CATTLE RAISERS COMMUNITY
INDUSTRY NEWS
Volunteers cheer on the Texas BEEF Team members in road races, triathlons and cycling events. The BEEF Team is an innovative way to put checkoff dollars to work in furthering beef education and awareness to consumers.
I
F YOU’VE BEEN TO A TEXAS ROAD RACE, TRIATHLON OR CYCLING event in the past 5 years, you’ve likely seen race participants and volunteers adorned in red BEEF
Team jerseys. You may have even wondered who those athletes were and what all the beef love was about. The Texas BEEF Team, funded by the Texas Beef
Council (TBC) on behalf of Texas farmers and ranch- ers, began 5 years ago as a small grassroots running team with 125 members who were passionate about beef and its nutritional benefi ts. Through word-of- mouth, the BEEF Team has grown to 1,000 members from all across the state who are proudly showcasing that healthy people eat beef. “The BEEF Team is yet another innovative avenue
which puts checkoff dollars to work in furthering beef education and awareness to consumers,” says Coleman Locke, Texas cattleman and chairman of the TBC board of directors. “It showcases beef as a lean and healthy protein choice to people who are possibly unaware of beef’s advantages over other protein choices. These athletes serve as physically fi t and nutritious-minded examples of healthy beef consumers and are ultimately advocates for the beef industry.” Unlike many brands that only support
elite athletes, BEEF Team members range in athletic levels, age, location, profession and even preferred racing distances — the thing they all have in common is their love for fueling and refueling with beef. There are many elite athletes on the BEEF Team like Austinites Natasha Van Der Merwe, Hollie Kenney and Jennifer Fisher, but the majority of the Texas BEEF Team members are typical, active, healthy people who understand the role high-quality protein plays in their training diets. Most people will agree that beef is
delicious, but BEEF Team members love learning that beef is really healthy too.
tscra.org “It’s no secret that beef tastes good, but what a happy
day it was when I found out my favorite beef cuts, like fi let and sirloin, are 150 calories per serving and only have 1 more saturated fat gram than a chicken breast,” says Jennifer Fisher, BEEF Team member and blogger with
TheFitFork.com. “I no longer have to rationalize ‘treating’ myself to beef now that I know it’s actually treating me to lots of protein and nutrients like iron, zinc, selenium and B vitamins I need for optimal ath- letic performance and recovery.” The BEEF Team also reassures individuals you don’t
have to be a runner or a triathlete to enjoy lean beef. The team promotes being active and eating a healthy, well-balanced diet. Research shows that physical activity is more effective when coupled with a protein-rich diet because it helps to maintain muscle mass while losing fat. In addition, when enjoying a meal with high-quality
protein such as lean beef, you don’t have to worry about fi lling in the nutritional gaps. Research shows that nutrients such as protein, iron and B-vitamins can help you maintain a healthy weight, build muscle and fuel physical activity. The best part is that America’s favorite cuts of beef (like Top Sirloin, T- Bone, Tenderloin steaks and 93 percent Lean Ground Beef) meet government guidelines for lean and offer the power of protein. Membership to the Texas BEEF Team is
The majority of the Texas BEEF Team members are typical, active, healthy peo- ple who understand the role high-quality protein plays in their training diets.
closed, but there is a waiting list. Although there is no guarantee that new team mem- bers will be accepted, those interested can fi ll out a short questionnaire to be placed on the waiting list for consideration at
TXBeefTeam.org. The Texas BEEF Team, among other Texas Beef Council programs, is funded by the beef checkoff program, a $1 per head assessment on the sale of cattle. Visit
TexasBeef.org to learn more about checkoff-funded programs.
February 2014 The Cattleman 23
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