Beef Ambassador

Mama knows best!

Rossie — Thu, 17 May 2012 04:18:55 +0000

We had a new mother on our farm on Mothers Day this year. So now we have a new little heifer scampering around the pasture. It is truly amazing to see how the cattle go through different stages of life and know exactly what is going on out of instinct. When humans go through child birth we are told exactly what will happen, what we need to do to prepare, and amazingly we still freak out! Cattle on the other hand have amazing insite to the whole process without our help. This particular birth was done completely by the first calf heifer which is what us farmers like to see! She had no trouble and even though my dad was there keeping a close eye on her, she was able to have the baby completely on her own.

I got home in time to see her trying to stand and being a little shaky on her feet. The funniest part of the process is watching the calf trying to stand and walk on their own and get used to their new legs. Several times a small lick from the proud mama would knock the calf right over, and not very gracefully I might add. Then the thing that really fascinates me started. The calf started looking for milk…they just know what to do! She knew that she needed that colostrum to grow strong and healthy! Now at first she was trying to find it in the brisket which as you can imagine wasn’t very successful. Then she made her way back, after several encouraging nudges from mom, to the utter. Another thing that was interesting was the mom getting the calf to walk. The calf would get up and clumsily make her way over to her and then mama would back up a few steps to push her a little further. Mama knows what she’s doing.

The baby has been spending a lot of time sleeping which proved difficult for my other role as photographer today. She was nowhere to be found in the tall grass and mama was very proud. I’m pretty sure she was laughing at me while I walked around the pasture trying to find the baby.

I am ready for the running stage! They are so cute with their tails straight up in the air running through the pasture. But for now she will be looked over by her mom and will be taught the lessons of life in an unspoken language. Animals are truly amazing creatures!

The Power to Choose

Kim — Wed, 16 May 2012 02:29:05 +0000

Beef lovers, industry leaders, and advocates,
In the world today, especially the United States, there are options in everything. What car you want to drive, where you want to live, what you want to do for a living, and (more to the point of the story) what you eat. This final option is one that people make on a daily basis, and it has a far reaching impact, especially on the beef community. There seems to be a “choose your adventure story” leading to what you eat each day. The two biggest questions that consumers ask themselves when is comes to beef are “to eat beef, or not to eat beef” and if so “what kind of beef”? Both of these are very logical questions, especially to an uniformed consumer. If their main source of information is large, public media, eating beef seems to be getting scarier by the day, when in reality, it is getting safer and healthier everyday. The United States, and many other developed countries, have the luxury of being able to turn down a protein source such as beef. In my travels, I have found that people from countries outside of the US understand this idea, and leap at the opportunity to eat beef, and recognize it as an excellent source of protein and other essential nutrients. We as Americans have the option to turn down beef for “alternative protein sources”, none of which hold a candle to all that beef has to offer. It is easy for the uninformed consumer to make this decision without the proper information. This is where other consumers, beef lovers, and industry members have to step up and help inform those making this decision for the wrong reasons. The second big choice that consumers have to make is what kind of beef they want to eat. Do they want grain fed? Grass fed? Locally raised? Organic? Natural? Angus? Hereford? Dry Aged? Select, Choice, or Prime? And even more importantly which cut? One of the 29 Lean cuts, or not? It is easy, even for someone who knows beef inside and out (literally), to get lost at the beef counter. This is another place where people have to step up and help inform people on what it is they may be looking for in a cut of beef. As the beef industry knows, our goal is to keep people coming back. If someone makes the wrong choice and has a bad eating experience, will they come back to the beef counter again? Are we bombarding our consumers with too many options? We know that it is great to give people the option to choose, and for every producer to have a niche they can fill, but is there a possibility of too many options? I can’t say either way, because I know what I like, and I love knowing that there is a choice out there for EVERYONE, but it is something I often find myself wondering about. I would love feedback on this subject from anyone!

Leaving you with beef for thought
– Kim

Season of Grilling!

John — Tue, 01 May 2012 03:41:15 +0000

Even up in the frigid plains of South Dakota and Minnesota the days are getting longer and the evenings are sunny and warm. That can mean only one thing it is officially grilling season! This means it’s time to get out the grill stock up on charcoal (or check the propane tank) and get to the store for some delicious steaks! To prepare you for this it is time for a quick end of semester review session on what options are available for this grilling season so you can enjoy your favorite beef cut! The first thing to look for is the quality grades of your cut. Those are Prime, Choice, Select and Standard. These are awards given by the USDA so that you know what quality your steaks are. One of the contributing factors is the amount of marbling in the steak. This is the small flecks of fat in the muscle. These cook off while cooking and leave you with a nice tender steak. This means that the higher the quality the more marbling the steak will have. In addition to USDA quality grades you will see different brand programs such as Certified Angus Beef, Hereford Beef or Laura’s Lean. These brands all have additional quality policies to ensure a quality product. After you have picked from one of the 29 LEAN cuts of beef make sure to keep them refrigerated up until they are cooked.

