Education and Producer Resources

The following resources are designed to help producers, instructors, and extension educators teach all aspects of beef production. If you would like more information about available resources, please contact the Utah Beef Council at 801-355-0063.

Web Resources

Masters of Beef Advocacy

The checkoff-funded MBA program is a self-directed online training program designed to equip beef industry allies with the information they need to be everyday advocates for the beef community.

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Ag in the Classroom

Utah Ag in the Classroom™ is a program supported by Utah State University and the Utah Foundation for Agriculture in the Classroom, offering educators resources and training to help students develop awareness and understanding of agriculture.

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Beef Innovations Group

The Beef Innovations Group is your resource for innovation including new product development, cutting techniques and beef merchandising. Resources include cutting videos and info sheets on various cuts. 

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Beef Quality Assurance

Beef Quality Assurance is a nationally coordinated, state implemented program that provides information on animal health, food safety and product quality to both producers and consumers.

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Beef Cooking Unit and Lab Plans

Contains an instructors guide, 10 lab plans and a beef unit evaluation worksheet for use in family and consumer science classes. Reimbursement for the cost of beef is available. (Reimbursement is only available to teachers in the state of Utah)



Printable Materials

Grass-or-Grain-Infographic

Grass vs. Grain

Learn about different production practices for grass-finished and grain-finished beef.

Download

The-Beef-Lifecycle_final

Beef Lifecycle

Follow the lifecycle of a beef animal from pasture to plate.

Download

JPG-Beef-Cut-Chart_Poster_Final

Beef Cuts Chart

This reference guide shows the various cuts of beef from each primal area of the animal.

Download

Beef-Sustainability-Infographic

Beef Sustainability

Meeting growing global demand by balancing environmental responsibility, economic opportunity and social diligence throughout the supply chain.

Download

Retail and Foodservice Resources

JPG-Beef-Cut-Chart_Grilling-Cuts-Final

Retail Beef Cuts for Grilling Chart

Download Chart

JPG-Beef-Cut-Chart_Poster_Final

Retail Beef Cuts Chart

Download Chart

3-Simple-Steps-for-Broiling

3 Simple Steps to Broiling Beef

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3-Simple-Steps-to-Skillet-Cooking

3 Simple Steps to Skillet Cooking Beef

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3-Simple-Steps-for-Oven-Roasting

3 Simple Steps for Oven Roasting Beef

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3-Simple-Steps-to-Grilling

3 Simple Steps for Grilling Beef

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Additional Retail and Foodservice Resources

For more resources and information go to beefretail.org or beeffoodservice.com