New Ways to Menu Steaks
Contact: , 308-697-3486;
To support this year's BEEFlexible foodservice advertising campaign focused on cut utilization and operational efficiencies, the checkoff has launched a new section on BeefFoodservice.com, New Ways to Menu Mainstay Steaks.
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.