Wisconsin beef web series set – Wisconsin State Farmer

Wisconsin State Farmer
 |  Wisconsin State Farmer

The UW Madison Division of Extension Livestock Program will host a series Wisconsin Beef Special Edition Farm Ready Research Web Series beginning Jan. 12.

The first of five webinars will host speaker Dr. Stephanie Hansen on mineral and vitamin needs for beef cattle. Hansen is a professor in the Dept. of Animal Science at Iowa State University where her expertise is in ruminant nutrition. She will share up to date information regarding mineral and vitamin needs in the cow/calf and feedlot enterprises.

All webinars will begin at 7 p.m. There is no charge to participate, but pre-registration is required for access. Wisconsin producers currently certified in Beef Quality

Assurance will receive one BQA continuing educational credit per session by

attending the January 12 and both February live sessions (BQA CE is not

available by listening to recorded sessions).

To register for the Wisconsin Special Beef Edition and several other agriculture

related educational webinars visit https://bit.ly/391Azrl. 

Additional webinars

  • Feb. 9 – Management of Newly Weaned Calves in the Feedlot, Dr. Dan Thomson, DVM, Iowa State University.
  • Feb. 23 – Hairy Heel Wart: A Threat for the Health and Production of Cattle in Beef Operations. Dr. Dorte Dopfer, DVM, UW-Madison School of Veterinary Medicine.
  • March 9 – Pasture Weed Management. Dr. Mark Renz, UW Madison Extension Specialist.
  • March 23 – Direct Marketing Meat and Introduction to Meat Suite. Matt LeRoux, Cornell Cooperative Extension.

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Love: Missouri Prime Beef Packers to open beef processing plant in southwest Missouri (AUDIO) – Missourinet.com

A veteran state lawmaker and cattleman has announced that a company will open a new beef processing plant in January in southwest Missouri’s Pleasant Hope, which is between Springfield and Bolivar.

State Rep. Warren Love, R-Osceola, speaks on the Missouri House floor in Jefferson City on April 11, 2019 (file photo courtesy of Tim Bommel at House Communications)

State Rep. Warren Love, R-Osceola, praises the decision by Missouri Prime Beef Packers, saying the Show-Me State ranks second or third in beef cow numbers.

“We have the potential now for Missourians to start feeding and finishing their cattle here in this state, and that will add more value to the Missouri beef,” Love says.

He says the new plant will open at the end of January, providing great pay and benefits. He says the 100,000 square foot facility previously operated as a pork processor, and that the plant is currently undergoing extensive upgrades to accommodate both fed and non-fed beef cattle.

Representative Love, who serves on the Missouri House Agriculture Policy Committee, tells Missourinet that Pleasant Hope is a perfect location for a beef processing plant. The town has about 600 residents.

“If you draw a 60-mile circle from Joplin, which that includes the majority of southwest Missouri, part of southeast Kansas, northeast Oklahoma and northwest Arkansas, you’ve got a lot of cattle,” says Love.

He says the numbers are there, and that the announcement is good news for the entire state.

He and State Reps. Dan Shaul, R-Imperial, and Don Rone, R-Portageville, have been emphasizing Missouri’s efforts to help the meat supply chain overcome interruptions and shutdowns that have happened because of the pandemic.

Love, Shaul and Rone announced in July that the newest modern beef processing plant built in the United States had opened in western Missouri’s Lone Jack, which is southeast of Lee’s Summit. Republic Foods, which has about 175 employees, processes about 250 head of beef cows per day.

As for the Pleasant Hope facility, Love says the plant will have the capacity to process 500 head per day, and will custom process cattle for a variety of niche programs.

“The good news is he’s (the president of Missouri Prime Beef Packers) wanting to open it up and do custom processing for outfits of what I would call labeled meat, that would be in the higher quality grades,” Love says.

He says the top priority for Missouri Prime Beef Packers is food safety. He says the company is emphasizing a connection between the consumer and the producer.

Love says the company is focusing its efforts now on hiring.

