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April 2, 2020,
It goes without saying that most of us agree, a healthy diet is one with as few preservatives, sugar, fat, additives and processed foods as possible.
We also understand the importance of having a primarily vegan and natural diet to receive the health benefits that go along with it.
Having said that, we still love to eat our hamburgers.
At least from time to time.
Well, maybe quite a few times. Per week.
According to pbs.org, “On average, Americans eat three hamburgers a week. That’s a national total of nearly 50 billion burgers per year.”
Where’s the beef? Apparently in our stomachs. Often. At least for now.
Hamburger chains are reaping the rewards. Which ones the most?
As reported by thedailymeal.com, the list comes from Nation’s Restaurant News and its annual Top 200 report, a proprietary ranking of the foodservice industry’s largest restaurant chains and parent companies.
Coming in at No. 10 is Five Guys, the Virginia-based chain that’s spreading like mustard across the nation, with $1.4 billion in U.S. system wide sales in 2017. It’s followed by Carl’s Jr., at No. 9 with $1.5 billion, and Hardee’s, at No. 8, with $2.2 billion.
Texas-based Whataburger comes in at No. 7, with $2.3 billion in sales, with California’s Jack in the Box at No. 6 with $3.5 billion. Dairy Queen, which scoops up the No. 5 spot with $3.6 billion, with Sonic Drive-In, famed for its icy drinks, landing at No. 4 with $4.4 billion in sales.
The top three are all burger-and-bun powerhouses. Wendy’s takes the No. 3 spot with $9.3 billion in sales, followed by No. 2 Burger King with $9.6 billion. And McDonald’s is No. 1, with $37.6 billion in U.S. sales.
“I always admired Ray Kroc, the man who invented McDonald’s. Ray had a vision of the most commonplace thing – a hamburger and fries to go – but to him it was just the greatest thing ever, and he was going to make it the greatest thing ever for everybody else, and he did.”… David Lee Roth
Just listening to all of that is making us hungry for some beef.
We are not alone.
Guess what has happened since the Coronavirus outbreak? Yes we have been ordered to shelter in but before we do, look what we did.
Reported on by agalert.com, “As shoppers stock their freezers and pantries in response to COVID-19, wholesale and retail beef prices have jumped, but uncertainty about the pandemic’s long-term impacts on domestic and international demand has kept cattle markets floundering.”
We’re happy to see the beef industry receive a much needed boost. There is a formidable group that have been looking out for their best interests for years.
Meet The National Cattlemen’s Beef Association.
The warmly welcome at ncba.org, “Initiated in 1898, the National Cattlemen’s Beef Association is the marketing organization and trade association for America’s one million cattle farmers and ranchers. With offices in Denver and Washington, D.C., NCBA is a consumer-focused, producer-directed organization representing the largest segment of the nation’s food and fiber industry.
As family farmers and ranchers, cattlemen have a vested interest in protecting the environment. As responsive producers, they share an interest in meeting the needs of consumers worldwide by providing high-quality, nutritious beef, while setting higher quality and safety standards than those required by the government. As individual entrepreneurs, cattlemen raise livestock in more states than any other commodity, helping sustain a way of life in thousands of rural communities.
NCBA works to encourage the humane treatment of farm animals, the wise stewardship of natural resources and the implementation of good husbandry practices.”
We’re encouraged to hear that.
Something else they are being helpful with during these sheltering in times, where more of us are cooking at home, is to teach us how to cook and be a little more creative with beef.
“To eat well, I always disagree with critics who say that all restaurants should be fine dining. You can get a Michelin star if you serve the best hamburger in the world.”… David Chang
Sounds delicious.
Please read on for some great beef home cooking suggestions.
