Beef. It's what's on the menu.

One-half of the beef sold in the U.S. is served at restaurants, but it takes work to keep it on the menu, especially as supplies get tighter and prices go higher. Recently, the Beef Checkoff sponsored an event to help some of the nation's top chefs explore creative ways to put beef on restaurant menus. Brian Baxter has more in this report from California.

1. Former Eastern Livestock CEO, CFO sentenced for federal crimes
2. Tyson sends disaster-assistance truck to Oklahoma
3. More beef cows in worst drought regions than a year ago
4. Forage Focus: Pay attention to hay moisture
5. Oil falls as Fed minutes send U.S. equities down
6. Smooth transitions

1. Post-tornado composting a solution for disposal of dead livestock
2. Michigan hay buyers should plan purchases early
3. Seven jobs more dangerous than farming
4. New animal identification rules aid disease traceability
5. Drought losses in Oklahoma top $400 million for 2012
6. Former Eastern Livestock CEO, CFO sentenced for federal crimes

1. Commentary: In praise of animal foods
2. Meat and climate change: How significant is the impact?
3. Commentary: GMOs: How do I hate thee?
4. Survey reveals most Americans in favor of COOL
5. Seven jobs more dangerous than farming
6. Boxed beef hits record highs, cattle weak to lower