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.
- Is there a right to farm?
- El Niño development stalled out, but wet winter still predicted
- In the Cattle Markets: Northern Plains calf marketing situation
- Food Babe visits my university
- Kansas City Royals named after livestock show, not royalty
- Farmers’ biggest issue may be consumer expectations in the future