Research

Beef in Supermarket Foodservice

The International Dairy Deli Bakery Show took place June 4-6 in Anaheim, California, where 10,280 attendees and 825 companies gathered to network and hear from industry experts on a range of topics from fresh ideas to trends and inspiring new products. The checkoff's Chef Shenoa French co-presented in the Show and Sell Center on Differentiation in the Deli, a presentation titled, “Beef: Profitable Proteins for Foodservice – Three Concepts.” This session highlighted how the latest prepared food concepts paired with beef drive prepared food sales.

New Sustainability Executive Summary

In addition to high-quality protein, ranchers in all regions of the country actively provide ecosystem services to society at large, including wildlife habitat, open space, clean water, biodiversity, and hunting and fishing opportunities. A new executive summary from the checkoff-funded sustainability research program, titled Ecosystem Services: A Social and Economic Survey of Ranchers in the Western United States, describes the multiple benefits realized by society from each acre of land under the care of ranchers in the western United States. For more information about sustainability research, visit www.beefresearch.org.

Additional Beef Checkoff Resources:

Consumers looking for nutrition and dietary information about beef can go to www.beefnutrition.org 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 www.beefresearch.org 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 www.bifsco.org,  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, http://bovine.unl.edu/ is the industry’s primary beef cut resource.
 
Checkoff-funded Beef Quality Assurance program information is available at www.bqa.org 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 www.bseinfo.org, an informational site housing current information regarding for consumers, producers and beef industry representatives.
 
While never occurring in the United States, www.fmdinfo.org is an informational site housing current information regarding foot-and-mouth disease for consumers, producers and beef industry representatives.

 


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