Behind the Burger
Created by the New Mexico Beef Council, we are telling the stories behind the beef in New Mexico.
Behind the Burger
Naturally Nourishing: Why Beef Deserves a Place at Every Table with Kate Schulz
Kate Schulz shares her unique perspective as both a ranch-raised dietitian and the nutrition expert for the New Mexico Beef Council, helping bridge the gap between food production and nutritional guidance.
• Family connection to agriculture spans generations, with her great-grandfather homesteading the Nebraska-Wyoming family ranch over 100 years ago
• Becoming a registered dietitian requires a master's degree, internship, national exam, and state licensure
• Common misconception that beef can't fit into heart-healthy diets contradicted by research studies showing lean beef's compatibility
• Three ounces of beef provides 25g of protein plus nine essential nutrients, making it naturally nourishing and sustaining
• Balanced protein consumption throughout the day (25-30g at meals, 10-15g at snacks) optimizes energy and satisfaction
• Leaner cuts of beef (look for "round" or "loin") provide flexibility for health-conscious meal planning
• The Sports Nutrition Game Plan offers free resources for high school athletes and coaches through NMAA
• Small, consistent healthy choices are more sustainable than trying to make dramatic lifestyle changes all at once
• Beef jerky makes an excellent protein-rich snack option to avoid afternoon energy crashes Beef Jerky Trail Mix: https://www.beefitswhatsfordinner.com/recipes/recipe/55673/beef-jerky-trail-mix
• Slow cooker recipes like Mississippi Pot Roast offer convenient, family-friendly meal solutions. Find the recipe on our website https://nmbeef.com/recipes/recipe/55900/mississippi-pot-roast
For recipes, nutrition information, and the Sports Nutrition Game Plan, visit nmbeef.com
Thank you for joining our podcast. Behind the Burger. I'm here with Kate Schultz, our New Mexico Beef Council dietitian. So, kate, maybe introduce yourself and give us your background? Sure.
Speaker 2:Thank you, carol Ann. My name is Kate Schultz and I am your dietitian. So I grew up on a farm and a ranch on the Nebraska-Wyoming state line that, wonderfully and thankfully, my family still owns and operates. My great-grandfather homesteaded a hundred years ago last year, so just very honored that that is still a part of our life and has really played a huge part in the role that I have here in New Mexico. I also married into a farming and ranching family in the San Luis Valley of Colorado, so just love to be able to make the connection between what I do as a dietitian and my background in agriculture. That's awesome.
Speaker 1:We really appreciate that about you, that you have such a love and understanding of the industry while also having your expertise as a dietitian. So tell us about your role as a as at with the.
Speaker 2:New Mexico Beef Council. Yes, Um so, as the consultant, as the dietitian, uh for the New Mexico Beef Council, I really am involved in all aspects of nutrition. Um so, whether that be working with fellow medical professionals, so doing outreach with dietetic interns, dietitians, nurse practitioners, physicians, really, I think, to dispel a lot of myths and misperceptions in regards to beef and how it can fit into really any type of eating pattern, and then also just to network and engage and help to again bridge that gap. So many people are so far removed from agriculture, even in states like New Mexico, that I love to be able to help to bridge that gap between agriculture and medical professionals.
Speaker 1:That's awesome. I think that's really interesting and we really appreciate the role you play in that. So it's not really on the list, but we talk about dietetic interns and dietitians. Can you kind of give this the quick version of what it takes to become a dietician Sure? Thank you.
Speaker 2:Yeah, great, great question. So yeah, so there's now a master's requirement for anybody who is coming into the field. It just came into effect and so in order to become a registered dietician you have to now have a master's and then be accepted into an approved internship program. So some universities have a coordinated program where you can get your master's along with your dietetic internship, and some don't. But once you have your master's, you do your dietetic internship. It's anywhere from nine months to two years, just depending on kind of the focus of it. Once you've completed that, then you have to sit for a national exam and pass that to become credentialed by CDR and then, depending on your state so in New Mexico dietitians also have to be licensed. So it is quite a process, and then there are continuing education requirements as well for dietitians in the state of New Mexico.
