Beef Quality Assurance is a nationally coordinated, state implemented program that provides systematic information to U.S. beef producers and beef consumers of how common-sense husbandry techniques can be coupled with accepted scientific knowledge
to raise cattle under optimum management and environmental conditions.
Beef Quality Assurance is a nationally coordinated, state implemented program that provides systematic information to U.S. beef producers and beef consumers of how common-sense husbandry and transportation techniques can be coupled with accepted scientific
knowledge to haul cattle under optimum management and conditions.
Masters of Beef Advocacy is your go-to program for training and resources to be a strong advocate for the beef community. This free, self-guided online course provides farmers, ranchers, service providers, consumers, and all members of the beef community
the tools and resources to become a beef advocate and answer tough questions about beef and raising cattle.
Beef University is a free, online training program which covers the beef basics that will help you market and menu beef. Your customers rely on you to be their expert source on the foods they purchase and consume. They expect you to know everything
from how beef is raised, how to select and prepare beef, and the health and nutrition benefits of beef. Beef U will help you understand the ‘ins and outs’ of beef to deliver superior customer service, which translates to an improved bottom line.
The Beef Nutrition Education Hub, managed by a team of nutrition scientists and registered dietitians, is an education portal tailored to support the needs of the health and nutrition community. From evidence-based educational webinars, to podcasts
featuring credentialed health experts and immersive learning experiences, you have access to a variety of complimentary resources, including many that have been approved for continuing professional education units by the Commission on Dietetic
Registration and the American College of Sports Medicine.