Click here to listen to Brian Hauswirth’s interview with State Rep. Warren Love, R-Osceola, which was recorded on December 22, 2020:


Copyright © 2020 · Missourinet

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2021 Driftless Region Beef Conference Jan. 26-28 | agrinews-pubs.com – Agri News

IOWA CITY, Iowa — The upcoming virtual Driftless Region Beef Conference will feature Frank Mitloehner, a professor and air quality specialist at UC-Davis, as the leadoff speaker.

Mitloehner will discuss greenhouse gases and the sustainability of beef cattle production. His presentation will explain factors of climate change, livestock impacts and the importance of ruminant livestock in the midst of growing pressures from environmental groups.

Understanding the facts and fiction behind livestock production and emissions is the first step in debunking the myths of livestock and climate change.

“Attending Dr. Mitlowhner’s presentation via webinar format will give producers an opportunity to learn and equip themselves to engage in a positive discussion of livestock and climate change,” said Jay Solomon, University of Illinois Extension energy and environmental stewardship educator.

The conference will have two presenters each evening Jan. 26-28. All three sessions will run from 7 to 8:30 p.m.

Other speakers include:

• Kevin Bernhardt, University of Wisconsin-Madison Division of Extension, “Building Farm Resiliency for Surviving Volatile Times.”

• Shawn Darcy, National Cattlemen’s Beef Association, “What Consumers Say They Need and Want.”

• Paul Plummer, Iowa State University, “Antibiotic Resistance in the Beef Industry.”

• Danelle Bickett-Weddle, Iowa State, “Being Prepared for a Beef Cattle Pandemic/Secure Beef.”

• Brenda Boetel, UW Madison Division of Extension, “2021 Market Outlook.”

Registration and more information on topics and speakers is available at www.aep.iastate.edu/beef. Pre-registration is required.

For more information or to receive a brochure, contact Denise Schwab, beef specialist with ISU Extension and Outreach, at 319-472-4739.

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Ice the Beef expands to Waterbury as it nears 10-year anniversary – Yale Daily News

Courtesy of Ice the Beef

On Dec. 19, Ice the Beef — a New Haven-based nonprofit that aims to curb gun violence — plans to hold a prayer vigil in Waterbury, Connecticut. Ice the Beef is currently expanding its efforts outside of New Haven and into Waterbury.

Darrell Allick, a former drug dealer, founded Ice the Beef in 2011 after his brother was shot and killed earlier that year. The organization began with a focus on supporting the families of victims of gun violence, offering bereavement services such as organizing and covering funeral costs. However, when Chaz Carmon, the current president of Ice the Beef, joined the group in 2013, he pivoted the organization’s mission towards violence prevention and community engagement.

“When I joined, I said you guys are burying people,” Carmon told the News in an interview. “Why are we not stopping them from dying before they get killed?”

Nearly 10 years since its founding, Ice the Beef now organizes rallies around issues such as gun violence, voting rights, domestic violence and poverty. It has also pioneered a number of programs in New Haven aimed at engaging youth — including Education in Stage Arts, Youth in Government and a basketball league.

According to Carmon, gun violence cannot be targeted in isolation. Poverty, drugs, domestic violence and gang culture are all contributing factors.

The array of programs at Ice the Beef aim to offer opportunities for kids to develop their passions productively. Education in Stage Arts, for example, brings professional actors, singers and comedians together with kids interested in pursuing a career in entertainment.

For some, like 15-year old Manuel Camacho, these programs have provided an alternative to involvement in drugs and crime.

Camacho told the News he grew up in a “heavily gang affiliated” environment. He said often, he saw “shootouts and cars exploding right outside [his] front door.”

For a long while, this was the only life Camacho envisioned for himself.

“I was taught, and trained and lived every day growing up to be a gang member,” Camacho explained.

Camacho joined Ice the Beef at the age of 13 and is now the organization’s youth president. He recalled how he was “skeptical” when he first joined, but said the organization has now supported him in honing his interest in public speaking.

More importantly, he said, Ice the Beef helped him to “actually do something with [his] life.”

“If you would have told me, prior to joining Ice the Beef, that one day I would be youth president, or having interviews with reporters about the things I’ve done, or be able to help the community in the ways I’m doing, I would have looked at you like you were the craziest person in the world,” said Camacho in an interview with the News.

