Welcome Back!!!

I am pleased to announce to  all of you fellow followers of the Beef Ambassador blog, that I Arika Snyder just finished signing up for the Broiler Maker 15K Race for July 8^th in Upstate New York!! This will be my first big race to be participating, other than my high school track and field and boy, I’m sure anxious and excited all at the same time! Did you know that just by putting in small workouts in your daily schedule can really make a difference over a long run, haha I made a pun.  Being a college student and all, I’ve had my fair share moments of being lethargic and content with my daily late night runs to the student cafeteria for occasional fries and maybe adding in that famous Ben and Jerry’s ice cream every weekend night. It wasn’t until this past summer I realized that I had started to become what I ate. Not only was I eating unhealthy foods for days on end during my freshman year, but also didn’t have sports in college that interested me in getting involved which resulted in me receiving no physical activity.

Now, a sophomore in college I currently rent an apartment off campus and have the option of cooking my OWN food with healthier choices. Now, I bet you’re guessing I’ve eliminated meat from my diet completely in order to lose close to ten pounds since last year? You’re mistaken! I’ve actually been consuming MORE beef than ever before with delicious side dishes. Beef has been the key all along to a healthy diet and I never knew. Over the last several decades, the media has tried to state that eating red meat can cause disease as well as high cholesterol and possible heart attack and/or stroke.  These beliefs are only myths, in reality beef is especially packed full of iron, zinc and protein. All nutrients that I’m going to need for a successful race this summer, iron and protein are even more important for when you’re doing physical activity because protein is used for building strength, while iron is used for the production of red blood cells so I can keep going longer with quick short breaths. I believe with the right amount of exercise and a daily serving of beef, you can say goodbye to all those unnecessary lbs you been working so hard to get rid of all year. Try a marathon or even a short jog to start off with and then improve each and every day! Not only will you look good, you’ll feel good as well.  You don’t need to fall for the tv commercial ads on how their product will make you lose weight. Join Team BEEF and make a change today!! Be sure to keep a look out for many updates throughout the year about my progress with preparing for the BIG day!!

With a Cattle Calling,

Hello there!

February has once again blessed us with its presents and man can I feel the love in the air. Although Valentine’s Day is the scared holiday where you go all out and express your love to your boyfriend/girlfriend or wife/husband, you can still share your love with yourself. Did you know that February is National Heart Healthy Month?!??! Why not take care of you center for love (aka, your heart) by trying out our new campaign BOLD, Beef in an Optimal Lean Diet.  Studies conducted at my very own Penn State University have shown that lean beef helps provide your body with essential nutrients while limiting the amount of cholesterol you intake. The study used 42 subjects who all had bad cholesterol. Out of the 42 subjects, 36 participants actually finished the study and maintained their weight within almost 5 lbs. Each subject was given the diet for four of the five weeks during the study.  One week out of the study, the participants were able to eat as they wished. On average these participants saw a decrease in both total cholesterol and LDL cholesterol while on the BOLD diet.

Even if you don’t have a Valentine this Valentine’s Day you can still spread the love with BEEF! Your hearts will thank you and you’ll enjoy a fabulous meal. If you are a last minute planner like some are when it comes to remembering that special day, why not stop by the florist and schedule dinner and a movie? That way you woo him/her with the romantic gesture of flowers, treat them to a delicious steak that shows you care not only for the person they are but also their heart, and you get to digest that tasty steak all throughout that two hour movie. Let’s face it, when it comes to Valentine’s Day, money can be tight, but if you follow my last minute Valentine’s Day plan you’ll be sure to show a eventful night on a small budget. I know if I’m full after my dinner, I know that movie part of the date won’t take all my money. Sorry popcorn and soda, I’ve had my fill on BEEF tonight! Remember be BOLD and show the one you love how you really feel!

