4 minute read
Kentucky Beef Council
Bradon Burks Director of Education
When I think of March, a few things come to mind; March Madness basketball, the start of many cattle sales, and the potential for some warmer weather. It always seems as if each month has its own unique staple that can set them apart from other months. One great thing about the Kentucky Beef Council is that our staple is always beef, no matter the time of year. Within my specific role of education, sharing our staple, beef, is my focus. Finding the best ways to get information out to those within our state has come in a variety of ways. Of those ways is through the YARDS Classroom, located at Blue Grass Stockyards in Lexington. The acronym YARDS stands for youth, advocacy, research, demonstration, and sustainability. Here, we have the opportunity to share with groups topics that range from basics on the beef industry, how to be a beef advocate, and information regarding the Kentucky beef industry. Within the few months I have been on staff, I have hosted groups that range from 4-H Extension Office Staff, Farm Credit Representatives (who had no agriculture background), 4-H Livestock Groups, middle school agriculture classes, the Kentucky FFA State Officer Team, and even a family/consumer science class from Shelbyville. When we can get in front of a group of people and work to help our visitors get a sense of understanding for what we are doing in our industry, it is humbling to see their faces when it all makes sense. We ARE AVAILABLE for tours to all grade levels and leadership groups. I would encourage you to think about those groups in your community that could benefit from a tour. Maybe that’s an elementary school class that you know someone in, or your local 4H Club/FFA Chapter. If you know of a group that could benefit from visiting us, have them to reach out to me via email at bburks@kycattle.org, I would love to host them. I also know that many people can’t always get away from their hometowns; I have been discussing and teaming up with others to discuss ideas on curriculum for our Kentucky teachers. Many of these conversations have included virtual field trips, video resources to supplement lessons, as well as basic infographics regarding some of beef’s hottest topics, such as facts VS. myths, and sustainability. The opportunity that our teachers today have to make an impact on the future generation is unlike any other. I want to help prepare those teachers to provide for them the best information and usable content for their classrooms, enhancing our beef industry outreach. Maybe not a typical KBC article, however I wanted to showcase some of the projects I will be continuing to work on. As I have begun to settle into this new role, I have been overwhelmed by the support given to me. It has been a transition in understanding the different facets that are involved in this role; I want to just say thank you for the support I have been given. I look forward to being committed to our beef farm families for years to come. If I can ever be of any service, don’t be hesitant to reach out.
Do you run or cycle and have a love for beef? Kentucky Team Beef, sponsored by the Kentucky Beef Council is for you. Team Beef members understand and believe in the nutritional benefits of lean beef and the vital role it plays in training while sharing their love of beef with family and friends.
Joining the team is free. The team is open to runners and cyclists, 18 and older, of all abilities and background. From the novice to the elite, as long as you enjoy the great taste of beef and believe in its benefits, you can join Kentucky Team BEEF. To apply, visit
BEEF CONFETTI TACO SALAD
INGREDIENTS:
1 pound Ground Beef (96% lean) 2/3 cup salsa 1/2 cup low-fat shredded Cheddar cheese 1 medium tomato, chopped (about one cup) 8 cups mixed salad greens 1/2 cup diced bell pepper 1/4 cup thinly sliced red onion
COOKING:
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in salsa; cook 2 minutes. Remove skillet from heat; keep warm.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160?°F. Color is not a reliable indicator of ground beef doneness.
Line 4 plates with salad greens. Divide beef mixture among 4 plates. Top beef with cheese, tomato, pepper and onion. Garnish with olives and dressing, as desired.
Cook's Tip: Optional Toppings: sliced ripe olives, prepared ranch or French dressing