Speaker 1:That's quite extensive and we really appreciate you do that for us and then you have the ability to also have interns, right.
Speaker 2:Yes, yeah, so I have worked with interns in the past. I recognize that I wouldn't be where I am today if somebody didn't help me, so I love to be able to kind of pay that forward, um, and love again just the ability to engage with them. I feel like sometimes I learned from them as much as they learned from me. Um, I have been a practicing dietitian for many years now over 20. And so I definitely have seen the career fields change. When I completed my undergrad and then my internship, I was at Utah State for my internship and University of Wyoming for undergrad both land-grant universities. So ag was a huge part of my curriculum, both undergrad and then for my internship.
Speaker 2:And that isn't always the case, especially for dietitians or dietetic interns these days. So any opportunity again to just expose them to agriculture. I feel like in order to be a really good dietitian, you have to have a good basic understanding of where your food comes from and all that goes into that. And even though I grew up in agriculture, my family's still involved. It's a part of our weekends and holidays. I don't live it on the daily, so I'm still constantly learning, you know, from all of our producers, from my family and love to be able to, you know, really share that information with others.
Speaker 1:I love that. I think that constant learning is something we all strive for, right, or maybe we all should, and then? So how has we kind of, you know, skipped over and went to the dietician part, but maybe talk a little bit more about the you know history of your family or how your background in ranching prepares you for this role?
Speaker 2:So I think it's one of those where, when I grew up, my dad was always on the farm, my mom was a nurse practitioner, my aunt was a pharmacist, my other aunt was an occupational therapist. So I was really really exposed to medicine and agriculture throughout my entire life. I don't know that I truly ever saw myself in this position. I think that's also something that's really cool is the fact that there are so many opportunities for dietitians. You know, I knew when I went to college I wanted to do something in healthcare. I originally was a pharmacy major, took a nutrition class, was like, oh, I really like this right, like this is something that's applicable to people every single day. People eat every day, hopefully numerous times a day, and enjoy all of the food that they do eat. But then I had had an opportunity really to work in every area of dietetics so clinical setting and dialysis in a hospital community. I worked for senior meal programs, wic and then this position opened up and it really hadn't been anything I had thought about.
Speaker 2:I really had never thought about being able to have my background in ag combined with my profession as a dietitian and so, again, just get very excited and quite passionate about being able to bring those two together and to share the story and also, I think, to be able to share just the differences in production practices from my family's operation to my husband's family's operation to producers that we see in New Mexico right, and really be able to share with individuals just all of the science and the technology that's utilized.
Speaker 2:The things that we, that my family, maybe utilizes in Western Nebraska, eastern Wyoming, are different than Southern Colorado or different than New Mexico, based on so many different factors. So, I think, just getting people to think outside the box a little bit and understand just how complicated and complex it is and then building in, you know, just again dispelling all of the myths and misperceptions that individuals have in regards to where their information comes from from. Diet and nutrition, yeah, you know, were inundated by information on a daily basis from the media, whether that be print or social, from your own, you know, kind of experiences with food, and so there are a lot of challenges in being able to kind of bring that all together, but I think that's one of the most exciting facts about it as well.
Speaker 1:So you talked about you kind of mentioned the myths and misperceptions. Well, let's go into that. What are some common myths?
Speaker 2:So I kind of like to highlight those, especially with my audiences, really from a consumer standpoint, healthcare professional standpoint, and then to let the producers know as well. Right, Like this is what people are having questions about. Probably the first one and the one that I really like to highlight is the fact that you know there's a myth or misperception that beef can't fit into any healthy eating pattern or specifically a heart healthy eating pattern. We have so many wonderful heart check certified recipes from the American Heart Association that feature lean beef and I think there's a real opportunity to focus on cuts of lean beef. You know when you're recommending people consume beef on the daily, you know weekly, looking for some of those leaner cuts I think is really important and the medical professional audiences that I'm working with are not even familiar with the different cuts of lean beef or that that is really even an option.
