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

 Resize text         Printer-friendly version of this article Printer-friendly version of this article

Your browser requires the latest version of Adobe Flash to view this video. Upgrade by clicking below:
Get Adobe Flash player

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.


Related Articles

Sponsored Links


Comments (0) Leave a comment 

Name
e-Mail (required)
Location

Comment:

characters left


LONGRANGE® (eprinomectin)

Provides up to 100 to 150 days of parasite control in a single treatment– long enough to break the parasite ... Read More

View all Products in this segment

View All Buyers Guides

Feedback Form
Leads to Insight