Facebook to Release Russia Ads, Beef up Election 'Integrity' – U.S. News & World Report

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U.S. News & World Report

Facebook to Release Russia Ads, Beef up Election 'Integrity'
U.S. News & World Report
Facebook to Release Russia Ads, Beef up Election 'Integrity'. Facebook says it will release the Russia-backed, potentially illegal election ads that ran on its platform to congressional investigators. Sept. 21, 2017, at 7:09 p.m.. Facebook to Release

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Taiwan shop serves world's most expensive beef noodle soup – CNN

(CNN) — In a city where a bowl of noodles doesn’t usually cost more than $6, a shop in Taipei has been charging $325, or TWD10,000, for its beef noodle soup — and diners are happily paying for it.
Beef noodle shop Niu Ba Ba, founded in 1990 in Taiwan, serves just eight types of beef noodles — ranging from the classic Beef Father Beef Noodle Soup ($16) to the most expensive — the Presidential Beef Noodle Soup ($325).

“The price of our cheapest noodles seems astronomical to some,” says Eric Wang Yiin Chyi, second-generation owner of Niu Ba Ba. “But our way of making beef noodles differentiates us from others.”

Each bowl of soup features at least four different types of premium beef cuts from the United States and Australia. Only the best and well-marbled cuts — such as ribbon steak and ribs — are used in the Presidential Beef Noodle Soup.

Beef is braised and frozen for three days before being cut in a specific shape to achieve the perfect texture and flavor.

Six stocks are blended to complete the broth. Five types of noodles can be paired with different options and preferences, allowing diners to customize their orders.

Wang: We do the opposite of what others would do

Wang Yiin Chyi (right) and his father Wang Tsung Yuan are both huge beef noodle fans.

The shop has amassed a large following and attracts travelers from around the world. But success didn’t come easy.

After spending more than two decades in Canada, Wang Tsung Yuan — the original founder of Niu Ba Ba and Eric Wang’s father — decided to return home to Taiwan and open a beef noodle shop in 1990.

“The flavor wasn’t quite right for the taste of the people in Taiwan then and business looked bleak,” Wang tells CNN Travel. “My father’s partner backed out after just 11 days.”

Determined to create the world’s best beef noodle soup, Wang Tsung Yuan spent years refining the recipe.

Unlike most businesses, as Niu Ba Ba’s clientele expanded, the shop shrank. In 2007, Niu Ba Ba moved to a new but smaller location.

“It seats about 18 to 20 customers at most,” says Wang. “We were less likely to focus on perfecting each bowl of noodles if there were more customers. It’s quality over quantity.”

Why TWD10,000?

The TWD10,000-a-bowl beef noodle soup.

The shop’s been serving Presidential Beef Noodle Soup for about 20 years but the staggering price tag was only finalized in 2007.

“The price tag was left blank for almost 14 years — we asked customers to pay what they thought it was worth. Many said they were willing to pay TWD10,000 for the noodles. And in 2007, we decided to make that the official price.”

Wang recommends making a reservation two days in advance.

So after a lifetime of eating noodles, has Wang grown tired of slurping back the Taiwanese staple? Not a chance.

“My father and I are both huge fans of beef noodles,” he says.

“When eating out, we still order beef noodles wherever we can. We even order beef noodles when dining in Din Tai Fung — the [Michelin-starred] restaurant that’s only famous for its xiaolongbao.”

Niu Ba Ba, 149, Section 6, Minquan East Road, Taipei City, Taiwan; +866 287917187

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Meet the Golden Gophers 2017 Beef Team, here to serve you – Minnesota Farm Guide

The seasons come and go, as do the members of the University of Minnesota Beef Team. We figured it was time for a little update on your core team in 2017.

Ready to help with all beef and agricultural-related subjects, we appreciate the chance to meet every producer in Minnesota.

So here we go:

• Nicole Kenney Rambo joined the University of Minnesota Extension Beef Team in 2013 as the Feedlot Extension Educator and is based at the Mid Central Research and Outreach Center in Willmar, MN. Nicole completed her undergraduate work in Animal Science at Texas A&M University, has an M.S. in Beef Cattle Nutrition from the University of Kentucky and is completing a Ph.D. in Beef Cattle Nutrition at the University of Minnesota. In her role with the Beef Team, Nicole develops research-based educational programming in a variety of media formats and participates in applied feedlot research. Nicole’s primary areas of interest are feedlot nutrition and management and her current research focus is improving feedlot efficiency through resource management.

