The day out began with a very informative presentation by Randy Blach, CEO of Cattle Fax. Balch predicts 2010 will be a weather market and that in order to continue market growth. Beef producers need to figure out a way to keep replacements to meet future market demands.
Dr. Bo Reagan, NCBA VP of research, innovation and education, Jacque Matsen, NCBA executive director issues management and Kim Essex, NCBA Senior VP of consumer marketing talked to us on how the Checkoff dollars are at work. They and their teams are doing a great job and should be applauded!
After a great lunch by the NCBA Culinary team we began the afternoon with a presentation on U.S. beef in the world marketplace. One of our own YCC teammates Bridget Wasser, NCBA director, product enhancement enlightened us with some of the newest beef cuts. Remind me not to make her angry as she wields a mean knife! Thanks to the culinary team we were able to taste those new cuts.
Shenoa French, NCBA director, Beef Demonstration Center was our last speaker. She spoke to the group on how the culinary services team are making a delicious difference to the beef industry and once again we were given samples. Yummm! Good news cooking in wine is a great low calorie way to add flavor. Sampling while cooking is accepted. We all should be very proud of the NCBA team players who are behind the scenes working diligently to support the # 1 protein - BEEF!
A fun evening awaits us - team building at Dave & Busters (kinda a Chuckey Cheese for adults) I can't wait!!
YCC delegates listen to Joe Schuele with the US Meat Federation. (Photos by Ddee Haynes.)
Fellow YCC delegate Bridget Wassar, NCBA director of product enhancement research demonstrates where the new beef cuts such as the short rib and flat iron are cut from.
Sheno and her "Beef Boy" Brooks!
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