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. For beef producers looking for information about how checkoff funds are utilized on a national level please go to MyBeefCheckoff.com.
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.
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.Learn More
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)
Grass vs. Grain
Learn about different production practices for grass-finished and grain-finished beef.
Beef Cuts Chart
This reference guide shows the various cuts of beef from each primal area of the animal.
Retail and Foodservice Resources
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3 Simple Steps to Broiling Beef
3 Simple Steps to Skillet Cooking Beef
3 Simple Steps for Oven Roasting Beef
3 Simple Steps for Grilling Beef
Additional Retail and Foodservice Resources
For more resources and information go to beefitswhatsfordinnercom.