Did You Know ...
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Did you know ...
... that providing 30-minute nutritious meal solutions is just one of the things that your checkoff is doing to show millennials how beef can fit into their lifestyle? The checkoff also motivates foodservice chefs and other professionals to sell more beef by providing them with a steady flow of knowledge, fact-based information and inspiration to keep their menus alive and active with beef. This includes new opportunities for preparing beef, through preparation methods, new flavor combinations and profiles, and new equipment and appliances.
... that your checkoff’s “Easy Fresh Cooking” labels provide recipe, cookery and safe-handling information in one convenient on-pack sticker on fresh beef products? The labels are proven to build consumer confidence in purchasing a wider variety of beef cuts: 72 percent of shoppers say they have bought a product because of the on-pack marketing, and 46 percent say they are more likely to purchase new or different cuts as a result. Easy Fresh Cooking takes the guess work out of the meat case, making beef easier to shop for and easier to stock. More than 10,000 stores nationwide use the checkoff program or a similar customized offshoot of it.
Learn more about product benefits here.
Did you know ...
... you can become BQA certified for FREE? For a second year, your checkoff-funded Beef Quality Assurance (BQA) program is giving you the chance to become certified for free thanks to a partnership with Boehringer Ingelheim Vetmedica, Inc. (BIVI) and the Beef Cattle Institute (BCI) housed at Kansas State University. The cost of BQA certification is normally $25 to $50; however, from Feb. 3, through April 15, 2014, Boehringer Ingelheim Vetmedica, Inc. (BIVI) will defray the cost of the certification or recertification, making it free. Visit www.bqa.org/team or www.BIVI-BQA.com to get started.
Keith York Named National Dairy BQA Award Winner
Merry-Water farms is a family farm which began in 1950 with Keith’s parents Walter and Mary York. He is the 3rd generation on the farm. It began as a 40-cow dairy with a variety of other livestock and other animals typical for a farm in the 1950s. Today, the dairy farm has 1,350 cows with 1,250 replacement heifers and 200 young steers. They farm 650 acres of land and purchase the rest of their feed from neighboring farmers. Keith raises all replacement heifers until they are bred. After they are determined pregnant, two neighbors custom raise until 45 days before they calve. The dairy sells bull calves at different ages depending on capacity of the facilities (they have room for 150 to 250 head depending on size).