2. Nutrition

BEEF RETAIL FACT SHEET Beef information for meat retailers and their customers

2

NUTRITION THE NUMBERS

Top Ten Best-Selling Lean Cuts

Weighing In

N 12 of the 19 lean beef cuts have,

on average, only one more gram of saturated fat than a comparable 3-oz serving of skinless, boneless chicken breast. N A 3-oz serving of beef eye round has 144 calories, 4.0g total fat, with only 1.4g of saturated fat, compared to a 3-oz skinless chicken thigh which has 178 calories, 2.6g of saturated fat and 9.3g total fat. N You’d have to eat three 3-oz chicken breasts to get the amount of iron found in one 3-oz serving of cooked top round steak. N 3-oz of lean beef has as much iron as 2-3/4 cups of raw spinach and as much zinc as 14-1/2 servings of salmon. The message to your customers needs to be clear: beef serves an important role in a nutritious, well-balanced and delicious diet. Source: USDA Agricultural Research Service

CASE CUTS Stock the Meat Case with Lean Favorites As consumers become more focused on nutrition, it is important they understand that they can continue to enjoy beef as an integral part of a healthy diet. Your customers will be happy to know that eating healthy does not mean giving up on their favorite, flavorful meals. In fact, tenderloin and T-bone steak are two of the 19 cuts of beef that meet government guidelines for leanness.

N N N N N N N N N N

Beef Loin Top Loin Steak Beef Top Round Steak Beef Loin Top Sirloin Steak Beef Bottom Round Roast Beef Loin T-Bone Steak Beef Shoulder Pot Roast Beef Shoulder Steak Beef Round Tip Steak Beef Brisket Flat Cut Beef Eye Round Roast

As you can see, there are lean cuts to fit all kinds of recipes — from quick and easy family dinners to special occasion meals. Regionally, the top 10 best selling lean cuts change only marginally. More information about what lean beef cuts your customers want — based on regional preference data — can be found online at www.beefretail.org/markLeanbeef cutsbyregion.aspx

N Draw consumers to stores that include

the helpful nutrition information. N Increase dollar sales and pounds in

test versus control stores. That’s good news as the USDA moves closer to mandatory nutrition labeling that will require on-package labeling for ground meats, and either on-package or POS information on single ingredient muscle cuts. For the latest news on nutrition labeling, visit www.beefretail.org/nutrNutrition Labeling.aspx

Source: FreshLook, 9/27/03 – 9/26/04

FOCUS ON NUTRITION Nutrition Labeling Research Yields Results The importance of on-package labeling and point-of-sale material (POS) was demonstrated in a 2003 two-retailer trial that showed these efforts: N Increase the number of consumers who believe beef is healthier or might be healthier for them than previously thought.

New Dietary Guidelines The government’s 2005 Dietary Guidelines for Americans encourage us to select a quality diet while staying within our calorie requirements to achieve optimum health. It’s all about getting more nutrients in fewer calories. The simplest way to follow the guidelines is to carefully choose naturally nutrientrich foods, like beef. Beef provides a good or excellent source of nine essential nutrients in one 3-ounce serving. For more tools, fact sheets and information on beef nutrition, visit www.beefretail.org/Nutrition.aspx

ZIP — Know the Code

Coming This Fall

When it comes to nutrition, beef ZIPs by other foods. ZIP stands for Zinc, Iron and Protein — nutrients that are often lacking in many people’s diets. And, beef is also a great source of many essential B-Vitamins. Take a look at what each nutrient does for us, and at beef’s leadership role in providing them.

And for those looking for more lean beef recipes, the American Dietetic Association (ADA), along with the beef industry, will publish a full-color healthy cookbook with more than 130 beef recipes. The ADA is the nation’s largest organization of food and nutrition professionals. Look for it this fall.

Nutrient

Benefits

Rank

Zinc

N key to cognitive health throughout life N maintains immune system N heals wounds

#1 food source

Iron

N key to cognitive health throughout life N provides energy by carrying oxygen to cells

#3 food source (behind fortified cereal and grains)

and muscles N prevents anemia Protein

CUSTOMER Q&A

#1 food source for B12 #2 food source for B6 #3 food source for niacin #4 food source of riboflavin

MERCHANDISING NUTRITION

PARTNERSHIP CORNER

Make eating healthy easier for your customers while driving sales of leaner beef cuts. Here are a few ideas to get you started.

