Podcasts about national cattlemen's beef association

This week’s episode is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. We’re joined by Bridget Wasser of National Cattlemen’s Beef Association to share her Top 10 Tips for Grilling Beef! As a certified beef expert, Bridget has the inside scoop on what it takes to create restaurant-quality steaks, burgers and more at home.  In this episode you’ll learn:How to select the best cuts of beef for the grillThe best way to check the temperature of beef while cookingWhy it’s important to let beef rest How to properly season beefWays to enhance the flavor of beef through marinades  Who is Bridget?Bridget Wasser is Executive Director, Meat Science, Culinary & Supply Chain at the National Cattlemen’s Beef Association (NCBA) in Centennial, CO. She is responsible for the strategic direction, planning, development and implementation of the beef quality research program and technical, meat science activities intended to increase consumer demand for beef and beef products and to optimize beef’s quality and taste equity. Additionally, she leads strategic direction and implementation of the Beef. It’s What’s for Dinner. brand, on behalf of the Beef Checkoff, to the beef supply chain audience, including leading business-to-business brand ambassadors that support the brand across various supply chain segments such as processors, manufacturers, distributors, retail and foodservice. And, she leads the Beef. It’s What’s for Dinner. culinary program facilitated through the NCBA's Culinary Center, which is funded by the Beef Checkoff. Bridget earned a B.S. and M.S. in Animal Science with a focus on Meat Science from Texas A&M University and has been on staff at NCBA since November of 2005. Helpful Links: Beef. It’s What’s For Dinner. Grilling TipsMEATER Plus Wireless Meat Thermometer Irie Lemon Mastermind: Launching in September, now accepting applications, learn more here.  Connect with Beef, It’s What’s For Dinner. on Instagram Connect with Irie Lemon on Instagram or Facebook Connect with Liz of The Lemon Bowl on Instagram or Facebook Connect with Vince of Irie Kitchen on Instagram or Twitter 

In this episode of HPJ Talk, Jenni and Kylene discuss the rapid changes and concerns of COVID-19 (aka coronavirus) in the Midwest, and how we are pivoting during this time. Kylene also interviews Chase DeCoite, Director of the Beef Quality Assurance program for the National Cattlemen's Beef Association. Chase talks about the BQA training and certification program for beef producers to educate themselves on best practices, procedures, and safety. All that and markets too! #RideWithUs

Will the Phase One deal with China move the needle for Wisconsin agriculture?  That was the question the Chip Flory, professional commodity analyst, was asked to address during his keynote address at the 2020 Wisconsin Corn Soy Expo in Wisconsin Dells.  Bob Bosold got to visit with him one-on-one. Wisconsin Senator Howard Marklein is caught up in the flurry of activity in Madison to try and help Wisconsin agriculture and rural communities.  He visits with Pam and updates us on what's moving where. Wisconsin beef isn't just for our dinner tables, it's finding its way to Central America too!  Tammy Vassen, executive director of the Wisconsin Beef Council has just returned from the National Cattlemen's Beef Association annual meeting along with the Cattlemen's Beef Board gathering and shares updates on target goals for 2020.

Kent Bacus with the National Cattlemen's Beef Association sat down and talked with host Ron Hays at the recent Cattle Industry Convention in San Antonio- they talk about the recent trade agreements with EU, Japan, Mexico, Canada and China- and how they collectively make 2020 and beyond an exciting time to be in the cattle business. Today's podcast is being powered by the Oklahoma Rural Water Association.

Cattle, ASF, infrastructure, it's okay to drink milk...we cover it all in this morning's AgriTalk. Ethan Lane, v.p. of government affairs for the National Cattlemen's Beef Association, provides a recap of last week's NCBA Trade Show. U.S. Representative Cynthia Axne (Iowa) discusses the passage of a bill she co-sponsored to increase personnel to examine imported hogs and prevent ASF from reaching our shores. And Mike Steenhoek, executive director of the Soy Transportation Coalition, discusses the important news that the Army Corps of Engineers will deepen the lower Mississippi River which will benefit soybean transportation via water. The AgriTalk podcast is sponsored by Syngenta.

Episode 32 features a discussion on hot-button trade issues with Ethan Lane, Vice President of Government Affairs for the National Cattlemen's Beef Association. It also features a discussion on land and pasture management with Corteva, crop inputs with Nutrien Ag Solutions and feature the music of Stephanie Nash from the Ernest Tubb Record Shop in Nashville. 

