Showcasing Beef’s Top 10

The checkoff-funded Muscle Profiling research conducted in the late 1990s revealed a number of new beef cuts that could provide the great taste and tenderness thought to be confined to cuts from the rib and loin (e.g. tenderloin and ribeye). But many of the top-ranking most tender cuts of beef come from areas not historically thought of as tender, such as the chuck and the round. A new fact sheet called “Top 10 Most Tender Muscles in the Beef Carcass” takes a closer look at the evolution of the present top ranking cuts.

Addressing Sleep Quality with Protein

According to health experts, getting enough sleep is essential to good health. Poor indexes of sleep include duration, quality, and patterns, and have been associated to various health conditions, including obesity, Type 2 diabetes and heart disease. A new study co-funded by the beef checkoff and led by Dr. Wayne Campbell at Purdue University, evaluated sleep quality in overweight and obese adults, following higher-protein weight-loss diets. Results demonstrated improved sleep quality in subjects maintaining higher protein intakes when dieting to lose weight. Consumption of a greater proportion of energy from protein while dieting, therefore, may improve sleep in overweight and obese adults.

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.


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