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.
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.