Posts Tagged ‘grass fed angus beef nc’

Beef Safety Summit To Focus On Pre-Harvest Interventions

Monday, February 22nd, 2010

Since 2003, one annual event has brought every segment of the beef industry together in one room to help bring better focus on beef safety. This year’s Beef Safety Summit, which is partially funded through the beef checkoff, will be held March 3-5 in Dallas, Texas.

Jeff Clausen is a beef producer from Carson, Iowa, and chairman of the industry’s Joint Beef Safety Committee. He says the summit is important because safety of beef products is absolutely critical to both beef consumers and the people who help produce it.

Clausen 1: “Beef safety is one of those areas where you increase beef demand by having beef safety. But if you have a recall or something that jeopardizes that perception of beef safety, then demand is affected dramatically. So it’s important that we build and maintain consumers’ trust in our beef safety.” (23 seconds)

Clausen says much had been done on in-plant beef safety by the Beef Industry Food Safety Council even before the summit was first established.

Clausen 2: “A lot had already been done, and a lot of focus was there, and they were just fine tuning a lot of that. And now, last year – and this year especially, they’re going to have a special session on pre-harvest interventions. And that will involve some vaccines that are being used for e. coli and salmonella, and just some other things that we can do before those cattle actually enter into the harvest facility.” (31 seconds)

According to Clausen, the summit’s sessions are heavy with information, and there isn’t much need for additional motivation for attendees.

Clausen 3: “People are motivated because it’s their livelihood. If we don’t provide a safe product, then our businesses are in jeopardy, because of the beef demand. The motivation is just to better their operations and to provide that safe, nutritious and enjoyable product to the consumer, and that they can be confident that it is safe.” (25 seconds)

Checkoff dollars, which have been in shorter supply in recent years because of a shrinking cattle supply, are efficiently used through this safety summit and other beef safety efforts, Clausen says.

Clausen 4: “Those checkoff dollars are leveraged with $350 million that the beef industry spends annually on beef safety, and that’s just vital to beef demand.” (14 seconds)

Source: www.cattlenetwork.com

www.PerryFarmsGrassFedBeef.com

Food Check-Out Week Spotlights Nutritious, Healthy Food

Monday, February 22nd, 2010

During Food Check-Out Week (Feb. 21-27), farmer and rancher members of many local Farm Bureaus will reach out to consumers in their communities with information and cost-saving tips on putting nutritious meals on the table.

“Stretching Your Grocery Dollar with Healthy, Nutritious Food,” the official theme of Farm Bureau’s Food Check-Out Week, reflects the fact that Americans from all walks of life continue to experience an economic squeeze. Dining out less often and preparing more meals at home is typical for growing numbers of Americans.

“As today’s tough economic times continue, public health experts remain concerned that consumers may resort to buying less-nutritious foods that lack essential vitamins, minerals, fiber and other nutrients,” said Terry Gilbert, a Kentucky farmer and chair of the AFB Women’s Leadership Committee.

“During this week, we are focusing on providing consumers with information on stretching their grocery dollars with healthy, nutritious food. Tips for better nutrition on a stretched budget, making sense of food labels and understanding USDA’s My Pyramid are among the topics Farm Bureau members will be talking about with consumers, at supermarket demonstration stations and other venues,” said Gilbert.

The Food Check-Out Week connection between Farm Bureau and Ronald McDonald House Charities began more than a decade ago. Since the program was initiated in the mid-1990s, Farm Bureau members have donated around $3 million in food and monetary contributions to Ronald McDonald Houses and other worthwhile charities during Food Check-Out Week.

“By continuing to make donations during Food Check-Out Week to local Ronald McDonald Houses, as well as other charities, we’re doing our part to help these worthy organizations provide the people they serve with healthy foods on a stretched budget,” said Gilbert. “America’s farmers and ranchers are committed to producing safe, healthy food, but do share with consumers the same issues of putting nutritious meals on the table while sticking to a tight budget.”

