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Frequently Asked Questions

Get your laces tightened up, we are running for beef!

Every weekend, Northeast Team Beef members positively advocate for beef as they participate in road races located in the New England and Mid-Atlantic regions. The 31 members on the team have collectively ran 499 miles since October 1, 2018.

The concept of Team Beef is not a new one, but it is a program that is constantly changing, incredibly relevant and one that at the core, addresses the beef industry long range plan strategic initiative of “Engaging Beef Advocates.” Team Beef is a nationally supported program through which the Northeast Beef Promotion Initiative is able to extend the rich educational content developed by the checkoff to Team Beef members.

And, what better group of first-party spokespeople to exemplify the nationally developed messages of the Strength Campaign than Team Beef members?

Reaching the Masses

Northeast Team Beef members reach two primary groups. The first being other runners through their in-person participation in race events. The races all take place within the region and can be anything from small local races to large urban races. The second audience includes their own circles of influence on social media. These Northeast Team Beef members have a large social media reach each and every time they complete a race – proudly advocating for beef in the diet of an athlete. During the first quarter of the year, they have a total reach of 46,919 and 6,638 engagements. These engagements are furthering the mission of the beef checkoff, which is to drive demand for beef!

Every one of these individuals has a unique story to tell about how they believe beef is a beneficial part of their diet – crucial to their recovery and an integral part of their weekly meals.

Hear From Just a Few:

Karen Esdall: Karen is from Virginia, and at the start of her running journey, Karen weighed 270 pounds. Today, she is a proud, strong and very active, 170-pound runner who enjoys running. In addition to becoming more physically active, Karen also is more careful about what she eats. She shares that carbohydrate-heavy meals followed by sugary desserts have been replaced by lean meats, good fats and delicious salads – not drenched in creamy dressings. Karen has learned how to design a healthy diet and fill her plate with nutrient-dense foods, making beef something she is really passionate about! This past fall, she ran her first full marathon.

Abbie Gellman: Abbie is a Registered Dietitian and chef based in New York City. She is one of the newest members and since joining the team, has increased her chatter about beef on social media. She demonstrates a growing level of interest in learning more about beef and the beef community as she continues through her journey as a Northeast Team Beef member.

Chris Free: Chris, from Virginia, is new to Team Beef and has been using his connections with local media outlets and his profession as a creative media manager to document his races.

Meg Sauve: Also from Virginia, Meg is a former officer in the Marine Corps and served two tours in Iraq. She may be one of the most die-hard consumers of beef on the team. She shared this quote in her member profile, “Beef is such a fantastic nutrient-dense food. It’s satiating and satisfying, and there are so many options – my favorite being a ribeye steak. I have seen such great progress with my own running and health since going low-carb, and I hope that others can learn that you do not have to depend on carbs, grains, sugar, or even super lean white meats — that a good steak or ground beef or filet can fuel your body, your workouts and your brain – and keep you feeling great!”

To learn more about how to advocate on Team Beef, contact your state beef council.

Beef Poke

Frequently Asked Questions

Beef was a hot commodity at the 2018 TASTE! Lancaster Festival of Food, Wine & Spirits. Held at the Lancaster Convention Center on November 16th and 17th — the area’s premier food festival welcomed nearly 8,000 guests who enjoy the pleasures of eating and entertaining with food.

The Beef Checkoff highlighted beef’s versatility and flavor profile to the crowds as they passed through the festival space. Chef Barry Strand from the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, was on-site to demonstrate the new culinary craze of Beef Poke (or Poké), sharing nearly 1,600 samples of this tangy, trendy recipe to the millennial and foodie crowd. Poke is a native Hawaiian dish traditionally crafted with diced raw fish and served as either an appetizer or main course.

“We wanted to highlight this dish for two reasons,” Chef Barry explained. “According to Whole Foods Market Top 10 Trends of 2019, flavors of Hawaii and the Pacific Rim will be huge in 2019. This recipe capitalizes on the trend of poke using flavors from beef Ribeye Filet, instead of the traditional raw fish. Also, Ribeye Filet is a cut that not many people have tried before. You can ask your butcher to break this down for you, or you can get more hands-on and fabricate this cut yourself. There are cutting videos available on”

Along with a weekend of culinary demos, Chef Barry also showcased a step-by-step breakdown of the beef Ribeye subprimal, demonstrating how cost effective this can be if done at home. Attendees were fascinated by the cutting demo and watched in amazement as Chef Barry talked through the best technique to freeze beef at home as well.