Speaker 2:So you know, looking for rounder loin in the cut name and then providing for them the definition of what lean is and then again pairing that with your fruits and vegetables, your whole grains. You know it really is kind of some basic nutrition principles that I think sometimes get forgotten about just because we can get overwhelmed with so many outside factors. But, yeah, I love to be able to showcase, you know, just the importance of protein in a diet, how beef is just so naturally nourishing and sustaining, providing, you know, 25 grams of protein and three ounces, and then all of the other nine essential nutrients that are found naturally. You know you can get that naturally from beef without needing, you know, oftentimes, to supplement all of those other essential nutrients, making sure that you're, of course, your diet is well balanced. But love being able to highlight that Absolutely.
Speaker 1:I think we talk about it a lot that beef is a part of a healthy diet.
Speaker 2:Right when we're talking about nutrition and we have nearly 20 research studies that showcase that, whether it's beef in a heart-healthy diet, beef coupled with exercise and the positive benefits from that, beef paired with fruits and vegetables and the cardiometabolic benefits for that, so your heart health benefits. So, again, just being educated on the many different cuts and focusing, when applicable, on those leaner cuts.
Speaker 1:Right, what's one thing you want your medical professional audience to leave with after working with?
Speaker 2:them From a nutrition standpoint, just to understand. You know just how healthy and safe beef is, no matter. You know if you get it from a local producer or from the grocery store. You know there's so much care that goes into the animals and I think that's the other thing. You know there's a lot of questions about sustainability, animal welfare, animal care, and so any opportunity I can to kind of bring those stories to my audiences I think are really powerful and pivotal.
Speaker 2:So I not only want to focus on the nutritional components, but then also the sustainability, animal welfare part as well.
Speaker 2:So I know we've been talking about doing some tours and I think that that is the ultimate way to be able to get consumers, medical professionals, in front of producers to hear exactly why they do what they do. We all have tools in our toolbox for different things and producers are no different. I also just love to be able to highlight all of the science and technology that is utilized by producers in every decision that they make. Coming from an evidence-based profession, that really tends to resonate with fellow medical professionals. They lean on research. They want things that are science and evidence-based, so being able to showcase for them not only the research that we have in regards to beef and beef nutrition, but also the research in every other area, from sustainability, from animal welfare. You know I also like to feature and highlight BQA and let them know that this is a program that is voluntary for producers in the state of New Mexico to participate in, to just make them better at caring for their animals.
Speaker 1:Yeah, and BQA is our Beef Quality Assurance Program where we talk about safe practice, safe handling practices of cattle, and there's tons of information on our website and the Beef is what's for Dinner website about BQA. But it's a really great program that we're really proud of. What do you think is the most rewarding part of working in the beef industry?
Speaker 2:I do love to represent the producers for sure. So that is something that's just near and dear to my heart to be able to tell their story. I know that my dad, my father-in-law, my brother-in-law, my brother are working endlessly, as all producers around the country. They're always great at telling their own story, so I feel like I have a voice to be able to tell their story for them, and I just love being able to do all the different things that we do. So, even though you know my primary purpose is really working with fellow medical professionals.
Speaker 2:I love the activation that we have with New Mexico Activities Association and the Sports Nutrition Game Plan. For those of you who may not have heard of that, it is a free sports nutrition program geared specifically for high school athletes. There really isn't another resource that's free that is out there of this caliber. So us being able to partner with NMAA to provide this resource for coaches, for parents, for athletic trainers, for athletic directors, is just amazing, and I think we'll just kind of continue to see that grow and evolve. And so I do love I oftentimes say that it's not that there's not. There's so many opportunities for us to engage and oftentimes just not enough time to do everything, but I love a lot of the activations that we have in place with NMAA, the work that we do at New Mexico State University with our HRTM program, and then just all of the wonderful things, carolyn, that you have brought to the table since you started.
Speaker 1:Thank you. We do love to do the most, and with the fewest people, right.
Speaker 2:Which is great.
