Cooking with beef can be daunting for the novice cook. Writing about beef can be a challenge for the food writer who knows little about the industry. Add in other groups - health professionals, chefs and meat case managers - and there's a growing need for information.
The beef checkoff is filling that need with a new brochure called "Confident Cooking with Beef" The aim is to show this diverse audience just how easy it is to prepare and cook beef, helping consumers get more into their diets.
The brochure is designed to take the consumer from the point of purchase to the finished meal. And it recently earned an Award of Excellence for consumer education material from the International Association of Culinary Professionals during its annual conference.
In a press statement about the brochure, Joyce Bupp, Cattlemen's Beef Board member and chair of the checkoff's public relations committee, notes: "From selecting the best cut for a specific dish and navigating through the meat case to understanding the choices of beef an dsimply knowing the difference between 'braising' and 'broiling,' the Confident Cooking with Beef brochure has it all."
Readers can check out the full brochure online using the link above.
Also during the IACP conference, the checkoff coordinated and led an informational session titled, "Finding the Next Ribeye: The Art and Science of Creating New Beef Cuts" featuring executive chef Dave Zino, Dr. Chris Calkins, professor of Animal Science at the University of Nebraska-Lincoln, and Todd Coleman, Food Editor with Saveur magazine. The two meat industry experts described the process of new product development, provided a history of the value cuts and a cutting demo along with a Flat Iron tasting.