Georgia’s Team Beef is a community of runners who recognize the nutritional benefits of lean beef and the vital role high-quality protein plays in their training. Georgia Beef Board (GBB) Director of Public Relations Taylor Evans says Team Beef is growing.
Members of Georgia’s Team Beef work with the GBB to spread the positive message of beef. They share the beef story and participate in races on behalf of Georgia’s Team Beef and are provided with a jersey to wear while running. Learn more about becoming a member on the GBB website.
Cargill’s Dairy Beef Accelerator is a collaboration between the meat packing company and industry partners. The three-year producer-led program focusing on what has become known as “beef on dairy” crossbreeding has, according to Cargill, the potential to advance efficiencies of the supply chain and address climate change, while continuing to provide consumers with high-quality protein. The program is designed to support producers in better understanding the opportunities of beef on dairy.
According to Cargill, an early outcome of this project is research conducted by Texas Tech University, which provides additional insight into the sustainability impact of the practice, as well as benefits to beef and dairy producers. The study demonstrates promising benefits for producers, the environment and consumers. For example, initial research indicates that compared to purebred dairy calves, beef on dairy calves can provide higher-quality beef products without impacting current milk production efficiencies; beef on dairy calves show greater feed efficiency (compared to purebred dairy calves), which lowers the environmental footprint associated with their production; increased feed efficiency significantly reduces greenhouse gas (GHG) emissions; the practice benefits meat quality. ‘Beef on dairy’ delivers increased volumes of higher-grading beef carcasses, providing feedyard operators more access to value-based marketing opportunities as well as pass-back — beef on dairy calves are more valuable in the marketplace for dairies than purebred dairy calves.
Dr. Dale R. Woerner, Cargill Endowed Professor in Sustainable Meat Science, is an Associate Professor in the Department of Animal and Food Sciences at Texas Tech University with expertise in the area of meat science. Woerner, who earned his Ph.D. in Animal Science/Meat Science from Colorado State University, focuses his research and teaching efforts on meat quality—the sensory properties of meat, meat composition and meat grading—as well as the effect of animal production systems on meat quality, food safety and sustainability.
“Producers are at the forefront of leading the industry as whole, advancing both the efficiency and resilience of the food system,” Woerner said. “The beef and dairy industries have the opportunity to work together to produce even more efficient beef animals. Crossbreeding dairy cows to complementary beef sires can advance sustainability by reducing the environmental impact and improving profitability.”
Over the coming years, the Dairy Beef Accelerator will provide resources to help interested beef and dairy producers begin their journey to ‘beef on dairy,’ as well as create opportunities for peer-to-peer learning and sharing of experiences with the practice.
Heather Tansey is the Sustainability Director for Cargill Protein & Salt and Animal Nutrition & Health. Tansey has nearly 20 years of experience in the sustainability field. Currently, she leads Cargill’s Protein and Animal Nutrition sustainability teams to develop and execute Cargill’s Sustainable Animal Protein Strategy which addresses sustainability challenges and opportunities throughout the animal protein value chain.
“Connectivity across the beef and dairy supply chains is critical to further understanding the potential impact of beef-on-dairy crossbreeding,” Tansey said. “We have a role to advance understanding of the practice by investing in research, while providing support to remove barriers for interested producers.”
In a 2020 interview with The Fence Post, Troy Marshall, who was then the Director of Commercial Marketing at the North American Limousin Foundation said historically, dairy feeders have been severely discounted from a retail yield standpoint because they weren’t competitive from an efficiency or quality standpoint. With the increased use of beef bulls on dairy cows, he said that’s no longer the case and the resulting calves are good quality. The majority are being bred to Angus bulls but he said some dairies are electing to use Limousin or LimFlex, Charolais, Simmental and SimAngus to make a product competitive with conventional beef, maybe even more so given the uniformity and consistency of the dairy cow base.
Beef on dairy producers, he said, have the advantage of traceability and the year-round calving adds up to the advantage of a supply advantage. Marshall said the efficiency of increased product tonnage without adding females to the nation’s cowherd is a boon to supply and to the seedstock industry supplying the terminal trait-focused genetics.
The majority of these beef sired cattle are being fed, he said, in the central Plains region. While they still are remaining on feed longer than beef cattle, most of the major feeder complexes and packers have beef on dairy programs in place to assure market access with a premium. From a quality grade and yield standpoint, the beef on dairy carcasses are competitive, he said, though disadvantages in feed efficiency remains but it is improving. From a uniformity and consistency standpoint, they have an advantage.
