Chefs Attend Pasture to Plate Tour

Posted on February 1, 2016

Eight industry chefs and two culinary educators recently attended a checkoff-funded pasture to plate tour of the Texas beef industry.  Attendees visited Graham Land and Cattle Company feedyard in Gonzales, Kane Beef processing plant in Corpus Christi, and the Rosenthal Meat Science Center at Texas A&M University in College Station.  The group traveled more than 700 miles experiencing first-hand the beef lifecycle from pasture to plate.

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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.

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