New Dietary Guidelines
The government’s 2005 Dietary Guidelinesfor Americans encourage us to select aquality diet while staying within our calorierequirements to achieve optimum health.It’s all about getting more nutrients infewer calories.The simplest way to follow the guidelinesis to carefully choose naturally nutrient-rich foods,like beef.Beef provides agood or excellent source of nine essentialnutrients in one 3-ounce serving.For more tools,fact sheets andinformation on beef nutrition,visit
Top Ten Best-Selling Lean Cuts
Beef Loin Top Loin Steak
Beef Top Round Steak
Beef Loin Top Sirloin Steak
Beef Bottom Round Roast
Beef Loin T-Bone Steak
Beef Shoulder Pot Roast
Beef Shoulder Steak
Beef Round Tip Steak
Beef Brisket Flat Cut
Beef Eye Round Roast As you can see,there are lean cuts tofit all kinds of recipes — from quick and easy family dinners to specialoccasion meals.Regionally,the top10 best selling lean cuts change onlymarginally.More information aboutwhat lean beef cuts your customerswant — based on regional preferencedata — can be found online at
Source:FreshLook,9/27/03 – 9/26/04
FOCUS ON NUTRITION
Nutrition Labeling ResearchYields Results
The importance of on-package labelingand point-of-sale material (POS) wasdemonstrated in a 2003 two-retailer trialthat showed these efforts:
Increase the number of consumerswho believe beef is healthier ormight be healthier for them thanpreviously thought.
12 of the19 lean
beef cuts have,on average,only
more gramof saturated fat than a comparable3-oz serving of skinless,bonelesschicken breast.
of beef eye round has144
,4.0g total fat,with
only1.4g of saturated fat
,compared toa 3-oz skinless chicken thigh whichhas178 calories,2.6g of saturated fatand 9.3g total fat.
You’d have to eat
three 3-oz chickenbreasts
to get the amount of
one 3-oz serving
of cookedtop round
3-oz of lean beef
2-3/4 cups of raw spinach
as much zinc
14-1/2 servingsof salmon
.The message to yourcustomers needs tobe clear:beef servesan important rolein a nutritious,well-balancedand delicious diet.
Source:USDA Agricultural Research Service
Beef information for meat retailers and their customers
N U T R I T I O N
Draw consumers to stores that includethe helpful nutrition information.
Increase dollar sales and pounds intest versus control stores.That’s good news as the USDA movescloser to mandatory nutrition labelingthat will require on-package labelingfor ground meats,and either on-packageor POS information on single ingredientmuscle cuts.For the latest news onnutrition labeling,visit
Stock the Meat Casewith Lean Favorites
As consumers become more focused onnutrition,it is important they understandthat they can continue to enjoy beef as anintegral part of a healthy diet. Your customers will be happy to knowthat eating healthy does not mean givingup on their favorite,flavorful meals.In fact,tenderloin and T-bone steak are two of the19 cuts of beef that meetgovernment guidelines for leanness.