Friday, October 2, 2015

Beef Fact Friday: Lean Beef

Lean beef is all the rave. It's the "skinny" version of a powerful protein and that's why it's our #BeefFactFriday!

What is lean beef? See below for what qualifies beef as "lean." It must have less than 10 grams of total fat, less than 4.5 grams of saturated fats and less than 95 milligrams of cholesterol. Lean beef is nearly half the protein you need in one day, provides 10 essential nutrients and only has 150 calories, and it's all wrapped up in that wonderful beefy flavor. Your best bet for finding "lean" ground beef is to grab some Ground Round.

That sounds like a win-win to us! Beef, It's What's For Dinner. Happy October Beef Month!

Thursday, October 1, 2015

Throwback Thursday: 1964

#ThrowbackThursday to 1964 and the first-ever October Beef Month Proclamation signing. Pictured is Gov. George Wallace (seated) with 1st Vice President Richard Beard, ACA President Selden Sheffield, Executive Vice President Ham Wilson, 2nd Vice President Bubba Trotman and Treasurer Ed Wadsworth.

Wednesday, September 30, 2015

What's Going On Wednesday: September 30, 2015

Your ACA staff is preparing for one busy month kicking off TOMORROW. That's right- October Beef Month is rolling back into town, and we are excited for all the beefy happenings that comes with it. Stay tuned for weekly updates on what's happening this #OctBeefMonth and check out today's #WhatsHappeningWednesday for an update on this week's business at the Cattlemen's building.

Beef Month Kickoff

You heard it from us! October Beef Month kicks off tomorrow! Call us today if your county is interested in participating in Cowboys in the Classroom, an elementary school program where our Cattlemen visit classes to teach students about the farm. Also, call us if your county needs promotional items for county fairs. We are here to help, and can't wait for all the beefy events to take place during this exciting time of year!

If you need a press release for events happening in your county contact Erin or Kayla. They want to hear about it!

Breakin' Bread Food Festival

The ACA group at the Breakin' Beef
Food Festival in Birmingham.
Jim and Kay Akin, several Auburn University Collegiate Cattlemen and CattleWomen, Erin, Selina and Curt promoted beef at the Breakin' Bread Food Festival this past Sunday at the Sloss Furnaces in Birmingham, Ala. The group served beef sundaes, handed out October Beef Month promotional items and sponsored the Iron Chef Competition at the event. 
Jim Akin poses with Chef Joe Resha
and his Culinard apprentices.

Chef Joe Resha from JoJo’s on Broadway in Birmingham won the Iron Chef Competition. He survived two heats of competition to stake his claim as winner.

Get Moving Alabama

Today, we are kicking off the #GetMovingAL challenge with the Alabama Obesity Task Force and the Alabama Department of Education FCCLA (Family, Career and Community Leaders of America). Family and Consumer Science classes are tasked with submitting a video of how
they are getting involved with the 30-day protein challenge, funded by the National Beef Checkoff, as a way to "Get Moving!"  Stay tuned on our Facebook page for video submissions made by classes across the state!


Speaking of Facebook, it wouldn't be fall without football. It wouldn't be football with tailgating. We want to see your tailgates! Our first-ever #BeefUpYourTailgate contest kicks off tomorrow and invites football fans and tailgate activists across the state of Alabama to post a picture on our Facebook page featuring your tailgate set up, football fans and of course, your favorite tailgate food- BEEF! 

On November 1, a winner will be selected and will receive a $250 prize package. The package comes with a Weber Smoky Joe Premium grill, a grilling utensil set, $100 beef gift card, 2 ACA 24-oz. Tervis Tumblers and a Ready.Set.Sizzle. apron for grilling! 

Contest rules and guidelines will be up on the Facebook tomorrow! Get grillin' and get postin'! #BeefUpYourTailgate

BEEF 101

Thursday, October 1 not only hosts the first day of #OctBeefMonth, but it brings another BEEF 101 course at the Lambert-Powell Meats Lab in Auburn. Erin, Curt and local cattlemen will be educating 35 students and teachers from Robertsdale High School Family and Consumer Science program about the beef industry and product. 

Chambers County Meeting

Curt will be visiting the Chambers County Cattlemen's Association meeting Thursday evening. Be prepared to meet with him and ask him your questions. If you're interested in having ACA state staff at your county meeting, give us a call at (334) 265-1867. 

Ag Round-Up

The Auburn University Ag Round-Up is taking place as part of their Homecoming tradition this Saturday, October 3 at the ALFA Pavilion from 10 a.m. until 2 p.m. Commodities from around the state will be there with food, and AU ag clubs will provide games and entertainment. Stop by and see us at the Beef tent! 

Tuesday, September 29, 2015

Tasty Tuesday: Autumn Pot Roast

Pot roast- a warm, nostalgic dinner that's as easy to prepare as it is to eat! A good pot roast is simply good for the soul. With the onset of Fall in the past week, we thought this Autumn Pot Roast with Root Veggies recipe would make for the perfect #TastyTuesday. Grab the recipe here or at Beef It's What's For Dinner

Autumn Pot Roast with Root Vegetables

Total Recipe Time: 3.5 hours
Makes 6-8 servings


  • 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (3 to 3-1/2 pounds)
  • 1 tablespoon vegetable oil
  • 8 small red-skinned potatoes, halved
  • 2 large carrots, cut into 2-1/2 x 1/2-inch pieces
  • 2 large parsnips, cut into 2-1/2 x 1/2-inch pieces
  • 1 small leek, cut into 1-1/2 inch pieces
  • 1-1/2 tablespoons cornstarch dissolved in 3 tablespoons water
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon each salt and lemon pepper


  1. Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot. Brown pot roast. Pour off drippings.
  2. Add 3/4 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours. Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender. Remove pot roast and vegetables; keep warm.
  3. Skim fat from cooking liquid. Measure and return 2 cups cooking liquid to stock pot. Stir in cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Carve pot roast. Serve with vegetables and sauce.

For recipe tips and nutrition information, visit 

Monday, September 28, 2015

Movie Monday: Cattle Handling Tips From a Master

Dr. Temple Grandin’s unique mind due to her autism allows her to think visually. Matched with her passion for animals, particularly cattle, this drives Dr. Grandin to find the best practices, facilities and environments to handle livestock in a low-stress manner. She is a genius in the field of livestock handling mo matter whether it's dealing with people, facilities or the surrounding environment. She truly can see through the eyes of livestock, and she has devoted her life to sharing what she sees with American cattle producers.

Here are just a few of Dr. Grandin's tips to help our cattlemen out while working cattle this Fall. This #MovieMonday might even have you rebuilding your working facilities and rethinking some of your handling practices. Let Dr. Grandin show you what's the best the eyes of the livestock.