Industry Information

Communicating Beef’s Role in a Healthy Diet

On Jan. 7, 2016, the U.S. Department of Health and Human Services and USDA released the 2015 Dietary Guidelines for Americans. The new guidelines affirm the role of lean beef in a healthy diet and confirm that Americans are, on average, consuming beef at levels consistent with the new guidelines. To help provide information to healthcare professionals, media and consumers, the checkoff created two blog posts on FactsAboutBeef.com – ‘Should I Eat Less Meat for a Healthy Diet?’ and four BOLD reasons ‘Lean Beef Supports Your New Year’s Resolutions,’ which were shared on social media. The checkoff will continue to help consumers build healthy diets with lean beef through its variety of communications tools.

Expanding Team of Beef Advocates

For the third consecutive year, representatives of the checkoff’s Masters of Beef Advocacy program presented workshops and exhibited at the National FFA Convention and Expo to encourage enrollment in the MBA program. The event, in Louisville, Ky., brought together more than 55,000 agriculture students, teachers and guests for educational workshops, motivational sessions and tradeshow. During the three-day event, more than 120 people signed up to complete MBA 2.0. Inaugural MBA ‘Top of the Class’ grad, Chef Mike Erickson, presented a workshop about a documentary that chronicles the journey of Chef Mike’s culinary students following the beef lifecycle from pasture to plate. A checkoff leadership workshop, “Becoming a Beef Advocate,” encouraged participants to share their beef stories within their communities and through social media, and challenged students to think critically about pressing issues such as food waste, global hunger and technology use.


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.


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