The Dairy Beef Accelerator is connected to Cargill’s BeefUp Sustainability initiative, a commitment to achieve 30% greenhouse gas (GHG) intensity reduction across the North American beef supply chain by 2030.
WASHINGTON, April 1, 2021, Rong Shing Trading Inc., a Brooklyn, N.Y. firm, doing business as Double R Trading Inc., is recalling approximately 3,365 pounds of Chinese style hot pot base products containing beef tallow. The products were imported from the People’s Republic of China, a country ineligible to export beef to the United States, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The Chinese style hot pot base products were imported on or around February 14, 2020. The following products are subject to recall:
450g Plastic vacuum wrapped packages containing a “Lee’s 52° Da Zhuang” Hot Pot Base and a Sell By date of January 29, 2022 on the label.
300g Plastic vacuum wrapped packages containing a “Lee’s 45° Da Zhuang” Hot Pot Base and a Sell By date of June 30, 2021 on the label.
The product labels are written in the Chinese language. Refer to the label link here for additional product information. The products do not bear an establishment number nor a USDA mark of inspection. These items were shipped to retail locations nationwide.
The issue was identified after FSIS received a consumer complaint.
There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about a reaction should contact a healthcare provider.
FSIS is concerned that some product may be in consumers’ homes. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify theircustomers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
Consumers and members of the media with questions about the recall can contact Ling Zhao, Manager, Rong Shing Trading Inc., at (718) 308-1177 or firstname.lastname@example.org.
Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.
Seaweed looks set to become an increasingly important foodstuff in the future. It grows quickly and without pesticides. Moreover, it grows in the sea so it does not require any scarce land or freshwater. On top of that, it is highly nutritious; packed with minerals and fiber. “Seaweed is delicious as well. It’s a true flavor enhancer for both sweet and savory flavors,” explains Mendelt Tillema, founder of UmaMeats. Tillema came across seaweed and its promising applications during his courses in plant sciences at Wageningen University & Research. “The idea kept bouncing around in my head,” he says. This is how his start-up UmaMeats gradually began to grow. He uses seaweed as a meat enhancer in this.
UmaMeats’ meat products are made up of a unique combination of beef and seaweed. Less fat and salt are needed thanks to the flavors of the seaweed. This makes the burgers and sausages healthier and more sustainable. “My goal is to make the responsible choice also the logical choice,” states Tillema. That seems to be working. UmaMeats’ latest burgers earn an A in the Nutri-Score, while most meat products score a C or D.
The Nutri-Score was introduced to allow consumers to quickly see if a product is healthy or not. Consumers can then use the score to conveniently compare products with each other. In the calculation of the score, protein and fiber are seen as positive ingredients. Salt, fat and sugar are deemed unhealthy ingredients. This results in a score on a scale from A to E.
“It is actually a kind of scale for nutritional ingredients. The score quickly gives consumers a general idea of the nutritional value of a product,” says Tillema. “This method in itself is not perfect. It is also important to take a look at the ingredients in a product. The rule of thumb is that good products contain few different ingredients. If a product has five to six ingredients without any frivolous names, it is usually good. The ingredients will then naturally have a good mix of nutrients.”
He sees the Nutri-Score as a tool to raise awareness about what people are eating. Being more aware of what is in the food you eat is very important to Tillema. “Half of the population is overweight, and the vast majority of that is due to the food that is on offer,” he says. In addition to developing sustainable meat products, the student entrepreneur also started looking at the psychological aspect of eating. “When we shop, we make a lot of unconscious choices,” he explains. “Subconsciously, we often choose on the basis of taste. That’s why I’m convinced that healthy and sustainable food should be especially delicious. Then people will automatically choose what is better.”
Step by step
In this respect, meat products, such as hamburgers and sausages, are ideal to start with: Lots of people like to eat these. Replacing part of the meat with seaweed already has a huge positive impact on the environment. “That’s how we move forward step by step,” Tillema states. Wageningen University & Research is the leading university in the Netherlands when it comes to food and agriculture.