• Alfredo DiCostanzo is a professor and Extension animal scientist with responsibilities for state-wide programming in beef cattle nutrition and management. He has been with University of Minnesota Extension for 24 years. His programs focus on researching, developing and disseminating strategic nutrition and management interventions that enhance beef cattle production and economic efficiency. Specific areas of research and extension programming are: evaluation of distillers grains nutrient characteristics and handling, distiller’s inclusion strategies, feedlot facilities and facilities management, fine-tuning nutrient requirements for growth and reproduction to enhance production efficiency, preparing and marketing feeder calves for sale, effects of pre-weaning and backgrounding strategies on feedlot performance and carcass traits.

• Ryan B. Cox is an associate professor and Extension meats scientist who leads extension programming in the areas of food safety, HACCP sanitation and auditing, and meat processing including product derived from game. He joined the University of Minnesota Department of Animal Science in 2008 and has led meat science research efforts on pre-harvest effects on meat quality with special emphasis on alternative feeds (co-products) and alternative finishing systems and beef quality and sensory traits. His laboratory is housed in the Andrew Boss Laboratory of Meat Science (ABLMS) building on the St. Paul campus where he focuses on evaluation of the effects of pre-harvest feeding and management strategies on lipid oxidation of resulting meat products. The University of Minnesota is recognized nationally for having one of only a few laboratories in the country which makes lipid oxidation their emphasis. Further, through public-private partnerships, ABLMS continues to serve the beef and other livestock sectors in a financially efficient manner.

• Eric Mousel is the Extension cow-calf educator for the University of Minnesota. He is a native of Nebraska and a graduate of the University of Nebraska-Lincoln. Eric worked as the Extension range livestock specialist at South Dakota State University and served as head of the Department of Agriculture at Northwest Missouri State University before arriving in Minnesota. His background in range science and range management has contributed to his success as a forage management specialist for the team. Producers and other educators often rely on Eric’s expertise on cover crop species selection and management, grazing plans and management, and factors determining economic success in cow-calf operations.

The team could not operate without the skillful (sometimes not so) help of many graduate and undergraduate students, and staff both at the Department of Animal Science and outlying research stations. We strive for open collaboration and encourage participation by these individuals in all types of projects, but in particular, outreach projects. These experiences help to make our young team members more successful in their chosen careers.

The team also wishes to express gratitude to all the allied industry representatives and technical staff who regularly work with us to design, conduct and interpret research and education programs for cattle producers in Minnesota and the U.S.

Without their continued support, the work of the University of Minnesota Beef Team would come to a stop. Special mention of thanks is made to staff of the Minnesota Farm Guide for permitting us to divulge results of research and education efforts to a wider audience in the Upper Midwest.

Lastly, the team is grateful for the trust Minnesota cattle producers, meat processors and government agencies have placed on our efforts to advance the beef industry in the state. Please look for the next scheduled contribution to this column in two weeks.

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Downtown Jacksonville steakhouse investor's beef with JEA gets mayor's attention – Florida Times-Union

The long quest to turn a century-old, downtown Jacksonville building into an upscale steak restaurant called Cowford Chophouse has gone through Historic Preservation Commission meetings, City Council sessions, courthouse hearings, and construction delays.

The action moved last week to a City Hall conference room, where Mayor Lenny Curry convened a meeting of top officials from his staff, JEA, and the investor behind the multimillion-dollar renovation to work through the latest flare-up.

The gathering came after Jacques Klempf, whose group bought the abandoned building in 2014, fired off emails to Curry that accused JEA of being a “total detriment to downtown re-development” in his dispute with JEA over whether its underground utility equipment poses a risk to the foundation of his building.

The oven-hot rhetoric cooled somewhat in wake of that meeting.

“Everybody is working toward an amicable solution,” said Natalie DeYoung, spokeswoman for Cowford Chophouse.

Taxpayers have a financial stake in the place. The city provided a $500,000 grant and a $250,000 loan in 2014 for the work. Cowford Chophouse LLC is pouring millions of its own money into the renovations.

Curry said when Klempf sent him the angry emails, he decided to get everybody in the same room because the city needs to do what it can to promote private investment, whether it’s in downtown or elsewhere.

“We want government to be an ally, not an obstacle,” he said.

The meeting, whose attendees included JEA Chief Executive Officer Paul McElroy and city Chief Administrative Officer Sam Mousa, didn’t entirely resolve the dispute. But Curry said the meeting put a framework in place for further talks while the renovation stays on track.

The original target date for opening the restaurant was summer 2016, but the renovation is taking far longer. Cowford Chophouse isn’t giving a new target date for the grand opening.

