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N. Hockenberry | November 7, 2018

Bedford – The Pennsylvania Beef Council (PBC) with funding support from the  Iowa Beef Industry Council was able to provide a unique “Farm To Table” experience for members of Pittsburgh American Culinary Federation (ACF) Chapter for their monthly meeting. The event took place on Monday, October 29 as a group of 22 foodservice professionals were able to step out of the kitchen and onto a beef farm.   

The group spent the evening at the McElhaney Family Farm in Hookstown, PA. The family-owned and operated farm shared their heritage of providing quality care to their cattle which ensures a wholesome, nutritious and delicious beef product for their customers to enjoy.   

Chefs had the chance to get acquainted with the PA Beef Council, their local beef checkoff resource for all things beef. In addition, Dr. Sara Place, Senior Director of Sustainable Beef Production Research at the National Cattlmen’s Beef Association, was also in attendance.  Dr. Place shared why sustainability matters and how cattle truly serve as the original UpCyclers because they take inedible grass and convert it into a high-quality protein, BEEF!   

 The beef immersion event engaged the foodservice community by allowing them to experience first-hand how beef is raised and by meeting the people raising beef. Attendees had the opportunity to ask questions that provided clarity on how beef is raised and marketed today. “Our goal is to be a trusted voice for beef and bring the beef community together. Nichole Hockenberry, PBC Director of Channel Marketing and Communications, remarked, “We feel that this positive and memorable experience will make a meaningful impact on future beef purchasing decisions in the foodservice sector.”   

To learn more about the Pennsylvania Beef Council, visit   Media Contact: Nichole Hockenberry, 814-623-2698; 


 The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.