My friend JT making his selection

Once you have decided on what quality and cut is right for you it’s time to let that grill sizzle! Remember to pre heat your grill to medium heat (for charcoal you should be able to hold your hand about 3 to 4 in over the grill). Then you need to pick how well done you want your steaks. There is Medium Rare which means that there is still pink in the center and would mean you need to cook your steak to 145 degrees F. Next is Medium which has no pink and is cooked to 160 degrees F. There is also well done which is cooked beyond 160 and is thoroughly cooked. For more information on expected cook times of different cuts go to the grilling section of beefitswhatsfordinner.com. There you will also find many recipes to try out for grilling season this summer!

BSE

Rossie — Thu, 26 Apr 2012 03:04:06 +0000

As some of you may have heard there was a cow that tested positive for Bovine Spongiform Encepalopathy (BSE), also known as Mad Cow Disease, yesterday April 24, 2o12. The animal was a dairy cow from central California that was never presented for slaughter for human consumption. I think the farmer suspected this illness and turned it in for testing should be applauded. This BSE case should not cause consumers to stray from beef if anything it shows how observant the farmers are in caring for their cattle and insuring food safety. All US Beef is safe for the consumer.

There have been a lot of concerns on BSE with the consumer and cattle producers know that. The good news is that there are many food safety practices that are in affect for BSE to never enter into the food supply. In 1997 the Food and Drug Administration, with full support from the beef industry, banned protein supplements from cattle feed that could spread BSE. BSE is not a contagious disease, it can only spread through contaminated feed so this was an obvious solution. The brain and spinal chord are also removed before the animal is presented into the food supply to prevent food contamination.

With all of these efforts established there is less than one infected animal per million cattle in the United States. BSE is not found in Steaks or Roasts. And the consumer can still be confident that beef is a safe and savory product for their families!

Jasmine Dillon’s Spoken Word~ “Stand Up”

Emily — Fri, 13 Apr 2012 17:25:05 +0000

Howdy,

Few written statements can surpass the power this video “Stand Up” emanates. As members of the beef industry, under the larger umbrella of agriculture, fate will soon be left in the hands of the next generation. We as National Beef Ambassadors, part of that next generation, strive to promote both our industry and encourage future advocates.

Sacramento, California will be the location of the 2013 National Beef Ambassador contest. The contest will be held September 28-30, 2012. Contestants from across the United States will compete for one of five prestigious spots on the National Beef Ambassador team.

“Stand up” and tryout for a spot on the 2013 NBAP team. It’s an experience of a lifetime.

Thanks and Gig’em,

Emily E. Jack

FARMERS FIGHT- Agvocacy in Action

Emily — Fri, 06 Apr 2012 17:33:41 +0000

Howdy,

I’m back this week to share with you an exciting agvocacy day called Farmers Fight that is coming up April 12^th on the campus of Texas A&M University. The 40^th president of the United States of America, Ronald Reagan, wisely spoke these words “Each generation goes further than the generation preceding it because it stands on the shoulders of that generation. You will have opportunities beyond anything we’ve ever known.” The students at Texas A&M are taking this truth to heart and organizing a call to action. Farmers and ranchers through each generation have worked diligently to provide a safe, wholesome food supply for an ever growing population. Now it is our turn, we must take up the cause as agvocates and educate our peers in the importance of agriculture. We must maintain the vision of an ever improving industry filled with cutting edge technology, backed by traditional values. As a National Beef Ambassador I am charged with this very mission as we travel across the nation promoting the beef industry, and I’m proud to see this effort take off on my very own campus.

Watch as Texas Commissioner of Agriculture Todd Staples Welcomes Farmers Fight to Texas A&M!

http://www.youtube.com/watch?v=L_eIG3NwY-Q&feature=youtu.be

Like this page on facebook at:https://www.facebook.com/pages/Farmers-Fight-TAMU-Ag-Advocacy-2012/185557591535655

Wouldn’t it be inspiring to see this kind of action taking place on college campuses all across the nation?

Many State & National Beef Ambassadors have gone on to organize events such as this one.

Are you organizing or a part of an agvocate event? Let us know we’d love to hear how Beef lovers around the nation are promoting this great industry!

