Concerns about health represent the No. 1 reason consumers avoid beef. That’s according to the 2017 Consumer Beef Index, a market research report funded by the Beef Checkoff.
Your checkoff investment works hard to correct misconceptions and drive demand for beef. In March, the American Heart Association certified 10 new “Beef. It’s What’s For Dinner.” recipes and nine extra-lean cuts of beef with its Heart-Check Mark, making it easier for consumers to identify heart-healthy choices.
To meet the American Heart Association’s requirements, a nutrient analysis is submitted for each recipe. That analysis includes calories, sodium, saturated fat, added sugars and trans fat. In addition to being heart-healthy, the recipes are triple-tested in the “Beef. It’s What’s For Dinner.” Culinary Center for taste and ease of cooking.
The first 10 “Beef. It’s What’s For Dinner.” recipes were certified in 2017. Since then, the “Beef. It’s What’s For Dinner.” culinary team has been hard at work doubling the collection.
The new collection includes appetizers, main courses and one-dish meals. The variety of flavors will appeal to a wide range of tastes:
- Beef Brisket with Savory Carrots & Dried Plums
- Beef Crostini with Parmesan Crisps and Balsamic Drizzle
- Beef Pot Roast with Cider Gravy and Maple Sweet Potatoes
- Beef Top Sirloin Steak with Asparagus & Tomato Orzo
- Classic Beef Tenderloin Roast with Cranberry Drizzle
- Holiday Mini Beef Meatball Skewers with Cranberry Barbecue Sauce
- Indian Beef Flank Steak & Rice
- Roasted Sun-Dried Tomato Beef Tri-Tip with Peppers and Sweet Potatoes
- Spicy Korean Beef & Cucumber Appetizer
- Tangy Lime Grilled Beef Top Round Steak
The entire collection is available at www.beefitswhatsfordinner.com.
The Heart-Check Mark collection complements the latest nutrition research. The checkoff-funded Beef in an Optimal Lean Diet (BOLD) study shows that consuming lean beef daily as part of a heart-healthy diet can lower heart disease risk by decreasing levels of LDL (or “bad”) cholesterol.
Research, education opportunities for beef producers
Since its inception, the Beef Checkoff has helped drive efforts to develop leaner cuts and educate consumers and thought leaders about the health benefits of beef. Today, nearly 40 cuts of beef meet USDA guidelines for “lean” with less than 95 milligrams of cholesterol per 3-ounce serving.
From market research to uncovering consumer insights to studies that evaluate human health, checkoff-funded nutrition research is the foundation for all industry nutrition education and communication initiatives.
The new Heart-Check Mark-certified “Beef. It’s What’s For Dinner.” recipe collection is the latest example of the industry’s commitment to producing wholesome, nutritious food. It demonstrates the effort cattle farmers and ranchers make to raise leaner animals, the effort packers and processors take to trim leaner cuts and the efforts supermarkets and restaurants make to offer lean beef to consumers.
Learn more about your beef checkoff’s investment in human nutrition research at www.BeefResearch.org and www.MyBeefCheckoff.com.
