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   Deeping Our Roots In The Beef Community
by The Pennsylvania Beef Council
Posted: Friday, July 20, 2018 at 3:44PM EDT

Bedford – Historically each July, the Pennsylvania Beef Council (PBC) and its Board of Directors, takes their summer meeting on the road to explore and further deepen their knowledge of the beef community. This year, the board and staff gathered on July 18 at Hoss’s Fresh Xpress (HFX).  The meat cutting and further processing plant serves two corporate concepts, Hoss’s Steak and Sea House and Marzoni’s Brick Oven & Brewing Company, as well as, some outside sales accounts. The tour provided the opportunity to learn more about how these restaurant companies work to add value to their menu items and their focus on food safety. In total, 24 board members and beef council staff attended the educational event.

HFX is located in Claysburg, Pennsylvania. Their team is made up of approximately 35 employees that service 36 Hoss’s and 5 Marzoni’s restaurants. HFX works to add value through cooking, cutting, marinating and further processing menu items that are offered at both concepts. The longevity of the people within HFX and their commitment to food safety was admirable. Today, HFX produces approximately 28,000-30,000 pounds of product including beef, pork, and chicken each week.

“Such an impressive work ethic and team effort put towards making a good eating experience at their restaurants,” noted PBC board member, Amanda Butterfield. “So encouraging to witness their commitment to quality control and product safety first-hand.”

The PBC board comprised of a 28-member board of directors made up of beef, dairy and veal producers, as well as industry stakeholders from the livestock marketing, retail and foodservice sectors. In addition, we have a group of ex-officio members rounding out our team of board members from the Pennsylvania Department of Agriculture, the Pennsylvania State University Department of Animal Science, and the Delaware Valley University Department of Animal Science.

The PA Beef Council board and staff is grateful to the HFX leadership team for sharing their role in the beef community and their “Hosspitality.” Understanding each segment of the beef community helps us advocate the farm to plate message to all those we reach.

To learn more about the Pennsylvania Beef Council, visit www.pabeef.org.

Media Contact: Bridget Bingham, 814-623-2698; bbingham@pabeef.org.

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The Pennsylvania Beef Council is a producer-controlled and funded organization, which administers the Beef Checkoff Program in Pennsylvania. The Beef Checkoff Program 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. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef.

Source: The Pennsylvania Beef Council 


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