Fourteen chefs from Hilton Hotels and Resorts recently participated in a Texas beef industry pasture to plate tour in South Texas. The chefs traveled from across the Lone Star State to take part in the Texas Beef Council’s hands-on learning experience.
“Hosting pasture to plate tours for foodservice professionals is a great way for the beef checkoff to connect chefs with those producing beef they love,” said Robert Hale, TBC product marketing manager. “Programs like this one aim to bridge the gap between the two industries and provide beef information and resources along the way. It’s a win-win for everyone involved.”
The chefs began the tour at Texas A&M University-Kingsville where they were given a Texas beef industry overview and learned more about modern production practices. Following the overview, the chefs toured the historic King Ranch and learned about diversity on the largest ranch in Texas.
The group also visited Brown Ranches located in Bee County and were able to experience firsthand a working ranch and meet and interact with the Brown family. The pasture to plate tour concluded with a tour of Kane Beef processing plant in Corpus Christi. Throughout the tour beef experts presented information that helped the culinary leaders understand beef’s role in a sustainable food system.
“This is a valuable partnership that allows us to provide an experience while also building relationships,” said Ryan Moorhouse, TBC board chairman and cattleman from Hartley. “The foodservice channel offers opportunities to interact and engage with those who have an impact on beef demand.”
For information on beef checkoff-funded programs, visit TexasBeefCheckoff.com or call 1-800-846-4113.
