Veal on the Menu
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A checkoff partnership with Connecticut-based Rizzuto’s featured a new VLT (Veal, Lettuce, Tomato) sandwich – developed by Rizzuto’s executive chef – at the chain’s restaurants in December. In coordination with that new menu item, the checkoff helped develop an online survey to gauge patrons’ perceptions of their veal-eating experiences (results will be shared here on March 7). This month, the checkoff’s www.VealFoodservice.com site is featuring a video of Rizzuto’s Chef Tony preparing the VLT sandwich and sharing the recipe for it.
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.