“Buying beef in bulk and learning the proper steps to freezing beef in smaller potions is a great option for feeding your family on a budget,” comments Jennifer Orr, director of nutrition education with the Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff.

New to the beef booth was a Recipe Inspiration Kiosk. This digital experience allowed consumers to learn more about beef fabrication, view checkoff-promoted videos, enter to win the Beef and Wine Entertaining Basket — and even share recipes with themselves from Of those entering the survey at the kiosk, 84 percent stated they have a positive opinion of beef.

Overall, the checkoff was glad to be involved in this local foodie event, educating consumers on the many benefits of beef from its versatility, economical capabilities and delicious flavor profile. The checkoff is thankful to JBS Souderton for helping to make this event a success through the generous donation of beef subprimals for the cutting demonstration and Ribeye Filets for sampling.

The event was sponsored by the Beef Checkoff’s Northeast Beef Promotion Initiative, along with the Pennsylvania, Colorado, and Iowa State Beef Councils. For more information about upcoming NEBPI events, visit the NEBPI website and Facebook page.

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.

cow with tag 357

Frequently Asked Questions

Northeast influencers got an inside look at Pennsylvania’s veal industry through “Raising Today’s Veal,” a VIP event hosted Sept. 18 to 19, 2018, in Souderton, Pennsylvania. The tour offered an opportunity to learn about the veal industry in depth, talk with a local veal producer and tour the Marcho Processing Plant in order to better understand the veal community.

Donna Moenning, a facilitator of the Veal Quality Assurance Program, kicked off the VIP evening on September 18, introducing veal and how these cattle are raised. To further engage our influencers, she touched on industry standards and the level of commitment to quality care by the farm families that raise them. To help tell that story, Mike Kunsman, a veal producer from La Jose, Pennsylvania, went through the day-to-day tasks on his farm, explaining all the care and dedication that goes into raising quality, nutritious protein. Mike is a third-generation farmer and has been a grower for Marcho for the past 16 years.

Dr. Aydin, Director Research and Nutrition at Marcho Farms, Inc., and Robert Supanick, representative from Mountain States Rosen, also joined the evening gathering to provide insight on all aspects of the veal community. VIP evening attendees included five Registered Dietitians from Massachusetts, New Jersey and Pennsylvania, as well as three career chefs and culinary instructors from Pennsylvania.

The following day, the influencer group and students from the Culinary Institute of Philadelphia joined for a tour of the Marcho Processing Plant, which began as a two-person veal farm when founder Wayne Marcho purchased his first calf in 1969. Today, the Marcho family operates a fully-integrated veal and lamb manufacturing facility — providing premium veal cuts and products for families to enjoy nationwide and globally. Attendees toured the Marcho Feed Mill where precision and science are weaved together to create a balanced, milk-replacer formula, which all the veal growers feed to their calves. The tour then led influencers and students through the harvest floor, processing center and cutting rooms where veal products were cut down and packaged to be shipped to retail and foodservice establishments.

To the surprise of many attendees, the veal animals were a lot larger than expected, being upwards of 500 pounds at the time of harvest, helping to put into perspective how the veal landscape has changed over the year. Many were also excited to hear that all veal calves are now raised in group housing barns, a national initiative that was achieved in 2017.

Dr. Sonia Arnold, Manager of Nutrition, Research and Quality Control, and Chad Yoder, Calf Procurement, both of Marcho Farms, led the group through their facility. The day ended with a Veal Parmesan lunch and discussions on how veal is marketed by Anthony Tomassian, a Manufacturer Sales Representative for Marcho.

Throughout the experience, attendees were encouraged to ask questions and openly engage in dialogue with Marcho executives, veal growers and industry members. With the veal community opening their doors to showcase how today’s veal is raised, the Beef Checkoff was able to highlight the improvements the industry has made through group housing and help dispel myths surrounding veal production.

Pre- and post-tour survey results showed a 40 percent attitudinal shift towards a positive favorability rating for beef with all participants citing they feel the positives of beef outweigh the negative.

