Texas State Beef Checkoff Program Underway
Collections under Texas’ new state beef checkoff program began Oct. 1, 2014 after Texas beef producers voted to establish a state-level beef checkoff program, which was approved by a wide margin of 66 percent of voters. The Texas Department of Agriculture conducted the referendum upon petition by cattle industry organizations under the authorities designated by the Texas Legislature.
Keeping Beef Center of the Plate
The Culinary Educators Training Conference recently wrapped up its 11th annual event earlier this summer in Austin. A partnership between the Texas Restaurant Association Education Foundation, Le Cordon Bleu® College of Culinary Arts and the Texas Beef Council (TBC), the conference hosted more than 120 high school culinary arts teachers from across the state.
Fitness and Nutrition Professionals Live Well with Beef
More than 30 health and fitness experts recently joined the Texas Beef Council (TBC) for Live Well 2014. The workshop provided an opportunity to connect with online communicators who are fitness professionals, fitness-focused registered dietitians, pro-triathletes and trainers. Importantly, the invite-only workshop gave attendees a chance to learn more about beef nutrition, test their cooking skills and meet some of the nation’s leading nutrition, specifically protein, researchers.
Annual Report Recaps Demand Building Programs
The Texas Beef Council (TBC) recently published the 2013 annual report highlighting key state and national programs in the areas of research, education and promotion.
Texas Beef Checkoff Goes Red with Heart-Healthy Partnership
The Texas Beef Council (TBC) has once again partnered with the American HeartAssociation (AHA) to share with consumers the many ways beef can be part of a heart-healthy diet. In honor of National Heart Month in February, TBC celebrated the yearlong partnership by showcasing heart-healthy lean beef at Go Red for Women Luncheons in major Texas markets.
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