2005 News Archive
CONTACT: Joe Schuele 303-850-3360 joeschuele@beef.org
Beef Training Camp Manual Receives Top Culinary Award
Checkoff-funded guide recognized for educational value to retailers, consumers
DENVER (April 22, 2005) – The Beef Training Camp Manual, a checkoff-funded guide to beef preparation, grading, labeling, terminology and merchandising, was honored this week by the International Association of Culinary Professionals, at the association’s annual conference in Dallas. The manual, which is especially popular with retailers for training and educating meat case employees about all aspects of beef, received the Award of Excellence in the Consumer Education category.
The culinary, retail, research and nutrition programs that collaborated to develop the Beef Training Camp Manual are funded America’s beef producers through the national Beef Checkoff Program, and coordinated on behalf of the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association (NCBA). The NCBA serves as one of the Beef Board’s contractors for checkoff-funded programs.
Dave Zino, director of the beef and veal culinary center for NCBA, said the award reflects the comprehensive, cooperative effort and expertise that went into developing the manual.
“This piece really shows the great cross-functional collaboration between several departments, that has made the Beef Training Camp Manual a huge success, “ said Zino. “It was just a great team effort.”
Terry Wyatt, an Oklahoma cattle producer, Cattlemen's Beef Board member and chair of the beef industry’s Joint Retail Committee, said recognition from such an influential association is particularly rewarding.
“The beef industry is always pleased when checkoff-funded projects are recognized for their excellence,” Wyatt said. “But when the Beef Training Camp Manual is so well received by the International Association of Culinary Professionals, we know we are connecting with a very important audience.”
Retailers and consumers can learn more about the Beef Training Camp Manual at http://www.beefretail.org/BeefTrainingCamp.aspx.
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. The checkoff assessment became mandatory when the program was approved by 79 percent of producers in a 1988 national referendum vote. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef.
Producer-directed and consumer-focused, the NCBA is the trade association of America’s cattle farmers and ranchers, and the marketing organization for the largest segment of the nation’s food and fiber industry.