The South Dakota Beef Industry Council (SDBIC) recently approved a package of promotional projects in partnership with the New York Beef Council (NYBC) to share more about the benefits of eating beef with New York consumers.
“Our main goal is to put checkoff dollars to work where they can have the most impact,” says Frank Volmer, chairman of SDBIC’s Promotion Committee and owner of Winner Livestock Auction. He explains that New York has a beef council, but because of the state’s low cattle numbers they do not have the dollars in-state to effectively reach their own population.
“SDBIC has partnered with New York for the past few years on different projects and we’ve had a very good response,” says Volmer.
During their December 15 meeting in Fort Pierre, the NYBC partnership was just one promotional effort approved. As part of the initiative, SDBIC will help fund tours in New York that take food writers and culinary and dietary professionals to farms where they will get a close encounter with today’s beef industry.
A South Dakota beef producer will attend the tours, providing an opportunity to interact with tour participants and help provide accurate information about beef production. South Dakota will also partner with the New York Beef Council by sponsoring Team Beef athletes for the Boilermaker 2012 in Utica, NY—the largest 15K road race in the country, helping sponsor both a Best Burger in New York contest and a recipe contest to increase knowledge of beef nutrition cooking and the beef industry.
The SDBIC board of directors approved additional promotional projects that include a partnership to help sponsor an intensive educational seminar on beef at the Culinary Institute of America at Greystone, a well-known culinary school in Napa Valley, CA. The seminar will focus on securing beef’s position on America’s menus nationwide. SDBIC will also fund beef promotions with the Sioux Falls Pheasants professional baseball team, educational projects with South Dakota’s college students and young ag professionals, and sponsorship of the Place & Plate television program which is produced in Sioux Falls and features local area restaurants, nutrition and healthful eating. The program reaches approximately 20,000 viewers weekly.