Here in California, we try not to restrict grilling to a single season. After all, this is the place that gave the culinary world Tri-Tip! But we can’t deny that summer grilling holds a special place in our collective hearts. And when it’s beef on the grill, the sound of that sizzle is unmistakable. …
The farm to fork trend is everywhere and with summer grilling season approaching the Beef. It’s What’s For Dinner. brand, funded by the Beef Checkoff, is sharing how raising sustainable beef and grilling up a juicy steak are closely connected. Celebrity Chef Lamar Moore and Rancher John Coleman Locke, owner of J.D. Hudgins Ranch, got together to talk more about sustainability and recipes. …
Remove one sense…sight. What does that do to your perception of the food? How do you perceive flavors and judge a meal if you can’t see it? That’s what more than 50 registered dietitians and other professionals in the nutrition world experienced when they attended “Shed New Light on Flavor,” a pre-conference workshop produced by the California Beef Council (CBC) in partnership with the National Cattlemen’s Beef Association (NCBA), and the Kansas and Nebraska Beef Councils. …
My family has been farming and ranching outside of Corinne, Utah since 1900 – that’s 123 years, when you do the math. Today, JY Ferry & Son, Inc. is a farming, feeding, ranching, and wetlands/wildlife operation. My brother Ben, my son Joel and I jointly manage our land resources with a cooperative and sustainable approach. …
As a contractor to the national Beef Checkoff, NCBA is focused on beef promotion and research to help drive demand for beef. However, we cannot do it alone, and that is why we value our partnerships with you. Without your efforts to get beef onto the consumers’ plates, we will not be able to maintain the strong demand we currently see for our great product. …
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