‘Tis the season for citronella candles and tiki torches, afternoon siestas and late summer evenings full of family, friends and fun. Regardless of whether you’re hosting an intimate family gathering or a spur-of-the-moment block party, one thing is certain…your deck can quickly become the summer party hot spot.

The beef checkoff has everything you need to make your summer party one to remember. Harness the power of your grill with our step-by-step guide to grilling the perfect burger. And let us help you plan your get-together with our new Interactive Meat Case, a consumer-friendly tool we just launched to help cut down on the confusion at the meat case. Whether you’re feeding one or two or a whole crowd, these shopping tips will make it easy to spend less time planning your menu and more time enjoying your guests.

Plus, the beef checkoff has recipes that will make your food the life of the party:
• Smoky Cilantro Pesto Beef Crostini
• Southwest Cheeseburgers
• Spicy Beef Back Ribs

For even more tips on summer entertaining, as well as delicious dishes that will keep your guests coming back for more, visit BeefItsWhatsForDinner.com.

Happy Summer!

Posted under Beef Recipes

My name is Top Round. I love to be prepared for anything that may come my way…like dinner dates, for example. I like to prepare for dinner with a nice soak in a flavorful marinade. Nothing melts the stress of the day away like a relaxing marinade made with tenderizing ingredients like wine, pineapple, ginger or lime juice. A lot of people might be surprised to know that a confident cut like me prefers to get in touch with my inner flavor by relaxing in a marinade. Something else you may not know about me? Under all this flavor and versatility lies a lean cut that doesn’t skimp on taste or nutrients, especially protein. In fact, did you know that one 3-ounce serving of lean beef provides 51 percent of the daily recommended value for protein in less than 180 calories?

And there’s no better time than now to enjoy the power of lean beef protein. It can be hard to decide which one would make the best dinner partner, but I would like to take this opportunity to tell you that I show up dressed for success. I aim to please, and I rarely miss my mark.

Check out some of my favorite dishes below, courtesy of the beef checkoff. And for more information on prep tips and serving suggestions, visit BeefItsWhatsForDinner.com.

Top Round Recipes
• Sumptuous Steak Stir-Fry
• Caesar Steak Sandwiches
• Ginger-Soy Marinated Steak
• Italian-Marinated Steak with Grilled Ratatouille

Top Round Prep Tips
• Did I mention I love soaking in a good marinade? A tenderizing marinade is best, so look for ones that use acidic ingredients (like lemon juice, balsamic vinegar or wine) or a natural tenderizing enzyme (found in fresh ginger, pineapple or papaya). Pour these on and I’m sure to make a splash with any meal.

Posted under Beef Recipes

Father’s Day is just around the corner and instead of ordering Dad the latest gadget from a late-night infomercial, why not cook him a nice meal instead? According to a recent national survey from Pelegrin Gray for the beef checkoff, 57 percent of Americans said a nice steak is the meal of choice for Dad on Father’s Day.

No need to panic! Preparing a delicious steak dinner for Dad doesn’t have to be difficult. The beef checkoff has developed quick and easy recipes that are sure to show Dad how much you appreciate him…on his special day and every day.

Beef Steaks with Mustard-Bourbon Sauce can be prepared in less than 30 minutes and deliver an explosive flavor combination that will leave no doubt in Dad’s mind that he is “Father of the Year.” Other recipes like Cucumber Ranch Steaks and Grilled Garlic Marinated Steaks will delight dads everywhere without leaving their families stuck in the kitchen preparing the meal.

For more recipe ideas for special days and every day, look no further than BeefItsWhatsForDinner.com. Visit us online to find recipes, cooking tips, video demonstrations on grilling and information about the many reasons Americans love beef.

Posted under Beef Recipes

My name is Top Sirloin. I like romantic dinners, impromptu cookouts and family gatherings. I like to think of myself as a renaissance steak…a steak of all trades, if you will. Whether cubed for kabobs, stripped in stir-fry or grilled straight up as a steak, people know they can count on me to be a good value that gets along with countless dishes. What they might not know about me? I’m lean. That’s right. I’m good at everything I do and offering lean beef taste with a powerful protein punch is no exception. Did you know that one 3-ounce serving of lean beef provides 51 percent of the daily recommended value for protein in less than 180 calories?

