CALF News Aug./Sept 2018

34 CALF News • August | September 2018 • www.calfnews.net T hey celebrated 50 years of Beef Empire Days in Garden City this summer. And while they were saluting cattle feed- ing and production, the Empire State’s New York Beef Council (NYBC) was also doing its share to promote beef to the state’s 19 million residents. NYBC, like others in the Federation of State Beef Councils, does its best to push beef to the breakfast, lunch and dinner table, especially those in New York City and its 9 million consumers. NYBC’s mission statement takes that very approach: “To enhance the lives of consumers by connecting them with BEEF.” With dozens of different ethnic groups, ranging from Little Italy and Chinatown in The Big Apple, to many more from The Bronx to Buffalo, recipes that include beef always make for a better meal. “Our state beef producers are dedi- cated to educating consumers on the true facts about beef,” says John Kriese, president of the New York Beef Produc- ers Association. Kriese runs a small herd of registered Hereford, Angus and Red Angus in Branchport in west central New York. His operation is near the Finger Lakes part of New York, between Buffalo and Syracuse. Much of it is wide-open coun- try of lush pastures. Small dairies have seen strong production in the region for generations. Some of New York’s finest wines also come from the region’s vineyards. “Our wines are lot better than Califor- nia’s,” Kriese brags. He also boasts about New York beef just about any chance he has. “We’re doing that through our NYBC and social media, which is shaping opinions and attitudes of consumers,” he says.“We’re showing the positive sides of beef production and all of agriculture in our state.” State beef councils have not always been a hit among small beef producers and feeders. After all, beef councils help collect the $1 per head beef checkoff, another expense for cattlemen.“We needed to bridge the gap between our beef council and our producers associa- tion,” Kriese says.“Together, we’re help- ing reach the non-farm consumer. “With less than 2 percent of the population being engaged in production agriculture in America, beef producers are just a small fraction of the meager percentage. We’ve taken the approach to ask New York beef producers to put agriculture first in their lives. The NYBC helps us spread our message.” Jean O’Toole is NYBC executive director. She is taking social media to the max with numerous Facebook, Twitter and Instagram posts that promote beef production and fun ways to include beef in a healthy diet. “Over the last year, NYBC has developed a variety of opportunities to engage, educate and create partnerships with social media bloggers in an effort to extend our messages,” she says.“Our By Larry Stalcup Contributing Editor | Photos courtesy John Kriese New York Beef Producers Push Protein to 19 Million Beef for Lady Liberty. Photo by Larry Stalcup John Kriese, New York Beef Producers Association president, takes advantage of the plentiful summer grass in Upstate New York.