New Classroom Resources
Beef advocates are gearing up for back-to-school season with a new resource for high school instructors. In addition to the Masters of Beef Advocacy Classroom Kit, a new curriculum is available to accompany “True Beef: From Pasture to Plate” – a documentary created by Chef Mike Erickson (MBA Top of the Class alumnus) and his culinary arts students from Pflugerville, Texas. MBA graduates are promoting both to local school districts.
The beef industry has spent the last quarter century significantly improving the quality of its product. However, there’s no denying that there is room for continuous improvement. While the data show that those in the industry have a valuable story to tell, it’s no help that many in the industry don’t fully know the best way to tell it.
The checkoff-funded 2016 National Beef Quality Audit observed a decrease in cattle with hide brands, presence of horns, and an increase in the frequency of Prime and Choice carcasses. However, further improvement is needed regarding liver condemnations and carcasses with bruising. An important strategy for improved industry health and success was evident in the research: Utilizing BQA and its principles to increase consumer confidence and enhance industry commitment would encourage greater beef demand and improve beef conformity. Carrying this BQA message from producer all the way to consumers would benefit every member of the beef community.
Read the full 2016 NBQA here.
Beef Checkoff Additional Resources:
The beef production story is told through FactsAboutBeef.com, a site which offers information, photos, graphics, facts and figures, personal accounts and other resources that combine to tell the story of how beef gets from producers pastures to consumers’ plates.
Foodservice professionals, including those in school foodservice, can go to www.beeffoodservice.org for with information about beef safety, cuts, facts and trends, as well as recipes and training materials.
Professionals in foodservice, retail and manufacturing industries can go to www.beefinnovationsgroup.com to find beef product ideas and tools to make new products successful in the market.
Beef retailers can turn to www.beefretail.org for beef cut and product information, marketing research, and tips, instruction and tools for merchandising beef.
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.
To address the nutrition and health challenges facing today’s youth and addressing beef nutrition with a focus on the classroom, www.school-wellness.org provides a resource for a variety of tools to help teachers, school-wellness leaders, health professionals and families; it also serves as a resource for teachers with a large selection of free posters, brochures, and teaching kits about beef and human nutrition.
Industry Information - Archive
- Lessons in Ranch Life (July)
- Youth for the Quality Care of Animals (May)
- BQA Partners on Training Program (May)
- Alternative Protein Claims Challenged with Beef Facts (May)
- Communicating About Beef Sustainability (April)
- BQA Certification Always Free (April)
- Updating Veal Quality Assurance (February)
- Sharing Antibiotic Resource for Producers (November)
- Beef Checkoff's 30-Day Food Waste Challenge (November)
- Vote Now for Your Face of Farming! (November)