Beef Checkoff Logo Style Guidelines

Revised April 2013

Funded by the Beef Checkoff.Funded by the Beef Checkoff.

2

Logo purpose/intentThe beef check logo was designed for a single purpose: to identify programs funded by the national $1-per-head beef checkoff.

Why it’s critical to the industryBecause this logo connotes specific meaning wherever it appears, it is absolutely vital that everyone in the industry understands exactly when and how it is to be used.

Approved logo treatmentsBelow are the preferred treatments and should be used when possible. Please note that these logos have been carefully designed and should not be altered in any way. Always use approved artwork.

Proper logo usageThe beef check logo will be used in conjunction with programs developed (wholly or in-part) with funds generated by the $1-per-head beef checkoff assessment.

The beef check logo must never be used with just the checkoff contracting organization’s name below it. Copy that appears with the logo must follow the tagline rules listed throughout the rest of this document.

Introduction

In accordance with “Guidelines For AMS Oversight Of Commodity Research And Promotion Programs,” issued June 2012, and the Beef Promotion and Research Act and Order (Act and Order), the Cattlemen’s Beef Board (CBB) requires proper acknowledgment of Beef Checkoff Program funding.

Standard logo with tagline

3D logo with tagline

Funded by the Beef Checkoff.Funded by the Beef Checkoff. Funded by the Beef Checkoff.

Funded by the Beef Checkoff. Funded by the Beef Checkoff.

3

Clear spaceThe graphic functions much like a stamp of approval. As such,

it should be surrounded by enough clear space or “breathing

room” to ensure readability. It’s acceptable for the graphic to

slightly overlap other design elements (photos, backgrounds,

etc.), but the degree of overlap should not render the graphic

or affected content unreadable.

Minimum area of isolation around the checkoff logo

X-height = 1/5 the height of logo

Required elements

X X

XX

The logo should always appear with the words: “Funded by the Beef

Checkoff.” Use of the beef check logo in conjunction with programs

that are only partially funded with checkoff dollars (state and/or

national) also is strongly encouraged, as long as the materials do not:

• Advocate a “yes” or “no” vote on a beef checkoff referendum;

• Relate to or are used to influence legislative or regulatory

outcomes; or

• Advocate a public-policy position.

The tagline should be altered to read: “Funded in part by the Beef

Checkoff.” in these partial funding cases.

Registration mark should always be present at the bottom right-

hand corner of the beef check logo and in black.

Funded by the Beef Checkoff.Funded by the Beef Checkoff.

Funded by the Beef Checkoff.Funded by the Beef Checkoff.

SizesThe beef check logo may be reproduced in various sizes. The logo must not be distorted by enlarging

or shrinking, or appear too small, which affects content readability, clarity retention, and/or registration

in normal use.

As a guide, a minimum height of one inch would be appropriate for a printed item of about 4” x 5” in

size. As the size of the item increases, so should the size of the check logo. If space is limited, a smaller

size may be approved on a case-by-case basis.

Incorporating the beef check logo and tagline into a program logo or theme may be approved on a

case-by-case basis (see samples on page 5).

In limited cases where a contractor’s logo also is used because of dual funding sources for a project,

the words “Funded by the Beef Checkoff.” must never appear in a font smaller than the contracting

organization’s identification (as allowed according to acknowledgment guidelines).

4

Colors and fontsThe samples below show the approved color values for use in print and electronic communications. When possible, the beef check logo should be reproduced with the word “BEEF” in black and the check in bright red. If not, a black-and-white reproduction is acceptable in situations where color reproduction is either cost-prohibitive or infeasible for some other reason. Though designed primarily for a “positive” image on a light or white background, the logo also may be reproduced as a “reverse” or “negative” image, with white on a dark background, if all elements are equally balanced.

Funded by the Beef Checkoff.

Funded by the Beef Checkoff.Funded by the Beef Checkoff. Funded by the Beef Checkoff.Funded by the Beef Checkoff.Funded by the Beef Checkoff.Funded by the Beef Checkoff.

Standard logo with tagline

3D logo with tagline

Incorrect logo usage

Pantone: 185Process: C0 M91 Y76 K0Screen: R239 G62 B66

The tagline words: “Funded by the Beef Checkoff.” should always be set in Helvetica Condensed Bold, no smaller than 8-pt font size. If the logo and tagline are reduced where the tagline is smaller than 8-pt font, the tagline should be separated from the logo and approved on a case-by-case basis.

