New Menu Intelligence
Contact: , 308-697-3486;
Cut utilization resources for the top sirloin and top loin now are available on the New Ways to Menu Mainstay Steaks section on the checkoff's BeefFoodservice.com. This demonstrates with operators how they can take cuts they're already buying (ribeye, top loin, top sirloin, etc...) and further fabricate and menu in new, innovative dishes. Resources include downloadable cutting guides, step-by-step cutting Slideshares, recipes, images and menu concepts.
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.