The Utah Beef Council is funded by Utah beef
producers through the beef checkoff. These funds are invested in research, promotion,
consumer information, industry information, and
producer communication, all with the purpose of increasing
demand for beef in both domestic and foreign markets.
2009 Beef Cook-Off Recipes at the Utah
State Fair - Beef is for Breakfast
Steak Omelet Pie
Breakfast Beef Oscar
Brazilian Churrasco Frittata
Mexi-Cristo Sandwich
Sunshine Pie
Looking for some
great appetizers for your next get-together?
Click
here
Mouth-Watering Burger Ideas
Top Ten
Grilling Tips
Gas
Grilling Guidelines
(PDF)
Ground Beef
Basics
Ground
Beef Classics Made Faster Recipe Brochure (PDF
High-Resolution)
Myths and Facts About
Beef
Perfect Prime Rib
Brochure
(PDF)
Family Roasting Brochure
(PDF)
Cattle 101
The Beef Production Story
Beef is Naturally
Nutrient-Rich and Leaner Than Ever Before
| Not only is beef delicious and satisfying, but it
is also a nutritional powerhouse. |
| Just one 3-ounce serving of beef is an
"excellent" source of five essential nutrients; protein, zinc, vitamin B12,
selenium and phosphorous. And it's a "good" source of niacin, vitamin B6,
iron and riboflavin. |
| There are now 29 cuts of lean beef1
to fit any lifestyle. In fact twenty of the 29 lean beef cuts have, on
average, only one more gram of saturated fat than a comparable
three-ounce serving of skinless, boneless chicken breast. |
| More than 60% of all whole muscle cuts sold at
retail and 10 of the top 12 most popular retail cuts are "lean."2 |
| 1. All 29 cuts meet the
government guidelines for "lean" -- less than 10 grams of total fat, 4.5
grams or less of saturated fat and less than 95 milligrams of cholesterol
per serving. |
| 2. FreshLook Marketing
Group, 52 weeks ending September 30, 2006. |
| |
