The Wisconsin Beef Council is crisscrossing the state in the month of May, promoting beef and the recipes that are making it great! Kaitlyn Kesler, Director of Communication & Outreach for the Wisconsin Beef Council tells Pam Jahnke that their annual "Best Beef Burger" campaign has been overwhelmed with entries!  Here's your Elite 8: Elite 8: 11:11 Burgers & Beignets - Fond du Lac Brazen Head Pub - West Bend Brothers On Oak - Baraboo The Dump - Cambria IRON Horse Saloon - Hurley Local Press Burger Bar - Kewaskum Mihm’s Charcoal Grill Menasha - Menasha Straight Home – Eland Kesler says that the panel of judges will be logging miles to make sure that the best of the best are announced as winners at the end of the month! Speaking of the month!  All month long in May, pay attention to the beef messages you'll hear and see at your Kwik Trip pumps!  Thanks to a partnership with Kwik Trip and Pit Boss, you could score not only great beef - but a Pit Boss Navigator grill/smoker. You can use store visits to enter, and get an additional entry by making a fresh beef purchase. Checkoff Chat is brought to you courtesy of the Equity Livestock Sales Cooperative Sales Association.  

March is National Nutrition Month and "beef" wants to be a part of that conversation! Shalene McNeill, PhD, RDN, NCBA’s executive director of Nutrition Science, Health & Wellness, along with Tammy Vaassen, executive director of the Wisconsin Beef Council both want you to know the truth of beef protein and what it brings to your diet. Driving beef demand begins with research, and recent results from a study conducted by the University of Arkansas for Medical Services (UAMS) confirm that not all proteins are created equal. The research, funded by the Beef Checkoff through its contractor, the National Cattlemen’s Beef Association, was designed to better understand how animal- and plant-based proteins compare in promoting muscle protein synthesis.  Muscle protein synthesis is the natural metabolic process in which older, less functional muscle protein fibers are replaced with newer, more functional fibers to support the maintenance or production of muscle mass. Measurements of muscle protein synthesis are an indicator of muscle health and research continues to support the role of healthy muscle tissue in the prevention of numerous diseases. The research reveals that ounce for ounce, beef outperforms a soy-based meat alternative (SBMA) patty in stimulating muscle protein synthesis. While soy and beef are both high-quality proteins, it takes twice the amount of the SBMA with 66% more calories to elicit the same impact on muscle health.  You can find out more about the health benefits of beef - regardless of age at beeftips.com or the National Cattlemen's Beef site.

The governor released his executive budget on Tuesday night.  State Superintendent of Public Instruction, Jill Underly, survived a primary on Tuesday and also reacted to some budget plans.  She tells Stephanie Hoff that she's advocating for a $60 million investment in Career and Technical Education programs also known as CTEs. Wisconsin is one of six states that doesn't have ongoing funding dedicated to these programs, which include agricultural education. The money would also fund Career and Technical Student Organizations. Jill Underly says these dollars were a priority for her in the Department of Public Instruction budget proposal. She says she sees the value in investing in ag education and other CTE programs as both of her children are members in FFA. More bitterly cold weather on the way today, but a change is on the horizon according to Stu Muck.Auction pace is starting to pick up!  Ashley Huhn with the Steffes Group tells Pam Jahnke that they're picking up momentum in Wisconsin with some key sales slated before March.  Paid for by Steffes Group. Senator Howard Marklein, co-chair of the Joint Finance Committee reacts to the governor's proposed budget.  Marklein says he's open to funding for farmer-led watershed projects. Are you still shopping for groceries the same way?  During the pandemic many people opted to use delivery services or apps to secure their groceries.  Has that changed how beef moves to consumers?  Angie Horkan, marketing director with the WI Beef Council, says new research shows that e-commerce sales of beef are at a high not seen in the past 27 years.  Paid for by Equity Cooperative Livestock.

