May is Beef Month!!

Beef Month is a time to celebrate the community of farmers and ranchers who work hard every day to raise safe and nutritious beef that is enjoyed by consumers around the world. The following information has been provided by the Nebraska Beef Council, the producer-funded and directed organization that promotes beef through the $1-per-head beef checkoff. For assistance downloading photos or files please contact Adam Wegner at adam@nebeef.org or call 800-421-5326.

Nebraska Beef Facts

Agriculture is the #1 industry in Nebraska and cattle production represents the largest segment of the industry.  LEARN MORE

National Beef Statistics

Cattle are raised in every state across the U.S. for consumers all over the world.  LEARN MORE

Articles

The articles below are available courtesy of the beef checkoff. Click on the photos to download or save a full sized version. If you need assistance or if you are looking for specific content not found on this page, please conatact Adam Wegner - adam@nebeef.org

Will Beef Make Your Child a Better Athlete?

The University of Nebraska is conducting research to explore the associations among beef intake, iron status, and athletic performance in Nebraska youth athletes.

Full Article

Research Seeks to Enhance Beef Value

The University of Nebraska is conducting research to better understand tenderness and to evaluate the impact of dietary fat sources on beef color stability.

Full Article

New Device Aims to Improve Beef Safety

The U.S. Meat Animal Research Center has recently developed a new device for beef trim pathogen testing that could soon be implemented in beef packing facilities.

Full Article

Councils Connect Dietitians with Beef Community

Nebraska and California Beef Councils collaborated to provide culinary dietitians with a taste of beef production in California.

Full Article

MBA Program Reaches 10,000 Grads

The beef checkoff’s Masters of Beef Advocacy program reached 10,000 graduates leading the way in advocating for the beef industry.

Full Article

Checkoff Logs Record 3,300 BQA Certifications

More than 3,300 producers from across the country became Beef Quality Assurance-certified in the fall of 2016.

Full article

Images

Click on the "Full Image" link to download the original photo file.

Calves

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Cow & Calf

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Sillhouette

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Feeding

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Water Tank

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Feed Bunk

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NBC Logo

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Beef Check

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Beef Primals

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Beef Month

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My Plate

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BIWFD

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beef-grain-burger

Hamburger

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four-seasons-beef-and-brussels-sprout-chopped-salad

Salad

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confetti-beef-tacos-horizontal

Tacos

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spicy-nacho-beef-pizza-square

Pizza

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Porterhouse-Steak-with-Corn

Porterhouse

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thyme-rubbed-beef-round-tip-with-roasted-onion-and-pear-wild-rice-horizontal

Roast

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Rancher Recipes

The recipes below are favorites from Nebraska ranching families. For a full listing of beef recipes and images, visit www.BeefItsWhatsForDinner.com

Dawn's Classic Meatloaf

1 ½ lbs lean ground beef

1 egg
1 c. oatmeal (quick)
½ onion chopped fine
salt & pepper to taste

Sauce
2 c. ketchup
½ c. brown sugar
3 T. white vinegar

Mix ground beef, egg, oatmeal, onion, salt & pepper. Place in 11” x 7” baking dish. Mix sauce ingredients well and pour over meat mixture. Bake in 350° oven for 30-40 minutes or until center is at least 160°. Makes 4-6 servings.

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Joan's Beef Slider Sundaes

1 pound lean hamburger (makes 8 sliders)

1 tsp Lawry’s Garlic Salt
1 Package Slider Buns

Mix hamburger in ¼ cup sizes. Flatten to ½” thick. Grill at medium high heat for 3 minutes per side. 

Blue Cheese Butter:  Mix one stick softened butter, ¼ cup blue cheese crumbles and 1 tsp Worcestershire sauce  

Suggested combos include:  Beef, Bacon, blue cheese butter and peanut butter; Beef, Bacon, Cheese, Onions, Pickles and BBQ Sauce; Beef, lettuce, mushrooms, bacon and Hamburger Sauce. Top each bun with a cherry tomato!

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Sherry's Branding Day Brisket

4 lbs. beef brisket

2 tablespoons liquid smoke 
1 tablespoon onion salt
1 tablespoon garlic salt

Place beef brisket on heavy duty foil. Pour liquid smoke over the brisket. Sprinkle both sides with onion salt and garlic salt. Wrap brisket tightly in foil and seal well. Refrigerate overnight. Leave brisket wrapped in foil and place in a large roasting pan and bake 5 to 6 hours in a 300 degree F oven. Remove from oven, let brisket rest for 20 minutes, slice & serve with buns or tortillas.

Optional sauce:1 1/2 Tablespoons brown sugar; 1 cup ketchup; 1/4 cup water; 1 tsp celery salt; 1 tablespoon liquid smoke; 2 tablespoons Worcestershire sauce; 1 tsp mustard powder; salt & pepper to taste. Serve on the side with brisket.

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Gina's BBQ Meatballs

1 ½ lb. ground beef

1/3 C. oatmeal
½ C. milk
½ tsp. pepper
1-1/2 tsp. salt
1 T. onions

Sauce:
3 T. flour
2 T. Worcestershire sauce
3 T. vinegar
1 tsp. chili powder
2 T. sugar
2 C. tomato juice

Mix beef, oatmeal, milk, salt, pepper and onions. Shape into balls. Roll in flour and brown. Mix the 3 tablespoons flour and remaining ingredients to make a sauce. Pour over meatballs. Bake at 325 degrees for 1 hour or until heated through. May cook in crockpot on high for 3 hours. .

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