The Oklahoma Beef Council in partnership with the Kansas, Missouri, and Nebraska beef councils hosted Nutrition Adventure in May. The two-day, immersive educational event was designed to connect registered dietitians with the people and practices behind beef production.
Held in the greater Lincoln, NE area, the checkoff-funded event welcomed 25 dietitians from 15 states, representing a range of specialties—from university foodservice directors to nationally recognized social media influencers. While their roles vary, these professionals all have one thing in common: they shape how consumers view food.
Science, Skills and Firsthand Experience
Day one focused on the science of beef and practical skills dietitians can take back to their clients. Dr. Tryon Wickersham, a ruminant nutritionist from Texas A&M University, opened the event with a presentation on beef sustainability.
Nutrition directors Abby Heidari (KBC), Mitch Rippe (NE), and Sheri Glazier (OK) led a session titled Fueling with Flavor: The Power of Beef Nutrition, which unpacked beef’s nutritional profile, common labeling terms, and popular cuts.
Attendees also participated in a culinary experience at Sysco, where they explored value-based cuts like the Denver steak and chuck eye through a “Chopped”-style competition. A multi-sensory tasting session followed, helping participants better understand beef’s texture and flavor—key for dietitians working with picky eaters or clients who struggle with food textures.
Tackling Misinformation with Transparency
To help clear up misconceptions, day two focused on the full beef production story. Dietitians toured Cargill’s Schuyler, NE, facility to observe beef processing firsthand—an experience many described as eye-opening.
“This was probably my favorite part of the trip,” shared one attendee. “Seeing the logistics, precision, and talent inside a processing plant really changed how I understand food production. More dietitians need to see this.”
The group also visited a seedstock operation, feedyard, cow-calf ranch and the Klosterman Feedlot Innovation Center at the University of Nebraska–Lincoln (UNL). The day concluded with an expert panel featuring Ryan and June Loseke, veterinarians and feedyard owners; cow-calf producer Justin Heldt; Dr. Jessica Sperber with UNL; and Cargill representatives.
No topic was off-limits, from the use of antibiotics and hormones to handling practices and consumer concerns. The open dialogue gave dietitians new language, stories, and confidence to take back to their practices.
Why This Matters for Beef Producers
Registered dietitians influence consumer choices every day through patient counseling, media appearances and online platforms. Equipping them with accurate, firsthand information is an investment in beef’s future.
“These producers did an outstanding job sharing their passion for beef, breaking down operations, and welcoming us into their world,” one participant wrote in the post-event survey. “It made all the difference.”
Programs like Nutrition Adventure ensure the next generation of health professionals can be trusted advocates for beef, building both credibility and consumer confidence in every bite.
About the Oklahoma Beef Council
The Oklahoma Beef Council is a non-profit led by beef farmer and rancher volunteers serving Oklahoma’s 42,000 farming and ranching families through the Beef Checkoff, a federal commodity program. Its vision is to be a positive difference for Oklahoma farming and ranching families and the greater beef community through serving its mission to enhance beef demand by strengthening consumer trust and exceeding consumer expectations.
