Lisa Murray Montana Beef Council
May 30, 2014 Comments are off Montana Stockgrowers Association
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Beef and Heart Disease: Should It Be What’s For Dinner?

Lisa Murray Montana Beef CouncilLisa Murray, Director of Nutrition, Montana Beef Council

Although many people may think there’s little place in cholesterol-lowering diets for beef, research suggests just the opposite. According to a clinical study, Beef in an Optimal Lean Diet (BOLD), published in the January 2012 edition of the American Journal of Clinical Nutrition, including 4.0 to 5.4 ounces of lean beef daily in the gold standard heart-healthy diet (DASH – Dietary Approaches to Stop Hypertension) lowered participants’ LDL “bad” cholesterol by 10 percent.

This study provides new insights about beef’s benefits in a heart-healthy diet; demonstrating that lean beef, in addition to being satisfying and great-tasting, can be part of a solution to building a heart-healthy diet.

Mike Roussell, PHD, a researcher for the BOLD study, will be presenting the BOLD study to Registered Dietitians, during the Annual Montana Dietetic Association meeting in Billings May 28-30.

Dr. Mike will examine the changing nutritional role of beef in a heart healthy diet. Specifically, he will delve into the disconnect between population based studies and clinical trials regarding the impact of red meat on Cardiovascular Disease (CVD) and CVD risk factors.

Author, speaker, and nutritional consultant Mike Roussell, PhD is known for transforming complex nutritional concepts into practical nutritional habits that his clients can use to ensure permanent weight loss and long lasting health. Dr. Mike holds a bachelor degree in biochemistry from Hobart College and a doctorate in nutrition from Pennsylvania State University.

The BOLD study sets the record straight about beef’s benefits in a heart-healthy diet. The study proves that nutrient rich lean beef, in addition to being satisfying and great-tasting, can be part of a solution to building a heart-healthy diet.

Most of the heart-healthy beef recipes used in the study came from The Healthy Beef Cookbook, a collection of delicious, nutrient-rich recipes for America’s favorite protein, beef. For more information on the BOLD study, meal plans and The Healthy Beef Cookbook visit www.BeefNutrition.org.

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April 17, 2014 Comments are off Montana Stockgrowers Association
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Beef Checkoff and Consumer Confidence | Beef Briefs

Beef Briefs Consumer Confidence Beef Quality AssuranceDid you know …

… your Beef Checkoff Program helps build consumer confidence?

Today’s consumers want to know more about how their food was raised, and the checkoff-funded Beef Quality Assurance (BQA) program can be a positive influence in sharing with consumers how cattlemen and women provide the best care possible for their cattle. BQA is based on sound management practices developed from years of practical experience and research and helps beef producers raise safe, high-quality beef.

The BQA program focuses on education and training and can help enhance carcass values by reducing animal illnesses and treatment. BQA practices, such as safe handling techniques, help reduce stress and bruising, which aids in producing quality beef and can directly impact producers’ bottom lines.

BQA training encompasses animal health, handling, record keeping, nutrition and general animal care that improve beef products and help maintain consumer confidence in the sound production practices endorsed by the cattle industry.

Learn more at www.MyBeefCheckoff.com
Beef Briefs is your monthly snapshot of beef checkoff news affecting the beef and dairy industries.
Provided by the great folks at the Montana Beef Council.

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29 lean cuts of beef - montana beef council
February 11, 2014 Comments are off Montana Stockgrowers Association
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Beef Up, While Slimming Down

29 lean cuts of beef - montana beef councilBy Lisa Murray RD, CDE, LN, Director of Nutrition Montana Beef Council

You’re off to a great start. You’ve made your New Year’s resolution to be healthy, slim down and have a plan on how to achieve your goals. I have great news for you: Beef can be part of your resolution to eat healthier. You can feel good about loving beef because the protein in beef is a powerful nutrient that helps strengthen and sustain your body. Because protein promotes satiety (feeling full), eating a protein rich meal or snack makes you feel full longer, and satisfies cravings faster.

If fact, choosing lean beef as a high quality protein is actually a calorie-saver! That’s right – when you eat beef you are making a smart choice. There are more than 29 leans cuts of beef available, most come from the round or loin, such as sirloin, tenderloin, round roast or 95% lean ground beef.

A 4 ounce cooked portion of lean beef provides 150 calories and 25 grams of protein. Compared to other protein sources, to get the same amount of protein you would have to eat three ½ cup servings of black beans (375 calories) or 7 Tablespoons of peanut butter (670 calories). Beef also provides 10 essential nutrients; zinc, iron, protein, selenium, B6 & B12, phosphorus, niacin, choline and riboflavin.

So you want to know how to include beef daily as part of a healthy eating plan? The BOLD study (Beef in an Optimal Lean Diet) showed that eating lean beef daily as part of a heart healthy diet, significantly lowered cholesterol levels. The website BeefNutrition.org provides information on the BOLD study as well as one week of meals plans and recipes. Keeping your resolution to eat more healthy has never been so delicious.

