AMES — Erin Good has stepped into the role of director of nutrition and health at the Iowa Beef Industry Council (IBIC), with a mission to bridge the gap between the farming community and the consumer, and “share the latest science” about red meat in human diets.

Her tenure there began at the start of the new year.

Good, 35, brings her bachelor’s degree in dietetics with her from Iowa State University. She also (among other responsibilities) will be able to work with retail dieticians to give them more of what they need to know so they can also make informed decisions in regard to the ways they counsel the public on beef in the diet.

“You know the nutrition about beef, but I didn’t know there are 38 lean cuts,” she said. “I plan to have some short (tips) that I can share with retail dieticians and physicians, and they’re all science-based.”

Good said she’s trying to “lead the charge” on behalf of the IBIC with a program that partners with school nutrition family and consumer science classes, focusing on getting the youth exposed to learning about and cooking with beef.

“I appreciate that because when I was in school, (we learned) how to cook with refrigerated biscuit dough or maybe make an orange Julius, so this is a great opportunity for kids to be exposed to it, to create a conversation about beef, and gain the confidence to cook with beef and be able to do it throughout their lifetime,” said Good.

She added that schools can apply for a grant that would give them $750 with which to use to purchase beef for their home economics or family living classes. That grant application can be found at Iowa Family and Consumer Science Educators.

Currently, Good works primarily with college culinary students at Des Moines Area Community College and Western Iowa, but also utilizes a meat lab at ISU, and there they have “Beef 101” workshops.

“Those students get exposed to seeing the entire carcass and how to use more parts of the animal, they learn more cost-effective ways to use more parts of the animal,” said Good, “and I also share the science and nutrition behind the different parts of the animal.”

While she works mostly with college-level youth, she is hoping the program will grow to include more high school-level workings.

“I’d like to reach out to strength and conditioning coaches, athletic directors — getting the youth to know and understand that beef can power their performance, enhance muscle strength and growth, and help with recovery, too,” she said.

Good said one of her wishes is to help inspire people to eat beef, but also to bust the myths that surround red meat in the marketplace.

“There’s so much miscommunication, so I want to share how beef can fit into a diet, be heart-healthy, and it can even be part of a Mediterranean diet,” she said, adding that the myth she hears most is that humans eat too much beef.

“Science actually shares that we don’t, and that we actually have room to eat more of it. It’s interesting that over 38 cuts of beef are considered lean,” she said, adding that consumers often get stuck in a rut of misinformation about fat in beef, or even just knowing how to cook with only a couple cuts of beef.

“People still fear fat, and what’s interesting is that half the fat found in beef is monounsaturated, which is also the same heart-healthy fat found in olive oil, and people usually associate that with heart health,” said Good.

Good added that a focus on protein is something that will be around for a while. Protein also yields the B vitamins, along with iron and zinc, which play a role in overall health.

“It’s more important than ever — you have all the weight-loss medications on the market now, and for someone on that road, protein is going to be their secret weapon because it keeps you feeling full. And when you are losing weight, whether on your own or with medication, you don’t want to lose muscle, so that’s where you need adequate protein.”

She said spacing protein out throughout the day is key, adding that a palm-sized serving of beef would yield 25 to 30 grams of protein. This is opposed to an all plant-based approach to protein consumption, which she said would require “significantly more” servings of that kind of protein to get the same amount of protein.

“It’s not that you can’t do that, but I think it would require a lot more planning and meal prep,” she said.

Good said protein is good for all ages. Youth are growing and need to build muscle, and the “seasoned” population needs to preserve as much lean muscle mass as they can so they don’t experience muscle wasting and loss of strength.

Beef prices have been up in grocery stores in the last year or two, but she said looking for sales as much as possible helps beef be more affordable, and that the “low and slow” approach to cooking beef that is tender can be a useful tool for busy families, with the use of a slow cooker.

Good said learning to do beef sheet pan meals also saves time, using the same baking pan to cook both the beef and vegetables all at the same time–such as steak fajitas. Those kinds of recipes and more can be found at www.beefitswhatsfordinner.com.

She said cuts of beef that end in “loin” or “round” tend to be more tender and lean, including 93 percent lean ground beef. Tenderizing cuts of beef at home can also help stretch the dollar and create protein-based meals that are easy to prepare.

Good said beef jerky is something people don’t always think about, but if they are on a health kick for the new year, it’s a good way to start off.

“It’s convenient and portable, can be eaten at any temperature, and is a good post-exercise recovery option,” said Good. “I also like to pair beef jerky with nuts or pumpkins seeds, or maybe some chocolate chips for a nice treat.”

She said weekday mornings can still mean a solid protein-based breakfast in the morning rush with a mixture of eggs and beef sausage, placed in muffin tins, baked ahead of time, and heated up before eating. A glass of low-fat milk would, she said, add an extra boost of protein to help get through the morning.

