*Article written by the Kansas Beef Council*
Topeka, Kans. (May 2, 2014)– With more than 5.5 million cattle on farms, ranches and in feedyards, Kansas is a recognized epicenter for high-quality beef. To honor Kansas beef producers for this accomplishment, and highlight an industry that generates more than $7 billion in cash receipts each year, Governor Sam Brownback has designated May as Beef Month across the state.
Kansas Beef Council (KBC) Chair Barb Downey and her husband, Joe Carpenter, will host the governor at their ranch near Wamego for the proclamation-signing. In the proclamation, the governor applauds Kansas farmers and ranchers who"provide high-quality animal care in producing safe, nutritious and wholesome beef for consumers around the world."
Beef offers an endless variety of nutritious, satisfying options for every occasion. For a one-stop resource of beef recipes, meal planning, cooking techniques, nutrition information and great values in the meatcase, visit www.BeefItsWhatsForDinner.com. Have a question about beef? Get it answered in the Ask Beefcommunity while visiting the website.
Do you know about Beef’s Big 10? Beef provides 10% of 10 essential nutrients, including zinc, iron, protein and B vitamins, in less than 10% of the daily recommended calorie intake. Specifically, a 3-oz. serving of beef provides 25 grams, or about 50% of the Daily Value, for protein. Today, about two-thirds of beef sold at retail, including popular cuts like sirloin steak, tenderloin and 95% lean ground beef, meet government guidelines for lean.
To maximize your beef-buying dollar, take note of local ads, retailer websites and weekly circulars for savings on your favorite cuts. Buying beef in bulk is a cost-effective way to create multiple meal options for your family. For example, by purchasing an entire beef tenderloin and cutting your own steaks, you can save between $1 and $2 per pound. Also consider buying family-sized packaging and bundles offered by your favorite retailer. Learn more about Six Ways To Save On Beef at www.BeefItsWhatsForDinner.com.
Did you know beef farmers and ranchers are producing more from less? According to research complied by Dr. Jude Capper and published in the Journal of Animal Science, farmers and ranchers employed management practices that yielded 13% more total beef from 30% fewer animals from 1977 to 2007. Furthermore, United States cattlemen produce 20% of the world’s beef supply with only 7% of the world’s cattle.
For more information on family-friendly beef recipes, contactKBC at (785) 273-5225 or go to www.KansasBeef.org. You also can sign up for the Beef So Simple weekly newsletter, containing beef recipes for all seasons and reasons, at www.BeefItsWhatsForDinner.com.
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 retain up to 50 cents of each 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.