Thanks to a national checkoff partnership with the Pennsylvania Beef Council, beef was on the table Tuesday, Aug. 26, for more than 20 wellness program participants in Ambler, Pa.
As part of its Northeast Beef Promotion Initiative (NEBPI), the checkoff spoke to participants enrolled in Liberty Lutheran’s Wellness Works program as well as community health and wellness center members, educating them about beef nutrition, the variety of beef cuts and tips on purchasing beef. After viewing a quick tutorial video, the group participated in an interactive cooking demonstration where they learned to make Easy Asian Stir-Fry, which combines all the essential food groups into a single, delicious meal.
“We wanted to supply correct information about the health benefits of beef and how it can be included in weekly meal plans,” notes John Fairchild, CPT, Nutritionist ADA and Wellness Works Coordinator, who works one-on-one with the wellness program participants. “We also needed to provide the right cooking tools so it is easier for our participants to shop, store and prepare beef.”
Liberty Lutheran offers vital resources for individuals and families facing life-changing situations, from the earliest stages of life through the many stages of aging. The Wellness Works program, an employee benefit of Liberty Lutheran, provides education, group activities and individual coaching that promotes health and wellness. More than 600 employees participate in Wellness Works.
To find more delicious beef recipes, visit www.beefitswhatsfordinner.com.
For more about your beef checkoff, visit MyBeefCheckoff.com.
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.
Source: The Beef Checkoff Program
