The Beef & Veal in the Culinary Classroom program is 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 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 the 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.
Once submitted, you will be notified on/before November 25, 2024, if this grant is eligible for reimbursement and the total dollar amount approved.
Questions? Please contact us!