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SUMMER GRILLING SECTION
Celebrate Beef Month In Kentucky:
This May, celebrate National Beef Month by taking another look at the essential nutrients and protein power provided in beef, a traditional favorite with many consumers not only during the approaching summer season, but year round, too.
Before you take the first bite of that freshly grilled steak, hamburger or bubbling beef casserole, take a minute to toast Kentucky beef producers. In this state, the cattle industry contributes $607 million (2006) annually to local economies. Kentucky beef contributes to the $70 billion U.S. consumers spend annually on beef, which equals about 65 pounds per person, per year.
On the nutrition front, a three-ounce serving of lean beef contributes less than 10 percent of calories to a 2,000 calorie diet, but provides 51 percent of the Daily Value for protein. Kentucky consumers can feel good about loving beef because the protein in beef is a powerful nutrient that strengthens and sustains their bodies.
In short, lean beef packs a nutritional punch. Did you know that…..?
· Beef is America’s #1 food source for protein, an essential nutrient for the human body at any age. Protein helps build, maintain and repair body tissues, form hormones and increase resistance to infection and disease.
· Beef is one of the most important dietary sources of iron. Iron helps carry oxygen to body cells and tissues, assists in making new red blood cells and aids in brain development. Both iron and zinc are particularly important for growth and development among infants and young children. Iron and zinc deficiencies have been associated with behavioral and cognitive delays in children. *
· Do you “think zinc” only when you’re about to get sick? Think again. Zinc fuels thousands of bodily processes, including building muscle and healing wounds.
· A 3-ounce serving of beef (about the size of a playing card) provides 38 percent of the zinc most people need in a day.
· Calorie for calorie, beef one of the best sources of essential B-vitamins, which promote physical growth, healthy skin and nerves, good vision and a good immune system, among many other benefits.
· Half the fatty acids in beef are monounsaturated, the same heart-healthy type found in olive oil. Just don’t overdo fat -- enjoy a diet moderate in fat with lean and/or skinless meats and low fat dairy.
And going lean with protein is easier than ever before. There are 29 cuts of beef classified as lean by USDA. So chances are, you’ll still be able to enjoy your favorite cuts, from T-bone and top loin steak to 95-percent lean ground beef.
During Kentucky Beef Month, and year round, boost your beef experiences with new recipes, nutrition details, safety tips and more at www.kybeef.com or www.BeefItsWhatsForDinner.com
*Source: February 2006 Pediatric Gastroenterology and Nutrition, Nancy Krebs, M.D., M.S.
Get Your Ticket to the Land of Lean Beef:
Kentucky Beef Council kicks off May, National Beef Month and the 2008 Summer Grilling Season, by focusing on “Lean Beef and the Power of Protein” with the Land of Lean Beef Get Grillin’ Media Tour. The Tour features two mouth-watering recipes from the new Checkoff-funded advertising campaign, “Powerful Beefscapes”, selection and grilling tips plus fact sheets focusing on protein-rich diets and exercise; protein and aging vibrantly; and how to beef up with lean protein. It kicks off in Bowling Green on Monday, April 29 2008 and will make its way across the state ending in Lexington Friday, May 16, 2008. KBC teamed up with the Holland Grill Company to provide media and consumers with delicious and nutritious beef samples, grilling tips as well as a chance to win a Holland EPIC Grill valued at $749. The tour will reach out to media by providing them with a “Passport to Discover the Power of Protein” as well as opportunities for promotional events and much more. A schedule can be found in the KBC section of Cow Country News or on www.kybeef.com under the press room link.
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Fire Up the Grill!
As many of us know, one of the best parts about summer besides the warm weather is being able to get outside and grill. What’s better on the grill than beef? There are many advantages to grilling -less preparation time; you can prepare a whole meal on the grill, and it’s easy clean-up! To help guide you at the grill, the National Cattlemen’s Beef Association has some great grilling tips:
Top 10 Grilling Tips:
1. Keep beef refrigerated. Grilling times are based on beef being taken directly from the refrigerator to the grill-not at room temperature. If you shape burgers in advance, cover and refrigerate until serving time.
2. Temperature matters. Grilling at the appropriate temperature ensures that even cooking; medium is usually recommended. If the temperature is too high, beef can char and become overcooked on the outside before the interior reaches the desired doneness. Charring beef is not recommended.
3. Avoid flare-ups. Trim excess fat from meats to avoid flare-ups while grilling.
4. Turn properly. Use long-handled tongs for turning steaks; spatulas for burgers. A fork will pierce the beef causing loss of flavorful juices.
5. Use a thermometer. The best way to determine doneness of steaks and burgers is to use an instant-read thermometer. It registers in seconds, but is not heat-resistant so it cannot be left in food while it cooks. Insert the thermometer horizontally into the center of steaks and burgers to check the internal temperature.
6. Know correct internal temperatures. Cook burgers at least 160˚F (medium doneness) until the centers are no longer pink and the juices show no pink color. Cook steaks to at least 145˚F (medium rare doneness). Beef will be very pink in the center and slightly brown toward the exterior.
7. Check steaks visually. The doneness of steaks can also be determined visually by making a small cut near the center with a sharp knife and checking the color. Fore bone-in steaks, make a small cut near the bone.
