Food Service
Kentucky Beef Backer Award
The Kentucky Beef Council (KBC) announced the winners of the KY Beef Backer Award for 2006 . The KY Beef Backer Awards program showcases restaurants that exhibit leadership and innovation in beef menuing and promotion. The winners are selected on creativity, quality, communication, coaching, cooperation, quantity and cuts. There are two category winners: independent and chain.
KY Beef Backer Independent Restaurant Award went to A Little Taste of Texas in Glasgow, Kentucky. The Award was presented to Alice Lane and Kathryn Farrell, owners of A Little Taste of Texas.
Lane and Farrell provide a variety of steak choices to their customers in their Tex-Mex themed restaurant. “It’s the best steak in town,” said Jerry Greer, from the Barren County  Cattlemen’s Association. The restaurant was opened 12 years ago and has expanded their menu with several beef items. “Customers can choose beef in a salad, sandwich or entrée, and we also have a wide selection of burgers that allows customers to have a new flavor experience every time they come in,” said Alice Lane, co-owner.
 KY Beef Backer Chain Restaurant Award was given to The Bistro Group, DBA as T. G. I. Friday’s with nine Friday’s restaurants in Kentucky. The Award was presented to Loi Drath, director of marketing for The Bistro Group.
The Bistro Group won the award because they utilize both the usual beef cuts and they have added the Flat Iron steak with great success to their menu. “Our patrons really love the Flat Iron because it is extremely tender and flavorful and a great value,” said Loi Drath,  director of marketing for The Bistro Group. The Bistro Group’s Friday’s restaurants were one of the first casual dining restaurants to introduce the Flat Iron steak with a huge promotion. They continue to build relationships throughout their communities with the Campbell County Cattlemen’s Association. “We believe partnerships are key to our success,” said Drath.
Beef U: A Foodservice Guide to Beef
Beef U: A Foodservice Guide to Beef – our wonderful new guide specifically tailored to the foodservice industry – is here! Developed with funds from The Beef Checkoff, Beef U is a comprehensive, in-depth and customizable “train the trainer” program designed to provide the foodservice industry with the latest beef product information and knowledge.
If you’re not yet familiar with Beef U, you’ll want to be…the expanse of knowledge is incredible. Comprised of 17 different modules, Beef U covers everything from the history and background of the beef industry, to how beef gets to market, to its flavor profiles and cooking methods, to safe food handling and storage. Also included are a glossary of terms and a list of industry resources where you can go for even more information on beef.
Beef U consists of two CD’s enclosed in a custom-designed aluminum CD case. The first CD is an interactive, “build-your-own” presentation program that’s easy to use and flexible, allowing you to cover as little or as much of the content as you want. The second CD is a collection of PDF Fact Sheets with in-depth background information on topics covered in the presentations. Also included on the second CD are support materials such as a Certificate of Completion and artwork to create a Beef U binder; both of which will enhance your Beef U program.
Perhaps one of the best features of Beef U is that your audience can consist of anyone in the foodservice industry… marketing, purchasing, quality assurance or R&D, distributor sales, purchasing and marketing, foodservice operators, and culinary schools. Beef U has been specifically designed to include subject matters that are important to these groups, and in format that allows you to tailor it to meet their specific interests and needs.
If you would like a copy of the Beef U Foodservice Guide, contact the Kentucky Beef Council at (859) 278-0899 or by e-mail asmith@kycattle.org.
Smart Cut Steaks
A new line of steaks – the result of the Beef Industry's extensive Muscle Profiling research. These steaks are less expensive than rib and loin steak, yet still cut from some of the most tender beef muscles. For complete details, view and download this 4-page brochure .
Food Service Professionals
Visit www.beeffoodservice.com for delicious beef recipes, cut information, food safety tips, and many more industry resources. |
School Food Service Professionals
Visit www.beeffoodsercvice.com to explore a our collection of resources available for school food service.
New Products
 THE BEEF INDUSTRY'S CHECKOFF-FUNDED New Products and Culinary Center effort is dedicated to increasing the value of the chuck and round and providing time-starved consumers with convenient new beef and veal products. It serves as a catalyst for beef and veal product innovation. Check it out at www.beefinnovationsgroup.com
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