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Frequently Asked Questions

My husband Craig and I are the fifth generation of the Moss family to farm and feed cattle here in Northwest Iowa. His parents, Arlan and Ruth, continue to work with us on the operation, and our two boys, Merritt (11) and McCoy (9), also pitch in as needed.

Years ago, a life-changing college internship with the Mississippi Beef Council launched me into the beef business. From there, I became even more engrained in the industry as part of the Montana Beef Council. I gained a lifelong passion for the beef industry, and I saw firsthand how important it is for producers to step up and become leaders. My husband currently serves as the Northwest Regional Vice President for the Iowa Cattlemen’s Association, and I became a member of the Cattlemen’s Beef Board – the governing arm of the national Beef Checkoff program – earlier this year. It’s been an eye-opening experience.

You may know that the Beef Checkoff drives demand both here and internationally through various promotional efforts. However, you may not realize the Checkoff is also constantly addressing misinformation about beef. You’ve probably seen and heard a lot of chatter about beef recently, from dietary guidelines and sustainability claims to meat substitutes and animal welfare and everything in between. Of course, much of that chatter is not factual. However, it still has the potential to affect beef purchases at grocery stores or restaurants, which impacts not just my livelihood, but that of the nearly 800,000 other beef producers in the United States today.

During my relatively short time on the CBB, I’ve learned how the Beef Checkoff actively monitors television, online and social media to discover emerging issues that could threaten consumer confidence in beef. By knowing what issues are out there in real time, the Checkoff can fund research that will help the beef industry uncover and share the facts about our product’s sustainability, nutrition, safety and quality.

Those efforts come to life through Checkoff-funded initiatives like middle and high school curriculums about greenhouse gases and cattle, attendance at New York City’s Climate Week conference and immersion events that bring inner city teachers to real farms to learn about how much we producers care for our land and cattle.

There are partnerships with the American Heart Association to educate consumers about beef’s role in a healthy diet, as well as programs providing health care providers with educational content through webinars, in-office visits and at professional conferences. By sharing information through both consumer and professional outreach, the Checkoff can also respond to questions about how beef compares with other proteins, including the plant-based, alternative proteins that have emerged in recent years.

I’m proud to represent Iowa producers on the CBB. I now have the opportunity to share cattle producers’ perspectives from right here in Northwest Iowa with the rest of the country. And I know the Beef Checkoff will continue to focus on funding projects that have a tremendously positive impact on the American beef industry.

Not everyone is aware of how the Checkoff works, and that’s why I encourage my fellow producers with questions to get involved. Go to the meetings – they’re open to all producers. Come chat with me as one of your state’s CBB representatives. It’s by making our voices heard that we get the most value from this program we help fund.

Frequently Asked Questions

Nine Out of 10 Healthcare Professionals Advocate Beef Consumption After a Successful Medical Office Outreach Campaign1

In a world where opinions on what to eat are so diverse, many consumers find themselves relying on the recommendations of doctors and medical professionals. With their wealth of knowledge and experience, doctors are seen as trusted guides for both people’s individual health and for parents looking to give their children the most nutritious meals. Knowing the significance of a doctor and patient relationship, the Beef Checkoff ensures that doctors and medical offices are well informed about lean beef’s role in a balanced, nutritious diet.

Strong Minds, Strong Bodies Toolkits

Recently, a beef toolkit, Strong Minds and Strong Bodies, which focused on school-aged and adolescent nutrition, was delivered to 3,324 targeted family practice and pediatric health professionals across 48 states. The toolkit materials included a “Dear Health Professional” letter, a MyPlate teaching tool and beef tips and recipes for parents. Of the toolkits delivered, 51 percent of them went to pediatric offices and 49 percent went to family practice1.

Following the delivery of the toolkits, a post-program survey was sent out to medical professionals and consumers to measure the program’s success.

Responses showed 91 percent of professionals have already recommended beef to patients and 95 percent of consumers have prepared or plan to prepare meals that include beef since receiving these materials1. Additional results showed:

  • More than 7 in 10 professionals feel a more favorable impression of beef as a nutritious, high-quality protein food to support children1.
  • More than three-quarters of professionals feel more knowledgeable about the role of beef as a nutritious, high-quality protein food to support children1.
  • Seventy-four percent of consumers said their health professional specifically recommended beef as a nutritious part of a balanced meal1.
  • Receiving the handout from their health professional makes 76 percent of the respondents more likely to prepare a meal for their child that includes beef1.

