Beef Board Hires Chief Financial Officer
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The Cattlemen’s Beef Board (CBB) is pleased to announce the hiring of Katherine Ayers as Chief Financial Officer. As the Board’s CFO, Katherine will be responsible for all of the financial affairs of the Board, including accounting, financial reporting, budgeting, revenue projections, banking, collections and auditing.
“Katherine brings a knowledge of checkoff contractors and state beef councils that is very unique. This knowledge, combined with Katherine’s solid financial experience, makes her a great fit for the position,” says Tom Ramey, Chief Executive Officer for the Beef Board. “Katherine already knows many of the people and processes she will be working with on a regular basis, which will allow her to make an immediate contribution to the Board’s operations. I have the utmost confidence in her abilities.”
Katherine has been contracting with the Board for the past three years to perform contractor compliance audits and state beef council financial reviews.
Prior to that, she was an auditor, specializing in non-profit organizations, for Pitts and Pitts in Allen, Texas; held several financial positions with both EDS in Plano, Texas, and IPS Card Services in Fort Worth (a former subsidiary of First Data Corp) and was a senior auditor with Ernst & Whinney in Fort Worth. She earned her Bachelor’s of Business Administration in Accounting from the University of Texas at Arlington and her CPA from the state of Texas.
Katherine and her husband, Duane, have two sons, Cameron, 19, and Calvin, 14.
For more information about the beef checkoff, visit MyBeefCheckoff.com.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
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