Three years in the making, The Healthy Beef Cookbook is causing a stir in the nutrition community by providing 130 specific examples of how beef is good for your health.  Betsy Hornick is a registered dietitian and one of the authors of the book.  She says The Healthy Beef Cookbook is timely and fits in perfectly with government recommendations. 

Cut #1         :20          Outcue: "...the dietary guidelines."

The beef checkoff-funded book contains 130 easy-to-fix recipes that are delicious and packed with nutrients.  Hornick says consumers purchasing the book will be thrilled with how it gives them more permission to eat beef.

Cut #2         :16          Outcue: "...choose lean beef."

According to Hornick, the dietary principles about beef described in the book have also been part of her own recommendations to clients.

Cut #3         :20          Outcue: "...three ounce serving."

Hornick says the book very strongly makes the case for including beef in healthy diets.

Cut #4         :36          Outcue: "...eating more of."

Nutrition education and information efforts such as The Healthy Beef Cookbook are coordinated on behalf of America’s Beef Producers and the Cattlemen’s Beef Board by the National Cattlemen’s Beef Association.  The beef producer members of the Beef Board administer the $1-per-head Beef Checkoff Program. Oversight is provided by the U.S. Department of Agriculture.

The national Beef Checkoff Program is administered by the Cattlemen’s Beef Promotion and Research Board, a group of 108 beef producers appointed by the Secretary of Agriculture.  They represent producers from coast-to-coast and volunteer their time to help identify programs that can help increase beef demand.  The checkoff was created in the 1985 Farm Bill, with oversight provided by the U.S. Department of Agriculture. The checkoff assesses $1 per head on the sale of live domestic and imported cattle and a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents to the Cattlemen’s Beef Board, which administers the national checkoff program, subject to USDA approval.