Beef Program Builds Skills and Demand

By Scout Nelson

The Beef Certificate Program (BCP), funded by the checkoff, is playing a vital role in shaping how young Kansans view beef. Partnering with family and consumer sciences (FCS) and ProStart programs, BCP helps bring beef into classrooms and kitchens across the state.

Last year, the program reached over 22,000 middle and high school students, supporting cooking classes and food labs where students gained hands-on culinary experience and learned about beef’s role in a balanced diet.

One major event was the Kansas ProStart Invitational, held in Wichita from March 3–4. This culinary competition gave high school students the chance to apply their skills in a real-world setting. The Maize Career Academy earned the “Best Beef” award, supported by Kansas producers through the beef checkoff.

BCP also featured prominently in the Kansas High School BBQ Competition, where students prepared dishes in categories such as ribeye and brisket, showcasing their beef knowledge and culinary abilities.

In addition to competitions, BCP provides standards-based lesson plans covering topics such as beef’s nutritional value, versatility in recipes, and sustainable production practices. The program recently introduced Beef Sustainability Readers, which align with Next Generation Science Standards and encourage critical thinking in STEM classrooms.

These materials not only fit into science and health classes but also offer cross-curricular opportunities for FCS educators to reinforce food system literacy.

“These efforts build trust and confidence in beef among future consumers by providing science-based education and hands-on experiences.”

By combining classroom learning with practical experiences, the Beef Certificate Program helps students understand the full journey of food—from pasture to plate—while building lifelong cooking and nutrition knowledge.

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