Retro Rad Recap: Augusta and Athens

By Dallas Duncan, Georgia Cattlemen's Association director of communications

Four burgers down, four to go.

Wednesday, the second day of Georgia Beef Board's Retro Rad Georgia Tour de Beef included stops at Sports Center in Augusta and Stuffed Burger in Athens, two restaurants that were declared "best burger" by their respecitve local publications. After an evening spent at Savannah's Thunderbird Inn, where Next Food Network Star finalist Emily Ellyn enjoyed a retro rad RC Cola and Moonpies, Ellyn and Georgia Beef Board staff were on the road to the Garden City.

"I have to say the Sports Center has been by far one of the best dining experiences I've ever had," Ellyn said. "The people are so amazing, so genuine, I can't say enough about it!"

And the burgers she tried were pretty tasty, too. Ellyn sampled Sports Center's classic cheeseburger and the "jacked up version" that included veggies and grilled onions. Both have been downtown Augusta staples for more than 30 years, owner Sandi Watkins said.

"They're made with lots of love. They're never frozen, always fresh. We make them every morning," Watkins said.

In addition to the homemade burgers, fries and onion rings, staff at Sports Center make a special sauce that gives their burgers a little kick -- Jim Hensley's Shotgun Spicy Mustard.

"It's really good. We make it and you have to wait three days to eat it so it will meld," Watkins said.

Ellyn called the burgers some of "the best cheeseburgers I've ever had," citing the classic flavor combinations and the kick of the Shotgun Spicy Mustard as her main reasons.

"You go in there and it's like a big ol' breath of fresh air, a warm hug," Ellyn said. "I am very blessed to have been a part of the burger tour now. We've had one of the best burgers. We've had the most creative, juicy, delicious burgers and we have had one of the most genuinely delicious dining experiences. I cannot wait to see where the fourth place takes us."

Georgia Beef Board staff made a quick pit stop on the way to the Athens restaurant at Double Bridges Farm, a state-of-the-art livestock facility owned by the University of Georgia Animal Science Department. Ellyn, who grew up on a Christmas tree and Texas Longhorn farm in Ohio, enjoyed getting back to her roots and seeing the university's teaching facility.

"I never thought I would see a Food Network chef on the farm," said Tyler Murray, facilities supervisor for Double Bridges and Georgia Cattlemen's Association member. "She was hilarious and I had a great time."

More Georgia Cattlemen's Association members and supporters joined Ellyn at Stuffed Burger for the final tour stop Wednesday evening. Stuffed Burger's concept is based on the Juicy Lucy restaurant featured on a Food Network episode of "Man vs. Food." In just two years of being open, the restaurant became so popular it's already had to move to a bigger location.

"We do all of our burgers stuffed. It keeps the burger very moist and juicy and gives a 'wow' factor," owner Hank Cheatham said. "You bite in and the cheese oozes out. It makes you want to take a picture of it."

Though the menu choices included a tater-tot-stuffed burger and one with a full breakfast inside, Ellyn chose to try the classic bacon-cheese-stuffed burger and one filled with roasted red peppers and pepper jack cheese. She gave them both thumbs-up and enjoyed the tater tots and ooey gooey milkshake as well.

"I loved them," she said of the Stuffed Burgers. "It's like, mindlessly simple. Why don't more people stuff a burger? The way that they do it, by putting a patty down and putting another patty on top of it causes it to not be a meatball. It's perfect."

The two-day tour was a different approach to the usual food events Ellyn attends, but she said she had a blast driving through Georgia and seeing all four of these burger joints.

"I was amazed at the amount of toppings everyone came up with. I really enjoyed seeing it wasn't just like, typical toppings, if you will," she said. "It was more like really tasty, creative, high-quality attention to detail. They were putting caramelized onions and goat cheese and eggs and really specialty farm bacon and pork. It wasn't just a burger. These people took pride in what they were serving and thought it out right to the bun."

See the rest of the tour photos on the Georgia Beef Board Facebook page.

Retro Rad Recap: Macon and Savannah

By Dallas Duncan, Georgia Cattlemen's Association director of communications

This year for Beef Month, Georgia Beef Board is turning back the clock — to the 1950s, to be exact.

"I'm a Food Network chef and I am best known for my Next Food Network Star appearance. I take the retro and make it rad with all kinds of retro redos," said Emily Ellyn, finalist on the show. "There's nothing more retro rad than a classic American burger."