“Many students have a strong sense of wanting to improve the world,” says Tim Daalderop, incubation manager at StartHub. This organization helps students set up and run a business. Students can take courses and workshops on entrepreneurship at StartHub, and they also get personal guidance. “For example, students come up with ideas during their studies that they want to take further; we can support them with that,” Daalderop continues. “Mendelt Tillema is just such a student. He has completed a bachelor’s degree, but is not really cut out for the science world. He’s keen to do things. Then it’s a logical step to go into business.”
In the old days, all students at a university were trained exclusively as scientists; that has not been the case for a long time now. Daalderop: “At the university, and certainly in business, everyone works in teams. Solution-oriented work is paramount. It is important that students gain experience in this, for example through entrepreneurship.” Besides, it’s also just a lot of fun. A StartHub community has been created, made up of participating students and coaches, who organize a barbecue in the summer, for instance. Then everyone gets to enjoy Tillema’s creations there one more time. “It’s a lot of fun when we all get together and taste things at times like that,” he laughs.
UmaMeats’ meat products have been available at the wholesaler Sligro since 2018. Apart from that, various caterers and chefs serve the enhanced meat in hotels, hospitals and restaurants. “These products are highly versatile because they offer added value in several ways,” says Tillema. Except that, due to the corona crisis, this sector is at a complete standstill at the moment. “That’s why we are taking the time now to keep on developing,” he adds. The entrepreneur is working on new recipes and a new concept for supermarkets.
On the supermarket shelves, the start-up is up against large companies that can produce meat very cheaply and have gigantic marketing budgets at their disposal. “Those companies know exactly how to tap into the subconscious of consumers through marketing and, for example, packaging materials,” he says. And the meat is often relatively cheap as well. “Marketing meat as cheap as possible is not our goal. We want to offer an alternative that is not only appetizing, but that also boasts a high nutritional value.” The student entrepreneur believes that the Nutri-Score does help with that. “It provides consumers with a clear point of reference to compare products, in addition to price and packaging.”
When it comes to developing the business, Tillema can still rely on support from StartHub, such as from coaches. “Through StartHub, we also have access to a large network, both inside and outside the university,” the student points out. “For example, we can quickly liaise with scientists on substantive matters. Also, there is currently a student who is doing his graduate research on the new concept that we are developing. That’s a cool interrelationship with the university.” It is also important for the university to mentor students and staff in entrepreneurship. Daalderop: “It is one of the ways to transfer knowledge from the university to society. That is one of our important tasks.”
What’s more, according to the incubation manager, large organizations like universities can also learn something from resilient young entrepreneurs. “Most universities are historically unwieldy organizations that move slowly, but entrepreneurs can adapt and change quickly. Entrepreneurs have little use for lengthy policy processes; they need prompt support for specific questions,” Daalderop says. “That gets universities out of a rut and provides new insights.”
Over the coming period, Tillema will focus on further developing his business. For instance, in addition to the present range of sausages and hamburgers, other meat products are expected to come onto the market in the next few months. He will also continue to research seaweed, partly in collaboration with Wageningen University & Research, with the aim of making food tastier and healthier. Tillema: “It would be really cool if we can put seaweed as a functional ingredient on the map in Western Europe within the next ten years.
4TU: THE SPIN-OFF FROM THE SPIN-OFF
The spin-off from the spin-off series is an initiative of 4TU Federation and Innovation Origins. Here you can read stories behind the spin-offs of the four Dutch technical universities and the Netherlands Organisation for Applied Scientific Research (TNO). In spin-offs, science and entrepreneurship come together to bring a new technology to the market. They are a driving force behind innovation in the Netherlands.
JOHNSTON, R.I. (AP) — Where’s the beef? Still very much on the mooove in Rhode Island.
More than a month after escaping while being unloaded at a slaughterhouse, a 1,600-pound (725-kilogram) steer is still roaming the streets of Johnston, about 10 miles (16 kilometers) west of Providence.
Police said Wednesday in a Facebook post that although they’ve been keeping loose track of the steer’s whereabouts, they can’t chase it, so their goal is to keep it contained to wooded areas where it can’t endanger drivers or itself.
Officers posted a blurry nighttime photo of the bovine showing it on a residential street near a “Support Our Police” yard sign, and said it appears to be healthy and well-fed.
“Though it appears in this picture that it backs the blue, the escaped Johnston cow is still on the lam,” police wrote. “Where now, brown cow? We have been actively tracking and monitoring the cow since its great escape. Help us bring this story to a good conclusion.”
