Suggested Lead: Dave Zino, Executive Director of the Beef and Veal Culinary Center, which is funded by the beef checkoff, is charged with researching and testing new recipes and then educating the media and consumers. He says spring and summer are prime grilling seasons, but families still enjoy the great taste of beef, even in the winter. Here he offers some safe, healthy grilling tips from the beef checkoff…tape
Cut #1 :28 O.C...”you do that.”
Zino also explains for avid grillers what the checkoff recommends for appropriate grilling temperature...tape
Cut #2 :25 O.C...”to five seconds.”
How many of you have flattened a burger in an attempt to get to the dinner table faster? Zino offers more tips on how to keep that great beef flavor…tape.
Cut #3 :33 O.C...”dinner dot com.”
The checkoff encourages more consumers to put more beef on more grills. For more healthy grilling tips, recipes, and much more, go to www dot beef it’s what’s for dinner dot com (www.beefitswhatsfordinner.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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