“It’s important that we share the knowledge and insights on the care that goes into raising Americans’ favorite high-quality protein,” says Sid Viebrock, a beef producer from Washington state and chairman of the checkoff's Value Subcommittee. “Because of this, we saw an opportunity to create a forum for increased engagement with those who are on the front lines serving and selling beef every day.”
The online community enables users to directly connect with beef subject-matter experts and share feedback on resources, express interest in additional education needs and more. To explore the fully customizable and free resources, become a member of the Beef U online community at www.BeefFoodservice.com/BeefUniversity.aspx.
Photo:This flat-iron-steak dish is a specialty of Ceres’ Table (www.cerestable.com) in Chicago, which will reopen at a new location in plenty of time to accommodate visitors to the National Restaurant Association’s 2014 Restaurant, Hotel-Motel Show in May. Courtesy of the National Cattlemen’s Beef Association