Industry Information

Updating Veal Quality Assurance

Veal calvesA 12-member Technical Advisory Group is reviewing and updating the Veal Quality Assurance (VQA) program. The group includes four veterinarians, three veal-company representatives, two veal growers, two PhDs in animal science, and one dairy producer. The review and update of the VQA manual and training aims to deliver update-to-date and relevant, science-based Best Management Practices to those engaged in veal raising, handling and marketing. VQA ensures that milk-fed veal calves receive quality care through every stage of life and are raised using production standards that result in animal well-being and safe, wholesome, quality products that meet regulatory and customer expectations. The content review and update is set for completion this spring.

Sharing Antibiotic Resource for Producers

As antibiotic-use regulations and information evolve, the checkoff’s Beef Quality Assurance (BQA) program remains a valuable resource for today’s cattle producers. Most recently, the BQA program released a new resource, Antibiotic Stewardship for Beef Producers, available at The small “dashboard-ready” handbook highlights best practices and management tips for judicious use of antibiotics and brings that together with various BQA guidelines and information in a handy tool that producers can use to review their own practices and implement new management techniques to develop their own judicious use protocols. As always, of course, the checkoff recommends that producers work with their veterinarians to develop responsible antibiotic use protocols that best fit their operations.

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.

Foodservice professionals, including those in school foodservice, can go to 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 to find beef product ideas and tools to make new products successful in the market.

Beef retailers can turn to 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, 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 and addressing beef nutrition with a focus on the classroom, provides a resource for a variety of tools to help teachers, school-wellness leaders, health professionals and families; it also 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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