Previously known as the Bostwick Building, the two-story structure came close to being demolished before the city went to court to obtain possession of it. The city then sold it to Klempf, who unveiled plans for a steakhouse at the corner of Bay and Ocean streets in the entertainment district known as The Elbow.

DeYoung said the renovation has fixed the major foundation problems that existed when Klempf bought the building. The foundation is fine now, but Klempf, working with an engineering firm, is concerned that the foundation “could be compromised over time,” DeYoung said.

At issue is an underground structure called a vault that contains transformers that are part of the electrical grid serving downtown. When water gets into the vault, JEA uses a pump to remove it.

Klemp contends that pump also pumps silt from underneath the building into the storm drain, and that as a result, the foundation suffered damage in the past and the same thing will happen again in the future. He wrote to Curry the vault has needed repairs for at least 10 years.

JEA says that’s not the case. Utility spokeswoman Gerri Boyce said the “grit” in the water pumped out of the vault is a result of stormwater run-off picking up particles on the street, not from underneath the building.

“The vault in no way impedes them from opening as planned,” she said.

JEA agreed to hire an outside engineer who will inspect the site and provide findings and recommendations, which could help break the impasse.

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Beef Board CEO highlights results of Beef Wise study – Delta Farm Press


by Polly Ruhland, Cattlemen’s Beef Board CEO

Beef WISE study”Diets are boring!” 

“I hate trying to lose weight, it’s no fun.” 

“Who wants to eat salad for dinner every night?”

Do these sound like excuses you’ve heard from friends or family when it comes to exercise to lose weight?

Well, if you missed it, the news is out and it’s exciting: the new Beef WISE study found that lean beef, as part of a healthy, higher-protein diet, can help people lose weight while maintaining muscle and a healthy heart. 

The Beef WISE Study adds to the growing body of research demonstrating the role of lean beef in heart-healthy diets and strong bodies. This includes another beef-checkoff funded study called BOLD (Beef in an Optimal Lean Diet), and independent research DASH (Dietary Approaches to Stop Hypertension). 

Building on Previous Research

In recent years, higher-protein diets have become a popular diet strategy for weight loss. Dietary recommendations such as the 2015 Dietary Guidelines for Americans may suggest that eating patterns with lower intake of red meats are associated with a reduced risk of obesity. However, these recommendations to limit red meat are based primarily on observational studies, whereas clinical trials such as the three I mentioned largely found no detrimental impact of lean red meat consumption on markers of cardiometabolic health during weight loss or weight maintenance. 

Red meat is a major contributor of protein in the American diet and represents 58% of all meat consumption in the United States, thus its exclusion from the diet can pose as a barrier to sticking with a higher-protein diet for the long-term.

A Protein-Conscious Consumer Environment

Few clinical trials have compared different high-quality protein sources to understand their effectiveness in a weight loss or maintenance diet. The Beef WISE study did a direct comparison of the State of Slim eating plan with half the participants consuming four or more weekly servings of lean beef as the only source of red meat, compared to participants who did not consume any red meat during the study. Subjects in both groups lost equal amounts of body weight and fat mass while preserving muscle.

The WISE study, made possible by a research grant from your checkoff, demonstrates that lean beef doesn’t have to be restricted in a higher-protein diet and is just as effective as other protein choices in supporting healthy weight loss and leaner bodies. 

In order to get this good news out to health and fitness leaders, your checkoff sent custom emails along with a press release to approximately 150 targeted media outlets and reporters. These selected outlets cover health and fitness for consumers or are nutrition/science-focused publications

Be proud of your checkoff’s work in this arena as this study is great news for people who enjoy beef but may have been told they should avoid it while following weight loss diets. It underscores, once again, lean beef can be part of a healthy, higher-protein diet for weight loss.

For more information about your beef checkoff investment, visit MyBeefCheckoff.com. 

Source: Cattlemen’s Beef Promotion Board

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After TPP withdrawal, US beef farmers face big Japan tariff – USA TODAY


After a decade-long decline, low prices, strong disposable incomes and a guarded thumbs up for the healthiness of red meat have combined to give beef a resurgence.

TOKYO — In unwelcome news for American farmers, Japan said Friday that it was imposing emergency tariffs of 50% on imports of frozen beef, mainly from the U.S.
Finance Minister Taro Aso announced the move Friday, saying he was prepared to explain the decision to the U.S. side.

“The tariff will take effect automatically as the volume of the imported US frozen beef exceeded the quota set by law,” Aso said, “So this is what has to be done.”

