Several new beef cuts have been identified through award-winning research conducted through the Beef Checkoff Program.  Now the veal industry is taking a cue from this effort.  According to Dean Conklin, executive director of the veal promotion program at the National Cattlemen’s Beef Association, there is opportunity to make advances from muscle profiling with veal.

Cut #1         :43          Outcue: "...value to the menu."

Conklin says this kind of study is especially important for food outlets that aren’t necessarily white table cloth.

Cut #2         :37          Outcue: "...about this study."

There were challenges for beef in assessing how the muscle profiling research could effectively be implemented.  Conklin says veal has its own set of issues.

Cut #3         :28          Outcue: "...meet that demand."

The veal muscle profiling effort is funded by America’s beef and veal producers through the $1-per-head Beef Checkoff Program.  The Beef Checkoff Program is administered by the Cattlemen’s Beef Board, with oversight provided by the U.S. Department of Agriculture.

The national Beef Checkoff Program is administered by the Cattlemen’s Beef Promotion and Research 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. The checkoff assesses $1 per head on the sale of live domestic and imported cattle and a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents to the Cattlemen’s Beef Board, which administers the national checkoff program, subject to USDA approval.