With a Cattle Calling,

Arika Snyder

Howdy Ya’ll

It sure is nice to once again share with you the beloved beef story. As we all know, this weekend is the one weekend in which almost the entire nation prays for one thing on a Sunday. Sadly, most aren’t praying on this coming Sunday for farmers and ranchers to have good weather in which they can tend to their cattle herds or praying to a faith, it’s more likely on this particular Sunday to be praying for either the Giants or the Patriots to win the all mighty SUPER BOWL!!

I can admit that I may not be the most avid watcher of football, but when Super Bowl Sunday rolls around each February I always try to catch the nearest pregame party and enjoy the many dishes of food and fellowship with friends and family.  Being able to have a gathering with friends and family by watching a football game is one way in which you can dazzle them with your cooking abilities. I am not always the greatest cook in the world, and most of the time I screw up a dish here and there, but one dish that no one can EVER mess up is a nice piece of juicy, delicious, and even mouth watering steak or other cut of BEEF!

Yesterday, as I was checking out of the Nashville Hotel from the Cattle Industry Convention I noticed the Wall Street Journal had printed an article about Super Bowl Sunday and the predicted food choices people would consume over this weekend. Although that article stated that over 100 million lbs of chicken wings will be consumed this Super Bowl Sunday, I believe that the chicken wing won’t be winning any bowl game when it comes to a juicy steak. I mean let’s get real here, how much meat is actually present there in that chicken wing? Although it does seem tasty and oh so flavorful, you must add hot sauce, barbeque sauce and maybe other ingredients that can add to the sodium intake as well as increasing your calorie count.  Let me ask you this single question, when you go out to celebrate a special occasion, what do you primarily choose to enjoy your special night? STEAK of Course! Who has ever heard of a celebratory chicken meal and felt like a winner or the honored guest? Since its Super Bowl weekend why not celebrate like a CHAMPION regardless of the score?!

A fast and easy meal to prepare for a party with many guests is going out to the grocery store and purchasing ground beef and making tacos for all your guests to enjoy. It tastes great, it’s flavorful and your guests will have consumed zinc, iron, and protein which are all essential nutrients that your bodies will need to yell and scream loud at your TV to try to change the outcome of a play/call. Trust me I know, you’ll run out of energy probably after the first quarter because the ref called something dumb.  If you have more time on your hands you might care for a nice juicy T-bone steak or possibly going out to your local sports grill and ordering that sirloin steak.

If you do get a chance to look up the article from the Wall Street Journal that was published on Thursday February 2, you’ll also see that the title of the article states: “ Carrots Vie for a Spot on Game Day”. Although this source states that carrots are a healthier choice for this Super Bowl weekend, please keep in mind that BEEF is one of those healthy choices.  Who really gets excited about eating carrots? Sorry Wall Street, but this Beef Ambassador has a different game plan! EAT BEEF, it’s your best DEFENSE!  I hope everyone enjoys their Super Bowl weekend and I’ll be back next week for another exciting blog. Until then I’ll keep riding for the brand!

With a Cattle Calling,

Arika

Hello All!

I’m back once again to discuss a brand new topic thats waiting for feedback! Since I was a little kid I’ve had the occasional fast food cheeseburger from the highly popular franchise McDonalds. I’ve wondered as well as many others probably of how they get a burger to taste so good. Many people will tell you the myths of where McDonalds’ burgers come from, but in reality most don’t understand is that our very own American farmers and ranchers work each and everyday to ensure that there is still supply for the well known burger joint.

If you haven’t seen McDonalds newest commericial ads yet, I suggest you click this link and check it out for yourself. I can personally tell you that this is one of the best ads I have seen from McDonalds in a long time and it really tells the story of why their product is so good.  You’ll noticed its not like other ads that McDonalds has produced before in the past, like “Come try our delicious burger, mouth watering juicy flavor… ” Although this tends to drive consumers to the fast food chains, some still are wary of fast food and where their food truly comes from.