Speaker 1:We're trying to be a great steward of the checkoff and state assessment dollars. So what about? You've talked about beef in your health and kind of in the misconception side, but on the positive side, can we reiterate what are the best things about beef?
Speaker 2:Yeah, I mean again, you know we use in the industry and this really comes from our partners at NCBA you know information on how beef is naturally nourishing and sustaining. And so, looking at that and nourishing, meaning good for our body, things that we need more of, and sustaining meaning that it's providing things that are going to sustain us throughout the day. So that almond protein the one thing that we know right now is protein is such a trending topic and protein is added to so many different things now, so you can find protein chips. We've always had protein drinks, we've always had protein bars, right. But there is just a lot of information about protein, and rightfully so.
Speaker 2:When consumers are searching for things or searching, I think, for a solution, it's often in times to what can I eat that's going to help me to stay fuller longer? What's going to help me in maintaining this muscle that I'm trying to gain? What is going to help me in maintaining my weight? And the answer for all of that is protein. And so beef, again, naturally nourishing and sustaining, providing in three ounces, which is really like the size of our palm deck of cards, hockey puck right, like a very, very moderate size, providing that 25 grams of protein and all of those nine other essential nutrients, and so that is definitely, you know, the foundation of what I like to highlight in regards to beef. I also like to highlight just the versatility of it.
Speaker 2:I mean, there are so many different ways that you can prepare it, so many different things that you can pair it with. We know that consumers love the taste of beef. Consumers want to continue to consume beef, and we want to provide them with ways to be able to do that, so that they live their best, healthy life.
Speaker 1:And that's why we have, you know, recipes and tips on our social media and our website and all of that.
Speaker 2:And, you know, being able to utilize too.
Speaker 2:You know, some of those underutilized cuts, I think are really important, encouraging people to consider some of those when they go to the grocery store, but then also being confident in knowing how to cook them. And that's where our website comes in as such a benefit, because they're able to, you know, search up anything and also just different cooking methods. You know, not everybody has the same access to all of the tools, but maybe you only have a grill and so you wanna become a grill master and being able to go there, and you know, but maybe you want to try something other than steak, and so what other cuts of beef can you grill and what recipes do you have and how can you pair? You know things differently. And, yeah, we have so many wonderful resources as far as beef, you know, featured with different vegetables and even fruit, which sometimes I have a hard time wrapping my head around because I don't always think of beef and fruit together. But yeah, some great, great recipes to kind of get you to think outside the box a little.
Speaker 1:I don't think I cook without a recipe anymore, to kind of get you to think outside the box a little. I don't think I cook without a recipe anymore. I just especially if I'm trying something new, it feels safer. And now I know too that we have these resources. So, speaking of recipes and creative things, our podcast is called Behind the Burger. What are some creative ways? Or how can we enjoy a burger without the guilt?
Speaker 2:So I think, again, there's a ton of opportunity. This was something that we featured a couple weeks ago at New Mexico State University. We brought in different fat content of beef. So we had a 93.7, we had a 90.10, and an 80.20, and really let them have a hands-on opportunity to just see the differences. You know what you needed to do, different from a cooking technique, of course, you know, again, focusing on leaner cuts is going to allow you maybe to be a bit more creative with some of your toppings if you choose to want to do a higher fat topping.
Speaker 2:You know, if you choose maybe a 90-10 or even an 80-20 for you know your burger, that I would encourage you to really look at different.
Speaker 2:You know your burger, that I would encourage you to really look at different. You know vegetables, that you can include it there, but we know that the majority of Americans are getting the majority of their nutrients per day either from sandwiches or burgers. So we have a wonderful opportunity to really encourage them to be mindful of what they're choosing. In regards to, you know burgers, again, there's always an opportunity, you know, in everyone's diet for an occasional, you know, maybe triple cheeseburger with, you know, loaded fries. I don't disparage anybody's eating choices, but I also do want to encourage people, if they enjoy consuming a burger and want to consume it, you know, more than a couple times a week, do look for maybe some leaner options. Pair it with, you know, some different vegetables. Look for whole grain buns, you know, maybe a lower fat cheese. But there are a lot of opportunities, you know, to be able to build your burger to make it as nutritious as possible.