In this 2-part series, we discuss what strength means to each of my three guests. We talk about physical strength but also mental and emotional strength. We discuss the “Four Cornerstones” of eating to support strength, some practical tips for tweaking your meals and snacks as well as simple cooking ideas and meal prepping advice – and we also talk about life on a cattle ranch and how both the land and the animals are cared for. Today's guest is Dr. Mike Roussell, a research scientist, protein expert and author of "Strength: The Field Manual" - a free book produced in conjunction with the National Cattlemen's Beef Association, a contractor to the Beef Checkoff. For the full shownotes, resources and link to the free book: www.SoundBitesRD.com/128  This episode is a sponsored collaboration with "Beef. It's What's for Dinner." on behalf of the Beef Checkoff.

Late-summer disease issues in Kansas corn and soybean stands This week’s Beef Cattle Institute podcast Agricultural news, and “Tree Tales” Planting a cool-season lawn in the fall 00:01:30 – Late-Season Diseases in Corn and Soybeans:  K-State row crop disease specialist Doug Jardine provides an update on late-summer disease issues in Kansas corn and soybean stands: he talks about the decision on whether or not to treat corn fields for southern rust disease, and he advises soybean growers to be watching for various diseases showing up on the soybean seed itself, indicating the need to spray. 00:13:00 – Beef Cattle Institute Podcast:  Excerpts from the latest Cattle Chat podcast from the Beef Cattle Institute at K-State: joining K-State veterinarians Brad White and Bob Larson, cow-calf specialist Bob Weaber and livestock economist Dustin Pendell are John Sache of the Kansas Beef Council and Chase DeCoite from the National Cattlemen's Beef Association discuss the Beef Quality Assurance training program and an upcoming stockmanship and stewardship training session to take place in Manhattan. 00:24:30 – Agricultural News:  Eric Atkinson covers the day's agricultural news headlines, and the Kansas Forest Service presents this week's edition of "Tree Tales." 00:33:00 – Planting a Cool-Season Lawn (Part 1):  On this week's horticulture segment, the first in a two-part visit with K-State turfgrass specialist Jared Hoyle on planting a cool-season lawn in the fall...today, centering on soil preparation and seeding rates and planting methods.   Send comments, questions or requests for copies of past programs to ksrenews@ksu.edu. Agriculture Today is a daily program featuring Kansas State University agricultural specialists and other experts examining ag issues facing Kansas and the nation. It is hosted by Eric Atkinson and distributed to radio stations throughout Kansas and as a daily podcast. K‑State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well‑being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K‑State campus in Manhattan.

On this episode of the Sustainable Dish Podcast I speak with Sara Place from the National Cattlemen's Beef Association. We break down the components of  life cycle assessments for cattle, and the impact on water, land use, and methane emissions.

Summary: In February of 2019 the US Senate passed the largest public lands package in over a decade. The 662-page package passed out of the US House and President Trump signed the bill in March of 2019.  This massive land package was old school deal-making in Congress permanently re-authorizing the Land and Water Conservation Fund (LWCF), expanding wilderness areas and park but did correct some long-standing issues like the Red River boundary issue and grazing disputes. Ethan Lane, Executive Director of the Public Lands Council and the National Cattlemen’s Beef Association Federal Lands, speaks with Arizona Farm and Ranch Radio about this large legislative package.  This podcast was recorded after the vote in the US Senate and before passage by the House.  

Summary: The Green New Deal has been a major policy discussion within the beltway of DC lately and continues to be a point of contention even with a failing vote in the US Senate. Patrick Bray talks with Ethan Lane, Executive Director of the Public Lands Council and the National Cattlemen’s Beef Association Federal Lands, about what the potential impacts and issues are with this legislative package.  We discuss the changing Congress and new environmental push from sustainability to climate change and what the West can expect from Congress over the next few years. Is Agriculture prepared for an on slot of bad policies from Congress?   

Ranchers are a big, but often misunderstood part of public land management in the western United States. Join David and Mike as they visit with Ethan Lane, Executive Director of the Public Lands Council and National Cattlemen's Beef Association - Public Lands. They dive into myriad topics surrounding public land management. Topics include: Access to "landlocked" public lands, respecting private property rights, history of checkerboard and state lands, supporting the Land and Water Conservation Fund, how to ask a landowner for access, corner crossing, ranchers as conservationists, protecting the working landscape to protect open spaces, and more. 

