Chef: More beef needed in food pyramid
“I don’t think this country is ready for that, nor should they be,” Ken says. Noted for his culinary work with athletes over the last decade, from family youth to college and professional sports, the chef says beef is not only recommended but essential.
“They keep a handle on every aspect of their nutrition, and at such a high level that they monitor what they eat, when they eat it and how they eat it, because it is fuel for their performance. They’re trying to maximize their efficiencies and what they eat is a direct component in their performance; it’s a competitive edge. Some will eat as often as every two hours because they are burning so many calories.
“But one thing I will say is that, no matter how strong their nutritional plane is, that doesn’t matter if they don’t enjoy what they’re eating. At that high level of competition and salaries, they enjoy what they’re doing, but they’re also concerned about flavor, tenderness and juiciness. Some of them have their own chef (in some cases, that’s Chef Ken), or personal nutritionist or dietician — and they have beef quite regularly in their nutrition plans.”
As a beef producer, you’re likely even more concerned about the government’s latest proposed guidelines. But there is something you can do — let them know here before tomorrow at 11:59 p.m. Eastern. Be sure to click the box to allow your name to be public.
Don’t know what to say? The National Cattlemen’s Beef Association can help. Check out more background information and their sample comments here.
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