Educating Restaurants about Beef | Checkoff Chat

Educating Restaurants about Beef | Checkoff Chat

Checkoff programs conduct demonstrations for restaurant chefs to learn more about preparing beef cuts. Click to watch video.

Q: Are national restaurant chains educated about beef?

A: Absolutely. In fact, in January the checkoff demonstrated cutting methods for the sirloin, loin and ribeye for a large national casual-dining restaurant chain, educating restaurant personnel about the flexibility of these middle meats when alternative cutting methods are applied. The training included discussion of menu concepts to add new and extend beef menu items. Participants included culinary research and development, marketing and procurement disciplines.

The checkoff will continue to support the chain as they evaluate and determine opportunities to promote beef on their menu. See what’s available for foodservice operators from BeefFoodService.com.

Read more about the Beef Checkoff Programs in our Checkoff Chat Series with the Montana Beef Council. Click here to submit your own questions to be answered in future posts.

About the Beef Checkoff
The Beef Checkoff Program (MyBeefCheckoff.com) was established as part of the 1985 Farm Bill. It 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 $1 and forward the other 50 cents to the Cattlemen’s Beef Board, which administers the national checkoff program, subject to USDA approval. The Montana Beef Council was created in 1954 by cattlemen as a marketing organization for the Montana beef industry and is organized to protect and increase demand for beef and beef products through state, national and international beef promotion, research and education, thereby enhancing profit opportunities for Montana beef producers.