Butcher Apprenticeship Students Get Hands-On with Beef
Penn State’s Butcher School students walked through the fabrication and breakdown of two chuck subprimals with Bridget Wasser, senior executive director of product quality and education with the National Cattlemen’s Beef Association (NCBA), a contractor to the Checkoff. NEBPI was present to make the introduction as the local contact for all things beef.
The Beef Checkoff program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.