The National Beef Ambassador Team is planning to make a few stops of our own on college campuses across the nation. Keep in touch to see if we’re coming to a campus near you!

Remember each day is a brand new opportunity. Let’s make today count!

Thanks and Gig’em,

Emily E. Jack

What a Beef Ambassador is to Me

Kim — Tue, 03 Apr 2012 22:39:11 +0000

Beef lovers, industry leaders, and advocates,
As a National Beef Ambassador (and I know this goes for all of us, past and present), we are often asked the question, “What is a Beef Ambassador?” Personally, this is a question that I love answering because there are so many things that I can say about who we are, why we do it, and what I love about it. First, I see a Beef Ambassador as the youth face of the industry. Our job is to function as a bridge between producers and consumers. Many of the members of the team come from a producer stand point, while others can see more easily through the eyes of the consumer. This is one of the many reasons why it is so great to have a team. This year we literally come from all over the country, each of us with our own individual background in the beef industry. This allows us to connect with consumers on every level possible, as we all can see someone’s point or question just a little differently. The events that we attend are designed for us to establish a connection with people who would, in any other circumstance, never come in contact with the beef industry outside of the meat counter at the market. This is something that we truly enjoy. As I stated in my blog, “A Blessed Paradigm”, we have to remove ourselves from who we are and see the world through that particular individual’s point of view. This is something that will never grow old for me. Like reading a great book, I get to forget about what exactly is going on in my life, and honestly see another view of the world. While it may seem like I am glorifying our job, I am an honest believer that what we do makes a difference, and that we are so incredibly lucky to be doing this for an entire year. The reason that we do it is not for the title or the scholarships (they are amazing, I’m not complaining!!), but really it is because this is what we desire to do, whether it is within an organization like National Cattlemen’s Beef Association or American National Cattlewomen, or whether we are talking to someone at the store from an honest producer stand point. I am a beef advocate, like so many of the people who I have come in contact with through the organization. We are all “Riding for the Brand”. So the real answer is how could I NOT be doing this, there is not an option of do or do not, there is only the option of how well I can function as an advocate for this industry. This wonderful industry and beef community is what I love the most. Through this, I have had experiences that I wouldn’t trade for the world, and my time is not even halfway though yet. I have had the chance to bond not only with the people that I have met promoting beef at various events, but also with my team. This time last year, I would not have believed that I could have developed such close friends so quickly, those friends being my lovely teammates from Texas, Minnesota, Pennsylvania, and North Carolina. While the travel and people are great, I cannot forget to mention how much I love working with honestly curious individuals. Whether it is sharing with people how I grew up, or answering questions on beef quality and safety, I love what I do. Now this blog was a bit of a rant on why I love what I get to do, but this program cannot be praised enough. I know how incredibly fortunate I am, and I love sharing that with others. So thank you so much for helping make this possible for all of us Beef Ambassadors, past, present, and future; just by reading this, you are supporting what I absolutely love about my job. I hope that I helped clarify any questions on what we do, and if you have any more, you know how to get ahold of me. Thanks and goodnight!

– Always Ridin’ for the Brand!
Kim

Joining the MBA Community

Emily — Sat, 31 Mar 2012 03:06:36 +0000

Howdy y’all,

I’m so excited to write to you from the TSCRA/TCW convention in Fort Worth, TX.

With an exciting schedule ahead I thought I would share with y’all a little about today’s event. This afternoon I was given the privilege of graduating from the Masters of Beef Advocacy program. Teaching, encouraging, and inspiring, NCBA’s Darren Williams conducted the commencement ceremony filled with passionate beef advocates. With critical issues on the table such as “Pink Slime” and the new BOLD study there couldn’t be a better time to complete the MBA program. As advocates, not only should we stand on the pride of our beef community, but we need the backing of a solid education in what we are marketing.

So what is the MBA program?

The following is a description from Beef.org -

The MBA program is a self-directed online training program designed to equip beef producers and industry allies with the information they need to be everyday advocates for the beef industry. MBA candidates will be required to complete six courses in beef advocacy, including:
• Modern Beef Production – Sharing the many benefits of modern, efficient U.S. beef production
• Animal Care – Explaining our commitment to raising healthy animals
• Beef Safety – Communicating why producing safe food for consumers is a top priority
• Beef Nutrition – Explaining how great-tasting beef strengthens and sustains our bodies
• Environmental Stewardship – Sharing how we’re protecting the environment for future generations
• The Beef Checkoff – Communicating the value of your investment in growing demand for beef

Following completion of these courses, each candidate will be invited to attend a “commencement” training session focusing on online advocacy (Facebook blogs), one-on-one conversations with consumers and working with the media.