Speaker 1:Absolutely, I think. The other day I ordered a lettuce-wrapped one. I happened to be at an In-N-Out burger, yeah, I ordered the lettuce wrap protein style. I happened to be at an In-N-Out burger, yeah, and ordered the lettuce wrap protein style they called it right. And I felt good about myself. And then the next day I think I got the regular bun.
Speaker 2:But it's all about moderation.
Speaker 1:Absolutely, absolutely.
Speaker 2:So kind of going back to you and what you're doing, what is maybe your favorite part of your job, and then kind of what makes you keep going and why do you keep saying yes, I think, because of the fact that we do so many new and exciting things, you know, there's so many opportunities that we have to continue to share the message about beef production and about beef nutrition, and I've just seen all of these new avenues for us to be able to utilize that, whether it be through social media or through different activations. Like I'd previously mentioned, the New Mexico Activities Association, working with colleges. Also, we had done some work with student athletes both at UNM and New Mexico State University. So I think just having people be aware consumers, medical professionals, aware of the resources that we have and the quality of resources that we have, and just that they can lean on us as a confident partner, you know, in regards to all things beef, I think it's really interesting to the amount of science-based research we have.
Speaker 1:that'll help, and the recipes and all of it. It's just it's really neat that the full library we have and it does get exciting because how do we use that right? I'm still not sure we have lots to go.
Speaker 2:And I think you know I mean I've been in the industry, you know, since 2018, really working as a dietician in beef, and I am oftentimes approached by interns that were like I had no idea that this was an opportunity, right? Like how can I do this? And other commodities have dietitians as well. So, you know, I work with fellow dietitians at Dairy, you know, really recognizing that we all kind of have the same challenges, the same myths that we need to debunk, and I just think that there is power in numbers and power in partnership.
Speaker 2:There is power in numbers and power in partnership, and so I always look forward to those opportunities to continue to partner with, you know, other commodity groups and their dietitians and their health and wellness staff, just again, to be able to share that message of where our food comes from, how much goes into the food production, and just the importance and having people be confident in our food system. We do have the safest, most abundant food system in the world and sometimes, you know, people get worried, and rightfully so. But if you've got questions, I encourage you, like, reach out to us. If we don't have the answer, we'd love to get you in touch with a producer. I mean, we have such a powerhouse board that represents every segment of the industry. So if we don't know it, we can guarantee that we know somebody who does.
Speaker 1:And one of my favorite parts about our industry is that people will literally answer your call. If you have questions, we will literally answer your call and have a conversation with you. Yes, it's a very open industry. We really want to tell the story. We want you to be confident in your food choices. I'm really grateful that we do live in a world and a decade that we do have the option of food choice, and that's a really great opportunity and a really great blessing that we can make our own choices. So I'm always encouraging that people can make their choices and, and you know, anyone's welcome at my table if you're eating beef. If you're not eating beef which is always I'm always nervous that that's controversial, but it's not because I think you're always welcome at my table. You're welcome to make your own food choice and I know my choice.
Speaker 2:And I think that's one of the things that I do sometimes meet a bit of resistance from either nutrition majors or dietetic interns as far as not consuming beef.
Speaker 2:And you know, when I'm working with them, of course I'm hoping that I'm encouraging them to, you know, be open to maybe adding that into their diet.
Speaker 2:But what I really want to do is make sure that I am providing them a resource that they can then use with their patients. So in dietetics, as with any you, with any medical profession, we have an ethical responsibility to our clients and to our patients, and that is to make sure that we are putting our own personal biases aside and really focusing on what is credible, what is research backed, and so I just hope that I am able to provide them resources to be able to use with their patients so that they can continue to confidently recommend beef if that patient chooses to right. So again, we all eat differently, based on many different factors, and that's what makes us all great. And so it's not that I am expecting them to necessarily choose to eat differently, but I do want them to be open to the resources that I'm providing and the quality of resources and the quality of research that we have, so that they can confidently recommend beef to those who want to eat it.
