2007 Grilling Season Opens
by Charlene Schuster, Montana Beef Council
Consumers across America and Montana celebrate summer in the company of America’s favorite outdoor appliance — the grill. Before taking the first bite of that steak or burger, toast Montana beef producers.
Cattle are produced in all 50 states by some 970,000 cattlemen, caring for about 97 million cattle, according to Cattle–Fax, a company that tracks and analyzes the beef industry. While the U.S. has less than 10 percent of the world’s cattle inventory, it produces nearly 25 percent of the world’s beef supply.
The economic impact of the cattle industry contributes to nearly every county in the nation, especially in rural communities. In this state, there are 15,000 + beef producers providing wholesome, nutritious beef.
Beef is the number one protein in America, according to the U.S. Department of Agriculture. It seems that America’s love of grilling is a major contribution to that preference. According to Weber’s 2006 GrillWatch™ survey, Americans said their all–time favorite food to grill is steak (35 percent of respondents), followed by hamburgers (14 percent), poultry (13 percent) and ribs (6 percent).
In Montana this summer, consumers will see beef showcased in retail stores as the intern for the Montana Beef Council launches instore demos starting Memorial Day and continuing through the Fourth of July. In all the major markets across the state 30 second radio spots with the popular voice of Sam Elliott will play over 1200 times. Promotions similar to these will be taking place nationwide with the use of beef checkoff dollars.
Beef: Questions & Answers is a joint project between MSU Extension and the Montana Beef Council. This column informs producers about current consumer education, promotion and research projects funded through the $1 per head checkoff. For more information, contact the Montana Beef Council at (406) 656–3336 or at www.montanabeefcouncil.org
Top 10 Summer Grilling Cuts
- Ground Beef (70% – 77%)
- Ground Chuck (78% – 84%)
- Ground Sirloin (90% – 94%)
- Ground Round (85% – 89%)
- Beef Ribeye Steak Boneless
- Beef Loin Top Sirloin Steak Boneless
- Beef Ribeye Steak Bone–In
- Beef Loin T–Bone Steak Bone–In
- Beef Top Loin Steak Boneless
- Beef Top Loin Steak Bone–In
Source: Freshlook, Summer Grilling Cuts by Pound Volume, May 7–September 3, 2006