Market Research and Trend Information

Transcription

1 Resources

2 Beef Industry Websites National Cattlemen s Beef Association: Beef for Foodservice Professionals: Beef New Products: Beef Culinary Innovation Center: Veal for Foodservice Professionals: Beef Industry Food Safety Council: Beef Nutrition: Beef Research: Beef for Consumers:

3 Trade Associations National Restaurant Association: National Restaurant Association Educational Foundation: North American Meat Processors Association: U.S. Meat Export Federation: American Meat Institute: American Meat Institute Foundation: Food Marketing Institute: National Meat Association: American Veal Association: Southwest Meat Association: American Farm Bureau Federation:

4 Government Agencies USDA Economics and Statistics System: Livestock Marketing Information Center: Agricultural Market Information Virtual Library Department of Agricultural Economics, Michigan State University: USDA Fact Book on Agriculture: USDA Agriculture Statistics Service Census of Agriculture: Food Safety and Inspection Service, USDA: Agricultural Marketing Service:

5 Government Agencies (cont d) Meat Grading and Certification Service: erfication&leftnav=gradingcertificationandverfication&pag e=gradingcertificationandverification&acct=amspw Livestock and Grain Market News Service: Food and Nutrition Service: Food and Drug Administration: Centers for Disease Control:

6 Professional Associations American Veterinary Medicine Association: American Meat Science Association: American Society of Animal Science: American Dairy Science Association: American Dietetic Association:

7 Culinary Schools List of Culinary Schools (Peterson s): Culinary Institute of America: The French Culinary Institute: Le Cordon Bleu: Johnson & Wales: Kendall College: The Art Institutes:

8 Chef Associations American Culinary Federation: Professional Chefs Association: Research Chefs Association: American Institute of Wine and Food: International Association of Culinary Professionals:

9 For the most current research studies on issues such as beef consumption and demand, beef cut-specific volume in foodservice, consumer behavior and preferences, product enhancement and beef safety, please visit