K-12 School Foodservice
School meals can play an influential role in a child's development of a healthy eating pattern. For some, school meals can provide two thirds or more of their daily caloric intake.
Beef-Up School Lunch
As a nutrient-dense, high-quality lean protein, beef is a flavorful food which can be a foundational part of dietary patterns and healthful school meals. Providing high quality protein, zinc, iron, choline, phosphorus and B vitamins including B6 and B12, beef makes a perfect complement for other healthy foods on the plate like vegetables, fruits, whole grains and dairy -- which all provide their own unique mix of nutrients like vitamin C, folate, calcium, potassium and dietary fiber.
Beef Resource Guide for K-12 School Foodservice
The School Foodservice Beef Resource Guide aids school foodservice professionals in understanding the significance of incorporating beef in menus and utilizing locally sourced options. It covers a range of topics including information on:
- Beef cuts for school lunches
- The importance of beef nutrition for adolescents
- Storage and preparation tips for frozen and thawed beef
- Using the Meat/Meat Alternatives (M/MA) crediting guide with local products
- An assortment of credited, large quantity beef recipes
Safe & Delicious
Cooking with Ground Beef in School Kitchens
In this video, Chef Irene Pawlish, in partnership with the Wisconsin Beef Council, reviews best practices for cooking with raw ground beef in school food service kitchens. She will demonstrate needed food safety practices, demonstrating bulk batch preparation and cooking and how to make a cheeseburger meat sauce over mashed potatoes in the oven and on stovetop.
Cooking Ground Beef in Schools
Beef Stir Fry Tips
In this video, Chef Irene Pawlish, in partnership with the Wisconsin Beef Council, reviews best practices for cooking with raw ground beef in school food service kitchens. She will demonstrate using raw ground beef as a whole muscle substitute in a beef stir fry made in the oven and tilt skillet.
How to Buy & Credit Local Beef
Chef Irene's Smash Burgers & Meatballs
In this video, Chef Irene Pawlish, in partnership with the Wisconsin Beef Council, reviews beef purchasing practices and how to credit locally purchased beef, working through multiple examples. She will also demonstrate using local beef to make meatballs and smash burgers from scratch.
Resources for School Nutrition Professionals
School Nutrition Recipes
Beef. It's What's For Dinner.® has partnered with Healthy School Recipes. Visit their site for nutritious beef recipes that keep students fueled for the classroom, by supporting optimal growth and cognitive development.
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Beef's Importance for Tweens and Teens
Nutrition is important throughout life, and it’s essential to build a strong foundation of diet variety, nutrient density, and healthy habits during childhood and adolescence.
Beef For Business
Stay ahead of what’s shaping beef on today’s menus with the latest consumer insights, industry updates, cut information, and menu inspiration. Explore the trends driving demand and discover new ways to elevate your offerings.
School Foodservice Fact Sheet
Meat/meat alternates have always been integral to the school lunch program but in the 2012-2013 school year a new National School Lunch Program required what USDA refers to as a “weekly range” for meat/meat alternates. This is intended to help schools offer age appropriate meals within the required calorie range. Under these guidelines and depending on grade level, kids may be offered more ounces of meat/meat alternates than under the previous guidelines.
Cornell Farm to School Program
Cornell Farm to School equips educators to share their knowledge across the classroom, cafeteria, and community through professional development; turnkey educational resources including lesson plans and toolkits that integrate farm to school concepts; experiential learning collaborations; and program evaluation.
K-12 School Foodservice Recipes
Beef up your school menu! Get USDA-approved beef recipes tailored for K-12 foodservice and the National School Lunch Program.