Camacho said he now hopes to help others like him resist the pressures “to succumb to their environment.”

Ice the Beef’s plans to expand to Waterbury was born out of a mission to support youths in other cities across Connecticut, according to Carmon. The team responsible for the expansion are all long-time residents of Waterbury.

Ana Faroli, Ice the Beef Waterbury’s director of family services, said she has experienced firsthand the positive effects of Ice the Beef in New Haven. Faroli said she wanted to bring those benefits back to the community she had grown up in and raised her children in.

“I always believe that you should give back to the community which gave to you,” she said. 

Faroli added that an organization like Ice the Beef was much needed in Waterbury, which she stated has seen an “uptick” in gun violence, gangs and opiate addiction in recent years.

Darrell Copeland, Ice the Beef Waterbury’s vice president of operations, attributed this upward trend in crime to a decline in community involvement and youth organizations. He said he believes that Ice the Beef can bring something “unique” to Waterbury — not only by raising awareness of issues surrounding gun violence and drug addiction, but also by implementing arts, mentoring and sports programs for youth.

“We want to offer the same opportunities to those that may not be fortunate enough to grow up in an environment where their dreams and accomplishments are celebrated and encouraged,” Copeland said.

Their first event, a candlelight vigil for victims of gun violence and opiate addiction, is aimed at establishing Ice the Beef’s presence within Waterbury.

“We just want to offer support to those who need support and let them know that we’re here,” said Justin Pesce, Ice the Beef Waterbury’s director of youth services, in an interview with the News.

In the coming months, the team plans to partner with local churches and the Waterbury Police Activity League in order to begin establishing relationships with community leaders and residents.

Ice the Beef Waterbury plans to hold its prayer vigil and memorial service in Martin Luther King Jr. Park in Waterbury on Dec. 19.

Vanika Mahesh | vanika.mahesh@yale.edu 

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FSIS Issues Public Health Alert for Chicken and Beef Samosa Products Containing Pastry Ingredients That Have Been Recalled Due to Misbranding – USDA.gov

Congressional and Public Affairs
Mitch Adams (202) 720-9113

WASHINGTON, Nov. 21, 2020 – The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) is issuing a public health alert for chicken and beef samosa products containing spring roll pastries that have been recalled by the manufacturer, Tee Yih Jia (TYJ) Food Manufacturing, due to misbranding and an undeclared allergen. The products may contain milk, a known allergen, which is not declared on the product labels. FSIS is issuing this public health alert out of the utmost of caution to ensure that consumers are aware that these products should not be consumed. A FSIS recall was not requested because the Food and Drug Administration (FDA) inquiry for the spring roll pastry recall is ongoing. As more information becomes available, FSIS will update this public health alert.

The chicken and beef samosas items were produced from November 11, 2019 through November 11, 2020. The following products are subject to the public health alert: [View Labels (PDF only)]

  • 12-oz. packages containing 12 pieces of “TAZA CHICKEN SAMOSAS Stuffed pastry with seasoned chicken” with best by dates of November 11, 2020 through November 11, 2021.
  • 12-oz. packages containing 12 pieces of “TAZA BEEF SAMOSAS Stuffed pastry with seasoned ground beef” with best by dates of November 11, 2020 through November 11, 2021.
  • 12-oz. packages containing 12 pieces of “SOUTH ASIAN FOOD Beef SAMOSAS Stuffed pastry with seasoned ground beef” with best before dates of November 11, 2020 through November 11, 2021.
  • 12-oz. packages containing 12 pieces of “SOUTH ASIAN FOOD Chicken SAMOSAS Stuffed pastry with seasoned chicken” with best before dates of November 11, 2020 through November 11, 2021.

The products bear establishment number “EST. 44163” or “P-44163” inside the USDA mark of inspection. These items were shipped to distributors in California, New York and Texas.

The problem was discovered during routine FSIS verification activities. There have been no confirmed reports of adverse reactions due to consumption of these products. Anyone concerned about an illness should contact a health care provider.

FSIS is concerned that some product may be in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.