After a successful spring e-commerce campaign in 2024, the Wisconsin Beef Council invested in a fall tailgating e-commerce effort and recently received the results of that strategy. Ads ran on retailer online stores and popular consumer platforms, including influencer, cooking, and lifestyle sites.  Angie Horkan, Director of Marketing for the Wisconsin Beef Council, tells Pam Jahnke about some of the returns on those investments. The return on investment was $178.72 attributable beef sales - which are purchases made within 14 days of seeing the ads. In total, there were $920,195.84 spent by those who saw the ads in Wisconsin and purchased beef within 14 days

Applications are now being accepted for the 2nd Wisconsin Beef Leadership Institute. The Beef Leadership Institute is a collaborative effort between the Wisconsin Beef Council and the Wisconsin Cattlemen’s Association. It was created with these two organizations to train future champions of Wisconsin’s cattle industry. Those selected to participate will complete a series of educational sessions designed to shape local advocates. They will gain skillsets to enhance their communication skills and diversify their knowledge of the beef industry. These leaders will use their voices to extend the reach and impact of the Wisconsin Beef Council and Wisconsin Cattlemen’s Association. The first class began their training in 2023 and graduated at the Wisconsin Cattlemen’s Association Winter Conference in 2024. Listen in as Pam Jahnke talks with one of the graduates from the inaugural class, Jared Geiser, Chilton. The 2nd class will begin their training in April 2025 and graduate at the Wisconsin Cattlemen’s Association Winter Conference in 2026.

Wisconsin's playing host to one of four regional stockmanship and stewardship events in the U.S.  It'll be in Lancaster and WI Beef Council Executive Director, Tammy Vassen, wants the state's beef producers to take advantage.  She explains what will happen and how growers can get involved.  Paid for by the WI Beef Council.

Fifteen beef industry leaders from 10 states, including Wisconsin, were in Seoul, South Korea, and Tokyo, Japan this May where they studied market conditions and U.S. beef’s potential while witnessing and participating in U.S. beef promotions. Joe Meyer (Unity, Wis.) and Brady Klatt (Clinton, Wis.) represented Wisconsin Beef Council on the trip. In both markets, the weeklong tour included U.S. Embassy briefings from Agricultural Trade Office staff and market updates from the U.S. Meat Export Federation (USMEF) staff. The trip was organized by USMEF. Brady Klatt, beef producer from Clinton, shares what he learned with Pam Jahnke on this edition of "Checkoff Chats". The team also met with USMEF exporter members, visited a research and development center, and saw an online wholesaler in Seoul as well as the head office of a sauce and seasoning business in Tokyo. The team witnessed and participated in marketing activities including a beef trade seminar for the foodservice sector, a consumer seminar in Tokyo, and several retail promotions for U.S. beef in both markets. Team members also participated in a livestreaming event for U.S. beef with an e-commerce company in Seoul.

May is Beef Month in Wisconsin, and it's more than firing up the grill and gathering around tables. It’s an occasion to acknowledge the dedication of a community that raises cattle from pasture to plate. The Wisconsin Beef Council (WBC) is showing its appreciation with new ways to feature farmers. Beef Promotion Farm Signs: The Wisconsin Beef Council will select five applications for Beef Promotion Farm Signs. If selected, WBC will create a farm’s preferred design to be displayed along Wisconsin’s roadsides. Once installed, farms will receive a $200 reimbursement. More details can be found here. Local Beef Directory: All beef and dairy farms that sell meat directly are encouraged to sign up for the Wisconsin Beef Council’s Local Beef Directory. This directory is a free map for consumers to connect with farmers that is promoted through WBC. Farmers can register online. Materials Order Form: The Wisconsin Beef Council is pleased to offer discounted promotional materials for beef events and promotions. Some materials may be downloaded and reproduced. The materials order form can be found at com. Behind the Beef: Interested in sharing your story? Whether it’s social media, a blog post, or video feature, WBC wants to showcase the people behind this premier protein to build trust among consumers. If you are willing to highlight your farm, contact WBC by emailing wbc@beeftips.com. Several existing stories live online.

They say that beauty is in the eye of the beholder, and that beauty is turning into a new marketing opportunity for Equity Cooperative Livestock Sales Association. Curt Larson, President and CEO of Equity Livestock says their acquisition of the former United Livestock Center in Maquoketa, Iowa, is coming along as they focus on replacing scales and updating fences. The facility in Iowa marks the 12th full-service market that Equity Cooperative Livestock is operating around the Midwest - its second in Iowa. The yard was owned by Tom Scheckel for 25 years and operated as a livestock yard for the first 10.  He said he'd been renting the facilities out for the past 15. Larson said he's anticipating having the refurbished facilities ready for business by sometime this fall.

Demand for beef has remained strong as consumers repeatedly claim they will continue purchasing beef, both in retail and foodservice settings.  Consumers continue to rank beef as a top source of protein, superior in taste, nutritious, and good for social gatherings and special occasions. At the same time, the beef industry is observing some decline in demand, as retail sales begin to slip in terms of volume of beef sold while prices trend higher.   The National Cattlemen's Beef Association invests beef checkoff dollars to find out about consumer trends and help guide the research, information and promotion they guide.  Mike Simone is the Executive Director of Market Research at the National Cattlemen's Beef Association.  He explains decisions consumers are making today about their beef consumption habits.

