For nearly 100 years, America’s farmers and ranchers have supported nutrition research to advance the understanding of beef’s role in a balanced and healthful diet. Farmers and ranchers are committed to providing a wholesome, nutritious food to Americans and building the evidence supporting beef’s role in health and wellbeing. Checkoff-funded human nutrition research is the foundation for all industry nutrition education and communication initiatives.
The beef industry’s principles guiding actions and communications about beef in regard to nutrition and health.
The Human Nutrition Research Program currently has projects, funded by the Beef Checkoff, that focus on human clinical trials investigating healthy diets, across the lifespan, where beef is the primary source of dietary protein, and focuses on the impact of cardiometabolic health, strength, and performance. Additionally, research explores beef’s role in a healthy, sustainable diet. Literature reviews on hot topics related to beef nutrition are also included.
National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, has submitted 21 sets of public comments and hundreds of research studies to the Dietary Guidelines Advisory Committee. The comments review the science on a variety of topics ranging from beef’s role in health at every life stage, its relationship to heart health, and best scientific practices in evaluating beef-related research, including accurate meat definitions.
The American Academy of Pediatrics, the U.S. Department of Agriculture, and the World Health Organization recommend the introduction of complementary foods to infants by 6 months of age. At that age, the infant’s needs for several nutrients, including iron, zinc, and calcium, can no longer be met with breast milk alone. To learn more, download this research brief detailing beef as a complementary first food.
All beef is nutritious, wholesome, and delicious. Check out this infographic to compare the nutritional differences between grass-finished and grain-finished beef.
Farmers, ranchers, packers, processors, retailers, researchers, nutrition professionals, and even consumers have worked together to help shape the evolution of today’s leaner beef. This checkoff-funded, 16-page booklet describes the changes along the beef supply chain that have led to the growing number of lean cuts.
Fresh Meat and Poultry Product Labeler
Use this tool to access the correct nutrient data, based on USDA’s Nutrient Database, needed to create labels, posters and point-of-sale materials for all fresh beef, veal, pork, lamb and chicken sold at retail.