ultimate Guide to Holiday Beef, the focus is on relieving the stress of the first-time holiday host. The CBC has put together a mix of holiday recipes paired with different budgets and occasions to help even seasoned meal planners minimize the anxiety of hosting, spark some new traditions, and make your holidays deliciously unforgettable. The story features six delicious beef recipes from Beef and Veggie Quiche to Pistachio-Crusted Beef Rib Roast with Holiday Wine Sauce, and a variety in between. The ultimate message of this ultimate guide? From budget-conscious ground beef appetizers to show-stopping ribeye roasts, there’s a perfect cut and recipe for your occasion, guest list, and budget.

Story 2:

The challenge: create the perfect holiday party that’s both Instagram-worthy and genuinely memorable. The solution: Reinvent the Holiday Progressive Dinner Party. The CBC has taken the holiday tradition of the progressive dinner party and brought it home with an innovative twist: three gourmet fondue stations that let you and your guests experience the variety and excitement of a traditional progressive dinner without leaving your dining room. In this story, you’ll learn how to produce a progressive luxury fondue experience featuring three stations, three beef cuts, and three wines. The party begins with a Classic Swiss Gruyère Fondue with Top Sirloin then moves to a Bold Beer Cheese Fondue with Ribeye Steak, and finishes indulgently with Truffle Horseradish Cream Fondue with Filet Mignon. An evening of inspired conversation, good cheer, and compliments for the chef—challenge met!

Story 3:

Many budget-minded shoppers are searching for ways to stretch their dollar while still creating delicious meals for the holidays and beyond. Beef, with its incredible versatility and high nutritional value, is a great foundation for cost-effective meal planning—planning being the operative word. A little planning and the right cut of beef can help stretch those food dollars. In Holiday Treasures on a Budget, the CBC brings together six recipes that focus on being budget-friendly by using less expensive cuts like cubed steak, leftover prime rib from another holiday meal, stew meat, leftover pot roast, and chuck roast. Plus, food influencer Whitney Bond walks you through how to make her amazing, budget-friendly Sirloin Tip Roast with an Herb Rub and Fennel Brown Gravy.

Story 4:

What’s your perfect holiday pairing? With all due respect to mistletoe and kisses, or reindeer and jingle bells, we think the most flavorful holiday pairing is delicious beef paired with your favorite beverage. In Holiday Beef & Beverage Pairings, the CBC selects six mouth-watering recipes and pairs each with a wine, a beer, and a mocktail selection. For an elevated holiday experience, Beef Osso Buco is paired with a Barbaresco wine, a Barolo Chinato beer, and an Italian Orange & Rosemary Spritz. Making appetizers? Mini Beef Wellingtons are paired with an elegant Champagne or Crémant, an English Bitter, and a Cucumber Tonic. And for New Year’s Day, how about Bibimbap-Style Korean Marinated Flank Steak paired with a Grenache-based Rosé, a Rice Lager, or a Korean Pear & Ginger Mule. Whatever your holidays bring, there’s a beef and beverage pairing to meet the occasion, the budget, and the guest list.

And for even more holiday cheer, the California Beef Council is offering $2 cash-back savings on a fresh beef purchase of $15 or more through the Checkout 51 mobile app or at Checkout 51 online. The offer is available in California only and ends at 11:59 p.m. on December 27, 2025.

From small gatherings to hosting the extended family, bringing people together around the dinner table during the holidays brings out our most cherished memories and traditions. Bon appétit.

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California Beef Council Fuels Up Back to School with Protein-Forward Recipes and Money-Saving Beef Offer

Tue, 26 Aug 2025 11:03:47 -0700

ROCKLIN, Calif. – Back to school is in full swing throughout California. But as you’re ticking off items on that school supplies list, don’t forget the protein. As kids head back to the classroom, they’re also heading back to morning sports practices, after school workouts, evening competitions, and weekend tournaments. But coming up with meal ideas to keep protein and other essential nutrients in kids’ diets can feel like a never-ending chore, so the California Beef Council (CBC) partnered with Real California Milk to encourage families to “Fuel Up for Back to School,” and they’ve enlisted a few cattle ranchers and food content creators to help make menu planning easier.

“Parents know their kids need protein along with other essential nutrients to fuel their school day and athletic activities,” said Christie Van Egmond, the CBC’s director of retail and foodservice marketing, “but ‘knowing’ and ‘doing’ are two different things. That’s where our content creator partners come in. Coming up with meal ideas that are not just healthy and delicious, but also simple and convenient, can be an exhausting routine for any family. We’re hoping to make that process a little easier.”

For this campaign, the CBC worked with three Instagram food content creators to develop delicious, family-friendly beef recipes that can make meal planning during the hectic back-to-school season a bit easier. In addition to the content creators, four busy moms from some of California’s cattle ranching families also offered their favorite busy school day recipes. Recipes and videos from content creators @freutcake (Crockpot Beef Sandwiches), @lindsaysurowitz (Steak & Eggs Breakfast Quesadillas), and @myhealthydish (Instant Pot Beef Pho) are available on Instagram. Recipes and videos created by the ranchers include Philly Sloppy Joes from @koopmann_family_beef, Korean Style Flanken Ribs from @dotsevenranch, Beef Rigatoni from @flying_f_ranch, and Brisket Breakfast Burritos from @gabriellathecattleist.

In addition to the rancher and content creator recipes on Instagram, a curated selection of protein-packed recipes from beefitswhatsfordinner.com and realcaliforniamilk.com are available at the CBC’s campaign website, backtoschoolcalifornia.com. While on the backtoschoolcalifornia.com site, viewers can gain access to the CBC’s money-saving offer. Shoppers can save $2 on a $10 or more purchase of fresh beef by using the Checkout 51 mobile app or at Checkout51.com online. The offer is available in California only and ends at 11:59 p.m. on September 13.

For even more beefy back-to-school recipes, go to beefitswhatsfordinner.com and check out the “Best. School. Lunch. Ever!” recipe collection.

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About Real California Milk/California Milk Advisory Board

The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state's dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB's programs focus on increasing demand for California's sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, TikTok, X, Instagram and Pinterest.

California Beef Council’s Registered Dietitian Recognized for Leadership in Nutrition Education

Tue, 01 Apr 2025 10:25:53 -0700

The California Beef Council is proud to celebrate registered dietitian Kori Dover, director of food and nutrition outreach, for receiving the Let’s Eat Healthy Leadership Award from Dairy Council of California. This prestigious award recognizes individuals who are making a significant impact in nutrition education and increasing access to nutritious foods, including dairy, to support healthier communities.

Dover has been a driving force in educating health professionals, school nutrition leaders and chefs about the importance of healthy eating patterns that include beef and dairy. Through her role at California Beef Council, she has fostered collaboration between the beef and dairy industries, working to ensure evidence-based nutrition education reaches key decision-makers in school foodservice and dietetics.

A Champion for Nutrition Education

Since joining the California Beef Council, Dover has spearheaded professional education initiatives designed to bridge the gap between nutrition science and practical application. She has worked alongside Dairy Council of California to provide training sessions for dietetic interns, bringing together experts from both the beef and dairy industries to discuss sustainability, nutrition and the role of animal-sourced foods in healthy eating patterns.

Outreach efforts extend to school nutrition professionals, helping them integrate science-backed nutrition strategies into school meal programs. In collaboration with Dairy Council of California, Dover helped co-create educational events, reinforcing the connection between dairy and beef in sustainable food systems.

“Kori’s dedication to nutrition education has expanded access to science-based resources for health professionals and educators,” said Bill Dale, executive director at the California Beef Council. “Her collaboration with the Dairy Council of California has helped elevate the conversation around beef and dairy’s nutritional value. We are thrilled to see her recognized with this well-deserved award.”

Strengthening the Connection Between Beef and Dairy

Dover’s work highlights the natural synergy between beef and dairy production. Dairy cattle contribute significantly to the beef supply, and her approach to nutrition education reflects this connection. She has helped develop training programs that promote healthy eating patterns, incorporating beef, dairy, fruits, vegetables and whole grains. By championing science-based nutrition education, Dover has reinforced the role of beef and dairy in balanced diets, reaching key decision-makers in schools, hospitals and foodservice programs.

A Well-Deserved Honor

The Let’s Eat Healthy Leadership Award recognizes leaders who empower children, families and communities with the knowledge and resources to build lifelong healthy eating patterns.

Dover’s recognition emphasizes the value of collaboration in advancing sustainable nutrition education.

Her leadership at the California Beef Council ensures that beef remains central to conversations around nutrition, while also strengthening the connection between beef and dairy industries in California. Through her work, she continues to educate the next generation of nutrition professionals and industry stakeholders.

For more information on the California Beef Council’s education and outreach efforts, visit www.calbeef.org.

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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 Agricultural 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.

Foodservice Team Gets the RancHER Perspective at California Beef Council Pasture to Plate Tour

Thu, 27 Feb 2025 08:22:03 -0800

“What happens in the day-to-day operation of a ranch?”

“How do you protect your livestock and promote animal welfare?”

“What environmental and conservation practices are you doing on your ranch that are sustainable?”

“What are the benefits of raising cattle for beef and dairy products?”

When people have questions about how food actually gets to the table, where they get their answers is important. Each year, the California Beef Council (CBC) invites retail and foodservice professionals to get answers to their questions firsthand—from the people who actually raise cattle for beef and dairy products in California. These Pasture to Plate Beef Tours bring food industry professionals face-to-face with beef and dairy producers in multiple segments of the supply chain. Recently, the CBC hosted 18 members of the foodservice team for Southern California’s largest theme park.

“Tour attendees represent culinary, sourcing, and sustainability teams,” said Christie Van Egmond, CBC’s Director of Retail and Foodservice Marketing. “This tour provides an inside look at the beef supply chain and gives our tour guests a chance to learn more about wholesome, nutritious beef by interacting with the people who raise beef cattle and operate dairy farms in California.”

One of the most anticipated events at last week’s CBC Pasture to Plate tour was the FarmHER & RancHER panel, a lively discussion featuring some of California’s most engaged women working on the front lines of animal agriculture. Moderated by San Diego-area rancher and the National Cattlemen’s Beef Association’s 2023 Advocate of the Year Alli Fender, the panel included Fulbright Scholar and award-winning Fresno County rancher and entrepreneur Rizpah Bellard, 4^th generation Fresno County rancher and direct-to-consumer beef business owner Brooke Helsel, and 4^th generation Modesto-area dairy farmer and tenured Dairy Science professor Nicole Morris.

As Fender noted, while the panelists are all in the cattle business, each has a very different background and unique operation, and so the discussion began there. Dairy farmer Nicole Morris noted that many of the attendees must be wondering why she is on a panel about beef. While her primary focus is producing milk every single day, “dairy-beef crosses contribute about 20% of the actual beef that’s produced here in California and the U.S., so we play a small part in beef production,” she said. In addition to dairy farming, Morris is a professor of dairy science and animal science at Modesto Junior College, and coach of the college’s national championship dairy cattle judging team.

“My brothers and I were raised in the industry up in Northern California outside of Davis,” said second generation rancher Rizpah Bellard. “We’re not like your typical cattle ranchers in California, and I think that adds to the flavor that I bring to the industry—to show that it’s for everybody.”

Day-to-day operations, while mundane to a rancher, were eye-opening to attendees, as was the fact that many ranchers also have additional jobs. “My mom is on the ranch 365—every single day,” said fourth generation rancher Brooke Helsel. Both Helsel and her husband have outside jobs--she is with an animal health firm, and he works on another ranch. “My husband and I and our two boys live on the ranch, but mom does 95% of what we do on the ranch day-to-day.” The big days, like branding and shipping cattle, involve the entire family, including the kids.

Morris noted that they are “milking cows 365 days a year, but that means we’re also having babies (baby calves) every single day.” Her day-to-day roles on the farm include herd health and working with veterinarians, weekly herd checks, and managing the breeding and reproduction program. “Genetics and reproduction are a big passion of mine. I organize all synchronization…handle all of the reproduction, and all of the herd health.”

Day-to-day operations can also mean flexing with logistical issues. “My dad graduated college in the 80s, and he came out trying to run ag, but he wasn’t able to secure a loan to buy land,” said Bellard, “so ever since I was a kid, we’ve been nomadic kind of ranchers. We lease land and try to get long-term leases to put our cattle on, and if that doesn’t work out, we have to move them.” Without access to secure land, she doesn’t have access to secure sales for beef. “So I work.” Her company, Nova Farming, focuses on educating and exposing people to American and global agriculture sectors and building a bridge to agriculture as a pathway to higher education and career opportunities. Her other venture, Blynd Essence, provides housing for adults experiencing homelessness. She also works as a consultant in the area of helping small farmers access larger markets.

In the area of sustainability, Fender asked the panelists what they each do on their different operations. “I think all of us up here as cattle producers have the best sustainability story anywhere,” said Helsel. “Cattle are the ultimate up-cyclers. They take an inedible (to humans) grass and turn it into beef…the best protein you can eat.” In addition, she noted that “first and foremost, we don’t over-graze. The land comes first. If you don’t have the land in good repair, you will not produce good beef.” She noted they also use solar for their water troughs, and that wildlife is abundant on their ranch. “I think ranchers provide a space for wildlife and a space to produce an amazing product that only benefits the land.”

Morris agrees. “With beef cattle grazing they’re returning nutrients back to the ground; it’s full circle.” She noted in the dairy industry they don’t have access to grazing. All of their sustainability measures come primarily from recycling, like water. “All the water used on our farm (will be) used four times before it makes its way out to the field. We’re going to wash the barn down with it…we’re going to chill the milk down with our water plate coolers…we’re going to use it in our flush system…and then it’s going to go into a waste management or nutrient pond, and then it’s going to be used for fertilizer.” In addition, she continued, there are a lot of great projects going on in California with methane digesters, where methane is captured and used for alternative energy sources.

What cattle are fed can be another part of the sustainability story, Fender noted. Her San Diego ranch has an arrangement with a craft brewery in Del Mar where the spent distiller’s grains that would just be a waste product are fed to her cattle on the ranch. Because cattle are ruminant animals, they can digest things humans can’t. “We’re able to upcycle that material into a higher protein product, and that brewer doesn’t have to go find a dump to go put it somewhere. It’s a great way to help each other out. The brewers call it ‘Brew to Moo’.” Cattle in California eat a number of agricultural by-products that would otherwise go to a landfill, such as almond hulls, citrus peels, and cotton seeds.

“Aside from running 1,000 milking cows and 1,000 heifers on our farm, we also farm 400 acres,” Morris said. “And so we really think of ourselves as being super regenerative and sustainable because we’re growing what we’re feeding to our cows and trying to be stewards of the land.”

