Consumers gathered on August 8 to learn about beef during the Fairfield County Local Foods Week. The event was hosted by the OSU Extension and Fairfield County Cattlemen’s Association with support from the Ohio Beef Council’s (OBC) Beef Promotion Grant. OSU Beef Field Specialist Garth Ruff demonstrated how the best beef-eating experience starts with cut selection and proper cooking techniques.
Consumers learned how to select, grill and enjoy the perfect steak. Techniques were also shared on how to properly smoke the perfect brisket, the importance of using a meat thermometer and food safety practices. Questions were also answered regarding meat prices, production practices and how local cattlemen work to provide a positive, healthful eating experience for consumers. The Beef Promotion Grant utilizes Beef Checkoff dollars to promote beef and educate urban Ohio consumers on how beef gets from pasture to plate. For more information about the grant visit ohiobeef.org.
OBC and the Beef Checkoff hosted six Ohio food bloggers and social influencers on a beef-filled tour October 5-6. The day-and-a-half event featured a farm tour at Agle Family Cattle in Clark County where owner Bob Agle discussed his cattle operation and shared how continued education on the farm contributes to the ultimate eating experience. The influencers then enjoyed lunch at the local beef farmer-owned Butcher Block restaurant in London, OH. A videography session at OSU provided the influencers with tips and tricks on how to create compelling beef recipe videos for their readers. The day continued with a meat-cutting and wood-hearth cooking demonstration led by Little West Tavern chefs Matthew Berichon and Danny Godfrey and ended with dinner and beef bone marrow ice cream.
Day two of the event was held in Mitchell Hall on the Columbus State Community College campus where culinary staff and students were invited to join the influencers. Darian Brooks of Certified Angus Beef (CAB) broke down a chuck and loin to showcase the variety of cuts and beef’s versatility. Students were able to try their hand at cutting and trimming the loin into the perfect roasts for the upcoming holidays. The program concluded with beef nutrition Jeopardy presented by OBC’s dietitian Anna Gest and a discussion led by Inspire PR Group on best practices and how to be the best influencer partner.
Building and strengthening partnerships with Ohio’s beef farmers, restaurants, chefs, hospitality, colleges, and influencers is key to driving the demand for BEEF!
State Beef Councils (SBC) from across the county gathered in Denver, October 11-13, for the annual Partnerships in Action (PIA) conference. Coordinated by the Federation of State Beef Councils and funded by the Beef Checkoff, PIA brings state beef councils together to build a stronger state and national partnership.
Attendees learned about program strategy, current consumer trends and preferences, and upcoming Beef. It’s What’s For Dinner. promotions and how the Beef Checkoff and SBCs can work together to drive the demand for beef. These partnerships help effectively leverage Beef Checkoff funds and create programs that have the greatest impact.
Erin Stickel, Bowling Green, Chairman • Allan Robison, Cable, Vice Chairman • Stan Smith, Canal Winchester, Treasurer • Mandy Atterholt, Loudonville • Lou Ellen Harr, Jeromesville • Mark Goecke, Allen • Stephanie Harris, St. Clairsville • Bret Layman, Johnstown • Jake Osborn, Lynchburg • Becky Reed, Springfield • Ben Seibert, St. Mary's • Bill Sexten, Washington C.H. • Susie Turner, Somerset • Kris Vincent, East Canton • Barb Watts, Alexandria • Elizabeth Harsh, Executive Director