Steve Foglesong, a cattle rancher from Vermont, Illinois is one of the many farmers that supplies McDonalds’ with it’s beef. In the commercial he shows consumers his family run cattle ranch and explains the daily life of a beef rancher. Once an abandoned coal mining site, Foglesong’s ranch has now transformed into a 5,000 acre cattle ranch. He currently has a herd of approximately 6,000 cattle and is currently one of the major suppliers for the fast food chain.  He takes pride in what he does each and everyday and makes sure that consumers are consuming a product that he himself would serve to his own family.

So just remember that the next time you’re out of the house and need something quick to eat at the local McDonalds, that burger you’re eating has been cared for and properly handled so that you can enjoy a delicious meal. Farmers and ranchers have a twenty-four hour job that continues to put obstacles in front of them to overcome and they do this all for the thousands of consumers around the nation and in the world. Nothing is more important for a farmer or rancher than knowing that they have produced a safe,wholesome and nutritious product from the labor of their own hands.

With a Cattle Calling,

Arika Snyder

Hey ya’ll,

This week as I started classes once again, I seemed to have a new look on the semester. Instead of being bogged down my multiple papers, test, exams and reading assignments I’ve committed myself to being a better student. In doing so, I have felt more engage and involved with my classes, not because I have to but, because I want to influence others around me with the knowledge I will learn while attending college. Interestingly enough, I decided this semester to take and AG Ethics class. The definition of ethics is a moral norm of an individual or a group and the morality is a person’s beliefs of feelings concerning their values, rules and principles. I know what you’re all thinking right now as you read this: “Arika we all know what ethics are, why are you trying to teach us a lesson in ethics?”  The truth is, ethics is vitally important, especially in the agriculture industry.

My professor decided that we would take part of the class time to discuss any current ethical issues in agriculture. As we all known, one of the most talked about issues is the use of antibiotics on livestock. I personally believe that antibiotics should be used in livestock production because it is essential for the animal’s health as well for the farmer to produce quality product. If you neglect to treat an animal for such illnesses, it can have a negative outcome for the animal as well as the producer.  Many consumers though, believe that it is not ethical to treat animals for diseases via antibiotics due to misconceptions of such drugs.  Antibiotics are also known as antimicrobials that fight bacterial infections. These drugs specifically to the beef industry are to help cattle regain or maintain superior health and produce safe beef.  Antibiotic use should be limited to prevent or control disease and should not be used if the direct intent is to improve performance.  A comment was made by a non-agriculture student in my ethics class that the opposing side would view consuming animals that have taken antibiotics as unhealthy and unsafe to consumers. He believed that animals given antibiotics could be consumed by a consumer, resulting in a harmful effect on the human’s body.

Happy Holidays to everyone from the National Beef Ambassadors including myself! On December 20^th, I traveled with the rest of the 2012 National Beef Ambassador Team to Wooster, Ohio where we were invited to Certified Angus Beef’s Head Quarters for their annual Building Block Seminar. We were welcomed by their friendly staff and learned so much about Certified Angus Beef.  The Certified Angus Beef brand is an important brand to beef industry.

In order to be considered Certified Angus Beef, beef cattle must pass all ten brand standards to qualify and also be black hided cattle. Certified Angus Beef exceeds USDA Prime, Choice and Select Beef Standards to ensure that you are getting quality beef product. I was so impressed with the Certified Angus Beef brand that I wanted to hear more about the company and learn how different they really are from the USDA selections in the supermarkets. If you are wondering as a consumer here are things to think about the next time you are buying beef at the store and see the Certified Angus Beef brand symbol.  To be considered a selection for Certified Angus Beef, cattle must reach modest or moderate marbling. Marbling is a key component to any choice of cut because it adds to the tenderness, juiciness, and flavor to a steak. The more marbling or fat you have on your steak, the better your chances are that even after cooking your beef at a high temperature that it will still have a tender and juicy taste. Maturity, as well as marbling is also key to the selection of the Certified Angus Beef brand.  “A” maturity are cattle that are harvested younger than 30 months of age, which is the most desired to be Certified Angus Beef. While if you were to select just USDA Prime and Choice cuts they can also include “B” maturity cattle that are 30-42 months of age.  The Certified Angus Beef brand takes pride in knowing that their brand defines a product that is tender, juicy and is packed full of flavor.