“It is a change of mindset to think breakfast doesn’t always have to be sweet — with all the honey and maple syrup,” she said. “We love our waffles and pastries, but they don’t provide nearly enough protein and it’s not sticking with me to help fuel brain power until lunch. Also, a savory breakfast is also useful for blood sugar management.”

She said a boiled egg eaten as an appetizer before a meal helps curb the appetite and provides another source of protein to pair with a beef-based meal.

Good said those charged with cooking often think of how to get more color on the plate.

“We eat with our eyes, so adding a variety of colors, shapes and textures helps complement the delicious taste of beef and enhances our overall eating experience,” said Good. “With the emphasis on protein and heart health, my favorite cut right now is top sirloin. You can pair it with tomatoes, asparagus and orzo (small oval-shaped pasta) — and it’s an easy recipe you could cook at home.”

She said sirloin steaks can be more of a challenge to cook to a nice tender state; but that glazes and sauces can be poured over steaks to help enhance flavor and make those cuts of beef more exciting.

For now, she said she wants to help get the word out about the health benefits of beef.

“I plan to better educate consumers on eating beef by leveraging my strong media background and retail expertise to deliver clear, engaging, and science-based messaging,” she said. “Through strategic media pitches, nutrition newsletters, and compelling health communications, I will highlight beef’s role in a healthy diet — emphasizing its high-quality protein, essential nutrients, and benefits for active lifestyles.”

BEEF JERKY TRAIL MIX

1 cup chopped beef jerky

1/2 cup whole almonds

1/4 cup dried cranberries

1/4 cup sunflower seeds

Mix all ingredients in a medium bowl. Store in an airtight container in the refrigerator.

Cook’s tip: You may substitute any nut for almonds, any dried fruit for cranberries and any seed for sunflower seeds.

SALAD SHAKERS

1 pound ground beef (95% lean)

2 teaspoons minced garlic

1/4 cup water

2 tablespoons chili powder

2 teaspoons ground cumin

1 package (10 to 12 ounces) iceberg or romaine salad mix (lettuce, red cabbage, carrots)

1 cup diced tomato

1/2 cup canned black beans, rinsed, drained

1/2 cup frozen corn, defrosted, drained

1/2 cup shredded reduced-fat cheddar cheese, (optional)

1/2 cup prepared reduced-fat or fat-free ranch dressing

1/4 to 1/3 cup Crunchy Tortilla Strips (recipe follows) or crushed baked tortilla chips (optional)

Brown ground beef with garlic in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 1/2-inch crumbles. Pour off drippings, if necessary. Stir in water, chili powder and cumin; cook and stir 1 minute to blend flavors. Cool slightly.

Place salad mix, beef, tomato, beans, corn and cheese, if desired, in large bowl with lid. Top with dressing; close lid securely or cover bowl tightly with plastic wrap. Shake gently to combine. Top with tortilla strips, if desired.

Crunchy Tortilla Strips: Cut 2 corn tortillas in half, then crosswise into -inch-wide strips. Place strips in single layer on baking sheet. Spray tortilla strips lightly with nonstick cooking spray. Bake 4 to 8 minutes at 400 degrees Fahrenheit or until crisp.

Cook’s Tip: You can substitute your favorite dressing for ranch dressing.

TOP SIRLOIN STEAK WITH ASPARAGUS and TOMATO ORZO

1 beef top sirloin steak, boneless, cut 1 inch thick (about 1-1/2 pounds)

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup unsalted beef broth

1/3 cup dry red wine

1 1/2 cups chopped Roma tomatoes

1/4 cup finely chopped capers

1 tablespoon minced garlic

1 cup cooked orzo pasta

1/2 pound asparagus, trimmed, cut into 1-inch pieces

Press salt and pepper evenly onto beef steak. Heat large nonstick skillet over medium heat until hot. Place steak in skillet; cook 15 to 18 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from skillet; keep warm.

Add broth and wine to skillet; increase heat to medium high. Cook and stir 1 to 2 minutes or until brown bits attached to skillet are dissolved. Add tomatoes, capers and garlic; cook and stir 6 to 7 minutes or until thickened.

Meanwhile, cook pasta according to package directions. Add asparagus during last 3 minutes of cooking time. Drain; toss with half of the tomato mixture.

Carve steak crosswise into slices. Serve steak over pasta. Spoon remaining tomato mixture over steak.

Cook’s tip: Nutritional analysis of this recipe is based on pasta cooked without the addition of salt.

Good said the following link does a good job showing budget-friendly beef cuts (including the “round” and “loin” cuts mentioned previously) and a handful of recipes that use that exact cut: https://www.beefitswhatsfordinner.com/cuts/collection/33335/affordable-beef-cuts-for-families.