Checkoff-Funded Research Key to Value Cuts Summit
Contact: , 402-856-2097;
Suggested Lead: Dr. Chris Calkins, Professor of Animal Science at the University of Nebraska, Lincoln, recently conducted a cutting demo on beef value cuts from the chuck roll at the second Value Cuts Summit in Austin, Texas. This program brings together culinary professionals and the meat industry to discuss the potential for underutilized cuts of meat. Calkins is one of many researchers who does work on behalf of the beef checkoff, in conjunction with the Beef Innovations Group, to research the Muscle Profiling Study in hopes of showing producers how value cuts effect demand and how science brings profitability back to their operations…tape
Cut #1 1:10 O.C...”of that carcass”
Calkins says that the Muscle Profiling Study, funded by the beef checkoff, serves as the cornerstone for the Value Cuts Summit and without that, there wouldn’t be a need to have the event. He explains where research has been and where it’s taking the future of the beef industry…tape
Cut #2 :36 O.C...”than anything else”
So what’s in a name? Calkins explains the science behind naming beef cuts…tape.
Cut #3 1:06 O.C...”what the cuts are”
Click here to learn more about the Summit (future Summit, co-sponsored by Meatingplace and Plate magazine) to be held in September 2009). To get more information about new beef cuts and beef products, visit www dot beef innovations group dot com (www.beefinnovationsgroup.com). For more information about checkoff-funded programs, visit www dot my beef checkoff dot com (www.MyBeefCheckoff.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.
Funded by the Beef Checkoff.
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