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The Cattlemen’s Beef Board

The Cattlemen’s Beef Board

The Cattlemen's Beef Board is responsible for overseeing the collection of the Beef Checkoff and funding of Checkoff programs.

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The Checkoff

The Checkoff

The Beef Checkoff program is a producer-funded marketing and research program designed to increase domestic and/or international demand for beef.

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woman picking up calf

Frequently Asked Questions

New research conducted by Colorado State University (CSU) shows that the Beef Checkoff-funded Beef Quality Assurance (BQA) program results in a significant premium for calves and feeder cattle sold through video auction markets. The results showed a premium of $16.80/head for cattle that had BQA listed in the lot description.

Today, approximately 85 percent of U.S. beef comes from BQA-certified producers. Beef farmers and ranchers have historically participated in the BQA program simply because they believe it’s the right thing to do. In fact, the 2011 National Beef Quality Audit found that 87 percent of BQA-certified producers participate for that very reason1. In terms of securing economic longevity, the BQA program offers producers the opportunity to showcase their dedication to producing high-quality beef and earn premium dollars for it.

The BQA program’s purpose is to ensure cattle are raised under optimum management and environmental conditions. By protecting herd health and incorporating safe and effective management practices, BQA-certified producers provide consumers with high-quality beef they can trust to feed their families.

In the mid-1980s to 1990s, state cattle organizations began funding local BQA programs in an attempt to alleviate various defects – injection-site lesions, bruising and antibiotic residues within the meat – that were making their way through the beef supply chain.

In 1991, the Beef Checkoff funded the first National Beef Quality Audit to help identify product conditions and establish new benchmarks. As a result, the national BQA program was developed to address these areas of improvement.

While it was first established to correct quality issues, the BQA program has evolved over the years. Today, the program is more comprehensive, teaching producers how to improve production methods throughout the animal’s lifecycle, from how it’s raised to how it’s processed. As a result, the BQA program seeks to improve beef quality and safety.

To ensure the BQA program stays up to date on production methods and quality standards, the National Beef Quality Audit assesses it every five years.

“By measuring where the industry stands in regard to quality every five years, we’re able to advance the program, take a look at the industry holistically and see how the BQA program can address those issues and constantly improve beef products,” says Chase DeCoite, Director of BQA for the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff.

Producers voluntarily choose to become BQA certified; however, those who do can experience many benefits. Throughout the supply chain, the retail and food service sector drives demand for BQA certification. These companies and businesses want to offer their buyers and consumers the highest-quality beef available, and as such, will gravitate toward the products that are BQA certified.

Nowadays, more consumers want to know the story behind the food they eat. According to the checkoff-funded Consumer Beef Tracker, 70 percent of consumers sometimes, often or always consider how their food was raised before making their purchasing decisions.2 That’s why NCBA, on be half of the Beef Checkoff has launched a new campaign geared toward educating consumers about the benefits of the BQA program and show how today’s producers are committed to producing high-quality beef in a safe, environmentally friendly and sustainable way.

Moreover, cattlemen developed the BQA program for cattlemen to reinforce the beef industry’s dedication to responsibly raising cattle. As the beef industry evolves, there is always room for improvement. The BQA program is a resource that producers can utilize to ensure their production methods are up to par.

“BQA and the Beef Checkoff should be proud that we’ve had a program in place for 30 years to address quality concerns,” says DeCoite. “Producers should be proud they invested in a program that has been so successful, it is now being picked up by the supply chain and proves the product we’re serving is responsibly raised.”

From a value standpoint, BQA certification is not just the right thing to do for cattle, but also fiscally beneficial to the producer. Become BQA certified at www.BQA.org.