This beef check logo should only be used in 4-color print (CMYK) and Web applications (RGB). Not intended for one- or two-color print jobs.

The tagline words: “Funded by the Beef Checkoff.” should always be set in Helvetica Condensed Bold Oblique

Funded by the Beef Checkoff.Funded by the Beef Checkoff. Funded by the Beef Checkoff.Funded by the Beef Checkoff.

Funded by the Beef Checkoff.Funded by the Beef Checkoff. Funded by the Beef Checkoff.

Funded by theBeef Checkoff.

5

Examples

Approved exceptions

“My beef checkoff canshare the benefits of beef with consumers.”

Genevieve Lyons

Hear more from Genevieve at Mybeefcheckoff.comFunded by the Beef Checkoff.or scan this QR code

Genevieve LyonsLyons Den FarmsChurch Point, La.

“Our family has been involved with beef promotion activities since the early 1970s and we understand the importance and value that the beef checkoff brings to our farm,” says Genevieve Lyons of Lyons Den Farms, a commercial cow-calf and stocker operation in the heart of Cajun country in St. Landry Parish, Church Point, La.

Your beef checkoff investment shares with consumers the benefits of beef as a nutritious, safe and wholesome product that they can enjoy at home or in a restaurant. And your one dollar investment in the beef checkoff returns $5.55 in beef demand-building activities.

“I’m proud to share with anyone the wonderful job that the beef checkoff does – it helps us survive,” says Lyons. “I’m proud that I have a stake in the beef checkoff.”

My beef checkoff…helping build beef demand.

“My beef checkoff canhelp me deliver a safe, wholesome product”

“Beef Quality Assurance (BQA) is a practice that’s second nature to our operation,” says Clay Burtrum, a cow-calf and stocker operator in central Oklahoma.

Your beef checkoff investment funds the BQA program, which helps assure consumers that their beef is raised in a caring environment focused on providing a safe, wholesome product.

“Bottom line — we work for the consumer. BQA helps us do that,” says Burtrum.

My beef checkoff…helping raise consumer confidence in beef.

Funded by the Beef Checkoff.

Hear more from Clay at MyBeefCheckoff.comor scan this QR code

Clay Burtrum

Clay BurtrumBurtrum Cattle LLC

Stillwater, Okla.

Incorporating the beef check logo and tagline into a program logo or theme may be approved on a case-by-case basis. Where the Beef Checkoff Program is one of multiple funding sources/sponsors, a specific boilerplate that acknowledges both the Beef Checkoff Program as well as other funding sources may be approved on a case-by-case basis.

Exceptions to the general beef check logo usage are approved individually, and the approval granted applies to that single use. Examples of exceptions that have been approved include:

Beef check logo usage in PowerPoint presentations

When the beef check logo is the only logo present in a PowerPoint presentation, the beef check logo and tagline, Funded by the Beef Checkoff., must be used prominently on the title and closing slides, but may be omitted from all other slides if necessary for space considerations. However, when other logos appear in the presentation, the beef check logo and tagline must be present on each slide.

Program/theme/campaign logos

Print or banner ad campaign Beef check logo only PowerPoint presentations

6

Examples

PowerPoint presentation

Collateral

Correct

Texas Agricultural Cooperative

Council

1

Annual South Texas Cooperative Manager/Director Conference

Texas Agricultural Cooperative

Council

1

Annual South Texas Cooperative Manager/Director Conference

Incorrect

• Logo placed over page number

• Logo unreadable on dark colors

• Incorrect tagline

7

Examples

Correct Incorrect

Total preparation and cooking time: 2 hours

Ingredients:1-1/2 pounds beef for stew, cut into 1 inch pieces1/4 cup all-purpose flour3/4 teaspoon salt1/2 teaspoon ground black pepper1/4 teaspoon cayenne pepper2 tablespoons vegetable oil1 cup chopped onion1-1/2 teaspoons dried oregano 1 teaspoon dried fennel seeds1 cup red wine1 can (14 to 14-1/2 ounces) ready-to-serve beef broth1 can (14-1/2 ounces) garlic-seasoned diced tomatoes,

undrained1/4 cup tomato paste1 jar (7 ounces) green olives with pimentos, drained

Beef & Green OlIve Stew

Recipe and photo courtesy of The Beef Checkoff.