On Feb. 4, after the animal first bolted when a wholesaler lost control of it outside Rhode Island Beef & Veal in Johnston, a startled Uber driver reported seeing it hoofing its way through an intersection as he was waiting for a traffic light to change.
It later was sighted in Providence, where local authorities contacted the Department of Environmental Management and animal control. Neither agency had the resources to capture and transport the animal, according to a police report.
Authorities are urging anyone who sees it to alert police and not attempt to corral it themselves.
“Stay clear of the steer,” they posted. “Please leave the capture to professionals.”
RAPID CITY, S.D. (KOTA) – Have a corned beef hash you don’t know what to do with? Here’s a great idea for you!
In a skillet, sauté a small diced onion and small diced red pepper in 2 tablespoons of butter until soft but not browned. Add 3/4 cup sour cream, 1 teaspoon of dried mustard, a dash of cayenne pepper and an eighth teaspoon of black pepper, mixing well.
Empty corned beef hash into a bowl. Add sour cream mixture and stir to combine. Add a bit of salt, if needed.
Put in a casserole dish and cook in a preheated 400 degree oven for 25 minutes until hot and bubbly. Top with some sliced or chopped boiled eggs and chopped parsley when serving.
2020 was a difficult year for U.S. red meat exports to Colombia, where COVID-19 took a major toll on meat demand and consumer spending. With demand expected to rebound this year, the U.S. Meat Export Federation (USMEF) is looking to expand the retail presence of U.S. pork and beef in Colombia. Joe Schuele has more details.
According to USMEF, last year U.S. pork exports to Colombia totaled 67,000 metric tons valued at $147 million – down about one-third from 2019. Beef export volume also dropped by nearly one-third to 4,553 metric tons, valued at just under $20 million (down 22%).
Weld Food Bank and non-profit organization Beef Sticks for Backpacks are distributing roughly 4,500 nutritious beef sticks every week in a partnership that is aimed at fighting childhood hunger.
The partnership between Weld Food Bank and Beef Sticks for Backpacks began in December of last year in order to enable children across Northern Colorado who are in need to receive high-quality protein through backpack programs such as the Weld Food Bank Backpack Program. Beef Sticks for Backpacks was formed by members of the Colorado agriculture community.
“Having Weld Food Bank as a key partner allows us to support more backpack programs and ultimately feed more kids,” said Dan Byers, director for Beef Sticks for Backpacks. “Their partnership has been really awesome because they come every week to pick up the sticks, they have their own backpack program and have also helped us get connected with Food Bank of the Rockies to get connected with the rest of the state,” Dan said.
Weld Food Bank is currently serving as the distribution partner for Beef Sticks for Backpacks providing beef sticks for backpack programs such as McBackpack in Fort Collins, Kidspak in Loveland and the Weld Food Bank Backpack program in Greeley. Nearly 53,000 beef sticks have been distributed this year to kids throughout the state.
Requests for backpacks has increased since March of last year but more recently has remained flat due to logistical issues backpack programs are facing regarding getting the beef sticks to kids as schools are not in regular session right now due to the COVID-19 program. Dan expects the need for backpacks to increase once all children are back in school in regular sessions.
“We are now serving more hungry children than ever in the history of Weld Food Bank,” said Bob O’ Connor, CEO, Weld Food Bank. “We are unbelievably grateful for the partnership with Beef Sticks for Backpacks, which ensures that every child will have protein over the weekend,” Bob said.
Hunger has become more prevalent nation-wide throughout last year including in states such as Colorado where thousands of children are food insecure. The need for backpack programs that provide food for kids during the weekends who might not have a meal otherwise however quality protein is generally lacking.
Beef Sticks for Backpacks partners with Colorado State University (CSU) to manufacture the beef sticks. The CSU Meat Science Lab at the JBS Global Food Innovation Center has played an essential role in ensuring beef sticks can be produced safely and efficiently.
Weld Food Bank and Beef Sticks for Backpacks are hoping that this partnership will continue for years to come so that they may continue to feed children in need.
“Weld Food Bank have been willing to help us figure out a partnership for years to come,” said Dan. “We see it continuing for the foreseeable future,” Dan said.
For more information regarding Beef Sticks for Backpacks, visit: www.beefsticks.org and watch the following video: https://www.youtube.com/watch?v=fEyCBqzDP90&t=26s or to view their Facebook page, visit: www.facebook.com/BeefSticksforBackpacks