#1Moooooving Forward Together Montana Beef to School Basics MONTANA BEEF TO SCHOOL Presented by Carmen Byker Shanks, Janet Gamble, Robin Vogler Contributions from Tommy Bass On behalf of the Montana Beef to School Project Montana Farm to School Summit - September 2016 M MONTANA STATE UNIVERSITY#2MONTANA BEEF TO SCHOOL The Montana Beef to School Project Together we find strategies to encourage the use of local beef in every Montana school. M MONTANA STATE UNIVERSITY College of EDUCATION, HEALTH & HUMAN DEVELOPMENT M MONTANA STATE UNIVERSITY EXTENSION NCAT NATIONAL CENTER FOR APPROPRIATE TECHNOLOGY | | \|| Gee MONTANA Department of AGRICULTURE TEAM Nutrition Montana Producers + Processors WESTERN SARE Food and Health Lab Montana opi.mt.gov Sustainable Agriculture Research & Education This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, under award number SW 15-028 through the Western Sustainable Agriculture Research and Education program under subaward number 140867026. USDA is an equal opportunity employer and service provider. M MONTANA STATE UNIVERSITY#3MONTANA BEEF . TO SCHOOL Why Beef to School? Montana's population is just over 1 million people and 145,000 students 2.5 million cattle are raised in Montana annually Livestock production is two-thirds of Montana's agriculture industry 38% of Montana schools participate in farm to school activities, 40% of these schools source meat M MONTANA STATE UNIVERSIT#4MONTANA BEEF T SCHOOL Why Beef to School? Montana's population is just over 1 million people and 145,000 students 2.5 million cattle are raised in Montana annually Livestock production is two-thirds of Montana's agriculture industry 38% of Montana schools participate in farm to school activities, 40% of these schools source meat M MONTANA STATE UNIVERSIT#5MONTANA BEEF T SCHOOL Why Beef to School? Montana's population is just over 1 million people and 145,000 students 2.5 million cattle are raised in Montana annually Livestock production is two-thirds of Montana's agriculture industry 38% of Montana schools participate in farm to school activities, 40% of these schools source meat M MONTANA STATE UNIVERSIT#6MONTANA BEEF T SCHOOL Why Beef to School? Montana's population is just over 1 million people and 145,000 students 2.5 million cattle are raised in Montana annually Livestock production is two-thirds of Montana's agriculture industry 40% of Montana schools participate in farm to school activities, 47% of these schools source local meat M MONTANA STATE UNIVERSIT#7MONTANA BEEF TO SCHOOL The Beef to School Equation + neck chuck prime 24 228 lbs. 12els 13 ets. of rib porter sirloin rump house 64/bs 96lbs 70lbs 92 lbs 13els. 18cts. 22cls 18cls brisket ship and plate os sel flank suet 32/bs 96lbs ocis. round 116 lbs 14 cls + shank Golbs Beef Producer Beef Processor M MONTANA STATE UNIVERSITY 0000 о School Foodservice#8Beef Production COW-CALF Cows are bred and calves are bom and raised every year on cow-calf farms and ranches, spending time grazing on grass pastures within sight of their mothers. CALVES FOR SALE LIVESTOCK AUCTION MARKETS Many calves leave the farm or ranch where they were bom and are sold at livestock auction markets to stockers and backgrounders between 6-12 months of age. VET GRASSES HAY MOLASSES 50 THE AN MEAL WAT WEANING Beef calves are weaned away from their mothers between 6-8 months of age. STOCKERS AND BACKGROUNDERS Between 6-12 months of age cattle spend time at stocker and backgrounder farms and ranches where they graze on a variety of pastures. Here they gain weight and convert forage and grass into lean protein. FEEDYARD Cattle spend 4-6 months at a feedyard being fed a scientifically-balanced diet and receiving daily care. Some spend the rest of their lives on a pasture being grass finished. Graphic by Beef Checkoff#9neck chuck 24225 lbs porter sirlo