In this Widen Summit podcast episode, Leah Carlson shares her past experiences at Widen’s annual showcase event. Leah is Global Digital Content Manager at McCormick & Co. and formerly at National Cattlemen's Beef Association, Applications Support Analyst where she also regularly used the Widen Collective.

Reforming the Endangered Species Act and public land grazing issues are discussed with Chase Adams with the American Sheep Industry Association. ASI, the Public Land Council and National Cattlemen's Beef Association recently applauded the introduction of the Endangered Species Act Amendments of 2018. The amendments, introduced by Senator John Barrasso (R-Wyo.), are based on the Western Governor Association Species Conservation and Endangered Species Act Initiative bipartisan policy recommendations.

Host: Kathy King, RDN With over 720,000 beef producers in the United States, the cattle industry has a huge economic impact on our society. However, many patients have questions regarding beef production and safety. Dr. Sarah Place, Senior Director of Sustainable Beef Production Research at the National Cattlemen's Beef Association, joins Dr. Kathy King in discussing the balancing act of economic, environmental, and social awareness inside the industry.

Host: Kathy King, RDN With over 720,000 beef producers in the United States, the cattle industry has a huge economic impact on our society. However, many patients have questions regarding beef production and safety. Dr. Sarah Place, Senior Director of Sustainable Beef Production Research at the National Cattlemen's Beef Association, joins Dr. Kathy King in discussing the balancing act of economic, environmental, and social awareness inside the industry.

Today the conversation gets real with Daren Williams from the National Cattlemen's Beef Association and Mike and Delaney discover the real truth about eating beef. Check out more from Daren at http://darenwms.blogspot.com/.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Hosted by David and Nycci Nellis.On this week's show:* Chef Dave Zino is an Executive Chef & Culinary and spokesperson for the National Cattlemen's Beef Association and he's in to talk about the association's Beef Checkoff and sponsorship of the Safeway National Capital Barbecue Battle in downtown DC.* Chef David Guas (host of the Travel Channel's hot show, American Grilled, and chef/owner of DC's beloved Bayou Bakery) is in with yet another cookbook he has punched out: this one is Grill Nation and we'll be talking the ins and outs of grilling with charcoal, wood and gas.* Last time Mike Koch was in, he regaled us with stories of how this city boy became a goat cheese farmer and now he's back as the new executive director of FreshFarm Markets. We'll hear about how he and his team plan to take the Markets to the next level of impact on the DC area's sourcing of fresh, organic produce and other foods. * Speaking of organic, Daniel Liberson is Northern Virginia's Lindera Farms, makes vinegars to die for. He's in to discuss the process and how he built the business from scratch. * The team behind Ripple and Roofer's Union has just opened Jug and Table in Adams Morgan. Sommelier Theo Rutherford is in to chat about and present some of the new restaurant's signature cocktails.