“I was amazed at how much care was taken at each stage of the veal process, from feeding the calves superior nutrition to housing and transporting them in a clean, safe and humane environment,” commented Kim Schwabanbauer. “This industry has come a long way and that is a story that demands to be told. The other real surprise was the sustainability aspect with the use of an animal that would otherwise be discarded. Every piece of the animal was used in a way that made sense for consumption or for the environment, right down to the heart linings being sent to St. Jude’s Hospital for research. There was a lot of thought put into how to make everything work for the good of the order.”

Attendees were encouraged to check out and for more information, recipes, nutrition information and more.

This tour was made possible by the Pennsylvania Beef Council and the checkoff’s Northeast Beef Promotion Initiative with funding support from the Kentucky Beef Council. To learn more about the Pennsylvania Beef Council, visit

family eating dinner at table

Frequently Asked Questions

Article via NEBPI, a subcontractor to the Beef Checkoff

Throughout the month of September, the Beef Checkoff is partnering with Northeast-based blogger Christina Hitchcock of It Is A Keeper surrounding Back to School with Beef. Recipes, time saving tips, tricks and more will be shared with followers to help get the school year off to a happy and healthy start.

Christina kicked off the series with a post about utilizing a multi-cooker to cook frozen Ground Beef to utilize in a variety of recipes. We’ve all been in the 5 o’clock panic, realizing we don’t have beef thawed out in the refrigerator. The blog post outlines the ease of utilizing a multi-cooker to get safe, fully-cooked Ground Beef in under 30 minutes. You can read it, here. Additional posts will include:

Additional outreach surrounding this campaign included a sponsored segment on WNEP-TV’s Home & Backyard, which aired Saturday, September 8th. The segment featured Christina walking through her quick weeknight Cheesesteak Stuffed Shells recipe. The segment can be viewed, here. Nutritional messaging was also shared throughout the segment to remind viewers that beef’s essential nutrients will fuel their family’s busy lifestyle. Kaitlyn Carey, Director of Consumer Affairs with the checkoff’s Northeast Beef Promotion Initiative notes, “Our partnership with social influencers, like Christina, allows us to have a larger impact with Northeast consumer groups we would not have access to without these relationships.”

Partnership opportunities like this allow the Beef Checkoff to engage directly with our regional social influencers, while disseminating beef information to our Northeast consumers. Beef checkoff-funded research [1] in the Northeast shows that nutrition-focused efforts are making a difference with the Northeast’s metropolitan consumers. Messaging related to beef’s protein, lean cuts and essential nutrients appear to be reaching and favorably influencing consumers.

For more insight into our Back to School campaign visit the NortheastLovesBeef Facebook, Twitter or Instagram pages. For more information, visit

Media Contact:

Kaitlyn Carey; or visit the NEBPI website.

[1] Consumer Beef Index, July 2017, Funded by the Beef Checkoff

woman shopping for meat in grocery store

Frequently Asked Questions

Article via NEBPI, a subcontractor to the Beef Checkoff

The modern-day grocery shopping experience is a far cry from how our parents shopped for their family meals. Technology is truly changing the way we shop for food, isn’t it? You really are just a few clicks away from your groceries showing up at your door step in a matter of hours, complete with helpful meal solutions to pull off a home-cooked meal in under 30 minutes. The Beef Checkoff’s Northeast Beef Promotion Initiative (NEBPI) took advantage of several non-traditional retail marketing platforms this summer, ensuring that Northeast shoppers chose beef as the center for their summer celebratory meals.

Long gone are the coupon clipping days and instead, modern shoppers can access recipes, cooking tips and product rebates right from their smartphones. The checkoff continues to find value in focusing on influencing the shopper’s buying decision before they step foot inside the grocery store. Ibotta, a mobile retail rebate app boasting 24 million downloads is the third most frequently used shopping app. This summer, Northeast and Mid-Atlantic shoppers had the opportunity to engage with checkoff-funded beef recipes and cooking tips, to unlock rebates on fresh beef through the Ibotta app. The campaign reached over 2,500 retail locations and the geographical reach of their footprint included the entire New England and Mid-Atlantic regions. Stores included Hannaford, Stop and Shop, Giant, Giant Food, Martin’s, Food Lion, Weis Markets and Redner’s Warehouse Markets. The campaign included tiered beef rebates structured to target both new and existing beef users, encouraging shoppers to shift up in the beef category from ground beef to whole muscle cuts and ultimately become repeat beef purchasers. The campaign was a partnered effort between the NEBPI, the Pennsylvania Beef Council, Virginia Beef Council, Iowa Beef Industry Council and North Carolina Beef Council.

