Making Beef Education Fun
The checkoff is enjoying strong interest in its new online games – including the beef heritage game, “The Steaks are High,” launched recently on the My American Farm platform. In less than two months, the game has recorded 866 game plays, in addition to uses of the supporting lesson plan, activity sheet and eComic. Preliminary data collected through the game indicates an increase of almost 9 percent in users stating they “will definitely eat beef this week” after playing the game versus before playing. Meanwhile, the checkoff’s new “Grocery Grab” game is in final production, on target to launch early May, giving students a realistic experience selecting beef cuts at a supermarket to build a nutritious meal. The beef-education mobile app, which launches in June, will contain both games.
Briefing Top-Tier Nutrition Communicators
The checkoff recently hosted a webinar – Today’s Lean Beef: A Web Briefing – an invitation-only educational session to share positive news about beef in the wake of recent media attention on beef nutrition and sustainability. Participants included food and nutrition professionals who learned more about lean beef’s nutritional benefits, how the beef industry evolved to provide a leaner product in response to consumer demands, and how America’s cattle farmers and ranchers work continuously to improve sustainability of the beef community. Survey respondents said they will incorporate what they learned into client interactions, presentations, social-media and traditional-media content and in retail and foodservice communications
For additional information, check out these sites:
The beef production story is told through www.factsaboutbeef.com, a site which offers information, photos, graphics, facts and figures, personal accounts and other resources that combine to tell the story of how beef gets from producers pastures to consumers’ plates.
Professionals in foodservice, retail and manufacturing industries can go to www.beefinnovationsgroup.com to find beef product ideas and tools to make new products successful in the market.
Consumers can go to www.BeefItsWhatsforDinner.com for beef tips, facts, nutrition information, recipes, contests, cookbook ordering information and the “Beef So Simple” newsletter.
Consumers looking for nutrition and dietary information about beef can go to www.beefnutrition.org to order or download materials and research information, or find a schedule of nutrition events and seminars.
Bovine Spongiform Encephalopathy (BSE) is a misunderstood but potentially serious animal disease. For the most accurate information, turn to www.bseinfo.org, an informational site housing current information regarding for consumers, producers and beef industry representatives.
A Web site with simple, creative resources for new and exciting ways to not only enjoy meals as a family, but also engage in some good, old-fashioned fun together! We hope you find it useful and encourage you to come back often for fresh ideas can be found at www.family-mealtimes.org.
Bilingual consumers can turn to http://www.lacarnederes.com/, a consumer site in Spanish and English, for quick-and-easy beef recipes, nutrition information, and beef shopping, storage and cooking guides.
Addressing beef nutrition with a focus on the classroom, www.teachfree.com offer materials to order or download; serves as a resource for teachers with a large selection of free posters, brochures, and teaching kits about beef and human nutrition.
Consumer Information - Archive
- Connecting with Retailers (March)
- Extending More Beef Across More Menus (March)
- Celebrating Cattle Producers (February)
- Beefing Up the Classroom (February)
- Immersing Chefs in Beef Experience (December)
- Buying All Things Ground Beef (December)
- Engaging Youth via New Beef-Literacy Tools (November)
- Challenging Consumers to Shift Protein Intake (November)
- Fitting BEEF Into Fitness (October)
- Managing Marketplace Challenges (October)
- Launching Two New Beef Cuts (July)
- Slicing and Saving (July)
- Reaching Milestones (June)
- Connecting Retailers to Beef Resources (June)