Regarding animal welfare, Fender noted that there are a lot of misconceptions among the general public, and some people may not think ranchers are doing everything possible to make sure their herds are healthy. “I think one of the biggest practices that’s not understood is confinement,” Bellard said. “We confine when we’re weaning calves or taking calves off their mom. We confine them in smaller spaces to prevent them from bawling, walking the line, and not being able to eat right. At six to eight months we’re weaning them off their mom, we’re going to put them in a smaller space like four acres or five acres.” At this point, she notes, they learn to eat without mom.

Feedlots are also misunderstood. As Fender noted, people see the cattle bunched up together even when there is more space around them. “They’re herd animals, and that’s part of their instinct,” she said.

On the dairy side, Morris notes they utilize the National Dairy FARM program which evaluates all of their practices and protocols. On the beef side, the Beef Quality Assurance (BQA) program certifies ranchers and their employees in correct animal handling and ensuring proper treatment of cattle throughout all aspects of their lives. “I do not stand for animal abuse. And we work with a licensed veterinarian, we work with a nutritionist. We have a leadership team that oversees all of our animals to make sure they’re properly cared for and handled right, because if the animal is not happy, the farmer is not happy,” Morris said.

“Let’s just hit on BQA really quick,” Fender said, noting this is new for the audience. “It’s called Beef Quality Assurance, and its essentially a certification program that’s optional, but most ranchers do it for themselves and their employees. It’s a really valuable program, and you have to get renewed every two years. It’s a full class about animal welfare and how to take care of your cattle the best way that you can.”

Helsel noted that one thing they have found, as they work cattle in the corrals a couple of times a year, is that “slow is fast for us. The slower you go, the quieter you are, the easier you handle these cattle, the less yelling…everything seems to work better. Cattle handle better, they’re not as stressed…honestly, I think the meat tastes better.”

Panelists also discussed challenges in the industry, from drought and reliance on rainfall, to misperceptions about who they are and what they do as beef and dairy producers. But they also zeroed in on the positive side of more people being interested in buying from local ranchers and really getting to know where their food comes from. Bellard noted that if people want to buy from a local rancher, that rancher needs land to provide that food source. “We have land that’s being used for development…we have land being used for parks and recreation…we have people moving to the spaces not understanding what the cow poop smells like or what the flies are doing there…it’s a nuisance to them.” But these animals need room to roam, and that land is also a food source for animals other than cattle, she added.

“A lot of kids don’t know where their food comes from,” Bellard, who also teaches kindergarten through twelfth grade students about agriculture, said. “I want young people to learn more about the ag industry so they can join us up here—so they can become producers like me.”

In addition to the FarmHER and RancHER panel event, tour attendees visited a cow-calf ranch, dairy, calf ranch, feedyard, and beef processing facility. “Unlike other agricultural commodities, the beef supply chain is both complex and segmented,” Van Egmond said. “Tours like this allow the people who make foodservice purchasing decisions to see firsthand and better understand how all the segments of the beef supply chain work together in a way that supports the welfare of our cattle, provides open spaces and wildlife habitat, and focuses on continuously improving environmental sustainability, all while producing a delicious, nutritious protein choice.”

CBC Pasture to Plate Beef Tours are free for California’s retail and foodservice attendees, requiring they cover only the cost of their own travel to and from the host hotel. Space for these events is limited. For more information about the Pasture to Plate Beef Tour, contact Christie Van Egmond at christie@calbeef.org.

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About the California Beef Council

About the Beef Checkoff

California’s Grimmius Cattle Company Wins 2025 Beef Quality Assurance Award

Thu, 06 Feb 2025 15:42:27 -0800

The National Cattlemen’s Beef Association (NCBA) announced the winners of the 2025 Beef Quality Assurance (BQA) Awards, sponsored by Cargill, Sam’s Club and Certified Angus Beef. The BQA Awards annually recognize outstanding beef and dairy producers, marketers, and educators that best demonstrate animal care and handling principles as part of day-to-day activities. Grimmius Cattle Company was recognized with the 2025 BQA Feedyard Award.

“BQA Award winners not only incorporate BQA best management practices in their operations, but they also share the benefits of the program with their peers,” said Josh White, senior executive director of producer education and sustainability at NCBA. “Their commitment to quality and animal care transcends their physical locations.”

Grimmius Cattle Company often retains ownership and thus responsibility for cattle throughout their entire lives. This creates an opportunity to apply comprehensive BQA guidelines and partner with others within the industry who also follow BQA principles. BQA guidelines build the framework for their practices and policies from animal welfare to employee safety. All 800 full-time employees at Grimmius are BQA certified as well as partner feedyards and all individuals that are shipping loads out of Grimmius ranches. Additionally, all haulers that Grimmius contracts with are BQA Transportation certified.

Award winners are selected by a committee comprised of BQA certified representatives from universities, state beef councils, sponsors and affiliated groups, who assess nominations based on their demonstrated commitment to BQA practices, their service as leaders in the beef industry and their dedication to promoting the BQA message to grow consumer confidence. For more information about each of the award winners, visit www.bqa.org/beef-quality-assurance-awards.

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Food and Ag Influencers Come Together to "BEEF Up Back-To-School" with the California Beef Council

Tue, 20 Aug 2024 06:00:00 -0700

With looser summer schedules giving way to the structure of back-to-school, it’s not just kids who need to get back into the routine of the academic year. Between bell schedules and sports practices, the whole family can be impacted.

“Getting back into the routine of early breakfasts, school lunches, and easy dinnertime meals can be a challenge for adults too,” said Christie Van Egmond, director of retail and foodservice marketing for the California Beef Council. “Coming up with meal ideas that are not just healthy and delicious, but also simple and convenient can be an exhausting routine, so the CBC asked some California ranchers and Instagram food influencers to put together breakfast, lunch, and dinner ideas to help get the new school year routine off to a protein-packed delicious start with beef.”

With a combined Instagram following of more than 2.8 million, four California ag influencers and six California-based food and culinary influencers will feature their beef recipes for the busy back-to-school season on Instagram from August 15^th and going through September 11^th. Follow @californiabeefcouncil on Instagram for all your beefy inspiration, including Brisket Breakfast Burritos (@gabriellathecattleist), Beefy Spring Rolls (@realfoodbydad), and mason jar Arugula Salad with Steak (@brigeeski).

“All of these influencer recipes focus on meals that are simple, delicious, popular with even those picky eaters, and many offer convenience suggestions of how to take the meal on-the-go—whether that’s in a school lunch or to have dinner at the ball field,” Van Egmond said.

To help with returning to the back-to-school swing of things, the CBC is also providing a money-saving offer. Shoppers can save $2 on a $10 or more purchase of fresh beef by using the Checkout 51 mobile app or at Checkout51.com online. The offer is available in California only and ends at 11:59 p.m. on September 11.

For more beefy back-to-school recipes, go to beefitswhatsfordinner.com and check out the “Best. School. Lunch. Ever!” recipe collection.

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Light Up the Fourth of July with Beef on the Grill

Mon, 01 Jul 2024 12:15:53 -0700

Denver, CO (July 1, 2024) – Put on your red, white and blue, set up those lawn chairs and fire up the grill. The Beef. It’s What’s For Dinner. brand, funded by the Beef Checkoff, has amazing recipes, perfect for throwing on the grill and keeping everyone happy while you wait for the Fourth of July fun to light up the sky.

If you plan to start celebrating early in the day, these Country Style Bourbon BBQ Short Ribs have you covered with easy prep that won’t take you out of the fun. Slow cooked then finished on the grill this mouth-watering dish is ideal for prepping ahead of time. The ribs can simmer while you enjoy the festivities of the day and then go straight to the grill for that extra flavor when it’s time for your Fourth of July feast.

As easy as the slow-cooker is, this recipe might have it beat. With a little planning ahead, you can enjoy Strip Steak earlier in the week and save some extra for a quick and easy Grilled Steak Flatbread. Leftover steak is new again, accompanied by onions, roasted red peppers, blue cheese, arugula and drizzled with balsamic syrup. Not only is it easy to prep and easy to customize, this flatbread will send sparks through your tastebuds, turning leftovers into a fun, main course for the fourth.

For those who are all about tradition – it is the Fourth of July after all - you can’t go wrong with burgers on the grill. Seasoned with chipotle chili powder and topped with pepper jack cheese, these Spicy Cheeseburger Sliders will sizzle on the grill and in your mouth. And if you have guests who don’t like the spice, burgers are perfect for customizing with different toppings.

No matter how you plan to celebrate or what recipe you choose, BeefItsWhatsForDinner.com has all of the recipes and cooking tips you need. And with beef on the grill, your party guests will be fueled for a night of fireworks.

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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.

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.

NorCal Dairy Tour Provides Beef and Dairy Nutrition and Sustainability Insights

Tue, 14 May 2024 06:00:00 -0700

If you think school lunch begins in the cafeteria, you’d be mistaken. It starts back at its nutritional roots…on the farm. Recently, the California Beef Council (CBC), in partnership with the Dairy Council of California, took 55 future healthcare professionals, students, educators, and school nutrition professionals to DeSnayer Dairy in Lodi, California to learn about and see firsthand the critical role dairy farms play in sustainable agriculture and supporting school nutrition programs.

“We chose DeSnayer Dairy Farm for this tour because they operate sustainably, with practices that optimize resource use and reduce environmental impact,” said Kori Dover, the CBC’s Director of Food & Nutrition Outreach. “Attendees were able to engage with firsthand experiences and demonstrations that showcased the interconnectedness of food production, consumption, and sustainability.”

Participants gained insights into the lifecycle of dairy production from feed management to milking, and learned how the dairy industry contributes to the beef supply chain. Most importantly, the group gained a deeper understanding of how these two agricultural sectors—beef and dairy—contribute to providing nutritious food options for school programs and consumers.

“Tours like this help foster an open dialogue about production practices,” Dover said. “They go a long way toward dispelling myths, clarifying common misconceptions, and building trust. Our goal with events like these is to develop and nurture strong connections between agricultural sectors and educational entities.”

So, how are these two agricultural sectors connected? Beef and dairy—both top agricultural commodities in California—are nutrient-dense foods that provide high-quality protein and other essential nutrients necessary at all stages of life. In addition, dairy cattle are a significant part of the U.S. beef supply, contributing between 18% and 24% to the total U.S. beef supply since 2002. This contribution equates to a larger amount of choice and prime cuts for consumers.

“Open dialogue about dairy and beef cattle farming and production practices goes a long way toward building trust between our beef and dairy producers, and educational stakeholders,” Dover said. “It’s an important partnership with significant benefits for all concerned.”

For more information about food and nutrition outreach programs, contact Kori Dover at kori@calbeef.org. For more information on the CBC, visit calbeef.org.

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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 Agricultural Code. The CBC’s mission is to amplify the voice of the California beef industry to strengthen beef demand through innovative promotions, research, and open communication. For more information, visit calbeef.org.

About the Beef Checkoff

About the Dairy Council of California

Dairy Council of California is a nutrition organization overseen by the California Department of Food and Agriculture. Funded by California’s dairy farm families and milk processors, we are the dairy community’s philanthropic contribution to community health, positively impacting countless lives advancing milk and dairy's unique and essential contributions to healthy, sustainable eating patterns.

Dairy Council of California also works to secure grant funding for community nutrition projects. We value collaboration and partner with organizations with shared values to extend our collective impact through collaboration and co-creation. For more information, visit dairycouncilofca.org.

Registration Now Open for Fresno Stockmanship & Stewardship Event

Tue, 07 May 2024 06:00:00 -0700

Registration is now open for a Stockmanship & Stewardship event, October 18-19, at the Fresno State Animal Sciences Pavilion in Fresno, California. Funded in part by the Beef Checkoff, Stockmanship & Stewardship is a unique educational experience for cattle producers featuring low-stress cattle handling demonstrations, Beef Quality Assurance (BQA) training, facility design sessions and industry updates.

“Educational programs like Stockmanship & Stewardship elevate producers’ commitment to continuous improvement through BQA principles,” said Bill Dale, Executive Director at the California Beef Council. “By participating in Stockmanship & Stewardship, California’s cattle ranchers and beef producers are demonstrating to consumers that they are striving to produce the highest quality, safest beef possible.”

During the event, attendees can become BQA and BQA Transportation certified, network with fellow cattle ranchers and beef producers, participate in hands-on demonstrations led by animal handling experts, and learn innovative management techniques. Industry experts will cover topics such as low-stress loading, effective stockmanship, biosecurity, preharvest management, and California trailer laws. Stockmanship & Stewardship is sponsored by the National Cattlemen’s Beef Association (NCBA), Neogen, the California Beef Council, the California Cattle Council, and the Beef Checkoff-funded National Beef Quality Assurance program.

“Neogen is dedicated to the advancement of human and animal well-being through science and technology,” said Elizabeth Wonsowski, livestock director of marketing at Neogen. “As a leader within the beef industry and proud partner of cattle ranchers and beef production, we recognize the important role that education and resources play in helping the cattle industry continue to grow in a healthy and sustainable way. We are proud to support NCBA and the Beef Checkoff through the Stockmanship & Stewardship program. Together, we can fuel a brighter future of global food security.”

For more information, complete agenda, fees and to register, visit www.StockmanshipAndStewardship.org. Cattle producers attending Stockmanship & Stewardship are eligible for reimbursement through the Rancher Resilience Grant. To apply for a grant to cover registration costs and two nights hotel, visit www.ncba.org/producers/rancher-resilience-grant.

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Links to third-party websites should not be considered an endorsement by the Beef Checkoff of the actual website or the company or organization that owns/manages that website.

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 Agricultural Code. The CBC’s mission is to amplify the voice of the California beef industry to strengthen beef demand through innovative promotions, research, and open communication. For more information, visit www.calbeef.org.

About the Beef Checkoff

The Beef Checkoff 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 of 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.

Siskiyou County Ranch Recognized for Environmental Stewardship

Mon, 05 Feb 2024 14:55:57 -0800

The National Cattlemen’s Beef Association (NCBA) recognized six of the nation’s top cattle operations as Environmental Stewardship Award Program (ESAP) regional winners for their environmental conservation efforts during last week’s CattleCon24 in Orlando. Hart Ranch, a cow-calf operation in Montague, CA in Siskiyou County, received the honor for Region VI which, in addition to California, includes New Mexico, Arizona, Utah, and Nevada.

“Cattle producers from coast to coast are committed to preserving natural resources for future generations,” said NCBA President Todd Wilkinson. “It is an honor to recognize these regional winners who utilize innovative practices and epitomize environmental stewardship.”

