Rome, NY -- Beefitswhatsfordinner.com has options for every taste & budget to help “Beef up the Holidays”
Looking to switch it up this holiday season? Beefitswhatsfordinner.com has options for every taste & budget to help consumers looking to try something new at the meat case this Holiday Season. As the snow starts to fall, furnaces are kicking on & shopping lists are being formed check out the following links for recipes and cooking recommendations for your favorite Classic Holiday Dinner:
· If you’re planning for an upscale holiday dinner a beef roast can save the day. While a Filet Mignon is well known and loved a Rib Roast or Loin Roast, is a flavorful alternative. Discover mouthwatering recipes, learn new cooking tips, and explore the cut that makes a roast a prime holiday alternative. https://www.beefitswhatsfordinner.com/newsroom/tips-for-holiday-roast
· If beef isn’t the center of your holiday celebration but you still want it part of your day this year check out all the different ways to incorporate beef into your holiday meal plans https://www.beefitswhatsfordinner.com/cooking/holidays
· Running out of new recipes to impress the in-laws? Check out the collection of holiday recipes at https://www.beefitswhatsfordinner.com/recipes/collection/10048/holiday-entertaining for inspiration
· Make your holiday gathering one they will talk about for years to come. Stick with the classics to impress. https://www.beefitswhatsfordinner.com/recipes/collection/33393/classic-holiday-dinners
For more cut information, recipes, and cooking inspiration, visit BeefItsWhatsForDinner.com this holiday season.
Rome, NY -- Whether it is serving in the military or at a fire station, volunteering on a school board, running for local office, or supporting community organizations, cattle farmers and ranchers are dedicated to helping others.
According to the 2017 Cattlemen’s Stewardship Review, about 20 percent of U.S. cattlemen and cattlewomen have served in the military, more than the national average of 14 percent. And 39 percent donate their time to other civic organizations, compared to a national average of 7 percent. Here is one story of New York beef producers making a difference.
Brothers John and Peter Lehning grew up on a small farm in western New York active in 4-H raising cows, sheep, and chickens. Their love of agriculture came from their father who was born and raised on a dairy farm but who enlisted in the United States Army after graduating from high school. His service inspired both brothers to follow in their father’s footsteps and pursue careers in the military.
“Although my dad never talks much about his combat experience during the Korean War, his service is what guided my interest in joining the United States Air Force,” said John.
Both brothers went to college through the ROTC program. John studied criminal justice at Michigan State University and Peter went to Cornell to major in environmental science. They completed their education knowing military service was meant for them.
John spent more than 24 years flying aerial refueling tankers around the globe and as a Special Operations 757 pilot while Peter flew medical evacuation helicopters in Iraq and led health care operations in Afghanistan. Military service is a family affair as both of their wives are veterans as well. Peter’s wife, Lisa, served in the Army and now works full-time for the Veterans Administration, and John’s wife, Sandi, volunteered in the Peace Corps in Africa before serving as a Public Health Officer in the Air Force.
John and Peter loved their military service and the experiences it provided for more than two decades, but after retiring, it was time for them to return to their agricultural roots in upstate New York. They started Lehning Farms with a couple of Red Angus breeding pairs and have grown to an average-sized herd of 25 head. Their wives and children all have a hand in the operation and the farm partnership works well for the entire family, especially with John’s unique schedule as a full-time pilot for American Airlines.
“You are never bored when you have property and manage a farm,” said Peter. “I love the rural lifestyle and appreciate what this area has to offer me and my family.”
Lehning Farms direct markets beef to customers looking for halves, quarters, or a 25 lb. box of assorted cuts.
“Our customers like the pasture to plate concept and want to support local producers,” said Peter. “The box option is a unique way to meet the needs of this niche market by providing product in a way that still fits in their freezers.”
Beyond the day-to-day farming duties, John and Peter find time to volunteer with a variety of local organizations. In addition, Peter currently serves as Chairman of the New York Beef Council, and he and John are actively involved with the New York Beef Producers Association.
