The Beauty in the Beef

For the love of South Dakota Beef

Archive for the month “July, 2013”

Save with Beef

I love summer, but sometimes it can provide challenges when trying to feed the family healthy, enjoyable meals while staying within a budget.  As my children have grown over the past few years, so have their appetites and food preferences.  The one thing that has stayed true and that I can count on is their love for beef’s great flavor, which thankfully pairs well with many fruits, vegetables and whole grains.  In my quest not to break the bank on groceries, I’m going to share some easy tips to keep the family happy and healthy with beef’s saving value. 

Here are a few basic suggestions when shopping for beef. 

  1. Consider cost-per-serving ratio.  One serving of protein is equivalent to 4-ounces of raw or 3-ounces of cooked beef.  On average, one pound (16-ounces) of beef is about $4.  That yields about $1 per 3-ounce cooked serving.  Beef is packed with 10 essential vitamins and minerals and that makes a lot of delicious nutrients in $1.  Now that’s value you can count on.
  2. Purchase family-size packs/bundles.  Look for family packs or bundles in the meat case that have a variety of items for a lower price-per-pound.  If you can’t use all the items at one meal then simply freeze them or use the cooked leftovers for sandwiches, salads or stir-fry the next day.  
  3. Go small.  If you don’t need a full pound of beef then only purchase the amount needed.  Simply visit the meat case to find perfectly portioned steaks and roasts.  You will get high-quality beef at just the right size and just the right price.
  4. Buy in bulk and cut your own.  By purchasing larger cuts of beef and slicing them into steaks at home you will save at least $1 or $2 per pound. You can then freeze individually or use for your next meal. 
  5. Hunt for bargains.  Every week your local grocers will offer specials on beef. Watch the paper for coupons and deals.  When you find a good deal be sure to buy enough to stock your freezer.  Uncooked ground beef can be properly stored in the freezer for approximately 3-4 months.  Uncooked steaks and roasts can be frozen for approximately 4-12 months.
  6. Ask for help.  Talk to your local butcher or meat counter clerk.  Their job is to help you find the most appropriate cut of meat to suit your needs.  You can also look for corner recipe labels on packages of beef for helpful information.  Or, if you have a smart phone, you can visit, even while shopping, to find helpful information regarding cuts, nutrition and recipes. 

For more healthy beef recipes and information contact Holly Swee, RD, LN, Director of Nutrition and Consumer Information for the South Dakota Beef Industry Council, at 605-224-4722 or visit


“Workout in the Park” with Beef!

The beef checkoff recently participated in the SELF Magazine “Workout in the Park” event in Chicago’s Grant Park. More than 3,700 participted consisted primarily of millennial-aged folks, with a perfect blend between the fitness-crazed and those simply interested in living a more healthful lifestyle.

The event included two stages running back-to-back fitness classes throughout the day. “Beef. It’s What’s For Dinner.” sponsored the high-energy 2Fly class, featuring hip hop hits from the 90s.

The “Beef. It’s What’s For Dinner.” tent was positioned near the main stage, where participants chose from several lifestyles — StrongExtraordinary,Simply Great and Balanced — for which they then learned where to download, pin, share and find recipe collections to meet their specfic needs. They also received the new Beef’s Big 10 infographic and an athletic tank top.

“Our new consumer advertising campaign reaches out to consumers with messages about beef choices like T-Bone, Sirloin and Flank steaks that they know and love. It communicates that beef will give them what they want and need — a nutrition powerhouse with great flavor,” says Cevin Jones, chairman of the checkoff’s Domestic Consumer Preference Committee and a producer from Eden, Idaho. “This event reached health-conscious consumers on their ‘own turf’ with a message that resonated: ‘Beef will give them the essential nutrients their body needs to be at their best.’ What a great way to extend our consumer marketing campaign.”

A strong drive to the checkoff’s social media platforms led participants to the recently and Pinterest page, as well as Facebook and Twitter. As a result, social media conversations around the event generated more than 2.8 million impressions, with high engagement. (e.g. littlemisslocal: Beef is what’s for dinner #onlyinchicago #workoutinthepark sp;)

More than 1,000 “Beef. It’s What’s for Dinner.” athletic tanks were distributed to people who visited the beef tent to talk to checkoff representatives and to pick up beef recipes and nutrition information. In addition, local media and registered dietitians stopped by the tent to complete the lifestyle assessment, get recipes and learn about beef’s essential nutrients.

“From people who live and breathe exercise to those who wanted to learn more about staying active and healthy, we were able to reach not only the people in the park that day but extend that message via our social media platforms,” says Jones. “It’s just one more way our checkoff is reminding consumers that beef is for living life how you want to live it.”

For more information about your beef checkoff investment, visit


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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.

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