Total preparation and cooking time: 2 hours

Ingredients:1-1/2 pounds beef for stew, cut into 1 inch pieces1/4 cup all-purpose flour3/4 teaspoon salt1/2 teaspoon ground black pepper1/4 teaspoon cayenne pepper2 tablespoons vegetable oil1 cup chopped onion1-1/2 teaspoons dried oregano 1 teaspoon dried fennel seeds1 cup red wine1 can (14 to 14-1/2 ounces) ready-to-serve beef broth1 can (14-1/2 ounces) garlic-seasoned diced tomatoes,

undrained1/4 cup tomato paste1 jar (7 ounces) green olives with pimentos, drained

BEEF & GREEN OLIVE STEW

Recipe and photo courtesy of The Beef Checkoff.

Instructions:1. Combine flour, salt, black pepper and cayenne

pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.

2. Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches, adding additional 1 tablespoon oil as necessary. Set aside.

3. Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.

4. Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.

Funded by the Beef Checkoff.

for more recipes, and to learn about how your beef checkoff is managed, go to MyBeefCheckoff.com.

5. Stir in olives. Cook 2 to 3 minutes or until olives are heated through.

6. Serve with mashed potatoes.

Makes 6 servings

Nutrition information per serving: 311 calories; 16 g fat; 55 mg cholesterol; 1402 mg sodium; 17 g carbo-hydrate; 22 g protein; 3 mg niacin; 0.3 mg vitamin B6; 1.7 mcg vitamin B12; 3.5 mg iron; 4.5 mg zinc.

This recipe is an excellent source of protein, vitamin B12, iron and zinc, and a good source of niacin and vitamin B6.

Promoting • Researching • Educating • Safeguarding

Instructions:1. Combine flour, salt, black pepper and cayenne

pepper. Reserve 1 tablespoon flour mixture. Lightly coat beef with remaining flour mixture.

2. Heat 1 tablespoon oil in stock pot over medium heat. Brown beef in batches, adding additional 1 tablespoon oil as necessary. Set aside.

3. Add onions, oregano and fennel seeds to stock pot; cook and stir 2 to 3 minutes or until onions begin to soften.

4. Add wine to pot; increase heat to medium-high. Cook and stir 1 minute or until browned bits attached to pot are dissolved. Stir in beef broth, tomatoes, tomato paste and reserved flour mixture. Return beef to pot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 hours or until beef is fork-tender.

For more recipes, and to learn about how your beef checkoff is managed, go to MyBeefCheckoff.com.

5. Stir in olives. Cook 2 to 3 minutes or until olives are heated through.

6. Serve with mashed potatoes.

Makes 6 servings

Nutrition information per serving: 311 calories; 16 g fat; 55 mg cholesterol; 1402 mg sodium; 17 g carbo-hydrate; 22 g protein; 3 mg niacin; 0.3 mg vitamin B6; 1.7 mcg vitamin B12; 3.5 mg iron; 4.5 mg zinc.

This recipe is an excellent source of protein, vitamin B12, iron and zinc, and a good source of niacin and vitamin B6.

Promoting • Researching • Educating • SafeguardingFunded by the Beef Checkoff.

Producers can’t be

everywhere.

Texas Beef Council 1-800-846-4113TexasBeef.org

Get to know your checkoff – visit MyBeefCheckoff.com

Funded by the Beef Checkoff.

Producers can’t be

everywhere.

Texas Beef Council 1-800-846-4113TexasBeef.org

Get to know your checkoff – visit MyBeefCheckoff.com

Key accomplishments of your Beef Checkoff ProgramThe Beef Checkoff Program increases profit opportunities for producers by keeping beef top-of-mind with consumers, restaurants, butchers and other food retailers. It also reaches out to educators, dietitians, and medical personnel and influencers. In short, it is always working to ensure a wholesome, quality beef-eating experience consistently. Efforts include:

• Promoting high-quality U.S. beef domestically and in more than 80 other countries.

• Working to build demand for U.S. beef and maintain strong consumer confidence in the beef supply.

• Funding millions of dollars annually in product-enhancement and beef-safety research to maintain a high-quality, safe product.

• Delivering beef-enjoyment messages to consumers through a national, multifaceted “Beef. It’s What’s for Dinner” advertising and promotion campaign.

• Identifying and teaching effective management practices through Beef Quality Assurance (BQA) to provide accountability to consumers and assure them access to safe, nutritious beef and beef products.