8. Choose appropriate steaks and know when to marinate. If desired, tender beef steaks can be marinated for 15 minutes or up to 2 hours to add flavor. These include: Porterhouse/T-Bone, top loin, tenderloin, ribeye, rib, top sirloin, chuck eye and chuck top blade steaks as well as new Beef Value Cuts- shoulder top blade (Flat Iron) and shoulder center (Ranch Steak). Less tender cuts should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme. These include: Flank, skirt, top round and chuck shoulder steaks.
9. Marinating “musts.” Always marinate in the refrigerator. If a marinade has been in contact with uncooked beef, it must be brought to a full rolling boil before it can be eaten as a sauce.
10. Practice food safety. Never take beef off the grill and return it in the same platter that held raw beef unless the platter has been washed in hot soapy water.
Household Roles
· The male head (52 percent) normally makes the decision to cook, lights (65 percent) and cooks (59 percent) on the charcoal/wood grills
· When entertaining and cooking on a gas grill, the male head (68 percent) normally cooks
· Whether male or female, the primary griller in the majority of households considers themselves to be average or above in terms of cooking skills
Courtesy of the Hearth, Patio & Barbecue Association. Visit www.hpba.org for additional information.
Did You Know?
· Meats including burgers (82%), steak (79%), chicken parts (72%) and hot dogs (71%) top the list of most popular foods prepared using a grill.
· Charcoal grill owners are most often prompted to cook on their charcoal grill by their desire to eat good tasting food.
· Four in ten consumers who cook on a charcoal grill normally use barbecue sauce to add flavor to their dishes. Most popular flavors include hickory, mesquite, and honey.
· When charcoal grilling, over half of consumers use marinades.
· Dry meat rubs are popular among consumers. In fact, dry rub usage has increased to 59% in 2007 from 21% in 2003.
Courtesy of the Hearth, Patio & Barbecue Association. Visit www.hpba.org for additional information.
Beef Grilling Quiz:
First 5 people to answer these questions on will receive a Beef. It’s What’s For Dinner t-shirt.
1. In what season do Americans grill most often?
2. To prevent charring, what is meat grilled over?
3. What are the top favorites for the grill?
4. When using marinades, you should choose mixtures that have a food ____ or tenderizing enzyme.
5. What is the best way to check for doneness when grilling?
Answers (please put upside down) 1. summer 2. medium heat 3. burgers first, then steaks 4. acid 5. thermometer
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Billions of Burgers
Hamburgers are the most cooked beef cut on the grill. So it comes as no surprise that along with Grilling Season and Beef Month that it’s Hamburger month as well! Burgers are very versatile and everyone has their own special technique of building and grilling burgers. Here are four easy steps to creating your own beef patties:
1. Lightly shape to the desired size. The secret to moist, flavorful burgers is to mix lightly. Over mixing will result in a firm, compact texture after cooking.
2. Don’t press or pierce patties during cooking – that causes a loss of flavorful juices, leaving your burgers dry.
3. Grill, uncovered, 11 to 13 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning occasionally.
- Season patties with salt after cooking. Salt added before cooking draws out moisture and inhibits cooking.
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Pumping Up Summer Salads with Protein
Summertime is a great time for salads because they are light and healthy. However, sometimes they can leave you feeling hungry. Why not add some protein packed beef to your salad that will fill you up and won’t be boring! This is a great way to use leftovers from grilling out the night before.
Beef Night at the Ballpark
Nothing says summer any better than the good ol’ American game of baseball and beef. The KBC will host another Beef Night at the Ballpark Tuesday, May 27 at Applebee’s Park thanks in part to the KY Proud Program. The Lexington Legends will be playing Lakewood at 7:05 PM ET. KBC will be sampling a great beef item and testing fans beef knowledge. Group tickets are available for $6, so come out, enjoy the game and eat some beef!
Insert Order Form _ DUE DATE NEEDS TO BE CHANGED TO MAY 16!
Partnerships and Pairings:
In an effort to move more beef during the summer grilling season on a state and national level, the following promotion and retailer events will be taking place:
· KBC has provided over 50,000 summer grilling point-of-sales materials and recipe brochures to chain and independent retailers across the state to help promote beef at the meat case during the grilling season.
· KBC and the Holland Grill Company teamed up to promote the Power of Protein in the Land of Lean Beef on the 2008 Summer Grillin’ Media Tour. A lucky consumer will receive an EPIC Holland Grill valued at $749 by registering to win on KBC’s website, www.kybeef.com.
· KBC and the Lexington Legends will be hosting “Beef Night at the Ballpark” Tuesday May 27 at Applebee’s Park. Admission is $6. The Lexington Legends host Lakewood with game time at 7:05 PM. Beef samples and games are sure to be a hit.
· Kroger, KBC and the Tennessee Beef Council will be presenting “What’s For Dinner Wednesdays” promotion May through August in an effort to promote beef sales. Four steaks, Top Sirloin; Flat Iron; Flank; and Petite Tender, will be featured in stores along with point-of-sales materials and a cookbooklet with recipes which will be featured in the in-store flier as well as on radio spots.
· On a national level, Anheuser-Busch® has partnered with the Beef Checkoff and A.1. ® Steak Sauce and Marinades to create three brand new summer grilling customer brochures. Each brochure focuses on a specific time frame within the Summer Grilling season, with the first one highlighting pre-Memorial Day and promoting Michelob® beer.
· Because of the popularity of the burger, the beef industry will again team up with Sutter Home® wines for the $50,000 Sutter Home® Build a Better Burger® National Recipe Contest. This is a great opportunity to encourage customers' creativity while promoting beef sales.