The checkoff is launching a newsletter for culinary professionals. The Trendsletter, which launched this month, will be a quarterly publication to educate and inform audiences about the latest culinary trends relating to beef. That will include showcasing new flavoring ideas for beef (like infused sea salts), new cooking equipment (have you seen the “Personal Pie,” a nonstick electric press that makes four small pies in minutes?) and interviews about beef dishes and trends with top chefs. To join the distribution list for The Trendsletter, contact Kristin Snow.