Eating Healthy Day highlights beef

News
Oct 26, 2012
by WLJ

In a partnership between the American Heart Association (AHA) and the South Dakota Beef Industry Council (SDBIC), consumers in the Sioux Falls and Rapid City areas will soon discover creative new ways to incorporate beef into a heart-healthy diet during the holiday season.

To celebrate this year’s National Eating Healthy Day, the two organizations are coming together to present free cooking demonstrations featuring well-known chefs who will feature a holiday appetizer and entrée utilizing lean cuts of beef that appeal to the consumer’s sense of taste and health.

Nationally renowned chef Clark Braun of Alpine Inn in Hill City will be demonstrating heart-healthy beef recipes on Saturday, Nov. 3 at the Rushmore Mall in Rapid City. Amanda Viau, executive chef at Avera McKennan Hospital, will demonstrate the recipes at Strawbale Winery near Sioux Falls on Saturday, Nov. 10. The two chefs will prepare Crispy Beef Lettuce Wraps with Wowee Sauce and Beef Tenderloin and Garlic Roasted Vegetables. The event will also include tips on heart-healthy diets by dietitians from Avera Heart Hospital in Sioux Falls and Rapid City Regional Hospital’s cardiac rehabilitation center.

“As part of the National Eating Healthy Day, the AHA is launching cooking demonstrations around the country to help the public learn to buy, prepare and eat healthier foods,” explains SDBIC Director of Nutrition and Consumer Information Holly Swee. “The goal is to help people learn how to eat and cook healthier meals.”

Swee, a registered dietitian and licensed nutritionist, says the events provide an opportunity for SDBIC to be an exclusive sponsor for the second year in a row of the cooking demonstrations, and to invest beef checkoff dollars in a program that helps inform consumers that beef is a healthy meal option. The South Dakota cooking demonstrations on Nov. 3 and 10 are scheduled to coincide with the actual National Eating Healthy Day on Nov. 7.

“Our target audiences are men and women who love to cook and may be college-age or just starting a family,” says Swee. “This is an excellent opportunity to talk about beef’s lean cuts and showcase beef with the help of some amazing South Dakota chefs.”

For more information on the events, go to www.sdbeef.org.

SDBIC collects and administers the $1 beef checkoff on cattle sold in South Dakota. Checkoff dollars are utilized strictly for promotion, education or research programs. Fifty cents of every dollar is directed to the Cattlemen’s Beef Board for programs on the national level. SDBIC retains 50 cents, which is invested in additional national programs or in-state programs.

SDBIC is comprised of three representatives from eight agricultural organizations: SD Beef Breeds Council, SD Cattlemen’s Association, SD Cattlemen’s Auxiliary, SD CattleWomen, SD Farm Bureau, SD Farmers Union, SD Livestock Auction Market Association and SD Stockgrowers Association. — WLJ

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