830-Lancaster Farming, Saturday, August 14, 1993
CHICAGO, 111.—Getting back
to basics. That’s the value of “Ba
sics About Beef,” a high school
and middle school education
booklet designed to teach the facts
about beef as part of a healthy
diet. The Beef Industry Council
(BIC) recently revised and updat
ed this 15-year-old booklet to re
flect the new dietary guidelines
for Americans as prescribed by
the USDA and to give this long
popular book a contemporary look
that will appeal to today’s teens
“Basics About Beef’ is consist
ently in demand, according to
Suzanne McGough, BIC school
program coordinator. Teachers re
quest approximately 100,000 cop
ies of the booklet each year. Use
ful as a home economics and nu
trition education tool, “Basics
About Beef” addresses, beef cut
selection, appropriate cooking
methods and nutrient content, as
well as retail label information to
explain how pricing works to help
students calculate beefs cost-per
serving value.
The revised booklet also em
phasizes dietary issues that were
found to be top-of-mind in school
children in 3rd through 12th
grade. The study, commissioned
by the Meat Board Youth Initi
ative Task Force, revealed that the
most common reason children
have negative perceptions of beef
is the fear of fat Cholesterol con
cerns ranked number two, follow
ed by general food safety ques
tions. TTiese issues stem from par
ent imitation, says McGough,
along with teen magazines’ focus
on dieting.
“The value of our booklet for
beef producers, is that it will help
the younger generation enjoy
beef,” McGough says. ‘The nutri
tion aspect helps combat the belief
that beef is fattening and shows
how beef fits into healthy, low-fat
meal plans. And, of increasing im
portance in two-career house
holds, the cooking information
taps into basic kitchen skills that
fewer children may be picking up
at home.”
To encourage safe beef hand
ling and positive meal experi
ences, the booklet explores beef
appearance, quality, storage, de
frosting and carving.
“Basics About Beef’ mentions
some of the beef industry’s wider
implications, such as the contribu
tions of beef by-products to
American quality of life.
To date, 21,000 copies of the re
vised booklet have bi»n distribut-
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‘Basi
cs About Beef’
Puzzle Over The Basics
Designed as an educational tool for teenagers, Basics About Beef provides all the information required to complete this
crossword puzzle, which is featured on the back cover of the booklet How well do you know the basics? Can you solve the
puzzle? If you need help, order your own copy of Basics About Beef by sending an 8" X 10" self-addressed envelope and $1
to the National Live Stock and Meat Board at 444 N. Michigan Avenue, Department 18801, Chicago, IL 60611-9909.
Cross'*' 01 ' 1
pux^ e
1 This little oven is a tug
convenience
5 Vitamin that contributes
to healthy skin and good
appetite
8 When complete, these help
build body tissues
13 'Pound’, abbreviation
IS Beef cut used for corned beef
17 Also called a wholesale cut
18 Another term for'also*
19 From its head to its ,a
beef animal provides valuable
by-products
20 a variety of foods for
good health
21 Skeleton bands (two words)
23 Moist or dry, it's essential to
cookeiy
25 or round is best braised
or cooked in liquid
27 At football games, it's fun to
root for thenome
30 Droop
32 An identification method that
tells shoppers what's in a meat
package
34 Expresses the energy
producing value of roods
3$ In cooking, the opposite of
well-done
37 Roast beef in an oven temper-
ature of 300° 350°F
38 Two of a kind
39 To act in response to an event
42 Another word for family
'relatives'
44 Abbreviation for 'decibel'
45 What's added by herbs and
spices
48 beef in a frying pan
before cooking by microwave
can add good color
50 Opposite of'out*
51 Spanish for-yes'
52 Heat methods used for
less-tender cuts
53 steak comes from
the loin
54 Abbreviation for *et cetera'
55 Noah's
56 A method that can shorten
beef cooking time (two
words)
61 In minutes you can cook
a stir fry beef meal
63 Vegetable sometimes served
with carrots
64 The type of farm that
produces milk
65 The beef grade
contains less marbling than
USOA Choice (two words)
ed to schools or state beef Coun
cils, McGough says. In some cas
es, “Basics About Beef’ is used in
conjunction with the BIC video kit
called “Cooking Today’s Beef.”
Education programs are part of
checkoff-funded consumer infor
mation programs funded by the
Beef Board and managed by the
Beef Industry Council of the Meat
Board, a federation of 44 state
beef councils that works to build
demand for beef.
Sets Kids Straight On Facts
70 Is beef an important source
of iron’
72 Beef isone type
73 Rib-eye or T-bone
74 Whet you see out a window
76 The freezer can be used for
long-_ beef storage
78 Two letters that follow hours of
the morning
79 Short for 'information'
80 This should be done across
the gram
83 A vegetable thats also used in
making a type of yellow bread
84 Holds cookies
85 Lima, navy, kidney, stnng or
pinto
86 Done to indicate beef cut quality
87 Stir can be a quick
Chinese-styfe beef meal
88 An old phrase is that
'silences ’
1 Best implement for measuring
roasts'doneness (two words)
2 Most common USOA beef
grade at the grocery store
3 Adding a little bit or this to
frying pans can prevent foods
from sticking
4 Beef jus means 'served
with natural juices'
6 Added to picnic coolers, helps
keep fooas cold
7 A short sleep
8 USDA beef grade that contains
the most marbling
9 Kitchen show ano is a
good way to learn recipes
10 axing turns t summer
11 Tnisfiavorful type of beef
should not be frozen for long
periods of time
12 If Isay beefs not nutritious,
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14 A dry heat cooking method used
for tender steaks
15 A dish cooked outside over an
open fire, served with tangy
sauce (two words)
16 Inspection is a federal for
beef wholesomeness
22 A word that means ‘leave out'
24 Exposure to this changes beefs
color from purplish to red
26 A relative of the onion, this looks
like a giant scallion
28 Marinades contain a food
such as vinegar or citrus, to
soften meat fibers and add
flavor
29 Flecks of fat throughout the
lean
30 To compare meat prices,
determine cost per
31 Another word for'equipment"
33 Lunchtime
35 The opposite of’on'
38 A wide, shallow container used
for frying meat
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40 Two or more eras
41 A 3-ounce cooked serving of
ground beef is about 3 inches
wide and a half-inch
43 A female beef animal
46 A wrapping job that's not good
for beef stored in the freezer
47 A word meaning "soggy" or
*wilted* when detaining
vegetables
49 Beef can be prepared many
different ways l (two words)
SI Emotional pressure that can
result from doing too much at
onetime
54 Abbreviation for 'each*
57 A dry-heat method that uses a
nek and open pan
56 To separate into different
categories
59 Shoulder area of the beef
animal
60 federal officials
beef for wholesomeness
62 A sumptuous spread
66 To eat entirely and with gusto
67 A tendenzmg process done by
machines at meat counters, to
break d«vn beefs tough fibers
68 Juice from this yellow citrus fruit
canbeusedmmannades
69 The number after six
71 acids are proteins'
building blocks
72 Short for macaroni
73 Something that’s been bought
is
75 Another word for "delay' or
"postpone"
77 In a microwave oven, uniformly
shaped roasts help make cooking
more
81 Abbreviation for Registered
Nurse
82 What pudding and some pies
must do
85 Nutrients help people active
and alert