Japan’s beef farmers are famed for their luscious marbled Kobe beef and other delicacies, and the government has long used tariffs and other measures to protect its farmers from foreign competition. Still, prices for imported beef tend to be half or less those for beef from domestically-raised cattle.

The U.S. and Australia account for 90% of all imports of frozen beef, which is mostly used by beef bowl, hamburger and other fast food outlets.

The usual tariff rate for frozen beef imports is 38.5%. Under World Trade Organization rules, Japan can introduce safeguard tariffs when imports rise more than 17% year-on-year in any given quarter.

U.S. farmers had been hoping for wider access to Japan’s lucrative market through a Pacific Rim trade initiative, the Trans-Pacific Partnership. But U.S. President Donald Trump withdrew from that accord after taking office.

Trade terms Japan negotiated with the 10 other remaining members of the TPP remain in force. So Australia, the biggest rival to U.S. beef exporters with a more favorable tariff rate of 27.5% for frozen beef, will not face the same jump in tariff rates thanks to a free trade agreement reached with Tokyo as part of the TPP talks.

Relatively affordable “Aussie beef” is an increasingly popular feature of most supermarket meat sections, with Australia supplying more than half, about 55 percent, of all frozen beef imported to Japan.

According to figures from the U.S. Department of Agriculture, the U.S. supplies around 35%, though U.S. beef exports to Japan have risen recently as prices fell after the livestock sector recovered from years of drought.

The Finance Ministry reported 89,253 metric tons of frozen beef were imported so far this year.


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Beef and brains are on the menu at the British Open – San Francisco Chronicle

SOUTHPORT, England (AP) — Beef is back on the menu at the British Open, and Andrew Johnston can only hope there’s as much sizzle to be found at Royal Birkdale as there was last year when he made an entertaining run on the weekend at Royal Troon.

There are brains here, too, thanks to a last minute win Sunday by Bryson DeChambeau, who defies golf convention with his swing thoughts and has physics formulas stamped on the back of his wedges.

Golf in what seems now to be a permanent post-Tiger era remains alive and somewhat well. That’s especially true on this side of the pond, where huge crowds will turn out this week for the 146th version of what they prefer here to call simply The Open.

The winner on Sunday will be crowned championship golfer of the year. Based on the small sample size of recent major championships, it is likely to be someone you know little about.

The last seven major championships have been won by players who had never won a major in their lives. That could go to eight this week if an up and coming player the likes of John Rahm — who dominated the Irish Open in his last outing — can win this Open.

Or maybe local resident Tommy Fleetwood, who didn’t exactly come in through the front door of the pro shop when he played a few holes here and there growing up.

“It was a course I would have crept on now and again,” Fleetwood said.

The revolving cast of new winners is part of the reason this Open — and golf itself — seems to be struggling for a story line. The course may be the best in England and the field full of great talent, but even the bookies here can’t figure out who should be favored.

Gone forever are the days when Woods dominated and every conversation in the sport revolved around what he was doing.

“It shows the quality of golf that everybody plays at right now,” said Sergio Garcia, the Masters champion who is still looking for his first Claret Jug. “It’s a really high level and it doesn’t matter if you’ve won a major or not, everybody can definitely do it.”

That everybody certainly includes Garcia himself, who spent the better part of the last two decades tantalizing fans with his talent but never delivering in a major before a brilliant back nine comeback gave him the green jacket at Augusta National this year.

His Open career began as an amateur at Royal Birkdale in 1998, and he’s had several legitimate chances to win the Open, only to kick them away. But he’s now a major champion and, with a wedding set for next week, he could be a storybook champion should he emerge with the iconic jug engraved with winners of years past.

“Obviously I am excited about it,” Garcia said. “I am confident about my possibilities but I can’t tell you if I’m going to be right up there on Sunday with a chance. I’m hoping that I will be, but unfortunately it doesn’t work like that every week.”

The player nicknamed Beef certainly understands that. The bearded, portly Johnston entertained the crowd at last year’s Open, nearly upstaging a tremendous duel between Phil Mickelson and eventual winner Henrik Stenson in the final round before finishing eighth.

But Johnston has struggled to make cuts ever since, as did DeChambeau until he came through Sunday with a blistering back nine to win for the first time in the John Deere Classic.

That gave him the final qualifying berth in the Open, and a chance to demonstrate some unusual theories he has about golf, including using the same length shaft in all of his irons.

A win here would be an extreme longshot, but strange things can happen in golf. That’s especially true at a tournament where just a few years back 59-year-old Tom Watson came within a par of winning before losing to Stewart Cink in a playoff.

