The Beef Checkoff Program partnered with the Pennsylvania Department of Agriculture to host “Beef & Veal Day” on Jan. 14, during the 99th annual Pennsylvania Farm Show.
As part of its Northeast Beef Promotion Initiative (NEBPI), the national checkoff partnered with the Pennsylvania Beef Council to bring together chefs, culinary instructors and students from across Pennsylvania to kick off the event with multiple beef and veal cooking demonstrations. That included a recipe from Flinchy’s Steak and Seafood House co-owner Dawson Flinchbaugh for Bolognese Sauce Ala’ Flinchy’s with Mediterranean relish, as well as a recipe from Franklin & Marshall College’s Sodexo Campus Dining Executive Chef Thomas J. Long for oat crusted chopped veal steak with warm dried cherry chipotle chutney.
During the PA PreferredT Collegiate Beef Brawl, rival state universities were challenged to a Beef Triathlon in which teams competed in three separate rounds: a beef cut identity portion, trivia challenge and a kitchen skills relay, where they were in a race against time to impress a panel of judges and win the title of Pennsylvania Beef Champion. Judges voted the Delaware Valley College students as the overall winners.
(Photo at left: PA Secretary of Agriculture, George Greig, presents the winning team, Delaware Valley College, with the Grand Prize from the Collegiate Beef Brawl.)
Checkoff staff interacted with hundreds of consumers filtering through the Farm Show Complex and cooking stage. Visitors had the opportunity to enter to win the “Best of Beef” prize pack, and gather lean beef stick samples, recipes and other beef and veal branded items.
To view more photos from Beef & Veal Day, please visit NEBPI’s Facebook page. For more information about your beef checkoff investment, visit MyBeefCheckoff.com.
UNDERSTANDING THE BEEF CHECKOFF PROGRAM
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 may 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
