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Nuevo Chipotle Beef in Butternut Squash Boats features a
delicious blend of Latino flavor influences, including chipotle
chile pepper, ripe avocado and butternut squash. In addition, the
dish is an excellent source of essential nutrients like fiber,
protein, niacin, vitamins B6 and B12, iron, selenium and zinc.
The next National Beef Cook-Off is slated for 2009.
Christine
Riccitelli was a resident of Danville, CA when she submitted her
recipe, but has since moved to Incline Village, NV on the north
shore of Lake Tahoe.
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To view this year's winning recipes log on to
www.beefcookoff.org. |
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Funded by The
Beef Checkoff, the Cook-Off continues to showcase Americans'
love of beef. The influence the Checkoff has had on how consumers
buy and perceive beef has been significant. The National Beef
Cook-Off is now a biennial contest, presented back in 1974 by the
Beef Checkoff Program. The contest was held annually until 1993.
The next Cook-Off will be held in 2009.
The Cook-Off is coordinated by the American National
CattleWomen, Inc.
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The U.S. Department of
Agriculture (USDA) announced Release 18 of its Nutrient Database
for Standard Reference and the new data show 29 cuts of beef meet
government guidelines for lean. USDA's definition of lean means
cuts containing less than 10 grams of total fat, 4.5 grams or less
of saturated fat and less than 95 milligrams of cholesterol per
3-ounce serving. The list of lean beef cuts includes many
traditional favorites like tenderloin and T-bone plus new cuts
available as a result of the check-off-funded muscle-profiling
project, including the Western Griller and Ranch Steaks.
The beef check-off program
partners with USDA to fund the analysis of beef cuts to be sure
the beef nutrient data remains up-to-date and accurate. This
update is important because USDA's nutrient database of nearly
500,000 food products serves as the nutrient data source for
government nutrition programs and many epidemiological studies
analyzing associations between food consumption patterns and
health. |
