T H E
F E D E R A T I O N
STATE BEEF COUNCILS
Building beef demand by inspiring, unifying and supporting an effective state/national checkoff partnership.
Focus on Retail, Foodservice Among Highlights Beef Councils Hold Nutrition as Minnesota Beef Council Celebrates 50 Years Event for Influential Audience us in to learn more about all aspects of beef,” according to Karin Schaefer, MBC executive director. “But we’ve also engaged channel leaders in farm tour experiences so they could gain a better first-hand perspective of how a beef farm works, and where beef comes from.” Schaefer says there are almost 400 local meat markets and grocery stores with meat departments in Minnesota, and this represents a growing number of beef outlets. Small meat markets, in fact, are a growing market for beef sales. Beef industry market research shows that 8 percent of Minneapolis/St. Paul consumers purchase their beef from a butcher shop or local meat market, which is significantly higher than the 5 percent who do so nationally. “These beef marketers are always excited to have additional education about beef, and they really love the beef checkoff resources we can provide,” says Schaefer. “They have been, and will continue to be, a critical Charlie Cory of Big Steer Meats in St. Paul is one of the meat market part of promoting operators whose efforts to market beef are helped by the Minnesota Beef beef in Council and the Beef Checkoff Program. Minnesota.”
Retail and foodservice operators are important to the success of beef marketing. Celebrating its 50th anniversary in 2017, the Minnesota Beef Council is doing its part to engage with these channel partners to make sure they understand the unique attributes of beef and are showcasing it in its best light. “Part of our work with this audience includes specific on-site training for retail and foodservice professionals, and these meat managers, grocery store owners, chefs and distributors welcome
Beef councils from Kansas, Missouri, Nebraska and Oklahoma recently hosted 27 dietitians from 10 states for their Nutrition Adventure 2017. The dietary professionals, many of whom are active in social media and all of whom are influential in the nutrition field, attended the 2-day event in late May in the Kansas City area to learn more about beef nutrition, including lean beef cuts, optimal protein levels in the diet and emerging human nutrition research. The group was provided with practical solutions to help families
prepare for mealtime, and participated in a discussion of the signals of appetite and how this affects nutrition. They also took part in a hands-on session covering food photography, live videos and promotion to showcase recipes on their blogs. Among the highlights of the event was a tour of the Tailgate Ranch near Tonganoxie, Kan. There, the group mingled with local beef producers and heard firsthand from a producer and expert panel that addressed many aspects of beef production. Dietitians spent several hours asking panelists questions, with topics ranging from growth hormones to the definitions of various cattle raising models (conventional, organic, grass-finished, etc.). The Nutrition Adventure is held every other year.
Virginia Pairs Beef, Cider in New Partnership Targeting an older millennial (age 25-34) audience that values experiences, the Virginia Beef Industry Council is launching a new partnership with a flourishing spirit in Virginia, Bold Rock Hard Cider, in an exciting opportunity to promote beef. The promotions, which began last fall at a University of Virginia tailgate promotion, include multiple consumer touchpoints, foodservice integration and digital outreach, leveraging a key VBIC priority area: Beef’s Convenience. The effort will build on a statemodified slogan: Virginia is for Beef Lovers, and build on one of the state’s biggest consumer interests: local spirits and tasting rooms. It will also capitalize on the fact that millennials focus on “experience” as a key component in their purchase and preparation of food, and encourage consumers who go home with a bottle of cider to serve it to friends or family with a beef meal. These efforts have been expanded to include North Carolina’s Mill River tasting room in collaboration with the North Carolina Beef Council. Recipe pairings and common “how-to” guides will be housed on beef council websites. A local Virginia chef created 2 custom
flavor profile, and people are looking for ways country. This project captures the consumer flank steak recipes (Bold Rock Jerk Flank to enjoy meals and libations with friends and interest in experiences in a unique and Steak with Cider Glaze, coconut rice, family as the Foodie trend continues in our compelling way for beef.” and grilled corn & Bold Rock Flank Steak Sandwiches with Apple Slaw). Additionally, national Beef. It’s What’s for Dinner recipes have been paired with varieties of Bold Rock’s cider collection, organized Spicy Braised Brisket Beef & Kale Queso Fundido Sandwiches seasonally, to be released throughout the year. Recipe brochures tout the relationship of apple orchards and beef production through the use of otherwise wasted apple Porter (4.6%) pomace in cattle feed. During the month of May (Beef Month in Virginia and North Carolina), the Twelve Bottom IPA (7%) Bold Rock tasting rooms A have added beef offerings