We all have our guilty pleasures. For me, it’s steak and social media. When I’m not traveling, I spend most of my time staring at a computer screen in an office working with a staff located in every corner of the country. Social media is the primary vehicle to communicate, yet it’s hard to avoid the occasional distraction: C’mon, who doesn’t like cat videos?

And steak? C’mon, who doesn’t like a good steak? So with May designated as National Beef Month, it’s only right that I combine both aspects.

The Northeast Beef Promotion Initiative is an organization that promotes awareness of the nutritional benefits of beef and helps drive the demand of cattle inventory worth more than $1.3 billion. The group has used its digital prowess to highlight farm families via its website. The page, called “Northeast Family Farms” showcases profiles of beef-producing families like Jana and Clem Malot and their farm, Uncle Clem’s Place in Harrisonville, Pennsylvania. Jana Malot, who is also a beef board member with the Cattlemen’s Beef Board, explained the value of the Beef Checkoff program (read more about it on page 26) as a way to “bust myths and protect the image of beef.”

The group’s video (https://goo.gl/qCQ6uk) as well as their Facebook page, Northeast Loves Beef (https://www.facebook.com/NortheastLovesBeef/), uses social media to further its cause. It’s a great avenue to connect fellow beef advocates.

For instance, have you ever heard of Schmacon? It’s beef’s answer to bacon! Yes, Schmacon is smoked and cured glazed beef slices that resemble the look of bacon, only with less fat, sodium and calories than pork bacon (Sorry, pigs). Backed by the National Cattlemen’s Beef Association, the product has racked up awards nationwide and continues to find itself on more grocery store shelves.

Social media also serves as an eye-opener and learning tool for those not familiar with the world of beef. Northeast Loves Beef posts plenty of photos from conferences, recipes and helpful nutritional information.

So as you are reading through the pages of our May issue, let’s take this opportunity to celebrate the one item that will always be for dinner: Beef. Cheers!


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