Kansas beef producer hub
Your one-stop shop to find out how the Kansas Beef Council is using your Beef Checkoff investment in programs and resources that connect with both consumers and producers.
Continuing education for cattle producers
Rethinking Methane: The Path to Climate Neutrality
The Kansas Beef Council (KBC) hosted a virtual Consumer Trends Forum on December 8 via a Zoom Webinar. This session was held in conjunction with the annual Kansas Livestock Association Convention. Learn about greenhouse gas emissions from Dr. Frank Mitloehner, PhD, professor and air quality specialist in Cooperative Extension in the Department of Animal Science at the University of California, Davis.
Low-Stress handling Tips
Check out this video from a recent Stockmanship & Stewardship event in Manhattan, Kansas, featuring improved cattle handling with Ron Gill, PhD, Texas A&M University and Curt Pate, livestock handling expert, from Montana.
Finding sick animals and giving exams
Dr. Dan Thomson discusses finding sick cattle and what to look for during a physical exam. As host of "DocTalk," Dr. Thomson brings his passion for veterinary medicine, his knowledge of the beef cattle industry and his down-to-earth sense of humor to a national audience on RFD-TV. The Kansas Beef Council annually partners with Dr. Dan to bring DocTalk to producers across the Midwest.
Kansas Beef Council program updates
SUSTAINABILITY HOT TOPIC DURING VIRTUAL CONSUMER TRENDS FORUM
The Kansas Beef Council (KBC) hosted a virtual Consumer Trends Forum on December 8 via a Zoom Webinar. This session was held in conjunction with the annual Kansas Livestock Association Convention. Twelve years ago, the first Consumer Trends Forum was held giving producers a glimpse into current consumer insights while highlight checkoff activities.
Now more than ever, consumers want to know how their food is being produced. This year’s Consumer Trends Forum focused on the topic of sustainability. Frank Mitloehner, PhD, professor and air quality specialist in Cooperative Extension in the Department of Animal Science at the University of California Davis, spoke on the topic of, “Rethinking Methane: The Path to Climate Neutrality.” Throughout the session, Dr. Mitloehner shared his knowledge and research on mitigating air emissions from livestock operations and the global food production challenges producers will face as the world’s population grows to nearly 10 billion people by 2050. The presentation showcased the U.S. beef industry’s shared commitment to raising cattle in a safe, humane and environmentally sustainable way by using the latest technology and resources.
KBC thanks the Kansas Soybean Commission for being a participating sponsor of the Consumer Trends Forum and supporting this educational opportunity for beef producers across the state.
Your checkoff provides Beef Resources for High School and Middle School Cooking Labs
Through the Kansas Beef Council’s checkoff-funded Beef Certificate Program, Kansas beef producers offer beef education resources and reimbursement for beef purchased and used for teaching about beef and nutrition in Family and Consumer Science (FCS) foods classes and ProStart programs. Program funds provide financial support for the purchase of beef for use in classroom lessons about lean beef selection, storage, preparation and nutrition.
In addition to monetary assistance, the program also provides standards-based lesson plans, educational videos and other resources used to engage students in the learning process. Recently created curriculums aim to offer secondary level students a greater understanding of beef production and include interactive, in-person and virtual learning options about the beef lifecycle and the role of beef in a healthy and sustainable diet. Checkoff-funded curriculums like these create greater beef literacy leading to more in-depth investigations and activities helping guide the conversation about the journey of beef from pasture to plate.
To date, 117 Kansas middle and high schools were approved for the 2019-2020 school year which reached 12,478 students across the state in 41 different counties. Programs such as these are made possible through the investment of beef producers.
your checkoff puts pro-beef content on popular health blog
The Kansas Beef Council’s (KBC) partnership with a national food and fitness blog, Meal Prep on Fleek, continues to disseminate accurate and science-based beef nutrition information to millennial and Gen-Z consumers in predominantly urban areas. This month, the checkoff-funded partnership features an Easy Steak and Potato Bites recipe that shares nutrition information about sirloin steak, including that it is both a nutritional powerhouse and a lean option that will fit anyone’s macros. In addition, the post directs consumers to the Beef. It’s What’s for Dinner. website to learn more about how lean cuts of beef, like top sirloin, offer unbeatable taste and balanced nutrition.
