October 2008

Dear Food Editor,

It's no surprise that today's consumers are food price sensitive. But it was startling to learn that some consumers are employing cost-cutting strategies that have them questioning the nutritional quality of their diets.

A beef checkoff-funded consumer survey showed that consumers are changing their shopping behaviors, and in some cases, eliminating naturally nutrient-rich protein sources in the process. Key findings from the survey are detailed in the following press release, and provide interesting perspective on consumer efforts to combat increasing food prices.

Consumers are watching every penny and America's beef producers are proud to produce a product that provides great value, nutrition and taste without breaking the bank. Even in today's turbulent economy, it can be easy to prepare a delicious and nutritious meal that brings family and friends together. And today's budget-conscious consumer is hungry for the tools that will keep their favorite foods on the table.

To learn more, please review and reference the tips that will help consumers stretch their dollar at the meat case - from choosing the right beef cuts for their budget to knowing how to make affordable cuts moist and tender. We hope you have the opportunity to share the news about the great value of beef and try these healthy beef recipes.

Please see the attached documents for the recipes and images. In the meantime, for detailed information on the value beef brings your body and bank account; please visit the ultimate online beef resource www.BeefItsWhatsForDinner.com.

All the best,

Trioia Combes
Administrative Program Specialist
Georgia Beef Board
www.gabeef.org

Funded by The Beef Checkoff


 

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Contact: Meghan Pusey
National Cattlemen’s Beef Association
303-850-3340   mpusey@beef.org

Dina Plunkett 
DeVries Public Relations
212-891-0402     dplunkett@devries-pr.com

 American Consumers Increasingly Food Price Sensitive

Eating the nutrient-rich way is easy, enjoyable and affordable

DENVER (October 8, 2008) – According to a recent consumer survey funded by the Beef Checkoff Program, American consumers are actively working to manage their food costs but aren’t sure of the best approach. Sixty percent of respondents are changing purchasing patterns at the supermarket in an attempt to balance their budgets. A quarter shared that they’re seeking information on how to best stretch their food dollar.

“In today’s challenging economic times, consumers should first look for nutrient-rich ingredients that are satisfying, nutritious and easy on the pocket,” says Connie Guttersen, Ph.D., R.D., nutrition instructor at the Culinary Institute of America.

“Low nutrient-dense foods, which typically include added sugars, solid fats and processed grains, supply calories with relatively minimal to no nutritional value.  Over consumption of such discretionary calories can blow your food budget and jeopardize your nutrient intake,” said Guttersen.  “Pair lean meats with vegetables and whole grains for a variety of dishes, including salads, soups, stews, sandwiches and stir-fry.”

According to the MyPyramid Food Guidance System, naturally nutrient-rich foods help people get more essential nutrients in fewer calories.  And lean beef is one of the most nutrient-rich protein sources in the diet.  It is a naturally rich source of nine essential nutrients that fuel a healthy, active lifestyle, including: protein, zinc, vitamin B₁₂, selenium, phosphorous, niacin, vitamin B₆, iron and riboflavin.  A substantial body of evidence shows protein can help in maintaining a healthy weight, building muscle and fueling physical activity – all of which play an important role in a healthful lifestyle and disease prevention. Beef can be an easy and economical way to “go lean with protein” by selecting one of the 29 cuts of beef that meet government guidelines for lean. The majority of lean cuts are affordable, including top round steak, chuck shoulder pot roast and 95 percent lean ground beef.

“Beef not only tastes great, it easily fits into a healthful and affordable diet.  You don’t have to sacrifice taste and nutrition for price,” said Mary K. Young, M.S., R.D., vice president of nutrition, National Cattlemen’s Beef Association. 

Navigating the Meat Case for Today’s Cost-Conscious Consumer

There are beef choices to satisfy all tastes, schedules and budgets. Planning menus, creating shopping lists and knowing what to look for on the label when buying beef will help consumers stretch their food dollar, without sacrificing the health benefits of a high-quality protein diet.  Here are some tips for efficient purchasing decisions at the meat counter: 