on their menus. Port Huron Brewing Company Contact us! “Bold Rock cider has Wisconsin Dells Port Huron Brewing Company February 17, 2017 become iconic around the At the Wisconsin Cattlemen’s Association Annual Convention and Trade Show region,” according to Valerie Rasmussen, VBIC The Wisconsin Beef Council created a promotion program in 2017 to show consumers how delicious beef is director of consumer with one of their preferred beverages. The WBC shared the information at the Wisconsin Cattlemen’s Annual marketing. “Beef pairs Convention and Trade Show earlier this year. Created by the Federation Creative Services Team, a brochure for naturally with Bold Rock’s the event has since been revised and adopted by the Tennessee Beef Industry Council for use in their state. Total Recipe Time: 3-1/4 to 3-1/2 hours • Makes 6 to 8 servings 1 beef Brisket Flat Half (2-1/2 to 3-1/2 pounds) 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 large onion, sliced 2 cloves garlic, minced 1-1/2 cups (12 ounces) beer 2 cans (4 ounces each) chopped green chiles, undrained 1/2 cup beef broth 1 to 1-1/2 teaspoons crushed red pepper 6 to 8 Italian or ciabatta rolls, split Giardinera (optional) Sliced provolone or jalapeño pepper cheese (optional) Roasted Red Pepper Mayonnaise (recipe follows) (optional) 1. Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; season with salt and black pepper. 2. Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onion is crisp-tender. Return brisket, fat side up, to stockpot. Add beer, chiles, broth and red pepper as desired; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender. 3. Remove brisket. Skim fat from cooking liquid; keep cooking
liquid warm. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid. 4. Serve beef mixture in rolls topped with giardiniera, cheese and mayonnaise, if desired. Roasted Red Pepper Mayonnaise: Place 1/2 cup jarred chopped roasted red pepper, 1/2 cup mayonnaise and 1 clove chopped garlic in food processor container. Cover; process until smooth. Yield: about 2/3 cup.
Our Twelve Bottom IPA is a Midwestern-style IPA brewed for Midwestern folks! Not ultra-bitter, and brewed with local hops, this is an ALL Wisconsin beer! Twelve Bottom IPA is brewed with malted barley from Briess Malting in Chilton, WI and Wisconsin-grown hops from Gorst Valley Hops. Malt and hop bitterness strike a good balance with enough bitterness to fit the style, but not overpowering. Plenty of great hop flavor and aroma are present as well. It’s an IPA you’ll keep coming back for!
805 Business Park Road Wisconsin Dells, Wisconsin 53965 PortHuronBeer@gmail.com • (608) 253-0340 Tap Room currently open Wednesday 4-9pm, Thursday 4-9pm, Friday 2-10pm, Saturday 12-10pm and Sunday 12-5pm. Come visit us!
Total Recipe Time: 25 to 30 minutes • Makes 8 to 12 appetizer servings. 8 ounces cooked (leftover) beef Pot Roast, finely chopped, (about 12 cups) 1 can (10 ounces) diced tomatoes with mild green chilies, undrained 1/2 cup beer 2 cups shredded regular or reduced-fat Mexican cheese blend 1 tablespoon cornstarch 1 cup finely chopped kale leaves Serving Suggestions: Tortilla chips, celery sticks, carrot sticks, apple slices, pita wedges, toasted baguette slices 1. Combine tomatoes and beer in medium saucepan; bring to a boil over medium heat. Meanwhile, toss cheese with cornstarch until coated. 2. Reduce heat to low; cook 3 to 6 minutes, adding cheese mixture, 1/2 cup at a time, and stirring constantly until cheese is melted. Do not boil.
3. Stir in beef and kale; continue cooking 3 to 5 minutes or until beef is heated through, stirring frequently. Pour into serving dish. Serve immediately with serving suggestions, as desired.
Port Huron Porter is brewed in the Robust Porter style. Dark, chocolaty, and roasty, without the black malt ‘bite’,this is a smooth, tasty Porter. Seasoned craft-beer fans will enjoy this, and newcomers to this style will be pleasantly surprised.
Port Huron Brewing Company, LLC, is a familyowned production brewery located in Wisconsin Dells, WI. We operate a 17 BBL brewhouse and produce kegged and bottled beer.
Our company’s namesake is a 1917 Port Huron Steam Traction Engine, a steam-powered tractor, that has been in the Brethorst family since the mid1950s. Manufactured by the Port Huron Engine & Thresher Company in Port Huron, MI, this 22,000 pound behemoth still runs, drives and powers antique farm implements to this day. We show the engine at the Badger Steam & Gas Engine Club annual Steam Show every year.
Brewery Chief Tanner Brethorst got into craft beer right around his 21st birthday. His dad, Dave, used to have a Friday night running club where everyone would try a new Wisconsin beer or two after the run. Over time, the running died out, but the beer sampling grew! Tanner was exposed to multitudes of great craft beer from around Wisconsin and beyond. While finishing his degree in Agricultural Business Management at the University of Wisconsin–Madison, Tanner was interested in seeing what a brewery job might entail. He landed a summer intern position at Tyranena Brewing Company in Lake Mills, WI. It was a tough, hot, sweaty job, but Tanner was hooked. After finishing his degree, Tanner decided to further his brewing education at the Siebel Institute in Chicago. He studied in both Chicago and in Munich, Germany and gained a