Content created through this partnership has been seen more than 1.2 million times in the first three quarters of 2020. Topics have included easy-to-make beef recipes, how beef is an optimal protein for workout recovery and ideal cuts of beef for grilling and roasting. Collaborating with influencers like Meal Prep on Fleek is just one aspect of a larger, integrated strategy to impact beef demand. Checkoff-funded content produced and disseminated by KBC has been seen more than 12 million times in 2020, while nutrition and culinary programs get pro-beef information in front of numerous professionals and influential decision makers.
your checkoff educates future dietitians
The Kansas Beef Council (KBC) recently hosted virtual Nutrition Communications trainings for students enrolled in dietetic internship programs at the University of Kansas Medical Center and Kansas State University.
Thirty-four dietetic interns and faculty members attended these checkoff-funded trainings designed to provide accurate information and practical experience with beef to aspiring professionals who will reach thousands of patients and clients with dietary advice during their future careers. Sessions with Abby Heidari, registered dietitian and Director of Nutrition for the KBC; Donald K. Layman, PhD, protein research expert; and Hawley Poinsett, registered dietitian, allowed students to apply evidence-based guidelines as they practiced delivering science-based protein recommendations in a variety of potential settings, including one-on-one patient counseling, and recorded mock cooking demonstrations.
Pre- and post surveys showed positive shifts in students’ overall perception of beef. This was the ninth year for these beef checkoff-funded trainings that are part of KBC’s greater nutrition outreach program that aims to dispel common beef myths and demonstrates how beef can fit in a healthy and balanced lifestyle.
Beef commercial featured during wildcats football game
The Kansas Beef Council’s (KBC) newly released “One Simple Ingredient” commercial was televised in select markets during the highly competitive Kansas State University Wildcats vs. Texas Christian University Big-12 conference game on October 10. The 30-second commercial highlights the positive nutritional attributes of beef and one key area where alternatives cannot compete - beef has one ingredient, beef. With the combined reach of the broadcast markets and highly targeted advertising on digital sites like YouTube, the campaign has been seen more than 350,000 times since October 1.
“This checkoff-funded beef promotion highlights how the protein provided by beef can help fuel student-athletes to reach their full potential. This broadcast opportunity allowed us to take this message to sports-loving families across Kansas,” said KBC Director of Communications Scott Stebner.
To date, the One Simple Ingredient campaign, which encompasses two video spots, has been seen more than 2.5 million times by consumers in Kansas and the Kansas City metro area. Other states also are sharing the campaign, which has increased the overall reach by almost 10 million.
your checkoff dollars are educating influential dietitians
The Kansas Beef Council (KBC) recently hosted virtual Nutrition Communications trainings for students enrolled in dietetic internship programs at the University of Kansas Medical Center in Kansas City and Kansas State University. Thirty-four dietetic interns and faculty members attended these checkoff-funded trainings designed to provide accurate information and practical experience with beef to aspiring professionals who will reach thousands of patients and clients with dietary advice during their future careers. Sessions with Abby Heidari, registered dietitian and Director of Nutrition for the KBC;Donald K. Layman, PhD, protein research expert; and Hawley Poinsett, registered dietitian, allowed students to apply evidence-based guidelines as they practiced delivering science-based protein recommendations in a variety of potential settings, including one-on-one patient counseling, and recorded mock cooking demonstrations. This was the ninth year for these beef checkoff-funded trainings that are part of KBC’s greater nutrition outreach program that aims to dispel common beef myths and demonstrates how beef can fit in a healthy and balanced lifestyle.