Established in 1991, ESAP celebrates outstanding land stewards in the cattle industry. Regional ESAP winners come from every corner of the country and undertake stewardship efforts unique to their environment, landscape, and resources. The selection committee determined winners based on eligible applications received from six of the seven regions. The 2023 Environmental Stewardship Award Program Regional Winners are:

Region I: Tuck Farms, Moneta, Virginia
Region II: JB Ranch, Immokalee, Florida
Region IV: G Bar C Ranch, Rosston, Texas
Region V: Tower Rock Ranch, LLC, Mansfield, Washington
Region VI: Hart Ranch, Montague, California
Region VII: Bartholomay Kattle Kompany, Sheldon, North Dakota

“The Hart family’s impact is reverberating beyond their own ranch as the community is recognizing the value of proactive conservation through the Harts’ leadership and is exploring their own paths to a more sustainable future,” said Ann Willis, California regional director of American Rivers. “Their community leadership and locally driven solutions are essential to creating the positive change we need to sustain the environment and help communities thrive.”

Hart Ranch, located in northern California, has a mission of building a sustainable, holistic property stewardship program that allows for equal economically viable ranching operations and wildlife habitat enrichment based on scientifically proven, environmentally sound management practices. The cow-calf operation, founded in 1852, is dedicated to landscape and watershed rejuvenation, demonstrating the tremendous positive impacts a well-managed cow herd and grazing program has on the environment.

Through strategic partnerships with various organizations and state and federal agencies, the Hart family has improved on-farm water efficiency and soil health while simultaneously bettering anadromous fish species habitat through the voluntary dedication of senior, cold-spring water rights to critical streams. And they have integrated sustainable timber management with regenerative grazing practices to maximize carbon sequestration in Klamath River watershed headwater regions. These actions have benefited not only the endangered and non-threated species that call the Hart Ranch home, but also the Hart Ranch cow herd with increased carcass quality and yield grades in the final product.

“Stewardship is not just second nature, but a core value that ensures our livelihood, honors our heritage and provides an opportunity for future generations,” said Blair Hart with Hart Ranch. “We see our place as part of the ecosystem, not in spite of it.”

ESAP is generously sponsored by companies and federal agencies who share the cattle industry’s commitment to caring for the environment and protecting natural resources. Sponsors including U.S. Department of Agriculture Natural Resources Conservation Service, Corteva Agriscience, and U.S. Fish and Wildlife Service partner with NCBA to promote environmental stewardship throughout the beef supply chain. For more information, visit www.environmentalstewardship.org.

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California Beef Council Names New 2024 Leadership, Establishes Budgets at Annual Meeting

Thu, 18 Jan 2024 07:44:00 -0800

At their Annual Meeting, held in December, the California Beef Council (CBC) named new leadership and approved 2024’s program budgets. This year’s work plan to promote beef, provide consumer information, engage with foodservice and retail stakeholders, educate health and nutrition professionals, and provide educational and informational resources to beef producers was approved by the producer-led CBC board of directors on the final day of the December 5-6 meeting.

“Like many cattle-producing states, we’re facing financial challenges for the coming year,” said outgoing Chair Steven Maxey, who serves on the CBC in the packer sector of the supply chain. “Some tough decisions had to be made, but the council as a whole discussed the best way to move forward in the current economic climate and we reached consensus. CBC decisions are driven by the beef producers who serve on the council. These men and women consider all the strategies and information presented to them to determine the best way to invest our Checkoff dollars—always with the goal of driving beef demand.”

All of the 2024 CBC staff-driven programs presented to the council support one or more of the CBC’s strategic priorities:

· Positively engage healthcare professionals and the public in conversations about beef’s role in a healthy diet and lifestyle.

· Communicate the positive net environmental benefits of beef and cattle production practices.

· Communicate how beef’s taste, convenience, and versatility are of value to consumers and retail & foodservice professionals.

These strategic priorities—adopted in 2023 and in place through 2025—guide the CBC staff as they develop and evaluate California Checkoff-funded programs.

Maxey, who steps into the role of ex officio in 2024, is with Certified Meat Products and JD Food in Fresno, as well as Fresno’s butcher shop, The Meat Up, which he owns and operates with wife Cassi.

Serving as chair and vice chair for 2024 are Jarred Mello of Escalon from the dairy sector, and Mike Williams of Los Angeles County representing the range sector. The CBC’s executive committee is comprised of producers representing every sector of California’s beef industry.

For more information about the CBC and the Beef Checkoff, visit CalBeef.org.

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Holiday Meals From Traditional Roasts to Tasty Leftovers

Thu, 30 Nov 2023 06:00:00 -0800

‘Twas some weeks before Christmas, and all through your head
Ran plans for those gatherings, and the folks to be fed…

Perhaps that’s a bit overboard, but the holidays can bring their own level of uncertainty when it comes to what to serve, how to prepare it, how many people you’re entertaining, if there will be picky eaters at your table, and—oh yeah—what about your budget? The California Beef Council (CBC) has put together a series of stories and podcasts featuring strategies, recipes, hacks, quizzes, even ideas for all those tasty leftovers.

“The holidays can be a stressful time for even the most seasoned holiday entertainer,” said Annette Kassis, the CBC’s Director of Consumer & Brand Marketing. “Sometimes you need something that gets you to look at things just a little bit differently to get those ideas going and focus on the joy.”

Four feature stories from the CBC try to do just that, from beef dishes that are center-of-the-table showstoppers to what to serve picky eaters at the kids table.

“Tradition Doesn’t Have to Mean Boring” puts a California twist on a classic holiday dish—the beef strip roast. For this year’s holiday dinner, why not prepare a dish that both honors tradition and gives your family a taste of something new with a Smoked Peppercorn Strip Roast with Red Wine Sauce?

Take our “Will Your Kid Eat This?” quiz in “Is Your Kiddo A Picky Eater?” to help you identify what your kids will eat, and then discover a delicious and nutritious recipe we think they’ll love. Bonus: We’ve included real life tips from real life moms with real life picky eaters on their hands!

Can you create lasting holiday memories and still stay on budget? We think so. Savor the most wonderful time of the year with some helpful tips and ideas in “Creating Great Holiday Memories on A Budget.”

And of course, what’s a holiday meal without leftovers? They’re one of the best parts! We take a look beyond “reheat and serve” in “Wondering What to Do with Those Tasty Holiday Leftovers?”

For that extra bit of inspiration, we’ve partnered with California food blogger, cookbook author, and on-camera host, Whitney Bond, for a series of two-to-three-minute mini podcasts all about that holiday meal. From shopping for your holiday roast to interesting rubs to appetizers, smoking a roast, and more, you can find the CA Beef Mini Series with Whitney Bond wherever you get your podcasts.

And of course, it never hurts to have a money-saving offer. For a limited time, California consumers can save $3 when they spend $15 or more on fresh beef for the holidays through the Checkout 51 mobile app or online.

“Beef is the traditional center of the holiday plate for lots of people,” Kassis said. “Adding a new flavor profile, using a new cooking method, or upping your game where the side dishes are concerned can take your meal from ‘classic’ to ‘classic with a twist’ and make this a holiday meal to remember.”

For more information, visit CalBeef.org.

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Ranch to Table with a Twist

Wed, 01 Nov 2023 06:00:00 -0700

When you’re into food—really into food—you like to know where your food comes from. What if you could also learn that your food likes wild blackberries? Or that your food likes their version of the occasional beer?

Recently, the California Beef Council (CBC) hosted eleven food, culinary, and lifestyle social media influencers to get a first-hand look at beef from the ranch level to the dining experience. These content creators, ranging from macro influencers with more than half a million followers to those with highly engaged followers numbering in the thousands, spent an afternoon on a San Diego County family ranch learning about how cattle are cared for, and then enjoyed a spectacular sunset pop-up dining experience at the home of San Diego food blogger, cookbook author, and on-camera host, Whitney Bond.

“Events like this are an opportunity for the CBC and influencers to network, meet new food and culinary influencers, and to provide a fun day for our cattle ranchers and food influencer partners,” said Christie Van Egmond, the CBC’s Director of Retail & Foodservice Marketing. “Our guests have a combined Instagram following of more than 1.68 million, and our hope is that those followers have a chance to vicariously share in the experience of these content creators.”

The event kicked off with a meet-up at the San Diego Mission Bay Resort. Influencers boarded the bus to head to the Flying ‘F’ Ranch, owned and operated by Alli and Bryce Fender. For many, this was the first big eye-opener of the day. A cattle ranch near San Diego?

“People forget how important agriculture is to California,” Van Egmond said, “and it’s almost everywhere in the state. Urban areas like San Diego exist in close proximity to rural areas with a decidedly different way of life. That’s the point of putting together an event like this; we bring people from different walks of life together and they find common ground.”

Guests walked the rangeland with Alli and Bryce, seeing momma cows with new calves, heifers about to give birth to their first calf, and older cow/calf pairs in the blackberry thicket down by the natural spring-fed pond on the ranch. The second big eye-opener? How cattle can “upcycle” commercial food waste into high-quality protein, keeping that food waste out of the landfill.

“We were thrilled to be able to partner with Viewpoint Brewing Company in nearby Del Mar for the restaurant pop-up menu pairings because the brewer’s grain left over at the end of the beer making process goes to Alli and Bryce at Flying ‘F’ where they feed it to their cattle,” Van Egmond said. “The spent brewer’s grains stay out of the landfill, provide extra nutrition for the cattle, and solve a disposal problem for Viewpoint. It’s a win all the way around and a part of the overall sustainability story of cattle ranching. Depending on where a ranch is located in the state, other agricultural food waste makes its way to cattle, including almond hulls, citrus peels, and cotton seeds.” Bonus: cattle love the brewer’s grain!

After a couple of hours at the Flying ‘F,’ it was time to head back to the big city and a sunset dining experience in Whitney Bond’s backyard.

Bond worked with Viewpoint Brewing and Franciscan Estate wines to create the pairings for the menu. Ranch & Restaurant Pop-Up guests were treated to:

· Sous Vide Top Sirloin Steak Crostini paired with a Franciscan Estate Sauvignon Blanc

· Coffee Crusted Smoked Tri Tip paired with Viewpoint Brewing Birdie Fest Marzen

· Ground Beef Smash Burger Slider paired with Viewpoint Brewing Fan Fare IPA

· Slow Cooked Beef Chuck Roast Ragu Lasagna paired with Franciscan Estate Cabernet Sauvignon

· Brazilian-Style Rotisserie Picanha/Sirloin Cap paired with Franciscan Estate Chardonnay

· No-Churn Maple Beef Bacon Ice Cream paired with Viewpoint Brewing Barrel Aged Stout

The Fenders joined the pop-up experience, as did CBC’s Chairman Steven Maxey and his wife Cassi of Fresno’s butcher shop The Meat Up and meat processor Certified Meat Products, allowing guests to continue the ranch-to-table conversation with people in the beef industry. As guests left Bond’s home at the end of the evening, they were treated to Nutella Beef Bacon Chocolate Chip Cookies for the road.

“Experiences like this are valuable not only for the content creators and influencers we invited, but for cattle ranchers and beef producers who are able to attend,” Van Egmond said. “Sharing food, conversation, and information leads to better understanding all the way around. And when you bring creative food influencers together in this atmosphere with delicious beef, great wines, and beers from an amazing local brewery, mouthwatering posts and recipes are sure to follow.”

For more information about retail and foodservice programs like the Ranch & Restaurant Pop-Up, contact Christie Van Egmond at christie@calbeef.org. For more information on the CBC, visit calbeef.org.

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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 Agricultural Code. The CBC’s mission is to amplify the voice of the California beef industry to strengthen beef demand through innovative promotions, research, and open communication. For more information, visit www.calbeef.org.

About the Beef Checkoff

Get Ready to Sizzle, California!

Wed, 14 Jun 2023 15:44:42 -0700

Here in California, we try not to restrict grilling to a single season. After all, this is the place that gave the culinary world Tri-Tip! But we can’t deny that summer grilling holds a special place in our collective hearts. And when it’s beef on the grill, the sound of that sizzle is unmistakable.

From June 15^th through July 26^th, the California Beef Council (CBC) is celebrating all things “summer grilling season” with our Sizzled in California promotion. For a limited time, California consumers can save $2 when they spend $10 or more on their favorite beef steaks for summer grilling through the Checkout 51 mobile app or online. California beef lovers can also link to the Checkout 51 offer at SizzledInCalifornia.com, our site for all things summer grilling.

“The site offers more than a link to our retail offer,” said Christie Van Egmond, Director of Retail & Foodservice Marketing for the CBC. “You can find grilling tips and tricks from Pitmaster Rasheed Philips, meet one of our California cattle ranchers, check out grilling recipes, and learn some simple steak swaps that work for different tastes and budgets. You can also enter to win a Summer Grilling Prize Pack.”

In addition to the variety of grilling recipes featured at SizzledInCalifornia.com, some of our new summer grilling favorites for this season include:

· Grilled Sirloin Steak Kabobs with Garlic-Rosemary Butter

· Smoked Tri-Tip with Grilled Corn Elote

· Mediterranean Grilled Chuck Steak with Garden Grilled Vegetables

· Grilled Steak Flat Bread

· Cowboy Marinated Skirt Steak with Corn Salad

“Summer is synonymous with being outdoors,” Van Egmond said, “and there’s a more relaxed vibe around summer activities. Grilling fits right in with that, whether it’s a casual, after work meal, or a weekend gathering with friends and family. That sizzle and the unmistakable, mouthwatering aroma of beef on the grill just says ‘summer.’”

For more information on the Checkout 51 beef offer, sweepstakes entry, and recipes, visit SizzledInCalifornia.com.

Pictured: Grilled Sirloin Steak Kabobs with Garlic-Rosemary Butter, courtesy of BeefItsWhatsForDinner.com.

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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 Agricultural Code. The CBC’s mission is to amplify the voice of the California beef industry to strengthen beef demand through innovative promotions, research, and open communication. For more information, visit www.calbeef.org.

About the Beef Checkoff

Meat, Dairy and Spirits: Three Key Retail Categories Connect for 2023 Cinco de Mayo Promotion

Tue, 11 Apr 2023 01:00:00 -0700

What is it about tacos? Beef…queso fresco…tortillas…add a margarita, and it’s a culinary work of art. It’s been said that in California, taco time is all the time. But with Cinco de Mayo coming up, Californians are getting even more serious about their tacos.

TacoTimeCalifornia.com just might be the thing to take shoppers’ taco game to a whole new level. In a partnership that combines three key retail categories—meat, dairy and spirits—the California Beef Council (CBC), the California Milk Advisory Board (CMAB)/Real California Milk, and E. & J. Gallo’s Camarena Tequila are partnering for a co-branded Cinco de Mayo promotion. Dubbed “Tacos, Tequila y Más,” the two-month campaign runs April 1 through May 31 and provides consumers with product offers and savings, recipes, videos and other taco and margarita-inspired content on the single hub, TacoTimeCalifornia.com

“The TacoTimeCalifornia.com site goes beyond consumer savings to celebrate what we love about tacos. Beef and California Hispanic-style cheese and crema make for a perfect taco. Pair with Camarena—the most awarded tequila—and you’ve got the ultimate taco and margarita night at home,” said Christie Van Egmond, the CBC’s Director of Retail & Foodservice Marketing. “For this year’s campaign, the CBC is offering a $2 rebate on a $10 or more beef purchase through the Checkout 51 mobile app and online.” Camarena Tequila and Real California Milk are offering savings through in-store coupons.