That was reason No. 1 Ellyn — who spent the day dressed in an "I Love Lucy"-esque navy blue polka-dot halter dress and a handmade hamburger fascinator — agreed to partner with Georgia Beef Board and Georgia Cattleman magazine to promote Beef Month on a Retro Rad Georgia Tour de Beef this week. Along with sampling and photographing burgers to feature in the June issue of Georgia Cattleman magazine, Ellyn signed a limited amount of custom recipe cards at each tour stop and took pictures with excited fans.

Ellyn made a quick pit stop Monday night to Nu-Way Weiners in Macon to brainstorm with Georgia Beef Board staff on what burgers to order at each of the restaurants.

"At first it was like, holy moley. It was like a book," Ellyn said, referring to the stack of menus she was presented to look through. "I was a bit overwhelmed at first, thinking, 'Oh my gosh, where am I going to start?'"

The tour visited Macon and Savannah on Tuesday and will tackle Augusta and Athens today. All four restaurants were selected "best of" burger winners in their respective cities by local publications.

The first stop on the tour was Rookery, a restaurant in downtown Macon, Ga., that patrons claim was a key player in revitalizing the city scene back in the 1970s. Recently Rookery staff chose to include a locally-sourced beef product on their menu, ground beef from Rocking Chair Ranch in Forsyth, Ga. Owner Joe Ezzard is a member of Georgia Cattlemen's Association and his beef is well-known in Macon as being the beef served by Rookery and several other area restaurants.

Georgia Beef Board staff and Ellyn tried two offerings on the Rookery menu, the Allman Burger and the Walden Greenback Burger.

The Allman Burger is topped with Swiss cheese and sautéed mushrooms, a homage to the Allman Brothers Band logo being a mushroom, said Roger Riddle, marketing director for Moonhanger Group.

"We're proud that we're able to say this is a burger that is definitely a Macon burger," Riddle said.

The Walden Greenback Burger has Macon roots, too. It's named after the Walden family, which included managers for Otis Redding and the Allman Brothers Band.

"It's got a fried green tomato on it, which is such a Southern thing," Riddle said. "This is another burger that screams 'home' when you say, 'Macon.'"

He advises consumers to watch carefully when cooking grass-finished beef, such as that used on Rookery burgers.

"These burgers are leaner. Be sure not to overcook them," Riddle said. "Once you get past medium, the grass-[finished] burger that's really lean starts to get a little dry. You don't want it on there too long to make sure you're getting the juiciest burger you can get."

Ellyn raved about both of Rookery's burger dishes, but proclaimed the Walden Greenback to be her favorite of the two.

"Do you get more Georgia than that? I loved it. It was absolutely divine," she said.

The two burgers she sampled at the next tour stop in Savannah received equally rave reviews. The Retro Rad tour took Green Truck Pub by storm Tuesday evening as Georgia Beef Board staff handed out recipes and freebies during the meat-and-greet. The beef distributors for the restaurant, Del and Debra Ferguson of Hunter Cattle Company, were able to come and promote beef
during the evening as well.

Ellyn dined on The Whole Farm Burger and Blue Ribbon Burger in Savannah. The first, owner Josh Yates said, is aptly named as it contains beef, pork bacon, an egg and cheese, plus vegetables, representing both livestock and crops on a farm.

"That's definitely one of the centerpieces on the menu," he said. "The Blue Ribbon is inspired by sort of a cordon bleu. We have the ham, a nice melty Swiss and a dijon. It's just a great flavor combination."

The secret ingredient to making a true Blue Ribbon burger? Berkshire ham. The Berkshire variety of pig is known for its marbling, similar to a high-choice or even prime grade of beef.

At Green Truck Pub, Ellyn couldn't pick a favorite — she devoured them both, including a veggie patty she added to the plate to make sure she got her vegetable side dish, she said — and even asked if it was possible to get another beef burger for dessert.

"I have to say, Green Truck Pub takes the burger championship when it comes to adorning their burgers in like, creative combos that are so delicious," Ellyn said. "I am full to the brim. It was totally satisfying."

Follow the Retro Rad Georgia Tour de Beef online. Visit the Georgia Beef Board Facebook page and Emily Ellyn's Facebook page for more information. 

Retro Rad Georgia Tour de Beef: You're Invited!

The Georgia Beef Board is teaming up with 2012 Next Food Network Star finalist Emily Ellyn for a Retro Rad Georgia Tour de Beef this week to promote June Beef Month. Four hamburger restaurants in four cities were selected for this inaugural tour and will be featured in the upcoming June issue of Georgia Cattleman magazine.

"I'm looking forward to the Rad Tour de Beef - I know I will have a 'fabMOOlous' time on my quest to find the best burgers in Georgia," Ellyn says. "When asked to eat the best burgers around Georgia with the Georgia Beef Board and Georgia Cattleman magazine I replied, 'This is MOOsic to my ears!' How could I resist such a rad opportunity?"

