Beef & Veal in the Classroom

A total of 589 culinary students will participate in the "Beef & Veal in the Classroom" program in culinary programs in the Northeast U.S.  The goal is to increase student knowledge of cutting and cooking beef, as well as their overall perception of beef. Read more about how your checkoff is supporting the purchase of fresh beef and veal for cooking and cutting demonstrations.

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The beef checkoff increases beef demand through promotion, research and new product development, and a variety of other marketing tools.