Additionally, the Beef Checkoff’s NEBPI partnered with the East Coast online retailer giant, Fresh Direct, for a 4th of July beef burger campaign. Campaign promotional elements included a themed homepage ad featuring beef, leading up to and including the holiday weekend, a grilling landing page and shopping page featuring beef burgers. The campaign also offered run-of-site checkoff banner ads featuring the Beef Checkoff’s “Nicely Done” artwork, select beef SKUs boosted in consumer search bars, a blog article featuring a “Beef. it’s What’s For Dinner.” burger recipe, a box insert, e-blasts and social media posts to further elevate the reach of the campaign.

As a result of both digital retail-focused campaigns, over 3.5 million impressions were garnered. The Ibotta campaign achieved nearly 140,000 consumer engagements which drove the sale of over 43,000 units of beef during the 5-week campaign.

Christie Brown, the NEBPI’s Director of Marketing commented at the conclusion of both campaigns, “Not only does the checkoff have the opportunity to deepen relationships with regional retailers through these beef campaigns, but it’s also an incredible way to reach and engage with our Northeast-based consumers, all while driving beef sales at the retail level.”

For more information, visit

Media Contact:

Christie Brown, or visit the NEBPI website.

cows with tractor and hay

Frequently Asked Questions

Article via PBC

On Wednesday, August 1, 2018, school nutrition professionals in Pennsylvania had the chance to meet folks across the beef community who play a role in creating wholesome and delicious beef meals, through the School Nutrition Association of PA’s Annual Conference. The conference drew a crowd of nearly 300 school foodservice directors and line staff, responsible for the purchasing and menuing decisions for more than 500 school districts within Pennsylvania.

We heard that beef meals are a favorite on school lunch menus across Pennsylvania and we encouraged attendees to learn more about beef at the conference. The Pennsylvania Beef Council (PBC) and the Beef Checkoff’s Northeast Beef Promotion Initiative (NEBPI) are a year-long sponsor with the association, which enables beef to be a resource and exhibit at their annual meeting. This year, foodservice directors had the opportunity to attend the speaking session titled “Meet the People Behind Beef,” an interactive discussion session highlighting beef’s nutrient density and facilitated a question and answer segment with a local beef producer, veterinarian and meat scientist.

Karen Buch, RDN, LDN of Nutrition Connection, LLC hosted the session explaining various beef cuts and recipes best suited for school lunch menus, along with beef’s nutrition profile. The session was then opened up in a panel-style discussion, where attendees could candidly ask how today’s beef is raised and cared for in Pennsylvania. Panelists included Dustin Heeter, owner and operator of his family’s cow-calf operation, Heritage Hill Farms in Clarksburg, PA, Andrew Stas, VMD of Lakeview Animal Clinic and Dr. Jonathan Campbell a Meat Extension Specialist at Penn State University.

The session had rave reviews in regard to the speaker, panelists and session topics. A lot of great information was shared ranging from beef’s nutrient profile, sourcing beef for schools to types of beef products on the market and the care farmers take to raising a safe and wholesome product. Dimitra Barrios, Director of Foodservice at Chichester School District commented, “Understanding more about where our beef comes from is essential in being able to communicate the benefits to our K-12 market”. Afterwards, all attendees polled had a positive perception of beef.

Following the session, attendees were encouraged to visit the beef booth at the association’s annual food show. There directors and line staff could try a sample of Wrangler’s Beef Chili, one of the recipes part of the “Kid-Friendly Foodservice” recipe bar that was displaying the ease and diversity ground beef can play in school lunches. Staff also provided additional resources and information highlighting the benefits of keeping beef on the school lunch menu. At the booth, attendees could enter win an Instant Pot and beef swag through an on-site survey. Of those completing the survey, 84% said they are more likely to continue serving beef in their school lunch rooms and 90% had a positive perception of beef. Engaging with school nutrition professionals enables the checkoff to keep beef menu options top of mind year-round with delicious student-approved ground beef recipes.

For more information about this event, visit the PBC’s Facebook page.

