Have You Herd…
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Are you doing your part to keep consumers lovin’ beef?
When you sell your calves at the local auction market, you pay your $1-per-head beef checkoff to invest in maintaining strong demand for your product. But did you know that when you harvest an animal and sell the beef through a farmer’s market, online, or to your friends and neighbors, you also need to pay your share of the checkoff?
The beef checkoff returns $5.55 for every $1 invested. Your checkoff promotes the benefits of beef in a healthy diet, discovers ways to keep the U.S. beef supply safe and shares management practices that keep animals healthy.
So whether you market your cattle as live animals or as freezer beef, be sure to invest your fair share into the future of your industry. Your $1-per-head investment can make a big difference in helping build beef demand.
Here’s a link to the private treaty form.
Beefing up Runners for the 2013 Delaware Marathon
Join us in cheering on Dane Rauschenberg at the 10th Annual Christiana Care Health System Delaware Marthon at the Tubman Garrett Riverfront Park in Wilmington, Delaware! The beef checkoff will sponsor Dane's run in the marathon on Sunday, May 12 and will exhibit at the Expo portion of the event on Saturday, May 11.
Stop by the beef booth to test your beef knowledge and win a 90-percent lean beef stick. Expo participants will be asked to follow the Pennsylvania Beef Council on Facebook or tweet #fuelupwithbeef to win an "I Heart Beef" cowbell. Attendees also will have the opportunity to make a "Powered by Beef" cheer card for race day. Dane will be available to talk about how he uses beef to power through his workouts and the overall benefits he finds in beef as an extreme athlete.
Veal, From Fork to Plate
v:shapes="_x0000_s1029">The Pennsylvania Beef Council partnered with Marcho Farms, Souderton and the national beef checkoff, through its Northeast Beef Promotion Initiative (NEBPI), to host an educational veal tour on Tuesday, April 9. Two chef instructors and 18 students from the JNA Institute of Culinary Arts, Philadelphia, attended the one-day event, gaining a firsthand look at the veal industry.
Dr. Adnan Aydin, Director of Research and Nutrition, welcomed the group with an overview of the industry: “You probably cannot find a better example of sustainability than the veal industry," Aydin said. “We take the byproduct of the dairy industry (bull calves) and the byproduct of cheese (whey) and make something valuable out of it."