Veal Cooking Competition Held In New York City
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As part of its “Go to Market” strategy, the checkoff-funded veal program held a cooking competition in New York City for top U.S. chefs, challenging them to develop original veal dishes using several new veal cuts. The competition was held at the
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.
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