Bridget Wasser: June 30th, 2020


 National Cattlemen’s Beef Association (NCBA) Provides Grilling Tips for 4th of July and All Summer Long; “United We Steak” Movement Celebrates Americans’ Love of Grilling 

Live On-Site from the National Cattlemen’s Beef Association Culinary Center, funded by the Beef Checkoff, in Colorado



Executive Director of Meat Science, Culinary & Supply Chain Outreach at the National Cattlemen’s Beef Association


Independence Day, one of America’s favorite grilling holidays, is upon us – and what better way to celebrate than a backyard BBQ. According to a recent survey, nearly one-third of consumers say that they plan to grill more this summer than they have in the past, and 57% of consumers say they plan to grill for the 4th of July holiday.[i] In another survey, consumers said that among the many meat options available, they prefer to grill beef.[ii]


But grilling beef isn’t just about putting meat on a grill. Meat scientist Bridget Wasser is available for live interviews to provide tips for consumers on best practices when grilling various cuts of beef. She will share everything from how to cut your own steaks to the best way to season depending on the cut. She will also provide advice on how to avoid some of the most common grilling mistakes, and a new grilling campaign showcasing the power of beef.


In celebration of Independence Day, Beef. It’s What’s For Dinner., funded by the Beef Checkoff, has launched “United We Steak,” a new summer grilling campaign celebrating a love of grilling. “United We Steak” celebrates not only a shared tradition of grilling delicious steaks, but also what makes each state unique when it comes to this beloved pastime. 



  • PICK THE RIGHT CUT OF BEEF FOR GRILLING: More tender steaks like Strip, Ribeye, Tenderloin and T-Bone Steaks are perfect for cooking with dry-heat cooking methods, like grilling!
  • SIMPLE STEAK SWAPS: Beef’s versatility means there are plenty of options even if you can’t find the exact steak you’re looking for. A Strip Steak is an easy swap for several other popular cuts of beef!
  • MARINATE THE CUTS THAT NEED IT: Use a marinade that contains acidic ingredients (like lemon juice or flavored vinegar) or natural enzymes (like ginger or pineapple). Allow ¼ to ½ cup of marinade for every pound of beef, marinating for 6 to 24 hours to tenderize.
  • BROWN IT, BUT DON’T OVERDO IT: Before cooking, pat steaks dry with paper towels for better browning. Browning elevates the natural, great flavor of beef. Turn steaks with tongs and avoid using a fork, which will pierce the beef and result in a loss of flavorful juices.


For more information, visit: &


Bridget is a leading expert in the beef industry with more than 15 years of experience as a butcher and meat scientist. Her role as Executive Director of Meat Science, Culinary and Supply Chain Outreach at the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, includes leading the culinary, beef quality/taste research and supply chain programs for the Beef. It’s What’s for Dinner. brand.


Produced for: National Cattlemen’s Beef Association


[i] Grilling Survey, April 2020

[ii] OnePoll: The Perfect Steak, May 2020

Speak Your Mind