Beef Checkoff Works to Develop New Cuts and Make Beef Quick and Easy for Today's ConsumerFri, 04 Dec 2015 15:49:56 CST
One of the reasons the dollar per head beef checkoff has proven to be so valuable to cattle producers are the research dollars used to develop value-added cuts. Beef Checkoff Executive Chef Dave Zino said these value cuts have been a real win-win for the consumer and the cattle industry. In working for the beef checkoff for the past 15 years, he has seen the Flat Iron Steak go from being unknown to being menued in independent and chain restaurants.
The beef checkoff also has the Beef Alternative Merchandising (BAM) program to stimulate beef sales. In recent months this has helped restaurants handle larger carcasses and maximize profitability. Thicker cut steaks cook better and the thinner a steak is cut, Zino said the less steak integrity it has. By cutting a strip loin length wise, then into smaller, thicker portions, he said the consumer gets a better eating experience and a more desirable portion size.
The beef checkoff has also introduced a whole lineup of videos to help consumers cook beef. The Millennial generation (those born between 1980 and 2000) have become a key target audience, because they account for about a fourth of the U.S. population and about a third of all adults. Zino said the videos show how easy it is to cook beef. The website beefitswhatsfordinner.com offers several resources, such as showing in three simple steps how to cook beef. This includes grilling, broiling, pan frying, stewing, stir-frying and much more.
While beef demand is at all-time high, there is still a need to provide consumers with a great eating experience every time. Zino said the more the beef industry can do to educate on the proper cooking techniques, the better off the beef industry will be.
Radio Oklahoma Network Farm Director Ron Hays featured Zino on the Beef Buzz feature. Click or tap on the LISTEN BAR below to listen to today's Beef Buzz.
For recipes or cooking instructions, click here.
The Beef Buzz is a regular feature heard on radio stations around the region on the Radio Oklahoma Network- but is also a regular audio feature found on this website as well. Click on the LISTEN BAR below for today's show- and check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today.
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