(0:00 – 0:33) Did you know ... There’s a new bacon in town, and it’s called Schmacon. Schmaltz Deli Co. is officially introducing Schmacon, which is a beef alternative to regular bacon, at the National Restaurant Association convention in May. The checkoff’s Beef Innovations Group has been working with Schmaltz to make this new and exciting product ready for commercialization for more than a year. Schmacon is lower in fat, calories, and sodium than traditional bacon and also has its own unique taste and crispness. This product will not only be positioned for breakfast, but also as an ingredient during lunch and dinner meals.
(0:35 – 1:14) Did you know ... According to the 2013 Foodservice Volumetric Study from Technomics, beef has been a strong performer in foodservice since the recession began, adding back 178 million incremental pounds since 2009 and registering a stronger performance than any other protein! Conducted with purchasing executives at 960 restaurants, in both commercial and non-commercial sectors (lodging, education, cafeterias), this research uses the purchasing information collected to estimate the total size of foodservice beef sales, by cut and by foodservice segment. It provides key data for the checkoff in following up with beef demand-building messages.
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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.