Who we are

The Wyoming Beef Council (WBC) was established in 1971 to serve as the promotion, research and education arm of the Wyoming beef industry.  The Council is comprised of five members, who are appointed by Wyoming’s Governor. The members set priorities for the WBC, determine funding allowances and evaluate programs.  They represent all segments of beef production within Wyoming including range cattle, dairy cattle and feedlots. 

WBC programs are funded by the $1-per-head beef checkoff collected on all Wyoming cattle when they are sold. We strive to keep producers informed about where checkoff dollars are being spent. If you cannot find what you are looking for here, please contact us.

Wyoming Beef Council Statue

Wyoming Beef Council Rules

How are your Checkoff dollars spent?

The Wyoming Beef Council is accountable to all who pay the beef checkoff. Below below are some links to show where dollars are being spent. Please check our Publications page for older documents.

Cattlemen's Beef Board

As part of the 1985 Farm Bill, a national Beef Checkoff Program was established, which 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 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 (CBB), which oversees the national checkoff program. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef. The CBB’s 104 members are appointed by and held accountable to the Secretary of Agriculture. CBB members represent all segments of the beef industry including beef, veal and dairy producers, and importers. 

Federation of State Beef Councils

The Wyoming Beef Council is also affiliated with the Federation of State Beef Councils, or the “Federation Division” of the National Cattlemen’s Beef Association, headquartered in Denver, Colorado. Beef promotion, information and research programs are coordinated between the 44 state beef councils, the Cattlemen’s Beef Board, and the National Cattlemen’s Beef Association and other beef checkoff contractors.  

Beef promotion efforts include the popular "Beef. It’s What’s for Dinner.®" Advertising campaign. New marketing efforts are focusing on promotion of value-added, fully cooked beef products designed to meet today’s consumers’ needs of quick, convenient meals. Other examples of current Beef Council programs include nutrition education for health professionals, consumer educators and the public; foreign market development for beef and partnerships with retailers and food service operators to keep beef 'center of the plate.'

The Wyoming Beef Council is one of 44 Qualified State Beef Councils that make up the Federation of State Beef Councils.  Fifty cents of every checkoff dollar collected is sent to the Cattlemen’s Beef Board which oversees checkoff programs. The remaining 50 cents is used at the discretion of the members of the Wyoming Beef Council for state, national or international programs. The priorities, investments and goals of the Wyoming Beef Council  are detailed in the  Wyoming Beef Council Marketing Plan. 

Facts about the Beef Checkoff

The checkoff is a producer-funded marketing and research program designed to increase domestic and international demand for beef. This can be done through promotion, research and new product development, and a variety of other marketing tools. The Cattlemen's Beef Board and USDA oversee the collection and spending of beef checkoff funds.
As mandated by law, checkoff dollars must be invested in programs to increase consumer demand for beef, and to create opportunities to enhance producer profitability. The Beef Promotion and Research Act defines six program categories: promotion, research, consumer information, industry information, foreign marketing and producer communications. It’s important to note that the law does not allow checkoff dollars to be invested in production research.
By law, all producers selling cattle or calves, for any reason and regardless of age or sex, must pay $1 per head to support beef promotion, research and information through the Beef Promotion and Research Act. The buyer is generally responsible for collecting $1 per head from the seller, but both are responsible for that the dollar is collected and paid. In addition, the checkoff also is collected at the same rate on every live beef animal imported and at the equivalent rate of $1-per-head on all beef products that are imported [import assessments were about $6.3 million in 2012.]
The fundamental goal of every checkoff program is to increase commodity demand, thereby increasing the potential long-term economic growth of all sectors of the industry. The overwhelming majority of beef and dairy producers say their beef checkoff has value for them in many ways. (Beef Producer Attitude Survey, Aspen Media & Market Research, Jan. 2012, a random survey of 1,200 beef producers nationwide with a ±2.8% margin of error).
No producer is exempt from the checkoff, according to the Act. Buyers who resell cattle no more than 10 days from the date of purchase may file a non-producer status form and avoid paying an additional dollar. They are, however, responsible for remitting collected funds and reporting any transaction to the qualified state beef council. [More recently, producers of 100 USDA percent certified organic products were exempted from most commodity checkoffs in separate legislation, but they must reapply for this exemption annually.]
USDA can assess a civil penalty of up to $7,500 per transaction [the sale of one animal] plus late fees.
The Act holds the answer to both of your questions: First, the act says that 50 cents may stay in the state to conduct qualified programs, but the other 50 cents must go to the Beef Board. Second, the act also created a funding authority – the Operating Committee – with representatives from the states and Beef Board to make sure efforts funded by the checkoff are coordinated.

For more information contact the WBC or visit the Cattlemen's Beef Board on the web.