Taiwan’s Top Restaurants
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Rising beef prices have inspired many of Taiwan’s top restaurants and hotels to partner with the beef checkoff to develop creative new dishes with more affordable cuts, including the petite tender and the clod heart.
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.