The TacoTimeCalifornia.com site features five new recipes for 2023:

· Flank Steak Tacos

· Beef Sheet Pan Nachos

· Carne Asada Vampiro Tacos

· Beef Chile Colorado

· Salpicon Tostadas

In addition to these and a dozen other taco and margarita recipes on the site, taco lovers can access product, cooking and lifestyle videos directly on the platform, learn more about Hispanic-style cheese and crema, and discover the world of tequila through a variety of margarita recipes.

“Tacos are so quintessentially California, and cheese is a big part of that” said CMAB’s Director of Business Development, Katelyn Harmon. “California has been producing cheese for as long as it’s been making wine—more than 200 years. Today, more than 50 cheesemakers produce some 250 varieties and styles of cow’s milk cheeses that carry the Real California Milk seal.” There are a variety of Hispanic-style cheeses, Harmon continued, each with a distinct character that can add an authentic taste to your favorite taco recipes.

Product offers vary: the CBC will offer cash back on beef through the Checkout 51 mobile app, while Real California Milk will have in-store coupons for Hispanic-style cheese and crema, and Camarena Tequila will have in-store bottle-necker savings. Look for in-store displays where available. Links to offers are at TacoTimeCalifornia.com; some restrictions, including quantity and pricing terms, apply and offers are subject to date restrictions.

For more information, visit TacoTimeCalifornia.com or contact Christie Van Egmond.

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About the California Beef Council

About the Beef Checkoff

About Real California Milk/California Milk Advisory Board

The California Milk Advisory Board (CMAB), an instrumentality of the California Department of Food and Agriculture, is funded by the state’s dairy farm families who lead the nation in sustainable dairy farming practices. With a vision to nourish the world with the wholesome goodness of Real California Milk, the CMAB’s programs focus on increasing demand for California’s sustainable dairy products in the state, across the U.S. and around the world through advertising, public relations, research, and retail and foodservice promotional programs. For more information and to connect with the CMAB, visit RealCaliforniaMilk.com, Facebook, YouTube, Twitter, Instagram and Pinterest.

“Tasting in the Dark” Enlightens Nutrition Professionals to the Power of the Palate

Tue, 04 Apr 2023 15:57:08 -0700

Think about this for a moment. You’re sitting in a crowded restaurant. Flatware clatters…glasses clink…laughter punctuates the low thrum of conversations coming from other tables. In the midst of all this, your server appears and sets your meal, steaming hot, in front of you.

What do you do?

Likely, you will look at your plate. But then, almost without thinking about it, you will close your eyes as you inhale deeply.

How many different senses did we employ in this scenario? Hearing, most certainly, as we set the scene with the restaurant noise. Sight, as we looked at the plate set before us. Smell, as we closed our eyes and inhaled the aroma of our meal. We’ve taken in a lot of information, all before we’ve tasted anything. All of the information gathered through your senses—from your surroundings to the aroma of the food--builds your perception of what you are about to taste, and your anticipated enjoyment of it.

Now, remove one sense…sight. What does that do to your perception of the food? How do you perceive flavors and judge a meal if you can’t see it?

That’s what more than 50 registered dietitians and other professionals in the nutrition world experienced when they attended “Shed New Light on Flavor,” a pre-conference workshop produced by the California Beef Council (CBC) in partnership with the National Cattlemen’s Beef Association (NCBA), and the Kansas and Nebraska Beef Councils. The pre-event workshop was offered to attendees of the Academy of Nutrition and Dietetics Food & Culinary Professionals 2023 Culinary Workshop in California’s Napa wine country.

The workshop, held at the beautiful Gambonini Family Ranch in Petaluma, was designed and led by Dr. Hoby Wedler, a Ph.D. chemist and sensory expert who walked attendees through a “Tasting in the Dark” experience. With his highly-trained palate and acute sensory insight, Wedler, who has been blind since birth, talked to attendees about what it means to acquire sensory literacy by opening themselves to all the sensory input around them. “Our understanding and perception is highly dependent on a multitude of sensory and psychological inputs,” Wedler said. “We use vision so much that we’re more literate in that sense than in our other senses, so you need to practice using those other senses.”

Blindfolded attendees sampled four dishes, all including beef in plant-forward meals, all completely unknown to them: a slider that included a beef, bean and mushroom patty; a cold quinoa, fig and goat cheese salad with beef strips; a beef and veggie wrap; and a fajita-style beef street taco that included peppers, squash, tomatoes and onions. Wedler then led them in a still-blindfolded discussion of what they were tasting, what those flavors meant to the dish, how the flavors and textures made them perceive each dish, and what employing their other senses meant to their enjoyment and understanding of the different foods they were eating.

“These pre-event workshops are a way for nutrition and dietetics professionals to add an enrichment component to their conference experience,” said Kori Dover, RD, Director of Food & Nutrition Outreach for the CBC. “We presented Dr. Wedler’s blindfolded food exercise because we wanted to provide nutrition professionals the opportunity to experience how beef’s flavor profile can help increase fruit, vegetable and whole grain consumption.”

Wedler’s concept of gaining insight into the non-visual senses provides an opportunity for participants to pay closer attention to details they may not have been aware of when it comes to food. Focusing on aroma, texture, flavor profiles, layering flavors and other concepts can have an impact on nutrition, he notes, as enjoyment of food plays heavily in whether or not a person consumes all the nutrients their body needs.

“This type of experience is especially valuable to those who work in various areas of clinical nutrition,” Dover said. “When we have patients whose diets are restricted, the loss of food enjoyment can have an impact on their overall nutrition. Thinking about flavors and textures combined with highly-nutritious ingredients can make a difference.”

In addition to the pre-event workshop, Dover, along with meat scientist Dr. Phil Bass, provided a conference keynote session called “Raising the Steaks—Exploring Beef’s Versatility.” This lively, interactive session provided attendees with practical ways to get the most value from various beef cuts, included cookery tips, looked at flavor profiles, and provided insights into beef’s role in healthy and sustainable diets. “This session was all about finding the savory spot between nutrition research and meat science,” Dover said. “Our goal is helping nutrition professionals and their clients create next-level eating experiences with beef, focusing on nourishing health and satisfying the palate.” Plus, the keynote ended with a fun and informative beef and beer tasting. “I didn’t hear any complaints about that,” she added.

To learn more about the “Shed New Light on Flavor” workshop and “Raising the Steaks—Exploring Beef’s Versatility,” contact Kori Dover at kori@calbeef.org. For more information about “Tasting in the Dark” and Hoby Wedler’s work, reach out to Dr. Wedler at hoby@hobywedler.com.

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About the California Beef Council

About the Beef Checkoff

Fresno Livestock Commission Awarded 2023 BQA Marketer Award

Mon, 13 Feb 2023 15:09:48 -0800

NEW ORLEANS, LA (Feb. 3, 2023)--Uniquely positioned in the vibrant agricultural community of Fresno, California, with a county population of one million, Fresno Livestock Commission has the notable opportunity to educate and engage with a diverse population. Because of the growing urban sprawl, ranches are selling and becoming ranchettes, and many of these new agriculture folks want a taste of the animal production life. This year’s 2023 Beef Quality Assurance (BQA) Marketer Award winner, Fresno Livestock Commission, has stepped up to ensure BQA messaging reaches this incoming group.

Owned and operated by father-daughter pair Phil and Cindy Tews since 1990, Fresno Livestock caters to the small, everyday grower selling ten or fewer calves per year. Customers often appreciate having a more docile animal in their pasture, something Fresno Livestock is known for providing.

With a passion for advocacy, Cindy takes a hands-on approach to implement BQA at Fresno Livestock. Many customers come to Cindy to learn how to purchase, care for and graze their livestock. According to Cindy, she and her staff spend untold hours visiting with buyers and sellers alike. They help facilitate relationships with veterinarians, haulers and even provide a BQA-certified crew for hire during branding, vaccinating, shipping, and other activities.

Many of Fresno Livestock’s employees are high school students who are interested in working in the livestock industry. Cindy and her team help mentor these students to ensure when they leave Fresno Livestock after graduation, they understand safe and effective cattle handling techniques that will serve them and the industry in their next role.

“By going through the BQA certification process, there is so much knowledge in those modules. I think you can take it over and over again and learn something new every time,” Cindy said.

Cindy is also involved in many facets of committee work relating to BQA promotion and implementation. She is a past president and now lifelong board member of the Fresno-Kings Counties Cattlemen's Association, a previous second vice president of the California Cattlemen's Association, 2022 chair of the California Beef Council, and a prior membership committee member of the Livestock Marketing Association. There, she was one of eight members who wrote the original Animal Handling Guidelines for all Livestock Marketing Association Member Markets in 2008.

“I believe in giving back,” Cindy said. “One of the ways I do that is through the donation of my time and of our facilities.”

The BQA Marketer Award is funded in part by the Beef Checkoff with additional support from Cargill. For more information about the Fresno Livestock Commission and other 2023 BQA Award winners, visit www.bqa.org/about/bqa-awards.

About Beef Quality Assurance

Beef Quality Assurance (BQA) is a nationally coordinated, state implemented program funded by the Beef Checkoff that provides U.S. beef producers guidelines and certification drawn from common sense husbandry techniques and accepted scientific knowledge on how to raise cattle under optimum management and environmental conditions. BQA reflects a positive public image and instills consumer confidence in the beef industry. When producers implement the best management practices of a BQA program, they ensure their cattle are the best they can be. For more information on BQA, visit www.bqa.org.

California Rancher & Beef Advocate Speaks Out Against LA City Council Resolution

Wed, 26 Oct 2022 14:20:27 -0700

Markie Hageman couldn’t believe what she’d read, but she knew just how to respond.

The first-generation cattle rancher, who had pivoted away from a career in the fashion industry to start building her own beef cattle herd, suddenly felt like her way of life was under attack. And by the very city she had once set her sights on for a fashion career.

“I’ve made it my mission to advocate for the beef and cattle industries because I live in a state that can be pretty hostile toward animal agriculture, so when I saw that the Los Angeles City Council voted to adopt a resolution called ‘The Plant Based Treaty,’ I knew I had to speak out,” Hageman said.

So, she spoke out on Instagram, the place where almost 19,000 followers know her as “Girls Eat Beef Too.” And she sent Letters to the Editor to more than 15 Los Angeles-area daily and weekly newspapers. “Honestly, I just needed to be heard.”

Hageman is among a growing number of California ranchers who are using their social media platforms to show not just who they are, but how they do what they do: care for their animals and provide a nutritious food in a way that is both responsible and sustainable.

In her Instagram Story, she laid it out like this. “In (The Plant Based Treaty), they (the LA City Council) claim that they no longer support land use change. Except, Los Angeles has a massive urban development footprint, which eats up arable land for more housing and shopping centers. Animal agriculture, on the other hand, allows cattle and ruminants to graze on land to improve its soil, decrease wildfire risk and provide cleaner air and water. We have all seen photos of LA smog caused by countless cars on the road—yet animal agriculture is the problem here?”

As Hageman points out, it is not a focus on plant-based foods that is the issue. “We absolutely need crops, and a diet that includes plants. But we also need to use our land efficiently to feed a growing population.” As she notes, arable land is a finite resource. You could even consider it a diminishing resource when urban sprawl and development gobble up agricultural land. Cities like LA that discourage transitioning land to other uses exacerbate the problem. “Cattle can graze on land that is unsuitable for crop production. These cattle graze on native grasses, promoting carbon sequestration in the soil, and then ‘upcycle’ that grass into beef—a complete protein for humans. And they can do that on land that is rocky, steep, and unsuitable for farming.”

Ruminant animals, like cattle, she said, play a crucial role in the biogenic carbon cycle and in carbon sequestration. Not only do grazing cattle improve soil health, but this managed range land supports biodiversity and provides wildlife habitat. Los Angeles, on the other hand, has played a major role in loss of habitat due to urban sprawl and development, and has contributed to an increase in greenhouse gas emissions thanks to daily commutes and heavy traffic.

“Through this treaty, the LA City Council states they want to transition to more sustainable jobs and healthier living. I don’t know what’s more sustainable than working with natural light while sorting cattle outdoors, instead of in an office that needs power. And I surely know many people in animal agriculture who live very healthy lifestyles.”

The cattle community, she said, is doing more for our environment than the Los Angeles City Council is doing by adopting this treaty. “I keep fighting for animal agriculture because it seems like decision makers in big cities are hypocritical and haven’t gotten out of their area to discover the truth about an industry that feeds the world.”

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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 Agricultural 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.

FarmHER & RancHER Panel Discusses Ag Challenges and Opportunities at California Beef Council’s Beef Leadership Summit

Mon, 19 Sep 2022 16:00:00 -0700

“What does the day-to-day operation of a ranch or dairy look like?”

“What future changes could impact your livelihood?”

“What environmental and conservation practices are you doing that are sustainable?”

“How does social media impact what you do?”

When a group of dairy farmers and cattle ranchers get together, there’s always a lot to talk about. But when you put together a panel of some of California’s new generation of women in animal agriculture and get them in front of a highly engaged audience of retail and foodservice professionals, the questions, answers, and discussions are lively and eye-opening.

One of the most anticipated events at last week’s California Beef Council (CBC) Beef Leadership Summit (BLS) was the FarmHER & RancHER Panel Discussion—an opportunity for BLS attendees to hear directly from women on the front lines of animal agriculture about their challenges, philosophies, sustainability practices, and what makes farming and ranching so amazing. Moderated by Salinas-area rancher Celeste Settrini, the panel included 4^th generation Sonoma County dairy farmer Jennifer Beretta, 1^st generation beginner rancher Markie Hageman from Hilmar, Bay Area rancher Natalie Koopmann, and 4^th generation Fresno County rancher Brooke Helsel.

When asked about daily operations, many in the audience were surprised to learn that most ranchers have a “town job” in addition to the work they do taking care of their cattle. “A lot of ranchers will go out and check cows in the morning before they head to work,” Koopmann said. “The cows do their job (during the day) on their own.” For Beretta, the day begins at 2 a.m. with 300 milking cows that have to be milked twice a day, generating 1,800 gallons of milk destined for Clover Sonoma Dairy Company in Petaluma.

