02/28/07 Beef restaurant winners

Beef Restaurant Winners Talking about innovation in beef industry genetics, feeding and management is interesting, but restaurants that provide our customers with great a beef meal are just as important. I'm Jeff Keane. I'll be right back to tell you about three. I read somewhere that people generally dine out to enjoy beef. Well, the Beef Checkoff Program recognizes some of the fine restaurants that excel in serving beef through the Beef Backer Award. The national winners of this year's award went to Buckhorn Steak and Roadhouse, of Winters, California; O'Charley's, Nashville, Tennessee; and Mortimer's of Boise, Idaho. Last year, almost 8.4 billion pounds of beef were served by food service marketing. To win the "chain category," O'Charley's franchises use a combination of quality beef served as house specialties or long-standing favorites such as prime rib paired with quality service to ensure a great eating experience. "Independent" category winner Buckhorn Steak and Roadhouse servers have completed "Cow School" training to learn all about cooking, aging and cutting processes plus tenderness and marbling characteristics of menu items like the 2 ½-inch Baseball Cut. Diners here get a great meal and a beef education. To be awarded "Innovator of the Year" Mortiner's uses menu entrees such as "Beef Three Ways" which is prime, grass-fed and Kobe beef all served on one plate  now that's a unique combination. That's enough! I've got to go out for a steak! I'm Jeff Keane. Western Livestock Reporter 2/14/07