Guiding Beef Quality Research

You now can find nine new checkoff-funded product-quality project summaries online for recently completed research projects, at Product-Quality Research. Beef quality continues to be one of the key demand drivers for beef, so the beef community must continue to increase it’s understanding of beef flavor and tenderness and their impacts on consumers’ perceptions of beef products. With that in mind, this research focused on gaining a scientific understanding of beef flavor, consumer preferences among different beef flavors, the impact of new post-harvest tenderness interventions, and the effect of pre-harvest interventions on beef flavor and shelf life.

Developing New Beef Recipes

So far this fiscal year, the checkoff’s culinary team has developed more than 30 recipes and meal solutions, serving numerous clients – including other checkoff programs and manufacturing partners that want to increase awareness and usage of their products by partnering with beef. Recipes continue to be a popular and essential component of the Beef Checkoff Program, as evidenced by the more than 1,200 recipe information and photo requests from state beef councils, retailers, foodservice operators, manufacturers and other key industry stakeholders.

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