Retail / Food Services / New Products

River City Roundup Cook Off
	RCR Cookoff Finalist Recipes
	Rules (DOC)
Foodservice
	Beef Foodservice Website The online reference and resource for foodservice professionals. Find beef facts and trends, recipes, cut information, food safety and more. FREE materials available!
	Nebraska Menu Incentive Program (DOC) Menu incentive monies are available for new and existing Nebraska restaurants.
	2010 Beef Backer Nominations (DOC) 2010 Nebraska Beef Backer Nomination Form
	Foodservice Reference Materials (DOC) The guide provides you with a list and descritption of all of the resource and reference materials that we have available on the foodservice sector. All materials are FREE of charge unless otherwise specified.
New Products
	Bovine Myology The official Muscle Profiling Research website with statistics, cut pictures and scientific information regarding all beef cuts. This website is also translated into five different languages.
	Beef Innovations Group This is the official site of the Beef Innovations Group. We are focused on product development with the ultimate goal of assisting you in developing new beef and veal products. Please explore these pages to find out how we can assist you with our consultative-type services. Learn everything you need to know about value-added cuts. Browse through our extensive list of innovative new product ideas. Take advantage of our useful tools. Learn about the capabilities of our distinguished Culinary Center.
	Flat Iron Steaks (PPT) The second most tender cut in the entire carcass. The flat iron steak comes from the Chuck Shoulder Clod, specifically the Top Blade Muscle. Cutting videos and information are available through the Nebraska Beef Council. Click here for cutting instruction pictures.
Retail
	Beef Retail Website Stock your meat case with up-to-date information and innovative ideas designed to bring knowledge, convenience and increased sales to your meat department. On this website you’ll learn about the following and much more: Beef Made Easy™ - a meat case simplification program; Beef Value Cuts™ - new cuts from the chuck and round, how to identify, cut and merchandise; Beef Training Camp – a new training program for retail meat staff.
	Retail Resource Materials (DOC) The guide provides you with a list and description of all of the resource and reference materials that we have available in the retail sector. All materials are FREE of charge unless otherwise specified.
Beef Basics
	Grades of Beef (PDF) Since marbling is such an important factor in grading beef quality, the attached pictures will illustrate the differences.
Contact Information
	Contact Information If you have any questions regarding Retail or Foodservice programs, please call Adam Wegner at the Nebraska Beef Council at 308-236-7551 or via e-mail at adam@nebeef.org.