Veal Making it on More Menus
Date: Tuesday, January 08, 2008Suggested Lead: Dean Conklin, executive director of the beef checkoff-funded veal marketing program, says the Go-to-Market strategy team helped place four new veal menu items on casual theme restaurant menus across the country…tape
Cut #1 :21 O.C...”to the menu.”
Conklin explains where consumers can find these new dishes and add give their taste buds a treat...tape
Cut #2 :26 O.C...”to their menu.”
Conklin says these four chains help not only add veal to more menus, but expands restaurant offerings to diners…tape.
Cut #3 :30 O.C...”success for 2008.”
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.
Funded by the Beef Checkoff.