The tour begins Tuesday, April 23, in Macon with lunch at The Rookery, followed by supper in Savannah at the Green Truck Pub. Wednesday includes lunch in Augusta at Sports Center and supper at Stuffed Burger in Athens. The public is encouraged to attend -- a limited number of autographed recipe cards will be given out at a meet-and-greet with Ellyn at each stop, and there will be plenty of beef recipes and freebies given out as well.

"Georgia Beef Board is excited to team up with Emily Ellyn for this tour," says Josh White, executive vice president of Georgia Beef Board. "Beef is an excellent source of 10 essential nutrients while only contributing 10 percent of your daily caloric intake. We are looking forward to the opportunity to share this and more information with consumers as they visit these burger restaurants with us."

The restaurants chosen are past winners of "best burger" contests put on by local publications.

RETRO RAD GEORGIA TOUR DE BEEF

Official Schedule

TUESDAY, APRIL 23

LUNCH: The Rookery

11:30 a.m.

543 Cherry Street Macon, Ga.

DINNER: Green Truck Pub

5:30 p.m.

2430 Habersham Street Savannah, Ga.

WEDNESDAY, APRIL 24

LUNCH: Sports Center

11:30 a.m.

594 Broad Street Augusta, Ga.

DINNER: Stuffed Burger

5:30 p.m.

1860 Barnett Shoals Road Athens, Ga.

RSVP on Facebook!

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Georgia Beef Board is one of 45 state beef councils funded by the Beef Checkoff. It is an organization working for Georgia's beef producers in areas of education, promotion and research. It is overseen by an 11-member board of dairy producers, beef producers, livestock market association members and Georgia Farm Bureau members. Georgia Beef Board is funded through the Beef Checkoff, where a mandatory $1 is collected for every head of cattle sold in the state. Visit Georgia Beef Board

Emily Ellyn is a celebrity chef based out of Orlando, Fla. She is the owner of Emily Ellyn Productions, Inc., and is a doctorate student in food service education at Rosen College. Visit Emily Ellyn

Georgia Cattleman magazine is the official monthly publication of Georgia Cattlemen's Association, the membership and policy organization for beef producers in Georgia. Visit the magazine page

Six Beef Cuts Certified Heart Healthy

By Dallas Duncan, Georgia Cattlemen's Association director of communications

Great news, beef eaters -- three more cuts were certified heart-healthy by the American Heart Association this week. Now, in addition to the 29 lean cuts of beef and evidence that beef in an optimal lean diet can lower cholesterol, there are a total of six cuts that have earned the AHA Heart-Check mark.

"Adding more beef cuts to a heart-healthy diet is extremely profitable for the beef industry and a win-win for consumers who love beef," said Tricia Combes, Georgia Beef Board compliance and program coordinator.

The six cuts, all US Department of Agriculture select grade -- meaning they have low intramuscular fat, or marbling -- are the sirloin tip steak, bottom round steak, top sirloin stir-fry, boneless top sirloin petite roast, top sirloin filet and top sirloin kabob, according to a news release from National Cattlemen's Beef Association.

"Having the American Heart Association certify three additional extra-lean beef cuts is yet another important milestone in the Beef Checkoff's efforts to help consumers understand the positive health and nutritional benefits of beef," Jeanne Harland, chair of the Checkoff Nutrition and Health Subcommittee, said in the release. "We will continue to support and apply scientific evidence to show consumers how they can eat healthfully with extra-lean beef."

In order to earn the extra-lean Heart-Check mark, a meat or seafood product must meet rigorous criteria. The total fat must be less than five grams, saturated fat less than two grams, trans fat less than 0.5 grams, less than 95 milligrams of cholesterol and 480 milligrams or less sodium, according to the AHA website. In addition, the product must provide 10 percent or more of the daily value of at least one of the following nutrients: vitamin A, vitamin C, iron, calcium, protein or dietary fiber.

Beef, according to documents on the Beef Nutrition website, is a good source of iron, providing 14 percent of the recommended daily value, and an excellent source of protein, providing 51 percent of the recommended daily value.

The AHA, the Dietary Guidelines for Americans and other leading health organizations recognize lean meat as a nutritious food.

Cheryl Hendricks, NCBA registered dietitian and a contractor for the Beef Checkoff, says the independent research and AHA certification confirm the importance of extra-lean beef in an overall heart-healthy diet.

"We know that consumers are looking to retailers as a trusted source of nutrition information. Displaying the American Heart Association Heart-Check mark in the meat case makes it easier for consumers to identify heart-healthy extra-lean beef and as a result, grow beef sales among health-conscious shoppers," Hendricks said in the news release.

