Industry Information

Industry Information

Seeking New ‘Faces of Farming & Ranching’

In an effort to help put a real face on agriculture, the U.S. Farmers & Ranchers Alliance (USFRA), funded in part by the beef checkoff, will begin looking for the new “Faces of Farming & Ranching” later this year. The organization will select standout farmers and ranchers who are proud of what they do, eager to and active in sharing their stories in pubic and on social media. To apply, visit Faces of Farming & Ranching between July 10 and Aug. 10 and complete an application entry and short video. Finalists will be announced in early September, and each finalist will be profiled on FoodDialogues.com. The public will vote for their favorites in late October through early November. Winners will participate in activities including national media interviews, advertising and public appearances.

Moving to the Top of the Class

After a tough selection process from numerous qualified beef advocates, judges have selected five participants for the checkoff’s first ‘Top of the Class’ training program – a new in-depth advanced/specialized training program for Masters of Beef Advocacy graduates. The first Top of the Class participants are: Jake Geis, DVM, a young vet and cattle producer who wrote a biweekly column for his college newspaper while a student at the University of Nebraska; Chef Mike Erickson – a high school culinary arts instructor and chef in Texas whose class is producing a documentary about beef; Sierra Blachford – a newlywed cow/calf rancher and blogger working on her masters in mass communication at South Dakota State University; Amanda Rankin Barrett – a former National Beef Ambassador who works on her family cow/calf and guest ranch in southern California; and Suzy Strassburger – the first woman president and CEO of her fifth-generation family meat business in New York City. These five individuals underwent extensive training in media interviews, presentations, social media sharing and blogging tactics in March and are tremendous assets for telling the beef story to consumers across the country and globe.


 

For additional information, check out these sites:

The beef production story is told through 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.

Foodservice professionals, including those in school foodservice, can go to www.beeffoodservice.org for with information about beef safety, cuts, facts and trends, as well as recipes and training materials.

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.

Beef retailers can turn to www.beefretail.org for beef cut and product information, marketing research, and tips, instruction and tools for merchandising beef.

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.

To address the nutrition and health challenges facing today’s youth, www.school-wellness.org provides a resource for a variety of tools to help teachers, school-wellness leaders, health professionals and families.

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.


Industry Information - Archive




According to the Beef Act, industry information means information and programs that lead to development of new markets, marketing strategies, increased efficiency, and activities to enhance the image of the cattle industry. Checkoff programs focusing on industry information include beef, veal and dairy quality assurance; issues management; and the National Beef Ambassador program.



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