Strip steak, 95% lean ground beef, top round, filet mignon, T-bone…with 29 lean options to choose from, I definitely have no shortage of friends. But I like to think I’ve broadened my horizons a little more than the rest. I don’t want to be pigeon-holed into one type of dish. I can do it all. Think of me as the classmate who got voted “Most Likely to Succeed”…at everything.

Check out some of my favorite dishes below, courtesy of the beef checkoff. And for more information on prep tips and serving suggestions, visit BeefItsWhatsForDinner.com.

Top Sirloin Recipes
• Sizzling Sirloin Kabobs on a Bed of Orzo
• Beef & Smoked Mozzarella Stuffed Focaccia with Pesto
• Beef Spring Rolls with Carrots and Cilantro
• Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce

Top Sirloin Prep Tips
• Try stir-frying me. Slice me into uniform pieces, place me in an oiled wok or nonstick skillet and stir-fry with a scooping motion in batches, if necessary. Just don’t crowd me in the pan with other ingredients…I need space to bring out the best flavor.
• I’m also great on the grill. Leave me whole for delectable steaks or cube me up for summer kabobs that will be the life of the party. After all, I get along with everyone…except maybe vegetarians.

Posted under Beef Recipes

My name is Strip steak, but some of my friends call me top loin, or Kansas City steak, or New York Strip steak. No matter what they may call me in your neck of the woods, I have one name that everyone recognizes: delicious. Everyone knows I’m tasty enough to make your taste buds wish they had taste buds. One thing they don’t know? All that taste is packed into one lean package. That’s right. I’m considered one of the 29 lean cuts of beef, offering succulent flavor with a powerful punch of protein and nutrients. In fact, one 3-ounce serving of lean beef provides 51 percent of the daily recommended value for protein in less than 180 calories.

And there’s no better time than now to enjoy the power of lean beef protein. The beef checkoff is building on its iconic “Beef. It’s What’s for Dinner.” campaign by launching a national ad campaign focusing on six of the most popular lean beef cuts. Top sirloin, T-bone, top round, filet mignon, 95% lean ground beef…with 29 options to choose from, there are more lean beef cuts than you can shake a steak knife at.

But why not choose the most popular one of them all? I have so many aliases because I simply cannot be defined by one name alone. I have a dynamic taste and personality, all of which I’ll bring front and center at your dinner table. So if you’re looking for a dinner partner with unique depth and an undeniable taste sensation, remember…my name is Strip steak.

Check out some of my favorite dishes below, courtesy of the beef checkoff. And for more information on prep tips and serving suggestions, visit BeefItsWhatsForDinner.com.

Strip Steak Recipes• Tender Pepper-Rubbed Strip Steaks with Grilled Vegetable Trio. A true beauty!
• Asian Beef Salad
• Grilled Steak and Plum Pizzettes
• Sonoma Steaks with Vegetables Bocconcini

Strip Steak Prep Tips• I’m great on the grill. Depending on my size, just throw me on a covered gas grill for 11 to 15 minutes, and I’ll heat things up at the dinner table.
• Try me broiled…it is as easy as 1-2-3. Season me, place me 3 to 4 inches from your pre-heated oven broiler and cook 13 to 17 minutes, turning once. True bliss, all in less than 20 minutes.

Melissa Slagle

Trade Media Manager

Cattlemen’s Beef Board

Office:  402.856.2097

Cell:  402.414.0397

Posted under Beef Recipes

My name is T-Bone steak. To put it simply, I’m the boss. I command attention wherever I go…barbecues, family dinners, special occasions. It doesn’t matter if other steaks are around. When I show up to dinner, I’m always at the center of the plate…right where I should be. With a name like T-Bone, most people already know I’m the head honcho. But what they don’t know is that I’m also one of the 29 lean cuts of beef out there providing great taste and a powerful combination of protein and nutrients. Did you know that one 3-ounce serving of lean beef provides 51 percent of the daily recommended value for protein in less than 180 calories1?

And there’s no better time than now to enjoy the power of lean beef protein. The Beef Checkoff is building on its iconic “Beef. It’s What’s for Dinner.” campaign by launching a national ad campaign focusing on six of the most popular lean beef cuts. Top round, filet mignon, strip steak, top sirloin, 95% lean ground beef…all these ads touting different lean options seem like overkill to me. Why settle for anything but the boss? I’m the king of beef, and isn’t that all you really need to know?