Conservation practices are also part of the day-to-day operations, and were a key point of discussion for the group, along with the general public’s lack of understanding about what some of these practices mean. “I’m very involved in conservation practices,” Koopmann noted. Both her father-in-law and her husband are certified rangeland managers, and the family’s Bay Area ranch has three conservation easements in place to protect special status wildlife species including the California tiger salamander, the California red-legged frog, and the callippe silverspot butterfly. “Cattle increase breeding grounds for the salamander because of the footprints the cattle leave in the side of the pond,” she said. Grazing cattle also support native plant species, like the Johnny Jump-Up. “Those flowers come up, and that’s what brings the butterflies.” The Koopmanns even have “wildlife escape ramps” in all of their water troughs.

Sustainability was another key point of discussion. “Words like ‘sustainability’ tend to be misunderstood,” said Helsel. “What ranchers have been doing for centuries is sustainable, but responses like ‘improved genetics’ aren’t accepted as an answer (to the sustainability question). Regenerative agriculture is another term that’s used now, but that’s what we’ve already been doing. We don’t overgraze any one area.”

“I think ‘regenerative’ is a new buzzword,” Beretta added, “but it’s what we’ve been doing since 2006. (Now) it’s another label that can confuse consumers.”

That confusion among some consumers, the panel agreed, leads to other issues—much of it tied to social media. “I just finished breeding my four cows,” Hageman said, “and I posted about the AI (artificial insemination) process. The responses I got called the practice abusive, and yet the cow was safely held in a chute, she was calm, there was an expert breeder, and she got treats while the AI process was going on.”

“Social media can take things out of context very quickly,” Koopmann added, “but it has also done good things for the industry.”

Hageman agreed. “Social media can be tricky, but it’s necessary to spread the word.” She went on to say that misunderstandings can occur when someone reads a headline or sees a picture out of context, but doesn’t read the full story. “In some cases, (the person) doesn’t want to ask you questions, they just want to be right. ‘Keyboard Warriors’ chime in just to say you’re wrong.”

To cap the talk, the panelists were asked about their greatest challenges. Chief among them? Drought, public misperceptions about what production practices mean, and regulations that make it more and more difficult to stay in business. “California regulations will kill farmers and ranchers,” Beretta said. “That, and urban sprawl.”

The Beef Leadership Summit program was started as an extension of the CBC’s popular ‘Pasture to Plate Beef Tour and is now in its 5^th year. “We found that a number of our Pasture to Plate retail and foodservice attendees wanted a deeper dive into beef production, innovations in beef cuts, insights into consumer concerns and questions, and other detailed aspects of the beef sector of our food supply,” said Christie Van Egmond, the California Beef Council’s Director of Retail & Foodservice Marketing.

The Beef Leadership Summit is free for attendees, requiring that they cover only the cost of their own travel to and from the host site hotel. Space for the annual event is limited, and ideally, BLS participants have already been part of a prior Pasture to Plate Beef Tour.

For more information on the Beef Leadership Summit and the Pasture to Plate Beef Tour, contact Christie Van Egmond at christie@calbeef.org.

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About the California Beef Council

About the Beef Checkoff

California Beef Council, Camarena Tequila, and Real California Milk Partner for Tacos, Tequila y Más 2022

Thu, 31 Mar 2022 06:00:00 -0700

In a partnership that combines three key retail categories—meat, dairy and spirits—the California Beef Council (CBC) is again partnering with the California Milk Advisory Board (CMAB) and E. & J. Gallo’s Camarena Tequila for a co-branded Cinco de Mayo promotion. Dubbed “Tacos, Tequila y Más,” the two-month campaign runs April 1 through May 31 and provides consumers with product offers and savings, recipes, videos and other taco and margarita-inspired content on a single hub at TacoTimeCalifornia.com.

“The TacoTimeCalifornia.com site goes beyond consumer savings to celebrate what we love about tacos. Beef and California Hispanic-style cheese and crema make for a perfect taco. Pair with Camarena—the most awarded tequila—for the ultimate taco night at home,” said Christie Van Egmond, the CBC’s Director of Retail & Foodservice Marketing. “For this year’s campaign, the CBC is focusing on steak tacos with a new featured recipe video, and we’re offering consumers a $3 rebate on a $10 or more beef purchase through Checkout 51.” Camarena Tequila and Real California Milk are offering savings through in-store coupons.

Research from NielsenIQ reveals that the average shopping basket with beef is more than twice that of the typical ring ($115.40 vs. $56.00, respectively), and beef in the basket drives more total store sales than baskets with chicken, pork, or meat alternatives. Heavy beef-buyers, defined as the top 33% of beef purchasers, are more likely to purchase and enjoy alcohol with their meat. In addition, research from IRI shows the average basket ring for natural cheese is $95.76 compared to a much lower $42.90 on average basket without cheese.

“Whether shoppers see the mouth-watering campaign point-of-sale in-store, or they’re shopping online, we’re encouraging them to add these three powerhouse products—beef, cheese and spirits—to their cart so they can create their own Tacos, Tequila y Más experience at home,” Van Egmond said.

Shoppers can take advantage of the following opportunities through TacoTimeCalifornia.com:

Consumer Mobile App Offers and In-Store IRCs: CBC will offer cash-back on beef through the Checkout 51 mobile app. Real California Milk will have in-store IRCs for Hispanic-style cheese and crema, and Camarena Tequila will have in-store bottle-necker savings. Links to offers will be on the campaign landing page, and quantity and pricing terms apply.
Recipe Inspiration: The campaign landing page features 14 clickable recipe images of tacos and margaritas, including a new steak taco recipe and video created by popular food blogger Whitney Bond.
Product Knowledge: Visitors to TacoTimeCalifornia.com can access product, cooking and lifestyle videos directly on the platform.

To “taco bout” more, visit TacoTimeCalifornia.com or contact Christie Van Egmond.

SOURCES: IRI Data 2021; NielsenIQ, Homescan Panel, Understanding the Buyers of Fresh Meat, June 2021

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About the California Beef Council

About the Beef Checkoff

About Real California Milk/California Milk Advisory Board

California Beef Council Unveils Retail Dietitian Toolkit Encouraging Supermarket Beef Sales through Healthy Eating Education

Wed, 23 Mar 2022 08:25:36 -0700

Coinciding with national Nutrition Month, the California Beef Council (CBC) launched their new highly-anticipated Retail Registered Dietitian (RD) Toolkit. The digital toolkit, which is housed on the CalBeef.org website, aims to guide supermarket RDs regarding in-store and virtual tours, beef cooking lesson tips, and shopper talking points surrounding the topics of how cattle are raised, beef sustainability, reading meat package labels at the beef case, and how lean beef fits into a heart-healthy lifestyle.

“We’re excited to unveil the rich content of this digital toolkit to equip retail registered dietitians with the tools they need to promote heart-healthy beef to their shoppers at the store-level and online,” said Kori Dover, the CBC’s registered dietitian and Director of Food and Nutrition Outreach. “Consumers have so many questions about how beef is raised, whether it’s a sustainable and healthy food to feed themselves and their families, and so much more. We focused on bringing all of that content to one digital toolkit that will not only educate the store dietitians, but inspire them to promote beef with ease to their store customers, and hopefully drive shoppers to the meat case.”

Retail dietitians play a crucial role in promoting a healthy plate to shoppers, and beef not only plays a key role in a healthy lifestyle, but also to a retail store’s bottom line. “Beef brings in more dollars than any other protein at retail, but we also know that escalating prices and health misconceptions can be purchase barriers for shoppers,” said Christie Van Egmond, Director of Retail and Foodservice Marketing at the CBC. “Surprisingly, many cuts that are considered lean are also less expensive cuts, and we hope that this digital toolkit for retail dietitians will help lay that education foundation by being a go-to resource for retail dietitians.”

The average consumer spends $154 per year on beef products, compared to $82 for chicken, $73 for pork, and only $34 for meat alternatives, according to NielsenIQ. Beef in the cart is not only good for consumers’ health, but also for individual basket rings and ultimately total store sales.

To download the Retail RD Digital Toolkit, visit CalBeef.org. For questions, or to explore retail promotional opportunities with the CBC, contact Christie Van Egmond or Kori Dover.

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About the California Beef Council

About the Beef Checkoff

California Rancher Named 2021 Beef Advocate of the Year

Wed, 02 Feb 2022 10:50:34 -0800

Houston, TX (February 2, 2022)--Markie Hageman has been selected as the 2021 Advocate of the Year for her success in creating social media content that highlights the benefits of beef production, the cattle industry and what it’s like being a first-generation rancher. This award, given by the Beef Checkoff-funded Masters of Beef Advocacy (MBA) program, recognizes one outstanding beef advocate for their success in educating consumers about cattle and beef.

Growing up in Tulare, California, Hageman had dreams of attending the Fashion Art Institute of Design and Merchandising, but her love of animals ultimately sent her on a different path. After her mother pointed out that she couldn’t take her horse to the Fashion Art Institute, Hageman decided to attend Fort Hays State University in Kansas where she majored in animal science and graduated with her Ag business degree.

In 2016, she moved to Alabama with her mother and stepfather, and was exposed to the industry through her stepfather’s cow-calf operation. As Hageman learned more about the industry and attended industry events, she says she felt a spark and saw a great opportunity to grow within the industry and share her passion with others.

Some of Hageman’s first learning experiences in the industry were becoming Beef Quality Assurance (BQA) certified and completing the MBA program. “I credit the MBA and BQA programs for giving me the knowledge and tools I needed to learn and grow as a newcomer to the industry – and to eventually share my story as I progressed through Beef Checkoff-funded advocacy programs and training.”

Using tools and experience from that training, as well as her involvement in the College Aggies Online program, she took her advocacy to new heights with the creation of her social media pages under the name Girls Eat Beef Too. “I used social media for so long but never thought about advocating on it,” said Hageman. “Now I’ve been able to use the platform that I have being a first-generation, small rancher and turn that into a pretty good following.” As of today, she has more than 13,000 followers on Instagram and more than 6,000 on Facebook.

Hageman was also an English teacher but said because her goal is to grow as a rancher, she has no plans of returning to teaching in the future. In her free time, Hageman writes and contributes to several Ag trade publications like Ag Daily, Western Ag Reporter and Beef Magazine, among others.

In 2018, Hageman moved back to California where she bought her first set of cows a couple of years later. She now has her own herd made up of four cows, three calves and one calf on the way. Today, she lives in Hilmar with her fiancé and will participate in NCBA’s new Checkoff-funded Trailblazers program.

You can follow Markie Hageman on Facebook and Instagram at @girlseatbeeftoo.

Media Contact

Hailey Thayn

hthayn@beef.org

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 is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.

About Masters of Beef Advocacy (MBA)
The Checkoff-funded MBA program was launched by the National Cattlemen's Beef Association, a contractor to the beef checkoff, in 2009. The program, with over 20,000 participants, is designed to equip advocates to engage in conversations with consumers about beef and how cattle are raised. Applications to participate can be found at MastersofBeefAdvocacy.com.

California Beef Council Announces New Producer Relations Manager

Thu, 06 Jan 2022 13:51:49 -0800

ROCKLIN, CA, January 6, 2022—The California Beef Council (CBC), the marketing order representing California’s cattle ranchers and beef producers, has hired Makenzie Neves as Manager of Producer Education and Engagement. This position coordinates producer education, engagement, and communication efforts for the CBC.

A California native, Neves grew up on a dairy in the Central Valley. She is a graduate of California State University, Sacramento, where she earned her bachelor’s degree in communication studies, public relations and minored in global engagement and leadership. Neves recently graduated from Texas Tech University with her master’s degree in agricultural communications.

“As a third-generation agriculturalist, I’m thrilled to join the California Beef Council,” Neves said. “I grew up admiring these producers, and I’m looking forward to working with them and continuing strong relationships between the CBC and California’s beef producers.” Neves also plans to find new, innovative ways to reach more producers.

“We are excited to add Makenzie to our staff as our point-person for producer education and engagement. Her background in the dairy industry will add a new dimension to the position as we move forward into 2022,” said Bill Dale, Executive Director of the CBC.

For more information, contact Makenzie Neves or visit CalBeef.org.

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About the California Beef Council

About the Beef Checkoff

Farmers Thanking Foodservice

Thu, 18 Nov 2021 06:00:00 -0800

Rocklin, Calif.—In a month that’s traditionally set aside for giving thanks, the California Beef Council (CBC) showed their thankfulness and appreciation for an industry that was hit hard by the COVID-19 pandemic—foodservice. In a partnership with EATYALL, a chef-focused company looking to bridge the gap between farmers, ranchers and chefs, the CBC shipped care packages to 30 premier chefs across California to show appreciation for their efforts in keeping beef as a centerpiece on their menus.

It's no secret that over the past nearly two years the foodservice industry suffered greatly. The National Restaurant Association reported that more than 100,000 restaurant establishments closed their doors nationwide due to the lack of on-premise dining. However, the first half of 2021, NielsenIQ data shows a positive story as beef volume sales at foodservice have elevated from 3.63B pounds of beef at the height of COVID-19, up to 4.12B pounds, nearing closer to the 2019 level of 4.30B pounds.

At a time when there's positive momentum in the foodservice channel heading into the holiday season, there seems to be no better time to help propel these chefs forward with a care package of thanks for their resiliency from the men and women that produce beef.

The chefs receiving the BEEF care packages were encouraged to share the unboxing of their packages on social media, which contained two of three different beef cuts, including—Short Ribs, Petite Tenders, and Sirloin Cap (Coulotte)—and a Beef. It’s What’s For Dinner. hat, apron, and educational resources. Many chefs also posted their delicious recipe creations of how they prepped and prepared the beef products they received on social media to share with their followers.

Chefs were inspired by the boxes, and felt supported by California’s ranchers and beef farmers, and accompanied their social media posts with hashtags such as #cabeefthankingcachefs, #givethanks, #pasturetoplate, and #beef.

Meaningful partnerships like this between California beef farmers and ranchers and passionate hard-working chefs cultivate positive relationships between those that raise beef, and those that menu and prepare beef for their customers.

To learn more about this partnership, search the following hashtags on Instagram: #cabeefthankingcachefs; #farmersthankingfoodservice; #ranchersthankingrestaurants.

To learn more about EATYALL, visit eatyall.com.

To learn more about the California Beef Council, visit calbeef.org, or contact Christie Van Egmond.

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About the California Beef Council

About the Beef Checkoff

California Rancher Named 2020 Beef Advocate of the Year at 2021 Beef Industry Convention

Thu, 12 Aug 2021 16:30:20 -0700

DENVER, August 11, 2021 – Kiah Twisselman Burchett has been selected as the 2020 Advocate of the Year for her work helping mainstream Americans appreciate the cattle industry and feel good about enjoying beef. This award, given by NCBA’s Beef Checkoff-funded Masters of Beef Advocacy (MBA) program, recognizes an outstanding beef advocate for their success in reaching and educating consumers about cattle and beef.

The former Kentucky Beef Council employee and current California Beef Council Board of Directors Alternate went viral in 2020 after People Magazine highlighted her weight loss story. Burchett used that momentum to start a business as a life coach and weight loss expert, teaching people how to use their surroundings to better themselves at home or on the farm, and to enjoy their favorite foods – especially beef!