rump of rib house 64/bs ze 13 ets 96lbs 70lbs 92 lbs 13cls. 18cts. 22cls 18cls round 116 lbs. 14 cla flank suet brisket 32/os bibs ocis. ship and plate 70lbs sel Shook Golbs Beef Processing ANGUS BEEF CHART OTHER CUTS RIB LOIN Beet to Steve Cube Steal Rb Road, Large End Ru Road, Snal End RSS End Top Link SIRLOIN Sin Steak, at Bone Al Ground Beef Beef for Blow A Bad Ro kEye Roast 13.44 Short Ribs Mock Tender A3 AmPot Roast Chuck Pot Roast Al Flanken Style Ribs Bt Rib Roast Fb Steak Ribeye Roast Ribeye Steak B2 Back Ribs 12 C1, C2, C3 Top Loin Steak Tenderloin Roast Tenderloin Steak C1,C2 T-Bone Steak C3 Porterhouse Steak 01,02,00 Boneless Sirloin Steak Dt Pin Bone Ston D2 Flat Bone Sirloin D3 Wedge Bone Silon b Boot for Kabob Ground Bod CHUCK 7-Bone Pot Pot Am Pot Roast Bacle Fot Under Bede Pot Roast Chuck Pot Roas • Quk Eye Roast Fan Styles B Ben Sk Ponhouse Steak Brian Steak, Pound Top FM M Fl Shank Cross Cut F2 Ground Boaf Beat for Sta F3 Brisket G1, G2 Beef for Stew Bi Short Ribs G2 Ground Beel Skit Steak Flank Steak Rols Ground Boat Inside Skirt E1 Boneless Rump Roast E2 Top Round Roast Round Steak Bottem Round Roast Eye Round Steak Cubed Steak E3 Ground Beef B4 Tip Soak Tip Roast Cubes for Kabobs ROUND Botton Round Foast Baton Round Stock RIB 9.5% SHORT LOIN 8% SIRLOIN 9% CHUCK 26% ROUND 27% Eye Round Ro Eye Found Top Found Bo Mock Toner Road Chuck Top Face Steak Should T Blade S BRISKET 6% Flaton FORE SHANK 4% SHORT PLATE FLANK 4% 5.5% a Shoulder Pot Rack Shoulder Patte Tender Medallions American Angus Association 3201 Frederick Ave, St. Joseph, MO 64506 (816) 383-5100 www.angus.org BRISKET & FORESHANK Brisket, Whole Briskod, Fla Har SHORT PLATE & FLANK Skirt Steak Flank Steak B Shenko 04 Key to Recommended Cooking Methods - Grillor Brol Mannate & Grill or Broil Skillet Roast Stew Braise Stir-Fry Pot Roast M MONTANA STATE UNIVERSITY 2 19 To Rosst, Cap Off Bp Breek A 1200 pound, Yield Grade 1 steer yields 518 pounds of retail cuts from a 750 pound carcass. A 1200 pound, Yield Grade 2 steer yields 502 pounds of retail cuts from a 750 pound carcass. A 1200 pound, Yield Grade 3 steer yields 435 pounds of retail cuts from a 750 pound carcass. Of the retail cuts, on a carcass weight basis: 31% are steaks 31% are roasts 38% is ground beef and stew meat Meat cut photos and key to recommended cooking methods courtesy of The Beef Checkoff 01/07#100000 School Foodservice The National School Lunch Program requires schools to offer: at least 2 ounces of meat or meat alternates per day for grades 9 through 12 at least 1 ounce of meat or meat alternates per day for grades kindergarten through 8 at least 8 to 9 ounces per week for grades K through 5 at least 8 to 10 ounces per week for grades 6 through 8 at least 10 to 12 ounces per week for grades 9 through 12 MONTANA STATE UNIVERSITY#11MONTANA BEEF TO SCHOOL Where We Learned about Beef to School Kalispell Public Schools Somers School Lower Valley Processing Mission Mountain Food Enterprise Center White's Wholesale Meats Dillon Public Schools Dillon Residents Ranchland Processing Hinsdale Public School Bear Paw Meats Livingston Public School Muddy Creek Ranch Lazy SR Ranch M MONTANA STATE UNIVERSITY#12MONTANA BEEF TO SCHOOL Somers + Lakeside Beef to School Stories + neck chuck prime 24228 lbs. of rib 12els 13 ets. 96lbs 18cts. porter sirloin rump house 70lbs 92 lbs 64/bs 13els. 22cls 18cls round 116 lbs 14 cls brisket ship and plate os sel 32/bs flank suet 96lbs ocis. + shank Golbs Beef Producer Beef Processor M MONTANA STATE UNIVERSITY 0000 о School Foodservice#13MONTANA BEEF TO SCHOOL How to Start a Beef to School Program 1. Get school foodservice, administration, parents, and students on board with beef to school! О 0000 0000 M MONTANA STATE UNIVERSITY#14MONTANA BEEF TO SCHOOL How to Start a Beef to School Program 2. Contact a local beef