Frequently Asked Questions

Antibiotic resistance occurs when bacteria develops the ability to survive exposure to antibiotics, making it difficult or impossible to treat infections in people or animals. It is a growing concern amongst society today, with many fearing a “post-antibiotic era” where common infections become life threatening. Locations that frequently use antibiotics like hospitals, long-term care facilities, feedlots and crop production areas have been criticized for the overuse of antibiotics, resulting in less-effective treatments. However, even with this skepticism, it is unknown how much each location contributes to antibiotic-resistant bacteria. 3

Antibiotics play a critical role in the beef industry, safeguarding health and promoting high-quality beef. The beef industry has taken measures to practice the judicious use of antibiotics to dramatically decrease the potential risk of developing antibiotic-resistant bacteria. The Food and Drug Administration (FDA) reported domestic sales and distribution of medically important antibiotics for use in livestock has decreased 43 percent since 2015. 4

The checkoff-funded National Beef Quality Assurance (BQA) program now contains producer guidelines for antibiotic use, which were developed by cattle producers in collaboration with animal health experts. From administration practices to record keeping, these are tactics the beef industry is showcasing every day in order to produce the high-quality beef consumers depend on.

In 2016, the Beef Checkoff funded research into antibiotic resistance, which continues to be the largest study published to date examining the ecology of antimicrobial resistance (AMR) in the beef production system, using shotgun metagenomics, a way to sequence thousands of organisms in parallel. This unique study followed the same groups of cattle from feedlot entry through the harvest process to market-ready beef products. The purpose of the study was to help identify if at certain times in the supply process more resistance genes were prevalent. This is the first study of its kind, and the checkoff will continue to be involved in this important industry issue.

In order to continue to stay up to date on the use of antibiotics in food animals, the Beef Checkoff helped sponsor the 9th Annual Antibiotic Symposium. The event was held in Ames, Iowa on October 15-17th. The symposium discussed scientific updates on antimicrobial resistance, how research technology and innovation continue to impact that growing knowledge and how to better communicate to consumers the importance of antibiotic use for livestock health.

farmer holding bucket

Frequently Asked Questions

From Meatless Mondays to the EAT-Lancet initiative, the beef industry has seen the call for consumers to eat less beef many times over. A recent EAT-Lancet report out of the United Kingdom suggests that the only way to save the planet is to eat less meat—and more nuts and beans. Reports such as these influence dietary guidelines around the world, so it is imperative the beef industry both understands and shares the true facts about beef’s environmental footprint.

A recent study shows that even if Americans removed all animal protein from their diets, they would reduce U.S. greenhouse gas (GHG) emissions by only 2.6 percent. Dr. Frank Mitloehner, professor and air quality specialist for the Department of Animal Science at the University of California says, “According to our research, if the practice of Meatless Monday were to be adopted by all Americans, we’d see a reduction of only 0.5 percent.”5

Beef Checkoff research shows that removing beef from the diet would likely have negative implications on the sustainability of the U.S. food system, as cattle are able to convert low-quality feed into high-quality protein. With beef removed as a protein option, an equivalent source of protein would need to take its place – and have its own GHG emission consequences.

Mitloehner believes the majority of public confusion comes back to the wrongly reported environmental impact of meat and milk in the 2006 United Nations report, “Livestock’s Long Shadow.” The document stated, “The livestock sector is a major player, responsible for 18 percent of greenhouse gas emissions measured in carbon dioxide equivalents. This is a higher share than transport.”6

The media quickly latched onto the inaccurate statements within this report and distributed them to a wide audience. The conclusions within “Livestock’s Long Shadow” were wrongfully drawn through inconsistent comparisons. While the report’s researchers measured beef’s potential environmental impact from pasture to plate, they only assessed transportation emissions that take place while driving a vehicle – not those from well to wheel.

In a recent article, Mitloehner says leading authorities agree that, in the U.S., raising cattle and pigs for food accounts for about three percent of all GHG emissions, while transportation creates an estimated 26 percent.3

“Smarter animal farming, not less farming, will equal less heat,” says Mitloehner. “Producing less meat and milk will only mean more hunger in poor countries.”3

Today, beef production has less effect on the environment than ever before. According to USDA’s National Agricultural Statistics Service, U.S. beef farmers and ranchers produce the same amount of beef with one-third fewer cattle than they did in the 1970s. With enhanced genetics, heightened reproductive performance, faster growth and higher-quality feeds, beef farmers and ranchers are improving beef production processes.

