Suggested Lead: As more and more Americans are dining away from home, restaurants have become an increasingly important part of the demand picture for beef. Taco Bell, Boston Market and Quiznos have all partnered with the Beef Checkoff in promotions to get more beef on more menus. Now there’s Beef University – a checkoff-funded initiative aimed at keeping beef at the center of restaurant plates.
Brian Healey, Chair of the Beef Food Service Committee and an Oklahoma beef producer, explains how and why Beef University was created…tape
Cut #1 :14 O.C...”and food service.”
Dave Zino, Executive Director of the Beef and Veal Culinary Center, says they were getting a lot of calls from food service operators asking about developing a piece that was all-encompassing about beef …tape.
Cut #2 :15 O.C...”and beef flavor.”
Tom Hotz, Chair of the Beef New Products Committee and an Iowa beef producer, says the Beef University provides materials for restaurant operators, chefs and anyone in the food service industry interested in learning more about beef...tape
Cut #3 :12 O.C...”help our industry.”
And, there has already been a positive reaction to the checkoff-funded Beef University among food service operators, a key audience for beef producers since more than half of the consumer food dollar in the U.S. today is spent away from home.
For more information go to www beef food service dot com (www.beeffoodservices.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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