date:Jun 27, 2012
The Beef. Its Whats on the Menu event was held at the Culinary Institute of America at Greystone in California and included cutting demonstrations, in addition to sessions on sustainability and beef economics. One-half of the beef sold in the US is served at restaurants, according to the Checkoff. But keeping beef on restaurant menus has been a challenge given high prices for beef and tighter supplies.
Beef is number one on their menu and we need to keep it there, because thats important, said