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Senior Director, Integrated Communications
HQ Phone:  (303) 694-0305
Direct Phone: (303) ***-****
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9110 East Nichols Avenue
The National Cattlemen's Beef Association welcomes you to "Beltway Beef. Initiated in 1898, NCBA is the oldest and largest national marketing organization and trade association dedicated solely to U.S. cattlemen and women. With offices in Washington, D.C., and... more.
Magic 105.1 - WMGC FM - Detroit - The HD Radio Home of Jim Harper
Matthew McConaughey is taking his beefcake status to the next level with new radio spots for the National Cattleman's Beef Association. 'You see those hickory smoke signals?' McConaughey, 38, asks in a silky, southern drawl. 'That's a sure sign it's grilling season in the land of lean beef.' The new dad concludes by saying, 'beef, it's what's for dinner.' 'We are certain once consumers hear it, they will recognize the new voice for its endearing quality and it will reinforce their passion for beef and the protein body benefits it provides,' Meghan Pusey, spokeswoman for National Cattlemen's Beef Association said.
USA Today: 'Growing concern' over marketing tainted beef | NCPIRG
"Beef farmers and ranchers pride themselves on producing a safe and wholesome product, and anything less is unacceptable," says Meghan Pusey, a spokeswoman for the National Cattlemen's Beef Association.
"Quite simply - people love beef," said Meghan Pusey, senior director of integrated communications with National Cattlemen's Beef Association, a contractor to the Beef Checkoff.
"Beef has inherent value to consumers, and operators can rely on their consumers to continue to love and to order beef. Millennials particularly love beef." Four in 10 millennials, who frequent restaurants more than any other age group, chose beef during their last restaurant visit, according to Beef Checkoff. Their love of beef has forced operators to use creative ways to keep it on the menu at a more affordable price point. Some operators, for example, are exploring cuts from chuck in order to fill the value gap between the super-popular ground beef and premium steak categories, Pusey said. Operators are also flexing the versatility of mainstay steaks, like rib eye or sirloin, by exploring new ways to portion and menu. "The ranch steak was designed to fill in this value gap; the ranch steak is now one of the fastest-growing beef cuts in foodservice today, with volume increasing by 2 million pounds from 2013 to 2014," Pusey said, citing data from Technomic. "Hanger steaks also have seen a lot of success on menus. Some operators are using these mid-value cuts as a meal ingredient too - as opposed to the center of the plate item - to further stretch their value." Nature's Grill, for example, is an independent fast casual concept in Brooklyn, New York that serves a 6-ounce, lean-cut sirloin with jasmine rice, onions, peppers and tangy steak sauce on plain flour tortilla or in a bowl. D'Angelo Grilled Sandwiches is serving a Korean BBQ beef sandwich, featuring freshly grilled sirloin topped with Korean BBQ sauce, fresh cilantro, creamy sriracha cole slaw and American cheese "This is an effective approach to deliver the great steak experience guests look for when dining out, and help operators stretch profit margins while adding value and appeal to the menu," Pusey said. She also credited Brinker, parent company of Chili's Grill & Bar and Maggiano's Little Italy, with getting the most out of its beef by utilizing the sirloin across its operations. "Chili's Grill & Bar serves the sirloin filet as a 6-ounce steak on its 'lighter choices' menu, while Maggiano's Little Italy takes the sirloin cap to serve in the peppercorn-crusted sirloin entrée," Pusey said. "Sirloin is all about versatility at a moderate price point - cut it into smaller, portioned-sized steaks or slice into cubes or strips to add sizzle-factor to everything from kabobs to small plates, bar items and sandwiches." UFood Grill is another brand that uses sirloin, in several bowls, including a roast curry cauliflower bowl and brussel sprout and bacon bowl, with grilled sirloin as a protein topping option. Rib eye is another cut of meat seeing growth, said Pusey. Although Pusey admits beef prices have been high, she said the USDA's cattle inventory reported America's farmers and ranchers are responding to consumer's strong demand for steaks and burgers and are rebuilding their herds. "This is good news for longer term beef supply, therefore wholesale beef prices will soften in 2016," she said.
USDA seeking veterinarians' help in promoting NAIS
Meghan Pusey, spokeswoman for the National Cattlemen's Beef Association, said her organization supports the NAIS and premises registration by cattle producers, provided participation remains voluntary.
"NCBA feels producer rights and confidentiality are a top priority," Pusey said. Will Harrison, a beef producer from Elwood Ranch in Bella Vista, Calif., said he signed up for the NAIS when it was expected to become mandatory, and he was initially hesitant because of privacy concerns. He now uses participation as a marketing tool, and he said he has had few problems while taking part in a pilot program that covered some startup costs.
"At long last, Americans will have the information they've been asking for about the variety of nutrients available in beef right at their fingertips in the store," NCBA Director of Public Relations Meghan Pusey told SN last week.
"For more than 20 years, we have invested [Beef] Checkoff dollars to help retailers implement nutrition labeling programs and provide information to consumers through websites and educational materials," she added.