Speaker 1:Absolutely. I think that's just such an important part of the industry on both sides of the beef industry and the health and wellness of all of that, to try and come together and say it's okay to make your own choices, and here's why I think you might want to consider this option.
Speaker 2:And we know from consumer insights and trends that people enjoy eating beef. Absolutely. People are wanting to continue to eat beef. We know you know what people are looking for in beef, the concerns that they have. So I think we're really able to. You know what people are looking for in beef, the concerns that they have, so I think we're really able to, you know, direct some of our messaging and some of our information to address that and I think, from my perspective as a dietician, you know being able to relate that to this audience. These are interns who have not worked in the field yet. So, essentially, you know to kind of set that foundation where you know you are going to have people who want to eat beef and I want to give you resources on being able to encourage them to do that. Of course, you know focusing on some of those leaner cuts, pairing with fruits and vegetables, all of that just to make sure that it is well-balanced and well-rounded.
Speaker 1:But I think you mentioned the interns again and I just wanted to say I think, just like being a dietician has a lot of opportunities. I think agriculture has a lot of opportunities and I'm always telling people that that you can work in agriculture and you can have these random jobs. You can not random, sorry, I don't. I don't mean to be disparaging, but it's just crazy. Agriculture doesn't mean you have to be a farmer. Agriculture doesn't mean to be disparaging, but it's just crazy Agriculture doesn't mean you have to be a farmer.
Speaker 1:Agriculture doesn't mean you have to be a rancher or a cowboy or whatever. Agriculture means you could be a dietician, you could be a food scientist.
Speaker 1:You could be a meat scientist you could do, marketing you could do. You know so many things, and so I think that's a great opportunity and a positive about you know both of our industries. So what is your favorite thing that New Mexico Beef Council is working on now? I know it's kind of self-serving because we work for the Beef Council, so maybe kind of brag on yourself or brag on what we're doing, in a way, just what's your favorite thing that's just making you excited right now.
Speaker 2:Probably the sports nutrition game plan and just the opportunity with that. You know we're kind of looking at this year as an awareness campaign for schools to just again be aware of the type of resources that we have. I definitely can see this, you know, growing into something that's very special. I just also think you know the opportunities that we've had to get speakers at the New Mexico Academy of Nutrition and Dietetics we just had a session proposal submitted last week. So, you know, just continuing to share our message, bringing really really high quality, nationally known, you know, medical professionals so fellow dieticians, phds to be able to share the story of beef and the importance of protein for many different reasons, you know, while we age, or the needs of it as a high school athlete, and just all of the new opportunities, again, like I said, that we have had presented to us since you started.
Speaker 1:Well, thank you. We're excited about all of that, very excited about Sports Nutrition Game Plan. It is on our website as well, I believe, and so if you go to our website, nmbeefcom, so is there anything else that you'd like to add about nutrition or the beef industry? Or even before that, too, I had a question. So we talk about healthy eating and healthy snacks. I think my biggest takeaway from the conversations that we've had, and even listening to you speak and other dietitians speak is when I'm having my afternoon crash and I just want a candy bar and I'm grabbing beef jerky now and it's just like a really easy. It's tasty, it's nutritious, convenient, it's convenient and all of that. So I guess, what's the? What's the easy takeaway? Is that a good takeaway? Am I doing the right thing? And I?
Speaker 2:think the other thing is is making sure that we are consistently consuming protein throughout the day. And again, people will hear all different kinds of amounts, based on lots of different things, but in general, to keep it easy, about 25 to 30 grams at breakfast, lunch and dinner, and then looking for snacks that are going to provide again about 10 to 15 grams. Really, again, making sure that that helps stabilize your blood sugar. It's giving you those nutrients that you need to be sustained. You know, throughout the day, I know that we all get busy. Before we know it we're like, oh my gosh, it's 10 o'clock. So, just being able to plan ahead, you know, for those opportunities and for those times, making sure you're throwing in your bag or your backpack. You know we love to feature the beef jerky trail mix. That's a great combination of being able to utilize, you know, kind of that sweet and savory combination, but utilizing beef jerky for the protein. And then, of course, you know just the importance of dried fruit, dried nuts, being able to maybe throw a little chocolate in there to make it even more enjoyable. But yeah, there's just, you know, a plethora of research that shows the importance of eating protein consistently throughout the day. So, again, 25 to 30 grams at every meal, 10 to 15 grams at each snack, making sure you're staying hydrated.