How do I get started?

Check it out at: http://www.beef.org/mastersofbeefadvocacy.aspx

As I talked with people from every angle of this great industry including Texas Cattle Women, Cattlemen, Veterinarians, Beef Cattle Professors, Members of Breed Associations, and Producers, it is clear that this is a community of individuals, dedicated to celebrating our accomplishments and strategizing to improve even further. Join the MBA community! We’d love to see you on the Alumni site!

-Emily E. Jack

Spreading the Word to All!

Rossie — Wed, 28 Mar 2012 21:30:35 +0000

Telling the beef story, that is what being a National Beef Ambassador is all about right? Well the past couple of days has been jammed for me but the great part is I have been sharing my knowledge of the cattle industry with young and old! This Friday I traveled to Statesville, NC where I was the guest speaker at the Annual Hereford Sale Banquet. My topic was

Geust Speaker at the State Hereford Sale Banquet.

“Telling the Beef Story” so I helped the other beef farmers how to engage in effective communication with their customer. I told them about elevator speeches about and then how to listen to the customers concerns and answer their questions not just throw out facts that go around the question. I talked about the misconception of certain words that we use like “producer” instead of “farmer” and the misconceptions of “factory farming” vs. “family farming”. This was a great opportunity to spread the word with my fellow farmers about the information I learned in Nashville at the Cattlemen’s Conference.

The other cool thing I have gotten to do this week is participate in Farm Animal Days. Farm Animal Days is an annual event held at the North Carolina State University Beef Educational Unit. The event is held Wednesday through Friday and this gives children that are raised in Wake County and surrounding counties (urban areas) a chance to come see and interact with “farm life”. There are

Milking "Rosy" at Farm Animal Days

goats, pigs, horses, dairy cattle, and beef cattle at the event. There are also tractors and other equipment, a milking station with the cow I called Rosy as you see to the right and then they get ice cream from the NCSU Dairy! The kids typically range from 2-7 years old and last year over 10,00o attended the event. Kids from local daycare groups, homeschool groups, clubs, and public schools all come out to enjoy the fun. This morning my job was helping the kids milk our fake cow Rosy, there were calf bottles rigged to the underline of the cow to supply us with a great easy to use utter. And the best part was Rosy didn’t kick.

The past couple of days have been full of fun activities and telling the great story about, not only beef, but agriculture!

Ag Awareness Week

Rossie — Wed, 21 Mar 2012 03:44:46 +0000

This week is Ag Awareness Week at North Carolina State University. Ag Awareness week is held in the center of our campus on what we call the “brick yard”, pretty self explanatory. During this week there are different parts of agriculture for the students to view and ask questions about. Most of the talk around campus is the animals in the brick yard. There are beef cattle, dairy cattle, pigs, goats, sheep and chickens on display. There are also signs on the pins that describe the different species and some of their history. It is really funny to overhear people on the bus asking their friend “Did you see the cow in the brickyard?”. There are also pieces of farm machinery, and booths of the different agriculture clubs. Along with the displays, lunch is sold by ag clubs throughout the week, there are different activities like milking competitions with the main competitors being local officials and faculty of the university, and roping with the rodeo club dummy bull.

The students are given the opportunity to see animals that a lot of them have never seen in person and are also able to ask the club members displaying booths questions about agriculture. I worked a shifts on Tuesday representing the Animal Science Club. We are working with the NC Cattlemen’s Association and are set up under the EAT BEEF tent which brings in a little more interest. We have pamphlets about the different species and how they are raised with modern agriculture along with some recipes, charts, pins, and stickers provided by the Cattlemen’s Association. A person was redirected to me today from one of the other club members because of a blank stare that was given after her explanation. I could tell that the student was into the scientific sides of things because he started most of his questions with “I read that…”. The first question was about factory farming and how he read it was a myth, right off I knew by his tone that he was interested in our product and our industry. We discussed how most farms are family farms going back many generations and how there were misconceptions about the cattle being on concrete and new technology being redefined as factory farming. After we discussed this he said that he had read an article talking about how beef could actually be good for you. I of course brought up the new BOLD study, which he seemed to like seeing as it was a scientific study. We discussed the nutrition for a little while and I sent him away with some packets of information and hopefully some answered questions.

If the colleges around you do not have this program try to suggest it. This week is full of information to the public. It puts a positive view on agriculture because the information is coming from peers. I am extremely glad that my university hosts Ag Awareness Week and I think the programs like this are what keep the agriculture community thriving.