Heart Health Cookbooks

Additionally, heart health cookbooks were delivered to 854 family practice and cardiology professionals nationwide. Within those cookbooks were a health professional letter written by the cookbook author in collaboration with the beef nutrition team, a beef research booklet, and pamphlets on lean beef in a heart-healthy diet that medical professionals could share with their patients.

Responses to this effort were also very positive, with 76 percent of medical professional and consumer respondents saying they found the cookbook to be valuable1. Respondents commented on how visually appealing the cookbook was and how the letter added a personal touch. One respondent specifically added, “The research studies were very informative for providing evidence for including lean beef in a healthy, balanced diet.”

The doctor’s office mailing program is only one part of the Beef Checkoff’s nutrition and health program. This promotion would not be possible without Checkoff-funded human nutrition research, which is the foundation for all industry nutrition education and communication initiatives. Explore the current Checkoff-funded human nutrition research projects and resources that are shared across consumer and health audiences.

Frequently Asked Questions

On this episode of The Drive in Five, hear about the new Checkoff-funded advertising campaign that is being delivered across various platforms, including online digital, social media, streaming radio, billboards and even broadcast TV. Additionally, learn how the Beef Checkoff is taking beef advocacy to an extraordinary level through the Checkoff-funded Trailblazer program.

Frequently Asked Questions

New Beef Campaign Celebrates the Milestones in Life

Beef Checkoff-funded Beef. It’s What’s For Dinner. has executed many successful and iconic advertising campaigns in its 31 years, with many becoming a lasting part of American culture. Throughout the years, Beef. It’s What’s For Dinner. has undergone various updates and adaptations to stay current with changing consumer preferences, demand drivers and market trends. And that innovative mindset has not changed with its latest advertising campaign, “Together We Bring More.”

To continue with the visionary reputation that sets Beef. It’s What’s For Dinner. apart, “Together We Bring More” is forming a deeper emotional connection with audiences by celebrating life’s milestones and focusing on how beef can transform our experiences, big or small, into meaningful moments. From a first job promotion to a welcome-home party, all of these memorable events can be more valuable with beef.

This campaign also has the ability to communicate messages that focus on beef’s eating experience, nutrition, how it’s raised and grown, convenience and versatility – all areas that Checkoff-funded research has identified as directly driving consumer demand for beef.

RESEARCH METHODOLOGY

Beef. It’s What’s For Dinner. leveraged the power of research to ensure this campaign is relevant, targeted and effective, ultimately maintaining an efficient use of producers’ Beef Checkoff investments.

To gain a better understanding of the consumer target audience, Beef. It’s What’s For Dinner. hosted six focus groups to gather feedback on the campaign’s concept and other key insights, like how beef is associated with memories of comfort and bonding with others. “Beef moments” were discussed in the focus groups and included celebrations and special occasions like Sunday dinners, backyard BBQs and Taco Tuesdays. Beef. It’s What’s For Dinner. found that special occasions and meals are often associated with beef. Participants also agreed that beef could fit into everyday moments and make those moments more special.

This research was critical in validating the advertising concepts and messages for the campaign launch in April 2023.

DEFINED CONSUMER GROUP

Beef. It’s What’s For Dinner. is using Checkoff-funded consumer segmentation research to target consumers based not only on demographics but also psychographics and behaviors, like personality traits, values, attitudes, interests and lifestyle choices. By understanding these factors, Beef. It’s What’s For Dinner. can reach and connect with consumers on the channels where they get their information.

Behavioral data research helps Beef. It’s What’s For Dinner. understand how consumers interact with the brand. By analyzing this data, Beef. It’s What’s For Dinner. can identify consumer behavior patterns and trends and use that information to identify the best marketing tactics.

CAMPAIGN IMPLEMENTATION

With the support of science-backed research, this campaign uses a storytelling approach, featuring content in photography, video, audio and digital advertising formats. This way, consumers can see themselves, their families and their friends within the content and create that emotional connection.

