The Montana Association of Family and Consumer Sciences (AAFCS-MT), in
collaboration with the Montana Beef Council (MBC), launched a successful educational
initiative during the 2023-24 academic year. By awarding mini-grants to schools, the program
aimed to enhance culinary education and nutrition awareness through hands-on activities
centered on higher value cuts of beef. This effort, “Beef: A Healthful Choice to Build a Stronger
Montana,” impacted over 850 students and educators across the state, helping students explore
culinary techniques, nutrition, and the value of beef.
The program awarded $2,500 in gift cards to 23 educators, enabling the purchase of various beef
cuts for use in culinary and nutrition labs. Participants included Family and Consumer Sciences
(FCS) educators and community extension agents. The program reached 857 individuals,
fostering not only student engagement but also community involvement.
Key Activities and Outcomes
Educators integrated beef into their curriculums through diverse activities, including cooking
competitions, beef cut analysis, meal planning, and recipe experimentation. Highlights from
participating schools included:
1.Fairfield Schools: A field trip to a local butcher shop and feedlot provided students
insights into the beef production process before heading back to the classroom for
hands-on beef preparation
2.Beaverhead County High School: Students practiced cooking filet mignon and prime
rib, mastering pan-frying and basting techniques.
3. Big Sky High School: Participants learned about beef anatomy and fabricated cuts under
the guidance of local butchers.
4. Flathead High School: Students smoked beef jerky, prepared fajitas, and made rich stock
from roasted marrow bones, exploring advanced culinary techniques.
The grant allowed students to work with premium beef cuts typically outside their schools’
budgets, fostering confidence and skills in handling high-quality ingredients. One student
remarked, “I didn’t believe I could cook Country Fried Steak at home until I successfully
prepared it in class.”
Broader Impacts
Teachers reported that hands-on labs not only enriched culinary skills but also imparted lessons
on nutrition and the sustainability of beef as a protein source. Teachers leveraged the MBC
website resources and incorporated them into expanded lesson plans. For many students, this was
their first exposure to higher-end cuts, igniting curiosity and excitement about cooking and meal
preparation.
Furthermore, the program’s benefits extended beyond students. Families were indirectly
influenced as students brought newfound knowledge and enthusiasm into their homes. Several
educators emphasized the importance of financial support, noting that these experiences would
not have been possible without the MBC grant.
Conclusion
The Montana Beef Mini-Grant Project has proven to be an invaluable tool for enhancing culinary
education and promoting beef’s role in a nutritious diet. By encouraging students to explore
diverse cuts and preparation methods, the initiative has laid a foundation for lifelong culinary
skills and informed food choices. As one educator put it, “This grant was a game-changer for our
culinary classes,” underscoring its transformative impact on Montana’s FCS program.
Check out more information about the Montana Beef Council throughout the year on Facebook,
Instagram, or by visiting www.montanabeefcouncil.org.
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MBC/AAFCS-MT