Burchett gained a following of both urban and rural women alike by tapping into their shared goals to live their happiest and healthiest lives, to be energetic and to say ‘yes’ to life again. With tens of thousands of followers, the beef loving cattle rancher has been able to reach a new audience of consumers, an impressive feat considering more than 98% of the American population has little or no direct connection to farming or ranching, and people tend to be quick to reject what they don’t understand.

Burchett was initially motivated to improve her health a few years ago when she was leading the nutrition program for the Kentucky Beef Council and routinely spoke on the role beef plays in a healthy diet. “I knew all the research I was sharing was true and backed by reliable research but I thought I was doing a disservice to the industry I loved by speaking to the health benefits of beef while not being an example of that,” said Burchett.

After appearing in People Magazine as the rancher who lost 125 lbs, Burchett was also highlighted in Women’s Health and on Good Morning America, The Kelly Clarkson Show and Access Hollywood quickly becoming a trusted authority on what living your happiest, healthiest life looks like while continuing to enjoy the foods and lifestyle you love.

The health benefits of beef, nutritious beef recipes and sharing what goes into cattle ranching is threaded throughout Burchett’s social media content for her diverse audience, illustrating that beef advocacy is more than what she does, it’s who she is. “My own life has been an example of how lean beef fits into a heart healthy diet and lifestyle and I get to share the ins and outs of ranching to people who are outside of our industry because so much of my following are not from agriculture,” Burchett stated.

Burchett recently launched her podcast “Climbing with Coach Kiah” and in her quest to continue bringing mindfulness, coaching, and providing an opportunity to connect people back with the land through a ranch experience, she plans to begin hosting rural ranch wellness retreats at her family’s ranch in spring 2022.

Burchett’s community – both those within as well as outside of agriculture – are thrilled for the upcoming retreats and Burchett is thankful she’s been able to provide a platform where women can focus on their shared values and overlook their differing backgrounds. “We’re all walking this journey together it’s just that one person might be going to the gym and one person might be walking her dirt driveway after checking calves in the morning. We’re all so much more alike than we are different.”

You can follow Kiah Twisselman Burchett on social media at @Coach_Kiah.

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 Agricultural 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 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 is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.

About Masters of Beef Advocacy (MBA)
The checkoff funded MBA program was launched by the National Cattlemen’s Beef Association, a contractor to the beef checkoff, in 2009. The program, with over 19,000 participants, is designed to equip advocates to engage in conversations with consumers about beef and how cattle are raised. Applications to participate can be found at MastersofBeefAdvocacy.com.

Media Contact
Jennifer Fox
jfox@beef.org

California Beef Council's 2021 Beef Leadership Summit Goes Virtual

Tue, 27 Apr 2021 06:00:00 -0700

Rocklin, CA—The California Beef Council's (CBC) highly-esteemed annual Beef Leadership Summit has transitioned to a virtual four-part Webinar Series in 2021. The FREE Webinar Series will give retail and foodservice professionals an in-depth look into beef-specific consumer and supply chain insights, beef's role in the new dietary guidelines and nutritional importance throughout the lifespan, and beef's sustainability as it relates to climate change and meat alternatives.

“Our annual Beef Leadership Summit has been a cornerstone immersion experience for the California Beef Council since its inception in 2017,” said Christie Van Egmond, the CBC’s Director of Retail & Foodservice Marketing. “There is such value in immersing retail and foodservice industry leaders into the beef industry during in-person events. However, for the attendees’ safety, and to meet the work schedules of those in the supply chain wanting to attend this event, we felt it was best to transition to a virtual format this year.” The CBC hopes to return to an in-person experience in 2022.

This year’s line-up of insightful presentations and impactful speakers includes:

May 12, 2021- Consumer Insights: Setting the Table with Beef Both at Home and Dining Out
Shawn Darcy
Senior Director, Market Research
National Cattlemen's Beef Association

May 19, 2021- Nutrition: What's the Beef with the New Dietary Guidelines and Eating Beef Throughout the Lifespan
Shalene McNeill, Ph.D.
Executive Director, Nutrition Science, Health and Wellness
National Cattlemen's Beef Association

Sept. 8, 2021- Supply Chain Insights: Where's the Beef in the Supply Chain as We Look Ahead to 2022 and Beyond
Danette Amstein
Principal
Midan Marketing

Sept. 22, 2021- Sustainability: How Cow Farts and Meat Alternatives Effect Global Warming and Climate Change
Frank Mitloehner, Ph.D.
Professor, Air Quality Cooperative Extension Specialist
Department of Animal Science, University of CA-Davis
Kim Stackhouse-Lawson, Ph.D.
Director of Colorado State University's
Sustainable Livestock Systems Collaborative
Samantha Werth, M.S.
Ph.D. Candidate in Mitloehner Lab, CLEAR Center
University of CA-Davis

To register for the Beef Leadership Summit Webinar Series, visit www.calbeef.org/retail-foodservice or contact Christie Van Egmond.

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About the California Beef Council

About the Beef Checkoff

California Beef Council, Camarena Tequila and Real California Milk Launch "Tacos, Tequila y Más" for Cinco de Mayo

Mon, 05 Apr 2021 07:18:00 -0700

Rocklin, CA—In a partnership that combines three key retail categories—meat, dairy and spirits—the California Beef Council (CBC) is teaming up with the California Milk Advisory Board (CMAB) and E. & J. Gallo’s Camarena Tequila for a co-branded Cinco de Mayo promotion. Dubbed “Tacos, Tequila y Más,” the 5-week campaign runs April 7 through May 11 and provides consumers with product offers and savings, recipes, videos and other taco and margarita-inspired content on a single online hub at TacoTimeCalifornia.com.

“The TacoTimeCalifornia.com site celebrates the fact that in California, ‘taco time’ is ALL the time. Beef and California Hispanic-style cheeses and cremas make for a perfect taco. Pair with Camarena—the most awarded tequila—for the ultimate taco night at home,” said Christie Van Egmond, the CBC’s Director of Retail & Foodservice Marketing. “For this campaign, the CBC is focusing on beef cuts for Carne Asada. We’re offering consumers two options to earn cash-back: $2 cash-back on any brand Carne Asada beef cuts 1 pound or larger through the Ibotta mobile app; or a $1 rebate on a $10 any brand Carne Asada purchase through Checkout 51.” Camarena Tequila and Real California Milk Hispanic-style Cheese and Crema are offering savings through in-store coupons.

Research from IRI reveals that the average shopping basket with beef is more than twice that of the typical ring ($85.70 vs. $41.33, respectively), and beef in the basket drives 44% more total store sales than baskets with chicken and 21 times the total sales as baskets with beef substitutes. What’s more, in-store spirits displays see a lift in sales when displayed near or with meat (+9%), and the average basket ring for natural cheese is $90.86 compared to a much lower $39.74 on average basket without cheese.

“When shoppers head in-store we are optimistic that they will see the mouth-watering campaign point-of-sale. And whether they’re shopping in-store or via e-commerce, we’re encouraging shoppers to add these three powerhouse products—meat, cheese and spirits—to their cart so they can create their own Tacos, Tequila y Más experience at home,” Van Egmond said.

Shoppers can take advantage of the following opportunities through TacoTimeCalifornia.com:

Consumer Mobile App Offers and In-Store IRCs: CBC will offer cash-back on Carne Asada beef cuts through Ibotta and Checkout 51 mobile apps. Real California Milk will have in-store IRCs for Hispanic-style cheeses and cremas, and Camarena Tequila will have in-store bottle-necker savings. Links to all offers will be on the campaign landing page, and quantity and pricing terms apply.
Recipe Inspiration: Look through mouth-watering images of tacos and margaritas and click-through to get the recipes and create them on your own, or gain meal inspiration through cooking videos.
Beef Product Knowledge: A portal for consumers to learn more about Carne Asada, such as which beef cuts are best, where they come from on the carcass, and how to prepare.

“In addition to the offers, recipes and videos, we’re also using the TacoTimeCalifornia.com site to launch the CBC’s new Virtual Beef Cooking Classes,” Van Egmond added. Consumers who click the link to our ‘Taco Bout Delicious!’ microsite will find an opportunity to sign up for the CBC’s first ever Beef Cooking Class, which will be a Virtual Taco Party.” There is a cost to attend the Virtual Taco Party and space is limited, Van Egmond added.

To “taco bout” more, visit TacoTimeCalifornia.com or contact Christie Van Egmond.

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About the California Beef Council

About the Beef Checkoff

About Real California Milk/California Milk Advisory Board

SOURCES: IRI Data 2015, 2019, 2020

CBC Dietetic Internship Nutrition Communication Training Brings the Rancher to the Classroom

Thu, 11 Feb 2021 07:00:00 -0800

Rocklin, CA —Like Cattle ranchers all over the United States, Celeste Settrini starts her day early. On a typical morning she and her brother/business partner will have an “office meeting” in the truck on the way to their cow-calf ranch in Salinas, California. But days as a rancher oftentimes include more than ranching, especially for this ranching advocate.

“I’m extremely passionate about ranching and the beef industry,” Settrini said in a recent California Beef Council (CBC) interview. “I love speaking to consumers and other folks about ranch life and what we do, and the thing for me that is so exciting are the questions that I get.”

Recently, Settrini was getting those questions from University of California-San Diego (UCSD) dietetic interns in a one-day virtual Nutrition Communication Training session sponsored by the CBC.

“Communication skills are an important tool in the dietetics toolbox,” said CBC Director of Food & Nutrition Outreach Kori Dover, RD. “In their future careers, these students may be called on to make a presentation to an audience, respond to client questions with science-based answers in a way that is both meaningful and respectful to that client, or provide nutrition counseling with the goal of facilitating behavior change.”

Once university dietetic students complete the academic requirements for their dietetics program, they are eligible to apply for a dietetic internship. Dover’s Nutrition Communication Training is offered to these dietetic interns and focuses on Accreditation Council for Education in Nutrition and Dietetics (ACEND) core competencies that target communication skills. In addition, Dover also addresses the top myths and questions about beef, including:

Aren’t we eating too much beef?
Is beef bad for your heart and does it raise cholesterol?
Isn’t beef a primary source of fat in the diet?
Aren’t plant-based proteins better?
Isn’t beef bad for the planet?

The agenda for the one-day workshop includes: a discussion of Beef in a Healthy Diet; Conversation with a Cattle Rancher; Evaluating and Translating Research; Interactive Case Studies & One-On-One Counseling Practice; and The Power of Communication in Dietetics.

For 2021, February and March Nutrition Communication Training sessions are coordinated with UCSD, California State University-Sacramento (CSUS) and the University of California-Davis (UCD) and are conducted virtually. For more information contact Kori Dover, RD at kori@calbeef.org.

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About the California Beef Council

About the Beef Checkoff

California Beef Council Approves 2021 Work Plan, Appoints New Leadership

Tue, 05 Jan 2021 08:00:00 -0800

FOR IMMEDIATE RELEASE

Contact: Jill Scofield, California Beef Council

jill@calbeef.org | 916.925.2333

Rocklin, CA – January 5, 2021 – The California Beef Council (CBC) will invest over $1 million in 2021 in efforts to promote beef, provide consumer information, engage with foodservice and retail stakeholders, educate health and nutrition influencers, and provide educational and informational resources to beef producers. This 2021 work plan and budget were approved by the producer-led CBC board of directors during its annual meeting, held virtually December 15 and 16.

“California Beef Council decisions are driven by beef producers, and the cattlemen and women who are part of the organization carefully consider all strategies to determine the best way to invest our Checkoff dollars with the overall goal of driving beef demand,” said 2020 CBC Chair Jesse Larios. “Every year, the CBC reviews proposals brought forth from CBC staff and external organizations to determine how to distribute our funding in a way that best serves the long-term success of California’s beef industry.”

Programs planned for 2021 include four seasonal integrated marketing campaigns, which will combine broad marketing and advertising efforts with retail-level promotions and incentives for purchasing beef. In 2019, similar campaigns resulted in over 97 million cumulative impressions, with the results of 2020 campaigns still being analyzed. Also included in the 2021 work plan are numerous educational programs targeting California health and nutrition professionals, with the goal of providing science-based nutrition information about beef to this community of influencers.

Continued enhancement and roll-out of digital resources and experiences for retail and foodservice professionals will also take place in 2021, providing crucial beef education tools for these industries that are ideal for the virtual world. For producers, educational programs in Beef Quality Assurance certification, media spokesperson training and industry advocacy will also take place.

In addition to setting the stage for 2021, CBC staff also thoroughly reviewed the results and outcomes of programs funded in 2020, providing producer leadership with a clear picture of what was accomplished.

“This past year has certainly been challenging, and like other organizations, the CBC had to pivot and refocus its efforts in the wake of the pandemic,” noted Larios. “Yet despite some of the setbacks this year caused, we were able to successfully move forward with a variety of efforts that positively represented our cattle and beef community. I am proud of the work the CBC is able to accomplish every year, but especially in this year of disruption and uncertainty.”

During its annual meeting, the CBC board also appointed its 2021 leadership, with an executive committee comprised of producers representing every sector of California’s beef industry. Serving as chair and vice chair in the coming year are Tom Barcellos of Porterville, representing the dairy sector, and Cindy Tews of Fresno, representing the range sector. Jesse Larios, 2020 chair of the CBC representing the feeder sector, will continue in an ex-officio role.

To learn more about the CBC plans for 2021 and results of 2020, a recording of the staff presentation is available at www.CalBeef.org/beef-producers.

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About the California Beef Council

About the Beef Checkoff

New California Local Beef Directory Links Consumers with Beef Producers in Their Area

Thu, 08 Oct 2020 08:00:00 -0700

(Rocklin, CA – October 08, 2020) – It’s no secret that in the months since the current global pandemic began, many people have changed the way they think about, purchase, prepare and consume food. Questions about where food comes from that were part of the conversation before COVID-19 have now assumed new importance in the minds of many consumers, particularly in California. And when it comes to beef, the idea of knowing your steak’s path from pasture to plate has become more and more top-of-mind for some.

Those California shoppers looking to find a local resource for purchasing beef now have an online tool to navigate the process, thanks to the launch of the California Local Beef Directory. Created by the California Beef Council (CBC), the directory is available at CalBeef.org and provides an easy-to-use resource for those interested in purchasing beef directly from California’s ranchers.

“Even though the COVID-19 pandemic has been impacting all of us for several months now, many of the ranchers and beef producers we work with have indicated they are continuing to see increased demand for their direct-to-consumer sales,” notes CBC Executive Director Bill Dale. “With this renewed interest in purchasing food locally, it made sense for the California Beef Council to provide a tool that helps shoppers navigate the buying process and build a connection with beef ranchers in their area.”

