New York Beef Council

The New York Beef Council promotes beef raised in New York and supports the farmers who raise it. Its work is funded by the national Beef Checkoff, a small assessment paid when cattle are sold, which goes toward research, education, and promotion for the beef industry.

Who it’s for

Anyone raising cattle for beef in New York, from a few head sold direct to neighbors to larger cow-calf, backgrounding, and finishing operations. Dairy farms that sell cull cows and bull calves are part of the beef supply too, and many of the council’s resources apply to them.

What it offers producers

• Beef Quality Assurance (BQA) certification: training in cattle handling, animal health, record-keeping, and food safety. Many packers and buyers now expect BQA certification, and the training is useful for any new cattle owner.
• Producer updates: news and resources through the council’s Farmer’s Fencepost communications.
• Retail and foodservice support: materials that help build demand for beef with stores and restaurants.

What it does for consumers

The council builds demand for beef through recipes, nutrition education, classroom materials, and events like the Best New York Burger Competition. More demand for beef means better markets for the people raising it.

How veteran farmers can use it

Raising beef cattle suits a lot of veteran farmers. Grass-based beef can work on land that isn’t suited to crops, and it fits well with off-farm work. Getting BQA certified early builds good habits and makes your cattle easier to sell.

If you sell beef directly, the Homegrown By Heroes label lets customers know it was raised by a veteran. For livestock and equipment financing, see USDA FSA loans and Farm Credit East. NRCS EQIP can help pay for fencing, water systems, and rotational grazing.

Getting started

1. Complete BQA certification through the council’s website.
2. Talk with the livestock educator at your county’s Cornell Cooperative Extension office about grazing, herd health, and local processors. Find yours on our regional resource pages.
3. Line up a USDA-inspected processor early if you plan to sell beef by the cut, since processing dates often book months ahead.

Visit nybeef.org →

Questions? Contact FVC NY.