BEEF

RETAIL
FACT
SHEET

Beef information for meat retailers and their customers

NUTRITION
THE NUMBERS
Weighing In
N 12 of the 19 lean beef cuts have,
on average, only one more gram
of saturated fat than a comparable
3-oz serving of skinless, boneless
chicken breast.
N A 3-oz serving of beef eye round has
144 calories, 4.0g total fat, with only
1.4g of saturated fat, compared to
a 3-oz skinless chicken thigh which
has 178 calories, 2.6g of saturated fat
and 9.3g total fat.
N You’d have to eat three 3-oz chicken
breasts to get the amount of iron
found in one 3-oz serving of cooked
top round steak.
N 3-oz of lean beef has as much iron
as 2-3/4 cups of raw spinach and
as much zinc as 14-1/2 servings
of salmon.
The message to your
customers needs to
2
Top Ten Best-Selling Lean Cuts N Draw consumers to stores that include
N Beef Loin Top Loin Steak the helpful nutrition information.
N Beef Top Round Steak N Increase dollar sales and pounds in
N test versus control stores.
Beef Loin Top Sirloin Steak
N Beef Bottom Round Roast
N
That’s good news as the USDA moves
Beef Loin T-Bone Steak
N
closer to mandatory nutrition labeling
Beef Shoulder Pot Roast
N
that will require on-package labeling
Beef Shoulder Steak
N
for ground meats, and either on-package
Beef Round Tip Steak
N
or POS information on single ingredient
Beef Brisket Flat Cut
N
muscle cuts. For the latest news on
Beef Eye Round Roast
nutrition labeling, visit
As you can see, there are lean cuts to www.beefretail.org/nutrNutrition
fit all kinds of recipes — from quick Labeling.aspx
and easy family dinners to special
occasion meals. Regionally, the top
10 best selling lean cuts change only
marginally. More information about
what lean beef cuts your customers
want — based on regional preference
data — can be found online at
www.beefretail.org/markLeanbeef
cutsbyregion.aspx
Source: FreshLook,
9/27/03 – 9/26/04

