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DENVER, CO (Feb. 4, 2006) —Top winners of the 2005 NationalBeef Backer Contest wereannounced at the 2006 CattleIndustry Annual Convention andTrade Show. Funded through theBeef Checkoff Program, the BeefBacker Award recognizesindependent and chain restaurantsthat set the highest standards inmenuing and marketing beef —America’s No. 1 protein.

The three national winners wereGolden Corral, Raleigh, N.C., in theRestaurant Chain category; TheBranding Iron Restaurant, Merced,Calif., in the IndependentRestaurant category; and Trostel’sGreenbriar, Johnston, Iowa, as the“Innovator of the Year.”

Established in 1988, The BeefBacker program solicits restaurantentries submitted via State BeefCouncils nationwide. The selectioncriteria are based on menucreativity, use of new beef cuts,quality of beef products, menushare of beef, marketingcommunications and waitstafftraining programs.

“As people eat out morefrequently as part of their dailyregimen, it’s important that we, asan industry, recognize thoserestaurant partners who continue

to delight their customers withgreat beef-eating experiences,” saidJoint Foodservice CommitteeChairman Laurie Bryant, who is amember of the Cattlemen’s BeefPromotion and Research Board(CBB), which administers thenational checkoff program, withU.S. Department of Agriculture(USDA) approval.

“Last year, more than 11 billionbeef meals were served in America’scommercial restaurants,” Bryantsaid, “and we expect to see thatnumber increase as morerestaurants capitalize on beef’smenu versatility and theconsumers’ passion for America’stop-selling protein.”

Golden CorralIn accepting the Chain

Restaurant Beef Backer Award,Beverly Lynch, vice president offood and beverage at Golden CorralCorp., said “We’re honored to berecognized as a National BeefBacker and take a lot of pride in thevariety and quality of beef items weserve at all of our restaurantlocations — everything from beeffajitas to meatloaf to our popularnew Applewood Sirloin Filet steak,we appeal to the entire family. Ourpatrons also appreciate the lively

Beef Backer Winners AnnouncedNews release by the Cattlemen’s Beef Promotion and Research Board

The Beef BackerAward recognizes

restaurants thatset the highest

standards inmenuing and

marketing beef.

open kitchen, where they can seethe entire action taking place —steaks being flame-broiled orgrilled. This just drives home thefact we use only the finest cuts ofbeef and we place a priority onfreshness.”

The Branding IronThe Beef Backer Award is just

one of the accolades for theBranding Iron Restaurant.Established in 1952, the restauranthas collected numerous awardsover the years for their extensivebeef-focused menu and dedicationto supporting local ranchingestablishments.

The Beef Backer Award is justone of the accolades for theBranding Iron Restaurant.Established in 1952, the restauranthas collected numerous awardsover the years for their extensivebeef-focused menu and dedicationto supporting local ranchingestablishments.

Owner Greg Parle said, “We’reoverwhelmed by this nationalhonor and share it with all of thelocal ranchers and regularcustomers who have supported us

over the years. Over 90% of oursales come from beef, and we’veseen our business continue to growyear after year.”

Trosstel’s GreenbriarTrostel’s Greenbriar received the

Innovator of the Year Award for itsdedication to newer cuts in high-end, creative menu items like the“Flat Iron with Gremolade RubCrostini” and “Chipotle Steak Saladwith Petite Tender.” The restaurantalso is skillful at showcasing moretraditional cuts in interesting andexciting ways, such as their“Lollipop Ribeye.”

Owner/operator Paul Trostelsaid, “We’re always looking for newbeef cuts and applications to addcreative flair and interest to ourupscale menu. The Flat Iron andPetite Tender not only performbeautifully, but they are alsoflexible enough for a variety ofapplications, flavors, techniquesand ingredients. Our chefs simplylove working with them.”

Restaurants interested inentering the 2006 Beef Backercontest should contact their StateBeef Council.

Editor’s Note: This release is adapted from a news release distributed by theCattlemen’s Beef Promotion and Research Board. For the original release or formore information about the organization, click the “Press Releases” link atwww.beefboard.org.