Suggested Lead:

Veal promotion is an important component of the Beef Checkoff Program. Last week, the checkoff sponsored a veal event at the Culinary Institute of America in Hyde Park, New York. Jon-Paul Hutchins, executive chef at the Scottsdale Culinary Institute was one of several featured celebrity chefs.

Cut #1    :28       Outcue: "...and where it’s going."

Hutchins said the event highlighted many cuts of veal, including many that are not so well-known.

Cut #2    :17       Outcue: "...things like that."

He explained that the veal industry needs to penetrate the casual dining restaurant sector, in order to broaden its audience.

Cut #3    :20       Outcue: "...perfect venue for veal."

Casual dining restaurants offer a great opportunity for veal to gain a younger audience that may not be familiar with it.

Cut #4    :22       Outcue: "...and it’s back."

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.

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