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.
- 300 Days of Grazing field day set for Nov. 18 at SWREC
- Surging soy, U.S. dollar quotes highlight Friday futures trading
- Emergency preparedness workshops planned for livestock operations
- Ohio State offers commercial pesticide applicator recertification
- Red Angus selection indices estimate profitability
- Ag conservation publication available from Purdue Extension