Sharing Research Results

More than 850 meat-industry leaders gathered at the annual Reciprocal Meat Conference (RMC) recently at the University of Nebraska to get the latest updates on meat-science research. At the conference, the beef checkoff sponsored a general session to showcase its leading research on beef taste, and scientists from four universities presented research results from collaborative projects investigating the chemical and sensory properties of beef’s unique flavor that influences consumers’ beef-eating experiences. Research results from projects on the reduction of Salmonella and antimicrobial resistance from the checkoff’s pre-harvest beef safety research program also were highlighted.

Developing Allergen Controls

Due to the fact that recalls based on undeclared allergens in meat products occur regularly, the checkoff developed a “Guidance for Allergen Control in Meat Establishments” document to help processing facilities develop and maintain robust allergen-control programs. This document will be posted online for use by the industry in maintaining adequate programs and reducing associated recalls.

For additional information, check out these sites:

Consumers looking for nutrition and dietary information about beef can go to to order or download materials and research information, or find a schedule of nutrition events and seminars.
Consumers, producers and other industry professionals can go to for summaries of checkoff-funded research in the areas of beef safety, human nutrition, product enhancement and market research, projects which provide the foundation for checkoff programs in promotion, marketing, education, information and foreign marketing.
Safety is a priority of the beef industry and,  houses information about the Beef Industry Food Safety Council (BIFSCo), its discussions and meetings, an application to join the council, and consumer information about beef safety.
Finding new convenient cuts is one very successful way the checkoff has helped add value to the beef carcass over the years. In cooperation with the University of Nebraska-Lincoln, is the industry’s primary beef cut resource.
Checkoff-funded Beef Quality Assurance program information is available at where you can find systematic information about coupling proper animal-husbandry techniques with accepted scientific knowledge to improve the quality of the end beef products.
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.
While never occurring in the United States, is an informational site housing current information regarding foot-and-mouth disease for consumers, producers and beef industry representatives.


Research - Archive