Educators
beef and veal in the classroom
A grant program funded by the Northeast Beef Promotion Initiative (NEBPI), a subcontractor to the Beef Checkoff. This program provides financial support for the use of fresh beef and/or veal in culinary schools located through the Northeast region. The beef and veal can ONLY be used for in-class cutting and/or cooking demonstrations or hands-on lessons. The goal of this grant program is to assist culinary programs with enhancement of students’ knowledge of beef cutting, cookery, nutrition and safety. Instructors will have from November – June to implement and complete the program.
beef university
The new Beef U is redesigned with updated content and a more compact, engaging and user-friendly format. We encourage you to explore Beef U and incorporate it into your educational programs and professional development plans. The new Beef U modules cover the following four topics:
- Raising Beef
- Nutrition and Health
- Beef Basics and Cuts
- The Modern Consumer
Each 15- to 20-minute module includes the latest information, research and consumer insights on beef pertaining to each module topic, and each concludes with a brief quiz to test what the user has learned and retained. We also included links to various resources (fact sheets, infographics, interactive cut and recipe search databases and how-to-videos, etc.) to help supplement the Beef U content and address specific interests with even more in-depth resources.