YUM! Everyone loves a nice juicy steak! Don’t forget that beef makes a great meal for the holiday parties and dinners you may be having over the next several days! Yea I know, beef on Christmas Day?! Let me remind you that BEEF is one powerful protein and you need fuel and energy this holiday season to spend time with loved ones and play with all those high tech gadgets. Who needs turkey on Christmas day, which tends to make everyone sleepy and tired from all the tryptophan ? Think about buying a nice Prime Rib or Tenderloin this year at the Supermarket and give the gift of protein, iron, and zinc to your family this holiday season. From my family to yours, have a safe, happy and healthy holiday season and Merry Christmas everyone. Let us not forget all the blessed farmers and ranchers in this great nation who contribute their lives each and every day to support us with safe, wholesome, and nutritious food.

Celebrating Beef,

Arika Snyder

Today, everyone talks about what products to buy, whether it is organic or natural, traditional or hormone free but to people ever talk about how to tell you are buying a good piece of meat? Supermarkets have certain tricks of the trade to change how the consumer perceives the product to be better then it actually is. These tips can help save you money, in throwing away less meat and possibly helping you avoid any illness as well.

1. The first thing you want to do is make sure that your meat is completely air tight. Some meat make have air bubbles or rips in the packaging and this creates some health issues. If the meat is not completely sealed then that is away to let bacteria or other harmful organisms. So always make sure that the package is sealed correctly.

2. Also beware of the color of the bottom tray that the meat is on. If the tray is black it absorbs the light instead of reflecting and shadows the meat. This may be covering up dark spots on the meat. But this doesn’t mean that all meat that is on a black tray is bad, just be slightly more cautious.

3. Some meat counters may contain red lights instead florescent lights. These make the meat look more red then they actually are. In order to avoid this problem, if you see red lights in the case remove the meat from the case and inspect it underneath the overhead florescent lights instead.

4. Some meat may be packaged with large, bold letters or labels. This may be covering up a damaged or less then perfect piece of meat. Again this doesn’t mean its a bad piece of meat just beware and take another second to look before you buy.

5. Beware of pre-seasoned cuts of meat. Some of the meat that is preseasoned and packaged are the older cuts of meat and wouldn’t sell for a higher price if it was packaged alone. So in order to push these products out meat counters season them and repackage them in order to help them sell.

These are just five simple facts or tips to make sure consumers are shopping with all the information. If you have any other tips or information about smart shopping for meat  then just comment below, I would love to know more!

Until then Happy Holidays!

Today I would like to send out a big thank you to the Texas State Fair for standing up for agriculture by denying PETA (People for the Ethical Treatment of Animals) a booth at there state fair earlier this week. PETA has always been trying to prove there point and doing any measure of things to ensure that they not only get their point across but also persuade people into thinking that animal agriculture isn’t ethical. But PETA coming to a state fair, let alone Texas, was bring the fight to the agriculturist. In the description of their booth given to the state fair PETA wanted to a booth that was a “ twist on the traditional 4-H booth–one revealing the damaging side of animal agriculture that the public is increasingly curious about. PETA’s display will represent a more realistic side of the meat, dairy, and egg industries, with the four H’s standing for “hellish for animals,” “hazardous to the environment,” “heart attack-inducing,” and “hypocritical for teaching kids to care about only certain animals and to disregard others.” This display was also supposed to include Paul McCartney’s video about “factory farms” and animal agriculture and of course the famous PETA attraction of naked women.

There are two problems with this booth and request.  First off as a 4-H alum I know the benefits of being in a leadership program such as that , and the fact that they are willing to discredit such a program by twisting the 4-H motto is insulting and sad. Such an act could alter the fate of this organization.  And then secondly as an agriculturist I can inform people that ranchers take wonderful care of all animals and or environment and enjoy the fact that we are able to provide a safe, wholesome, healthy product.

