Food Writers See How Veal Calves are Raised Today Through a Revealing Farm Tour Funded by the Beef Checkoff

August 20, 2019 Beef Checkoff

Seven food writers recently participated in a food and farm excursion to see first-hand how veal calves are raised. The North American Meat Institute, on behalf of the Beef Checkoff, hosted the tour which included visiting multiple veal farms in Pennsylvania and Indiana.

Beef Drives Higher Total Store Sales

August 12, 2019 ALISON KREBS, Beef Checkoff

Beef reigns. It brings in more dollars than any other item at retail (2.1% of total), while nearly 6.3% of baskets include beef.2 This makes beef a formidable revenue generator in its own right. Further, the average basket with beef is more than twice that of the typical ring ($85.70 vs. $41.33, respectively).

Regional Differences in Consumers’ Love of Beef

How do shoppers’ choices vary by geography? Considering cuts, grinds, product type and quality grade, this article explores retail beef sales by the eight U.S. regions to uncover purchase patterns for beef.

The Beef Checkoff and the Mushroom Council Partner at Retail for Fifth Annual Veal Summer Grilling Promotion

Summer is the season of grilling. To get in the spirit, the Mushroom Council and the North American Meat Institute, on behalf of the Beef Checkoff, are partnering for the 5th year on a retail grilling promotion encouraging individuals to pair veal and mushrooms while entering to win prizes.

Beef Checkoff Takes Youth On Virtual Field Trips

May 24, 2019 The Beef Checkoff

Students from Pennsylvania and the Northeast had the opportunity to virtually tour a beef feedlot on Wednesday, April 24th, learned more about beef marketing on Thursday, May 2nd and gained insight on the geographical difference of raising cattle on Friday, May 10th. The Pennsylvania Beef Council (PBC) and Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff (NEBPI), through a partnership with Shift-ology Communications,hosted these one-of-a-kind learning experiences that turned classrooms into a virtual beef farms utilizing Zoom video conferencing technology.