February is typically a month geared toward those who love kisses, chocolate and Valentine wishes. It’s also a month for those who love T-bones, prime ribs and sirloins.
Although the official National Beef Month isn’t until May, the Cattlemen’s Beef Board and National Cattlemen’s Beef Association began promoting February as “I Heart Beef” month in 2010 through the Beef Checkoff program. Not coincidently, February is also American Heart Month.
So while you are romancing your sweetheart with a nice steak dinner you can also be assured that the leaner cuts of beef, which include tri-tip, sirloin, tenderloin and 26 other cuts that meet government guidelines for “lean,” can be part of your heart-healthy diet.
According to the Beef Checkoff program, more than half of Americans surveyed believe serving beef steak to someone says, “I love you” better than fish, chicken or pork; partly, they note, because beef steak delivers the most “sizzle and passion.”
Romance aside, in spite of or perhaps because of the cut’s higher marbling, which translates to more fat, Americans are most partial to the taste of beef rib steak.
America’s Favorite Lean Cuts Include
Beef Eye Round roast and steak, Beef Top Round roast, Beef Top Round steak, Beef Bottom Round roast, Beef Top Sirloin steak, Beef Chuck Shoulder steak, Beef Round Tip roast and steak, Beef Round steak/Cubed steak, Beef Shank Cross Cuts, Beef Bottom Round (Western Griller) steak, Beef Top Loin (Strip) steak, Beef Flank steak, Beef Bottom Round steak, Beef Tenderloin roast and steak, Beef Brisket, Flat Half Beef, Tri-Tip roast and steak, Beef T-Bone steak, Beef Boneless Top Blade steak and 93% Lean Ground Beef patty. (Source-Beef Checkoff)
About Beef Checkoff
The Beef Checkoff Program (www.MyBeefCheckoff.com) 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 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.