Bradley and Karen discuss the key differences between 501(c)(3) and 501(c)(6) organizations in the USA, and discuss recent refusals by the IRS to grant such statuses to Open Source and Free Software orgs. Show Notes: Segment 0 (00:34) Bradley mentioned the 501(c)(3) vs. 501(c)(6) difference came up on FaiF 0x41. (03:35) Bradley mentioned that in 501(c)(3) status from the IRS is based on receiving some status governed by §170(b)(1)(A) of the tax code. (Most Free Software charities, such as Conservancy, are classifed as non-profit charities under §170(b)(1)(A)(vi).) (05:10) Bradley mentioned this issue had been discussed on FLOSS Foundations' mailing list (05:50) Bradley discussed that at the OSCON 2013 tutorial, Community Foundations 101, most of the 501(c)(6) representatives who spoke argued incorrectly that the differences between 501(c)(3)'s and 501(c)(6)'s were not substantive. (10:50) Karen referenced how the TV show Silicon Valley parodies the irony of for-profit software companies claiming they make the world a better place. (11:58) Bradley mentioned he was inspired by Michael Moore in his work on Free Software. (15:02) Bradley mentioned Karen's talk called Identity Crisis (15:21) Karen mentioned that open source was on the list of items the IRS gave additional scrutiny. (16:51) Bradley mentioned a blog post by Jim Nelson where Yorba's rejection was discussed; Yorba's 501(c)(3) application was previously discussed on was discussed on 0x1C, and covered in many other places. (17:46) Karen wrote a blog post about why she isn't worried for Conservancy's 501(c)(3) status at this time. (18:30) Bradley mentioned that IRS decisions don't make precedent, and if there's a dispute, it would go to USA Tax Court (19:00) Mozilla Foundation's odd hybrid for-profit/non-profit model was audited by the IRS, and Mozilla Foundation settled with the IRS. (20:22) Open Stack Foundation was initially denied 501(c)(6) status, as reported on Mark McLoughlin's blog. (25:10) Bradley promised links to both Yorba's 501(c)(3) denial letter from the IRS and Open Stack Foundation's 501(c)(6) denial letter from the IRS. (The response to the IRS from OpenStack, written by DLA Piper, OpenStack Foundation's law firm, is also available, too. (27:15) Bradley and Karen discussed Board of Directors meetings in FaiF 0x45: I'm Board (31:40) Bradley mentioned the How fresh stays fresh campaign, which includes the Nature's Pause Button television commercials by the American Frozen Food Institute, which is a 501(c)(6) organization. It's FY 2012 Form 990 is the most recent on available. Bradley also mentioned the Beef: It's What's For Dinner advertisting campaign that has existed for decades in the USA, which is sponsored by the National Cattlemen's Beef Association, Inc. which is a 501(c)(6) as well. It's FY 2012 Form 990 is the most recent on available. (35:40) Bradley further mentioned the Pork: the other white meat advertising campaign, which has also existed for decades but is now called the Pork: Be Inspired campaign, seems a bit more dubious in its non-profit existence. It appears to be funded by the National Pork Board Foundation, which is ostensibly a 501(c)(3) but has no assets, revnue nor expenses, and appears to be a front for an org called the America's Pork Producers / Pork Checkoff, which appears to be some quasi-govermental agency related to pork (in other words, it's pork for pork). More research would probably be needed to figure out better what's going on here with regard to non-profit status, but it seems that unlike the Beef ads, which are clearly funded by a 501(c)(6), this campaign is funded by a separate legislation, presumably unrelated to §501(c). There is, BTW, also, a 501(c)(5) called the National Pork Producers Council, which appears to be where the big money is (— not surprisingly — 501(c)(4)'s and 501(c)(5)'s often make 501(c)(6)'s and 501(c)(3)'s look tiny by comparison). (36:13) Segment 1 (39:43) Conservancy and OSI jointly announced a working group on IRS applications and denials. (40:49) Send feedback and comments on the cast to . You can keep in touch with Free as in Freedom on our IRC channel, #faif on irc.freenode.net, and by following Conservancy on on Twitter and and FaiF on Twitter. Free as in Freedom is produced by Dan Lynch of danlynch.org. Theme music written and performed by Mike Tarantino with Charlie Paxson on drums. The content of this audcast, and the accompanying show notes and music are licensed under the Creative Commons Attribution-Share-Alike 4.0 license (CC BY-SA 4.0).

As an epidemiologist in the Department of Animal & Food Sciences, Guy Loneragan concentrates on the beginning of the farm-to-table continuum, in an effort to ensure food safety early on in the production process. Professor Loneragan's appointment at Texas Tech is wholly focused on research that mitigates E. coli, salmonella, and antibiotic resistance. He works with several graduate students and trains them in epidemiological methods and analysis. Additionally, Loneragan and his colleagues in the College of Agricultural Sciences & Natural Resources have research partners throughout the US, as well as in Mexico, Honduras, El Salvador, Argentina, France, and Australia. Loneragan's work has led him to serve on the food safety committees of beef producers and to work with pharmaceutical companies. Additionally, he collaborates with such organizations as the National Cattlemen's Beef Association and the Texas Cattle Feeders Association, as well as with industry stakeholders and legislators. His engagement in epidemiology and food safety began early in life; growing up, Loneragan helped his father, a veterinarian who studied embryonic transplantation in cattle, in his medical work and in managing their family's ranch in Australia.

