New Product Innovation
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For more than a decade now, the beef checkoff has been funding research to drive innovation and to develop new products. As a result the beef cuts offered to consumers -- in restaurants and in the grocery store -- are changing.
It's a simple idea: steaks bring higher prices than ground beef and for consumers, putting a steak on the grill is easier and faster than making a pot roast. Value and convenience are two key concepts driving beef checkoff-funded efforts to develop new beef cuts.
Click here for the complete New Products video news release.
For a broadcast version of this release, please e-mail Melissa Slagle.
The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
Funded by the Beef Checkoff.
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