In fact, nearly 75 percent of  shoppers say seeing the Heart-Check mark increases the likelihood they'll buy a product, the news release states.

Each of these six cuts is one of the 29 lean cuts of beef. The sirloin tip steak, known also as the knuckle steak, breakfast steak or sandwich steak, is a thin, economical boneless cut great for quick skillet cooking or in a stir-fry. It's a thin cut that is best eaten cooked to medium-rare.

The bottom round steak is also best cooked medium rare and sliced thin, but thicker slices can be cooked in a skillet. It's also known as the Western griller. Top sirloin stir-fry is quick to prepare and is best used in fajitas or stir-fry dishes.

A boneless top sirloin petite roast has "melt-in-your-mouth tenderness" and a robust flavor. Despite being a larger cut, it is easy to prepare and slices into healthy portion sizes. The top sirloin filet is known by many names, including baseball cut, top sirloin butt steak and center-cut top sirloin steak, but no matter what it's called, it's a perfectly portioned cut. These filets are trimmed and ready to cook to "deliver a gourmet experience on a budget." The final cut of the six is the top sirloin steak kebob, derived from the boneless top sirloin steak. This moderately tender cut is affordable, juicy and works well with marinades, rubs and sauces. It's specifically formed to cut into strips or chunks for stir-fry dishes and kebabs.


Josh White, executive vice president for GBB, said he is excited about the increased visibility of these heart-healthy cuts and the different ways they can be incorporated into Americans' diets.

"It seems like the modern consumer is looking for permission to enjoy the great taste of beef they already love," White said. "This is just one more way we can assure them that beef is healthy and contributes to a healthy lifestyle."

Boehringer Ingelheim Vetmedica, Inc. to Sponsor BQA Certification

Courtesy Rene Ward, Boehringer Ingelheim Vetmedica associate director of public relations and internal communications

TAMPA, Fla. — National Cattlemen’s Beef Association announced at its annual Convention on Feb. 6, 2013, that pharmaceutical company Boehringer Ingelheim Vetmedica, Inc. is partnering with Beef Quality Assurance to sponsor the cost of BQA certification for American cattle producers this spring.

The cost of BQA certification is normally between $25 and $50. However, between Feb. 11 and March 15, 2013, Boehringer Ingelheim Vetmedica will defray the cost of the certification, making it free for producers.

“We’re proud to partner with BQA to bring this important certification program to more American cattlemen and dairy producers,” says David Korbelik, director of cattle marketing for Boehringer Ingelheim Vetmedica. “BQA is about monitoring and making incremental improvements throughout the life cycle to prevent disease and ensure a quality end product. We will also be working with the BQA to allow access to the training and certifica- tion program for animal health and veterinary students.”

BQA has customized programs specific to cow-calf, stocker, feedlot and dairy operations. The online modules teach sound management techniques that can be applied to producers’ operations. The cattle industry embraced BQA because it is the right thing to do, but certified producers also report improvements in efficiency and increased profitability. It also helps cattle operations sell their stories to consumers who might not understand all of the safety measures cattlemen take in producing the food on the table.

“It’s clear that Boehringer Ingelheim Vetmedica, Inc. is committed to helping consumers understand that beef is produced in a safe and humane manner,” says Ryan Ruppert, BQA senior director. “This partner- ship will help producers learn about the latest industry advancements and demonstrate the ways they continue to provide a top-quality food product.”

He notes that BQA is the gold standard of livestock handling and animal welfare programs, and the company’s support of BQA certifica- tion demonstrates the company’s commitment to improving the industry. Boehringer Ingelheim Vetmedica, Inc. has also placed emphasis on managing herd health before problems arise to prevent issues and keep opera- tions running efficiently.

Visit the BIVI-BQA website to take advantage of this opportunity.

Japan Releases New Protocols for US Beef

Starting next month, more American beef will be crossing the border into Japan.

The Japanese government announced today that it approved new protocols for US beef imports that will allow beef from cattle slaughtered under 30 months of age. Previously, Japan would only accept US beef exports from cattle slaughtered under 20 months of age, due to concerns about Bovine Spongiform Encephalopahy.

In addition, the US and Japanese governments agreed to regular and ad hoc consultations to review progress under the protocols and address any issues that may arise.

"This is an important step forward in our relationship with Japan and [a] welcomed opportunity to expand exports into a growing market with enormous potential," Kent Bacus, National Cattlemen's Beef Association associate director of legislative affairs, said in an email message this morning. "We have been working to expand access into Japan for almost 10 years."

