Thorough Education Available At Beef U
Date: Tuesday, February 06, 2007Contact: Stephanie Darling 303/850-3359 sdarling@beef.org
Diane Henderson 303-850-3465 dhenderson@beefboard.org
Thorough Education Available At Beef U
New checkoff-funded foodservice CD gives all but a bachelor’s in beef degree
NASHVILLE, Tenn., (Feb. 1, 2007) – From a definition for “baron of beef” to advice on spicing up the names of beef menu items to tips on fabricating, pricing and ordering beef, the checkoff program’s new Beef U: A Foodservice Guide to Beef offers a colorful course in the history, preparation and presentation of beef.
The two-CD guide includes an interactive presentation builder so users can customize the material to the needs and interests of their audiences, which may include marketing, purchasing, quality assurance or R&D personnel, distributor sales, foodservice operators and culinary schools. Beef U has been specifically designed to include subject matters that are important to these groups.
“This CD is a great resource. The option to customize presentations makes it a very flexible teaching tool, whether it is being used by professionals in the foodservice segment, state beef councils or culinary schools,” Brian Healy, an
The Bottom Line: The beef checkoff’s Foodservice partnerships have had an impact on beef sales/promotions. For example, the total amount of beef sold through foodservice reached nearly 8.4 billion pounds, valued at $25.7 billion wholesale, in Fiscal 2006, representing a 52-percent market share in volume and a 58-percent market share in wholesale value. Through foodservice partnerships between 2001 and 2006, the checkoff invested some $2.4 million, while foodservice invested more than $138.6 million. For each checkoff dollar invested, restaurant chains chipped in more than $57.
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.
Funded by the Beef Checkoff.