The morning started with an online live chef presentation from the Beef. It’s What’s For Dinner. Culinary Center. Chefs Dagan Lynn and Noah Hawkins of the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, demonstrated the breaking down of a Chuck primal to make value-added cuts, while providing menu inspiration for the Tucson chefs to consider implementing in their own establishments. 

After the presentation, hostess Barbara Jackson introduced the chefs to her calving replacement heifers and talked about raising cattle from conception to processor. Then came the fun part. 

Each chef received a steak donated by Vera Earl Premium Beef and had an entire ‘Cowbelle Spice Bar’ to flavor their steaks before they threw them on the mesquite grill. All spice rub recipes, including Cowboy Steak Rub and Espresso Rub, are available on www.beefitswhatsfordinner.com. 

Winemaker James Callahan of Rune Winery presented and provided an assortment of wines during lunch to add extra fun and flavor to the meal. 

This unique experience and information provided a first-hand experience for Tucson Chefs with Arizona ranchers. The influencer tour could not have taken place without the hard work of the ASC Influencer Committee, Barbara Jackson and the ASC ladies that attended, helped and had one-on-one conversations with the chefs. 

This program is funded by the Arizona Beef Council in partnership with the Arizona State Cowbelles.  

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Founded in January 1947, the Arizona State Cowbelles was the first state cattlewomen’s group established, following the lead of the Douglas (Arizona) Cowbelles in 1939. Today, the organization remains active across the state through its eight local chapters, continuing its mission to educate and advocate for the ranching and beef industry.