So maybe the search for a new hero will focus on the hometown kid with the flowing bangs who used to sneak onto Royal Birkdale to play a few holes while his dad walked the dog around the course perimeter.

A win for Fleetwood — now the No. 1 player on the European Tour — might even get him noticed in the town where he grew up. So far, his appearance here has been welcomed with a collective shrug.

“There’s nobody fainting in the street as I walk past,” Fleetwood said. “So I’m still waiting.”


Tim Dahlberg is a national sports columnist for The Associated Press. Write to him at tdahlberg@ap.org or http://twitter.com/timdahlberg

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Beef price hikes hit Denver steakhouses – Denver7 … – The Denver Channel

DENVER — After 120 years of serving steaks, The Buckhorn Exchange isn’t about to become a pasta joint.

But major beef price hikes in certain high-end cuts will soon eat into their bottom line.

“We’ve been notified that our prices are going up, and they’re going up significantly,” said Bill Dutton, the general manager and partner of Denver’s oldest restaurant. “Anytime you see price hikes of 20-30 percent, it hurts.”

Dutton said other steakhouses have been seeing the impact for the last few weeks, but he has a long-term contract that has shielded him. In the next few months, though, he has learned his New York Strip will go from costing him about $11 per pound to about $15 per pound. 

“There’s a premium price to pay for it, and now, evidently, there is a bigger premium price to pay for it,” said Dutton. “A price hike on that is going to brutalize it, but it’s not like we can’t serve it anymore. It’s a signature item.”

While some businesses have blamed the price increase on Trump’s trade deal opening U.S. beef sales to China, the National Cattleman’s Beef Association (NCBA) said it is tied to consumer demand.

“That seasonal increase has been quite strong this year, because there is a lot of demand in the marketplace for steak,” said Alison Krebs, the director of Market Intelligence for the NCBA.

Statistics show in the last two months, choice cutouts wholesale prices have also shot up almost 20 percent, which also affects restaurants.

“They are seeing those higher prices right now at wholesale, which is going to pressure their margins a bit more,” said Krebs. “Bottom line, beef is still bringing a lot of dollars to their operations.”

At Buckhorn Exchange, they are renovating the kitchen and reworking the menu with smaller portions and a more elegant presentation to help absorb the price hike.

“The value is still there,” said Dutton. “You’re just giving them a little more for the eyes and less for the stomach, and they’re happy because that is the trend for the restaurant business.”

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Brazilian Restaurants in US not Bothered by Beef Ban – CattleNetwork.com

Brazilian restaurants in the United States have no beef with the U.S. government’s ban on meat from Brazil because the steaks they serve are all-American.

Brazil is the world’s largest meat exporter but business has been marred by scandal and safety concerns and on Thursday the United States barred imports from there.

The ban will not be an issue for American diners hungry for Brazilian dishes such as picanha, a famous cut from a cow’s rump.

“It doesn’t even come close to beef from Colorado,” Joao de Matos, one of the owners of top-notch Brazilian steakhouse Churrascaria Plataforma in New York City, said of his homeland’s beef in a telephone interview.

De Matos also buys meat from Texas, the biggest cattle producing state, and said he probably would not buy from Brazil even if the ban is lifted.

“Our supplier is the same that we had for 21 years,” de Matos said. “He doesn’t even know what Brazilian beef is.”

In Chicago, the historic center of the massive U.S. meat packing industry, managers of restaurants such as Carnivale and Zed451 said their themes may be Brazilian but the beef isn’t.

“We try to use local vendors but several chefs’ recipes are specific to Brazilian regions,” said an employee at Carnivale. “And we do have a couple of meats that come from Australia.”

Brazilian steakhouse chain Fogo de Chao has more than two dozen restaurants across the United States, as well as nine in Brazil. None of the meat used at their U.S. restaurants comes from Brazil, Mary Nelson, a spokeswoman for the chain, said in an email.

A little over 7,000 metric tons of fresh beef has been imported to the United States from Brazil so far in 2017, said Eric Mittenthal, spokesman for trade association the North American Meat Institute. That is a tiny fraction of total U.S. meat consumption, he added.

Much of the Brazilian meat is imported as trimmings, which typically end up used in hot dogs, meatballs and other processed meat products.

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Pasture to plate: Beef tour gives chefs up-close look – Wichita Eagle

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Wichita Eagle

Pasture to plate: Beef tour gives chefs up-close look
Wichita Eagle
Chef Andrew Whitney has literally served tons of beef from a trendy restaurant in Nashville. At times, he has wondered about all that has gone into those thick rib-eyes or nice fillets. Now he knows, because he's seen it all: from young calves nursing

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