Beef Research Briefs

Beef quality continues to be one of the key demand drivers for beef, and research can increase the understanding of beef flavor and tenderness characteristics. Multiple studies have recently been completed that evaluated the effects of feed and water ingredients on end-product quality attributes. This type of research adds knowledge that can be utilized by beef producers as they play a role in producing high-quality beef products. The checkoff recently released several research briefs to provide results of impactful research. These briefs contain an abstract and link to the original published body of work. You can access the Research Briefs, then check the box ‘Research Brief’ on the menu to the right.

New Beef Sustainability Fact Sheet

The checkoff recently published another fact sheet in a series responding to "Tough Questions about Beef Sustainability." The series’ intent is to provide high-level answers to some of the more challenging and complex issues related to beef sustainability. Fact Sheet 15, Why is sustainability so difficult to define?, explores the complexity of the topic and offers insights into how differing beef production systems can be sustainable under the right form of management and in the optimal region of the country. 

Additional Beef Checkoff Resources:

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