Producer guide to promoting beef’s healthy profile | TSLN.com

Producer guide to promoting beef’s healthy profile

Amanda Nolz

Photos courtesy Holly SweeHolly Swee works a demonstration booth with culinary expert Dave Zino.

It’s difficult to go a day without opening up a newspaper and seeing a misguided headline about cattle production and beef in the diet. With ranchers representing less than two percent of the nation’s population, it’s no wonder the general census is confused. How can producers begin to even fathom educating the consumers about healthy beef, environmental stewardship and animal welfare when many urbanites don’t even understand the difference between a heifer and a steer?

Often, producers don’t know where to start tackling these media and consumer misconceptions. The first priority of cattle producers should be to keep beef at the center of the dinner table and to increase beef demand, and that means reassuring soccer moms that beef is a healthy part of a well-balanced diet. Holly Swee, RD, LN, Director of Nutrition and Consumer Information for the South Dakota Beef Industry Council (SDBIC), offers simple factoids for producers to use in conversations with consumers at a grocery store, restaurant or online.

It’s difficult to go a day without opening up a newspaper and seeing a misguided headline about cattle production and beef in the diet. With ranchers representing less than two percent of the nation’s population, it’s no wonder the general census is confused. How can producers begin to even fathom educating the consumers about healthy beef, environmental stewardship and animal welfare when many urbanites don’t even understand the difference between a heifer and a steer?

Often, producers don’t know where to start tackling these media and consumer misconceptions. The first priority of cattle producers should be to keep beef at the center of the dinner table and to increase beef demand, and that means reassuring soccer moms that beef is a healthy part of a well-balanced diet. Holly Swee, RD, LN, Director of Nutrition and Consumer Information for the South Dakota Beef Industry Council (SDBIC), offers simple factoids for producers to use in conversations with consumers at a grocery store, restaurant or online.

It’s difficult to go a day without opening up a newspaper and seeing a misguided headline about cattle production and beef in the diet. With ranchers representing less than two percent of the nation’s population, it’s no wonder the general census is confused. How can producers begin to even fathom educating the consumers about healthy beef, environmental stewardship and animal welfare when many urbanites don’t even understand the difference between a heifer and a steer?

Often, producers don’t know where to start tackling these media and consumer misconceptions. The first priority of cattle producers should be to keep beef at the center of the dinner table and to increase beef demand, and that means reassuring soccer moms that beef is a healthy part of a well-balanced diet. Holly Swee, RD, LN, Director of Nutrition and Consumer Information for the South Dakota Beef Industry Council (SDBIC), offers simple factoids for producers to use in conversations with consumers at a grocery store, restaurant or online.

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It’s difficult to go a day without opening up a newspaper and seeing a misguided headline about cattle production and beef in the diet. With ranchers representing less than two percent of the nation’s population, it’s no wonder the general census is confused. How can producers begin to even fathom educating the consumers about healthy beef, environmental stewardship and animal welfare when many urbanites don’t even understand the difference between a heifer and a steer?

Often, producers don’t know where to start tackling these media and consumer misconceptions. The first priority of cattle producers should be to keep beef at the center of the dinner table and to increase beef demand, and that means reassuring soccer moms that beef is a healthy part of a well-balanced diet. Holly Swee, RD, LN, Director of Nutrition and Consumer Information for the South Dakota Beef Industry Council (SDBIC), offers simple factoids for producers to use in conversations with consumers at a grocery store, restaurant or online.

for more information on beef’s healthy profile, check out the following resources: http://www.beefitswhatsfordinner.com, http://www.beefnutrition.org, http://www.sdbeef.org, and http://www.beeffrompasturetoplate.org.

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