Consumers with food safety questions can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. Consumers can also browse food safety messages at Ask USDA or send a question via email to MPHotline@usda.gov. For consumers that need to report a problem with a meat, poultry, or egg product, the online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at https://foodcomplaint.fsis.usda.gov/eCCF/.

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UK beef revenue grows by nearly £10 million due to national campaign – www.thecattlesite.com


UK beef revenue grows by nearly £10 million due to national campaign

11 November 2020


An eight-week campaign this Spring that supported the red meat industry has generated £9.8 million in incremental beef sales.

Jointly funded by Quality Meat Scotland (QMS), England’s Agriculture and Horticulture Development Board (AHDB) and Hybu Cig Cymru – Meat Promotion Wales (HCC), the campaign encouraged consumers to “Make It” with locally sourced steak to support producers nationwide as the fallout from the COVID-19 pandemic hit the industry hard.

The revenue growth generated as a result of the campaign equates to 742 tonnes of beef steak sold over the eight-week period. The results also highlighted the campaign’s “halo effect” on wider beef sales, with the activity generating a return in retail sales of £24.7m across the primary fresh beef category.

The campaign used available money from the £3.5 million fund of AHDB red meat levies ring-fenced in 2020/21 for collaborative projects which is managed by the three GB meat levy bodies.


The major £806k push reached 93 percent of the British population through a mix of TV sponsorship, digital and social media, radio and press partnerships, and video on demand. It was also supported in-store by retailers with on pack stickers and online banners.

Sales generated by region were largely in line with expectations, with England generating nearly 85 percent of total sales – a contribution of almost £8.5 million.

A joint statement from the levy boards said: “At the start of the pandemic, the British red meat industry faced one of the most challenging periods in its history, with demand for premium beef cuts dropping overnight as restaurants were forced to close their doors.

“With farmers and processors facing a drop in the value of the whole beef carcass, QMS, AHDB and HCC collaborated on and launched the nationwide ‘Make It’ campaign to help rebalance the market by encouraging consumers when cooking to ‘make it’ using top quality locally sourced beef to create restaurant-inspired meals at home.

“We’re really pleased with the results, which gave a much-needed boost to the beef supply chain and helped redress carcass balance”

Highlights of the media activity included two high impact MailOnline takeovers, which generated over 127 million impressions. Scotch Beef PGI, PGI Welsh Beef and Red Tractor Beef also became sponsors of Afternoon Movies and Drama on Channel 5 with sponsorship bumpers appearing alongside popular shows such as NCIS and Law and Order.

The campaign was also seen on video-on-demand, hosted on ITV Hub, ALL 4 and Sky On Demand. These videos promoted the use of steaks and roasts for simple dinnertime solutions.

Targeted social media adverts were a huge success, generating 47 million impressions and contributing to over 500,000 website clicks to the levy boards’ regional consumer sites across the eight-week campaign period.

With the public now having the opportunity to approach meal times a little differently, through working from home for example, the campaign cleverly tapped into occasions like Steak Nights, the start of BBQ season and getting more out of the family roast to capture the imagination of the British public.

With much of the hospitality sector across all three nations facing varying restrictions on operations, the three levy bodies continue to pool together to find ways to support the industry through one of its most difficult times.

In a follow-up joint statement, they said: “As much of the nation returns to some level of lockdown and is likely to do so for the foreseeable future, we will apply the key learnings from the ‘Make It’ campaign to look again at opportunities to collaborate together to ensure the red meat industry is protected.”

Click here for more recipe videos and inspiration.

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The Wrong Way to Modernize Beef Inspection – Food Safety News


Earlier this week, Tyson Foods indicated that it will soon replace over a dozen federal food safety inspectors in its Holcomb, Kansas beef plant with company employees, pursuant to regulatory waivers that will also allow the company to raise line speeds. However you feel about the current beef inspection system, this is the wrong way to reform it.