If you think you can handle a lean, mean, fighting machine for dinner, remember…my name is T-Bone.

Check out some of my favorite dishes below, courtesy of the beef checkoff. And for more information on prep tips and serving suggestions, visit BeefItsWhatsForDinner.com.

T-Bone Recipes
• T-Bones with Sweet and Savory Steak Sauce
• Grilled T-Bone Steaks with BBQ Rub
• Grilled T-Bone Steak for Two (See? I have a romantic side.)
• Spicy Five-Pepper T-bone Steaks

T-Bone Prep Tips
• I’m great on the grill. Depending on my size, just throw me on a covered gas grill for 15 to 19 minutes, or on a charcoal grill for 14 to16 minutes, and I’ll be ready to make a grand entrance…onto your dinner plate.
• Try me broiled. Broiling me is as easy as 1-2-3. Season me, place me 3 to 4 inches from your pre-heated oven broiler and cook 15 to 20 minutes, turning once. I promise it’ll be love at first bite.

Posted under Beef Recipes

My name is Filet Mignon, aka Tenderloin. Lots of people know me…and love me. They love me for my tasty tenderness and my ability to turn any meal into a special occasion. But what’s one thing they don’t know about me? I’m lean. That’s right, despite my juicy deliciousness, I’m actually one of the 29 lean cuts of beef out there providing great taste with a powerful punch of protein and nutrients. Did you know that one 3-ounce serving of lean beef provides 51 percent of the daily recommended value for protein in less than 180 calories ?

And there’s no better time than now to enjoy the power of lean beef protein. The beef checkoff is building on its iconic “Beef. It’s What’s for Dinner.” campaign by launching a new national ad campaign focusing on six of the most popular lean beef cuts. Top Sirloin, T-bone, strip steak, top round, 95% lean ground beef…with all those ads going around touting these different cuts, it can be easy to lose focus and take your eyes off the prize. But don’t be swayed. Deep down, you know I’m number one, right? All this taste and lean goodness rolled into one tender package? Come on, there is no competition.

So next time you’re looking for a dinner partner that is both lean and tender, perfect for taking home to Mom and Dad or enjoying at a more intimate affair, remember…my name is Filet Mignon.

Check out some of my favorite dishes below, courtesy of the beef checkoff. And for more information on prep tips and serving suggestions, visit BeefItsWhatsForDinner.com.

Filet Mignon Recipes
• Succulent Filet in a Field of Greens
• Filet Mignon with Herb-Butter Sauce and Mushrooms
• Tenderloin Steaks with Horseradish Cream
• Grilled Beef Steaks with Espresso-Bourbon Sauce

Filet Mignon Prep Tips
• I’m great on the grill. Depending on my size, just throw me on a covered gas grill for 11 to 15 minutes. Prefer charcoal grilling? Adjust the time to 13 to 15 minutes. Holding me over the coals never tasted so good.
• Short on time? Try pan-broiling me. Heat a small pan; place me in it and cook 10 to 13 minutes, turning once. Delicious decadence in no time at all.

Melissa Slagle

Trade Media Manager

Cattlemen’s Beef Board

Office:  402.856.2097

Cell:  402.414.0397

Posted under Beef Recipes

Most likely, you have experienced a ravenous appetite that fills your thoughts with sweet treats or has forced you to become a regular at the fast food drive thru. To stave off that desire to snack, be sure you’re getting enough protein at each meal. Because protein promotes satiety, eating a protein-rich meal or snack makes you feel full longer, and satisfies cravings faster. Here are a few tips from the beef checkoff for you to try – your appetite will thank you.

1. Rise and shine
Jump-start your day by eating breakfast. Remember to include a protein source such as eggs, milk, yogurt or cottage cheese to hold you over until your next meal or snack.
2. Plan ahead
Pack portable snacks such as trail mix, an apple with peanut butter or yogurt to healthfully curb your hunger.
3. Lose the wimpy lettuce
Salads can leave much to be desired. Top your lettuce with creative fixin’s such as lean beef, slivered almonds and dried fruit to satisfy your appetite.
4. Variety is the spice of life
Pair lean protein with whole grains, fruits and vegetables for a well rounded meal sure to dazzle your taste buds and promote satiety. Stir chopped vegetables into your favorite lean ground beef and tomato sauce and serve over whole grain pasta for a nutrient-rich dinner.
5. Skip the urge to multitask
Eating meals while you read, watch TV or surf the Internet are surefire ways to miss your body’s cue that you are no longer hungry. Take time to make the most of your meals and enjoy what’s on your plate.