Through its promotional and research efforts, the Beef Checkoff works alongside producers to improve consumer confidence in beef to help drive demand. When people view beef as a favorable product, they’re more apt to purchase it at grocery stores and restaurants. While climate change continues to be top-of-mind for many, the checkoff will continue to educate and provide the industry’s real picture so consumers continue to feel confident in eating beef.

purple sky

Frequently Asked Questions

In 2017, the Beef Checkoff began offering free Beef Quality Assurance (BQA) certification. Currently, more than 200,000 beef producers are BQA certified.

Beef producers are dedicated to responsibly raising, safe, wholesome, high-quality beef. Being BQA certified tells consumers that producers have a commitment to delivering a product that is backed by science-based standards. Certification also addresses many questions that consumers have about beef production.

“It only takes a few hours of watching modules and answering questions but serves as a checklist for producers to make sure they are using the latest management practices,” says Josh White, Executive Director of Producer Education for the Beef Checkoff. “We have seen time and time again how consumer confidence is positively affected when BQA standards are followed, and producers have shown their commitment to producing quality beef by being BQA-certified.”

Become certified or re-certified for free at www.BQA.org/certification.

Frequently Asked Questions

According to “Environmental Footprints of Beef Cattle Production”7 a study recently published in the journal Agricultural Systems, widely accepted claims about beef cattle’s environmental impact in the U.S. are often overestimated.

The lifecycle assessment, conducted by the USDA’s Agricultural Research Service and the Beef Checkoff, was designed to scientifically quantify the sustainability of U.S. beef production. Researchers collected and examined feed- and cattle-production-related data from more than 2,200 cattle producers in seven regional production areas. They derived their conclusions by using a simulation model and regional production data to estimate national impacts on greenhouse gas emissions, fossil energy use, blue water consumption and reactive nitrogen loss.

While these conclusions are compelling, a recent EAT-Lancet 50-page suggests that the only way to save the planet is to eat less meat, eat more nuts and beans, or adopt a “flexitarian” diet (defined as flexible vegetarianism, eating more vegetables than meat). Frank Mitloehner, Ph.D., professor and air quality specialist for the Department of Animal Science at the University of California – Mitloehner, says in order to meet EAT-Lancet’s solution of replacing meat with nuts, the U.S. would have to increase nut production by 580 percent.

“What we need are more nutrient-rich foods like beef and eggs,” Dr. Mitloehner explains.

As others try to influence dietary guidelines throughout the world, Dr. Mitloehner cautioned that the often-cited data in the 2006 FAO report (Livestock’s Long Shadow) and other soon-to-follow reports will continue to make inaccurate claims about food production.

“The way you produce animals has a profound impact on environmental footprint,” Dr. Mitloehner says. “Although these reports are full of inaccuracies, don’t just disregard them as they will impact us for a long time. Check them for credibility and respond in a meaningful way.”

The fact is that beef production, including the production of animal feed, is responsible for only 3.3 percent of greenhouse gas emissions in the U.S. This is dramatically lower than the often-misquoted global livestock figure of 14.5 percent8.

Dr. Mitloehner goes on to explain that global numbers have intentionally distorted the sustainability picture. Truth be told? By continuously improving their production practices, today, U.S. beef farmers and ranchers are able to produce the same amount of beef with one-third-fewer cattle than they did in 1977.

This is exactly why the checkoff conducted the lifecycle assessment – to give consumers and the industry the real story of beef sustainability – something everyone can read and believe.

“This lifecycle assessment delivers the most comprehensive and accurate assessment of the environmental impact of beef cattle in the U.S. to date,” says USDA researcher and study co-author Alan Rotz.

This information was distributed via the wire to consumer-directed media outlets, and it is also currently featured on the “Beef in a Healthy, Sustainable Diet” page on BeefItsWhatsForDinner.com. For more information about beef production practices and sustainability, visit BeefItsWhatsForDinner.com.

Beef Sustainability: Fact vs. Myth

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Frequently Asked Questions

Antibiotic resistance is directly related to how frequently we use them. However, as an industry, we cannot stop using antibiotics – they are extremely important. This is called the antibiotic resistance paradox. This topic is important to consumers, which encourages the beef community to be up-front and transparent about the science behind using antibiotics in beef production, as well as good husbandry efforts on farms and ranches. Your Beef Checkoff recently sponsored the National Institute for Animal Agriculture’s (NIAA) 8th Annual Antibiotic Symposium where all sectors of the animal food production industry and partners in public human health continued the dialogue around the new and developing science of antibiotic use.

