National Foodservice Beef Backer Award Winners Announced

Distinguished checkoff-funded award honors exemplary beef restaurants nationwide.
The Beef Checkoff Program announced the 2009 National Beef Backer Award winners in foodservice today at the Annual Cattle Industry Conference in San Antonio, Texas. The Beef Backer Awards recognize independent and chain restaurants that set the highest standards in menuing and marketing beef. This year’s national winners included Uncle Ed’s Steakhouse (Grand Island, Neb.) in the “Independent Restaurant” category, Texas Roadhouse (Louisville, Ky.) in the “Chain Restaurant” category and Barclay Prime (Philadelphia, Pa.) as the “Innovator of the Year.”

“According to industry reports, more than 130 million individuals patronized America’s restaurants, daily, in 2009. That’s one-third of the population. Daily. There is no way to overstate the influence of foodservice professionals. Their culinary skills ignite consumer passion for our product, and their creativity keeps beef at the forefront of eating trends,” notes California cattleman Bill Jackson, chairman of the Joint Foodservice Committee. “Today, we are pleased to honor three restaurants for their ongoing commitment to serve beef at its best -- every meal, every day.”

Barclay Prime took home the “Innovator of the Year” title. Executive Chef James LoCascio says, “Barclay Prime is honored to be recognized as the Beef Backer ‘Innovator of the Year,’ and I am proud to accept this award on behalf of the entire staff.” LoCascio attributes Barclay Prime’s success to its incredible attention to detail. “The most noteworthy thing about Barclay Prime isn’t just the food, and it isn’t just the service — it’s the quality of the ingredients.”

All of Barclay Prime’s beef goes through a meticulous quality control process, sometimes lasting up to two months, before it is ever served to a guest. “We conduct regular blind taste tests, and are constantly doing cuttings and tastings. This way, we can ensure that the beef on the menu is always the best,” says LoCascio.

Barclay Prime makes a special effort to market the beef they serve to their patrons on a personal level. “When a guest orders one of our steaks, we rely on our excellent wait staff to talk about the relationship they have with the purveyor, or about what farm the beef is from; they lend a personal touch to the meal by telling the whole beef story,” LoCascio explains.

Restaurant operators interested in entering the 2010 Beef Backer contest should contact their state beef council.

For more information, contact Jane Gibson at 303-850-3371or jgibson@beef.org.