My Beef Checkoff: April dairy edition

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April 2014

Did You Know ...

... “Like” MyBeefCheckoff on Facebook for the latest news and updates.

... Countries in the Middle East are key export customers for U.S. beef.

... Social media – the new global language


Did you know …

... you can join the BQA team?

The beef industry has embraced Beef Quality Assurance (BQA), funded in part by the beef checkoff, because it is the right thing to do, and certification shows producers’ commitment to raising the best beef possible. And for a second year, the checkoff-funded BQA program is offering beef producers the chance to become certified at no cost, thanks to a partnership with Boehringer Ingelheim Vetmedica, Inc. and the Beef Cattle Institute, housed at Kansas State University. The cost of BQA certification normally is $25 to $50; from now until April 15, 2014, however, Boehringer Ingelheim Vetmedica, Inc. will defray the cost of the certification or recertification, making it free.

BQA online programs are customized for cow/calf, stocker, feedlot and dairy operations. Developed and managed by the Beef Cattle Institute, these easy-to-use modules teach sound management techniques that can be applied to cattle operations and used as training tools for employees.

The online certification process is simple: Watch the 5- to 20-minute modules; take the corresponding online quiz; and print out your BQA certificate. BQA certification is good for three years and, once certified, participants receive a reminder email one month prior to their certification expiration.

Here is a sample course for your review: BQA: Calf Management Practices

Visit www.bqa.org/team to start today.


Veal Program Promotional Activities

The beef checkoff Eat Better. Eat Veal. retail promotion ended March 28. The checkoff is excited at the number of entries and interest in this year’s first quarter promotion. Look for the winner and results in next month’s issue. And as the Eat Better. Eat Veal. promotion concludes, the checkoff is looking ahead to the Summer Grilling Social Media Promotion and ReVeal Your Inner Chef Burger Contest. Watch for information regarding both programs and how you can participate in the near future.

The Millennial research project continues to move forward with online panel surveys, traditional focus group, in-restaurant focus group and an in-store intercept survey. A final analysis will be shared during the month of July.


Veal in Russia

The U.S. Meat Export Federation (USMEF), contractor to the beef checkoff, in Moscow visited the Veal Made Easy website and requested promotional materials for marketing veal in Russia. The beef checkoff has shared recipes, photos and cut charts that will be translated into Russian for marketing opportunities, raising awareness of U.S. veal.


Veal Summit

Plans are being made to bring representatives from the veal production, processing and marketing sectors together to discuss ideas for enhancing veal programs funded by the beef checkoff.  Fiscal year 2014 programs will be discussed and attendees will have the opportunity to provide input for fiscal year 2014. Kevin Good, Cattlefax, will make a presentation on the structure of the cattle industry and market trends. Steve Difillippo, author of “It’s All About the Guest” will speak about his experiences as a chef and restauranteur. An FSIS representative will give an update on regulatory initiatives and attendees will have the opportunity to discuss additional topics pertinent to the veal industry. Contact Bill Sessions at bill@meatassociation.com to register for the Summit.


Making Headway with New Beef Cuts

The Los Angeles Times and Nation’s Restaurant News recently spotlighted innovative beef cuts identified through the checkoff-funded Muscle Profiling research – and the traction those cuts have experienced during the last decade. The articles reached more than 9 million consumers and nearly 135,000 foodservice decision-makers. They explained how operators and retailers are menuing and selling the newer cuts from the chuck and the round, with an emphasis on how the cuts allow for innovative menuing and a superior eating experience. State Beef Councils and other industry partners helped provide operator sources for the reporters to interview and checkoff subject matter experts shared insight on sales, culinary applications and muscle profiling.



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