“Animal agriculture is clearly making progress in addressing antibiotic usage in the industry and providing key leadership around resistance from a One Health perspective,” said Dr. Nevil Speer, NIAA board chair and this year’s symposium forum moderator. “With respect to leadership, the need for open communication continues to exist to ensure that all stakeholders of the resistance issue are talking with one another. The symposium is one of the most important components of ensuring that occurs – especially given the cooperation with CDC [Center for Disease Control]. There continues to be a significant need for communication focused towards the general public around antimicrobial resistance. This may be more important than ever!”

“We have a responsibility of judicious antibiotic usage, but also, we have a responsibility to treat animals if they’re sick, just as physicians have a responsibility to treat children and adults when they become sick with a bacterial infection,” said Bob Smith, DVM with Veterinary Research and Consulting Services, LLC, a seven-veterinarian practice group that provides service to feedlot clients in nine states. “Whereas antibiotics are the foundation of medicine, agriculture and the food security, it provides the foundation of civilization itself.”

During the Antibiotic Symposium, Joan Ruskamp, chair of the Cattlemen’s Beef Board, addressed how producers are adapting and responding to the changes in the marketplace and continuing to provide a wholesome and abundant food supply. “We are able to use less to do more because of technology. On our farm, we have antibiotic protocols in place and only use those with four- to 10-day withdraw times. The work environment on our farm is ‘do the right thing’ to produce our food. By taking care of our animals, we are taking care of people because we are providing food and helping people thrive. We need to take every chance we have to communicate this to consumers.”

Frequently Asked Questions

The topic of beef sustainability continues to exist among consumers, the media and the beef industry. Your Beef Checkoff continues to work toward shifting the sustainability conversation in a different direction – one of a positive view of the beef industry and production practices.

During a recent Sustainability Workshop in Denver, Colorado, Sara Place, Ph.D., Senior Director of Sustainable Beef Production Research for the National Cattlemen’s Beef Association (NCBA), contractor to the Beef Checkoff, said, “Our research shows consumers feel comfortable seeing recipes next to stories about beef production and consider it credible information when there is a face or expert associated with the content.”

The workshop exposed agriculture trade media partners to the current discussion happening around beef and sustainability, and consumer insights and market research related to beef sustainability. According to the 2017 Consumer Image Index, only 30 percent of consumers say they are familiar with how cattle are raised, but 77 percent of consumers think it is important for beef producers to openly share production information with the public.

In discussion about consumer behavior perspectives on beef sustainability related issues, Dr. Glynn Tonsor, Ph.D., Kansas State University Agricultural Economics Faculty Professor, said, “The world needs and wants more protein. New sources will continue to arise, but there is room for both conventional and new protein items.” According to Kim Stackhouse-Lawson, Director of Sustainability at JBS USA, sustainability will be a top five demand driver over the next 20 years. To ensure consumers know the facts about beef sustainability, the Beef Checkoff conducts research to better understand the needs of today’s consumer.

Leading the Way

Quantifying the sustainability of beef is challenging, as the supply chain is one of the most multifaceted food systems in the world. However, the beef industry paved the way with the checkoff’s comprehensive lifecycle assessment which quantifies and benchmarks environmental, social and economic aspects of the beef industry from 2005 to 2011. Most recent work aimed to quantify important environmental impacts of beef cattle production systems for each of seven regions of the U.S. and then, use those regional assessments to determine national impacts of cattle production. Additional studies shared during the workshop focused on human edible feed conversion research (upcycling) and the economic value of beef cattle ranching and farming-based ecosystem services.

