Indiana Beef Council

03/30/2026

The Indiana Beef Cattle Association and Indiana Beef Council were thrilled to enjoy the new Big Arch Burger at our recent event, thanks to ! 🍔🔥
If you haven’t tried it yet, you’re missing out. With white cheddar cheese, fresh veggies, the new Big Arch sauce, and most importantly two quarter-pound beef patties, it’s a must-try!
Grab yours at your local McDonald’s for a limited time! 👏

02/24/2026

There is still time to “Fall in Love with Veal” this month at The Italian Connection in Fort Wayne!! Enjoy discounts on all of their veal dishes now through the end of the month! 🥩💕

Celebrate veal all month long! ❤️🥩

We’ve partnered with The Italian Connection in Fort Wayne to highlight their incredible veal dishes — and trust us, you’re going to fall in love at first bite.

From classic Italian favorites to rich, savory flavors that only veal can deliver, now is the perfect time to enjoy a dish that’s both timeless and delicious.

Make plans to visit The Italian Connection and fall in love with veal today! 💕🍽️

02/20/2026

1 day left to apply for Team BEEF 2026!! 🏃‍♂️‍➡️🥩

Apply now using the link in the post!!

Indiana Team BEEF returns for 2026! 🎉🏃‍♂️🥩

Do you—or someone you know—love running and beef?

As a member of Indiana Team BEEF, you can get reimbursed for race fees while representing the beef industry across the state. Whether you’re crushing a 5K or conquering ultramarathons, you’ll help spread the word about the role beef plays in fueling health, fitness, and performance. 💪🥩

Join a community of passionate athletes running for the same cause, and make every mile matter!

Applications due February 21, 2026
🔗 Apply at the link below!

https://docs.google.com/forms/d/e/1FAIpQLSer4QV-Q0rnIKaYX9fj0bPj3qpXJtew9FuZW2eO9Clic3il4w/viewform?usp=dialog

02/18/2026

Fall in love with veal this February 💕🥩

Meet your new comfort food crush: Veal Cheeseburger Pockets 🍔

Golden, handheld, and packed with juicy veal and melty cheese—everything you love about a cheeseburger, wrapped up in one delicious bite.

Perfect for busy weeknights, game days, or sharing with the ones you love.❤️

Follow the link to the full recipe:
https://www.veal.org/recipes/cheeseburger-pockets/

02/13/2026

1 week left to apply! Share this with the runners in your life!

Indiana Team BEEF returns for 2026! 🎉🏃‍♂️🥩

Do you—or someone you know—love running and beef?

As a member of Indiana Team BEEF, you can get reimbursed for race fees while representing the beef industry across the state. Whether you’re crushing a 5K or conquering ultramarathons, you’ll help spread the word about the role beef plays in fueling health, fitness, and performance. 💪🥩

Join a community of passionate athletes running for the same cause, and make every mile matter!

Applications due February 21, 2026
🔗 Apply at the link below!

https://docs.google.com/forms/d/e/1FAIpQLSer4QV-Q0rnIKaYX9fj0bPj3qpXJtew9FuZW2eO9Clic3il4w/viewform?usp=dialog

02/12/2026

Celebrate veal all month long! ❤️🥩

We’ve partnered with The Italian Connection in Fort Wayne to highlight their incredible veal dishes — and trust us, you’re going to fall in love at first bite.

From classic Italian favorites to rich, savory flavors that only veal can deliver, now is the perfect time to enjoy a dish that’s both timeless and delicious.

Make plans to visit The Italian Connection and fall in love with veal today! 💕🍽️

02/09/2026

Indiana Team BEEF returns for 2026! 🎉🏃‍♂️🥩

Do you—or someone you know—love running and beef?

As a member of Indiana Team BEEF, you can get reimbursed for race fees while representing the beef industry across the state. Whether you’re crushing a 5K or conquering ultramarathons, you’ll help spread the word about the role beef plays in fueling health, fitness, and performance. 💪🥩

Join a community of passionate athletes running for the same cause, and make every mile matter!

Applications due February 21, 2026
🔗 Apply at the link below!

https://docs.google.com/forms/d/e/1FAIpQLSer4QV-Q0rnIKaYX9fj0bPj3qpXJtew9FuZW2eO9Clic3il4w/viewform?usp=dialog

02/09/2026

Fall in love with veal this February 💕🥩
Warm up your winter with this cozy Veal Stuffed Cabbage Soup 🍲❤️—a delicious twist on a comfort classic that’s perfect for chilly nights!