The beef industry and several influential nutrition organizations are getting the message to consumers that beef can be part of a healthy diet.

Skinny Beef — Highlight one or two lean beef cuts each week in your ad, with additional signage at the meat case. Include recipes on the package or at your meat case. Customers not familiar with specific lean cuts will find it easier to try them with your simple suggestions.

Nutrition Ads Debunk Inaccurate Messages About Beef

FUNDED BY AMERICA’S BEEF PRODUCERS

government guidelines, each cut has to have less than 10 grams of total fat and 4.5 grams or less of saturated fat and less than 95mg cholesterol per 31/2-ounce serving. For more information about lean beef and a lean list wallet card, visit www.beefitswhatsfordinner.com/ nutrition/leancuts.asp.

#1 food source

B-Vitamins N key to cognitive health throughout life (includes B6, N helps release energy from foods B12, thiamin, N produces red blood cells riboflavin and N promotes healthy skin and vision niacin) N maintains normal appetite and nervous system N may help prevent stroke and heart disease

Lean Beef Recipe of the Week — Work with a local dietitian or your American Heart Association to feature a lean beef recipe each week. Go the extra mile for your customers by developing a display near the featured beef cut that includes the other items they will need to prepare the recipe.

labeled “lean?”

A To qualify as “lean” according to

N builds strong muscles

The Lean Line — Develop a lean section of your meat case that brings lean beef cuts into a one-stop shopping section for your customers who are looking for lean choices. Partner with other categories in your store — such as produce — to create this easy shopping experience.

Q What allows a cut of beef to be

Nutrition ads will run 40 times this year in 18 magazines like Cooking Light, Fitness, Health, Prevention, Ladies Home Journal and Men’s Health. Sixty-three percent of health-conscious consumers will see these checkoff ads an average of 3.7 times this year. Tracking results after last year’s nutrition advertising showed significant differences in consumers’ attitudes about beef’s nutritional qualities once they have seen the ads. For example, 58% of consumers who have seen the ads say beef is “more nutritious than other types of meat” vs. only 35% who did not see the ads.

Q What are the healthiest cooking methods for preparing beef?

A Low-fat cooking methods include grilling, broiling, roasting, pan-broiling, stir-frying (using a minimal amount of oil) and braising. Less tender cuts of lean beef should be marinated in a tenderizing marinade, such as Italian dressing or salsa, before cooking.

Q How can I measure a 3-oz portion of beef? A It is about the size of a deck of cards. Q I love recipes that call for browned ground beef. How can I reduce the fat?

A By following these simple steps, you can

Heart-Healthy Beef In partnership with the American Heart Association, the National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board, has produced Fast & Flavorful Beef: Heart-Healthy Recipes, a cookbooklet featuring 14 unique, yet simple lean beef recipes that meet the AHA’s guidelines for heart-healthy diets. Your customers can get a copy (while supplies last) by sending $1.00 (check payable to: National Cattlemen’s Beef Association) along with their mailing address to: NCBA, Dept. AHA, P.O. Box 670, Bloomingdale, IL 60108.

Copyright © 2005. CATTLEMEN’S BEEF BOARD and NATIONAL CATTLEMEN’S BEEF ASSOCIATION

cut the fat in your favorite recipes that call for cooked ground beef crumbles: 1. Brown ground beef in skillet over medium heat 8-10 minutes or until no longer pink. Stir occasionally to break beef into large pieces (about 1/4 inch). 2. Meanwhile, microwave 4 cups water in 1-quart glass measuring cup or microwaveable bowl on high 5-6 minutes or until very hot, but not boiling (150-160°F). 3. Drain fat from skillet. Using a slotted spoon, remove beef crumbles to large plate or other container lined with 3 layers of white, non-recycled paper towels. Let sit 1 minute; blot top of beef with more paper towels. 4. Place beef in a line mesh strainer or colander and set it on a quart (or larger) bowl. 5. Pour hot water over beef to rinse fat. Drain 5 minutes. Proceed with recipe.

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