The Wisconsin Beef Council continues to gather nominations for their first ever Best Beef Burger campaign.  Individuals and restaurants are welcome to nominate their best all beef burger before the end of March. Also happening, a unique t-shirt campaign.  The Wisconsin Beef Council is partnering with Feeding Wisconsin to raise awareness that everyone deserves food security.  The t-shirts and sweatshirts will feature the phrase "You can't live life on an empty stomach" with a beef animal picture accompanying.  Vassen says its part of their buildup to May Beef Month. Find all the resources on beeftips.com!

The Wisconsin Beef Council is working hard to make sure all beef producers, including those dairy operations that market calves, steers and cull cows, know how their checkoff contributions are being used. Grace Link, compliance officer with the Wisconsin Beef Council, says they're circulating a survey to growers statewide asking for their input.  Link says they've found the more producers know about where their money is focused, the better they feel about the investment. Link stresses that they work with very strict guidelines on how money can be used.  Every dime must be channeled toward research, education and promotion.  For any beef producer that hasn't already seen, or filled out one of the survey's, you can find them on the Wisconsin Beef Council website. Link says they'll also be physically meeting with producers at upcoming beef workshops and at Equity Cooperative Livestock district meetings.

The holiday season is THE time for Wisconsin beef!  Angie Horkan with the Wisconsin Beef Council explains how rib roast and tenderloins move to the top of the shopping list around the holidays.

With the enhanced prices that producers have been seeing in the beef complex, dairy producers have started to lean in by cross their dairy breed cows with beef bulls.  That dairy X beef has been filling a void in the marketplace left by "native" beef breeds that were impacted by droughts and severe weather.  What do retailers think of that beef? Jessica Lancaster is the Director of Product Quality Research for the National Cattlemen's Beef Association (NCBA).  They just concluded a major research project that not only measure retail reaction to dairy X beef, but also quantified the yield offered by those dairy X beef carcasses. Ribeye size - beef color - just a few of the subtle details that showed up in their report.  Listen in as she talks with Pam Jahnke

Pam Jahnke talks with Michaela Clower, director of producer education with the National Cattlemen's Beef Association, about the National Beef Assurance program and the recent national audit that just concluded. This audit happens every five years collecting interviews and data to help identify areas of success and areas of improvement. It  includes data from processors and consumers, for a total of 30,000 data points.  To learn more, visit beeftips.com. 

Tammy Vassen, Executive Director of the Wisconsin Beef Council sits down with Pam Jahnke to talk about beef and 4-H. By partnering with the Wisconsin 4-H Foundation, they have created a new display contest for beef exhibitors at county fairs. These contests utilize resources from beeftips.com.

Fabulous Farm Babe Pam Jahnke talks with Wisconsin Beef Council staffer Grace Link about how the Beef Checkoff is playing a role in school lunches. Link presented at the School Nutrition Association Conference which includes school staff, nutrition directors and school procurement. There is a new national effort to help provide options in connect schools and local beef. To learn more, visit beeftips.com.

Central America has become a bigger and bigger partner in Wisconsin's beef business.  Terry and Ardel Quam from Lodi traveled to the Dominican Republic to accompany U.S. Meat Export Federation (USMEF) staff on an educational mission, funded in part by The Wisconsin Department of Agriculture, Trade and Consumer Protection's new Ag Export Council grant program. Through this project, USMEF will work to expand Wisconsin Beef Council sponsored foodservice seminars funded in FY2022 to new countries and importers within the region. While retail has certainly become a more important sales channel for U.S. beef within the region, particularly during the COVID-19 pandemic, foodservice continues to be the dominant buyer. The foodservice seminars sponsored by the Wisconsin Beef Council demonstrate the important characteristics and attributes of U.S. beef, teaching decision-makers about marbling and the different characteristics of various cuts.

The summer weather is perfect for grilling beef! Angie Horkan chats with Fabulous Farm Babe Pam Jahnke about beef sales and summer grilling recipes. Horkan also discusses the impact of the Madison Burger Week and sharing the message of Wisconsin Beef. To learn more, visit beeftips.com 

A group of 8 potential buyers from Tokyo made a visit to Wisconsin to learn more about how our animals are raised, processed and marketed.  Tammy Vassen, executive director of the Wisconsin Beef Council, recaps the conversations with Pam Jahnke. Some of the highlights included a visit to Huth Hereford and American Foods Group, as well as sampling product at various restaurants along the way. See more pictures on the Wisconsin Beef Council website and social media feeds.

