Training Middle East Chefs

Contact: , 308-697-3486;

Date: Thursday, August 29, 2013

Chefs representing a spectrum of foodservice venues ranging from leading hotels and restaurants to airline catering and culinary institutes participated in two workshops in Dubai and Abu Dhabi recently to learn more about underutilized cuts of U.S. beef and their application in a variety of foodservice settings.



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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.
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