• Serving as a catalyst for introduction of new beef products — including more than 3,000 new products addressing consumer preferences for taste, convenience, nutrition and safety since 1998.

Where are your checkoff dollars invested?

PromotionIncludes advertising, merchandising, and new-product development, as well as training and promotional partnerships with restaurants and supermarkets that stimulate sales of beef and veal products.

ResearchProvides the foundation for virtually all checkoff-funded information and promotion projects by providing the science related to beef nutrition, beef safety and pathogen resistance. The checkoff also invests in quality enhancement and new-product opportunities, as well as analysis of consumer trends, perceptions, and concerns about beef and the beef ranching and farming community.

Consumer InformationHelps enhance beef ’s image by sharing nutritional data and other positive messages with targeted news media, food editors, dietitians, physicians and other individuals and groups who influence consumers’ food knowledge and choices.

Industry InformationStrives for an accurate understanding of the beef industry and helps maintain a positive cattle-marketing climate. Also provides factual information to correct misleading or inaccurate publicity about beef safety and environmental and animal-welfare issues.

Foreign MarketingIdentifies and develops international markets for U.S. beef and beef variety meats through programs aimed at expanding market penetration, gaining new market access, improving global consumer perceptions and building trust in U.S. beef.

Producer CommunicationsInforms producers and importers about how their checkoff dollars are invested and communicates specific program results. This includes an annual report, informational advertising, coordination with beef and dairy industry media, direct communication withproducers and a survey of producers about what they want and expect from their checkoff.

Understanding Your Beef Checkoff

Program

www.mybeefcheckoff.com

Questions and answers about your checkoffWhat can the checkoff do?The mission of the Beef Checkoff Program focuses on “improving producer profitability, expanding consumer demand for beef and strengthening beef ’s position in the marketplace.” To accomplish this, the checkoff acts as a catalyst for change and is designed to stimulate beef sales and consumption through a combination of initiatives, including consumer advertising, research, public relations and new-product development.

What can’t the checkoff do?By law, checkoff funds cannot be used to influence government policy or action, including lobbying. The checkoff doesn’t own cattle, packing plants or retail outlets. It can’t control prices or single-handedly turn around a bad market.

Do packers pay?Any packer who owns cattle for more than 10 days prior to harvest must pay the dollar-per-head checkoff on each animal. There are, however, no packer seats on the Beef Board.

Do importers pay?Importers pay the $1-per-head checkoff or the equivalent, on imported cattle, beef and beef products, amounting to several million dollars each year.

Do contractors make money from the checkoff?No. The Beef Board and USDA must approve all checkoff budgets and programs before any contractors are reimbursed for program costs on a cost-recovery basis. Contractors pay program costs from their own organizational budgets, and then are reimbursed only for substantiated direct costs incurred in implementing approved checkoff programs.

CATTLEMEN’S BEEF BOARD9000 E. Nichols Ave., Suite 215 Centennial, CO 80112Phone: (303) 220-9890Fax: (303) 220-9280

Funded by the Beef Checkoff

Get to know your checkoff — visit mybeefcheckoff.com,

contact your state beef council or write:

Funded by the Beef Checkoff.

Key accomplishments of your Beef Checkoff ProgramThe Beef Checkoff Program increases profit opportunities for producers by keeping beef top-of-mind with consumers, restaurants, butchers and other food retailers. It also reaches out to educators, dietitians, and medical personnel and influencers. In short, it is always working to ensure a wholesome, quality beef-eating experience consistently. Efforts include:

• Promoting high-quality U.S. beef domestically and in more than 80 other countries.

• Working to build demand for U.S. beef and maintain strong consumer confidence in the beef supply.

• Funding millions of dollars annually in product-enhancement and beef-safety research to maintain a high-quality, safe product.

• Delivering beef-enjoyment messages to consumers through a national, multifaceted “Beef. It’s What’s for Dinner” advertising and promotion campaign.

• Identifying and teaching effective management practices through Beef Quality Assurance (BQA) to provide accountability to consumers and assure them access to safe, nutritious beef and beef products.

• Serving as a catalyst for introduction of new beef products — including more than 3,000 new products addressing consumer preferences for taste, convenience, nutrition and safety since 1998.

Where are your checkoff dollars invested?

