Consumer Information

Educating TIME, Inc. About Beef

Checkoff staff recently met with editors from TIME, Inc. publications, including Cooking Light, Health, Southern Living and to share ideas and inspiration for heart-smart cooking with lean beef. Dr. Shalene McNeill, a registered dietitian and head of the checkoff’s nutrition-research program, shared information about beef’s nutrient package, while Chef Richard Chamberlain, author of The Healthy Beef Cookbook, prepared several healthy holiday meals to show editors how easy it is to prepare delicious and nutritious meals with beef. Dr. Kevin Campbell, a cardiologist from the University of North Carolina, also addressed the important role that beef can play in a heart-healthy diet, as many of the editors participating were contemplating content for their February “Heart Health Month” issues.

Beef in the Classroom

Culinary schools are in the process of submitting applications for the fifth season of the Beef in the Classroom for post-secondary culinary programs in the Northeast, the product of a combination between the national checkoff and the South Dakota beef council. The program supports purchase of educational materials and fresh beef and veal for use in cooking and cutting demonstrations in class. Students are required to participate in pre- and post-event surveys to help the checkoff assess changes in student knowledge and comfort levels of cutting and cooking beef, as well as their overall perception of beef. The program launches in January and runs through June 30, 2017.

Beef Checkoff Additional Resources:

The beef production story is told through, 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 to find beef product ideas and tools to make new products successful in the market.

Consumers can go to 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 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, 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

Addressing beef nutrition with a focus on the classroom, 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.

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