Beef... It's What's for Dinner.
A growing body of evidence suggests that protein is important in reducing risk of disease, in weight management, and in muscle development/maintenance. This site provides information and links for up-to-date information about beef, low-fat beef preparation, and nutrition in general.
Whether you're a consumer, in retail or foodservice, a producer, or just hungry,
links to the information you need can be found within this site,
including food safety, recipes, cooking advice, and more.
Calorie for calorie, beef is one of the most naturally nutrient-rich foods out there.
A three-ounce serving of lean beef contributes less than 10 percent of calories to a 2,000-calorie diet, yet provides more than 10 percent of the Daily Value for 10 essential nutrients – protein, iron, zinc, vitamin B6, vitamin B12, niacin, riboflavin, choline, selenium, and phosphorous.
In addition, twenty-nine cuts of beef meet government guidelines for lean, with less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per three ounce serving, making each lean beef cut a nutrient powerhouse. These include some of the most popular cuts sold at retail, like tenderloin, T-bone steak, brisket, chuck shoulder pot roast and top sirloin. And on average, lean cuts have only one more gram of saturated fat than skinless chicken breast.
For where-to-locate sources of Maine-grown beef, go to our "Maine Beef" section.
There, select the type of beef you are looing for (organic, grass-fed, natural, conventional) and open the applicable searchable database.
The "Maine Beef" section provides many resources for producers, e.g.: BQA and Preconditioning Guidelines, Processing Plants listing, Maine cattle marketing resources, local producer associations, University and Extension and Maine Department of Agriculture contacts and information, news and more.
Need help or reminders re how to prepare beef?
Check our "how to cook beef" section.
The Maine Beef Industry Council administers the $1 beef checkoff in Maine. A grass-roots, producer-directed and producer-run program, the MBIC is non-profit and works on behalf of beef, dairy, and veal producers.
Maine's $1 beef checkoff is administered by the Maine Beef Industry Council (MBIC) which oversees the collection of checkoff monies and the implementation of programs to increase consumption of beef and veal products. Federal law passed in 1985 requires $1 per head be sent in when any bovine is sold - whether for consumption, breeding stock, replacements, feeders, or bob calves. This applies to all beef and dairy producers/marketers.
History: The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. The checkoff assessment became mandatory when the program was approved by 79 percent of producers in a 1988 national referendum vote. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef.
This site is funded by the $1 beef checkoff. Judy Powell manages the MBIC at 149 Clark Lane, Whitefield, Maine 04353 firstname.lastname@example.org 207/549-5972; 207/549-4602 (fax) note: Please e-mail or leave a phone message as we're staffed only part-time.
Suggestions re this site? Questions or comments? Please direct these to email@example.com.