Industry Information

Telling Beef’s Production Story

To update consumers and address recent misconceptions in mainstream media, the checkoff has added new posts to FactsAboutBeef.com. The California drought has been covered by media nationwide, bringing water-conservation efforts into the conversation. With that in mind, Beef and Water Use: Has the Drought had an Impact? highlights the natural water-recycling process that farming and ranching practices employ and reveals how today’s beef is produced using fewer resources than ever before. Meanwhile, Antibiotic Stewardship is Not New to Cattle Ranchers outlines how the checkoff’s Beef Quality Assurance program ensures judicious use of antibiotics, and our new Meet Your Rancher post introduces cattle ranchers, including Garrett Foote, to learn firsthand how diverse today’s cattle operations are and how they play a role in raising safe beef. Posts on FactsAboutBeef.com are digitally amplified via @beeffacts on Twitter.

Answering Questions about Veal

It is a common misunderstanding that veal is derived only from a very young baby calf. To clarify the age and size of most market-ready veal calves, a new graphic on the Veal Farm website provides a comparison to other species. Typically, veal farmers buy dairy bull calves at about 100-120 pounds and raise them for about 20-22 weeks, until they weigh about 500 pounds.  There is, however, a relatively small niche market for domestic veal calves up to three weeks of age, or a weight of less than 150 pounds. These are called “Bob” veal. Learn more at www.vealfarm.com.


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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