So thank you Texas State Fair for noticing that PETA’s booth was both a misrepresentation of my industry but also inappropriate for fair goers.

Until next time,

Jessica

If you feel a coolness in the air, sound of drum keeping tempo for a march, and a fight song being rehearsed chances are you are on the cusp of a football season!  I am a girl that thoroughly enjoys sports and college football is my absolute favorite!  Even though I attend South Dakota State University, being a Michigan State University Alumni, I am a true Spartan through and through.  I even paid extra on my cable bill this fall just to be able to view the Spartan games from South Dakota.

A football game would not be complete without hundreds of screaming fans, at least two people that paint their bodies in school colors, and tailgating. Tailgating to my friends is not something to be messed with.  It’s a very serious operation and the main mission is to have a menu full of the mighty powerful protein BEEF!  Now me being one of the only girls in the group that likes to grocery shop and cook is usually the designated chef.  I refuse to disappoint my friends so I make sure there are some delicious beef entrees for them to enjoy.  Over the course of the past three years I have complied “Kelli’s Top 3 Tailgating Recipes.”  The top 2 recipes need a grill at the tailgating site.

#1 Grilled Steaks Rubbed with the Cowboy Steak Rub- Now this is number 1 because we typically grill T-Bone steaks.  Now the T-Bone is my favorite cut of steak this is because the T-Bone offers me two steaks in one.  On one side of the T-Bone there is the NY Strip and on the other side is the Filet Minion.  That’s two amazing cuts of steak for the price of one!  Here is the recipe and some great tips on how to utilize rubs:

Makes about 2 tablespoons rub

Ingredients

1. 2 teaspoons sweet paprika
2. 1-1/2 teaspoons dried thyme leaves
3. 1 teaspoon garlic powder
4. 1 teaspoon onion powder
5. 1/2 teaspoon salt (optional)
6. 1/2 teaspoon pepper

 Instructions

1. Combine all ingredients in small bowl; press evenly onto beef steak(s) or roast.
2. Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.

#2 Hamburgers- There is not one recipie that I used over the other for hamburgers.  I always pre-prepare all of my toppings and pack them away in the cooler so that all we have to do is bring them out and let each person create there own masterpiece!

3 Easy Steps to Burgers

Step 1: Lightly shape 1 ½ pounds ground beef into four ¾-inch patties.  Use a gentle touch; over mixing will result in a firm, compact texture.  This is an easy step to do at home before the game and place them inside a cake pan in the cooler.

Step 2: Place patties on grid over medium ash-covered coals.  Grill, uncovered, 13 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally with a spatula. Do not press; pressing causes the loss of juices and results in a dry burger. *Another thing to remember is not to mash down on the burgers with the flipper while they are on the grill it then allows all the flavorful juices to run from the inside of the burgers.

Step 3: About 2 minutes before burgers are done, place four hamburger buns, cut sides down, on grid. Grill until lightly toasted. Serve burgers in buns.  Top as desired.

Build Your Own Burger

Begin with a basic cooked burger as your foundation, then use your imagination to create a masterpiece. Here are some suggestions that will get you started.

Bruchetta Burgers: Toss chopped red and yellow tomatoes with fresh basil and minced garlic. Place burgers on toasted French bread slices and top with tomato mixture.

California Burgers: Garnish burgers with grilled onions, sliced avocados and alfalfa sprouts. Serve between slices of sourdough bread.

Chipotle Burgers: Mash 2 tablespoons canned chipotle peppers with a fork. Stir in ½ cup mayonnaise and spread on toasted buns. Add burgers, tomato slices and pepper jack cheese.

Pepperoni Pizza Burgers: Place burgers on toasted French rolls. Add pizza sauce, pepperoni slices and mozzarella cheese.

Reuben Burgers: For each slice of marble rye bread, spread butter on outside surface and Thousand Island dressing on inside surface. Place burgers, sauerkraut and Swiss cheese between two bread slices and cook in preheated nonstick skillet until bread is toasted and cheese is melted.