“Our industry continues to make advancements and improvements in the sustainability of U.S. beef production,” concluded Place. “Thanks to beef checkoff efforts, we are positioned as credible experts and work to communicate these positive messages throughout the beef value-chain.”

cows with tractor and hay

Frequently Asked Questions

Good and Getting Better: Key Improvements Being Made by Cattle Industry

The Cattlemen’s Stewardship Review (CSR) is a Beef Checkoff-funded report highlighting the commitment cattle producers demonstrate in the areas of animal welfare, beef quality, sustainability, and community involvement. The CSR gathers data from an independent 2017 telephone survey of beef producers to deliver a comprehensive profile of the U.S. beef community today. The report and survey were coordinated by the National Cattlemen’s Beef Association (NCBA) as a contractor to the Beef Checkoff program.
The CSR shows that improvements have been made in all four of the cattle industry areas studied. The report and information will be presented within a national news release to national media outlets, as well as sent to key national media by the NCBA communications team, as a Beef Checkoff contractor.

“We want consumers to know we aren’t just farmers and ranchers, but also animal caretakers, nutritionists, small business owners, environmentalists, and members of our communities,” said Joan Ruskamp, Cattlemen’s Beef Board chairman and co-owner of J & S Feedlot in Nebraska. “This report is a way to benchmark our progress, celebrate our successes and identify opportunities for improvement.”

 

A few brief, yet key takeaways from the survey include:

  • The well-being of cattle is the top priority for 95% of producers.
  • 97% of cattle farmers and ranchers believe producing safe beef is crucial to the future of the industry.
  • About 95% of producers say conservation of land is extremely important to them, while 86% manage their operations in a way that protects the quality of natural resources, including wildlife and biodiversity.
  • Over 90% of cattle operations are family owned, and 78% of farmers and ranchers say they intend to pass their operations on to future generations. In fact, 58% of current operations have been in the family for at least three generations.

“When consumers understand the level of care that goes into the production of their beef, they feel better about enjoying it,” said Ruskamp. “This report helps show that [producers’] attention to the needs of our animals, land, and relationships parallel the concern our customers have for the beef they eat.”

To view the full report, go here.

 

cows with tractor and hay

Frequently Asked Questions

CENTENNIAL, CO — More than 20,000 individuals have gone online to obtain Beef Quality Assurance (BQA) certification since online training modules were relaunched on Feb. 1, 2017. BQA certifications are also available at in-person training events offered through state beef councils, cattlemen’s affiliates, extension programs and other local efforts throughout the country. The BQA program is funded by the Beef Checkoff Program.

By showing how common-sense husbandry techniques can be coupled with accepted scientific knowledge to raise cattle under optimum management and environmental conditions, BQA helps beef producers capture additional value from their market cattle, and more. It also reflects a positive public image for the beef industry and instills consumer confidence in it. When producers implement the best management practices of a BQA program, they assure their market steers, heifers, cows and bulls are the best they can be.

The online BQA experience is tailored to each participant by industry sector and interest. After registering, participants are taken through an interactive training module that can be completed online, anytime, with participants starting and stopping training at their convenience without losing progress. Categories for training and certification include Cow-Calf, Stocker, and Feedyard. Online training and certification is available for free and accessible twenty-four hours a day, seven days each week, making it a convenient option for busy farmers and ranchers.

States with most online certifications to date are Texas, Kansas, Iowa, Tennessee and California.

To find out more about BQA online certification, go to www.bqa.org/certification.

tractor carrying hay

Frequently Asked Questions

Via Drovers

In its beginning, Beef Quality Assurance meant producing beef without drug residues or physical defects. Those standards remain critical today, but over the past 20 years the Beef Quality Assurance (BQA) program has evolved to mean much more. Stockmanship practices, for example, play an important role in preventing physical defects such as bruising or stress-related effects on beef tenderness and grade. These practices also influence public perceptions, as consumers increasingly expect adherence to animal-welfare standards as a necessary component in their perception of beef quality.

A September Stockmanship and Stewardship conference in Fort Collins, Colo., focused on the important role of animal in BQA, while also providing instruction on improving cattle handling techniques. Colorado State University hosted the event with sponsorship from Boehringer Ingelheim and the national and Colorado Beef Checkoff programs.

