Checking In on the Beef Checkoff- Industry Partners with Chefs to Bring Consumers New Beef DishesWed, 24 Oct 2018 11:34:34 CDT
Checking In on the Beef Checkoff is a new series the Radio Oklahoma Ag Network and the Oklahoma Farm Report is proud to offer in partnership with the Oklahoma Beef Council. Over the next several weeks, we invite you to join us as we highlight some of the efforts being undertaken by the Beef Checkoff to promote beef on behalf of producers. This week, Heather Buckmaster, executive director of the Oklahoma Beef Council, visits with us about the Checkoff’s recent work with the Research Chefs Association. Listen to Buckmaster speak with Radio Oklahoma Ag Network Farm Director Ron Hays about this topic, by clicking or tapping the LISTEN BAR below at the bottom of the page.
“The Research Chefs Association is a leading professional community for food research and development. What you need to know about them is they influence menu decisions every single day with consumers,” Buckmaster explained. “In September, chefs from the National Cattlemen’s Beef Association (a contractor for the Beef Checkoff) partnered with the RCA to host a webinar on one of the biggest trends in food service - new beef cuts.”
From the Sirloin Bavette to the Petite Tender and the Coulotte and the Tri-Tip - Buckmaster says restaurants are branching out beyond traditional middle meats to give consumers new beef dishes to choose from. The initial research in this area, in fact, was funded through the Beef Checkoff. That research yielded some of the first cuts now seen on menus in restaurants like the popular Flat Iron Steak.
For more stories about what your Beef Checkoff is doing, visit www.oklabeef.org.
Listen to Buckmaster and Hays discuss the recent collaboration between the Checkoff and the RCA.
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