Tex-Mex Burgers: Spread refried beans on toasted buns and add a sprinkling of crushed corn chips. Top with burgers, cheese slices and salsa.

Worcestershire Burgers: Sauté sliced mushrooms and sweet onions in Worcestershire sauce. Serve burgers open face on toasted English muffins with the mushroom and onion mixture piled high.

#3 Shredded Beef Filling Two Ways-  This is an awesome recipe that I can prepare days in advance to the game!  My life is hectic and sometimes we don’t feel like bringing the grill to the parking lot, this is a wonderful alternative not to mention it is  2 meals in 1.

Total recipe time: 2-3/4 hours to 3 hoursMakes 6 servings

Ingredients

1. 1 boneless beef chuck shoulder pot roast (2-1/2 pounds)
2. 2 teaspoons olive oil
3. Salt and pepper
4. 1 can (14 to 14-1/2 ounces) beef broth
5. 2 tablespoons minced garlic
6. Tangy BBQ Sandwiches or Chipotle Tacos (recipes follow)

 Instructions

1. Heat oil in stockpot over medium heat until hot. Place beef pot roast in stockpot; brown evenly. Pour off drippings; season with salt and pepper, as desired.
2. Add broth and garlic to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 2-1/4 to 2-1/2 hours or until pot roast is fork-tender.
3. Remove pot roast; cool slightly. Skim fat from cooking liquid; reserve liquid. Trim and discard excess fat from cooked pot roast. Shred pot roast with 2 forks. Use to prepare Tangy BBQ Sandwiches or Chipotle Tacos.  Tangy BBQ Sandwiches: Combine shredded pot roast and 1-1/2 cups prepared barbecue sauce in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Serve on split Kaiser rolls.  Chipotle Tacos: Combine shredded pot roast and 1 jar (16 ounces) prepared chipotle salsa in 3-quart saucepan. Cook over medium heat 8 to 10 minutes or until heated through, stirring frequently, adding enough reserved cooking liquid (up to 1/2 cup) to maintain a moist consistency, if necessary. Stir in 3 tablespoons chopped fresh cilantro, if desired. Serve mixture with warmed flour tortillas.

Now don’t think this is all that you can make on game day these are just some of our all time favorites.  Some other great ideas are chili, sloppy joes, or even kabobs!  This weekend I am headed to watch the South Dakota State University vs. University of Illinois game and I guarantee we will be making all the other fans around us extremely jealous with our grill a toking and out beef grilling!  I will see you on game day!!  GO GREEN!!!!!!!

Great recipes can be found at: http://www.beefitswhatsfordinner.com/default.aspx

 

Bless the Bovines,

Kelli

Have you ever wondered why some steaks tastes better than others? Or why hamburger from a store does not nearly taste as good than from the local butcher?

Well, even though specific cuts come from the same locations, and all beef comes from cows, that does not mean that all Ribeye steaks are  always going to taste the same. Even if they are graded with the same quailty stamp, such as Prime or Choice. Having them graded with these terms really only ensures a level of expectance of a pleasant eating experience. For example, Prime should taste pretty darn excellent while Choice should taste mildly delicious. But there are far more flavor profiles within beef that go beyond the scope of what the beef quality scale accounts for.

Things like the breed of cattle used, types of husbandtry techniques, ageing, region grown, animal’s diet, and storage methods, just to name a few.

Have you ever noticed at a fancy restaurent, they might serve Certified Angus Beef, or 21-day aged steaks, or even “Certified Humane”. That is because all of these things can impact how that steak tastes in the end.

My suggestion to you as a consumer, is to go out and start tasting some different types of beef. Have Grass-finished organic steaks one evening, then have a Hereford (another popular breed of cattle) steak from the local farmer down the road that raises them conventionally another night. There is even some suggestions that beef from different regions taste differently because they are being grazed on slightly different diets. So try local beef, then try some raised from another part of your state or the country.

Where ever it comes from, it will still be just as healthy and safe as any other place in our country, for all U.S beef is safe, wholesome, and good for you!!!