The Nebraska Beef Quality Assurance program is a voluntary educational program for beef producers statewide. The program is managed and administered by Nebraska Cattlemen and is jointly supported by the Nebraska Beef Council (NBC), the University of Nebraska (UN) and the Nebraska Veterinary Medical Association (NVMA). The mission of BQA is to maximize consumer confidence and acceptance of beef by focusing the producer’s attention to daily production practices that influence the safety, wholesomeness and quality of beef and beef products.
Since its inception more than 4,000 Nebraska beef producers and ranch/feedlot employees have been trained and certified in BQA. Certified producers have received hands-on training and education encompassing the BQA guidelines and technical assistance through Nebraska Cattlemen, NC-BQA certified veterinarians and University of Nebraska extension staff.
By participating in the NC-BQA program and adopting BQA production practices, you are positioning your business to take advantage of opportunities that lie ahead. Making a commitment to BQA isn’t just the right thing to do for the consumer, it can also open doors to new marketing opportunities for participating producers. BQA can also help you become more competitive as a producer. Your active participation in this program is beneficial to building up the world’s image of Nebraska Beef.
NC-BQA RESOURCES:
NC-BQA REFERENCES
A copy of the following references can be obtained by contacting Nebraska Cattlemen or sending an send an e-mail to bqa@necattlemen.org.
Glossary of Terms
Livestock Biosecurity Checklist
Cattle Behavior and Facilities Design
Classifications of Drugs
Critical Control Point Charts
Feed Additives and Medication
Nutritional Management
Ruminant Ban Fact Sheet
Source and Process Verification
Care of Vaccine Syringes
NCBA’s Cattle Care and Handling Guidelines
If you cannot access any of the files in the format above or if you would like a Word file or a hard copy of the manual, please send an e-mail to bqa@necattlemen.org. Please remember to include your e-mail and/or mailing address.