All month long, we’re celebrating veal with flavorful recipes, behind-the-scenes on how veal is raised, and local restaurants across the state serving veal favorites 🍽️.
Try this hearty soup and fall in love one spoonful at a time!
Find the recipe at the link below! 🔗

https://www.veal.org/recipes/stuffed-cabbage-soup/

02/03/2026

Fall in love with veal this February 💕🥩
All month long, we’ll be highlighting delicious veal recipes 🍽️, sharing how veal is raised, and spotlighting restaurants across the state serving veal on their menus . We’re kicking things off with a classic Veal Bolognese—rich, comforting, and perfect for cozy February meals 🍝❤️.
Find the recipe at the link below! 🔗

https://www.veal.org/recipes/veal-bolognese/

12/17/2025

Hoosiers know chuck and this week we are beating the cold temperatures with this Chunky Chuckwagon Chili recipe submitted by Kelley Sheiss!

“A modification of Chunky Beef Chili, featured in the 1993 "Skinny Beef" cookbook published by The National Livestock and Meat Board

Ingredients
One 2 1/2 - 3 pound chuck roast
2 Tbsp vegetable oil
1 cup coarsely chopped onion
2 Tbsp minced garlic
1 tsp salt
2 cans (14-16 oz each)crushed tomatoes
1 can (6-8 oz) tomato paste
1 Tbsp chili powder
1 Tbsp sugar
1 tsp dried oregano
1/4 tsp crushed red pepper

Preparation:
1-Trim fat from beef. Cut beef into 1/4 inch pieces. In Dutch oven, heat oil over medium heat until hot. Add beef, onion, and garlic and brown beef evenly, stirring occasionally. Pour off drippings.

2-Season beef with salt. Place beef in crock pot (or can keep on stove top in Dutch oven). Add crushed tomatoes, tomato paste, chili powder, sugar, oregano, and red pepper. Simmer 2-4 hours.

3- Serve with shredded cheese, sour cream and oyster crackers

*Optional- chopped green pepper can also be added with onion”

12/01/2025

Hoosiers know chuck and this recipe submitted by Lindsay Sankey is sure to be a crowd pleaser!

"Bull Pen Burnt Ends are burnt ends made from chuck roast instead of brisket like traditional burnt ends. We call them Bull Pen Burnt Ends because we can put on the smoker after a day at the ballpark and dine on high quality “burnt ends” from a cut a beef we readily have in our freezer!

Ingredients

• 1 3-lb. chuck roast
• Jim Baldridge’s Secret Seasoning
• 1 C Jack Stack barbeque sauce – or your favorite BBQ sauce!
• 1 C beef broth

Tools

• 1 disposable roaster pan
• aluminum foil

Smoker prep

• Prepare your smoker at a temp of 250 degrees. We use basic hickory pellets.

Prep the chuck roast

• Trim the chuck roast to remove any excess fat. Season, completely covering the roast with Jim Baldridge’s.

Smoke the chuck roast

• Place the chuck roast in the smoker. Smoke the chuck roast until 170 internal temperature.
• When the chuck roast reaches 170, place it in a disposable aluminum pan with 1 C of beef broth and cover with aluminum foil.
• Return the pan to the smoker and cook until the chuck roast is probe tender which will occur at just over 200 internal temperature. That usually takes right around 1 hour.
• Remove the pan from the smoker, open the foil to allow the steam to run off.
• Remove the chuck roast from the pan and allow to cool for 30 minutes. This will allow the internal temperature to drop, which will make cubing the chuck roast easier.
• You can discard the beef broth and rendered fat that is in the pan.

Create the burnt ends

• Cube the chuck roast into 1" cubes – make sure you cut against the grain!
• Pour the BBQ sauce over the cubed roast.
• Toss the cubes in the sauce making sure not to leave too much residual sauce in the pan. You just want the cubes coated. You do not want them sitting in 1" of BBQ sauce in the pan.
• Return the pan, uncovered, to the smoker for 30 - 60 minutes to allow the sauce to caramelize, tossing one or two times during this process.
• Remove the pan from the smoker.
• Allow the burnt ends to cool.
• Enjoy a different take on a cut of beef we all have at home!"