In 2003, Japan banned US beef following detection of a BSE-positive animal in the country. The market was partially reopened in 2006 to allow for animals slaughtered at 20 months or younger, according to information from the US Trade Representative. Five years later, in December 2011, Japan's independent Food Safety Commission initiated a risk assessment to examine raising the maximum age of US and other foreign beef and beef products for export to Japan.

The results of the risk assessment were released in October 2012. Japan and the US then entered into consultations to revise the import requirements, including raising the age of cattle allowed to 30 months or younger. The definition of specified risk materials -- certain cattle tissues that can carry the BSE agent -- was redefined as well to align more closely with international standards of the World Organization for Animal Health.

It is estimated that this protocol change will result in hundreds of millions of dollars in additional US beef exports, according to a news release from NCBA.

Above: Kari Underly demonstrates beef cutting
at a GBB workshop
Summer 2012

Japan was the second-largest export market for US beef through November 2012, totaling $849 million and nearly 130,000 metric tons, according to data from NCBA. In addition, according to US Trade Representative Ron Kirk, the agreement "goes a long way toward normalizing trade with Japan" by addressing restrictions the country introduced in response to BSE.

"This is great news for cattlemen and women and is a significat milestone in our trading relationship with Japan," NCBA President J.D. Alexander said in the news release. "Japan is a great market for US beef and we look forward to continuing to meet Japanese consumer demands."

US Secretary of Agriculture Tom Vilsack called the move a continued step in this "most successful period in history for America's agriculture sector."

"We will continue to break down barriers and expand access for high-quality, save and wholesome US food and agricultural products to Japan and around the world," Vilsack said in a Trade Representative news release.

The new trade protocols take effect Feb. 1.

Volunteer with us this October!

October is an extremely busy month for Georgia Beef Board and Georgia Cattlemen's Association! This October, volunteer help is absolutely essential as two events fall during the same time frame. Staff will split up to cover both, but we need your help to make these events successful!

Oct. 4 - 14
Georgia National Fair in Perry, Ga.

Volunteer help needed in two to four hour shifts. Two volunteers are requested for each weekday morning interact with school children.
GBB is once again setting up The Beef Story display, which takes visitors from farm to fork. The exhibit includes stations on production, the environment, nutrition, food safety, grading and byproducts. This year, GBB partnered with American National CattleWomen to bring new and exciting programs to the exhibit: Representatives from the National Beef Ambassadors and National Beef Speakers Bureau will join the team to assist with hands-on activities.

 

Oct. 6 and 7
Taste of Atlanta in Atlanta, Ga.
Accommodations will be provided for volunteers who've traveled in from more than 100 miles and who volunteer at least one day.
This is one of GBB's largest consumer events, reaching more than 40,000 people. This year we'll be serving beef brisket samples and handing out recipe and nutritional brochures. The hours are 11 a.m. to 6 p.m. both days. We would like to request volunteers to help grill, assemble and distribute brisket samples.

Oct. 16 - 18
Sunbelt Ag Expo in Moultrie, Ga.
GBB and GCA will set up an exhibit table in the Beef Pavillion area from 8:30 a.m. to 5 p.m. Tuesday and Wednesday and Thursday from 8:30 a.m. to 4 p.m. We are looking for volunteers to distribute materials at our booth and talk with farmers, ranchers and youth about our organizations and the beef industry. There is also an opportunity to reach consumers and support the Georgia CattleWomen at their beef promotion booth in the Family Living building.

Volunteer leaders are truly the lifeblood of our organizations, and we could not make events successful and memorable without your help. If you are able to volunteer with us at any of these events, please contact Brooke Williams at brooke@gabeef.org or 877-444-BEEF. Thank you so much for your hard work in the industry!

Beef Products, Inc. Files Lawsuit Against ABC News

Lean Finely Textured Beef is back in the news.

Beef Products, Inc., a company that manufactures LFTB, announced yesterday it had filed a lawsuit against American Broadcast Companies, Inc., ABC News, Inc., three ABC News reporters and others for "knowingly and intentionally publishing false and disparaging statements regarding BPI and its product," according to a company news release.

Lean Finely Textured Beef

BPI is suing the parties for false and disparaging statements about LFTB, which caused more than 700 people to lose their jobs when the company closed three of its facilities after public backlash from ABC News reports on LFTB this spring.

According to the release, BPI alleges the parties "launched a concerted disinformation campaign" against the company.

