Pennsylvania Beef Council

Paula Leuenberger, Director of Nutrition and Health

Through services and materials, the Pennsylvania Beef Council provides educational expertise on “gate to plate” topics, including food safety and nutrition. Under the direction of a farmer and an industry representative board of directors, staff with degrees in nutritional science and agricultural science work together to provide resources for producing safe and nutritious food and maintaining a balanced diet.

State beef councils do not work alone. Through the Beef Promotion and Research Act of 1985, which Congress passed as part of that year’s Farm Bill, and a 1988 referendum voted upon by producers to enact the Act, a coordinated state and national mandatory commodity assessment plan known as the Beef Checkoff Program came into existence. Forty-five qualified state beef councils collect the $1-per-head checkoff from producers each time they sell a bovine animal, and retain control of fifty cents of every dollar to implement state-level checkoff programs. They remit the other fifty cents to the administrative body, the Cattlemen’s Beef Board, for investment in national programs. The U.S. Secretary of Agriculture appoints producers and importers to this board to administer and evaluate the program, with a goal of improving producer return. The board currently has contracts with eight organizations to implement checkoff programs.

Numerous beef councils employ registered dietitians to implement programs in their states. In Pennsylvania, the nutritionist interacts mainly with professionals—e.g. nutritionists, physicians, family and consumer science teachers, extension educators, etc.—but also with consumers at health events such as blood drives and health fairs. The nutritionist also provides support as needed to staff who interact with farmers, retailers, food service directors, chefs, and a wide variety of consumers at events. One of the contracting organizations, the National Cattlemen’s Beef Association, develops materials for state beef councils to pass along, such as tear pads on nutrition during life stages, fitness, and MyPyramid, as well as curriculum tool kits and culinary materials. Recently released health curriculums include the School Wellness, the Nutrient Rich! and the Choose Well tool kits. If you would like more information, check out www.beefnutrition.org, www.teachfree.com and www.pabeef.org. There are numerous links and programs you might find interesting.

If you are interested in or involved with food and nutrition, you are invested in agriculture. Agricultural organizations, including the nutritionists they employ and the materials they provide, may be a valuable resource to you and the clients you serve.