A
Anonymous
Guest
NCBA must be feeling pretty cocky after the Supreme Court ruling- again putting the message out that all this work is being done by the NCBA- I don't want my dollar used to advertise NCBA or that it is their decision on what to promote as my "government speach"... This is what could lose them the next court appeal-- and I'm a backer of the checkoff... I just don't want it used to advertise NCBA.......
MRJ- This is more of what I saw in my area for years-- Checkoff bucks to promote NCBA
I thought you told me that the Checkoff is "independent" from NCBA-- If you are right (which I know you aren't) somebody forgot to tell the NCBA leadership :wink: .....
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6/23/2005 3:10:00 PM
NCBA Update: Beef Checkoff Teams with Boston Market to Feature Top Sirloin Meals
DENVER (June 23, 2005) – The Beef Checkoff Program is partnering with Boston Market to introduce new roasted top sirloin meals. The restaurant chain, previously best-known for its rotisserie chicken, is introducing 5-ounce and 8-ounce lean steak entrées, a BBQ Sirloin and Cheddar deli-sliced carver sandwich and a Sirloin Dip carver sandwich at 630 locations across the United States.
The sirloin meals made their national debut in June, as a joint promotion between the Beef Checkoff Program and Boston Market. The partnership was initiated on behalf of the Cattlemen's Beef Board and state beef councils by the National Cattlemen's Beef Association (NCBA). The NCBA serves as one of the Beef Board's contractors for checkoff-funded programs.
The top sirloin steak entrees mark a breakthrough in the fast-casual segment of the restaurant industry, and will appeal to customers both in terms of taste and nutrition. The USDA Choice top sirloin meat is aged 21 days and hand-carved to optimize tenderness. Naturally dense in nutrients, these entrées are an excellent source of protein, zinc, selenium and vitamin B-12, as well as a good source of iron, riboflavin and vitamin B-6. Yet the 5-ounce steak contains only 275 calories and 10 grams of fat, while the 8-ounce steak contains just 445 calories and 16 grams of fat.
"There's nothing like a great steak, and the Beef Checkoff Program is extremely excited to team with Boston Market for this promotion," said Sid Sumner, a Florida cattle producer and chair of the beef industry's Joint Foodservice Committee. "We are confident this will be another successful foodservice partnership, and these partnerships have proven to be a great way to promote beef with a small investment of checkoff dollars."
During the past three years, the Beef Checkoff Program has allocated $1.4 million to partnerships with foodservice providers, while the restaurant partners have invested $95.7 million in these programs.
"For every checkoff dollar invested in these partnerships, foodservice providers have put up $68," said Cattlemen's Beef Board Chairman Al Svajgr, a beef producer from Cozad, Neb. "Beef producers are capitalizing on the visibility and popularity of restaurant partners like Boston Market and getting a great return on their checkoff dollar."
Boston Market's top executive was also enthusiastic about the new items and the quality and variety they add to the Boston Market menu.
"We married our rich heritage of rotisserie cooking and roasted meats to create a truly craveable selection of sirloin options that enhance the taste and variety on our menu," said Michael Andres, president and chief executive officer, Boston Market. "We did our homework to make sure we're introducing the right quality options at the right time at the right price for our customers. Based on outstanding consumer reaction during early product trials, we're anticipating a very successful launch for our lean steak entrees and unique sandwiches."
As part of its sirloin launch plans, Boston Market will team with state beef councils to distribute more than 700,000 coupons for its new meals at blood drives. Consuming an iron-rich diet is necessary to build healthy red blood cells, both before and after donating blood. The University of Maryland Medical Center says that foods containing heme iron are best for maintaining healthy iron levels, and it recommends beef as a good source of heme iron.
MRJ- This is more of what I saw in my area for years-- Checkoff bucks to promote NCBA
I thought you told me that the Checkoff is "independent" from NCBA-- If you are right (which I know you aren't) somebody forgot to tell the NCBA leadership :wink: .....-----------------------------------------------------
6/23/2005 3:10:00 PM
NCBA Update: Beef Checkoff Teams with Boston Market to Feature Top Sirloin Meals
DENVER (June 23, 2005) – The Beef Checkoff Program is partnering with Boston Market to introduce new roasted top sirloin meals. The restaurant chain, previously best-known for its rotisserie chicken, is introducing 5-ounce and 8-ounce lean steak entrées, a BBQ Sirloin and Cheddar deli-sliced carver sandwich and a Sirloin Dip carver sandwich at 630 locations across the United States.
The sirloin meals made their national debut in June, as a joint promotion between the Beef Checkoff Program and Boston Market. The partnership was initiated on behalf of the Cattlemen's Beef Board and state beef councils by the National Cattlemen's Beef Association (NCBA). The NCBA serves as one of the Beef Board's contractors for checkoff-funded programs.
The top sirloin steak entrees mark a breakthrough in the fast-casual segment of the restaurant industry, and will appeal to customers both in terms of taste and nutrition. The USDA Choice top sirloin meat is aged 21 days and hand-carved to optimize tenderness. Naturally dense in nutrients, these entrées are an excellent source of protein, zinc, selenium and vitamin B-12, as well as a good source of iron, riboflavin and vitamin B-6. Yet the 5-ounce steak contains only 275 calories and 10 grams of fat, while the 8-ounce steak contains just 445 calories and 16 grams of fat.
"There's nothing like a great steak, and the Beef Checkoff Program is extremely excited to team with Boston Market for this promotion," said Sid Sumner, a Florida cattle producer and chair of the beef industry's Joint Foodservice Committee. "We are confident this will be another successful foodservice partnership, and these partnerships have proven to be a great way to promote beef with a small investment of checkoff dollars."
During the past three years, the Beef Checkoff Program has allocated $1.4 million to partnerships with foodservice providers, while the restaurant partners have invested $95.7 million in these programs.
"For every checkoff dollar invested in these partnerships, foodservice providers have put up $68," said Cattlemen's Beef Board Chairman Al Svajgr, a beef producer from Cozad, Neb. "Beef producers are capitalizing on the visibility and popularity of restaurant partners like Boston Market and getting a great return on their checkoff dollar."
Boston Market's top executive was also enthusiastic about the new items and the quality and variety they add to the Boston Market menu.
"We married our rich heritage of rotisserie cooking and roasted meats to create a truly craveable selection of sirloin options that enhance the taste and variety on our menu," said Michael Andres, president and chief executive officer, Boston Market. "We did our homework to make sure we're introducing the right quality options at the right time at the right price for our customers. Based on outstanding consumer reaction during early product trials, we're anticipating a very successful launch for our lean steak entrees and unique sandwiches."
As part of its sirloin launch plans, Boston Market will team with state beef councils to distribute more than 700,000 coupons for its new meals at blood drives. Consuming an iron-rich diet is necessary to build healthy red blood cells, both before and after donating blood. The University of Maryland Medical Center says that foods containing heme iron are best for maintaining healthy iron levels, and it recommends beef as a good source of heme iron.