The Wisconsin Beef Council is a proud sponsor of ProStart cooking activities and preparations all across Wisconsin. Mrs. Jamie Lutz is a ProStart Educator at Badger High School in Lake Geneva.  Her classroom is alive with activity at all class levels learning different skills for not only cooking, but also managing restaurants, food service and hospitality. Yasmine Binion is a senior in the ProStart program whose dominated the "Best in Beef" category for the past two years.  She explains her passion for cooking and being drawn to the freedom that meats and beef allow her. Sponsored by the Wisconsin Beef Council.

May Beef Month is a celebration of all who help craft nutritious, versatile beef products from the farmers to processors, truck drivers, grocery stores, and more. All play a crucial role in Wisconsin’s heritage, economy, and future. Wisconsin has a robust beef industry, ranking ninth in the nation for the number of cattle and calves that call the Badger state home, 3.4 million total1. The value of those cattle and calves to the state is almost double Wisconsin’s food grains, vegetables and melons, and fruits and nuts combined when comparing cash receipts2. Whether it’s a Ribeye Steak on the grill or a Chuck Roast for the family, customers are choosing beef. In fact, per capita consumption of beef and veal was over 59 pounds in 20223. That’s 236 quarter-pound burgers!

Becca Hilby has been active with the Wisconsin Beef Council in the past.  She was selected for the farmer-focused social media "takeover", where she shared the story of dairy beef production. She and her husband own Hilby Family Farm and raise Brown Swiss steers in Hazel Green. Today Becca Hilby is a part of the inaugural class of the Beef Leadership Institute.

Fabulous Farm Babe sits down and talks with Gary Sutherland, manager of the Milwaukee Stockyards. Sutherland has recently rejoined the Wisconsin Beef Council Board. He reflects how social media, influencers, and digital reach has changed the game of promoting beef. To learn more, visit, https://www.beeftips.com/

In the second part of this conversation with Mike Simone,  Executive Director of Market Research and Intelligence at the National Cattlemen’s Beef Association (NCBA).  Pam Jahnke learns that consumers are still doing a lot of cooking at home.  While they might have been forced to do this more during the pandemic, today they choose to prepare meals at home. Simone says some of the motivation may be economics, and some might be that purchasing beef online has become easier. 64% of consumers say they are ordering groceries online, with 44% of consumers including fresh beef in those grocery orders. When it comes to foodservice, online ordering has become overwhelmingly popular. 80% of consumers say they order meals online and 70% use online ordering for burgers. Those findings are from the newly released “Today’s Beef Consumer” report from the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff.

Some of the most valuable information any business can have is about what their customers prefer.  That's exactly what Mike Simone,  Executive Director of Market Research and Intelligence at NCBA focuses on.  What do consumers want from beef not just in the United States, but around the world. In this two part series, Simone explains the latest market research they've shared with beef producers at the Cattlemen's Beef Convention In New Orleans. According to the newly released “Today’s Beef Consumer” report from the National Cattlemen’s Beef Association (NCBA), a contractor to the Beef Checkoff, demand for beef continues to remain strong. The compilation of research from 2022, outlined below, shows that despite various challenges faced by the industry, consumers have repeatedly stated that they will continue purchasing beef, both in retail and foodservice settings.

The Wisconsin Beef Council is all about research, promotion and education for the states beef producers, but that also includes a lot of dairy animals in Wisconsin. Tammy Vassen, executive director of the WI Beef Council, explains how the dairy population in the state are benefiting from some of the research the WI Beef Council's invested in.

Tammy Weidenbeck from Lancaster has become the latest face of Wisconsin beef production that will hold a spot on the Cattlemen's Beef Board. The Cattlemen's Beef Board oversees how checkoff dollars are spent with various contractors.  Tammy visits with Pam Jahnke about what she's been learning, and what projects she's looking forward to following.

The Wisconsin Beef Council is helping to remind consumers, physicians and health care professionals about the benefits of lean beef in the diet. Sarah Agena, Consulting Registered Dietician with the Wisconsin Beef Council, visits with Pam Jahnke about the diverse audience that's asking more questions about how beef fits in their lifestyles. Agena says there's a lot of misunderstanding about how lean beef fits in any diet, and she dedicates her time to providing scientific answers to those that are looking. You can find out more about heart healthy beef cuts, the nutrition they provide, and great recipes that incorporate those cuts - all - at beeftips.com