"For more than 30 years, our family has built and operated companies that are committed to providing consumers with wholesome, safe and nutritious beef. We've created thousands of good jobs for Americans and our Lean Finely Textured Beef has made the leaner ground beef the consumers desire more affordable," Eldon Roth, BPI founder and chief executive officer, said in the release. "The blatantly false and disparaging statements made about our lean beef have done more than hurt my family and our companies, they have jeopardized the future of our employees and their families."

According to the release, BPI and other organizations sent ABC News factual information concerning LFTB and its production, including conclusions from the United States Department of Agriculture, the United States Food and Drug Administration and food safety organizations, yet ABC News allegedly "made false, defamatory and disparaging statements" about the beef product. Public reaction to the news reports, which used the term "pink slime" to refer to LFTB, resulted in product sales declining roughly five million pounds per week. The company later closed three production facilities and laid off hundreds of employees. In addition, according to ABC News, several major restaurant chains, grocery chains and school lunch programs announced they would no longer purchase ground beef containing LFTB after the reports aired.

The reports included interviews with former USDA scientists and Kit Foshee, a former BPI quality assurance manager. In an Associated Press story published today, a "whistle-blower advocacy group" that worked with Foshee called The Food Integrity Campaign said in a statement Sept. 13 that "Foshee was fired from BPI because he refused to participate in the company's 'misrepresentation of the product's safety to the USDA and to consumers.'"

The lawsuit counters that, claiming Foshee was fired from BPI "because he disagreed with, and refused to

follow through on, BPI’s decision to promote more rigorous safety procedures in the beef industry."

Amanda Hill, director of The Food Integrity Campaign, said it was only because of ABC News that Foshee and others involved were able to share "their concerns about BPI."

""Doing so took enormous courage for which they should be honored, not attacked," Hill said in the AP story. "We believe that this product is questionable."


In an ABC News story, Senior Vice President Jeffrey Schneider said the lawsuit is "without merit" and will be vigorously contested.

The AP story quotes Bill Marler, a lawyer for Gerald Zirnstein and Carl Custer -- a former USDA microbiologist and federal food scientist, respectively -- as saying his clients were considering a counter-suit against BPI.

"Our view is that the lawsuit against them, especially as public employees doing their job for food inspection, is completely bogus, without merit and frivolous," Marler said.

After ABC News' stories on LFTB aired, BPI reacted by creating the www.beefisbeef.com website, which strove to correct and clarify statements made against LFTB.

Dan Webb, chairman of Winston & Strawn LLP, said in the news release that BPI filed suit because its business was "severely damaged" by the conduct of ABC News.

"As a result, we will be asking a jury to award BPI more than $1 billion in compensatory and statutory damages, plus punitive damages," Webb continued.

One of the damages was the public belief that LFTB was unsafe, countered in the lawsuit with the passage, "In more than 20 years, there has not been a single reported food-borne illness caused by LFTB." According to the lawsuit, BPI received "nearly every significant food safety and innovation award" that could be presented to a food producer. In addition, the lawsuit claims ABC News "knowingly misled the public into believing that LFTB was not beef at all, but rather was an unhealthy 'pink slime' 'hidden' in ground beef as
part of an 'economic fraud' masterminded by BPI."

The term "pink slime" was allegedly picked up from Zirnstein, who referred to LFTB as such in a 2002 email sent to colleagues, ABC News reported. However, according to Agribusiness Freedom Foundation Executive Vice President Steve Dittmer in a column published today, "Webb noted that while [former USDA scientist Gerald] Zirnstein has claimed authorship of the pejorative term 'pink slime' that ABC used to smear the product on its broadcasts, he has not seen the email in which the term is alleged to have been copied by Zirnstein ... USDA, on [Aug. 1] informed BPI that it could not locate a copy of any 2002 email that used the term. In addition, USDA said no such email had been previously produced in response to a Freedom of Information Act request."

LFTB is produced by taking beef trimmings from whole muscle cuts and ground beef and further processing them in a centrifuge to remove the remaining fat. The beef that is left is 94 to 97 percent lean. That is put back into already ground beef to make ground beef products leaner, allowing consumers to purchase a variety of lean-to-fat ratio varieties of ground beef, including some as low as 95/5 and 97/3.
This infographic, published online by the group People for the Truth and also on the www.beefisbeef.com site, gives an illustrated description of the LFTB production practice:

Because LFTB undergoes further processing and is therefore more likely to contain bacteria, it is treated with a puff of ammonia gas, which combines with the moisture in lean meat to form ammonium hydroxide, a naturally occurring compound in mammals, according to the BPI website. Adding more ammonium hydroxide raises the pH of LFTB, killing any harmful bacteria that could be present.
According to BPI's website, "ammonia-based compounds are naturally occurring and can be found in every component of a bacon cheeseburger," as illustrated by this graphic:

Juniors Kick Off 2012 - 2013 Year

This week kicks off another exciting year for Georgia Junior Cattlemen's Association. The association achieved many goals during 2011 to 2012, including that of reaching 500 members, a feat everyone is very proud of!

