Smoky Sirloin Steak with Tomato Hummus

2023-2024 Program overview


“Beef and Veal in the Classroom” is a grant program funded by beef farmers and ranchers through the Beef Checkoff Program. Additional program dollars come from the South Dakota Beef Industry Council. The goal of this grant program is to enable an ‘above and beyond’ in-class educational opportunity to assist with enhancement of student knowledge of beef cutting, cookery, nutrition and safety.

This program is NOT for schools seeking reimbursement for all of their beef and/or veal purchases throughout the duration of the school year. The intention of the program is to enable schools the ability to offer an ‘above and beyond’ beef educational experience in the classroom. Grants are intended to offer classes that teach beef cookery a special opportunity for a ‘Beef & Veal in the Culinary Classroom’ lesson/experience. Please reserve the grant funding for your classes that are MOST LIKELY to benefit from this educational experience. Examples of such lessons/experiences can include, but are not limited to subprimal or primal cutting demonstrations that ideally pair with cooking lessons utilizing the fabricated cuts from the cutting demo, cooking lessons highlighting the various properties and cooking attributes of beef muscles, cooking contests/competitions among students to encourage innovation recipe development or mastery of challenging skills…etc.


  • The school must be located in the New England or Mid-Atlantic region (ME, NH, VT, MA, RI, CT, NY, NJ, PA, MD, DE, VA or Washington, D.C)
  • Type of school/classrooms eligible:
  • Post-secondary culinary programs/schools
  • Vocational Technical schools or Career & Technology Center high school culinary programs
  • Food bank culinary training kitchens

The beef and veal can ONLY be used for in-class cutting and/or cooking demonstrations or hands-on beef cookery lessons/student competitions with the intention of encouraging hands-on application and enhancement of student knowledge of beef cutting, cookery, nutrition and safety. 

financial support:

You must submit copies of receipts for fresh beef/veal to be reimbursed. No exceptions. We recognize that class sizes vary and the quantity of beef/veal needed can differ greatly from school to school. For this reason, a detailed description of the intended lesson/purpose, cut, quantity and approximate price of the beef/veal needed will be required on the grant application. (Ballpark example: A funding request of $400-$500 has a reasonable chance of being funded.) All applications will be reviewed and award notices will be sent out via email on or by Monday, November 20, 2023.


  1. Instructors will have from November 2023 – June 2024 to implement and complete the program.
  2. Only fresh or frozen beef and/or veal may be purchased with program funds. 
  3. After receiving the completed Instructor Evaluation and Reimbursement Request Form and receipts, the NEBPI will issue a reimbursement check. The check will be made out to the culinary institution. No checks will be issued to individuals.
  4. Please be judicious with your funding request and take into consideration your class size, lesson objectives and desired outcomes. 
  5. Funds can only be used in a classroom or lab setting, not for school BBQ, banquets or meals. The goal is not to feed people or offset the cost of a semester’s worth of beef and/or veal expenses; it is to teach future chefs the art of cutting and/or cooking beef through an above and beyond educational lesson/experience as explained in the ‘Purpose’ section above.
  6. Failure to comply with these guidelines will affect the school’s ability to receive funds in the future. If you have any questions at all, please contact Samantha Augustine s[email protected]

In need of some Beef and Veal in the Culinary Classroom Grant Program lesson plan ideas, view what other participants have done with the grant. 

Application Process: Application will go LIVE on November 1. 2023! 

  1. Complete Online Application by November 17, 2023. 
  2. Recipients of these grants will be notified by November 20, 2023. Recipients must fulfill the following reimbursement requirements. Recipients not completing the following reimbursement by June 30, 2024 will not be reimbursed.

Reimbursement Process - Deadlines:

  1. Complete Online Reimbursement Request and Instructor Evaluation Form by June 30, 2024.
  2. Have ALL students participating in the ‘Beef in the Classroom’ program lesson/educational experience complete an online student questionnaire BEFORE and AFTER the lesson.
    1. a. Pre Student Questionnaire to be completed before the ‘Beef in the Classroom’ lesson
    2. b. Post Student Questionnaire to be completed after the lesson and before June 30, 2024.
  3. Either upload copies of purchase receipts for beef/veal purchases related to the grant when you submit your ‘Reimbursement Request and Instructor Evaluation Form’ or email the copies to [email protected]
  4. Once all forms are received, a check will be issued reimbursing the agreed upon amount.

PDF Versions for Pre- Student Questionnaire 

PDF Versions for Post- Student Questionnaire

Supplemental Information:

Beef & Veal in the Culinary Classroom Digital Toolkit

On the Farm:

Northeast Beef Farm Tour Series 

In the Kitchen:

Beef's Nutrients:

For more information contact:

Samantha Augustine

Northeast Beef Promotion Initiative 

205 South Juliana Street

Bedford, PA 15522

[email protected]