Nevada Beef Council Partners with Reno Aces to Shine a Spotlight on Cattle Ranchers and Beef Producers

What’s better than beef and baseball? Beef, baseball, and beef promotion! The Nevada Beef Council (NBC) is running a promotional campaign with the Reno Aces Minor League Baseball team this season during home games at Greater Nevada Field from May through September, 2023. The five-month campaign focuses on two distinct but connected messages: the nutritional benefits of beef, and ranchers’ commitment to sustainability and animal care.

“The people of Nevada have questions about how ranchers do what they do, and how they care for their cattle,” said Annette Kassis, Director of Consumer and Brand Marketing at the NBC. “We’re using this opportunity to introduce Nevada baseball fans to a family whose ranching practices demonstrate what it means to care for their cattle and care for the land day in and day out, 365 days a year.”

The centerpiece of the campaign is a :20-second video featuring the family of Fulstone Ranch, a Nevada ranch recently named a regional winner of the 2022 Environmental Stewardship Award. The award annually recognizes outstanding stewardship practices and conservation achievements of U.S. cattle producers from across the nation. Regional and national award winners, like Fulstone Ranch, have been commended for their commitment to protecting the environment and improving fish and wildlife habitats while operating profitable cattle operations. The :20-second video—played without sound but with text-on-screen—appears on twelve video screens located throughout the concourse of the ballpark.

On the nutrition side, four digital kiosks in high-traffic areas are featuring a protein benefits infographic focusing on how high-quality lean protein can be part of a heart-healthy diet, protein’s role in strength, muscle-building, and recovery, and beef as a complete, high-quality protein. The infographic, which uses athletic performance to drive home the message, provides research-based beef nutrition topics in a format that is memorable and easy to understand.

Both the :20-second video on the concourse, and the infographic on the kiosks include the Nevada Beef Council logo and play on an approximate 9-minute loop throughout Reno Aces home games.

“We hope that by featuring a Nevada ranching family that has been nationally recognized for their ranching practices and stewardship, Nevadans will take a fresh look at who raises cattle in their state and what it takes to safely, carefully, and sustainably bring beef to their tables,” Kassis said. “Now THAT would be a home run.”

For more information about the NBC, visit www.NevadaBeef.org

High Desert Grange Shows

April 8 | High Rollers Jackpot, Fallon

October 7 | Old Timers & PeeWee

Goat & Sheep Show, Fallon

*Adults & Youth Ages 3-8 only*

High Desert Grange Chapter #22

P.O. Box 5272 Fallon NV 89406

775.427.8210 highdesertgrange22@gmail.com highdesertgrange22 www.grange.org/highdesertnv22

Battle Born Stockton Well Grange Shows

February 4 | Cavy Cuddles & Bunny Love Show

February 25 | Horse Contest

Horse Judging & Hippology Educational Contests

May 7 | Easy Peasy Horse Show

June 3 | Battle Born Dairy Goat Show

October 15 | Spooktacular Horse Show

Battle Born Stockton Well Grange #29

P.O. Box 302 Silver Springs NV 89429 battlebornstocktonwellgrange29@gmail.com

BattleBornStocktonWell www.grange.org/battlebornstocktonwellnv29

Classic Cajun Beef Gumbo

This stew has all the flavors of New Orleans. Beef Shank Cross-Cut and Smoked Beef Sausage are the stars of our take on this dish.

INGREDIENTS:

2 pounds beef Shank Cross-Cut

1 quart + 1/2 cup beef stock

1/2 cup canola oil

1/2 cup all-purpose flour

1 cup diced onion

1/2 cup diced celery

1/2 cup diced green bell pepper

2 tablespoons minced garlic

2 teaspoons dried thyme leaves

2 tablespoons hot pepper sauce

2 tablespoons Worcestershire sauce

1 tablespoon tomato paste

1 package (12 oz) smoked beef sausage, sliced 2 tablespoons Creole Seasoning

Serving Suggestion: Hot cooked rice, sliced green onion, sliced pickled okra, sliced pickled jalapeño (optional)

DIRECTIONS:

Brown all sides of beef Shank Cross-Cut in 6-quart pressure cooker using sauté or browning setting, as desired. Add 1/2 cup stock to pressure cooker. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 40 minutes on pressure cooker timer.

Cook's Tip: You may brown beef Shank Cross-Cut in large nonstick skillet over medium-high heat then add to pressure cooker. Meanwhile, heat oil in large heavy-bottom stock pot over medium-high heat until pot is almost smoking. Slowly whisk in flour until combined. Cook 2 to 3 minutes, whisking continuously until it turns a milk chocolate color. Reduce heat to medium; slowly add onions as oil mixture may splatter. Cook 1 to 2 minutes until oil mixture turns dark chocolate color. Add celery, bell pepper, garlic and thyme; cook 4 to 6 until vegetables are soft. Add hot sauce, Worcestershire and tomato paste; cook 1 to 2 minutes. Whisk in remaining quart of stock; bring to a boil. Reduce heat to medium, add sausage and Creole Seasoning; simmer 30 minutes.

Roux is an equal mixture of flour and fat used to thicken stews and sauces. It's the base for many gumbo recipes. In Cajun cooking, roux is cooked until it reaches a deep, rich brown color that adds flavor and color to the finished recipe. Use quick-release to release pressure; carefully remove lid. Remove beef; discard cooking liquid. Shred beef into bite-sized pieces. Add beef to vegetable mixture; stir. Serve with rice, onion, okra and jalapeños, as desired.