USDA has issued its waivers pursuant to a rule whose purpose is “to permit experimentation so that new procedures, equipment, and/or processing techniques may be tested to facilitate definite improvements.” 9 CFR s. 303.1(h). The waivers apply to the Holcomb plant’s regulatory obligations in areas including inspection staffing, handling of bruised parts, line speed, and microbiological testing. In news reports, Tyson has indicated that it intends to employ “vision systems and machine learning in beef carcass inspection” at the Holcomb plant. Tyson’s waiver application, however, makes no mention of such technologies, at least not in portions of that document available to the public. Rather, it argues that waivers should be available to allow cattle slaughter establishments to operate under an inspection system pilot—“HIMP”—that USDA developed for poultry and swine slaughter establishments in 1997.

“HIMP” stands for HAACP-Based Inspection Models Project; HAACP for Hazard Analysis Critical Control Point.

USDA has expanded this acronym within an acronym pilot inspection program for poultry and, under the Trump Administration, it has sought to do the same for swine slaughter inspection, although its rulemaking has been challenged in court. Labor advocates have opposed the HIMP program because increased line speeds make workers unsafe. Unsafe workers tend to make unsafe food.

Food safety advocacy groups like mine have also opposed HIMP expansions because USDA has failed to set up a scientifically valid experiment to evaluate how the inspection reforms will actually affect food safety. In the case of swine slaughter, because USDA has no applicable Salmonella performance standards, it has lacked a critical yardstick by which to make an apples-to-apples comparison of HIMP versus traditionally inspected plants.

This measurement problem is even more exacerbated in the case of the Holcomb plant’s regulatory waivers. Intuitively, removing government inspectors and line speed caps will negatively affect food safety, all else equal; USDA has conceded as much. But Tyson and USDA have done little to assure consumers that the waivers will yield the “definite improvement” required by USDA regulations. Indeed, Tyson’s waiver application claims only that the “requested waivers will not adversely affect product safety.”

Unfortunately, this has become a common refrain at USDA. The agency justified its recent swine slaughter inspection rule not as an improvement to food safety, but as a way to boost efficiency without a “significant” impact on food safety. The same rationale has motivated line speed waivers for poultry plants, with Under Secretary Mindy Brashears recently heralding in this publication a study that found “the presence of Salmonella or other indicators of process control, such as non-compliance records for regulations associated with process control and food safety, are not significantly increased in establishments with higher line speeds.” (emphasis added)

There are reasons to doubt whether USDA’s reforms are so benign, not least of which is the agency’s reluctance to collect and share data about the performance of plants participating in its New Poultry Inspection System and hog HIMP pilot, and the fact that the sole author of the study on poultry line speeds, Louis Anthony Cox, Jr., is a notorious industry shill, as explained in David Michael’s book The Triumph of Doubt: Dark Money and the Science of Deception. As Michaels explains:

Not just his science, but Cox’s integrity was called into question by the FDA following his efforts on behalf of Bayer to defend the use of an antibiotic in poultry production that the FDA believed would increase the development and spread of antibiotic-resistant campylobacter infections in humans. Taking an action that almost never occurs, in 2005, President George W. Bush’s FDA commissioner actually excluded Cox’s testimony from the proceedings; the agency found that he “intentionally misquoted published articles,” and “Dr. Cox’s credibility was such that his testimony was so unreliable that it was inadmissible.”

Yet, even assuming for the sake of argument that the agency is correct, that waiving regulatory requirements leaves us more or less as safe as we were before, the consequences for consumers are still untenable.

In the United States, progress on reducing foodborne illness has largely stalled in recent years. In fact, the most recent CDC data shows an upward trend in reported foodborne illnesses caused by pathogens including Campylobacter, for which USDA suspended verification testing in poultry in 2018, and Shiga toxin-producing E. coli (STECs), for which cattle are the primary reservoir. New culture-independent diagnostic testing (CIDTs) may account for some of the increase in reported foodborne illness cases, but CDC researchers have made clear that “identification of infections that might not have been detected before the adoption of CIDTs cannot explain this overall lack of progress.”