PromotionIncludes advertising, merchandising, and new-product development, as well as training and promotional partnerships with restaurants and supermarkets that stimulate sales of beef and veal products.

ResearchProvides the foundation for virtually all checkoff-funded information and promotion projects by providing the science related to beef nutrition, beef safety and pathogen resistance. The checkoff also invests in quality enhancement and new-product opportunities, as well as analysis of consumer trends, perceptions, and concerns about beef and the beef ranching and farming community.

Consumer InformationHelps enhance beef ’s image by sharing nutritional data and other positive messages with targeted news media, food editors, dietitians, physicians and other individuals and groups who influence consumers’ food knowledge and choices.

Industry InformationStrives for an accurate understanding of the beef industry and helps maintain a positive cattle-marketing climate. Also provides factual information to correct misleading or inaccurate publicity about beef safety and environmental and animal-welfare issues.

Foreign MarketingIdentifies and develops international markets for U.S. beef and beef variety meats through programs aimed at expanding market penetration, gaining new market access, improving global consumer perceptions and building trust in U.S. beef.

Producer CommunicationsInforms producers and importers about how their checkoff dollars are invested and communicates specific program results. This includes an annual report, informational advertising, coordination with beef and dairy industry media, direct communication withproducers and a survey of producers about what they want and expect from their checkoff.

Understanding Your Beef Checkoff

Program

www.mybeefcheckoff.com

Questions and answers about your checkoffWhat can the checkoff do?The mission of the Beef Checkoff Program focuses on “improving producer profitability, expanding consumer demand for beef and strengthening beef ’s position in the marketplace.” To accomplish this, the checkoff acts as a catalyst for change and is designed to stimulate beef sales and consumption through a combination of initiatives, including consumer advertising, research, public relations and new-product development.

What can’t the checkoff do?By law, checkoff funds cannot be used to influence government policy or action, including lobbying. The checkoff doesn’t own cattle, packing plants or retail outlets. It can’t control prices or single-handedly turn around a bad market.

Do packers pay?Any packer who owns cattle for more than 10 days prior to harvest must pay the dollar-per-head checkoff on each animal. There are, however, no packer seats on the Beef Board.

Do importers pay?Importers pay the $1-per-head checkoff or the equivalent, on imported cattle, beef and beef products, amounting to several million dollars each year.

Do contractors make money from the checkoff?No. The Beef Board and USDA must approve all checkoff budgets and programs before any contractors are reimbursed for program costs on a cost-recovery basis. Contractors pay program costs from their own organizational budgets, and then are reimbursed only for substantiated direct costs incurred in implementing approved checkoff programs.

CATTLEMEN’S BEEF BOARD9000 E. Nichols Ave., Suite 215 Centennial, CO 80112Phone: (303) 220-9890Fax: (303) 220-9280

Funded by the Beef Checkoff

Get to know your checkoff — visit mybeefcheckoff.com,

contact your state beef council or write:

Funded by theBeef Checkoff.

Collateral

• Logo color for “Beef” in incorrect

• Tagline too small and off center

• No Beef Checkoff logo and tagline

• Tagline font and drop shadow

8

Examples

Print Ads

Correct Incorrect

“My beef checkoff canhelp raise consumer confidence in beef.”

“Simply put, our beef checkoff promotes safe, nutritious beef. All beef producers invest in the checkoff — so folks like you and me decide how to allocate these dollars to keep our product top-of-mind with consumers,” says Ronnie Yeargin, a cow-calf and stocker producer from Greenfield, Tenn.

The checkoff is working to build demand for beef by educating consumers about beef ’s role in healthful diets.

My beef checkoff…reaching consumers with the benefits of beef.

Ronnie YearginYeargin Farms

Greenfield, Tenn.

Ronnie Yeargin

Hear more from Ronnie at MyBeefCheckoff.comFunded by the Beef Checkoff.or scan this QR code

“My beef checkoff canhelp raise consumer confidence in beef.”

“Simply put, our beef checkoff promotes safe, nutritious beef. All beef producers invest in the checkoff — so folks like you and me decide how to allocate these dollars to keep our product top-of-mind with consumers,” says Ronnie Yeargin, a cow-calf and stocker producer from Greenfield, Tenn.

The checkoff is working to build demand for beef by educating consumers about beef ’s role in healthful diets.

My beef checkoff…reaching consumers with the benefits of beef.

Ronnie YearginYeargin Farms

Greenfield, Tenn.