Welcome to the fourth edition of the Barbecue Secrets podcast, a show celebrating the many pleasures of outdoor cooking. E-mail questions, tips and suggestions to rockinronnie@ronshewchuk.com. In this edition: 2:45 An interview with Barbecue Queen Karen Adler 18:03 Talking with Johan Olsen of Cobb Canada about a great charcoal-fueled portable cooker, the Cobb 30:46 Competition Corner -- Tequilas at dawn Links Visit the Barbecue Queens' website. Find more info about the Cobb in Canada, or internationally. Podcast #4 Guest Recipe This divinely delicious recipe for grilling flak steak is reprinted with permission from The BBQ Queens' Big Book of Barbecue by Karen Adler and Judith Fertig (Harvard Common Press, 2005) Grilled Flank, Skirt, Hangar, or Other Thin Steak The whole steak scene had gotten a bit ho-hum. Very predictable. You knew what cuts were available: rib-eye, strip, sirloin, flank. You knew what to do with them. And then, all of a sudden, things changed. There were new cuts and names, such as beef bavette and skirt, hangar, flat iron, patio, and charcoal steak. Whassup? (as a hip-hop queen might ask). The change is partly a result of consumer interest in ethnic foods, hence the loose-grained skirt steak (the diaphragm muscle on a steer and the first choice for making great fajitas) and the beef bavette (cut from the flank for the French bistro steak and frites combo). Both can be hard to find at the grocery store but are readily available at butcher shops and from online vendors such as Niman Ranch. In addition, the National Cattlemen's Beef Association, based in Colorado, has championed new �moderately priced� options such as the flat iron steak, cut from the beef chuck, and the western griller, cut from the bottom round. Cube steak, a.k.a. minute steak, has been around for a while. It is cut from the round and cubed twice to tenderize this tasty but tough piece of meat and make it great for grilling (a minute per side, not surprisingly). The hangar steak comes from the flank and is actually a thick muscle. It is much tougher than flank steak but is a bistro favorite and is also referred to as onglet. All of these steaks have a chewy texture but great beef flavor. You need to tenderize them either by marinating them for at least an hour (preferably eight hours) or pounding them with a meat tenderizer or mallet. Then you grill them over a hot fire to medium-rare. The final crucial step is slicing them properly to serve. Before you marinate a steak, locate the direction of the grain in the meat, which is easy to do. The grain consists of the lines of muscle fiber, which usually go in one direction. File that information away, grill your steak, and cut the meat against the grain, on the diagonal, holding your knife at a 45-degree angle (so it's slanted, not straight up and down). Perfecto! For the marinade, we suggest Garlic-Citrus Marinade and the Smoked Garlic Cilnatro Cream Sauce is an excellent serving sauce. They follow below. Serves 4 1 1/2 pounds beef bavette or flank, skirt, hangar, flat iron, or western griller steak 1. Place the marinade and steak in a sealable plastic bag and refrigerate for at least 1 hour or up to 8 hours. 2. Prepare a hot fire in a grill. 3. Remove the meat from the marinade and pat dry. Grill for 2 to 3 minutes per side for medium-rare. Let the meat rest for 5 minutes, then cut against the grain, on the diagonal and at a 45-degree angle, into slices about 1/4 inch thick. Serve warm. Garlic-Citrus Marinade This is a delicious way to marinate skirt, sirloin, or flank steak, but it's also good with chicken, pork, lamb, fish, or vegetables. Guess we like this with everything! Makes about 3/4 cup 1/4 cup fresh lime juice (4 to 5 limes) 1/4 cup fresh orange juice (1 to 2 oranges) 2 cloves garlic, minced 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh Italian parsley 1 teaspoon dried oregano Place all the ingredients in a small jar with a tight-fitting lid. Cover and shake to blend. This marinade will keep in the refrigerator for up to 1 week. Smoked Garlic and Cilantro Cream Sauce Delicious served with grilled or smoked meats. If you don't want to use smoked garlic, substitute two minced garlic cloves for a sharper but still delicious flavor. Makes about 2 1/2 cups 2 cups heavy cream 1/2 cup fresh cilantro leaves, plus more for garnish 3 tablespoons fresh lime juice 1/2 teaspoon kosher or sea salt 6 cloves garlic, smoked (see page 000) and peeled 1. In a blender or food processor, combine all the ingredients and process until smooth. 2. Transfer the puree to a medium-size saucepan over medium-high heat and cook until the sauce begins to bubble. Serve immediately. Rockin' Ronnie Shewchuk is the author of Barbecue Secrets: Unbeatable Recipes, Tips & Tricks from a Barbecue Champion, published by Whitecap Books. Find him, and more recipes, at www.ronshewchuk.com.