Showing posts with label beef checkoff. Show all posts
Showing posts with label beef checkoff. Show all posts

Friday, January 22, 2016

Beef Fact Friday: One Powerful Protein

Did you know that it would take 7.5 servings of skinless chicken breast (with 1,050 calories) to get the same amount of Vitamin B12 as is in a 3-ounce serving of lean beef with 154 calories?

Or how about 13.5 servings of salmon (with 2,363 calories) to get the zinc content that's in 3 ounces of lean beef?

And then try 6.5 cups of raw spinach (with 46 calories) to get the amount of vitamin B6 in 3 ounces of lean beef?


It’s true. Beef is not only delicious but also naturally nutrient rich! SHARE the news!





Friday, October 30, 2015

Beef Fact Friday: Beef Economics 101

“In economic terms, demand means consumer 
willingness to buy beef.” 

Do you understand demand in the beef industry? Learn some of the economics behind demand and consumption with this week’s #BeefFactFriday graphic! Learn how these terms affect your beef industry!





Thursday, September 24, 2015

Throwback Thursday: 1987



This week’s #ThrowbackThursday throws back to 1987 and some early beef checkoff action! After members of the Southeast Cattle Marketing Association decided there was more to beef than production and marketing, they decided to give more than just lip service to beef promotion. During the association’s 1987 special sale hosted in Montgomery, each producer donated $1 per head in the sale to the ACA. Pictured is 1987 SCMA President Mose Tucker (left) as he presents ACA representative Cecil Lane (right) with a $3400 check to use in beef promotion efforts.


Today, the Beef Checkoff is still continuing the legacy of beef promotion! 

Wednesday, September 2, 2015

What's Going On Wednesday: September 2, 2015

Hello, September! 

Who's ready for Fall weather and college football?
How did September sneak up on us so quickly? The year is probably slipping out from under us so quickly because we stay so wrapped up in industry events and happenings. You know what they say- time flies when you're having fun!

Check out #WhatsGoingOn this week in the Cattlemen's building to keep the staff busy working for you and your prized product- beef! Let us know if there's anything we can do for you. Our phones are always on, and our email addresses are just >one click< away.


2016 Junior Beef Expo Planning Underway

On Monday, August 31, the Alabama Youth Livestock Show Association, which is comprised of a group of producers and industry representatives from Extension 4-H, FFA, the Alabama Farmers Federation, the Southeastern Livestock Exposition and the ACA, me to finalize plans for the 2016 Junior Beef Expo. The #JBE16 will be held March 18-20, 2016 at the Garrett Coliseum in Montgomery during the SLE Rodeo.

Be on the loockout for information regarding the JBE. Entry deadline will October 30, 2015! Entry information will be sent to agriscience teachers and County Extension Agents on deadlines and how to attain EID tags for show livestock.




Beef Checkoff Work

This week ACA staffer Erin Beasley is working with the Auburn University Hospitality and Restaurant Management students.

Tuesday, September 1 she gave a lecture to students about cattle production and beef quality information Barney Wilborn from the meat lab covered pork quality. 

Thursday the students will do a lab at the Lambert-Powell Meat Lab to see how cattle are graded and how to fabricate a carcass. There are about 50 students in the class and most will go into a management role with a hotel, restaurant, resort or catering company. They will need to understand beef and how to order product with their job.


Promoting ACA

In the past week, ACA staffer Kayla Sellers has made multiple trips to Auburn to speak to different ag communications clubs and classes on the impact social media has in agriculture! While there, Kayla promoted ACA membership and online engagement to the millennial audience and got feedback on what social media they preferred! She will apply this information she learned going forward in her online endeavors!


The MOOseum Renovation

Yesterday, September 1, ACA staffers Billy Powell, Curt Berry and Kayla Sellers met to continue working on The MOOseum remodel project! Exciting things are in the future for The MOOseum, and we are looking forward to offering Alabama's youth a more modernized learning experience about the beef industry!

If you're interested in booking a tour for your class, contact Jessica or call (334) 265-1867.

Alabama General Fund

Today, ACA Executive Director Dr. Billy Powell will join with other Alabama ag leaders at a press conference called by Ag Commissioner John McMillian to discuss the impact of potential budget cuts in his department. These budget cuts could be a result of the budget voted on by the Alabama legislature during the Special Session.

Legislative Update

Speaking of Special Session, Gov. Robert Bentley called a second Special Session to begin Sept. 8 on Capitol Hill in Montgomery.

In preparation for the Special Session, the Ag Coalition will meet in the ACA building Sept. 8 to prepare for and discuss possible legislation to correct the $200 million shortfall in the General Fund.

Marketing Plan Meeting

With cattle sales down significantly for the year, ACA staff met today (Wednesday) to discuss the marketing plan to prioritize checkoff-funded programs for the remainder of the year.



Thursday, July 16, 2015

Throwback Thursday: 1977


This week’s #ThrowbackThursday goes back to 1977 in Montgomery at the Southeast Alabama Cattle Marketing Association Sale where attendees paid their 10 cents per head for promoting beef! This sale is still happens annually and its producers continue to support the state checkoff.

From L-R are Harold Johnson, Notasulga; Inez B. Graham, Sylacauga; Henry B. Gray, Eufala; Grady Brown, Roba; Ham Wilson, ACA Executive Vice President as he accepts the check from George Walker, Opelika; Bill Lipscomb, representing @Autauga Farming Company; Oscar Jones, Prattville; Lawrence Alley, Midway and Jimmy Greene, Roba.


Bill Lipscomb is now a leader of this group of producers which will host its annual sale on August 5, 2015 at 7 p.m. and the Will Howard Smith Agricultural Center in Autaugaville, AL. 


Tuesday, June 9, 2015

Tasty Tuesday: Kabobtastic!

Kabobs are a summertime classic because they combine two things linked directly to the summer months- fresh vegetables and grilling! 

Take those fresh garden veggies, grab some skewers, marinate a great cut of beef, assemble and line those babies up on the grill. Make them tastier by mixing up a lite, taste-contrasting sauce/dip to give your pallet a fiery bite with a cool finish. 

There's loads of recipes online, but we suggest this one off of www.BeefItsWhatsForDinner.com.


Ingredients

1 pound beef Top Sirloin Steak boneless, cut 1-inch thick
1 large green, red or yellow bell pepper, cut into 1-1/4-inch pieces
12 large mushrooms
1 package (6.0 ounces) long grain and wild rice blend
1/4 teaspoon salt





Seasoning

1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoons Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

Instructions for Beef, Pepper & Mushroom Kabobs

  1. Trim fat from beef steak; cut into 1-1/4-inch pieces. 
  2. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. 
  3. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
  4. Prepare rice according to package directions; keep warm.
  5. Meanwhile place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 11 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally; season with salt. Serve kabobs with rice.
Test Kitchen Tips
To broil, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally; season with salt.