Fri., Jun 21 02 - Beef Checkoff Funds Greystone Education For Top Chefs

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Through the beef checkoff, a group of 29 influential chefs attended the 4^th annual “Beef. It’s What’s On The Menu” event earlier this month at the Culinary Institute of America/Greystone campus in Napa Valley. According to Oklahoma beef producer Lisa Hefner, chairman of the joint industry Foodservice Committee, the event is aimed at putting beef on more menus throughout America.

Cut #1        :26            Outcue: "...when they buy it."

Hefner says representatives attended from Outback Steakhouse, Disney, the U.S. Army, Red Lobster, ConAgra and many more chain restaurants, noncommercial operations and beef suppliers.

Cut #2        :26            Outcue: "...happen in their restaurants."

According to Hefner, 12 state beef councils provided sponsorships to Greystone to promote local use of beef value cuts.

Cut #3        :27            Outcue: "...as the restaurant owner."

Hefner says the beef industry seeks measurable results from such efforts.

Cut #4        :23            Outcue: "...in our restaurant."

Foodservice programs like the Greystone event are coordinated for the Cattlemen’s Beef Board and state beef councils by the National Cattlemen’s Beef Association through the $1-per-head checkoff.