GJCA ended the 2011 to 2012 year with its annual Field Day on July 12 -- PERRY 2012 Cattlemen's Olympics -- which was a wonderfully successful event! Dozens of junior members, friends and volunteers came to Perry to enjoy a day of agriculture-themed games: Corn hole, full-noodle jousting, hula hoop contest, an AG-ility course, stockman's quiz and more. At each station, participants received a stamp on their passport. Prizes were given out for winning certain stations as well as for completing the "Meat Up" ice breaker sheet!

There were also little bits of education mingled in as well. Ronnie Silcox of the University of Georgia did an animal handling demonstration with some help from "cow" Katherine Throne, demonstrating cattle senses, point of balance and movement to the crowd.

Tim Marshall of Abraham Baldwin Agricultural College and Brice Nelson of UGA hosted a seminar on collegiate experiences in agriculture, talking about majors, classes, social opportunities and Greek life. The third seminar was taught by Rebekah Bowen, a graduate of ABAC, UGA and University of Tennessee. She shared ways students (and parents!) can get involved in social media AG-vocacy.

GJCA would like to thank all of its sponsors, volunteers, guest speakers and participants for helping to make Field Day 2012 such a successful event. We hope everyone wears their Field Day shirts, designed by Merritt Daniels, proudly!

Field Day culminated with revealing the 2012 to 2013 GJCA officer team. Congratulations to Callie Akins, chairwoman; Merritt Daniels, field day coordinator; Jordan Harrison, Convention/Summer Conference coordinator; Gibson Priest, chapter relations officer; Walt Lipham, chapter relations officer; and Ben Hicks, chapter relations officer. We look forward to working with you this coming year!

From left: Akins, Daniels, Dallas Duncan (GJCA advisor), Priest, Lipham and Harrison.

2012 Georgia Beef Month Update

Georgia Beef Month is half-over, but that doesn't mean Georgia Beef Board isn't busy! Brooke Williams, GBB director of industry information, went all over the state in June to promote the beef community and its beef product.

Beef Month kicked off with several media stops, including these on WTOC-TV in Savannah. Part 1 (top) is a sit-down segment where Williams and Georgia Cattlemen's Association Region 12 Vice President Ray Hicks discuss facts about the beef community, and part 2 is a cooking demonstration.





GBB was also in charge of a tour for dietitians and food service personnel that visited Mid-Georgia Livestock sale barn in Jackson, Ga., Honeywood Farms in Barnesville, Ga., and Buckhead Beef. Participants also ate lunch at LongHorn Steakhouse and had a wonderful time learning about the beef industry from the producer, marketing and retail perspectives.



For two Sundays, GBB and GCA staff and volunteers braved rain and heat to serve nearly 1,500 star-spangled cheeseburgers to hungry Braves fans at Turner Field! We would like to thank our partners for these two Beef Up Your Game Plan events: Big Green Egg, Colavita Olive Oil and Publix! Everyone had rave reviews about the burgers and people were excited to see new recipes and possibly win gift cards to the grocery store.





For more information and the latest updates on the activities of Georgia Beef Board, check out their website or follow them on Facebook!

Roger and Janet Greuel, GCA's 2012 Seedstock Producers of the Year

We've already posted about our outstanding commercial cattleman of the year. Today, we want to celebrate our two seedstock producers of the year: Roger and Janet Greuel of Greuel Family Brangus in Brooks, Ga.

Here's the video proclaiming their accomplishment, originally aired at the 51st Georgia Cattlemen's Association Convention & Trade Show and 15th annual Beef Expo.

If you know a deserving cattleman - or producer family! - to nominate for the 2013 awards, download an application here.

We Need Your Help!

On June 12, US Sen. Dianne Feinstein filed an amendment to the Senate Farm Bill.

This amendment, No. 2252, is joint legislation created by the Humane Society of the United States and United Egg Producers.

HSUS and UEP legislation could be a dangerous precedent for other agricultural industries

Josh White, executive vice president of Georgia Cattlemen’s Association, is putting the call out for YOU to call your state senators and ask them to oppose the amendment. Neither of Georgia’s senators (Saxby Chambliss and Johnny Isakson) have come out publicly with a stance on the amendment, and we are not sure at this time when it will hit the Senate floor for a vote. At the earliest, it could be this Thursday — tomorrow.

