Fri., Sep 13 02 - Beef Value Cuts Create Win-Win Opportunities

Suggested Lead:

There are no losers connected to the beef industry’s new value cuts program, according to Lexington, Kentucky beef producer Lee Hall. Hall, chairman of the Joint New Product & Culinary Initiatives Committee, says beef value cuts benefit consumers, processors and producers. The program began three years ago in an effort to create more value for the chuck and round, Hall says.

Cut #1        :20            Outcue: "...both ends of the carcass."

According to Hall, the new cuts allow consumers to buy quality steaks at a reduced cost.

Cut #2        :20            Outcue: "...more ways of preparation."

Hall says the cuts also give an advantage to processors.

Cut #3        :17            Outcue: "...window that’s opened up."

Hall says checkoff programs are helpful in creating more demand for generic products like beef.

Cut #4        :20            Outcue: "...which is our consumer."

The checkoff is managed by the Cattlemen’ Beef Board, volunteers appointed by the Secretary of Agriculture.