In efforts to educate chefs about U.S. beef, the Texas Beef Council (TBC) recently hosted a group of twelve Caribbean chefs for a five-day industry tour with a culinary focus on Texas BBQ. The group visited a ranch, feedyard and processing plant to experience firsthand how U.S. beef is processed from pasture to plate. In partnership with the U.S. Meat Federation (USMEF), TBC showcased the quality, safety and potential profitability of U.S. beef to the export team from Antigua, Barbados, Bermuda, Bonaire, Curacao, Grand Cayman and Turks & Caicos.
The Texas Beef Council (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, please visit TexasBeefCheckoff.com or call 800- 846-4113.