This three-year campaign started off by focusing on beef’s eating experience and how consumers enjoyed time together over the summer months. Beef nutrition content will be added to the campaign in July and August, along with content about how cattle are raised and grown in August and September.

This informational and stimulating content will be delivered across various platforms, including online digital, social media, streaming radio, billboards and even on broadcast TV. “Together We Bring More” TV advertisements will be featured on the Food Network, which reaches approximately 85 million households in the U.S., and on Fox Broadcasting during Major League Baseball.

Influencers will also play a key role in this campaign, showcasing how “together we bring more,” whether that be a more meaningful experience, nutrition or industry. To kick off these efforts, Beef. It’s What’s For Dinner. is working with food influencers to create content that features beef recipes for different-sized gatherings. Beef. It’s What’s For Dinner. will also work with chefs to develop recipes and get an inside look at how beef brings them together with their families and friends outside of their restaurants.

OPTIMISTIC FUTURE

Because “Together We Bring More” is a three-year campaign, Beef. It’s What’s For Dinner. has the ability to optimize and grow campaign messaging and compile a library of creative assets like never before. “Through this storytelling approach, consumers can learn more about what beef means to them and share their own stories,” said Sarah Reece, senior executive director of brand marketing at the National Cattlemen’s Beef Association. “We hope to engage consumers in a whole new way and establish a two-way conversation.”

“Together We Bring More” will show relatable content directly to consumers, illustrating that beef is not just for special occasions but makes every day, meal and moment better.”

Frequently Asked Questions

Frequently Asked Questions

On this episode of The Drive in Five, learn how the Beef Checkoff monitors and manages issues and tactics to defend beef production practices. Also, get an event recap from the Beef. It’s What’s For Dinner. 300 NASCAR race in Daytona, Florida.

[Embed YouTube Video: https://youtu.be/CJvyWMAtVQM]

Frequently Asked Questions

If Kent Robertson wasn’t a NASCAR fan before, he sure is now. Robertson, a cattle dealer and beef producer from Lexington, Kentucky, volunteered his time to work the Beef. It’s What’s For Dinner. booth at the iconic NASCAR Cup Series season-opener race in Daytona, Florida, February 18-19. With beef producers from across the country present and the Beef Checkoff once again sponsoring the NASCAR Xfinity Series race – The Beef. It’s What’s For Dinner.® 300. – beef was center stage at Daytona.

Fueled by the Beef Checkoff with the support of the Federation of State Beef Councils, the Beef. It’s What’s For Dinner.® 300 race sprinted to its third year at the Daytona International Speedway. From in-person events to commercial production to social media promotion and traditional media outreach, Beef. It’s What’s For Dinner. was on the racetrack and in the national spotlight. Watch The Beef. It’s What’s For Dinner.® 300 recap video.

Claiming the Xfinity prize for the second year in a row, American professional stock car racing driver Austin Hill was greeted with a buckle and a cooler full of beef to close out a week showcasing the values of cattle ranching and beef production.

Producer Involvement

Who better to showcase the values of cattle ranching than beef producers themselves? This event is unique in having real beef producers themselves come to the race and interact with attendees, drivers and the media. For Robertson, this was his first experience with NASCAR.

His role, along with other beef producers from across the U.S., was to work beef’s booth, interact with the thousands of attendees and assist them as they tried their hands at roping, identifying the attributes of various beef cuts and asking their beef industry questions. Attendees could also sample tender brisket sliders served by beef farmers and ranchers. Additionally, campers and tailgaters who sported signs showing they were grilling beef were surprised with beef gear, from steak seasoning packets to shirts and bags.

Robertson was surprised and encouraged at the variety of people who considered themselves NASCAR fans. “When I was engaging with the people coming to our booth, they were coming from all walks of life. I met people from Portland to New York City to Switzerland to Brazil to Columbia,” he said. “I couldn’t get over how kind, patient and respectful the people were.”

Direct interaction is paramount because it allows consumers to meet the people who produce beef. “Attendees enjoyed talking about the cattle business and learning about where beef comes from,” Robertson said. “The whole experience allowed me to think back about where we are and what our business is – raising and selling cattle – and the product of that business is beef, so ultimately, our future is those people who buy beef.”

