Wednesday, April 10, 2013
On March 9, 2013, the Alabama State Beef Checkoff funded the "Cowboy Cook-off" at the SLE Rodeo and Exposition in Montgomery, AL at the Garrett Coliseum. In it's inaugural year, 11 teams participated in this event and served up great steak and hamburger dishes to the judges panel. During the cook-off, the Auburn Collegiate Cattlemen and CattleWomen were on hand with 3 "BEEF Boot Camp" stations where consumers could learn about marinades, beef selection and grilling tips! Also, the Alabama CattleWomen's Association supplied and sampled beef brisket to consumers who came to check out the Cowboy Cook-off. Thank you to all cookteams who participated as well as volunteers who helped make this event so successful. If you missed out this year, start getting your team and grills together for the 2014 contest. BEEF: It's What's For Dinner!
Posted by Alabama Cattlemen at 11:57 AM
Wednesday, January 23, 2013
Even though it is the beginning of the year, the Beef Checkoff has hit the ground running for 2013! Check out scenes from the "Distinguished Young Women of Alabama" luncheon and the 2013 Jr. and Sr. High School State Beef Cook-off that took place last week at the Alabama Cattlemen's Association building.
Posted by Alabama Cattlemen at 2:39 PM
Thursday, January 3, 2013
Ready or not, 2013 is here! Like most, I start each New Year with a few resolutions. Usually they are things like limit sodas, exercise more, and eat healthier. Each one will last for a few weeks – then I break. This year I am trying something different! In the book Attitude is Everything by Paul Meyer describes S.M.A.R.T. goals as those that are Specific, Measurable, Attainable, Relevant, and Timely. Using this method, you are able to set yourself up for success by setting benchmarks. In the past, my resolutions have been unsuccessful because they were not smart. This year, my personal/farm goals are SMART. I have also put them in writing, to hold myself accountable and serve as a reminder to keep my eye on the prize…
With the National and State Beef Checkoff programs, the Alabama Cattlemen’s Association is able to set goals. Each year a task force committee made of cattle producers, Auburn University Department of Animal Sciences faculty, and industry partners team up to develop a marketing plan for the collected Checkoff dollars. Once complied, the Marketing Plan is approved by the Alabama Cattlemen’s Association Board of Directors. The Alabama Beef Checkoff: 2013 Marketing Plan has over 230 “goals” to accomplish this year!
The ACA staff and leadership are excited to present the 2013 Marketing Plan and look forward to implementing the programs and ideas. From our cows to your herd - best wishes for a Happy New Year filled with a good calf crop, lush pastures, good weather & record cattle prices!
What are your New Year’s resolutions for your farm or county Cattlemen’s Association?
You can read the Alabama Beef Checkoff: 2013 Marketing Plan by clicking the cover.
Posted by Alabama Cattlemen at 9:31 AM
Friday, December 14, 2012
Monday, December 3, 2012
It is hard to believe that the end of 2012 is right around the corner and the holidays are upon us. This season is a wonderful time to celebrate with family and friends, so why not make beef a center of the plate celebration?
Oven roasting large beef roasts makes for not only a delicious meal, but it really does become the icon of the table. A standing rib roast or perfectly crusted beef tenderloin is quite an impressive sight to say the least. The best kept secret about a great beef roast? They are really easy to prepare! Here are some tips to follow whether you decide to prepare a sirloin roast, rib roast or tenderloin roast.
Step 1: Preheat oven to temperature specified in chart below. (Confirm temperature with an oven thermometer.)
Step 2: Remove roast from refrigerator, place fat side up on rack in shallow roasting pan and season, as desired. Insert ovenproof meat thermometer in the roast so tip is centered in thickest part, but not resting in fat or touching bone. Do not add water; do not cover.
Step 3: Roast according to timetable. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise 5ºF to 10ºF to reach desired doneness, and roast will be easier to carve.)
Now that you have the easy steps to preparing a roast, all you need is a recipe. The Dijon and Herb Rubbed Beef Roast with Cranberry Sauce can be found in the December issue of the Alabama Cattlemen. It is a recipe from the popular beef checkoff funded website, www.BeefItsWhatsForDinner.com where you can find all kinds of information from recipes to cut selection.
Please take these tips and excellent recipe to "beef up" your dinner table this holiday season. Remember, "Beef, It's What's For Dinner"!
Posted by Erin Beasley at 9:01 AM