One of the reasons the dollar per head beef checkoff has proven to be so valuable to cattle producers are the research dollars used to develop value-added cuts. Beef Checkoff Executive Chef Dave Zino said these value cuts have been a real win-win for the consumer and the cattle industry. In working for the beef checkoff for the past 15 years, he has seen the Flat Iron Steak go from being unknown to being menued in independent and chain restaurants.
The beef checkoff also has the Beef Alternative Merchandising (BAM) program to stimulate beef sales. In recent months this has helped restaurants handle larger carcasses and maximize profitability. Thicker cut steaks cook better and the thinner a steak is cut, Zino said the less steak integrity it has. By cutting a strip loin length wise, then into smaller, thicker portions, he said the consumer gets a better eating experience and a more desirable portion size.
The beef checkoff has also introduced a whole lineup of videos to help consumers cook beef. The Millennial generation (those born between 1980 and 2000) have become a key target audience, because they account for about a fourth of the U.S. population and about a third of all adults. Zino said the videos show how easy it is to cook beef. The website beefitswhatsfordinner.com offers several resources, such as showing in three simple steps how to cook beef. This includes grilling, broiling, pan frying, stewing, stir-frying and much more.
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