To help educate chefs, the Texas Beef Council (TBC) recently hosted a group of seven Caribbean chefs for a culinary summit focusing on Texas-style beef menu concepts.
TBC, in partnership with the U.S. Meat Export Federation, showcased the quality, safety and potential profitability of U.S. beef to the export team that represented Divi Resorts in Aruba, Barbados, St. Maarten, St. Croix and Bonaire.
TBC conducts the $1 per head national checkoff program for Texas beef producers and is also the contractor for the Beef Promotion Research Council of Texas (BPRCT), which administers the $1 per head Texas state checkoff program.
TBC’s mission is to increase beef demand in the state through programs of beef promotion, research and education. TBC also helps fund national and international beef checkoff programs to increase marketing opportunities around the globe.
The BPRCT’s mission is to improve Texas producer profitability by strengthening and expanding beef demand. The TBC and the BPRCT are directed by a 20-member board of cattlemen and women representing the state’s beef producers.
For more information on this and other checkoff-funded programs, visit www.TexasBeefCheckoff.com or call 800-846-4113.