Beef Association promotes healthy beef cookbook

Just in time for your New Year’s resolutions to eat healthier, balanced diets—great taste and nutrition come together in The Healthy Beef Cookbook, a new checkoff-funded cookbook available in bookstores nationwide and on for $21.95.

The development of the checkoff-funded cookbook and additional marketing and resource materials is coordinated on behalf of the Cattlemen’s Beef Board and the American Dietetic Association by the National Cattlemen’s Beef Association (NCBA). The NCBA serves as one of the Beef Board’s contractors for checkoff-funded programs.

Co-authors Richard Chamberlain and Betsy Hornick combined their culinary and nutrition expertise to bring great-tasting, lean beef to the table in the more than 130 delicious and nutrient-rich recipes, color photos, nutrition tips and culinary techniques that feature lean beef, and many of the recipes take 30 minutes or less to prepare.

“The Healthy Beef Cookbook makes it simple to follow the 2005 Dietary Guidelines for Americans and MyPyramid’s outline for getting more nutrition from calories without sacrificing taste,” said Maralee Johnson, executive vice president of the Illinois Beef Association. “We have a number of programs and activities where we are promoting the cookbook so consumers are aware that they can eat healthfully and enjoy their favorite foods.”

In line with this, the U.S. Department of Agriculture recently updated its Nutrient Database to include 29 beef cuts that meet government guidelines for lean, meaning fewer than 10 grams of total fat, 4.5 grams or fewer of saturated fat and fewer than 95 milligrams of cholesterol per 3-ounce serving. The 29 cuts are featured in The Healthy Beef Cookbook, and include many of Americans’ traditional favorites—flank steak, tenderloin, 95 percent lean ground beef and T-bone steak—as well as newer cuts of beef, such as the Western Griller and Ranch steak. All 29 lean beef cuts have, on average, one more gram of saturated fat than a skinless chicken breast per 3-ounce serving.

“We are excited about this new cookbook making its way into consumers’ homes,” said Johnson. “The recipes are satisfying and delicious, and with 75 percent having less than 400 calories, they are ideal for people watching their weight.”

Each recipe in The Healthy Beef Cookbook was thoroughly tested at the checkoff-funded culinary center to ensure they would be tasty and easy for any cook to prepare at home.

The Healthy Beef Cookbook was funded by America’s Beef Producers through the Beef Checkoff Program. Health professionals can find more lean beef nutrition information at Consumers may download lean beef nutrition facts and a lean cuts wallet card and purchase The Healthy Beef Cookbook at or by visiting

From the Jan. 4-10, 2006, issue

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