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Montana Beef Quality Assurance Certification Course

Beef checkoff
Funded, in part, by beef and veal producers and importers through their $1-per-head check off through the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association.

2005 National Beef Quality Audit*

hamburger

End–User Opinions of Greatest Improvements in Beef Quality Since 2000

  1. Improved microbiological safety.
  2. Improved cattle genetics (i.e., more Angus) and beef of higher USDA Quality Grades.
  3. Fewer injection–site lesions.

ground beef

End–User Opinions of Top Beef Quality Defects

cows

End–User Opinions of Future Issues for the Beef Industry

hide color
Percentage Growth Expected in Demand for "Natural" Beef
Time Period Domestic International
2006 4% 4%
Through 2010 9% 8%
2010–2015 14% 10%

Beef checkoff
*Funded, in part, by beef and veal producers and importers through their $1-per-head check off through the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association.

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Montana Beef Quality Assurance,
821 N. 27th St., PMB 159,
Billings, MT 59101,
406-896-9068(o), 406-671-0851(m)
cpeck@montana.edu

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Montana Beef Network,
119 Linfield Hall
Bozeman, MT 59717,
406-994-4323,
mharbac@montana.edu