Fri., Sep 27 02 - Checkoff Enables Development Of Beef Value Cuts

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The beef checkoff enables the development of such new product initiatives as Beef Value Cuts sooner than otherwise would have happened, according to Lexington, Kentucky beef producer Lee Hall. Hall is chairman of the Joint New Product & Culinary Initiatives Committee. He says Beef Value Cuts are new moderately priced cuts taken from the underutilized chuck and round.

Cut #1       :24            Outcue: "...for a number of years."

Hall says the discovery, development and marketing of the new cuts may have eventually happened in a more round-about fashion.

Cut #2       :18            Outcue: "...years down the road."

According to Hall, Beef Value Cuts are the result of a couple of checkoff programs working together successfully.

Cut #3       :17            Outcue: "...is supposed to do."

Hall says value cuts and other new product initiatives are designed to improve overall profitability for cattle producers.

Cut #4       :09            Outcue: "...of the producer."

The $1-per-head checkoff is administered by the Cattlemen’s Beef Board, beef industry volunteers appointed by the Secretary of Agriculture.