Contact:

Polly Ruhland               303-850-3394                pruhland@beef.org

Diane Henderson          303/850-3465                dhenderson@beefboard.org

(Editor’s Note: An electronic photo of the cookbook cover is available upon request.) 

NUTRITION, TASTE COMBINE IN HEALTHY BEEF COOKBOOK

Beef Checkoff Program partners with American Dietetic Association 

CENTENNIAL, COLO. (Nov. 8, 2005) — Not willing to sacrifice taste when it comes to leading a healthy lifestyle? Great taste and nutrition come together in The Healthy Beef Cookbook: Steaks, Salads, Stir-fry and More — Over 130 Luscious Lean Beef Recipes for Every Occasion (Wiley). The book was produced through a partnership between the Beef Checkoff Program and the food and nutrition experts of the American Dietetic Association. 

The Healthy Beef Cookbook was unveiled recently at the American Dietetic Association’s Food & Nutrition Conference & Expo in St. Louis, Mo. The book is available in bookstores nationwide and on Web sites like www.amazon.com for $21.95. 

Co-authored by Richard Chamberlain, nationally known chef and owner of Chamberlain’s Steak and Chop House in Dallas, Texas, and registered dietitian Betsy Hornick, The Healthy Beef Cookbook contains more than 130 delicious and nutrient-rich recipes, color photos, nutrition tips and culinary techniques that feature lean beef. Many of the recipes take 30 minutes or less to prepare. 

“Consumers can eat healthfully and enjoy their favorite foods,” said registered dietitian Rebecca S. Reeves, president of the American Dietetic Association. “The Healthy Beef Cookbook offers everyone ways to easily prepare delicious meals that are loaded with nutrients.” 

The Healthy Beef Cookbook Recipes: Getting More Nutrition in Your Calories

The 2005 Dietary Guidelines for Americans and MyPyramid, released earlier this year, emphasize the need for people to “get more nutrition from their calories.” The Healthy Beef Cookbook makes it simple for Americans to follow this guidance without sacrificing taste. For example:

• 93 percent of the recipes are good or excellent sources of protein, iron, zinc, vitamins B₆ and B₁₂ and selenium.
• 66 percent are good or excellent sources of fiber.
• 76 percent are good or excellent sources of potassium.
• 55 percent are good or excellent sources of magnesium.
• 68 percent are good or excellent sources of vitamin A.
• 74 percent are good or excellent sources of vitamin C.
• 73 percent contain fewer than 400 calories per serving.
• More than 50 percent of the recipes are complete meals, incorporating all food groups.  

The Healthy Beef Cookbook: Features New Leaner Beef Cuts

The United States Department of Agriculture recently updated its Nutrient Database to include 29 beef cuts that meet government guidelines for lean, meaning fewer than 10 grams of total fat, 4.5 grams or less of saturated fat and fewer than 95 milligrams of cholesterol per three-ounce serving (and 100 grams). The 29 cuts are featured in The Healthy Beef Cookbook and include many of Americans’ traditional favorites – flank steak, tenderloin, 95 percent lean ground beef and T-bone steak – as well as newer cuts of beef, such as the Western Griller steak and Ranch steak. All 29 lean beef cuts have, on average, one more gram of saturated fat than a skinless chicken breast per three-ounce serving.  

“Today’s beef simply isn’t your father’s steak anymore. America’s beef producers have devoted significant resources to offer consumers a wider variety of leaner cuts that are delicious and easy to prepare,” says registered dietitian Mary K. Young, executive director of nutrition at the National Cattlemen’s Beef Association (NCBA), which managed the cookbook project as a checkoff contractor through the Cattlemen’s Beef Board. “The beef Americans love is good for them too. Lean beef is a complete recipe for better health: lean protein, essential vitamins and minerals and great taste.”  

The Healthy Beef Cookbook: Pairs Beef and Nutrition Experts

Co-authors Richard Chamberlain and Betsy Hornick combine their culinary and nutrition expertise to bring great-tasting lean beef to the table. Chamberlain, culinary director at Envy Steakhouse in Las Vegas and Elk Mountain Resort near Telluride, Colo., adds his creative touches to bring out the delicious flavor in lean beef. Betsy Hornick offers consumers real-life tips to help them enjoy more nutrient-rich foods as part of a healthful, balanced lifestyle. 

Each recipe in The Healthy Beef Cookbook was thoroughly tested at the checkoff-funded Culinary Center to ensure they would be tasty and easy for any home cook to prepare.  

The Healthy Beef Cookbook was funded by America’s Beef Producers through the Beef Checkoff Program. Health professionals can find more lean beef nutrition information at www.beefnutrition.org. Consumers can download lean beef nutrition facts and a Lean Cuts Wallet Card and purchase The Healthy Beef Cookbook at www.BeefItsWhatsForDinner.com. 

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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 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.  

The American Dietetic Association is the nation’s largest organization of food and nutrition professionals. With nearly 65,000 members, the Chicago-based ADA serves the public by promoting optimal health and well-being for all people. Visit ADA at www.eatright.org. 

Producer-directed and consumer-focused, the NCBA is the trade association of America's cattle farmers and ranchers and the marketing organization for the largest segment of the nation's food and fiber industry.