National Foodservice Beef Backer Award Winners Announced
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Distinguished checkoff-funded award honors exemplary beef restaurants nationwide
Today the Beef Checkoff Program announced winners of the 2010 National Beef Beef Awards at the Annual Cattle Industry Conference in Denver, Colo. Each year, three restaurants are recognized for their efforts in menuing and marketing beef. This year’s national winners included The Hitching Post I & II (
“Industry reports show beef dollar sales are up 10 percent. Thanks to foodservice professionals’ creativity and passion for our product, beef has not only gained sales momentum, but also remains at the ahead of new menu trends. It is important that we recognize and thank establishments that are providing outstanding beef-eating experiences away from home,” notes
Owner and Manager Frank Ostini was flattered to accept the award for the “Independent Restaurant” category on behalf of his family’s restaurants, The Hitching Post I and II. “Our restaurants have been serving patrons high-quality beef for almost 60 years. Dedication to tradition and attention to preparation make our steaks truly exceptional. By using both old and new methods of beef preparation we have developed an exciting menu which is uniquely our own,” says Ostini.
The Hitching Post delivers on its promise to give its guests expertly-cooked, delicious steaks. “We work with simple preparation methods indigenous to this part of
On behalf of the Ponderosa® and Bonanza® Steakhouse restaurant chain, Homestyle Dining LLC was delighted to receive the “Chain Restaurant” National Beef Backer Award. Headquartered in
In the summer of 2010, Homestyle Dining LLC, with the support of Ponderosa and Bonanza franchisees across the country, launched a system-wide retail campaign in the
Red The Steakhouse took home the “Innovator of the Year” title. Executive Chef Peter Vauthy says, “We like to think of beef as a partner in our business rather than just a product. We are so proud to be recognized for something that we consider an integral part of who we are as an operation.” Vauthy attributes Red The Steakhouse’s success to its cutting edge menu and excellent quality ingredients. “Red The Steakhouse only uses the highest quality beef, for every dish from meatballs to made-to-order steak tartare, we want the quality of our food to match the integrity and intensity of what we do here. We want our wait staff to feel empowered by the product they offer, you can hear the pride in their voice when we talk about the food we serve, where it came from and the relationship we have with our purveyor.”
Red The Steakhouse is constantly offering fun twists on traditional steaks. “We have a bone-in filet that our patrons love and for Valentine’s Day we are having our porterhouse specially butchered into the shape of a heart,” Vauthy remarks.
Restaurant operators interested in entering the 2011 Beef Backer contest should contact their state beef council.
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.