Addressing Beef Safety Threats

USDA has just released figures that quantify the financial burden that foodborne illness have on society, and Salmonella tops the list.  Fortunately, the beef checkoff has a long history of funding research and education efforts to address food safety threats, including funding of current research at the U.S. Meat Animal Research Center to investigate survival mechanisms that Salmonella uses to thrive in adverse circumstances. Data from this study will assist in development of new intervention strategies to disrupt the lifecycle of Salmonella. See an infographic illustrating this challenge at Food Safety.

Measuring Steak Satisfaction

Taste has always been the most important factor for consumers for their center-of-plate meal choice. But just how do consumers rate their last steak; what differentiates a great experience from a so-so steak; and how can we help deliver on taste every time? Toward answering these questions, the checkoff is working to define the culinary and cut factors of greatest importance to consumers. With this in mind, the checkoff used market and product-quality research to identify the difference between steaks rated “A” versus “C,” and build educational efforts accordingly. While this research found that today’s steak is delivering a “good” to “great” taste experience the majority of time, key barriers include consumers’ confidence in preparing and cooking their steaks. That helped define two important areas for checkoff education: how to prevent “overcooking,” and the importance of letting a steak rest after cooking. See more results at Steak Taste Experience Report and Market Research.

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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