Virtual Ranch Tour: Cow-Calf Operation - Dirck and Natalie Hoagland, J&N Ranch in Leavenworth, KS
Carolyn Williams, PhD – Reducing Inflammation with the Mediterranean Diet: Cooking Happy Hour
Attendees of the checkoff-funded event learned about beef nutrition, including lean cuts of beef, and emerging human nutrition research. The checkoff-funded event addressed misinformation during a presentation by registered dietitian Amy Goodson titled “Beef Facts: Taking Your Knowledge from Rare to Well-done.” Throughout the presentation, Amy challenged five common misperceptions about beef with practical advice in a myth busting format. As the attendees acquired new information about beef nutrition, interactive culinary experiences provided these health professionals with the tools to share their newfound knowledge with clients and patients. On the first day of the virtual event, attendees were provided a live cutting and cooking demonstration with ideas on how to stretch top sirloin steak 3 ways. “Improving attendees’ skills in preparing beef enhances their effectiveness as they share new cooking skills with clients and patients in-person and on social media,” said Rippe.
The program’s professional development sessions also focused on key areas such as sustainability, animal handling and animal health and welfare through virtual ranch tours and a panel discussion with experts in the beef community. Attendees explored the beef lifecycle with ranchers, who shared their operations with attendees through virtual ranch tours and connected with attendees as they answered questions about beef production. The panel discussion had many takeaways and sound bites for the dietitian attendees to use with clients that are confused about beef production. Topics varied from humane animal handling practices to growth hormones.
The virtual checkoff-funded event concluded with a presentation by Dr. Donald Layman, a leading protein research expert, who shared the importance of protein quality, quantity and bioavailability as well as the unique role beef cattle play within sustainable diets. Lastly, attendees took part in an interactive cooking demonstration with registered dietitian Carolyn Williams. Carolyn’s “edu-taining” approach highlighted the latest research surrounding lean beef consumption and the positive impact it appears to have on inflammatory markers and health improvements when incorporated into the popular Mediterranean eating pattern. The high-quality food demonstrations left the audience both inspired and educated to incorporate lean beef into a variety of recipes.
The Nebraska Beef Council is a non-profit organization served by a nine-member board of directors. The volunteers oversee the beef checkoff in Nebraska and checkoff-funded programs. Programs for marketing and promotion are funded by the $1/head beef checkoff.