Beef Industry Research
Research is the cornerstone of nearly every decision that impacts the beef industry. Research projects have enabled the industry to understand what consumers think of our products while we work to produce the safest, most nutritious beef supply possible. Additionally, new beef products have been developed to meet consumer demands and practices have been identified to ensure high-quality cuts are available domestically and internationally. Beef’s nutritional benefits and its role in a well-balanced, nutrient-dense diet have been proven through clinical research. The sustainability research program is a proactive and innovative scientific approach to creating a sustainable beef product for a growing world population while gaining consumer confidence in beef.
The Department of Research, Education and Innovation (REI) is comprised of four checkoff-funded research program areas: Beef Safety, Sustainability, Human Nutrition, and Product Quality with key contributions also from Market Research. The REI team also puts together quarterly updates and annual reports that are available online at www.BeefResearch.org.