Kentucky Beef Council

Katelyn Hawkins Director of Product Marketing, Kentucky Beef Council

January? Already? The start of another year can be both exciting and intimidating. Between catching your breath after the rush of the holiday season and trying to determine goals you intend on crushing in the new year, it can be hard to remember which end is up. Thankfully at Kentucky Beef Council we always have our focus on beef. In typical January fashion, consumers are rushing to return gifts, longing for warmer days or over hauling their eating habits as they adopt the “new year, new me” mentality. While I have been guilty of partaking in all three of these habits, the “new year, new me” mentality sticks out the most. Don’t get me wrong, I am all for self-growth and development; however, what I am not for is the stereotypical conversation around “good” foods and “bad” foods taking place like clockwork in homes across Kentucky (and the nation) that accompanies some consumer 2022 goals. Beef gets caught in the cross hairs of the healthy diet debate every year like clockwork. While we all know beef is a great source of vitamins, minerals, and nutrients (cue every talk given by a Checkoff staff member), how does the beef industry continue to appeal to an ever-evolving consumer and their outlook on health? Short answer, we meet them where they are. Long answer, tune into monthly KBC Cow Country articles for that one. Kicking off 2022 we will focus our messaging on the importance of fueling your body for strength, wellness, and overall health with beef. Through a multifaceted approach using social media posts and stories, strategically placed digital ads, and partnerships with social media influencers, KBC will meet consumers in the digital space as they seek out tips for batch cooking, healthy recipes and quick meals. Our primary focus is to showcase how beef fits into any lifestyle and diet. Beef is great on its own, but paired with colorful vegetables and accompanying herbs, spices and sauces we can awaken consumer minds to the endless possibilities beef has to offer for fueling them throughout their day. Talking nutrition can be intimidating and overwhelming. In addition to content created to share directly with consumers, KBC staff also works to share beef’s story with health professionals. We have seen great success in tackling beef misconceptions with the health industry through the help of Janine Faber, Kentucky Beef Council’s contracted dietitian. Janine knows how to connect with the health community in a way you and I may lack as she has built her professional career in dietetics. Our work with Janine allows beef’s voice to be heard in conversations and professional trainings in a manner that connects with fellow health professionals including the next generation of dieticians. We look forward to 2022 and the opportunities it holds in this area of focus. While KBC began our “New Year” in October with the start of a fiscal year, January always brings a reset on campaigns and season of focus for our programs, events and advertising. We look forward to sharing the importance of beef in a healthy diet, but most importantly we look forward to sharing with consumers the importance of Kentucky’s beef farm families. We thank each of you for your dedication to raising healthy animals to provide consumers across the state and nation with quality meat products to feed their families, and look forward to sharing your stories with consumers throughout 2022.

KBC WELCOMES BRADON BURKS

Hello, my name is Bradon Burks and I have been blessed to become the new Director of Education for the Kentucky Beef Council. I grew up on my families Angus and Hereford cattle farm in Park City, KY where my roots for the beef industry were grounded. I was an active member of our FFA Chapter where I was involved in showing livestock, speaking contests, and leadership positions. After graduating high school, I attended Western Kentucky University where I received my Bachelors of Science in Agriculture with an emphasis on Education, along with a minor in Sales. While in college, I was an active member of the Student Government Association, Student Alumni Ambassador Team, Block and Bridle Club, the Agricultural Education Society, and served as a Kentucky FFA State Officer. I am now in the Versailles, Kentucky area where I am eager and excited to work within an industry that I have had a passion for since the moment I could talk. As the Director of Education, one of my areas of emphasis is focusing on how we are increasing our demand for beef. I will focus on directing and creating educational opportunities for beef producers, consumers, and youth. Many consumers today are not aware of what we do in our industry; I am eager to share how the Kentucky Beef Industry works to showcase our products as beef producers. You can find me teaching groups at the YARDS Classroom in the Blue Grass Stockyard in Lexington, in a teacher’s classroom within Kentucky, or through online educational opportunities. No matter where in the state I might be, you can feel confident that I will be accurately sharing our beef story with people of all backgrounds. I am also the new advisor for the Kentucky Junior Cattlemen’s Association. A previous member myself, I am committed to growing our Junior Cattlemen’s Association into an organization that builds advocates and leaders for our industry. I will be leading junior programs such as Leadership Camps and the Fall Classic as well. I am humbled and eager to learn about your beef stories which I can then share with others across the state; I am dedicated to working for you. The Kentucky Beef Industry has impacted my life, and I am prepared to share our stories with others. Feel free to reach out to me with any questions you might have.

MEDITERRANEAN BEEF FLANK STEAK PITA

INGREDIENTS:

1 beef Flank Steak (about 1-1/2 pounds)

Spicy Green Seasoning:

1 cup fresh parsley, loosely packed 1 cup fresh basil leaves, loosely packed 1 teaspoon minced garlic 1 teaspoon minced jalapeño pepper 3 tablespoons olive oil 1/2 teaspoon salt

Cucumber Salad:

1/3 cup reduced-fat feta cheese crumbles 1 dozen cherry tomatoes, sliced 2 cups diced cucumber 1/4 cup fresh oregano 1-1/2 cups diced red onions 1 lemon, zested and juiced 1 tablespoon extra-virgin olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 4 whole wheat pita breads 1 cup hummus

COOKING:

To prepare Spicy Green Seasoning, combine all ingredients in blender or food processor; process on and off until all ingredients are blended. Remove 2 tablespoons of Spicy Green Seasoning; rub on all side of beef Flank Steak. Place steak in food-safe plastic bag. Close bag securely and marinate for 6 hours or up to over night. Reserve the remaining salsa for later.

Combine all ingredients for Cucumber Salad in large bowl; toss gently. Cover and refrigerate 20 minutes.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Cook's Tip: You may cook steak on stove top: Heat large, nonstick skillet over medium until hot. Remove steak from marinade; discard marinade. Place beef Flank Steak in skillet; cook 16 to 20 minutes until instant-read thermometer inserted horizontally into center registers 145°F (for medium) to 160°F (medium) doneness, turning occasionally.

Place 1/4 cup hummus on each pita; top with Cucumber Salad. Carve steak into thin slices. Top Cucumber Salad with steak; top with Spicy Green Seasoning.