Agriculture runs deep in the family. In addition to the cattle operation, Sandi has a successful business providing cut flowers for weddings and parties, the Lehning’s sister, Sarah, in Virginia is the lead grower in a greenhouse operation and numerous aunts and uncles are involved with vegetable and dairy farming.
Their lives may be busy with farming and family, but there is still time for some brotherly banter. While both brothers flew aircraft in the military, there is a little friendly debate as to whether planes or helicopters remain supreme. John prefers the speed and agility of a supersonic trainer like the T-38 Talon, and Peter enjoys the reliable “Huey” helicopter, which is unforgiving, but a great machine to learn how to fly. No matter what the sibling rivalry may be when it comes to aviation, both agree that returning home and raising cattle is the best way to live.
NYBC| September 2021
Rome, NY -- Thirty dietetic interns learned how beef is sustainably raised during two separate farm-to-fork tours, at the Maple Acres Farm and SK Herefords Farms in McGraw and Medina, N.Y. Sept 3rd and 17th, respectively. The farm tours were hosted by Betsy Hicks and the Keppler family and presented by New York Beef Council (NYBC).
NYBC| September 2021
Rome, NY -- The New York Beef Council in a multi collaborative partnership between the South Dakota Beef Industry Council and Sanford Health and Sanford Sports Science Institute has contracted to support New York State Public High School Athletic Association (NYSPHSAA) going into the 2021-2022 scholastic athletic year!
Rome, NY -- Six social influencers attended a virtual “BEefTogether” Meat Retreat, thanks to a partnership between the New York and Iowa Beef Councils.
This virtual evening event focused on at-home beef butchery and cookery. Food bloggers from throughout New York, with the assistance of NYBC in purchasing a strip loin sub-primal, received the first-ever online butchery lesson from master butcher Kari Underly. Underly is the owner of Range Meat Academy and author of Art of Beef Cutting, a James Beard nominated book. Using two video cameras, Kari led the cutting of the sub-primal showing influencers how to create strip steaks, strip roasts, and petite strip filets. In addition, she discussed how to utilize all meat and fat scraps to ensure using practically the whole sub-primal.
“The versatility of the strip loin makes for great discussion and lessons in both cutting and cookery,” added Jean O’Toole, Executive Director of New York Beef Council. “With the new knowledge from today’s event attendees understand how this one cut can be further broken down to and utilized for multiple great eating experiences.” Post evaluations of the event revealed that 100% of attendees would recommend this opportunity to their colleagues and all rated the experience a 5 out of 5 star rating!
Social influencers were asked to document their learnings and create a recipe utilizing the meat they cut during the event. Initial social analytics show the reach to be over 12,000 followers, over 15,000 impressions and nearly 1,000 engagements with the bloggers’ posts. The video of the learnings from the event can be found on the New York Beef Council’s YouTube page so you can cut your own beef too!
Cutting meat in person is a challenge, but cutting meat virtually takes a lot of patience! I think I would've double checked/leaned on Kari a bit more if I were in person. But, in a way this then just gave me more confidence because I had to move forward (and I knew I could go off mute and ask a question if I felt like I really needed to).
The NYBC’s goal is to serve as the premier source of beef information to the influencers in our region. Events such as this allow the Beef Checkoff to engage directly, even in a virtual format, with influencers and bloggers to highlight beef’s versatility, quality and taste. Attendees reflected upon the event by saying, “I never thought about doing those smaller ‘filet mignon’ type steaks. Such a great idea because so often traditional size steak is too big for a lot of guests.” Also, “My favorite part and biggest takeaway was the emphasis on using every part of the beef, even the scraps.”
Rome, NY -- The NY Beef Checkoff, along with help from the South Dakota Beef Council, recently facilitated the NY Beef Collegiate Culinary Competition. Teams of students from colleges across New York competed in serving up their unique culinary creations.
NYBC | 7/23/21
Rome, NY -- The American Academy of Pediatrics, the Women Infants and Children’s Program (WIC) and now for the first time ever, the Dietary Guidelines for Americans recommend introducing solid foods, like beef, to infants and toddlers, in order to pack every bite with protein, iron, zinc and choline.
