EmailMeForm
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Membership recommendation is made by the Executive Committee following review of the membership application typically the first Tuesday of the month. New member acceptance is voted upon at the Board of Directors meeting typically held on the fourth Wednesday of the month. Following Board approval, you will receive a GRSB Membership Letter of Agreement for your signature as well as a dues invoice.
The complete name of the organization as you would like it included on the Membership Letter of Agreement:
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Sustainability/organization website address:
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Which constituency group do you feel your organization would fit best? (NOTE: Consulting and Observing members do not have voting privileges.)
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PRODUCER/PRODUCER ORGANIZATION - Producers, organizations and associations who are actively engaged in the ownership and management of live cattle used to produce beef
CIVIL SOCIETY - Academic institutions, non-government and non-commercial institutions, foundations and associations with a stake in the beef value chain
ALLIED SERVICES and INDUSTRIES - Organizations and associations who supply producers with goods and services
PROCESSING - Organizations and companies who process live cattle and beef into salable product
RETAIL - Organizations and associations who bring beef and beef‐related products to consumers
CONSULTING - Individuals or organizations such as regulatory authorities, governmental agencies, consulting and auditing firms and donor organizations, which do not belong to one of the five constituencies, may request membership as Consulting Member
In order to be placed in the proper dues level within the constituency group, please tell us the amount of your annual turnover or gross revenue or the number of head of cattle you produce:
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Contact Information
Complete contact information of the person who will be the PRIMARY CONTACT for the organization for the overall coordination of the relationship:
Contact Name
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Title
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Email Address
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Complete Postal Address
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Business Telephone Number
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Mobile Number
Business Facsimile Number
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