The Beef Training Camp Manual, an educational tool funded by America’s beef producers through the beef checkoff, captured the Award of Excellence this week from the International Association of Culinary Professionals in the Consumer Education category. Dave Zino, director of the Beef and Veal Culinary Center, explains.

Cut #1     :16        Outcue: "...at their annual meeting."

Zino said the Beef Training Camp Manual, used by many retailers as a training guide for their meat case managers and employees, was chosen over some formidable competition.

Cut #2     :14        Outcue: "...that we competed with."

The Beef and Veal Culinary Center is one of the checkoff-funded programs managed by the National Cattlemen’s Beef Association on behalf of the Cattlemen’s Beef Board. But Zino says the award reflects a team effort by several NCBA departments.

Cut #3     :14        Outcue: "...that we competed with."

EDITOR’S NOTE/CLOSING: Find complete information on the Beef Training Camp Manual at www.beefretail.org.

The national Beef Checkoff Program is administered by the Cattlemen’s Beef Board, a group of 108 beef producers appointed by the Secretary of Agriculture.  They represent producers from coast-to-coast and volunteer their time to help identify programs that can help increase beef demand.  The checkoff was created in the 1985 Farm Bill, with oversight provided by the U.S. Department of Agriculture.