12/23/05 Promoting beef

Washington Ag December 23, 2005 The Washington Beef Commission continues to focus its efforts on adding value to beef by promoting underutilized cuts like the chuck and the round. That's what Commission vice chairman Ed Field told us during an interview at the Beef Commission's booth at this fall's Washington Farm Bureau Convention. Field: "We've taken that on as what we feel we can best spend the dollars of the producers in the state of Washington to promote and to show the consuming public how best to utilize the cuts that have been made available by research funded by beef checkoff dollars." Beef Value cuts like the Flat Iron Steak, the Shoulder Tender, and the Ranch Cut Steak are examples of what in the past Field says would have just gone into a roast that sold for a lot lesser value. And the added value of these cuts flows back to Washington producers. Field: "$70 is what we figure is added back to the value of the carcass. Back to the producer about $70." Of course this time of year, as it has in recent years, the Beef Commission has been promoting the Holiday Roast Tradition. Recipes, tips and techniques for holiday roasting are available on the Commission's website at www dot wabeef dot org. Also available on the website is the new Healthy Beef Cookbook. I'm Bob Hoff.