Suggested Lead: Tom Hotz (pron. “huts”) is a farmer-feeder from Lone Tree, Iowa, and chairs the beef checkoff’s Joint New Product and Culinary Initiatives Committee. He says the checkoff continues to define new cutting guides and culinary applications for the same old muscles, creating consistency among users…tape
Cut #1 :16 O.C..."are very exciting."
Hotz says BIG strives to understand grocer, restaurant operator and consumer needs by keeping abreast of trends and conducting primary research. Consumer testing has taste buds overwhelmed with enjoyment...tape
Cut #2 :30 O.C..."a Ribeye roast."
Hotz also notes that this checkoff-funded research not only provides what consumers want, but also adds value to the beef producer…tape.
Cut #3 :22 O.C..."we’re all about."
It’s worked before - the Flat Iron and Petite Tender added $50 to $60 a head to the value of the chuck. The industry hopes these new chuck roll cuts will do the same for producers this year. For more information about checkoff activities, visit www dot beef board dot org (www.beefboard.org) or www dot beef innovations group dot com (www.beefinnovationsgroup.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. For more information, visit www dot beefboard dot org (www.beefboard.org).
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