Celebrity Chefs Beef Up Classic Dishes
Beef. It’s What’s For Dinner. Partners with celebrity chefs to put a beefy twist on some of America’s favorite dishes
DENVER, April 1, 2020 /PRNewswire/ — While people everywhere are looking to spice up their cooking routine and use ingredients they have on hand, the experts at Beef. It’s What’s For Dinner. Have partnered with 3 leading chefs to provide restaurant-level inspiration to the home cook.
Experience the interactive Multichannel News Release here: https://www.multivu.com/players/English/8707751-beef-its-whats-for-dinner-beef-substitutes/
As home cooks stock up on staples, like beef, and get creative with what they have on hand, why not make beef the substitute and use it in place of other popular proteins in family favorite dishes. To show just how easy these fun recipe twists can be, Beef. It’s What’s For Dinner. Partnered with three nationally recognized chefs inviting each to find a creative way to substitute beef for a more commonly used protein in one of their favorite dishes. The delectable resulting recipes include:
- Peking Chuck: In this nod to Peking Duck, Top Chef finalist, Joe Sasto replaces the duck with a Chuck Roast for a unique Asian-inspired beef meal.
- Korean Fried Beef (KFB): Who needs fried chicken when you can enjoy fried beef at home? Acclaimed NYC chef Esther Choi shows how to make this classic dish with a beefy Korean twist.
- Cowlamari: For this tasty treat, beloved Chicago chef and Food Network regular, Lamar Moore, replaces the surf with turf and turns Calamari into Cowlamari.
“We hope these dishes will inspire home cooks to experiment in the kitchen and get creative with the ingredients they have on hand,” said Alisa Harrison, senior vice president of Global Marketing and Research at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff. “With many of us spending more time at home than ever before, a little fun in the kitchen can keep the family busy and make mealtime even more enjoyable.”
Beef is a great option to include in any meal because it not only tastes great, but is also packed full of important nutrients. Beef is a great source of 10 essential nutrients like high-quality protein, zinc, iron, selenium and B-vitamins, all of which are important for maintaining good health through all life stages.
For those looking for even more beefy tips and tricks for the kitchen, Chuck Knows Beef the first all-knowing beef virtual assistant powered by Google Artificial Intelligence, is the perfect solution. Chuck can help home cooks with everything from cuts and nutrition information to recipes and cooking tips.
The “beef substitute” recipes and Chuck can be found at BeefItsWhatsForDinner.com. Also on BeefItsWhatsForDinner.com are hundreds more scrumptious recipes and a series of digital cooking lessons with detailed instructions and tips for a dozen different cooking methods, from grilling to pressure cooking, these cooking lessons are a great resource for all levels of home chefs.
About the Beef Checkoff
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
About BeefItsWhatsForDinner.com and NCBA, a Contractor to the Beef Checkoff
BeefItsWhatsForDinner.com, managed by the National Cattlemen’s Beef Association (NCBA) is the authority on all things beef. From creative recipes and beefy inspiration, to nutrition facts and information about how beef is produced, there’s something for everyone. NCBA is a contractor to the Beef Checkoff Program. The Beef Checkoff Program is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.
Media contact:
Hillary Makens
Director of Media Relations
National Cattlemen’s Beef Association
Direct: 303-850-3383
Email: hmakens@beef.org
SOURCE National Cattlemen’s Beef Association
Related Links
https://www.beefitswhatsfordinner.com
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OPENING PHOTO fciwomenswrestling.com femcompetitor.com, fcielitecompetitor.com, pexels.com- fciwomenswrestling.com femcompetitor.com, fcielitecompetitor.com, pexel.scom-Andrea-Piacquadio-photo
https://www.pbs.org/newshour/science/the-hidden-costs-of-hamburgers
https://www.agalert.com/story/?id=13871
https://www.thedailymeal.com/eat/these-are-10-biggest-burger-chains-2018/073118
https://www.ncba.org/about.aspx
https://www.prnewswire.com/news-releases/celebrity-chefs-beef-up-classic-dishes-301032949.html
https://www.brainyquote.com/topics/hamburger-quotes
