The annual What’s Hot culinary forecast released by the National Restaurant Association named “new cuts of meat” as the top trend for 2018. As the authority on all things beef, the Beef. It’s What’s For Dinner. Culinary Center chefs and meat scientists have put together a list of the top five innovative cuts you need to know.
After letting turkey have its day, beef is back to reclaim the center of the plate for the remainder of the holiday season. Beef. It’s What’s for Dinner. is giving consumers the tips and recipes they need to make beef the star of those big family meals, all while rolling out the next phase of the iconic brand’s re-launch.
Twenty-five years after establishing one of the nation’s most iconic food brands, America’s beef farmers and ranchers are leveraging the strong equity of Beef. It’s What’s For Dinner. to reintroduce the brand to a new generation of consumers
School is back in session, which means families are juggling academics, extracurricular activities, and time with loved ones. While schedules are ramping up, the beef checkoff is helping stretched families by providing batch cooking tips and tricks to ensure meal planning is stress-free, delicious and packs a nutritious punch.
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The Beef WISE study found that higher-protein weight loss diets, including lean beef, helps achieve important health goals. The study adds to the growing evidence showing lean beef can contribute to a healthy weight loss diet.
The National Cattlemen’s Beef Association has selected cattlewoman and blogger, Anne Burkholder, as the recipient of the inaugural Advocate of the Year award. The award is selected by NCBA and state checkoff staff as the standout advocate amongst the 12 monthly award winners.
Beef jerky sales grew by nearly seven percent last year, according to Nielsen. Meat snacks are second only to potato chips in the salty snack category, but potato chips posted only 1.7 percent dollar growth over the same time period.
Americans are kicking off the official start of grilling season this Memorial Day weekend and firing up their barbecues in celebration of National Hamburger Day on Sunday. Join the fun with just-released, “hot off the grill” favorite burger recipes and culinary inspiration from the beef checkoff.
Ever wonder what the difference is between grass-fed and organic beef? Confused by terms like “antibiotic-free” and “raised without antibiotics”? New tools are now available to help consumers answer these and many other questions about today’s beef production.
In recognition of Earth Day, the beef checkoff is challenging consumers to #WasteLess with our 30 Day Food Waste Challenge. Although beef is one of the least wasted commodities produced in the U.S., consumers could help improve beef sustainability by 10 percent simply cutting that waste in half.