Kentucky Beef Council

The holiday season holds a fond place in consumer’s hearts so this year's holiday campaign will speak to the emotional response of the holidays and puts beef at the center of the season and everyone’s table. With Beef as the centerpiece of any holiday celebration, consumers have a variety of delicious options for appetizers and meals. Our messaging will highlight how beef can bring value, versatility, and enjoyment into holiday meal planning for all to enjoy. We will tailor multiple campaigns throughout different advertising avenues such as streaming services, broadcast tv, and social media to target different types of consumers with relevant and timely messaging. By using our Demand Drivers and Segmented Personas, both a result of our Consumer Beef Tracker research, it gives us a good gauge on what exactly drives each type of consumer to put beef in their shopping carts. Messaging such as “The holidays consist of family, friends and celebrations centered around a good meal, there’s no better way to have a good meal than by serving beef.” and “No matter the scene, no matter the holiday, Beef is there to elevate the time you share with others through appetizers, side dishes and main courses.” will resonate with consumers by playing into the Eating Experience demand driver. While messaging such as “With cuts that fit any budget and countless ways to prepare it, Beef should be at the top of everyone’s list and the center of everyone's table.” and “It’s hard to beat the classics during the holiday season so beef chilis, lasagnas and quick and easy meals are always a solid go-to during this time.” will resonate to the versatility, and value demand drivers. The goal of this campaign is to inspire and encourage consumers to choose beef as the centerpiece of their holiday season. All of our holiday content can be found on kybeef.com.

ROAST SWAPS Beef’s great versatility means that consumers can find cuts at a variety of price points to fit any budget. You’re hosting a big family dinner and want to cook a delicious beef dinner that is sure to impress. Here are some options of great beef cuts to make that meal extraordinary. Consider these classic roast swaps, which can be great substitutions without sacrificing flavor.

ROAST SWAPS

Beef’s great versatility means that consumers can find cuts at a variety of price points to fit any budget.

You’re hosting a big family dinner and want to cook a delicious beef dinner that is sure to impress. Here are some options of great beef cuts to make that meal extraordinary.

Consider these classic roast swaps, which can be great substitutions without sacrificing flavor.

Original Cut:

Tenderloin

Brisket

Chuck Roast

Top Round

Swap For:

Strip Loin Roast

Brisket Point Top Sirloin Petite Roast Strip Petite Roast

Brisket Flat Chuck Roast

Brisket Shoulder Roast

Bottom Round Roast Eye of Round Sirloin Tip

KEY TO RECOMMENDED COOKING METHODS Chuck Roast

This cut is a good value with loads of beef flavor.

Brisket

An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.

Brisket Flat

The leaner half of the whole Brisket is full-flavored and can be sliced or shredded.

Brisket Point

The slightly less lean half of the brisket, this cut is juicy and full of flavor.

Bottom Round Roast

Known for its great value, this cut is best for roasting or slow-cooking and slicing thin.

Eye of Round

A lean, flavorful cut often used for roast beef at the deli.

Shoulder Roast

An inexpensive chuck cut with good flavor.

Sirloin Tip

This boneless, lean cut is great value. Best when roasted and carved into thin slices.

Strip Loin Roast

This centerpiece roast is tender, juicy and full of flavor.

Strip Petite Roast

A smaller roasting option than Strip Loin Roast. Impressive looking, yet easy to cook, juicy and lean.

Tenderloin

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

Top Round

A lean roast that is ideal for slow cooking. Slice thinly across the grain for optimal eating experience.

Top Sirloin Petite Roast

Known for being lean, this cut is a smaller option.

GREEN PEPPERCORN CRUSTED STRIP ROAST WITH RED WINE SAUCE

INGREDIENTS: 1 beef Strip Roast (3 to 4 pounds) SEASONING: 1 tablespoon green peppercorns • 2 teaspoon granulated garlic • 2 teaspoon kosher salt • 2 teaspoon freshly ground black pepper • 1 teaspoon lemon peel WINE SAUCE: 2 tablespoon olive oil • 4 ounces cremini or button mushrooms, sliced • 1/4 cup finely chopped shallots • 1 cup beef broth • 1 cup Cabernet Sauvignon • 1 tablespoon cornstarch • 1/4 teaspoon cracked black pepper • 1 teaspoon fresh thyme • kosher salt

1. Preheat oven to 325°F. Combine Seasoning ingredients; press evenly onto all surfaces of beef Strip Roast. 2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/4 to 1-1/2 hours for medium rare; 1-1/2 to 1-3/4 hours for medium doneness. 3. Meanwhile prepare Wine Sauce. Heat olive oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 6 to 9 minutes or until mushrooms are tender and browned. Remove from skillet; keep warm. Add 3/4 cup broth and wine to skillet; cook and stir over medium heat 12 to 16 minutes or until reduced to 1 cup. Combine remaining 1/4 cup broth and cornstarch in small bowl. Whisk cornstarch mixture and pepper into wine mixture; bring to a boil. Cook 1 minute or until sauce thickens, stirring occasionally. Remove from heat; add thyme and mushroom mixture. Season with salt, as desired. 4. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°-15°F to reach 145°F for medium rare; 160°F for medium.) 5. Carve roast into slices; season with salt, as desired. Serve with Wine Sauce.

CHEESY BEEF ARTICHOKE DIP

INGREDIENTS: 12 ounces Cooked (Leftover) Beef Pot Roast, chopped • 1 (12oz) can artichoke hearts, drained • 8 ounces cream cheese, softened 1 teaspoon freshly ground black pepper • 2 teaspoon granulated garlic • 3/4 cup reduced-fat dairy sour cream • 1/2 cup shredded Parmesan cheese • 1 cup reduced-fat mozzarella cheese • 5 ounces fresh spinach, chopped

1. Preheat oven to 375°F. In a large bowl mix together cream cheese, sour cream, parmesan cheese, mozzarella cheese, pepper, and garlic. Once smooth add in spinach, chopped Beef, and artichoke hearts; combine. 2. Coat a 9 X 9 baking dish with non-stick spray. Place mixture into baking dish and bake for 20 to 30 minutes or until mixture is bubbling and golden brown. Serve warm along side fresh vegetables and tortilla chips.