Balsamic Marinated Beef Top Sirloin Steak & Asparagus

Terms of Use for Beef. It’s What’s For Dinner. Images and Recipes

Beef. It’s What’s For Dinner. is designed to support industry partners efforts to position beef as the top protein, with tripled-tested recipes and images to support your marketing needs. Use the images “as is” or re-size to fit your individual needs.


  1. The Cattlemen’s Beef Board (CBB) and the National Cattlemen’s Beef Association (NCBA), a contractor to the beef checkoff, own the copyrights to the recipes and images and are giving you permission to display them on the condition that you not send electronic copies to others (other than as necessary to create your materials) or permit others to display them or charge others for the display you make of them.
  2. There is no cost to use the images and recipes, though we do request that they be credited, “Courtesy of”
  3. In all types of ads, the featured recipe and image must match and the ad must be tasteful.
  4. Cropping suggestions are shown for all product shots, although you may crop any area of the photo provided that the beef product is showing.
  5. The recipe ingredients, measurements, preparation and cooking instructions, consumer tips, beef information and editorial facts may not be altered without written consent from NCBA, which contracts to execute beef marketing programs for the Beef Checkoff Program. Due to the importance of this information for consumer health and safety, please exercise caution so as to present accurate information to consumers.
  6. NCBA can provide accurate source materials for all the information shown on this site, and these materials are available on request.
  7. CBB and NCBA will have no liability for your use or misuse of these materials.
  8. If we request, you’ll send us ad copy in advance of publication and permit us to visit stores where products featured in your ads are sold.
  9. We can withdraw this permission in the future but we’ll let you know in advance if we do that.

If you have questions or would like more information, please contact us.