be clear: beef serves

an important role
in a nutritious,
well-balanced
and delicious diet.
Source: USDA Agricultural Research Service
CASE CUTS
Stock the Meat Case
with Lean Favorites
As consumers become more focused on
nutrition, it is important they understand
that they can continue to enjoy beef as an
integral part of a healthy diet.
Your customers will be happy to know
that eating healthy does not mean giving
up on their favorite, flavorful meals.
In fact, tenderloin and T-bone steak
are two of the 19 cuts of beef that meet
government guidelines for leanness.
FOCUS ON NUTRITION
Nutrition Labeling Research
Yields Results
The importance of on-package labeling
and point-of-sale material (POS) was
demonstrated in a 2003 two-retailer trial
that showed these efforts:
N Increase the number of consumers
who believe beef is healthier or
might be healthier for them than
previously thought.
New Dietary Guidelines
The government’s 2005 Dietary Guidelines
for Americans encourage us to select a
quality diet while staying within our calorie
requirements to achieve optimum health.
It’s all about getting more nutrients in
fewer calories.
The simplest way to follow the guidelines
is to carefully choose naturally nutrient-
rich foods, like beef. Beef provides a
good or excellent source of nine essential
nutrients in one 3-ounce serving.
For more tools, fact sheets and
information on beef nutrition, visit
www.beefretail.org/Nutrition.aspx
ZIP — Know the Code
When it comes to nutrition, beef ZIPs by other foods. ZIP stands for Zinc, Iron and Protein —
nutrients that are often lacking in many people’s diets. And, beef is also a great source of many
essential B-Vitamins. Take a look at what each nutrient does for us, and at beef’s leadership role in
providing them.
Nutrient Benefits
Zinc N key to cognitive health throughout life
N maintains immune system
N heals wounds
Iron N key to cognitive health throughout life
N provides energy by carrying oxygen to cells
and muscles
N prevents anemia
Protein N builds strong muscles
B-Vitamins N key to cognitive health throughout life
(includes B6, N helps release energy from foods
B12, thiamin, N produces red blood cells
riboflavin and N promotes healthy skin and vision
niacin) N maintains normal appetite and nervous system
N may help prevent stroke and heart disease
MERCHANDISING NUTRITION
Make eating healthy easier for your
customers while driving sales of leaner
beef cuts. Here are a few ideas to get
you started.
Skinny Beef — Highlight one or two
lean beef cuts each week in your ad, with
additional signage at the meat case. Include
recipes on the package or at your meat case.
Customers not familiar with specific lean cuts
will find it easier to try them with your simple
suggestions.
The Lean Line — Develop a lean section
of your meat case that brings lean beef cuts
into a one-stop shopping section for your
customers who are looking for lean choices.
Partner with other categories in your store —
such as produce — to create this easy
shopping experience.
Lean Beef Recipe of the Week —
Work with a local dietitian or your American
Heart Association to feature a lean beef
recipe each week. Go the extra mile for your
customers by developing a display near the
featured beef cut that includes the other
items they will need to
prepare the recipe.
FUNDED BY AMERICA’S BEEF PRODUCERS Copyright © 2005. CATTLEMEN’S BEEF BOARD and NATIONAL CATTLEMEN’S BEEF ASSOCIATION
Coming This Fall
And for those looking for more lean beef
recipes, the American Dietetic Association
(ADA), along with the beef industry, will
publish a full-color healthy cookbook with
more than 130 beef recipes. The ADA is the
Rank nation’s largest organization of food and
#1 food source nutrition professionals. Look for it this fall.
CUSTOMER Q&A
#3 food source
(behind fortified cereal Q What allows a cut of beef to be
and grains) labeled “lean?”
A To qualify as “lean” according to
#1 food source government guidelines, each cut has
to have less than 10 grams of total fat and
#1 food source for B12
#2 food source for B6 4.5 grams or less of saturated fat and less
#3 food source for niacin than 95mg cholesterol per 31/2-ounce
#4 food source of riboflavin serving. For more information about lean
beef and a lean list wallet card, visit
www.beefitswhatsfordinner.com/
nutrition/leancuts.asp.
PARTNERSHIP CORNER Q What are the healthiest cooking methods
The beef industry and several influential for preparing beef?
nutrition organizations are getting the A Low-fat cooking methods include grilling,
message to consumers that beef can broiling, roasting, pan-broiling, stir-frying
be part of a healthy diet. (using a minimal amount of oil) and
Nutrition Ads Debunk braising. Less tender cuts of lean beef
Inaccurate Messages should be marinated in a tenderizing
About Beef marinade, such as Italian dressing or
Nutrition ads will run 40 times salsa, before cooking.
this year in 18 magazines like Q How can I measure a 3-oz portion of beef?
Cooking Light, Fitness, Health,
Prevention, Ladies Home Journal A It is about the size of a deck of cards.
and Men’s Health. Sixty-three percent of Q I love recipes that call for browned ground
health-conscious consumers will see these beef. How can I reduce the fat?
checkoff ads an average of 3.7 times this year.
A By following these simple steps, you can
Tracking results after last year’s nutrition cut the fat in your favorite recipes that call
advertising showed significant differences in for cooked ground beef crumbles:
consumers’ attitudes about beef’s nutritional 1. Brown ground beef in skillet over
qualities once they have seen the ads. For medium heat 8-10 minutes or until no
example, 58% of consumers who have seen longer pink. Stir occasionally to break
the ads say beef is “more nutritious than beef into large pieces (about 1/4 inch).
other types of meat” vs. only 35% who did 2. Meanwhile, microwave 4 cups water
not see the ads. in 1-quart glass measuring cup or
Heart-Healthy Beef microwaveable bowl on high 5-6
In partnership with the minutes or until very hot, but not boiling
American Heart Association, (150-160°F).
the National Cattlemen’s 3. Drain fat from skillet. Using a slotted
Beef Association on behalf spoon, remove beef crumbles to large
of the Cattlemen’s Beef plate or other container lined with
Board, has produced Fast & 3 layers of white, non-recycled paper
Flavorful Beef: Heart-Healthy towels. Let sit 1 minute; blot top of beef
Recipes, a cookbooklet featuring with more paper towels.
14 unique, yet simple lean beef recipes that 4. Place beef in a line
meet the AHA’s guidelines for heart-healthy mesh strainer or
diets. Your customers can get a copy colander and set it on
(while supplies last) by sending $1.00 a quart (or larger) bowl.
(check payable to: National Cattlemen’s 5. Pour hot water over beef to
Beef Association) along with their mailing rinse fat. Drain 5 minutes.
address to: NCBA, Dept. AHA, P.O. Box 670, Proceed with recipe.
Bloomingdale, IL 60108.
www.BeefItsWhatsForDinner.com