Beef. It's What's on the Menu
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One-half of the beef sold in the U.S. is served at restaurants, but it takes work to keep it on the menu, especially as supplies get tighter and prices go higher. Recently, the beef checkoff sponsored an event to help some of the nation's top chefs explore creative ways to put beef on restaurant menus. Brian Baxter has more in this report from California.
- Click here to download the full video news release. (.wmv file)
- Click here to download audio only. (mp3 file)
- Click here for the full video script. (Word document)
- View the video on the MyBeefCheckoff YouTube channel.
Contact Melissa Slagle for a broadcast version of this VNR.
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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