For more protein-packed suggestions that will help you feel full, visit BeefItsWhatsForDinner.com.

Melissa Slagle

Trade Media Manager

Cattlemen’s Beef Board

303.867.6306

Posted under Beef Recipes

American cattle farmers and ranchers have embraced the values of Earth Day for generations. In honor of Earth Day’s 40th anniversary, April 22nd, the beef checkoff is celebrating the more than 40 different ways raising cattle can contribute to environmental sustainability.

The steps we take to improve the environment aren’t new; like Earth Day, they have been around for many decades. In fact, as long as cattle have been raised on our land, our families have worked to protect and enhance our environment.• About two-thirds of cattle farms and ranches have been in the same family for two generations or more. As short-term tenants of this land, it’s our job to ensure it’s left in better shape for the next generation.
• Today’s cattlemen provide more people with nutritious beef products using fewer natural resources than in the past.
— Today’s American farmer feeds about 144 people worldwide, and we’ll need to feed even more in the future. Experts estimate global food production will need to increase 70 percent by 2050 to feed a growing world population.
— Just one 3-ounce serving of beef supplies 10 nutrients essential for life.

Farmers and ranchers employ a variety of environmentally friendly practices that often are as unique as the area where they raise their cattle. There are many ways to define “green,” and collectively these folks represent many shades of green.• Cattle are raised in every state in the nation, in nearly every type of climate and geography. We adapt care to be “green” in our local region, whether we raise cattle in cold Vermont or warm and humid Georgia; in the mountains of Colorado or in the canyons of Texas.

We are proud to be everyday environmentalists; making every day Earth Day.
• Our family walks the same land, breathes the same air and drinks the same water as your family. We take our commitment to protect and improve these natural resources seriously.
— The great outdoors is our office, so not surprisingly, most farmers and ranchers (86%) say conserving these environmental resources is important to their success.
— In addition, these primarily family-owned farms and ranches will someday be passed on to the next generation. The health of our natural resources is critical to our future.
• Even though being “green” in the city can be quite different from being “green” in rural areas, farmers and ranchers share some common environmental practices with their primarily urban consumers:
— Conserving energy by changing out light bulbs for compact fluorescents, buying energy efficient appliances, adjusting their thermostats and washing clothes in cold water.
— Generating and using alternative energy such as solar and wind power and bio fuels.

To learn more about how you can celebrate Earth Day with us, visit the checkoff-funded ExploreBeef.org. We celebrate Earth Day, every day. You should, too.

Melissa Slagle

Trade Media Manager

Cattlemen’s Beef Board

303.867.6306

Posted under MO Beef

Although this degree doesn’t require you to pass the SAT or ACT, beef producers who are interested in being well-versed on their industry will benefit just the same. The Masters of Beef Advocacy (MBA) program is an electronic learning opportunity developed to assist producers across the country in becoming effective spokespersons for the industry.   With Media, Hollywood and consumers having more and more questions about production agriculture; it is more important than ever to know the facts about the beef industry.

 The program consists of six, 1-hour core courses that include beef safety, nutrition, animal care, environmental stewardship, modern beef production and the beef checkoff.  The voluntary, self-directed online learning environment provides cattlemen and women with facts about their industry and their product, beef.

 “We have been able to use MBA Graduates as spokespersons present to local organizations such as Rotary or Kiwanis clubs to speak about beef; the next steps are deskside visits with coaches and health care providers” says John Kleiboeker, Executive Director of the Missouri Beef Industry Council. “It’s just another way we can be involved on a grassroots level and proactively be of service to this industry.”

 An MBA graduation course will be held at the University of Missouri campus on Saturday, April 10^th, 2010. The graduation ceremony will not only reward the educational process, but it will also give real-world examples of how to maximize the -experience to benefit the industry. Producers wanting more information should contact John Kleiboeker at john@mobeef.com or 573-817-0899.

Posted under MO Beef