Working With Chefs
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The U.S. Farmers and Ranchers Alliance (USFRA), funded in part by the beef checkoff, sponsored the Culinary Institute of America’s Flavor, Quality & American Menus (FQAM) annual leadership forum, Sept. 4-7 in California. Held in conjunction with the University of California, Davis, the forum brought together the nation’s top chefs and foodservice industry leaders to discuss food, share information and ideas, and advance American agriculture, food processing, and the culinary arts.
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.