Showcasing Texas-Style Barbecue

Posted by Misty Martin on December 20, 2016

Japanese and Taiwanese consumers love Texan barbecue, but they think it’s difficult to make. That’s why the beef checkoff has been promoting barbecue events, like recent seminars funded by the Texas Beef Council to highlight various cuts and cooking methods. Japan and Taiwan are among the top-performing markets for U.S. beef, and these events include presentations to importers, retailers and food media. The goal is to encourage expansion of U.S. beef as a substitute for Japanese and other imported beef in growing, underdeveloped market segments by conveying the consistent supply, safety, quality and versatility of U.S. beef.

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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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