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Beef in the Classroom brought to you by:

Published byJeremy Terry Modified over 7 years ago

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Presentation on theme: "Beef in the Classroom brought to you by:"— Presentation transcript:

1 Beef in the Classroom brought to you by:
Pasture to Plate Beef in the Classroom brought to you by:

2 Objectives Define basic terminology in the beef industry
Identify beef as a safe and nutritious protein choice Differentiate between the choices of beef Discuss the nutritional value of beef Identify cooking methods and 6 ways to save on beef in the grocery store Select beef recipes for your own kitchen

3 Beef Terminology Calf Steer Heifer Cow Bull
Young cattle, especially in its first year of life Steer Castrated male Heifer Young female that has never had a calf Cow Mature female that has had a calf Bull Adult intact (not castrated) male

4 Safe, Nutritious, and Delicious
All beef is safe, nutritious, and delicious Farmers and Ranchers implement the best animal care and handling practices Farmers and Ranchers use antibiotics responsibily and only when necessary There is a withdrawal period for every antibiotic that must be followed before the animal is sent to market Some farmers and ranchers use hormones (growth promotants) to improve efficiency Cattle are more efficient with turning their food into energy, which in turn become safe, nutritious, and delicious protein. See next slide for a quick game about hormones.

5 Choices of beef

6 Grass-Finished or Grain-Finished Beef?

7 Nutrition Over 38 lean cuts of beef Beef’s Big 10
Beef’s Competitive Advantage Check out for more information!

8 Lean Cuts

9 Beef’s big 10

10 Not All Proteins are Created Equal

11 Beef’s Competitive Advantage
ZINC 3 ounce lean beef= 154 calories 13 ½ (3 ounce) servings of salmon= 2,363 calories VITAMIN B12 7 ½ (3 ounce) skinless chicken breasts= 1,050 calories IRON 2 ¾ cups of raw spinach= 19 calories RIBOFLAVIN 4 ½ (3 ounce) servings of white tuna meat= calories VITAMIN B6 6 ½ cups of raw spinach= 46 calories

12 Cooking Methods Dry Heat Moist Heat Use for tender cuts Methods:
Broiling Grilling Oven Roasting Skillet Cooking/Sauté/Stir-Frying Moist Heat Use for less tender cuts Braising/Pot Roasting Cooking in Liquid/Stewing/Poaching

13 6 Ways to Save on Beef

14 Whatcha got cookin’ Now it is time for YOU to choose a beef recipe!
There are many recipes for all the cuts of beef. Recipe Resources Pinterest Facebook Instagram Twitter While visitng beefitswhatsfordinner.com, check out the interactive meat case to help you select different beef cuts and recipes. Now it is time for YOU to choose a beef recipe!

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