According to industry reports, 2010 beef dollar sales are up 10%. 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.

The Call for Entries for the 2011 Beef Backer Awards program is now closed. Winners will be notified by Dec. 15, 2011 and recognized at the 2012 Cattle Industry Annual Convention & NCBA Trade Show, Feb. 1-4, 2012

Past Beef Backer Awards

2010 National Beef Backers

Independent: The Hitching Post I and II, Buelleton, Cali.; Chain: Homestyle Dining, LLC - operators of Ponderosa and Bonaza Steakhouses," Plano, Texas; Innovator of the Year: Red, The Steakhouse, South Beach, Fla.  

Independent: The Hitching Post I and II

Frank and William Ostini, Hitching Post I and II, Ted Greidanus, California Beef Council

The Hitching Post I and II have been serving patrons high-quality beef for almost 60 years.  Dedication to tradition and attention to preparation make its steaks truly exceptional.

The Hitching Post delivers on its promise to give its guests expertly-cooked, delicious steaks.  It works with simple preparation methods indigenous to the region that go back to the days of the Spanish Rancheros– the basic seasoning and open-fire cooking method allows the steak to speak for itself.  Patrons come from around the world to taste the renowned Oakwood smoked flavor and caramelized crust on the sirloin, filet and strip steaks, and can now order these steaks for home delivery at Hitching Post Products BBQ2YOU.com   
 
The Hitching Post has a strong partnership with the California Beef Council, working together to educate employees on the latest cutting methods for its hand-trimmed steaks and build a knowledgeable wait staff.  

 

 

Chain: Homestyle Dining LLC

Jon Rice and Tamara Jones, Homestyle Dining LLC, Linda Beebe, Texas Beef Council

Homestyle Dining LLC and its affiliated companies own, operate and franchise Ponderosa® and Bonanza® Steakhouses throughout the United States and around the world, proudly continuing a tradition of family-focused steakhouses that began in 1963. Over the past 48 years, the Ponderosa and Bonanza Steakhouses chain has grown to nearly 230 locations in 23 states and in 6 countries outside of the United States. Ponderosa and Bonanza operate by the philosophy that a delicious steak dinner should be affordable for the everyday family.  Delivering on that promise translates into purchasing six million pounds of beef annually. 70 percent of the Ponderosa and Bonanza menu is dedicated to beef.
 
In the summer of 2010, Homestyle Dining LLC, with the support of Ponderosa and Bonanza franchisees across the country, launched a system-wide retail campaign in the United States offering a free 6 oz. sirloin with the purchase of a regular adult dinner buffet. The campaign helped boost steak sales at Ponderosa and Bonanza and promoted a positive message on beef’s value. 
 
Homestyle Dining understands that today’s consumer will not sacrifice taste for value.  It recently launched a new line of steaks resulting in a dramatic increase in consumer appeal on taste and experience – proving that no other protein can deliver like beef.

 

Innovator: Red, The Steakhouse

Chef Peter Vauthy and Rosemary Staltare, Red, The Steakhouse, Roger Butler, Florida Beef Council

For those who believe that a steak is just a steak, Executive chef and partner Peter Vauthy has proven otherwise. And celebrities, locals, industry insiders and tourists in South Beach Florida immediately began to sit up and take notice. Red, The Steakhouse set out to redefine the steakhouse concept, and the result is an exquisitely designed restaurant that serves as a backdrop for superb cuts and outstanding wines.

With two locations, one in South Beach and another in Cleveland, Ohio, steak is positioned as an integral part of the Red business model – it’s not just an ingredient.  Chef Vauthy attributes Red’s success to its cutting edge menu and excellent quality ingredients.  He uses only Certified Angus Beef prime beef in every dish from meatballs to made-to-order steak tartare, fulfilling his vision that the food should match the integrity and intensity of the entire restaurant.  Red the Steakhouse creates buzz by constantly offering fun twists on traditional steaks, like a porterhouse specially butchered into the shape of a heart for Valentine’s Day.

Red’s commitment to success is conveyed by its passionate wait staff.  Servers are empowered by the quality of the premium steaks they serve and speak directly to the restaurant’s strong relationship with its meat purveyor – providing guests with a direct connection to the product.