National Promotion

For those race fans not able to attend in person, a satellite media tour took the tailgate to them. Just two days before the race, award-winning Chef Ryan Clark, Tucson’s Iron Chef for three consecutive years and Executive Chef for the AAA 4-Diamond and Forbes 4-Star Hotel Casino Del Sol, was live from the track for interviews with TV and radio stations across the country. During those interviews, he shared beef tailgating recipes along with cooking and preparation tips and tricks.

Finally, the Beef. It’s What’s For Dinner. brand was also showcased nationwide through various advertising efforts before and during the race. In addition to signage on the racetrack, commercials showcased beef to a global audience on the FOXSports1 television network. Ads were also featured on various digital platforms, and billboards could be seen at Daytona International Airport as well as along the highway approaching the speedway. On average, these efforts reached consumers six million times.

A Checkoff Investment

“We have to keep reintroducing beef to people, and while many already love it, we have to keep reminding them it’s there,” Robertson said. “And the Beef. It’s What’s For Dinner.® 300 is one way to do it in a grand fashion.”

As a beef producer who has been involved with the Kentucky Beef Council for seven years, Robertson is familiar with a common question he often hears from his fellow producers: “Where do all our Checkoff dollars go?” Those producers are concerned that they don’t see many advertisements for beef as they go about their daily lives. His go-to answer is this: “I always ask them, ‘Do I have to sell you on the fact that you would enjoy a steak?’ When the answer is typically no, I respond with, ‘Then why would you expect to see every bit of Checkoff advertising?'”

The Beef Checkoff works to be as efficient and effective with producer dollars as possible. To do that successfully, it invests in hyper-targeted promotion efforts to reach consumers who aren’t fully aware of beef’s great taste and nutrition. This strategy means many producers don’t see Checkoff-funded programs and efforts directly, because they already love beef and know about its many benefits. However, the Checkoff’s Producer Communications Program ultimate mission is to inform producers about the positive impact of Checkoff-funded efforts. Overall, the Cattlemen’s Beef Board dedicates approximately 4.3 percent of the Checkoff’s budget to this program.

“I was originally one of those people who questioned where Beef Checkoff money was going,” Robertson said. “But after I got on the Kentucky Beef Council and got to see all of the cool promotions and exactly where the money is going, I could see it’s money well spent.”

To learn more about the Beef Checkoff funds and how they are distributed, visit: BeefBoard.org/Beef-Checkoff-Funds/

Frequently Asked Questions

Today’s consumers have a vast array of choices in an extremely competitive protein market. To help make beef the consumer’s first choice, the Beef Checkoff drives beef demand through promotion, research and education.

While beef consumption and demand are both important models used to track success in the industry, they often get confused. Consumption does not reflect consumer perception of beef or beef products in the marketplace, while demand relies on sentiment – the trust and loyalty one has for a product. Regardless of price, demand shows a consumer’s willingness to purchase a product. As such, consumer demand is perhaps the most crucial driver of the beef industry and is the basis of the Beef Checkoff’s ultimate goal – driving demand for beef. Here is a simplified look at the conceptual difference between beef consumption and demand.

 

Frequently Asked Questions

Both the beef and dairy industries work hand in hand to contribute to the beef supply, but there is one industry sector uniquely positioned between both – veal.

WHAT IS VEAL?

Primarily raised in New York, Pennsylvania, Ohio, Michigan, Wisconsin and Indiana, veal is a meat derived primarily from young Holstein bull calves. Bull calves are typically sold shortly after birth through local auction markets or purchased directly by others who will raise them for beef or veal. There are two primary sources of veal: bob veal and formula-fed veal

Bob veal consists of dairy bull calves sold and marketed shortly after birth, while formula-fed, also known as milk-fed or special-fed, are dairy bull calves that are raised for about six months and harvested at approximately 500 pounds or more. Formula-fed calves also receive grain and are ruminating animals at the time of harvest. In the marketplace today, 68 percent of veal is derived from formula-fed/grain-fed veal calves.

