FOODSERVICE PROFESSIONALS INSPIRED BY IN-HOUSE BUTCHERY DEMONSTRATION DURING 2025 NEW YORK RESTAURANT SHOW

Beef makes every menu better. The 2025 New York Restaurant Show, hosted March 23-25, 2025, at the Javits Center in Manhattan, brought together hundreds of independent restaurant owners, quick-serve restaurant operators, chefs, caterers, bakers, hospital, hotel, and commercial foodservice personnel to learn the hottest menu trends, state-of-the-art design and decor, the best in business education. 

The Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff, had the opportunity to bring the art of butchery to life during the Butcher Olympics Beef Cutting Demonstration, hosted Sunday, March 23, 2025. Butcher educator, Sierra Jepsen, engaged over 100 attendees in a lively cutting demonstration of the beef top sirloin butt. Following the cutting demonstration, chefs had the opportunity to utilize the generated beef cuts in a hands-on beef cooking competition!  

Sierra was passing through NYC on her way to Paris, France to compete in the World Butcher’s Challenge. The demonstration provided attendees with an exclusive sneak peek for what the United States will be bringing to the world stage to competitively exhibit American-style butchery! 

“The New York Restaurant Show provided a great opportunity to connect foodservice professionals with Beef Checkoff resources. Countless attendees were unfamiliar with some of the beef cuts that come out of the beef top sirloin subprimal, so the interactive cutting demonstration provided to be a valuable addition to the educational session hosted during the event.”, shared Kaitlyn Swope, Director of Marketing with the Northeast Beef Promotion Initiative. 

For more information about beef promotion in the Northeast region, visit www.nebpi.org/. 

Stay connected with the Northeast Beef Promotion Initiative Facebook and Instagram pages to catch up on how the Northeast region is actively seeking to promote beef.   

Media Contact: Kaitlyn Swope, [email protected]; 814-623-2698

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The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. Internal links within this document are funded and maintained by the Beef Checkoff.  All other outgoing links are to websites maintained by third parties.