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.
Beef. It's what's on the menu.
- Cause of California drought linked to climate change
- Sorting cows for more efficient winter supplemental feeding
- The new GMO concern: Superweeds
- Hay quality and supplemental feeding for cattle
- Not so fast on plans to import beef from Brazil, Argentina
- Beef pricing worksheet for producers considering direct marketing