Sharing the Beef Lifecycle Experience
The national checkoff recently partnered with the Nebraska Beef Council to lead a group of food-informed influencers on a production immersion experience in Nebraska to answer questions about where their food comes from and are drive conversations with millennials about how food is produced. Vloggers (video bloggers) and food bloggers engaged firsthand with a variety of beef experts at a ranch and a feedyard during the two-day experience. Based on survey results, perceptions were positively shifted and many misconceptions about the beef lifecycle and beef production practices were addressed. Overall, influencers said the experience made them feel more comfortable and knowledgeable about the beef lifecycle, with all of them rating themselves as “very informed” on production practices after the experience. Live social media posts during the tour gave followers an inside look at the experience that many might not have the chance to see firsthand.
Getting Results from Safety Interventions
Preliminary data for the first six months of the Beef and Veal Carcass Baseline Survey (B-VCBS) reveal that the percentage of all pathogens in beef decreased between post-hide removal and pre-chill. The upshot is that the interventions in place – including many innovations developed through the checkoff – are reducing the presence of pathogens on beef and veal carcasses. Released by USDA's Food Safety and Inspection Service (FSIS), the data further show that beef has a higher percent of Salmonella positives at post-hide removal than veal does, while veal has a higher percent of non-0157 STEC positives at post-hide removal than beef does. FSIS is collecting swab samples at the post-hide removal/pre-evisceration and pre-chill stages of the slaughtering process and will use the results to estimate the national prevalence of select pathogens to evaluate the pre-evisceration and pre-chill dressing procedures and slaughter controls, toward development of compliance guidance and other regulatory policies.
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
- Telling Beef’s Production Story (June)
- Answering Questions about Veal (June)
- Discussing Modern Agriculture (March)
- Certifying Veal Quality (March)
- Introducing Updated Veal Website (February)
- Enrolling for MBA 2.0 (February)
- Upgrading Veal Quality Assurance (November)
- Connecting Influencers with Beef Production (November)
- Encouraging Veal Quality Assurance (October)
- Training Future Dietitians (October)