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Beef in Public Schools

The Loup City Pubic School Board of Education is considering the possibility of starting a Beef in Public Schools program.  We were introduced to this program at the NASB State Convention in November.  Mr. Dahlberg, Mrs. Sekutera, and Board Member Ron Mroczek also attended the Beef in Schools Summit that was held in Hebron in February.  Click here the handout of information that was given to us at the Summit, including what other schools are doing with their Beef in Schools Program.

Purpose:

1. To provide locally produced beef for the school lunch program.
2. To potentially save money on commodity purchases.
3. To provide educational opportunities for students to learn about where beef comes from and its nutritional value.

Overview:  Local producers can donate cattle to the school for processing.  Local businesses and individuals can also donate money to the program for processing, transportation, and storage of the beef.  The beef will then be used by the school lunch program.

Donations:

1. Producers that donate to the program will be given a form for tax deduction purposes.  The value of the cattle will be determined by the producer.
2. Monetary donations given to the Sherman County Foundation through the Loup City schools Fund and would be tax deductible.

Slaughter and Processing:  Beef must be slaughtered, processed, and packaged in a USDA approved facility.  A list of approved facilities will be maintained by the Superintendent's Office.

Choice Cuts:  Most of what the school will use will be ground beef and stew beef.  There are numerous options for the choice cuts, which would be determined at the time of donation.  The producer can either request the choice cuts for themselves, some may be used by the school, or the school may be allowed to raffle off the choice cuts in order to help with the cost of the program (and to hopefully expand it to include more Farm to School Lunch programs).

Transportation and Storage:  Beef must be transported by refrigerated trucks and must be stored according to food safety requirements.  The school will look into purchasing a separate freezer for the beef from this program to remain separate from everything else.

Lunches:  The use of locally produced beef will be determined by the amount donated.  We will indicate on the school menu when local beef is used. 

For further information, you can contact Blake Dahlberg at the school.  For suggestions or ideas for the program, you can contact Blake Dahlberg, Bonnie Sekutera, Ron Mroczek, Scott Friesen, or Tami Heil.

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