Washington, DC — Foodservice versions of the popular Beefshi recipes released in February 2018 were unveiled today by the North American Meat Institute (Meat Institute), a contractor to the Beef Checkoff, and may be downloaded from Beefshi.com.
“The response to Beefshi from the foodservice community since its introduction earlier this year has been very positive and we hope the new foodservice recipes will encourage Beefshi’s placement on menus in restaurants, ‘groceraunts’ and service delis in retail stores,” said Meat Institute Senior Vice President of Public Affairs Janet Riley. “These innovative Beefshi recipes use fully cooked and prepared beef products, making them safe and delicious options for beef fans of all ages.”
Beefshi recipes are versatile and make an excellent first course – or a full meal. Two piece servings of Beefshi range from 100 to 180 calories, depending upon the recipe.
Developed by a Culinary Institute of America-trained chef, Beefshi integrates prepared beef favorites like pastrami, corned beef, jerky, beef hot dogs and beef bologna into traditional, sushi style rolls that taste as delicious as they look. Eight engaging videos, shot in a traditional sushi restaurant, depict how to prepare each recipe and may be viewed on the web site, Beefshi.com.
Among the recipes are:
- The Texan Roll — Roast beef rubbed with lime zest, ground cumin and garlic and rolls with Cilantro, slivered jalapenos and onions, crumbled cotija cheese. Served with salsa.
- Inside Out Wisconsin Maki — Sushi rice on the outside wrapped around a stick of summer sausage, a sliver of Colby cheese and shaved dill pickles. Served with brown, spicy mustard.
- New York Deli Roll — Corned beef, slivers of fresh horseradish and Swiss cheese are rolled into a beautiful spiral. Caraway seeds add a tangy flavor and that deli touch.
- The Reuben Roll — Warm pastrami, sauerkraut and thinly sliced Swiss cheese rolled into sushi rice and served with Russian dressing.
- The Hiker’s Roll — A traditionally styled roll with nori wrapping around sushi rice, filled with slivers of beef jerky, slices of egg omelet and pea shoots or watercress with the leaves poking out the top of the roll. Dip into sriracha.
- Carolina Sushi – Shredded fried beef bologna and carrot slivers rolled in rice with a vinegared cabbage leaf in place of Nori.
About The 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. In states with qualified beef councils, states may retain up to 50 cents of 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.
The North American Meat Institute (NAMI) is the leading voice for the meat and poultry industry. Formed from the 2015 merger of the American Meat Institute (AMI) and North American Meat Association (NAMA), the Institute has a rich, century-long history and provides essential member services including legislative, regulatory, scientific, international and public affairs representation. NAMI’s mission is to shape a public policy environment in which the meat and poultry industry can produce wholesome products safely, efficiently and profitably. Together, the Institute’s members produce the vast majority of U.S. beef, pork, lamb and poultry and the equipment, ingredients and services needed for the highest quality products.
"Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties."
Source: North American Meat Institute