Beef Cutting and Cooking
Contact: , 308-697-3486;
Beef will have a presence at the American Culinary Federation's (ACF) 2013 Northeast Regional Conference in Verona, N.Y., on March 17-20. Through a national checkoff partnership with the New York Beef Industry Council, the checkoff will sponsor a trade show booth to make new contacts and distribute informational materials to the 500+ conference participants. The beef checkoff also will sponsor two culinary seminars during the conference. The first seminar will feature Kari Underly, author of The Art of Beef Cutting and Chef Mary Ann Kiernan from Syracuse University, performing a tandem beef cutting and cooking demonstration. The second seminar will be a beef, veal and wine-pairing session.
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.