California beef producers proudly raise some of the world’s highest quality beef in a responsible and sustainable manner, and now beef lovers can connect with them easier than ever before. The directory not only provides contact information for ranchers selling beef directly to consumers, but also information about the type of beef produced, such as grass or grain finished, and how the beef is sold, whether it be individual cuts or larger half or whole shares. Also included are details about additional certifications each producer might have, such as Beef Quality Assurance, a program that trains farmers and ranchers on best practice cattle management techniques.

Beyond the producer details, the directory also provides information about how beef is raised, guidance on different beef cuts, recipe inspiration, and background on how much product to expect when purchasing a half or whole share of beef.

For consumers, it’s a way to feel that much closer to understanding where their food comes from. For producers, it’s a way to connect directly with consumers, perhaps answer some of their questions, and sell their beef directly to people in their own community. California beef producers interested in being included in the California Local Beef Directory can submit their details via the “Join Now” button on the CBC website’s California Local Beef Directory page at CalBeef.org.

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

BEEFoodservice App Puts Beef’s Profit Power in the Palm of Your Hand

Wed, 23 Sep 2020 14:44:00 -0700

Rocklin, CA—If you’re a restaurateur, chef, center-of-the-plate specialist or other professional in the foodservice community you already know about beef’s profit power and potential. But what if you had a single, downloadable resource in the palm of your hand that provided training, education, and assisted in increasing the profitability, versatility and crave-ability of beef in your business? That’s the intent behind the BEEFoodservice mobile app.

“Education and training are constants in foodservice,” said Christie Van Egmond, Director of Retail and Foodservice Marketing for the California Beef Council (CBC), and the app’s creator. “Whether it’s innovative beef cuts, new menu applications, beef cutting demonstrations or how and what beef cuts to order, there is always a need for updated, targeted resources both for seasoned and new foodservice staff. And while the app was created by the CBC, it is designed to be used by foodservice professionals across the country.”

BEEFoodservice is ultimately a guide and resource for foodservice professionals about beef. App users can learn how cattle are raised, beef’s sustainability story, product quality and beef nutrition. Through the comprehensive Beef Cuts section, the foodservice community can explore innovative beef cuts and their versatility in menu applications, NAMP/IMPS ordering numbers and tips, cut preparation tips and cooking methods. App users can watch beef cutting videos and complete one of two interactive beef training courses. Topics of the BEEFoodservice app include Raising Beef, Product Quality, Sustainability, Real Beef, Nutrition, Foodservice Inspiration and Beef Cuts. The app also includes two free beef training programs, an inbox messaging feature and the capability to connect with your local state beef council.

The BEEFoodservice app is available free for both iOS and Android. You may also download the app at https://www.calbeef.org/retail-foodservice/beefoodservice-mobile-app/.

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About the California Beef Council

About the Beef Checkoff

Looking for More Sizzle? These Do's and Don'ts Might Inspire You To Grab Your Favorite Beef Cut and Fire Up the Grill

Tue, 21 Jul 2020 11:25:00 -0700

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.

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About the California Beef Council

About the Beef Checkoff

"United We Steak" Encourages Californians to Grab Their Favorite Beef Cut and Fire Up the Grill

Mon, 29 Jun 2020 16:01:59 -0700

Rocklin, CA – June 29, 2020 – The California Beef Council (CBC) is joining Beef. It’s What’s For Dinner., funded by the Beef Checkoff, and other State Beef Councils throughout the country to launch “United We Steak,” a new summer grilling campaign showcasing 50 steaks and all 50 states.

“United We Steak” celebrates not only a shared tradition of grilling delicious steaks, but also what makes each state unique when it comes to this beloved pastime. The idea comes to life at UnitedWeSteak.com with an interactive map of the United States made from 50 hand-cut state-shaped steaks. The interactive map is packed full of grilling spirit, state-specific recipes and fun facts that can help consumers nationwide “beef up” grilling season this summer.

For Californians, additional offers, recipes, and information about ranching and raising beef are available at UnitedWeSteakCalifornia.com. Included on the site are links to cash-back offers for 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.

Underpinning the campaign is a recognition that across all 50 states, there is a universal love of beef sizzling on a summer grill. According to research conducted by Beef. It’s What’s For Dinner., which is managed by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, nearly one-third of consumers say that they plan to grill more this summer than they have in the past.[i]

“There’s nothing like the sound and smell of beef sizzling on the grill during the summer grilling season,” said Bill Dale, Executive Director of the CBC. 'United We Steak’ not only celebrates a love for grilling that brings families together, but also the beef farmers and ranchers who work hard every day to keep beef on grills all summer long.”

As part of the campaign, the state and U.S.-shaped steaks will be featured in national advertisements, including still images and videos that will be shared on digital and social media platforms. The advertisements will also be shared on video platforms including YouTube and Connected TV in an effort to inspire Americans to grill up their favorite beef meal no matter where they live. California is getting in on the fun too with localized advertisements that will reach proud Golden State grill masters.

The campaign follows the kickoff of summer grilling season, which Beef. It’s What’s For Dinner. marked with a new video released Memorial Day Weekend showcasing the dedication of farmers and ranchers to raising safe, sustainable and nutritious beef. It concludes with the simple declaration: “Summer Grilling Season Brought To You By Beef Farmers and Ranchers.”

More beef grilling inspiration and information can be found at UnitedWeSteak.com and UnitedWeSteakCalifornia.com.

#####

About the California Beef Council

About the Beef CheckoffThe 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.

[i] Grilling Survey, April 2020

Beef. It's What's For Dinner. Serves Up Batch Cooking Basics

Thu, 19 Mar 2020 13:26:36 -0700

ROCKLIN, CA--As families adjust to more time at home, the Beef Checkoff and the California Beef Council ae offering tips and ideas for batch cooking and leftovers to ensure meal planning is stress-free and packs a nutritious punch. Planning ahead in the kitchen saves time and money, and can also help families reach daily nutrition goals, even when they’re busy juggling a variety of needs and responsibilities.

Meal prepping and planning for leftovers is a cinch when you start out strong with perfectly prepared beef. Check out these easy guides from the experts at Beef. It’s What’s For Dinner. to get the ball rolling:

How to Batch Cook Shredded Beef – This quick guide walks you through how to cook a roast in the slow cooker for delicious shredded beef you can use all week long.
How to Batch Cook Steak –By following these simple steps, you can be set with steak for days.

In addition to batch cooking, turning leftovers into “planned-overs” can be a great way to keep things fresh when cooking at home. Be it breakfast, lunch or dinner, these popular dishes from the Beef. It’s What’s For Dinner. So Long Leftovers recipe collection are sure to be crowd pleasers and can cut down on cooking stress:

Breakfast – Get your day off to a good start with a Beef & Spinach Breakfast Sandwich. Simply pair your leftover steak or roast with eggs, spinach and cheese for a delicious morning meal.
Lunch – Elevate your lunchtime routine with a protein-packed Steak Salad with Dried Cherries. A little bit sweet and a little bit savory, this salad will keep you going through the day.
Dinner – Put those shredded beef leftovers to work for a delicious meal of Cuban Crispy Shredded Beef. When sautéed with peppers, onions and lime juice, and served with rice and beans, leftovers become new again for a delicious family dinner.

For these recipes and more, including cooking lessons and virtual farm and ranch tours, visit www.BeefItsWhatsForDinner.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 CheckoffThe 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 CheckoffThe 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.

Western Video Market Awarded 2020 Beef Quality Assurance Marketer

Mon, 10 Feb 2020 11:01:00 -0800

Media Contact:
Jill Scofield, California Beef Council
(916) 925-2333
jill@calbeef.org

(ROCKLIN, CALIF. – February 10, 2020) – California-based Western Video Market (WVM) has been awarded the 2020 National Beef Quality Assurance (BQA) Award. The award winners were announced by the National Cattleman’s Beef Association, a contractor to the Beef Checkoff, during the 2020 Cattle Industry Convention held last week.

The National BQA Awards annually recognize outstanding beef and dairy producers and marketers. Winners not only demonstrate high-quality animal care and handling principles as part of their day-to-day operations, but express a strong desire to improve their operations through BQA. As good stewards of the cattle industry, a common trait among nominees is encouraging others to implement the producer education program. Award categories include: Cow-Calf, Dairy, Feedyard, Educator, and Marketer, the category for which WVM was awarded.

Founded in 1989, WVM has been a proponent of BQA programs and guidelines for nearly as long as BQA has been around and encourages adoption of BQA practices with its producers, buyers, and auction partners. During broadcast auctions where buyers are limited to seeing video of cattle, having a BQA certification shows that producers follow industry standards for high quality animal handling and health care.

“I can think of few other marketers, sales yards or organizations that serve as industry leaders in the area of promoting the value and importance of BQA to beef producers as much as WVM,” said Jill Scofield, director of producer relations and BQA coordinator with the California Beef Council.

WVM came to be when Ellington Peek and John Rodgers, both veterans in livestock marketing, saw an opportunity to provide customers a new auction format through nationally-available satellite broadcasts. The company is now co-managed by Peek’s children, Brad Peek and Callie Wood. Along with continuing to provide six annual sale broadcasts via satellite through Dish Network, the company streams 12 live auctions on the internet, hosting a sale approximately once per month.

The company partners with 21 separate auction yards and their representatives to market more than 300,000 head of cattle on annual basis on behalf of more than 850 consignors. With video sales, buyers can view cattle from their office or home, and bid for cattle lots by telephone or online. Several in-person auctions are held each year, as well.

In addition to its sales broadcasts, WVM typically publishes an online catalog two weeks prior to its monthly sales. The catalogs contain information about each cattle lot, including whether the cattle are from a BQA certified producer, and links to accompanying video clips of the cattle.

Highlighting BQA certifications along with other quality assurance practices in its catalogs and auctions (including WVM’s own vaccination program which requires BQA certification) is a way for the company to encourage and educate producers about best management practices that buyers expect.

“WVM has taken the lead among a small number of large cattle marketing companies to actively recognize the value of BQA certification among their consignors,” said Dr. Jason Ahola, professor of beef production systems at Colorado State University’s (CSU) College of Agricultural Sciences.

As BQA programs have grown in recognition throughout the United States, WVM has seen that cattle sold by BQA certified producers are more likely to be sold at a premium. The company shared 21 years of data from its sales and catalogs with Dr. Ahola and Dr. Dan Mooney, livestock economist at CSU. Ahola and Mooney studied the data to determine if lots of cattle with a mention about BQA in the description were sold at a premium compared to lots that didn’t mention the certification. They concluded that a significant premium existed when buyers are provided information about the BQA status of the management of a cattle lot.

For WVM, the ultimate goal in this research and in continuing to highlight BQA is to share the benefits that becoming BQA certified can yield for producers beyond being ‘the right thing to do.’

“Usually if a producer is BQA certified, it means they’re doing other things right,” said Holly Foster, WVM operations manager.

The BQA Marketer Award is funded in part by the Beef Checkoff with additional support from Cargill. Award winners are selected by a committee comprised of BQA certified representatives from universities, state beef councils, sponsors and affiliated groups, who assess nominations based on their demonstrated commitment to BQA practices, their service as leaders in the beef industry and their dedication to promoting the BQA message to grow consumer confidence.

For more information on WVM and other 2020 BQA Award winners, visit www.bqa.org/about/bqa-awards.

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About Beef Quality AssuranceBeef Quality Assurance (BQA) is a nationally coordinated, state implemented program funded by the Beef Checkoff that provides U.S. beef producers guidelines and certification drawn from common sense husbandry techniques and accepted scientific knowledge on how to raise cattle under optimum management and environmental conditions. BQA reflects a positive public image and instills consumer confidence in the beef industry. When producers implement the best management practices of a BQA program, they assure their cattle are the best they can be. For more information on BQA, visit http://www.bqa.org/.

California Beef Council Hosts 3rd Annual Beef Leadership Summit

Mon, 23 Sep 2019 13:00:00 -0700

PISMO BEACH, CA, Sept. 23, 2019--She travels with knives and she’s not afraid to use them.

Kari Underly, author, master butcher and recent judge on the popular TV show, “Chopped,” is breaking down a side of beef for a rapt audience of California retail and foodservice professionals. This author of the James Beard nominated book, The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, and creator of the Range® Meat Academy online certificate program, wields her blade with the precision of a surgeon as she explains the cuts beginning to appear from the side of beef. “Many foodservice operators, cooks, chefs, and even butchers do not understand where the final cuts come from,” Underly says. “It seems they ‘just come out of a box.’ This lack of knowledge takes away from the ability to properly merchandise meat and help the consumer enjoy it.”

Welcome to the Beef Leadership Summit (BLS). For three years now, the California Beef Council (CBC) has produced this exclusive, invitation-only event that brings together top-tier retail and foodservice professionals for a three-day educational immersion experience. This year’s BLS, held September 18-20, focused on beef carcass innovation, sustainability, artificial intelligence, beef blockchain and traceability, beef production, antibiotic stewardship, and consumer beef insights. And for the 22 attendees, the information and behind-the-scenes look they get during this immersion experience gives them more confidence when they respond to consumer questions about beef.

“This program was started as an extension of the CBC’s popular ‘Pasture to Plate Beef Tour,’” said Christie Van Egmond, the California Beef Council’s Director of Retail & Foodservice Marketing. “We found that a number of our Pasture to Plate retail and foodservice attendees wanted a deeper dive into beef production, innovations in beef cuts, insights into consumer concerns and questions, and other detailed aspects of the beef sector of our food supply.”

The event location changes from year to year, allowing participation from a variety of different tour host sites throughout California and bringing attendees into contact with different people and places in the beef supply chain. This year’s event was held on the central coast and included a tour of Cal Poly-San Luis Obispo’s J and G Lau Family Meat Processing Center, Underly’s beef carcass fabrication demonstration with a discussion of innovative beef cuts, and a tour of the Hearst Ranch in San Simeon. Topics and speakers for this year ranged from the opening keynote address by noted University of California, Davis Professor and Air Quality Extension Specialist, Frank Mitloehner, Ph.D. on the topic, “Can We Eat Our Way Out of Climate Change,” to discussions on artificial intelligence, beef blockchain and traceability dynamics, and the role of consumer demand and food initiatives.

“We like to think of the Beef Leadership Summit as Pasture to Plate 2.0,” Van Egmond said. “BLS is definitely a more detailed extension of the overview attendees experience on Pasture to Plate.”

For more information on the Beef Leadership Summit and the Pasture to Plate Beef Tour, contact Christie Van Egmond at christie@calbeef.org.

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About the California Beef Council

New USDA Beef Lifecycle Assessment Finds Environmental Impacts Lower Than Perceived

Wed, 16 Jan 2019 09:59:26 -0800

DENVER, Colo., Jan. 16, 2019 – A new study, recently published in the journal Agricultural Systems, is the most comprehensive beef cattle lifecycle assessment ever completed. In the report, titled Environmental Footprints of Beef Cattle Production in the United States,[1] the researchers found widely accepted measures related to beef cattle’s impact in the U.S. are often overestimated.

