Beef Checkoff helps Boston fuel up and be BOLD with lean beef
Boston Marathon participants to discover beef’s nutrient powerhouse for fuel to the finish
FULL STORY »
New naming system for beef and pork at retail
The National Pork Board and Beef Checkoff Program received unanimous approval to introduce updated Uniform Retail Meat Identification Standards (URMIS) nomenclature for fresh beef and pork for retailers to use on pack.
FULL STORY »
Studying Beef at Foodservice
The domestic foodservice market for beef is enormous, with close to 8 billion beef pounds being sold in commercial and non-commercial establishments.
FULL STORY »
Protein at breakfast helps curb hunger all day
Protein is a powerful nutrient that is important not just at dinner, but throughout the day. Recent checkoff-funded research published in the American Journal of Clinical Nutrition suggests that eating a protein-rich breakfast, including high-quality proteins like beef and eggs, leads to improved appetite control and satisfaction throughout the day, which could help combat obesity. For example, study participants who consumed a high-protein breakfast experienced a significant reduction in unhealthy evening snacking.
FULL STORY »
OIG finds compliance with Checkoff legislation
Cattlemen’s Beef Board Chairman and Arkansas cattle producer Weldon Wynn provided this statement after the USDA’s Office of Inspector General (OIG) audit finds the CBB and its contractors have complied with checkoff rules.
FULL STORY »
Simplified beef, pork cut names approved for implementation
Industry-Wide Cooperative Meat Identification Standards Committee adopts updated URMIS nomenclature for the meat case
FULL STORY »
Beef Briefs: April 2013
Today’s consumer is confused about fresh meat cuts, and as a result, they tend to purchase only the three or four cuts they are most familiar with preparing at home.
FULL STORY »
Beef Checkoff represented at the 1st New England Meat Conference
The beef checkoff, through the Northeast Beef Promotion Initiative was positively represented to over 250 New England packers, restaurant operators, retailers, producers, and meat cutters at the first ever New England Meat Conference held in Concord, New Hampshire on March 22-23, 2013.
FULL STORY »
A little BAM added to the Culinary Federation Conference
The beef checkoff, through a partnership between the Northeast Beef Promotion Initiative and the New York Beef Industry Council, made a positive impact on the over 400 culinary students, chef instructors and restaurant operators at the 2013 Northeast American Culinary Federation (ACF) Conference.
FULL STORY »
American Heart Association certifies three more beef cuts
The Beef Checkoff Program announced today that three additional fresh beef cuts now are certified to display the American Heart Association’s Heart-Check mark.
FULL STORY »
Jolley: CBB member Stacy McClintock, Kansas
Stacy McClintock operates a cow-calf herd in the spectacular Flint Hills region of Kansas. Her ranch is located just south of Soldier, a very small town about half an hour North and a little West of Topeka.
FULL STORY »
