Governor's Office of Agricultural Policy
Fire Up the Grill - It's Beef Month
FRANKFORT, KY (May 7, 2009) –Gov. Steve Beshear recognized the beginning of grilling season by proclaiming May 2009 Beef Month in the Commonwealth of Kentucky. Gov. Beshear signed a proclamation at Taylor Cattle Farm in Crestwood, Ky. in recognition of the importance of Kentucky’s beef cattle industry to the Commonwealth.
“I urge all Kentuckians to support Kentucky’s beef industry, and to salute the cattle producers for their contribution to Kentucky’s agricultural and rural economy, during the month of May,” said Governor Beshear. “The Kentucky Agricultural Development Fund has helped in making this industry top notch with over $47.5 million going into projects related to Kentucky’s cattle industry.”
Kentucky has more than 2.4 million head of cattle on Kentucky farms. In 2007, cash receipts from the sale of cattle and calves were more than $605 million, making a vital contribution to the economy of Kentucky. As one of the largest segments of American agriculture, the beef industry ranks third largest among agricultural commodities in Kentucky.
During this month the Kentucky Beef Council (KBC) is celebrating National Beef Month and Kentucky Beef Month by bringing their message directly to consumers by inviting them to Discover the Power of Protein in the Land of Lean Beef. They are sharing grilling tips, recipes and showing consumers how prepare delicious and nutritious beef dishes on a budget
Beef can be an easy and economical way to “go lean with protein” by selecting one of the 29 cuts of beef that meet government guidelines for lean. The majority of lean cuts are affordable, including top round steak, chuck shoulder pot roast and 95 percent lean ground beef.
Beyond lean beef’s favorable fat profile, beef is – and has always been – a nutrient-rich powerhouse. Just one 3-ounce serving of beef is an excellent source of five essential nutrients: protein, zinc, vitamin B12, selenium and phosphorous, and a good source of four essential nutrients: niacin, vitamin B6, iron and riboflavin.
For more information on Kentucky’s Beef Industry contact Alison Smith with the Kentucky Beef Council at (859) 278-0899.