The Texas Beef Council (TBC) recently hosted 10 chefs on a Pasture to Plate tour in the South Plains of Texas. The tour began at the Texas Tech University Meat Laboratory for a Beef 101 session. The tour also included visits to the Cargill processing plant in Friona and the Lubbock Feeders feedyard. The chefs were able to experience and get a behind the scenes look at the Texas cattle industry. Participants included nine American Culinary Federation chefs along with celebrity chef and Top Chef Season 10 competitor, John Tesar with Knife in Dallas.
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 www.TexasBeef.org or call (800) 846.4113.