A number of studies have shown that rising energy costs for processing, packaging and transportation were the driving forces behind increased retail food prices over the past few years, Gilbert noted. However, retail food prices have actually decreased compared to last year.

On behalf of the American Farm Bureau, Gilbert and the committee donated $2,500, as well as food, to Ronald McDonald Charities Wichita (Kan.) They were joined at the Wichita event by representatives of the Kansas Farm Bureau Women’s Leadership Committee, Kansas Farm Bureau President Steve Baccus, AFBF President Bob Stallman and Gabe Ottolini, manager of development for Ronald McDonald House Charities Global. Ronald McDonald Houses provide a “home-away-from-home” for the families of seriously ill children receiving medical treatment at area hospitals.

Cade and Amanda Rensink, Farm Bureau members in Kansas, learned firsthand about Ronald McDonald Houses in 2009, when their son was born three months premature, weighing just 2 pounds, 11 ounces. Callan was in a neonatal intensive care unit for several weeks while his parents stayed at a Ronald McDonald House in Wichita.

 “We could not have done it without Ronald McDonald House,” said Amanda. “Having a comfortable, home-like place to stay during such a difficult time made all the difference in the world. The support we received from the staff and volunteers was just wonderful.”

Participating county and state Farm Bureaus will hold similar events throughout Food Check-Out Week. Links to state Farm Bureau Web sites may be found at: http://www.fb.org/state/

New this year, AFBF and the Soybean Checkoff launched a joint Facebook fan page to promote Food Check-Out Week. AFBF will donate $1 to the Galveston (Texas) Ronald McDonald House for every person who becomes a fan of the page by the end of February, up to $5,000. The house sustained major structural damage during Hurricane Ike. People may become a fan of the page by visiting: www.facebook.com/NationalFoodCheckoutWeek

Other Food Check-Out Week events in Wichita this week include the AFB Women’s Leadership Committee staffing supermarket demonstration stations at Leeker’s Foods and being joined by the Kansas Farm Bureau Women’s Committee to give presentations at elementary schools about where food comes from.

The third week of February was selected for Food Check-Out Week as a bridge to National Nutrition Month in March.

Source: www.cattlenetwork.com

www.PerryFarmsGrassFedBeef.com

Marinated Braised Roast Beef

Monday, February 15th, 2010
Braised Roast Beef

Braised Roast Beef

Today’s dinner inspiration comes from, well, the fact that rump roast is on sale. I decided to treat it with a little more respect than just tossing it into a scorching pot for my regular pot roast or with the suffocating sprinkling of seasoning before shoving the poor thing in the oven. It look so impressive, almost brazen laying out there shamelessly on the counter, so I decided to dignify it by getting it good and well intoxicated before sending it to it’s peril. Here’s how I did it. Enjoy!

Ingredients

2 cups dry red wine

3 carrots -chopped

1 medium onion -chopped

1 stalk celery -chopped

2 bay leaves

1 sprig rosemary or 1 teaspoon dried

2 whole cloves

1 -3 to 4 pound bottom round or rump roast of beef

2 tablespoons olive oil

1 cup beef broth

3 tablespoons tomato paste

1 teaspoon salt

1 -8 oz fresh button mushrooms

Make the marinate combining the first 7 ingredients and pouring over the beef. Refrigerate overnight or at least 3 hours turning every so often.

Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade.

In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides. Pour the marinade into the pot with the beef. Add the beef broth and cover. Simmer on low for 2 to 3 hours adding more water or stock if necessary. Stir in the tomato paste and season with salt. Add the mushrooms, sliced if desired, and simmer uncovered an additional 30 minutes.

To serve, slice the beef into thin slices and plate with the mushrooms. Serve with the sauce and your favorite side dish.

Source: www.dricksramblingcafe.blogspot.com/

www.PerryFarmsGrassFedBeef.com