SDSU recognizes beef supporters at Beef Bowl | TSLN.com

SDSU recognizes beef supporters at Beef Bowl

South Dakota State University (SDSU) hosted the 46th Annual Beef Bowl on Sept. 29, where the SDSU Jackrabbits played Missouri State at the Coughlin-Alumni Stadium in Brookings, SD. The Beef Bowl included a pre-game barbecue featuring beef brisket, a steer auction and recognizing key individuals and organizations who are important to the state's beef industry.

SDSU named Tri-State Livestock News (TSLN) the 2012 Friend of the Beef Industry for its dedicated service to the state's cattle producers. Scott Dirk accepted the award on behalf of TSLN during the half-time show at the football game; Barry Dunn, Dean of SDSU's College of Agriculture and Biological Sciences, presented the award.

At the conclusion of its annual meeting on Saturday, the South Dakota Beef Industry Council (SDBIC) also recognized leaders in the industry during the 2012 South Dakota Prime Promoter Luncheon held at the Swiftel Center in Brookings, SD.

The 2012 SDBIC Prime Promoter Award is given to a business, organization and individual. Kip and Michelle Pharis, owners of Pizza Ranch and BraVo's in Brookings, SD, were recognized in the business category. The Pharis' were instrumental in initiating steak pizzas at Pizza Ranch. Pizza Ranch restaurants serve more than 20,000 pounds. of beef each year per location. The chain is also a big supporter of the Beef Bucks program; corporate headquarters supports the Beef Bucks golf tournament each year. BraVo's restaurant also hosted a "Wheel Watchers" party, when Beef Bucks was featured on Wheel of Fortune. The restaurant furnished steak appetizers and wine for guests attending the event. The Faris' also offer beef in the Dakotronic Food Court and cater numerous events featuring prime rib and burgers. In total, the couple serves 65,000 pounds of beef annually.

"Beef prices are good, so I hope cattlemen keep raising beef because it's a product our customers certainly enjoy," said Kip Pharis, upon accepting the award during the prime rib luncheon.

In the organization category, Bill Broadie, founder of the All-American Beef Battalion (AABB), was the recipient. In May 2011, 185 members of the SD National Guard's 200th Engineer Company and their families were treated to a steak dinner, compliments of AABB, before their one-year deployment to Afghanistan. The non-profit, all-volunteer organization travels the country, providing a steak dinner for the troops. This effort supports the troops and promotes all-American beef. Since 2008, AABB has served over 140,000 steaks. For more information, check out http://www.steaksfortroops.com.

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"I've got to thank the state of South Dakota for supporting AABB; this state has raised more money for our cause than any other state, thanks to sale barn auctions and individual fundraisers," Broadie said in his acceptance speech. "Our young men and women serving our country are truly incredible. They keep raising their hands and volunteering to serve; that's why we keep doing what we do."

Chef Clark Braun, from Hill City, SD, was recognized in the individual category. Braun is a certified executive chef at the Alpine Inn. Besides serving great beef at his restaurant, Braun is active in the SDBIC Titanium Chef beef cooking competition, either as a competitor or a judge. He won the Titanium Chef titled in 2008 and 2009, the first two years of the contest. He also provides cooking demonstrations in the Rapid City, where he teaches his audiences how best to prepare beef.

"As long as there is a great protein like beef, I will keep teaching folks how to cook it," vowed Braun. "And, beef isn't just for dinner; it's for breakfast, too!"

The final award of the day was presented to Keith Underwood, SDSU assistant professor and meat extension specialist. Underwood was recognized with the SDBIC's 2012 Distinguished Service Award. Three years ago, Underwood spearheaded a popular new beef checkoff-sponsored event called BBQ Boot Camp. The events are held all across the state. This intensive hands-on session teaches consumers meat cookery techniques including food safety and handling of beef, barbecue grilling and smoking, retail counter meat selection, value-added beef cuts, beef nutrition and recipes, rubs and marinades, and myth busters.

"I really appreciate all the beef producers who raise beef here in the state, and I hope to strengthen the relationship between these cattlemen and SDSU in the future," Underwood said.

All of these award winners were also recognized at half-time of the football game. The Jackrabbits won the game, 17-7, in front of a crowd of more than 14,000 fans. Two steers were also auctioned at half-time, raising $4,500 and $4,750, respectively. Proceeds will help support the SDSU Cow-Calf Unit. The steers were purchased by American Food Group and First Bank and Trust, Brookings, SD.

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