Igniting Culinary Creativity in Beef Preparation
The Beef Checkoff elevates the art of cooking beef, helping consumers discover and embrace new and different cuts and preparation techniques. See how Oyster Blade, Ribeye Cap, Denver Steak, Sous Vide cooking and trendy gadgets featured in Checkoff-funded promotional efforts have attracted the attention of media outlets and consumers alike. Watch how lesser-known cuts and cooking techniques were mentioned in the news.
The Beef Checkoff program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval.
