Celebrate BEEF in May!

April showers bring May flowers...and Beef Month! There are so many reasons to celebrate with the powerful protein in May.

Kick off the month right and enjoy Cinco de Mayo with these Grilled Top Sirloin Filets with Smoky Orange Sauce. They hit all the right spots—spicy, fresh, savory and smoky! Looking for something simple? Mexican Soft Tacos take nearly no time at all since they utilize steak leftover from a previous grill night!

This Mother's Day, give Mom a day off by making her breakfast in bed. These Beef Sticky Buns will help start her morning off right, and it's easy prep for both dads and kids alike! Or, whip up this delicious Beef and Veggie Frittata.

And, of course, get your grills ready for Memorial Day. Check out the beef checkoff's comprehensive grill guide or use our easy, three-step approach to grilling. Then, find your favorite recipe and get grillin'!

Congratulations to the 2012 PA Beef Ambassadors!

Zachary Frazier and Tanner Rager have been selected as the Pennsylvania Beef Ambassadors for 2012, for the Senior and Junior Divisions respectively. 

The two young men were chosen during the state-wide competition held at University Park on Thursday, March 22.

The Pennsylvania Beef Ambassadors will represent the PA Beef Council, PA Cattlemen’s Association and affiliate cattlemen’s organizations at both

agricultural and consumer events across the state as Pennsylvania’s beef industry youth spokespersons.

Read more about Zachary and Tanner here or view photos!

HOT ISSUE - Lean Finely Textured Beef (LFTB)

With the recent media coverage of lean finely textured beef (LFTB), often called "pink slime," it's important to get the facts. There are a number of resources available if you're interested in learning more or looking for information to share.

Start with this fact sheet from the U.S. Department of Agriculture. You can also access an interview and expert Q&A with Dr. Russell Cross, former FSIS administrator and current head of the Department of Animal Science at Texas A&M University. Additional Q&A material is available from the American Meat Institute and you can read an article from Food Safety News.

Or, check out our March blog post.