Iowa Beef Council

In honor of , we’re serving up cheeseburger inspiration with melty, flavorful cheeses that take every burger to the next level!

Whether you love a classic slice of American or want to try something bold like smoked gouda or pepper jack, there’s a perfect pairing for every burger craving.

𝐆𝐞𝐭 𝐢𝐧𝐬𝐩𝐢𝐫𝐞𝐝 𝐰𝐢𝐭𝐡 𝐭𝐡𝐞𝐬𝐞 𝐫𝐞𝐜𝐢𝐩𝐞𝐬:
Cheddar, American, or Swiss: https://bit.ly/49mZPrZ
Cheddar, Pepper Jack, Smoked Gouda, or Provolone: https://bit.ly/48BN24O
Pepper Jack: https://bit.ly/4tPnHwS
Cheddar or American:https://bit.ly/4cJCovj

Now tell us, what’s your go-to burger cheese?! 👇🍔🧀

Flat Iron Steak comes from the shoulder, but don’t let that fool you. It’s the second most tender cut of beef, right behind the tenderloin!

Offering big flavor and steak-house quality tenderness.

If you haven’t cooked a Flat Iron before, save this recipe for your next grill out! https://bit.ly/3QGCBGN

𝐇𝐚𝐩𝐩𝐲 #𝐖𝐨𝐫𝐥𝐝𝐌𝐢𝐥𝐤𝐃𝐚𝐲!

Milk and beef are more connected than you might think. On today’s dairy farms, it’s not just about milk. For farm families like the Streif’s, milk is just part of the story. Through thoughtful breeding decisions, they can produce milk and raise cattle that become part of the beef supply.

Making the most of every animal they care for to produce delicious sources of protein we eat and drink! 🥩 🥛

Learn more about Triple M Dairy, here: https://bit.ly/triplemdairy

Join us in welcoming Belle Netolicky as our 2026 IBIC Marketing and Communications Summer Intern!

Belle grew up on a livestock farm in eastern Iowa, where she raised and showed cattle alongside her brother and became heavily involved in her family’s cow-calf and show cattle operation. Her passion for the beef industry started at a young age and continued to grow through her involvement in FFA and 4-H.

She is currently pursuing a degree in Agricultural Studies at Iowa State University, where she is active in Collegiate Cattlemen, Horticulture Club, and the Iowa Corn Collegiate Advisory Team. She also currently serves as president of the Iowa Junior Simmental Association.

As this year’s summer intern, Belle is excited to apply her knowledge of the beef industry and share her passion with others. She looks forward to contributing to IBIC’s marketing and communications efforts through social media and promotional initiatives, while also connecting with producers and consumers to tell the story of beef and advocate for farmers.

We are excited to have Belle on our team this summer and look forward to the impact she will make in promoting the beef industry.

Congratulations to Ben's Fresh on being named the 2026 Best NY Burger winner! 🏆🍔

So why does Iowa Beef help support a burger promotion in New York?

Consumers in places like New York are often further removed from agriculture than we are here in Iowa. Many have more questions about how their food is raised and grown because they don’t have the same everyday connection to farming and cattle production that many Iowans do.

Programs like the Best NY Burger Contest create opportunities to start conversations about beef, celebrate restaurants serving high-quality beef and keep beef top-of-mind with consumers in major population centers.

Because when consumers across the country choose beef, it helps create demand that supports cattle producers everywhere!

🥁🍔 DRUMROLL PLEASE… 🍔🥁

The results are in, and we’re thrilled to announce the 2026 Best NY Burger Winner…

🏆 “The Empire State of Prime” from Ben’s Fresh in Port Jervis, NY! 🏆

This one is a full-on flavor experience 🤤

Featuring prime beef topped with 5-year aged Grand Reserve cheddar, espresso bourbon bacon jam, cherry pepper relish, and maple aioli—all served on a soft pretzel bun.

Elevated. Indulgent. Unforgettable.

A huge congratulations to Ben’s Fresh and to all of this year’s incredible competitors for showcasing the creativity and quality of New York’s beef scene! 👏

Show them some love and follow them here: Ben's Fresh

𝐉𝐔𝐒𝐓 𝐀𝐍𝐍𝐎𝐔𝐍𝐂𝐄𝐃

This year’s Iowa’s Best Burger is hand-crafted with high-quality, fresh, never-frozen ingredients. The feature, of course, is the beef. The foundation of the burger is two four-ounce smash patties made of a proprietary, custom-blend that includes brisket and chuck, ground to a precise fat percentage. 🍔🏆

Congratulations to Nick and Jordyn Harless of Dixie's Biergarten in Decorah, Iowa!

Learn more about the restaurant and their award-winning burger here, https://bit.ly/2026IABestBurgerWinner.