Grilled Steak and Watermelon Salad

Beef is Raising the Steaks at the Y.A.R.D.S.

J.Orr | March 26, 2019

After instruction from Master Butcher, Kari Underly, tour attendees learned how to break down economy cuts such as the Sirloin Tip sub-primal. 

 

The beef community opened its doors by sharing the positive beef message to a variety of influencers, offering them a glimpse into today’s beef production story. On March 20-21, sixteen professionals from the Northeast and Kentucky embarked on a tour across the Kentucky landscape, focusing on the improvements made to beef’s sustainability.


The Northeast Beef Promotion Initiative, a subcontractor to the beef checkoff, partnered with the Kentucky Beef Council to offer a 2-day educational experience in the heart of Kentucky. The tour began with an afternoon with Master Butcher, Kari Underly of Range Partners, Inc., who showed the group how to economize with beef, breakdown a sub-primal, and create their own burger blend. Attendees worked in groups to breakdown the Chuck Eye, Sirloin Tip, Top Round and Bottom Round sub-primals, creating jerky strips and grind to later mix in a custom-made burger.

 

Following the butcher lesson, the group put their photography skills to the test by creating crave worthy burgers during a food photography session by Theresa Stanley. That evening guests enjoyed a delicious dinner at Malone’s Prime Events, where they learned about beef quality grades and experienced the differences through a taste testing exercise. The experience taught the group how to select the right cut of beef for a specific recipe. Following the dinner, attendees enjoyed a local tour at the Town Branch Distillery located on the Lexington Bourbon Trail.

 

Kentucky Beef Council staff welcomed guests at the newly constructed Blue Grass Regional Marketplace & YARDS Facility on day two of the tour, showcasing a local stockyard and demonstrating how cattle are marketed and sold. Dr. Sara Place, Director of Sustainability Research at the National Cattlemen’s Beef Association a contractor to the Beef Checkoff, broke down the barriers surrounding misconceptions to beef’s sustainable footprint, highlighting less than 2% of greenhouse gas emissions come from producing beef. Dr. Place encouraged the group to continue choosing beef and search for other areas of their life to reduce waste such as minimizing food waste and reducing electricity usage. After discussing beef’s role in a sustainable diet, attendee Dana White, MS, RD, ATC mentioned, “Grass fed versus finished is so misunderstood. Sustainability information needs to be shared,” in favor of Dr. Place’s talk. Following the discussions, attendees enjoyed a tasty fajita meal provided by Hayden’s Stockyard Eatery.

 

Influencers concluded their tour through Kentucky with one last stop at the Eden Shale Farm which is nestled in the rolling hills of Owenton. Dan Miller, Industry Coordinator of the Kentucky Beef Network, guided a tour of the 961-acre research farm and learning center, showcasing the everyday management and care taken of the farm’s cow-calf herd. Miller demonstrated their use of a chute system, to help properly restrain cattle while they receive treatment or care and toured the group around the property to view their various feeding systems. Attendee Abbie Gellman, MS, RD, CDN commented, “It was exciting to see how everyone has so much passion for farming and the cattle industry. This tour was truly amazing to experience, and very informative.”

This tour was made possible by the Kentucky Beef Council and the checkoff’s Northeast Beef Promotion Initiative (NEBPI), a subcontractor to the Beef Checkoff. To learn more about the NEBPI program, visit www.nebpi.org and for more information about your Beef Checkoff investment, visit MyBeefCheckoff.com.

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The group thoroughly learning the latest in beef sustainability research from Dr. Sara Place at the YARDS beef educational classroom. 

 

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 The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. Internal links within this document are funded and maintained by the Beef Checkoff.  All other outgoing links are to websites maintained by third parties.   

 Media Contact: Jennifer Orr, 814-623-2698; jorr@pabeef.org.