Renowned Colorado State University animal-welfare specialist, Temple Grandin, gave the keynote address. She says that while handling practices have improved on cattle operations and at packing plants, many consumers remain unaware of the industry’s progress and continued efforts. The BQA program, she says, provides a scoring system for animal handling, which producers can use to develop a baseline for tracking progress, prevent backsliding, and communicate their efforts.

Immunity and animal welfare are proven allies. Studies have demonstrated the relationship between animal health and beef quality, and the importance of disease prevention, rather than reliance on treatments. Veterinarian Jerry Woodruff, with Boehringer Ingelheim, discussed how overall stockmanship practices complement vaccinations.

“Preventative animal health practices represent a proven path to antibiotic stewardship,” Woodruff says. In the cow-calf herd, this includes nutrition with trace minerals, parasite control, vaccination, and a low-stress environment that allows cattle to optimize performance.

Adds Value

Good husbandry, like other BQA practices, can add value to cattle and beef while improving ranch productivity and profitability.

Attention to animal well-being also helps fulfill the “social responsibility” aspect of sustainable production, says Lily Edwards-Callaway, an animal scientist and welfare specialist at Colorado State University. She works closely with the packing industry on welfare issues, and says companies initially began documenting their animal welfare standards as a means of avoiding risk. Today however, companies increasingly view that documentation as a marketing tool, and promote their welfare programs to gain a competitive advantage.

Benefits at the Ranch

At the ranch level, producers stand to gain from improved animal health and performance. Colorado State University agricultural economist Dan Moony and beef extension specialist Ryan Rhoades summarized research supporting the benefits of good stockmanship.

Rhoades notes some producers believe low-stress handling will take more time or more labor, but this is not true in most cases. Costs to the producer generally do not increase, so the question hinges on measuring returns. Some are difficult to measure, such as the value of a better work environment for employees. We can, however, measure effects on economic factors such as weight gains and fertility.

Mooney and Rhoades outlined results of several research trials:

  • A 2014 Oregon State University study showed low-stress acclimation for replacement heifers improved conception rates and was associated with lower chute scores.
  • A Washington State University trial in 2014 showed a 8.4% lower conception rate in heifers rated as “high-temperament.”
  • A 2015 Texas A&M University study showed acclimating calves at arrival in the feed yard reduced mortality. Feed intake improved and average daily gains increased by 0.25 lb. in the first 30 days.
  • A 2014 study at Virginia Tech found low-stress handling resulted in higher feed intake and an average of 20 lbs. heavier weights at 30 days post weaning.
  • Based on 10 years of data, Mooney says foregone weight gains attributable to stress range from $1 to $11 per head, and shrinkage during marketing and shipping can range from $2 to $20 per head. Actual costs can vary widely depending on the operation, Mooney says.

Put it in Practice

Following the presentations, the Stockmanship and Stewardship program moved outdoors for discussion and demonstrations with cattle-handling specialists Curt Pate and Ron Gill. Both say they have seen growing awareness and broader application of low-stress stockmanship principles. They encouraged students and young producers to learn and “carry the torch” in helping the industry improve.

If you want to get good at it, teach someone.

Ron Gill

Work cattle slowly while learning, Pate suggests. Once you become more comfortable with reading cattle, you can work faster. Sometimes, he says, cattle need more pressure rather than less.

Gill and Pate described three types of pressure to use in moving cattle:

  • Maintaining pressure. Apply just enough pressure to keep the herd’s attention and keep them moving.
  • Driving pressure. Apply pressure to the front of the animal to help get it moving in the desired direction.
  • Drawing pressure. Use pressure and release to get cattle to move past you, such as through a gate.

Pate says a person on foot often can apply more precise pressure than the same person on a four-wheeler or horse. Moving cattle on horseback can work well with minimal stress, but requires a skilled rider and well-trained horse to apply and release pressure with precision. Gill stresses the need to stay focused while working cattle. Pay attention to their behavior and reactions, and adjust accordingly.

For free BQA certification or to be recertified free, go to www.BQA.org/certification.

Frequently Asked Questions

The Beef Industry Long Range Plan (LRP) is developed every three to five years and lays out aggressive goals to strengthen the beef industry. As part of this initiative, the Beef Checkoff interviewed cattlemen and women across the country to hear the checkoff is helping them for long-term success on their operations.