Ronnie Yeargin

Funded by the Beef Checkoff.or scan this QR codeHear more from Ronnie at MyBeefCheckoff.com

Funded by the Beef Checkoff.

Learn more at MyBeefCheckoff.com

Your checkoff investment develops easy, quick, nutritious ways to enjoy beef.

Funded by the Beef Checkoff.

Learn more at MyBeefCheckoff.com

Your checkoff investment develops easy, quick, nutritious ways to enjoy beef.

Funded by the Beef Checkoff.

Digital

• Logo shading

• Logo rotation and “Beef” shading

9

Examples

Correct Incorrect

e-blast

• Logo color treatment

10

Examples

Approved exceptions

ALL NEWFOR

2013

COOKBOOKBRAND NAME

America’s Greatest

Premiums

Branded Partnership or Co-sponsorship

11

Examples

No logo required due to no checkoff funding for project — only information provided.

appetizers & beverages appetizers & beverages

8 America’s Greatest Brand Name Cookbook 9

vietnamese beef& vegetablespring rolls

Yield: 16 APPeTiZeRSPReP/ToTAl Time: 45 minuTeS

16 thin slices deli roast beef (about 12 ounces)

1 cup shredded carrots 1⁄2 cup chopped jicama 3⁄4 cup torn fresh cilantro 1⁄2 cup torn fresh basil 1⁄4 cup torn fresh mint

8 rice paper wrappers (81⁄2-inch diameter)

8 green leaf lettuce leaves, ribs removed

dipping sauce: 1⁄4 cup seasoned rice vinegar

2 tablespoons red jalapeño pepper jelly

1 teaspoon soy sauce

1. Whisk dipping sauce ingredients in small microwave-safe bowl until blended. Microwave on HIGH 20 to 40 seconds or until warm; do not boil. Set aside to cool.

2. Toss carrots and jicama with 2 tablespoons of the dipping sauce in small bowl. Set aside. Toss cilantro, basil and mint in small bowl to combine. Set aside.

3. Fill large bowl with warm water. Dip 1 rice paper wrapper into water for a few seconds or just until moistened. Rice paper will still be firm but will continue to soften during assembly. Place on work surface.

4. Place 1 lettuce leaf at bottom of wrapper, leaving 1-inch border on right and left sides. Top with 2 slices roast beef, 2 tablespoons carrot mixture and 1⁄8 of herb mixture (about 1⁄4 cup). Fold right and left sides of wrapper over filling. Fold bottom edge up over filling, and roll up tightly. Place seam-side down on serving platter. Repeat with remaining wrappers and filling ingredients. Cover rolls with damp paper towel during assembly to prevent from drying out. Cut each spring roll diagonally in half. Serve with dipping sauce.Recipe and photo courtesy of The Beef Checkoff, www.BeefItsWhatsForDinner.com

vietnamese beef & vegetable spring rolls

{ TIP } Rice paper wrappers may be found in the Asian or ethnic section of supermarkets or in specialty foods stores. They may be called spring roll skins. Do not confuse them with egg roll or wonton wrappers. Rolls may be made up to 3 hours ahead. Refrigerate covered with damp paper towels and plastic wrap.

1

&

&

You decide! Visit www.FoodDialogues.com to vote for Janice and watch her story about growing up in agriculture, raising cattle and kids with her husband Jake and her passion for answering consumer questions about their food.

Janice is one of nine fi nalists in the U.S. Farmer and Rancher Alliance-sponsored search for the top “faces” of today’s agriculture. If selected, Janice will share her family’s story on a national stage and further the dialogue on how food is raised.

Voting ends December 15 and winners will be announced in January 2013.

Janice Wolfi nger. Ohio farmer, mom and…the FACE of today’s farming and ranching?

USFRA is an alliance of more than 70 agriculture organizations and companies that have come together to lead the conversation and answer consumer questions about how we raise food. It is funded in-part by national checkoff programs.

For more information about the beef check logo use and acknowledgment, please contact Lynn Heinze, Vice President, Communications, at the Cattlemen’s Beef Board

lheinze@beefboard.org or 303-220-9890

MyBeefCheckoff.comCattlemen’s Beef Promotion and Research Board

9000 East Nichols Avenue, Suite 215 • Centennial, Colorado 80112 • Phone: 303.220.9890 • Fax: 303.220.9280

Funded by the Beef Checkoff.