Planning For Beef’s Signature Safety Event

Scheduled for March 3-5, 2015 in Dallas, the annual Beef Industry Safety Summit is a signature event for beef safety information. Funded in part by the beef checkoff, this conference brings together representatives from all segments of the beef-production chain to hear the latest beef-safety research results, participate in sessions that focus on industry challenges, and to maximize opportunities to work together in identifying industry solutions. This year’s event will include sessions about antibiotic resistance, microbial testing, recall case study analysis, regulatory and research updates, as well as breakout sessions for each industry sector to evaluate current resources and needs for updates. For registration and hotel reservations, visit

Mapping Menu Trends

Gone are the days when the majority of restaurant menus are rife with traditional beef-comfort dishes, like beef stroganoff, beef burgundy, pot roast or beef stew. In a recent menu review, Technomic (a research and consulting firm focused on the foodservice industry) employed market research to uncover some new trends in beef dishes. Beyond steaks, today’s most frequently offered beef entrees are ethnic dishes – primarily Mexican, Italian and Asian – and burgers. Items added most often to chain-restaurant menus in 2014 included quesadillas, roast beef, corned beef, and build-your-own-burgers, and at independent restaurants, the most-added included soup-salad-sandwich offerings and breakfast-platter items. This trend information is important to the checkoff’s promotion programs in restaurants and other foodservice institutions.

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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