b'Savoring Success CONTINUED FROM COVER BEEF CHECKOFF and other subject matter experts to create educational and inspirationalH I G H L I G H T SLocated inside the National Cattlemen\'s Beef Associations (NCBA) headquarters incontent for consumer audiences. These partnerships result in multiple video Centennial, Colorado, the Culinary Center is so much more than a kitchenit\'s aseries filmed in the Culinary Center and released on YouTube, social media hub for fostering innovation and culinary exploration. Many Beef Checkoff-fundedplatforms and streaming services. The videos highlight the pleasurable programs and initiatives are housed in this space, including new recipe developmenteating experience and versatility of beef. Recent video series have showcasedProducer Contentand cooking techniques, exploration of new cuts and technologies, influencer and cheffamiliar and famous chefs to attract viewers through:Survey Results partnerships, media tours and foodservice innovation sessions. Whether directly orBeef Substitutes: Turning a traditionally non-beef recipe into a beef recipe. indirectly, all Beef Checkoff-funded programs, from promotion to research to consumerThank you to everyone who participated information, leverage the data and insights generated at the Culinary Center.Making the Most of Your Meals: Making two recipes, with the secondin our producer survey! The Cattlemens being made from leftovers of the first.Beef Board (CBB) set out to understand Tips & Tricks: Chef\'s personal tips for making the best beef meals. Thishow U.S. beef farmers and ranchers felt series garnered 6.7 million video views.about the industry, the Beef Checkoff and CULINARY CENTER EVENTSthe information were sharing to show the Foodservice innovation sessions are also happening in the Culinaryimpact of Checkoff-funded projects. Of Center. Leading companies from quick service restaurants to fast casual tothe nearly two thousand producers who manufacturer partners have worked with the Culinary Center to get help withtook the survey, 48 percent expect sales menu development, explore current trends and market insights, experimentto improve during the next year. Heres with new cuts and cooking methods or expand existing beef items intomore of what producers had to say: new menu concepts. The Beef Checkoff collaborates with a restaurant\'s executive team to explore ways to improve existing beef menu items orWhich topics are you most interested create new items to increase customer satisfaction and beef sales.in relation to how Beef Checkoff HISTORY Dinner. Summer Grilling campaign, whereThe Executive Chef of Outreach anddollars are invested?The official Beef Checkoff Culinary Programinspirational recipes will be categorized asEducation provides culinary expertise,Additionally, educational webinars for industry partners and State BeefTopic Alllaunched when the National Livestock andGrilling Favorites, The Tastiest Burgers, BBQcontent development and education toCouncils, inspiration demonstrations, ideation sessions, cutting and cookingEfforts to address misinformation from Meat Board and the National Cattlemen\'sfor You or Flavorful Smoked Beef Recipes.culinary professionals throughout the beefdemonstrations, influencer video sessions, recipe photography, educationalanti-meat groups and individuals 48%Association merged in1996.The CulinaryThe Beef. Its Whats For Dinner. websiteindustry, including restaurant operators,videos and tours all happen at the Culinary Center.Programs to educate consumers about Center initially operated at the NCAis the central location for all recipes. food service distributors, retailers andSATELLITE MEDIA TOURS the benefits of eating beef 45%office in Chicago before being relocatedIn addition to recipes, cooking guides,manufacturers. This chef also works withEducate consumers and producers to Centennial, Colorado, in 2001.and other consumer information, thereculinary educators and state and nationalAnother compelling use of the Culinary Center are satellite media tours, orregarding benefits of real beef versus45%culinary associations. SMTs. During these sessions, TV and radio stations nationwide dial into thealternative proteinsFrom the beginning, the program has are cutting guides, cut charts, menuCulinary Center to join the Beef. It\'s What\'s For Dinner. team and chat with led to the development of hundreds inspirations and additional culinaryIn addition to recipe development, thebeef subject matter experts, chefs and nutritionists about a predetermined,Programs to