Speaker 2:I think that's the other thing, you know wellness and well-being. Really, we have to take a holistic approach. So, yes, what we eat plays a huge role, but it's also the amount of activity that we're getting, the quality of sleep that we're getting, you know, making sure that we're having enjoyable outside activities other than just work. Right, in America, we tend to just kind of be workaholics, and so I do think that there will be a lot more information, even from the beef industry, just on wellness and that whole holistic approach. So, considering all of those factors to just make sure that we are healthiest and at our best, I can feel my wheels turning of.
Speaker 1:oh, I know I've been saying I was going to go on more walks or I was going to do that. I think this is a great conversation and I I feel really interested and energized when we have these kinds of conversations because I think it's it's so important and then also so easy. You can have so many easy wins in some ways, like it's difficult and it is, but it's it's. You know, you give it to us in a way that and, I think, also just breaking it down.
Speaker 2:I mean, I think oftentimes when we want to make lifestyle changes, you feel like you need to do everything all at once, right, like, oh my gosh, well, I need to clean out my pantry and get all this new food and maybe join a gym and all these things, and it's really like, what can you break down and what are a couple of things that you can add in and do consistently and build on that from there? So I just always encourage you know, making sure you're drinking enough water, making sure you're staying hydrated. You know all of those things. So I don't ever want it to be overwhelming for people. I do want them to be able to find small things that they can do consistently and then build on that.
Speaker 1:And that's such an important way to like live. Life is like small wins, right, small wins, just. We can't do everything. The work will be there. Tomorrow we can. We can do better tomorrow, we can make make a better food choices tomorrow, or I try and give myself grace. I think we're all we're all hard on ourselves. So is there anything else you'd like to add? I know I took you on a different, different route, but anything else you'd like to add?
Speaker 2:No, I just just a huge thank you, you know, to you and the New Mexico Beef Council for seeing value in having a credentialed medical professional and just allowing me the opportunity to be able to work with you and work on behalf of producers you know, engage and network with fellow medical professionals and really just continue to tell the story of how, again, beef is so naturally nourishing, sustaining and all of the care that goes into the final product, absolutely.
Speaker 1:We do value all of that, of the care that goes into the final product, absolutely we do value all of that. So, and then one last closing thought do you have a favorite recipe or a favorite cut, or a favorite way to eat?
Speaker 2:beef. So, caroline, I'm a big fan of crockpots. I think like as a busy working mom.
Speaker 2:Um, I, if I can get a meal in a crockpot, that's a. That's a small win for me, right? Like if I can put a meal in in the morning and have dinner ready at the end of the day. I love that. So Mississippi pot roast is a family favorite. I love to be able to make that and then utilize leftovers throughout the week if there are any, because oftentimes everybody loves it and it's gone. But yeah, for me, anything that I can do in a crock pot. My husband loves to grill. So. But yeah for me, anything that I can do at a crockpot. My husband loves to grill, so I do kind of defer to him for that. But yeah, I'm a big fan of crockpot and the Mississippi pot roast Perfect and that's on our website.
Speaker 1:Yes, I love that and we. Yeah, a crockpot is such a win because it's just done. I love knowing dinner is dinner. We have a plan. I know I love having a plan because I rarely do Well, cool, well. Thank you so much for being on our podcast. Thank you for having me Behind. The Burger is a podcast produced by the New Mexico Beef Council with the goal of telling the stories of the cattlemen and cattlewomen of the New Mexico beef industry. Thank you for joining us for today's episode. If you would like more information, please visit nmbeefcom. Whether it be a burger, a steak or another beef dish, we hope you're enjoying beef at your next meal.