Passing this “one size fits all” legislation will take away producers’ freedom to operate in a way that is best for their animals and it will ultimately limit consumer choices and increase food costs for American families. Cattle industry leaders believe such legislation will set a dangerous precedent and will encourage other special interest groups who want to influence animal production practices without scientific bases, resulting in higher production costs and job losses.

Commodity organizations including the Egg Farmers of America, National Cattlemen’s Beef Association, National Pork Producers Council, American Farm Bureau and others have serious concerns about any federal legislation mandating production practices.

“Bottom line, we don’t want the federal government passing specific animal production mandates into law!” White said.

To contact Sen. Chambliss, call 202-224-3521 or visit his website.

To contact Sen. Isakson, call 202-224-3643 or visit his website.

We encourage YOU to contact your state senators in Washington. Here’s some bullet points you can share with them:

·      More than 90 percent of all US farms are owned by individuals, families or family corporations. Any legislative mandate will add financial burdens on these family businesses.

·      Government mandates will negatively affect niche producers who receive premiums for their chosen more expensive production practices.

·      The World Association for Animal Health is developing international species-specific animal care standards guided by scientists and veterinary experts. The guidelines are based on outcome requirements, not prescriptive housing, which US industry guidelines are also based on. It is important for US guidelines to be consistent with those of this organization.

·      Farmers recognize and follow their moral obligation to provide healthy and humane environments for farm animals by utilizing the latest research and modern techniques and training.

·      Federally mandated animal welfare production practices in other developed nations haven’t shown a measured improvement in animal welfare. Many of these countries have over-regulated their farmers out of business and are now net importers of meat protein to feed their consumers.

·      Legislation such as this will limit scientific research and industry innovation that could benefit animals.

·      Commodity groups have developed animal care standards, such as Beef Quality Assurance, based on science that are continuously updated and are audited by trained third-party assessors. They can be quickly modified and improved, unlike a legislative mandate.

Additional pertinent information can be communicated via this prepared handout courtesy of NCBA. It’s got great facts about the cattleman’s commitment to cattle care, the effects of the European Union’s mandated production practices and more details on the future of animal agriculture if this legislation passes. Click HERE to access that PDF online.

For questions or assistance about contacting your government leaders, call the GCA office at 478-474-6560 or email josh@gabeef.org.

David Gazda's Letter to the Editor

David Gazda, GCA President-Elect

Below is the letter by Georgia Cattlemen's Association President-Elect David Gazda that appeared in the Athens Banner-Herald on May 29, 2012.


As a local cattleman, I’d like to offer a few facts that the writer of a May 23 letter to the editor headlined “To eat meat or not” may not have understood.

The latest research on heart health and lean beef, by the American Journal of Clinical Nutrition, presents a new way of thinking: lean beef can be part of a solution to one of America’s greatest health challenges. The Beef in an Optimal Lean Diet (BOLD) clinical study showed that when included as part of a healthy diet, lean choices — such as top sirloin, tenderloin, T-bone steak and 95-percent lean ground beef — can reduce risk of heart disease.

Additionally, a Cancer Detection and Prevention meta-analysis published in February 2009 concluded that there is “no epidemiologic evidence to support a causal association between consumption of red meat or processed meat and kidney cancer.”

And, raising beef is environmentally sustainable. New research published in the Journal of Animal Science shows beef’s environmental footprint is shrinking. Each pound of beef raised in 2007, as compared to 1977, used 19 percent less feed; 33 percent less land, 12 percent less water and 9 percent less fossil fuel energy.

The carbon footprint of beef was reduced by more than 16 percent from 1977 to 2007. This year, more corn was used in ethanol production than for livestock feed. More beef from fewer animals maximizes resources like land and water, while providing essential nutrients for the human diet.

As a local cattlemen, I take pride each day in providing excellent care for my animals so that consumers in Georgia and around the world can enjoy beef that is safe, affordable, healthy and delicious.

David Gazda, Athens
Gazda is a local producer and president-elect of the Georgia Cattlemen’s Association.

Welcome to Georgia Beef Blog!

Welcome to Georgia Beef Blog! We're so glad you found us. GABeefBlog will be the news hub for everything happening with Georgia Cattlemen's Association, Georgia Beef Board, Georgia CattleWomen's Association and Georgia Junior Cattlemen's Association.

"Like" our pages on Facebook and find us on Twitter: @GACattlemens and @GABeefBoard. You can also visit our YouTube channel.

We'll use this blog to post relevant stories, links and who knows what else, but our No. 1 goal is to keep you informed of news and recipes from Georgia's beef industry! For questions or post suggestions, contact dallas@gabeef.org.