Fortunately, we know how to get out of this rut, particularly when it comes to meat and poultry. As the industry is fond of pointing out, raw meat is not sterile. Despite the antimicrobial sprays applied in the slaughter and processing facilities, low levels of pathogens persist. Sometimes not so low levels persist. Because not everyone follows safe handling and cooking instructions with the precision of a NASA scientist, and not everyone has the immune system of LeBron James, people get sick. To make meat and poultry safer for consumers, the industry needs to do more on the farm to reduce the food safety risks. This is not controversial. USDA’s own Dr. Brashears has written that “[p]re-harvest reduction of E. coli O157 colonization will require targeted intervention strategies and should reduce contamination of carcasses thereby enhancing public health.” Yet USDA offers precious few incentives for industry to invest in these “pre-harvest” strategies.

That needs to change, ideally with legislative reform. Even under the current law, however, USDA has ample flexibility to make meat and poultry safer. Instead of simply asking companies to maintain the status quo in exchange for regulatory waivers, why not require them to adopt better food safety practices, and to demonstrate progress with transparent, quantitative criteria? Why not require companies to make public the information that they submit in support of waiver applications? USDA officials are quick to claim that they lack authority to go on farm, or that they cannot divulge “confidential” information, but companies do not have to participate in these “experimental” programs. So while USDA cannot require a company to say, vaccinate cattle in feedlots for E.coli—a practice that, incidentally, would make our lettuce safer as well—USDA can take into account a company’s vaccination program when it determines whether that company’s plant is a good candidate for a regulatory waiver. And it can tell companies that anything they submit to USDA in support of a waiver application will be disclosed to the public.

Almost always, a more transparent food system is a safer food system. Unfortunately, however, we are very short of what most knowledgeable, disinterested observers would consider an optimal level of transparency in our food system. One need only glance at the copy of Tyson’s regulatory waiver application made available to the public—blackened with extensive redactions—to appreciate that fact. But it doesn’t have to be this way. Safer meat and poultry is achievable, we just need leadership that is willing to stand up to industry and ask for it.

(To sign up for a free subscription to Food Safety News, click here.)

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

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ROCKLIN, Calif. – It’s no secret that in the months since the current global pandemic began, many people have changed the way they think about, purchase, prepare and consume food. Questions about where food comes from that were part of the conversation before COVID-19 have now assumed new importance in the minds of many consumers, particularly in California. And when it comes to beef, the idea of knowing your steak’s path from pasture to plate has become more and more top-of-mind for some.

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. Created by the California Beef Council (CBC), the directory is available at CalBeef.org and provides an easy-to-use resource for those interested in purchasing beef directly from California’s ranchers.

“Even though the COVID-19 pandemic has been impacting all of us for several months now, many of the ranchers and beef producers we work with have indicated they are continuing to see increased demand for their direct-to-consumer sales,” notes CBC Executive Director Bill Dale. “With this renewed interest in purchasing food locally, it made sense for the California Beef Council to provide a tool that helps shoppers navigate the buying process and build a connection with beef ranchers in their area.”

California beef producers proudly raise some of the world’s highest quality beef in a responsible and sustainable manner, and now beef lovers can connect with them easier than ever before. The directory not only provides contact information for ranchers selling beef directly to consumers, but also information about the type of beef produced, such as grass or grain finished, and how the beef is sold, whether it be individual cuts or larger half or whole shares. Also included are details about additional certifications each producer might have, such as Beef Quality Assurance, a program that trains farmers and ranchers on best practice cattle management techniques. 

Beyond the producer details, the directory also provides information about how beef is raised, guidance on different beef cuts, recipe inspiration, and background on how much product to expect when purchasing a half or whole share of beef. 

For consumers, it’s a way to feel that much closer to understanding where their food comes from. For producers, it’s a way to connect directly with consumers, perhaps answer some of their questions, and sell their beef directly to people in their own community. California beef producers interested in being included in the California Local Beef Directory can submit their details via the “Join Now” button on the CBC website’s California Local Beef Directory page at CalBeef.org.

About the California Beef Council

The California Beef Council (CBC) was established in 1954 to serve as the promotion, research and education arm of the California beef industry, and is mandated by the California Food and Agriculture Code. The CBC’s mission is to position the California beef industry for sustained beef demand growth through promotion, research and education. For more information, visit www.calbeef.org.

About the Beef Checkoff

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.

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