 

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Montana Ranching Family Kiley Martinell
October 17, 2013 Comments are off Montana Stockgrowers Association
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Martinell to represent MSGA on Beef Council

Kiley Martinell Montana Beef Council StockgrowersKiley Martinell of Choteau, recently joined the Montana Beef Council Board as a representative for Montana Stockgrowers.

I would like to take this opportunity to thank the MSGA for nominating me for the position on the Montana Beef Council Board. I grew up on a farm/ranch in Choteau, and my interests always tended to lean toward the animal side of my family’s operation. I attended college at MSU-Bozeman, where I earned a degree in Animal Science and met my future husband Heath Martinell. Upon graduation, I worked for Trans Ova Genetics as a bovine embryologist. After four years with Trans Ova we decided it was time to move back to Heath’s family’s ranch in Dell. We currently work together with his parents, Allen and Yvonne Martinell, raising commercial cattle. In addition to helping on the ranch, I work part time for Dr. Chuck Gue as an embryologist and stay involved in our community by serving on the school board, the Lima swimming pool board and as a 4-H leader. We feel fortunate to raise our children on a ranch in a rural community (Macie (12), Taryn (9), and Kalen (6)).

I am excited to serve on the Montana Beef Council Board, representing beef producers across the state to help with decisions on promoting and educating people about beef. I look forward to helping the Beef Council continue to push forward for a strong beef industry and a terrific product. Please feel free to contact me if you have questions or concerns, I will get them addressed as best I can. The Montana Beef Council has a mission statement that sums up their purpose in the beef industry. “To protect and increase demand for beef and beef products through state, national, and international consumer marketing programs (promotion, education and research), thereby enhancing profit opportunities for Montana beef producers.”

Thanks again for this chance to be an advocate for beef!

Montana Dietetics Intern Pasture to Plate Tour
October 14, 2013 Comments are off Montana Stockgrowers Association
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Pasture to Plate – Montana Dietetic Intern Tour

Lisa Murray Montana Beef CouncilLisa Murray RD, Montana Beef Council

Meeting a beef producer, stepping into his pastures and touring the ranch, isn’t the everyday norm for the dietetic intern students at Montana State University. Yet for these soon to be Registered Dietitians (RD) and nutrition experts, recently they followed the “life of a steak” at the Stovall Ranch in Billings.

Most of today’s consumers are several generations removed from rural America and two-thirds of consumers do not know a farmer or rancher. This disconnect results in a lack of understanding and in some cases an acceptance of misinformation, about food production and agricultural practices. More and more consumers are asking “Where does my food come from?”

For the 20 MSU dietetic interns, the ranch became the classroom during a “pasture to plate” tour of Montana’s beef chain. A majority of the interns had never been on a farm or ranch before, but were very eager to learn more about the beef industry and how cattle are raised.

While at the Stovall ranch, the students heard from ranch owner, Turk Stovall, about the lifecycle of cattle and how their operation works. Some of the topics Turk discussed and showed the students were cattle nutrition, taking care of a sick animal, the importance of record keeping, artificial insemination, calving, cattle breeds, water, pasture rotation, and haying.

“I will never complain about how much work I have to do or how tired I am,” stated one of the students during a point in the tour when Turk mentioned that he had been up since 2:30 a.m. to bale hay.

The tour connected the dots of the beef value chain from farm to plate. The students learned about farming and ranching practices, sustainability, food safety and nutrition from Turk Stovall, Jude Capper PhD – Beef Sustainability Consultant and myself. The students also engaged in professional development with Daren Williams, Executive Director of Communication for NCBA, who focused on tips and techniques for a successful media interview.

After the tour, 100% of the students stated their knowledge of beef nutrition and how to incorporate beef into all types of diets was increased and 75% of the students stated the tour increased their knowledge of how cattle are raised. “Ranchers are great, honest and hardworking people, I always thought that but to see it was amazing” said one of the dietetic students.

Montana Dietetics Intern Pasture to Plate Tour

August 5, 2010 Comments are off Montana Stockgrowers Association
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Ranchers Care: Low-stress Cattle Handling with Ed and David Fryer

Ed and David Fryer, managers of the Castle Mountain Ranch in White Sulphur Springs, Mont., volunteer their time teaching other ranchers their low-stress cattle handling techniques at Beef Quality Assurance trainings across Montana. In this video, Ed & David talk about their techniques and why careful cattle care is important. This video is brought to you by Montana Beef Quality Assurance, the Montana Beef Council, the Montana Stockgrowers Association, and MSGA’s Research, Education, and Endowment Foundation.
July 26, 2010 Comments are off Montana Stockgrowers Association
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Montana Rancher Profile: Jerry Jones

MSGA’s multimedia intern Lauren Chase interviewed Montana rancher Jerry Jones. He discussed his family’s ranching history, reasons why he loves what he does, and his hopes for the industry in the future. Jerry lives in Kirby and is on the Montana Beef Council. Anyone who knows Jerry will say that he has a very fun personality.

This video is brought to you by MSGA’s Research, Education, and Endowment Foundation.