Media Contact: Jennifer Orr;

Frequently Asked Questions

Press Release via NBPI

The Beef Checkoff participated in two on-air media segments with WBAL-TV Channel 11 in Baltimore, MD on Sunday, July 1, 2018. Chef Bill Collier, from Bricco in Harrisburg, executed the segments on behalf of the checkoff. He recently participated in the comprehensive one-day media training for chefs hosted by the checkoff’s Northeast Beef Promotion Initiative. Chefs are valuable members of the beef community, bringing the delicious and nutritious beef meals to consumers via a foodservice setting each day.

The on-air media segments were featured during the Sunday Brunch portion of WBAL-TV’s morning program. During the first segment Chef Bill shared the use of leftover beef as an ingredient in a delicious and nutritious Braised Beef and Egg Frittata. This recipe idea will challenge consumers to think outside of the box with their leftover beef. Chef Bill shared some grilling tips and tricks with viewers during the second segment, while he demonstrated a Cumin-Rubbed Beef Flat Iron Steak recipe. These segments will help to keep beef top of mind and provide the checkoff’s Beef. It’s What’s for Dinner website as the go-to resource for cooking tips and recipes ahead of the Independence Day holiday. View the segments, here.

Kaitlyn Carey, Director of Consumer Affairs with the Northeast Beef Promotion Initiative noted, “This placement was a home run for the checkoff, as the Baltimore area has approximately 1.1 million tv’s according to Neilson. The opportunity to share positive beef messaging and recipes just days before the big Independence Day grilling holiday was very ideal and will help to keep beef top of mind among consumers.”

Opportunities such as this allow the Beef Checkoff to engage directly with both our Northeast metropolitan consumers and regional channel influencers. Sharing beef information and recipes with our regional consumers will keep at the top of their list, both when eating out and at the grocery store.

For more information, visit

Media Contact:

Kaitlyn Carey; or visit the NEBPI website.

purple sky

Frequently Asked Questions

Article via NEBPI, a subcontractor to the Beef Checkoff

The national Beef Checkoff was a sponsor of two new channel influencer conferences this spring, reaching over 70 channel influencers from the New England and Mid-Atlantic regions through beef cooking and cutting demonstrations. The North American Camp Foodservice Director Conference was held at Camp Chingachgook in Lake George, New York from March 27-29 and the Pennsylvania Association of Meat Processors was held at the Penn Stater Conference Center in State College, Penn. from May 11-12.

The checkoff’s Executive Chef, Dave Zino attended the Camp Foodservice Director Conference and conducted a 60-minute educational session title, “Heating up the Camp Fire with Beef” where he demonstrated three youth-friendly ground beef recipes featured on the Beef. It’s What’s for Dinner. website. Zippy Beef Alphabet Soup, Santa Fe Corn Chili and Personal Beef Pizzas were on the menu for Zino’s beef demonstration. Additionally, the checkoff-funded school foodservice recipes were a cornerstone at the beef booth where attendees were invited to assemble their own recipe booklets, including the school foodservice beef recipes.

While ground beef was king of the menu at the camp foodservice conference, under-utilized and value-added cuts from the beef shoulder clod and chuck roll were the stars of the show at the Pennsylvania Association of Meat Processors Conference. Kari Underly, the Principal at Range Inc., and third-generation butcher and author of the James Beard nominated book, The Art of Beef Cutting” conducted a 90-minute educational session exploring the breakdown and utilization of the new value-added beef cuts. 36 percent of session attendees stated the value-added beef cuts demonstrated from the chuck were brand new to them and 78 percent of session attendees rated the Beef Checkoff-funded educational materials they received at the conference a 5 out of 5.

Christie Brown, Director of Marketing with the Northeast Beef Promotion Initiative, a sub-contractor to the Beef Checkoff reflected after the two conferences, “Whether we’re highlighting fresh and unique ground beef recipes to offer new menu solutions for camp foodservice directors or helping meat processors navigate the alternative ways to break down the beef chuck to merchandise the value-added cuts, it’s always exciting to extend what the Beef Checkoff has already invested in with the new channel influencers here in the Northeast region.”

For more information about the Beef Checkoff’s presence in the Northeast region, check out the NortheastLovesBeef Facebook, Twitter or Instagram pages. For more information, visit

Frequently Asked Questions

Article via NEBPI

The Beef Checkoff hosted a comprehensive one-day training on May 9, 2018, with eight chefs from across the Northeast region. Chefs are valuable members of the beef community, bringing delicious and nutritious beef meals to consumers via a foodservice setting each day. The training centered around building these regional chefs up as beef advocates.

