2005 News Archive
Beef Value Cuts have recently been developed to better utilize certain muscles from the beef carcass. Cattle-Fax estimates that these cuts have added $60 to $70 to the value of U.S. cattle. CattlemenÆs Beef Board CEO Monte Reese says the Beef Checkoff Program has been a major factor in the success of Beef Value Cuts.
Cut #1 :16 Outcue: "...or as ground beef."
Reese explained that getting Beef Value Cuts to consumers is a complex process.
Cut #2 :32 Outcue: "...beginning to happen."
He added that Beef Value Cuts have played an important role in allowing beef to compete effectively with other proteins.
Cut #3 :27 Outcue: "...when they sell calves."
While every sector of the beef industry has played a role in the success of Beef Value Cuts, the beef checkoff has been a factor at every level.
Cut #4 :31 Outcue: "...serving as the catalyst."
The national Beef Checkoff Programáis administered by the CattlemenÆs 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 CattlemenÆs Beef Board, which administers the national checkoff program, subject to USDA approval.