educate children and43%of culinary publications, along withinformation for industry professionals. culinary team extensively researchesnewsworthy topic that often also includes beef recipes.Three to four mediaschools regarding beefcountless cooking demonstrations, Promotion and advertising effortsfrombeef cuts, looking for new ways to apply with topics ranging from heart health, tailgating, backEfforts to address negative media/bad39%tours occur annually, press regarding beefproduct tests and many educationalsocial media to traditional print consumercooking techniques like the use of pressureto school, sustainability, summer grilling and the holidays, among others. seminars. Now, the programs culinarianspublications to commercials on streamingcookers, and how to better the craft of beef and chefs are conducting webinars.services like Hulu and Paramount+drivepreparation. The practice of "beef cookery"During a typical media tour, TV and radio broadcasters conduct approximatelyWhat sources are used to obtain Historically, more than 2,500 beef recipespeople back to the Beef. It\'s What\'s For Dinner.also takes place, testing and developing20-25 interviewswithin a number of hours. These interviews are redistributedinformation regarding the cattle industry?optimum cooking times for various cuts ofand posted multiple times, resulting in more than1,000 placementson TV,Topic Allhave been developed, changing over time to fitwebsite. There, consumers are inspired tobeef. Not all people want a recipe; they mayradio and online. Printed magazine and newspapers 77%consumer cooking trends and preferences.try new recipes and purchase beef.want guidance on how to cook a particularThese cumulative efforts drive beef sales and boost consumers\' positive CULINARY TEAM EXPERTISEcut, such as a steak on the grill, or safeperception of beef. In addition to national efforts, the Beef. It\'s What\'s ForEmailed or printed newsletters 66%RECIPE HUB Websites 60%Currently, there are more than 1,000Today, the Culinary Center has grownfood handling techniques. Contributors likeDinner. team also leverages culinary programs on the state level. and evolved from its relatively humblePh.D. meat scientists also come in to adviseOther beef or dairy producers 47%active recipes on the Beef Checkoff-fundedon new cuts and cooking exploration, andSTATE SUPPORTIndustry experts and authorities 44%Beef. It\'s What\'s For Dinner. website, most beginnings, featuring consumer and of them developed by the Checkoff\'sfoodservice food production and testing.nutritionists counsel on nutrition values.State Beef Councils utilize the Beef. It\'s What\'s For Dinner. team to developSocial media 38%culinary team and the rest by influencerTwo in-house executive chefsshare duties,The executive chefs and culinary team alsorecipes, conduct educational webinars for influencers or industry partners, chefs and industry professionals. The Beef.with one focusing on consumers andcollaborate with notable chefs and leadingassist with various on-site events and consult on recipes and other culinaryThe CBB uses this information to help guide It\'s What\'s For Dinner. website receives the other concentrating on business-to- culinary experts from around the globe toneeds. New this year, the culinary team will be supporting State Beef Councilsthe Producer Communications program 8.8 million visitors annually. business efforts.provide consumers with highly engagingwith recipes specifically developed for their market needs. The goal is toand develop stories and updates about the On average, the culinary team develops The Executive Chef of Innovation andcontent and reliable beef information.createeight new recipesdirectly supporting the states this year. Beef Checkoffs demand-driving programs, 25 recipes each year.These recipes areCulinary Services leads the culinaryPROGRAM COLLABORATIONSFrom its inception to its present-day initiatives, the Culinary Center is adelivering the information to producers in typically in line with seasonal campaigns,catering and recipe development functionshub for innovation and collaboration, shaping the landscape for the Beefmultiple convenient formats.as well as product culinary exploration.Beef. It\'s What\'s For Dinner. partners withCheckoff\'s promotional efforts and driving beef sales.like the upcoming Beef. It\'s What\'s Forcelebrity chefs, culinary instructorsSource: Cattlemen\'s Beef Board (Jan. 2024) 2023 Producer Content Survey Results. Explore all the beef recipes and resources at BeefItsWhatsForDinner.com. '