A grant program funded by the Beef Checkoff, courtesy of the South Dakota Beef Industry Council. 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 January – June to implement and complete the program.
Beefshi is an innovative new sushi-style concept that features convenient beef products like pastrami, roast beef, summer sausage, hot dogs, corned beef and bologna prepared in rolls with rice and vegetables. Beefshi recipes taste as good as they look and can be enjoyed individually as an appetizer or grouped together as a full meal. This is a grant program funded by the Beef Checkoff, in partnership with the North American Meat Institute( NAMI ). This program provides financial support for the use of prepared beef products and additional kit materials in culinary schools located through the Northeast region. Funds can ONLY be used in a classroom or lab setting- not for school BBQs or other functions. Instructors will have from September- June to implement and complete the program.
Applications Close November 6, 2019
For any questions about the program please reach out to Arika Pellman at email@example.com
A grant program funded by the Beef Checkoff, courtesy of the Delaware Beef Council. This program provides financial support of the use of beef products in middle and high schools located within Delaware. The beef can ONLY be used for in-classroom cooking demonstrations or hands-on lessons. The goal of this grant program is to assist Family & Consumer Science programs with enhancement of students' knowledge of beef cookery, nutrition and safety. The program runs September 1 - June 30 of each school year.
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:
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.