Kaitlyn Carey, Director of Consumer Affairs with the Northeast Beef Promotion Initiative noted, “This was a first of its kind training for our chefs located here in the Northeast. We want to engage with and build up chefs as advocates for beef, as they all have their unique circles of influence.”

Ryan Goodman, Director of Grassroots Advocacy and Spokesperson Development with the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, hosted a Media Training session and Mock Interviews attendees. His session left the chefs with confidence and skills to help prepare for any kind of interview or demo opportunity – phone, radio, on-air. Laura Hagen, Senior Director of Culinary with the National Cattlemen’s Beef Association was on-hand to share the logistics of on-air demonstrations.

Bill Collier, Executive Chef and General Manager of Bricco, an Italian Restaurant located in Harrisburg, PA commented, “The training that I received from all of the presenters was phenomenal. They are all very well-trained experts in their field, not only from education, but also boots on the ground experience in the field. The training was interactive and helped me better prepare myself for the next time I am presenting to an audience, whether on camera or live demonstration.”

The next step is securing on-air television cooking demonstrations with the chefs surrounding peak beef consumption times, like summer grilling, tailgating and holiday roasting.

Events such as this allow the Beef Checkoff to engage directly with our regional channel influencers, all while building them up as beef advocates. Arming these influencers with beef’s positive nutritional messaging will help us disseminate this vital information to more consumers.

Beef Checkoff-funded research in the Northeast shows that nutrition-focused efforts are making a difference with the Northeast’s metropolitan consumers. Messaging related to beef’s protein, lean cuts and essential nutrients appear to be reaching, and favorably influencing, consumers.

For event photos visit the NortheastLovesBeef Facebook, Twitter or Instagram pages. This event was made possible by the checkoff’s Northeast Beef Promotion Initiative. For more information, visit

Media Contact:

Kaitlyn Carey; or visit the NEBPI website.

runner being interviewed

Frequently Asked Questions

Press Release via NEBPI, a subcontractor to the Beef Checkoff

Beef had an impressive presence during the 45th New Balance Falmouth Road Race on August 20th. Four Team Beef members started in Woods Hole, Massachusetts, and ran along the beautiful coast of Cape Cod into Falmouth Heights, with more than 12,000 other runners from the surrounding New England region and international areas.

Chrissy Carroll, RD, discussed last-minute sports nutrition concerns with runners at the Beef Booth during the New Balance Falmouth Road Race.

Leading up to the race, the checkoff participated in the annual Falmouth Road Race Health & Fitness Expo which was visited by approximately 75,000 runners and their families. Visitors at the beef checkoff booth enjoyed beef jerky samples and learned about beef’s versatility and value as part of an athlete’s diet and lifestyle.

The checkoff partnered with Chrissy Carroll (pictured), Registered Dietitian, USAT Level 1 Triathlon Coach and blogger at Snacking in Sneakers to share “3 Reasons Why Runners Should Eat Beef” leading up to the race. She then posted a recap of her experience with Team Beef on her blog. Chrissy was on-hand during the expo to answer runners’ last-minute sports nutrition questions and explain how beef fits into the mix.

Pennsylvania beef producer and former Millennial 2 Millennial (M2M) Beef Advocate Ezra Swope noted, “Having the opportunity to interact with our consumers was an extremely valuable experience for me as a producer because it allowed me to understand their point of view. I would highly recommend that all beef producers join their state’s council staff at consumer events.”

At the beef booth, consumers had the chance to enter to win a steakhouse gift card by participating in an educational survey. Of those polled, only 36 percent were aware that 40 percent of food taken home by Americans goes uneaten; 87.5 percent of survey entrants had a favorable opinion of beef.

Events like the New Balance Falmouth Road Race allow the checkoff to engage directly with consumers, including athletes, to highlight beef’s taste and nutritional benefits as well as cooking techniques. Checkoff-funded research in the Northeast shows that consumers are interested in making changes to improve the healthiness of their lifestyle. Interacting face-to-face with them helps get their nutrition and cooking questions answered.

For more information about the race, search #BeefFuelsFalmouth on Twitter. Participation in this event was made possible by the Kentucky Beef Council. For more information, visit

Media Contact: Kaitlyn Carey,

Internal links within this document are funded and maintained by the Beef Checkoff. All other outgoing links are to websites maintained by third parties.