Indiana Beef Council

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! 💕🍽️

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

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/

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”