Thanks to foodservice professionals’ creativity and passion for our product, beef has not only gained sales momentum, but also remains at the forefront of new menu trends. It is important that we recognize and thank establishments that are providing outstanding beef-eating experiences away from home.

Each year, the Beef Checkoff Program recognizes three foodservice establishments for their efforts in menuing and marketing beef, helping to build demand among the customers they serve.

The 2011 National Foodservice Beef Backer Award winners include the Little Apple Brewing Company in the Independent category, Zippy’s Restaurants in the Chain category and Coeur d’Alene Casino Resort as the Innovator of the Year. 

Past Beef Backer Awards

2011 National Beef Backers

Independent: Little Apple Brewing Company

Sharla Huseman, Kansas Beef Council, and Lori Fink, Russ Loub, Kelly Loub, Owners, Little Apple Brewing Company

For more than 16 years, Little Apple Brewing Company has delivered the ultimate steak experience in Manhattan, Kansas. With a delicious variety of steaks, burgers, salads and soups featuring new and traditional cuts of beef, Little Apple Brewing Company is truly a beef backer.

Known for the best steak in town, Little Apple Brewing Company has a jaw-dropping selection of more than 50 beef entrée specials. By readily testing new cuts of beef like the shoulder petite tender, it consistently reinvents the beef experience for its patrons. Over 50% of all sales at Little Apple stem from beef products.

This family-owned establishment prides itself on being a partner and a friend to the local beef industry and it leverages its partnerships with the Kansas Beef Council and Certified Angus Beef LLC for promotional support and staff training. 

 

Chain: Zippy's Restaurants

Paul Yokota, president of Zippy’s with Dr. Tim Richards, a cattleman with Kahua Ranch and president of the Hawaii Cattlemen's Council

Everyone from presidential patrons to almost every resident of Hawaii has had a "Zippy's Experience."  For 45 years, Zippy's has proudly supported its island community and most notably, the cattle industry of Hawaii. With 25 different locations across the island state, Zippy's is a community-oriented establishment committed to protecting the sustainability of Hawaii's beef industry.

In 2011, Zippy’s made a serious investment to refresh its menus and work exclusively with local beef producers and distributors. With this vision in mind, Chef Wayne Komamura developed a recipe that utilizes grass-fed beef to replicate an old-fashioned kama'aina style homemade hamburger. This classic hamburger steak is one of Zippy’s top sellers and its success enabled the chain to be the first of its kind to purchase enough beef volume to keep the cattle industry viable.

Zippy’s Hamburger wasn’t the only menu item to win the hearts of customers. Patrons from around the world come to taste its famous homemade beef chili; in fact, more than 200,000 pounds of Zippy's famous chili is consumed every month. Other island favorites containing beef that caters to the palate of Hawaii residents are Zippy's famous oxtail soup, beef stew and teriyaki beef.

 

 

 

Innovator: Coeur d'Alene Casino Resort

Judy Hinman, beef producer and board member for the Idaho Beef Industry Council, and Ryan Stoy, Sous Chef, and Adam Hegsted, Executive Chef, with Coeur d'Alene

Home to eight distinct original restaurants and lounges, Coeur d’Alene Casino Resort is an epic destination in Idaho. As the 2011 Innovator of the Year, Coeur d’Alene is a true pioneer in the hospitality industry, offering savory beef platters across the resort.

By custom building a dry aging room at the resort and opting to fabricate its own steaks and grinds onsite, Coeur d’Alene offers an extremely high value to their customers matched with reasonable prices.

Chef Adam Hegsted’s philosophy of innovation through simplicity results in mouth-watering beef menu options at all price tiers - from the steakhouse to the café and buffets. Signature items such as the Wagyu burger with braised oxtail marmalade, a charcuterie platter with cured beef tongue and an appetizer with slices of raw Kobe beef heated over hot rocks, set the stage for an exquisite beef offering. These dishes and more - such as their entertaining tableside option for the chef to flame and carve a cedar plank Porterhouse in front of guests - embody the ultimate dining experience that only beef can deliver.