The comprehensive lifecycle assessment, conducted by the USDA’s Agricultural Research Service and The Beef Checkoff, was designed to scientifically quantify the sustainability of U.S. beef production. This was accomplished by collecting and examining feed and cattle production-related data from more than 2,200 cattle producers in seven regional production areas. Conclusions were derived using a simulation model and the regional production data to estimate national impacts in greenhouse gas (GHG) emissions, fossil energy use, blue water consumption and reactive nitrogen loss.

Notable study findings include:

Greenhouse gas emissions: Beef production, including the production of animal feed, is responsible for only 3.3 percent of greenhouse gas emissions in the U.S. This is dramatically lower than the often-misapplied global livestock figure of 14.5 percent[2]. Furthermore, through continuous improvements in production practices, U.S. beef farmers and ranchers have avoided 2.3 gigatons of carbon emissions since 1975[3].
Grain feed consumption: Per pound of beef carcass weight, cattle only consume 2.6 pounds of grain. This is comparable to feed conversion efficiencies of pork and poultry. Additionally, nearly 90 percent of grain-finished cattle feed is inedible to humans, meaning these plants can only provide value to humans when they’re upcycled by cattle into high-quality protein.
Corn feed consumption: Corn used to feed beef cattle only represents approximately 9 percent of harvested corn grain in the U.S., or 8 million acres. By comparison, 37.5 percent of corn acreage in the U.S. is used for producing fuel ethanol[4].
Water use: On average, it takes 308 gallons of water to produce a pound of boneless beef. Previous reports have estimated upwards of 24,000 gallons[5]. Additionally, water use by beef is only around 5 percent of U.S. water withdrawals, and this water is recycled.
Fossil fuel inputs. Total fossil energy input to U.S. beef cattle production is equivalent to 0.7% of total national consumption of fossil fuels.

“This lifecycle assessment delivers the most comprehensive and accurate assessment of the environmental impact of beef cattle in the U.S. to date,” said USDA researcher and study co-author Alan Rotz.

The study assessed cattle production in the farm and ranch portion of the beef supply chain, including emissions associated with energy, feed, machinery, seed, pesticide and other resources used in production. Related work is in-progress to assess production further down the supply chain, including processing, packing, distribution, retail, consumption and waste handling. Together, these reports will comprise the most detailed and comprehensive assessment of U.S. beef’s sustainability to-date.

“This work produces baseline data the cattle industry can use to continue to improve the environmental and economic sustainability of U.S. beef,” said Sara Place, Ph.D., study co-author and Senior Director of Sustainable Beef Production Research at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. “Investments in this type of research demonstrate a continuous commitment to environmental stewardship by America’s farmers and ranchers.”

More about the beef production practices and sustainability can be found at www.beefitswhatsfordinner.com.

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About the Beef CheckoffThe 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 CheckoffThe 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.

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

[1] CA Rotz, S Asem-Hiablie, S Place, G Thoma., 2018. Environmental footprints of beef cattle production in the United States. Agricultural Systems. Advance online publication. doi.org/10.1016/j.agsy.2018.11.005

[2] http://news.trust.org/item/20180918083629-d2wf0

[3] UN FAOSTATdatabase. Available at http://www.fao.org/faostat/en/#home

[4] https://www.ers.usda.gov/data-products/us-bioenergy-statistics/

[5] Pimentel, D. J. Houser, E. Preiss, O. White, H. Fang, L. Mesnick, T. Barsky, S. Tariche, J. Schreck, and S. Alpert. 1997. Water resources: Agriculture, the environment, and society. BioSci. 47: 97-106.3

Consumer Demand for High-Quality Beef is Strong and Growing

Fri, 11 Jan 2019 11:13:02 -0800

DENVER, Colo., Jan. 10, 2019 – Beef. It’s What’s For Dinner. rang true in 2018 as beef prices remained strong and consumers regularly visited the meat case. According to the latest retail sales data from IRI/Freshlook, beef demand is up 15 percent since 2012.[i]

Strong consumer beef demand is expected to continue into 2019, with the USDA predicting consumers in the United States will eat 8.9 percent more beef this year than in 2015.[ii] Much of beef’s demand is driven by ground beef and loin cuts, which are particularly popular with consumers at the grocery store.[iii]

Not only are consumers eating more beef, they are also enjoying more high-quality beef. This is due to more cattle in the U.S. herd grading higher than ever before.

“Cattle farmers and ranchers, and the entire beef industry, have worked particularly hard during the past 10 years to produce higher-quality beef, and that work is clearly paying off with increased consumer demand,” said Bridget Wasser, Executive Director of Meat Science & Supply Chain Outreach for the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. “We’re seeing demand for USDA Choice and Prime beef grow, signaling consumer desire for a higher-quality product. An increase in the size of the U.S. cattle herd paired with a higher-quality beef supply shows the industry is responding.”

Beef demand isn’t only strong at retail. Ninety-seven percent of foodservice establishments report having beef on the menu[iv], which has been shown to increase restaurant traffic by 45 percent.[v]

From restaurants to retail, consumers clearly want beef on their plates. With beef supply on the upswing and consumer demand increasing, the beef industry is gaining momentum, and this trend looks to show no signs of slowing down in 2019.

More information on all things beef, including cuts and recipes, is available at BeefItsWhatsForDinner.com.

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About the Beef CheckoffThe 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 CheckoffThe 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.

[i] IRI/Freshlook retail sales data is available with 5-6 years of history, hence, the January 2012 starting date for these indices.

[ii][ii] USDA ERS Livestock & Meat Domestic Data; USDA WASDE 7/12/18

[iii] Source: Tonsor, Schroeder, Creating and Assessing Candidate Food Service and Retail Beef Demand Indices, January 2017. IRI/Freshlook, Total US MULO ending 10/26/18; Categorized by VMMeat System.

[iv] 2017 Usage and Volumetric Assessment of Beef in Foodservice study

[v] USDA World Agriculture Supply and Demand estimates, March 8,2018

California Beef Council Announces New Members and Executive Committee

Tue, 08 Jan 2019 11:48:00 -0800

FOR IMMEDIATE RELEASE
Contact: Jill Scofield, California Beef Council
jill@calbeef.org | 916.925.2333

Rocklin, CA – January 8, 2019 – The California Beef Council (CBC) has announced its 2019 executive committee and several new members appointed by the California Secretary of Agriculture, effective the first of the year. The CBC is comprised of 42 members who represent all segments of beef production within California, including range cattle, dairy cattle, feedlots, packers/processors and the general public.

Serving as chair and vice chair, respectively, are Wayne Lamb of Arroyo Grande, representing the range sector, and Jesse Larios of Brawley, representing the feeder sector. Other members of the executive committee include dairy producers Tom Barcellos (Porterville), Brad Scott (Moreno Valley), and immediate past chair Jack Hoekstra (Oakdale), as well as Mike Sulpizio (Brawley) from the feeder sector, Cindy Tews (Fresno) from the range sector, and Eric Brandt (Brawley) from the packer/processor sector.

Newly appointed to serve as a feeder alternate on the council is Tucker Knutz of Coalinga. Additionally, several members have been re-appointed to the CBC, including Trevor Freitas (Tipton) and Bill Brandenberg (Calexico), who are also representing the feeder category; Rob von der Lieth (Copperopolis) and Sarah Albin (Fortuna) as members and Richard Nock (San Luis Obispo) as an alternate for the range sector; Ray Prock, Jr. (Denair) as a member and Jack Hoekstra as an alternate for the dairy sector; and Eric Brandt as a member and Mike Smith (Selma) as an alternate in the packer/processor category. The full Board of Directors list may be found at calbeef.org.

“The California Beef Council is responsible for promoting beef to our state’s nearly 40 million consumers, with the end goal of sustaining beef demand and consumption,” says Bill Dale, Executive Director of the CBC. “We are fortunate to benefit from the skilled leadership these experienced and engaged producers offer, and we are looking forward to making continued progress with their guidance.”

Producers interested in serving on the California Beef Council still have an opportunity to do so, with vacancies remaining in the feeder, range and dairy categories. The term of office for a CBC member is three years. Council members receive no compensation, but are entitled to reimbursement for expenses such as mileage, lodging and meals. For more information, contact Bill Dale at bill@calbeef.org, or 916.925.2333.

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About the California Beef Council

California Beef Council and iHeartMedia San Francisco Announce Debut of 12-Episode Podcast Series "Feed Me!"

Mon, 25 Jun 2018 06:00:00 -0700

Sacramento, CA—June 25, 2018—The California Beef Council (CBC) and iHeartMedia San Francisco announced today the debut of Feed Me!, a new original podcast series featuring tips and tutorials from renowned food and lifestyle bloggers and cooking experts. Hosted by Star 101.3 morning show host Marcus D., the podcast will debut today on iHeartRadio.

The first episode features a conversation with food blogger and cookbook author Whitney Bond about the best “One Pot Wonders” for the summer. Additional season one episodes will include cooking with what’s in season, street tacos, hacks for packing your lunch, making margaritas with a tequila mixologist, how to tailgate like a pro, wine pairing basics, holiday entertaining hacks and more.

“Part of what we do at the CBC is provide consumers with recipes and cooking tips,” said Annette Kassis, Director of Consumer & Brand Marketing for the California Beef Council and Executive Producer of Feed Me! “We thought, ‘what if we brought some great food bloggers, lifestyle experts, mixologists, chefs, wine experts, grill masters and other food enthusiasts together and invited people to listen to the conversation?’”

“We are thrilled to work with the CBC to launch a podcast that creates such a fun, authentic and fast-paced approach to cooking,” said Matty Staudt, Vice President, Podcast Programming for iHeartMedia and the Producer of Feed Me! “Marcus D., a food and wine connoisseur, and food blogger in his own right, knows how to talk to the experts and keep things at a level that will hold the interest of a more seasoned cook while not scaring off a kitchen novice.”

Season one of Feed Me! features 12 episodes posting biweekly through December. Fans can stream the podcast on iHeartRadio and download everywhere podcasts are available.

California Ranching Family Links 19th Century Roots with 21st Century Technology

Thu, 24 May 2018 16:20:44 -0700

When Kevin Kester wants to know what’s going on at his Parkfield, California ranch, he takes to the air.

As a fifth-generation cattle rancher, Kester’s ranching roots reach back to 1867. The family’s cow-calf ranch in Monterey County was recently featured in a video produced by the National Cattlemen’s Beef Association (NCBA), a contractor to the beef checkoff, as part of the reintroduction of their iconic Beef. It’s What’s For Dinner brand. NCBA’s Beef. It’s What’s For Dinner team traveled coast to coast to chronicle the stories about real people who raise beef, and who share a deep-seated commitment to care for their animals and the land. One of the things the team found was the application of new technology to improve traditional cattle handling.

And that brings us back to Kester. While horses, dogs and ATVs are still key elements of successful ranching, a new tool has been added to the kit: the commercial drone.

For Kevin and June Kester, taking advantage of new technology just makes sense, both on the business side and on the environmental and conservation side as well. As Kevin puts it, things can be done differently now than 20 years ago. Today, he can use the drone to gather cattle as well as do things like check the water troughs and the water system to make sure everything is functioning correctly.

Watch the video to see more of the Kester family story.

While technology plays an important part, some things don’t change, even after five generations. As June Kester said, “You work hard and you put it all right back into the land.”

Photos and video courtesy of BeefItsWhatsForDinner.com

Six Things to Remember When Pairing Beef and Wine

Thu, 29 Mar 2018 16:31:00 -0700

Beef and wine are a classic match; the meaty, complex, rich flavor of Beef pairs well with the equally complex, savory, and rich quality of wine. But how do you decide what wine to serve? Here are six tips to help you pair your Beef selection with a great wine, and perhaps impress your friends and family!

1.The cut of Beef you choose DOES matter—Certain cuts of Beef like flank steak and chuck are often very flavorful and need a medium red like Merlot or Zinfandel. Cuts from the rib and loin—think tenderloin, strip steak, and prime rib—are best with more sophisticated, complex wines. A full red like Cabernet Sauvignon or Malbec is a good choice.

2.Yes, cooking method impacts wine selection—Gilled steak and Cabernet Sauvignon seem made for each other because the flame-seared flavors and crusty texture imparted by grilling are echoed by the toasty oak of the wine. But what about something like a stir-fry? Thai Beef salads and stir-fries pair well with a Riesling. Steak salads with greens and vegetables are terrific with a Sauvignon Blanc.

3.Don’t forget about the seasoning—Think of seasonings and spices as a bridge to wines. Sprinkling Beef with cracked black pepper works well with Syrah/Shiraz, which has a pepper-like flavor of its own. By comparison, hot peppers and fiery Beef dishes do best with a white wine like Chardonnay. A garlicky Beef dish pairs well with a dry rosé.

4.Marbling makes a difference—Marbling gives Beef richness, and the more marbling the Beef has, the denser and more concentrated the wine should be. A well-marbled piece of Beef should be paired with a wine that’s “muscular” enough to balance the richness.

5.Pair great with great, humble with humble—Try matching food and wine with the same “status.” Serve aged prime rib with a wine of commensurate greatness. Is pot roast on the menu? A juicy, humble wine feels just right.

6.Pair complex wines with simple preparations—Many of the greatest Bordeaux or California Cabernet Sauvignons are best enjoyed with a high-quality but simple dish, like a fine steak.

Got it? Then choose your cut, invite your friends, open a bottle, and enjoy!

California Beef Council Launches BEEFabulous Recipe App

Sat, 17 Feb 2018 14:04:00 -0800

Does this sound familiar? You’re in the grocery store and you see a special on Chuck Roast, but you’re not sure what to do with a Chuck Roast--Slow-cook? Braise? (What’s “braise,” anyway?) Or you need meal options that are fast, satisfying and nutritious. Or you know that if you’re tired of making the kids the same old thing for lunch, they must be positively bored out of their minds.

“We’ve all been there in one form or another,” laughs Annette Kassis, Director of Consumer & Brand Marketing for the California Beef Council. “So we thought we’d do our bit to help.”

And the BEEFabulous mobile app was born.

BEEFabulous from the California Beef Council goes beyond the traditional recipe app. In addition to beef recipes, the app has access to features like an interactive butcher counter, grocery list and videos. The more than a dozen recipe collections update occasionally with new or seasonal recipes and include 30 Minutes or Less, One Dish Meals, Classic Beef Comforts, School Lunches and more. Each recipe includes ingredients, instructions and nutritional information, and recipe ingredients are easily added to your in-app grocery list.

BEEFabulous from the California Beef Council is available free for both Apple and Android, and can be downloaded from CalBeef.org.