Northeast Beef Promotion Initiative

05/28/2026

Fueling champions, one burger at a time! 🔥🍔

Following a full day of competition at the Pennsylvania Interscholastic Athletic Association Track & Field Championships, athletes gathered on campus for the “Built By Beef BBQ” cohosted by The Kenney Burger, PIAA, and the Northeast Beef Promotion Initiative.

More than 100 athletes were served during the event, featuring 30 pounds of delicious Pennsylvania ground beef donated by the PA Beef Council’s program- PA Beef to PA Schools from Happy Valley Meat Co.

The BBQ gave athletes, coaches and supporters the chance to enjoy a great meal while learning more about beef’s role as a powerhouse protein for performance and recovery.

Thank you to everyone who helped make the evening a success and to the athletes representing the best of Pennsylvania’s competition!

05/27/2026

Beef is the preferred protein of the Pennsylvania Interscholastic Athletic Association! 💪

Pennsylvania track and field athletes from across the state gathered at Shippensburg University alongside coaches, parents and fans to compete against the best of the best. 🏃🥇

Beef showed up in a big way as the preferred protein of the PIAA! Throughout the day, Pennsylvania Beef Council staff and beef producers handed out beef sticks and sports nutrition resources to help fuel athletes and attendees alike.

That evening, over 100 athletes enjoyed the “Built By Beef BBQ,” featuring The Kenney Burger, the 2025 Concession Stand Contest winner, to help power them for the big competition ahead. 🍔🔥

Stay tuned for more from the BBQ!

05/20/2026

05/15/2026

What a day at the 2026 Best Butcher Contest! 🥩🔪

Eleven talented butchers from four states brought skill, precision, creativity and passion to the Penn State Meats Lab for an unforgettable competition hosted by the Northeast Beef Promotion Initiative and PA Pork.

From expert fabrication and retail presentation to food safety and craftsmanship, contestants showcased the important role butchers and meat cutters play across the meat industry and in communities throughout the region.

A huge thank you to our contestants, judges, partners and supporters who helped make this event possible, including Cargill and Leidy's Premium Meats for donating the beef and pork subprimals used during the competition.

Following the Contest, all beef and pork products were donated to the State College Food Bank, extending the impact of the event beyond the cutting room and into the local community.

Please join us in congratulating our 2026 Best Butcher Contest winners:

🏆 Grand Champion – Ryan Sharrah from Weaver's of Wellsville
🥈 Reserve Champion – Ryan Cushing from Vermont Livestock
🔥 Third Overall – Hunter Hill from Hillstead Farm LLC

Congratulations to all competitors for an outstanding showcase of craftsmanship and professionalism!

PAMP - Pennsylvania Association of Meat Processors

05/12/2026

We had the opportunity to visit Studio 814 to chat about the upcoming Best Butcher Contest!

Thursday's competition will bring 12 talented butchers from five different states to Central Pennsylvania to compete in beef and pork cutting challenges that test knife skills, food safety, creativity and retail presentation.

Best Butcher Contest brings top meat cutters to Penn State Meats Lab STATE COLLEGE, Pa. (WTAJ) — Skilled meat cutters from across the Northeast are heading to Central Pennsylvania this week for the…

04/27/2026

Nearly 75 beef producers from nine states came together in Saratoga Springs for the 2026 Northeast Beef Producer Workshop, two days filled with learning, conversation and connection. 🥩

The workshop kicked off Friday with a National Beef Quality Assurance training in partnership with the New York Beef Council and Trowbridge Farms followed by a Networking Dinner at Franklin Square Market that brought producers, students and industry partners together for meaningful conversation and camaraderie.

Saturday’s sessions explored consumer insights, supply chain perspectives and the journey from carcass to consumer, all reinforcing the strength and innovation of the Northeast beef community.

We’re grateful to the producers, speakers and partners who made this event a success, including support through the Northeast Beef Quality Assurance grant and Farm Credit East, ACA AgEnhancement grant.

And the conversation continues, join us September 24 at 7PM for our virtual producer webinar, From Trust to Transaction: Telling Your Beef Story.

The future of beef in the Northeast is strong.

04/22/2026

Happy Earth Day 🌎

Beef brings more to the table than great taste and nutrition. Farmers and ranchers are constantly working to raise beef responsibly, caring for the land, their animals, and the future of food every step of the way.

Learn more at www.beefitswhatsfordinner.com/raising-beef/beef-sustainability

03/30/2026

📍 Looking to buy directly from local farmers?

Explore the Northeast Beef Directory to meet the farms and families selling beef directly to consumers across the Northeast.

Find farms near you:
www.nebpi.org/northeast-beef-directory/

03/28/2026

🔥 Fire up the grill for our spicy twist on Birria.

Mexican-spiced, braised beef served on grilled bread with spicy consommé, bold, savory, and unforgettable.

Get the recipe:
www.nebpi.org/recipes/recipe/55904/grilled-birria-sandwich

03/26/2026

Beef has long been America’s favorite protein and rightfully so as it delivers great flavor and powerful nutrition.

Check out these tips that will give you a better understanding of how to decipher your choices at the meat case and how to properly store it once you get it home.

www.nebpi.org/northeast-beef-directory/learn-the-labels

03/24/2026

Thank you to ACF Philly Chefs for spotlighting beef at the Educational Culinary Symposium at the Chase Center on the Riverfront in Wilmington, DE!

Chef Noah Hawkins, Associate Director of Culinary Services with Beef. It's What's For Dinner., led attendees through a hands-on beef chuck roll breakdown, highlighting the versatility and value of underutilized cuts.

Investing in chef education is a key component of the Beef Checkoff’s strategy, equipping culinary professionals with the knowledge and confidence to utilize a wider range of cuts helps drive menu innovation, maximize carcass value, and ultimately strengthen demand for beef.

Attendees also enjoyed sampling Asian Sweet & Spicy Ribs featuring Country Style Ribs, bringing bold flavor and real-world application to the experience.