Generation to Generation at A-Bar Ranch, Oklahoma

The future of agriculture is dependent upon our youth that are coming along.

Mike Armitage

The Armitage family at the A-Bar Ranch in Oklahoma says transitioning a beef operation from generation to generation can be difficult, but the Beef Checkoff is helping families ease that burden.

The average age of farmers and ranchers continues to increase. It is important there are resources in place that to promote the success of the beef industry to encourage young people to return to the ranch.

“As someone who has gone through a generational passing, I know how important it is that we take our money and we invest it in the right places,” says Sarah Armitage. “That one dollar give us so much for our return on our investment. I am excited about what the Beef Checkoff has to offer in terms of promotion and marketing–what it will return to us in the future.”

How does the Beef Checkoff Help?

Beef Checkoff plays an important role growing and maintaining beef demand, thus opening new opportunities for cattle producers to sustain their businesses for generations to come. That includes keeping close tabs on what consumers want in terms of end products, as well as sharing information regarding safe and sustainable beef production carried out by cattle producers — ensuring that’s what they find at the meat case when they go to purchase food for their families.

It’s no small task, but checkoff investments are part of the reason that beef demand has remained strong throughout the extremely tight supplies of recent years. In fact, a study by Dr. Harry Kaiser at Cornell University demonstrates that every checkoff dollar invested has a return on investment of $11.20. That means that every dollar invested by cattle producers returns $11.20 more to an operation than would have received without the checkoff in place.

farmer herding three cows

Frequently Asked Questions

Antibiotic Stewardship: Collaborative Strategy for Animal Agriculture and Human Health was the theme for the 7th Antibiotic Symposium presented by the National Institute for Animal Agriculture (NIAA) and funded in part by the Beef Checkoff. Held October 31-November 2, 2017, at the Hyatt Regency Dulles in Herndon, Virginia, this symposium brought together all sectors of the animal food production industry and partners in human medicine and public health.

Dr. Lonnie King, Professor and Dean Emeritus, College of Veterinary Medicine, The Ohio State University, presented the closing remarks at the two and a half-day symposium. His topic, What MUST Be Done Next: Prioritizing Immediate Actions, sought to transform the conclusions of the previous presenters, panel discussions, and the deliberations of the participants into action.

“We need different voices to produce consensus and cause action,” said Dr. King. Stewardship took first priority.

It doesn’t cost a lot to make good decisions and yet does a lot to move the dial on the reduction of unnecessary use of antibiotics.

Dr. Lonnie King

He cited thoughtful decisions that are made by health care providers and producers about the use of antibiotics. Approximately 270 million prescriptions are written every year in human health, just for outpatients. At least 30% may be unnecessary, according to the Journal of the American Medical Association (JAMA) by the Centers for Disease Control and Prevention (CDC), in collaboration with Pew Charitable Trusts and other public health and medical experts. Stewardship, in human health, is an effort to counter this unnecessary use of antibiotics being prescribed by clinicians and other healthcare professionals.

In animal ag, too, stewardship is of growing importance to help ensure that antibiotics are used appropriately, judiciously, and to optimize health outcomes while reducing any negative consequences.

“Antibiotic resistance is a crisis in human health, and it could be a crisis in animal health if we don’t get on top of it,” says Dr. King. “After six years of discussion, we can see clearly that while improvements have been made, globally, we are probably further behind than we were in 2011.”

In the U.S., the recent adoption of FDA guidances and changes to the Veterinary Feed Directive to eliminate the use of medically important antibiotics to promote growth in food animals has been a game changer for production animal agriculture. However, King says that unless we can get better baseline measurements of where we started to compare with what comes next, we can’t tell how productive it will be, or the potential costs and health impact of these changes.

Another part of the equation, according to Dr. King, is awareness and education. “The public and our producers both need an improved awareness of antibiotic resistance. It is a very complicated issue and we need to make it more personal, better understood, and tackled with a greater sense of urgency. While more studies and research are needed, we already know enough to act aggressively and decisively to effectively address antibiotic resistance,” said Dr. King.

For more information on the NIAA, visit www.animalagriculture.org.