billboards promote beef to urban kansans
The Kansas Beef Council (KBC) recently placed billboards in the Wichita metro area featuring the checkoff-funded “Nicely Done, Beef” campaign. Consumers are encountering messages highlighting beef’s unbeatable taste and its status as the “king of proteins” as they travel through busy highways and intersections. The billboard outreach is bolstered by a targeted digital strategy leveraging the checkoff-funded “Nicely Done, Beef” audio advertisements on Spotify, a streaming radio station popular with millennial and Generation Z consumers. This campaign is one part of the demand-building strategy carried out by KBC that includes targeted digital ads, educating health professionals and networking with key culinary influencers throughout Kansas.
Checkoff-Funded Presentation Reaches Health and Fitness Professionals
The Kansas and Nebraska beef councils joined together to sponsor a checkoff-funded session at the American College of Sports Medicine (ACSM) Health and Fitness Summit. The session sought to provide health and fitness professionals science-based information that can lead to a greater understanding of beef’s nutrients and the role beef plays in a balanced diet and active lifestyle. Originally scheduled as an in-person conference in Atlanta, GA, the event was pivoted into a virtual webinar available to ACSM members over the next three years. After being launched in mid-July, the webinar was viewed 110 times within the first two weeks.
Registered dietitian Jessica Crandall Snyder was the featured speaker. Her presentation was titled “Fueling Women’s Health At the Critical Stages of Life.” Throughout the seminar, Snyder took a decade-by-decade approach to help attendees uncover the strengths and challenges of healthy eating for female athletes at every age. Content focused on the nutrients found in beef that help women build strong muscles and bones, maintain a good immune system and keep their energy levels and brain function high.
Sponsored webinars like this are just one aspect of the Kansas Beef Council’s overall nutrition program that aims to dispel common misinformation and educate health and fitness influencers with peer-reviewed research that demonstrates how beef can fit in an active and healthy lifestyle.
beef checkoff engages with chefs
Like many events in 2020, the American Culinary Federation (ACF) National Convention went virtual August 3-5. The beef checkoff was represented through a partnership of state beef councils, including Kansas Beef Council, that pool their dollars to annually have a presence at both regional and national ACF events. The checkoff sponsored an educational seminar titled “Navigating the Beef Supply Chain & the New Foodservice Environment.” It featured Texas A&M University extension meat specialist Davey Griffen and Chef Kelly Cook, the executive chef at Presbyterian Village in Dallas. During the presentation, Griffen explained what happened to the beef supply chain this spring and outlined steps taken to help ensure it stays up and running moving forward. Chef Cook addressed how he kept beef on his menu by using alternative cuts when those he typically used were temporarily unavailable. The session was virtually attended by 235 participants.
KBC LAUNCHES PORTAL TO CONNECT CONSUMERS TO PRODUCERS
In response to a growing number of people searching for local and online meat sales, the Kansas Beef Council created a digital platform to directly connect consumers looking to purchase beef with those who produce it. The online Kansas beef listing site also provides factual information on how cattle are raised. The new portal is available to the public and allows beef producers to share their contact information, including a website and social media platforms. The listing is free to Kansas beef producers and strategically targets consumers through Google ad campaigns to consumers searching for direct sale and online beef sources. "Not all consumers will have the available cash or freezer space to purchase a bundle, quarter, side or whole beef," said KBC Director of Communications Scott Stebner. "However, for consumers who are actively researching the option of purchasing their beef in this way, we want to be a science-based and convenient resource for them." KBC is still accepting submissions to be included in the directory. Kansas beef producers looking to add their operation to the listing can do so by clicking here.
get beef promotional materials for your next event
Are you holding an event with your local cattlemans group, at a county fair or a health and wellness event? The Kansas Beef Council can provide you with beef sticks, recipe books and brochures, hats and other items both consumers and fellow producers will be sure to enjoy.
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