Suggested Lead: Dave Zino, Executive Director of the Beef and Veal Culinary Center, which is funded by the beef checkoff, joins us again after recently hosting a group of Chinese Chefs at the culinary center. The visit is sponsored through a partnership with the U.S. Meat Export Federation (USMEF)…tape
Cut #1 :34 O.C...”language of food.”
With the support of the beef checkoff, the culinary center is able to host these groups and capture this international flavor in new beef recipes. This ongoing sharing of information also fosters worldwide relationships and helps put unique beef recipes on more plates, says Zino...tape
Cut #2 :42 O.C...”top-notch cuisine.”
Local foodservice partners also welcome these international chefs by hosting off-location educational tours…tape.
Cut #3 :21 O.C...”they come in.”
The test kitchen continues to cook up some savory beef recipes from both the U.S. and visiting international chefs. For recipes and more information go to www dot beef it’s what’s for dinner dot com (www.beefitswhatsfordinner.com) or www dot USMEF dot org (www.usmef.org).
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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