Grants to USA culinary schools and programs, vocational schools, and training kitchens in New England and Mid-Atlantic states to purchase fresh beef and veal for educational uses. The goal of this grant program is to enable an ‘above and beyond’ in-class educational opportunity to enhance student knowledge of beef cutting, cookery, nutrition, and safety. Schools must be located in Maine, New Hampshire, Vermont, Massachusetts, Rhode Island, Connecticut, New York, New Jersey, Pennsylvania, Maryland, Delaware, Virginia, or Washington, DC.

The intention of the program is to enable schools the ability to offer an ‘above and beyond’ beef educational experience in the classroom. Grants are intended to offer classes that teach beef cookery a special opportunity for a ‘Beef & Veal in the Culinary Classroom’ lesson/experience. Please reserve the grant funding for those classes that are most likely to benefit from this educational experience. Examples of such lessons/experiences can include, but are not limited to subprimal or primal cutting demonstrations that ideally pair with cooking lessons utilizing the fabricated cuts from the cutting demo, cooking lessons highlighting the various properties and cooking attributes of beef muscles, cooking contests/competitions among students to encourage innovation recipe development or mastery of challenging skills…etc.

The beef and veal can only be used for in-class cutting and/or cooking demonstrations or hands-on beef cookery lessons/student competitions with the intention of encouraging hands-on application and enhancement of student knowledge of beef cutting, cookery, nutrition, and safety.