The beef checkoff’s culinary staff has the opportunity to attend numerous events throughout the year, such as the Midwest American Culinary Federation Conference, where they have the opportunity to work hands-on with chefs and culinary educators who are in charge of menu development. Beef checkoff executive chef Dave Zino tells us more.
“I kind of call them our frontline influencers – you know they determine menus, they determine costs – and with our current economic situation and beef prices a little high, I think it’s important for us, for the checkoff, to be in front of them. Showing them that we have alternate cuts, there’s alternate ways to menu things, there are ways to extend the menu in ways that it keeps beef front and center as well as helps their bottom line.”
Chef Zino explains why this is such a critical audience for the checkoff.
“Oftentimes a lot of restaurant chains feel that it’s critically important that their folks get an education in beef. What’s interesting is is that when you’re around it for as long as I’ve been, you assume that everyone knows as much as you do regarding beef. I’m always amazed, especially with chefs, at how much they don’t know and how willing they are to get the information.”
Most recently, Chef Zino held a beef and wine pairing seminar that showcased three beef dishes. He explains that as consumer taste palettes change and economics change, the beef industry continues to adapt menu offerings to fit.
“First and foremost, it would probably be how they can menu it cost-effectively and with all the work the checkoff has done throughout the years with muscle profiling studies, we’ve got a lot of ammunition in the tank to go out there and provide them with the tools they need to manage it. One of the great things is that we provide choices whether it be conventionally raised beef, grass-fed beef, natural beef, organic beef… the restaurateur, the chef, has many options to provide their customers with choices in beef that are right for their environment.”
For more about your beef checkoff investment, visit MyBeefCheckoff.com.
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.
Source: The Beef Checkoff Program