Today, there are approximately 400 veal farms in the U.S., and many are Amish or Mennonite families. Each farm family raises about 400 head per year. Out of all the formula-fed calves marketed each year, 95 percent come from Veal Quality Assurance (VQA)-certified farms. All VQA certifications are verified by a veterinarian.

  • ~ 400 veal farms in the U.S.
  • ~ 400 head per farm each year
  • 95% come from Veal Quality Assurance (VQA) certified farms

Ultimately, veal production supports the dairy industry by adding value to its calves and co-products.

GROWING CONSUMER TRUST

The Beef Checkoff-funded VQA program is designed to ensure dairy beef animals raised and marketed specifically for veal receive a level of care that guarantees optimal health and welfare. In addition to being beneficial for veal producers, VQA helps grow consumer trust in veal production.

Seventy-four percent of consumers agree that food companies should be more transparent about their farming practices – this jumps to nearly 80 percent when asking Millennials alone1. This statistic shows the importance of giving consumers complete clarity on the production practices of veal farming.

The VQA program makes it possible for Beef Checkoff contractors to share credible and ethical stories when marketing veal to consumers.

DISCOVERY OF VEAL

The Beef Checkoff-funded National Veal Program is managed by Checkoff contractor North American Meat Institute (NAMI) and subcontractor New York Beef Council (NYBC). This team produces multiple Checkoff- funded promotional campaigns and develops educational pieces, both intended to increase consumers’ discovery and trust in veal. The consumer-facing brand, Veal – Discover Delicious, capitalizes on veal’s unique taste, value and versatility. Veal is distinctive in the meat space because a three-ounce serving of cooked, trimmed lean veal has just about 170 calories, making it one of the most nutrient-dense protein foods around.

Also, veal provides 29 percent of the recommended daily intake of zinc, 36 percent of niacin and 23 percent of vitamin B-12. In short, it provides a fat and calorie profile similar to chicken but with the nutrient density of beef2.

  • 29% of the recommended daily intake of zinc
  • 36% of the recommended daily intake of niacin
  • 23% of the recommended daily intake of vitamin B-12

To spread the word about veal’s extraordinary nutrition package, Veal – Discover Delicious focuses on reaching new Millennial audiences with exciting promotional efforts. Millennial consumers today continue to have little awareness or knowledge of veal as a meat choice.

All promotional efforts address this knowledge gap with messaging that explains how to find and access veal while building confidence in the protein’s taste, nutrition and safety.

CUTTING-EDGE INITIATIVES

Forty-five percent of consumers report shopping online for groceries more now than before the pandemic3, and online shopping has remained popular into 2022. To reach the online shopping community, Veal – Discover Delicious partners with Chicory, a digital shopper marketing platform that turns recipes into a retail environment by reaching consumers through an online recipe network. While reading through online recipes, consumers can add veal directly to their virtual shopping carts with a quick click on advertisements with retailers like Instacart and Publix. Campaigns with Chicory last year have resulted in more than nine thousand veal orders. Additionally, Fresh Direct is another online retailer that Veal – Discover Delicious works with and has resulted in more than one thousand orders of veal last year. If consumers can’t find veal in their local store, Veal – Discover Delicious hosts online retailers on its own website where consumers can buy veal and have it delivered right to their door.

Another tactic Veal – Discover Delicious utilizes to effectively reach Millennial and younger audiences and first-time veal eaters is leveraging influencers.

These influencers highlight veal’s versatility and flavor in recipes while incorporating information about how veal is raised and the faces behind veal production. Influencers then share this messaging on their blogs and social media platforms. Many influencers also coordinate or participate in veal cooking classes. This is an educational opportunity for all audiences to learn more about veal and how to best prepare it. Many of these events have themes, like the best recipes for Valentine’s Day or a Kentucky Derby party.

The National Veal Program also hosts events like veal farm tours, both in-person and virtually. Beef industry stakeholders and supporters join these tours to learn about veal farming practices, discover more about the protein and get a chance to ask industry experts their questions directly. Farm tours are only one way the National Veal Program is creating veal advocates and growing consumer trust in veal production.