producer or processor. Connect with producers and processors by asking parents and staff, visiting NCATS producer database (http://farmtocafeteria.ncat.org/producers/), or contacting the Beef to School Project ([email protected]) The processor must be state or federally inspected to work with a school foodservice (http://liv.mt.gov/mi/default.mcpx) LAZY RANCH WILSALL, MONTANA www.lazysrranch.com LAZY RANCH R WILSALL, MONTA#15MONTANA BEEF TO SCHOOL How to Start a Beef to School Program 3. Start small! Try one recipe at a time! hamburger meatballs casseroles pasties meatloaf tacos spaghetti sloppy joes roasts chili (paired with whole grain cinnamon rolls) stroganoff enchilada stew others M MONTANA STATE UNIVERSITY#16MONTANA BEEF TO SCHOOL How to Start a Beef to School Program 4. Work with the processor or producer to choose cuts of meat and quantity. Cost typically decreases with larger orders Larger packages of local beef are easier to use in recipes. Encourage the processor or producer to use cull cattle. PAR M MONTANA STATE UNIVERSITY#17MONTANA BEEF TO SCHOOL How to Start a Beef to School Program 5. Balance the budget. Budget school meals over a semester or year, rather than by meal in order to balance the cost of more and less expensive food products. Balance the tray with USDA Foods Add mushrooms or lentils to beef recipes Advertise program and ask for community donations 1 TERRIFIC TRAY Grains Protein Dairy Fruits Vegetables#18MONTANA BEEF TO SCHOOL How to Start a Beef to School Program 6. Put systems in place to handle beef. Ensure that staff is trained on how to use the local beef product and follows ServSafe practices. Think about what equipment is necessary to store, cook, and serve local beef Step 1 Step 2 Step 3 Step 4 CLEAN SEPARATE COOK CHILL M MONTANA STATE UNIVERSITY#19MONTANA BEEF TO SCHOOL How to Start a Beef to School Program 7. Encourage promotion and education about local beef. Use available resources Harvest of the Month - beef FoodCorps Word of mouth Menu labeling Signage Field trips MONTANA Harvest the Month Partner with folks like the Mushroom Council! M MONTANA STATE UNIVERSITY#20# Have YOU considered F MONTANA BEEF TO SCHOOL starting a beef to school program in Montana? M MONTANA STATE UNIVERSITY#21MONTANA BEEF TO SCHOOL Let's Add Montana Beef to Every Montana School Menu! Contact Us at [email protected] Follow us on Facebook at facebook.com/beef2school @Beef to School Project Follow us on Twitter at twitter.com/mtbeeftoschool @MTBeeftoSchool M MONTANA STATE UNIVERSITY#22. • • . . ● . . MONTANA BEEF TO SCHOOL Resources Montana State University Extension. Extension beef cattle program. http://animalrangeextension.montana.edu/beef/resources.html. Montana Office of Public Instruction. Facts about Montana education 2016. http://opi.mt.gov/pdf/Measurement/Ed Facts2016.pdf. Montana Office of Public Instruction. Montana school nutrition program: 2015 Annual Report. http://opi.mt.gov/pdf/School Food/15SNPAnnual Report.pdf. United States Department of Agriculture. The farm to school census. https://farmtoschoolcensus.fns.usda.gov/. Montana Department of Livestock. Meat and poultry inspection. http://liv.mt.gov/mi/default.mcpx United States Census Bureau. http://census.gov/. United States Department of Agriculture. USDA's national agricultural statistics service Montana field office. https://www.nass.usda.gov/Statistics_by_State_Montana/. Montana State University Extension. Animal and Range Sciences Extension. http://animalrangeextension.montana.edu/. School Nutrition Association. School meal trends and stats. http://schoolnutrition.org/AboutSchool Meals/School Meal Trends Stats/. United States Department of Agriculture Food and Nutrition Service. School meals: Child nutrition programs. http://www.fns.usda.gov/school-meals/child-nutrition- programs. M MONTANA STATE UNIVERSITY