(Mary Young is vice president of nutrition for the National Cattlemen’s Beef Association)

Misperceptions about the nutritious qualities of beef persist among some consumers, and that confusion is hard to fight when terminology gets in the way. Mary Young, vice president of nutrition at the National Cattlemen’s Beef Association, is part of a coalition that is working to correct the image in the minds of the beef-buying public.

Young told producers attending a beef and dairy symposium at the recent Cattle Industry Summer Conference the ideas are sound, but the approach has become antiquated.

Cut  #1:       :28        Out cue: “… on their fat content.”

Young told the group a new approach and new name were needed if progress was going to be made on this concept.

Cut  #2:       :13        Out cue: “… was nutrient rich.”

Consumer misconceptions were at the heart of the industry’s need to take a new approach and get beef to be better understood and accepted as a nutritious part of a healthy diet.

Cut  #3:       :28        Out cue: “…eating more of.”

Young made her comments to beef and dairy producers who were among the 850 attendees of the 2008 Cattle Industry Summer Conference in Denver. In addition to nutrition issues, animal care issues were also addressed in the symposium.