• Evaluate purchases based on the cost per serving – not just the price per pound.  The amount of beef to buy varies with the cut selected. Cooked yields per pound are related to the amount of bone, fat trim and cooking method.
• Match the cut with the cooking method.  Matching the beef cut to the appropriate cooking method is the key to moist, tender, flavorful beef. For instance, less-tender steak cuts from the chuck, round, plate and flank (shoulder steak, eye round steak, top round steak, skirt steak, flank steak) are more affordable, but all require a tenderizing marinade before cooking using the grill, broiler or stove top.  Tangy Lime Grilled Top Round Steak is tender and juicy, thanks to a tenderizing marinade, cooking to medium rare (145°F) doneness and carving across the grain into thin slices.  For many less-tender roasts and steaks, moist heat cooking methods, such as braising or using a slow cooker appliance, soften the strong muscle fibers and connective tissue, guaranteeing moist, flavorful results.       
• Plan ahead to cook once and dine twice.  Preparing a little extra ahead of time is an easy way to create beef dishes that are ready to serve without breaking the bank.  A grilled steak tonight easily becomes a key ingredient for tomorrow’s protein-packed salad. Or crumble leftover cooked burgers into chili, pizza or pasta dishes for a planned meal the next day.  Classic Beef Pot Roast with Root Vegetables utilizes the affordable chuck shoulder pot roast for a timeless family favorite.  And next day shredded beef sandwiches are fast and delicious! 
• Explore the versatility of ground beef.  A perfect option for many recipe favorites is 95 percent lean ground beef, a convenient and economical way to add protein to a family meal.  A traditional meatloaf is easily transformed into Southwest Meatloaf with the addition of a few flavorful, low-cost ingredients.  Extra servings can be frozen for future use, or continue the fiesta the next day and create a meatloaf burrito wrap.
• Buy in bulk to realize cost savings.  Instead of buying pre-cut meat for kabobs, stew and stir-fry, save money by buying steaks or roasts and cutting into meat cubes or strips.  Another approach is to purchase boneless roasts to cut into steaks.  Your local butcher may be happy to slice them for you without added cost. Plan ahead and freeze cut beef for 6 to 12 months. 

Visit www.BeefItsWhatsForDinner.com for additional information and more nutrient-rich main dish recipes that are satisfying, delicious and easy on the pocket book.  Recipes and images are available for download in the Newsroom.

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The Beef Checkoff Program was established as part of the 1985 Farm Bill.  The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products.  States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. 

Consumer-focused and producer-directed, the National Cattlemen’s Beef Association and its state beef council partners are the marketing organization for the largest segment of the food and fiber industry.

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CLASSIC BEEF POT ROAST WITH ROOT VEGETABLES

Total preparation and cooking time: 3-1/4 to 3-1/2 hours

1	boneless beef chuck shoulder, arm or blade pot roast (2-1/2 to 3 pounds)
1	tablespoon vegetable oil
1/2	teaspoon salt
1/2	teaspoon pepper
1	can (14 to 14-1/2 ounces) beef broth
1	pound small red-skinned potatoes (about 1-1/2-inch diameter), cut in half
1	pound carrots, peeled, cut diagonally into 1-1/2-inch pieces
1	large onion, cut into 8 wedges
1/2	cup frozen peas
2	tablespoons all-purpose flour dissolved in 1/4 cup cold water
	Chopped fresh parsley (optional)
Seasoning:
2	cloves garlic, minced
2	teaspoons dried thyme leaves, crushed

1.     Combine seasoning ingredients; press evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings. Season with salt and pepper.

2.     Add broth to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 hours. Add potatoes, carrots and onion to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 25 to 30 minutes or until pot roast and vegetables are fork-tender. Stir in peas; simmer 5 minutes.

3.     Remove pot roast and vegetables; keep warm. Skim fat from cooking liquid, if necessary. Measure 1-1/2 cups cooking liquid and return to stockpot; stir in flour mixture. Bring to a boil, stirring constantly; cook and stir 2 to 3 minutes or until thickened.

4.     Carve pot roast into thin slices; serve with vegetables and gravy. Garnish with parsley, if desired.

Makes 6 to 8 servings.

Cook’s Tip: Beef bottom round or beef round rump roast may be substituted for shoulder, arm or blade pot roast. Simmer 2-1/2 hours before adding vegetables.

Cook’s Tip: Recipe can be prepared in a 4-1/2 to 5-1/2 quart slow cooker. Increase garlic to 3 cloves and dried thyme leaves to 1 tablespoon. Prepare recipe through step 1, browning pot roast, if desired. Place potatoes, carrots and onions in slow cooker; top with pot roast. Add broth. Cover and cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours until beef is fork tender. Add peas; cook 5 minutes. Remove pot roast and vegetables; proceed to make gravy in stockpot or small saucepan as directed in step 3.  

Nutrition information per serving (1/6 of recipe):  335 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 633 mg sodium; 27 g carbohydrate; 4.2 g fiber; 32 g protein; 4.8 mg niacin; 0.5 mg vitamin B₆; 3.2 mcg vitamin B₁₂; 4.8 mg iron; 33.3 mcg selenium; 7.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber.

Nutrition information per serving (1/8 of recipe):  251 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 57 mg cholesterol; 475 mg sodium; 21 g carbohydrate; 3.2 g fiber; 24 g protein; 3.6 mg niacin; 0.3 mg vitamin B₆; 2.4 mcg vitamin B₁₂; 3.6 mg iron; 25.0 mcg selenium; 5.4 mg zinc. 

This recipe is an excellent source of protein, vitamin B₁₂, iron, selenium and zinc; and a good source of fiber, niacin, and vitamin B₆.

Planned-Over Idea

Shredded Beef Sandwich: Shred remaining pot roast and chop remaining vegetables. Spread Dijon-style mustard on tops and bottoms of sandwich rolls. Top roll bottoms with lettuce leaves, beef and vegetables; close sandwiches.

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