2020: Consumer’s Holiday Mindset Amid a Pandemic

November 23, 2020 Beef Checkoff

The holiday season is in the not so distant future. This time of year, shopping begins to ramp up and gatherings are top of mind, but with a year like no other, how will COVID-19 impact the holiday spirit? In an effort to understand this better the National Cattleman’s Beef Association, on behalf of the Beef Checkoff, launched a consumer survey with over 1,000 consumers to better understand how the 2020 holiday season may be different than any other year1.

Steak: What Consumers Know and Want

November 6, 2020 Beef Checkoff

Steaks are top of mind for consumers, in fact, 48% of consumers eat a steak on a weekly basis, according to research recently conducted by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

The Beef Checkoff: Beef Demand is a Well-Primed Pump

There seems to be a rash of articles and news pieces in ag media lately, focused on beef demand and its driving power and importance in everything from cattle prices to grocery store sales. The writers and experts all agree on this: the process of generating beef demand is like a well-primed pump. It provides the beef industry with the means to push our great product into the hands of hungry consumers the world over.

New California Local Beef Directory Links Consumers with Beef Producers in Their Area

October 9, 2020 California Beef Council

Those California shoppers looking to find a local resource for purchasing beef now have an online tool to navigate the process, thanks to the launch of the California Local Beef Directory.

Revised, Relaunched BEEFoodservice App Puts Beef’s Profit Power in the Palm of Your Hand

September 24, 2020 California Beef Council

If you’re a restaurateur, chef, center-of-the-plate specialist or other professional in the foodservice community you already know about beef’s profit power and potential. But what if you had a single, downloadable resource in the palm of your hand that provided training, education, and assisted in increasing the profitability, versatility and crave-ability of beef in your business?