date:Jun 27, 2012
Scott McGregor, chairman of the Beef Checkoff Food Service Committee. Weve come up with these new ideas, be it the country-style ribs or the flat-iron, or any of these other cuts and theyre just excited to have new cuts to put on their menu at different price points.
More than 30 chefs participated in one of two, two-day sessions. Representatives from leading restaurants, retailers and packers offered their expertise to give participants fresh ideas to help keep beef on the menu.