At about six months of age, babies will begin to eat solid food in addition to breastmilk or formula. It is important to start solid foods around this time as it helps your baby meet nutritional requirements, and teaches he or she how to eat a range of textures and flavors. Some key nutrients for babies’ development are protein, iron, zinc, Vitamin D, DHA, and fat. Beef, whether in a solid or pureed form, can be a source of some of these nutrients.
To capitalize on these new recommendations New York Beef Council engaged five social media nutrition bloggers this spring to promote baby’s first foods. NYBC called on registered dietitian social influencers that had young infants or toddlers, and challenged them to create a family meal using recipes from Beef It’s What’s for Dinner.com or a beef recipe from their own recipe books. They had to create a regular family meal as well as a ground and pureed version of the meal. To enhance the experience the dietitians were given Baby Ninja blenders to create the ground and pureed options. Their social channels then had a giveaway of the blenders to engage their followers. Social influencer meals ranged from beef fajitas created by @thesassydietitian to sloppy joes created by @chefabbiegellman to meatballs created by @dairyfarmerrd.
The promotion was fun and successful in showing moms that want to share a family meal and create their own baby food just how to do it, ensuring their favorite family meals are part of the newest member of the family’s diet. Total reach for the promotion was over 46,500 consumers with nearly 5,500 engagements for the campaign! There are five lucky families that now own their own baby food blenders to ensure beef protein is part of their infant’s healthy diet.
For more information about introducing solid foods to infants and infant preparation and feeding tips, visit https://www.beefitswhatsfordinner.com/nutrition/beef-in-the-early-years.
NYBC | 2021
Rome, NY -- The NY Beef Council, in association with the Beef Checkoff Funded Veal – Discover Delicious recently facilitated the NY Veal Collegiate Culinary Competition. Teams of students from colleges across New York competed in serving up their unique consumer-friendly veal culinary creations.
NYBC | May 2021
Rome, NY -- And the Winner is…
Final 4 Winners: (excluding Ale `n Angus Pub)
The Angry Garlic, Baldwinsville, “The AG Burger”
Ben’s Fresh, Port Jervis, “Benny Burger” (*People’s Choice Winner – highest votes via online submissions)
Illusive, Rensselaer, “The Mick Jigga Burger”
Top 10 Winners: (excluding the Final 4)
The Craftsman Wood Grille & Tap House, Fayetteville, “Wood Grille Half Pound Burger”
BoilermakerNYC, NYC, “Single Beef Burger”
Madison Bistro, Wampsville, “Texan Burger”
Bubby’s, NYC, “Double Bubby 2.0 Burger”
Sackett’s Table, Seneca Falls, “Chargrilled Burger”
eaway Smokehouse, Waddington, “The All-American Burger”
Beef Checkoff Virtual Meat Retreat! NYBC | 7/23/21 Rome, NY -- Six social influencers attended a virtual “BEefTogether” Meat Retreat, thanks to a partnership between the New York and Iowa Beef Councils. This virtual evening event focused on at-home beef butchery and...
Family Meals and Baby Too! NYBC | 7/23/21 Rome, NY -- The American Academy of Pediatrics, the Women Infants and Children’s Program (WIC) and now for the first time ever, the Dietary Guidelines for Americans recommend introducing solid foods, like beef, to infants a...
Beef Checkoff Virtual Meat Retreat! NYBC | 7/23/21 Rome, NY -- Six social influencers attended a virtual “BEefTogether” Meat Retreat, thanks to a partnership between the New York and Iowa Beef Councils. This virtual evening event focused on at-home beef butchery and cookery. F...
New York Beef Checkoff Shares Classic Holiday Dinner Recipes NYBC | 11/23/21 Rome, NY -- Beefitswhatsfordinner.com has options for every taste & budget to help “Beef up the Holidays” Looking to switch it up this holiday season? Beefitswhatsfordinner.com has opt...