Posted by Chuck – February 3rd, 2012
I think it’s like incentive to serve on the Beef Board. Depending on the committee you work on, beef sampling is part of the job! Here’s Steve Lee, NCBA Retail Team and Shenoa French, Associate Director, Culinary Innovation Center getting some samples ready for joint committee members during the convention.
Shenoa says they prepared one of the recipes from the Sam’s Club National BBQ Tour. The committee talked through the promotion and then sampled two recipes, sesame crusted New York strip and garlic and thyme ribeye with blue cheese butter. This promotion was partially funded by the Beef Checkoff.
Listen to my interview with Shenoa and Steve here: Committee Work Gets Tasty