Over the summer, a new video campaign was launched to introduce consumers to modern veal farming. Featured on social media and Google advertisements, this video series engaged with consumers on what veal is, what veal calves eat and how they’re raised. To watch the videos, visit www.veal.org/discover-the-farm.

Although small, veal plays a significant role in the U.S. beef and dairy industries, and the Beef Checkoff actively works to share the progressive message of veal’s protein strength, versatility, transparency and sustainability.

To learn more about the National Veal Program and access educational resources, visit: Veal.org.

Frequently Asked Questions

I’m a cattle producer. I’m a member of the Cattlemen’s Beef Board (CBB). I’m an underwriter for an agricultural lending company. But perhaps most importantly, I’m the mother of a teenage daughter. As my husband and I have navigated the challenges of parenthood, we’ve made a joint effort to understand social media and its impact. And while social media may have gotten its start with the younger generation, its eruptive growth has spread across audiences of all ages. That growth has led to the rise of influencer marketing as a popular way to promote products and services – yes, even beef.

But what makes someone an influencer? And why should the beef industry turn to this relatively new form of marketing? Don’t all the great qualities of beef – nutrition, taste, variety – speak for themselves? These are all questions that my fellow members of the CBB’s Domestic Marketing Committee and I had before we started investigating the world of influencer marketing. And here’s what we’ve learned.

Influencers are individuals with perceived expertise or knowledge about certain topics and a decent online following. Their followers view them as trustworthy experts in their fields, and they often have significant power over their audiences’ purchasing decisions. Their recommendations can help brands expand their reach and messages. And while beef does have a lot going for it, spreading the word about beef’s positive attributes to diverse audiences takes time and effort. That’s precisely why influencer marketing has become an important tool for the Beef Checkoff as it continues to drive beef demand.

Currently, 22 influencers are part of the Beef Checkoff’s Beef Expert Network. All are passionate about sharing beef’s story and promoting beef to their unique audiences. The Beef Checkoff-funded Beef. It’s What’s For Dinner. brand works to create long-term relationships with these individuals, and all must have previously expressed passion about beef. They must be credible in their fields, create interesting content – post copy, videos, photos, graphics – and share them with engaged audiences on multiple social media platforms.

Individuals in our Beef Expert Network fall into one of four categories. Food Influencers love food and center their content around recipes, cooking advice and entertaining tips and tricks. Culinary Influencers often own restaurants or culinary consulting companies. Some are even celebrity chefs, like Hugh Acheson, judge on the popular TV show Top Chef, and Josh Capon, chef and TV personality on the show Frankenfood. Ag Influencers are cattle producers who want to share accurate information about sustainable, humane production practices. Finally, Nutrition Influencers are trusted nutrition, health and fitness experts who provide health and wellness recommendations to consumers and their professional peers.

The Beef Checkoff creates educational opportunities to provide these influencers with the most up-to-date, beef-focused nutrition, research, culinary and production content. In this way, we can ensure our influencers’ content supports Beef Checkoff campaigns and promotes beef efficiently and effectively.

Where does all this content go? Influencers share it with their audiences across digital and social media platforms, but Beef. It’s What’s For Dinner. also uses it in its own marketing efforts, including social media. This strategy is especially beneficial with the Ag Influencer group because it helps consumers virtually meet beef farmers and ranchers and learn about beef production right from the source.

Content from the Beef Expert Network is also multipurposed as blogs and articles published in LA Weekly and The New York Times. Beef. It’s What’s For Dinner. also hosts media tours where TV and radio stations across the country can interview these influencers about all things beef.

Yes, beef’s great taste, variety and nutrition are important selling points. And, yes, social media is often a bit of a minefield, whether you’re a teenager or … someone more mature. But influencers can share all of beef’s outstanding qualities with their many social media followers. They can convince skeptical consumers to try new beef recipes, integrate beef into heart-healthy diets and discover the extreme care producers put into raising high-quality beef. In today’s world where people look to social media for guidance, influencer marketing is an indispensable tool for all kinds of products and services – including beef.

Sallie Miller, Briggsdale, CO, is a partner in Croissant Red Angus with her husband, Kevin, and parents Larry & Jean Croissant and also works full time as an underwriter for American AgCredit, a member of the Farm Credit System.