1. Joint New Products and Culinary Initiatives Committee Summer Conference 2009

2. New Products Update

3. 2009 Work Round Initiative Convenience

4. XT Bottom Log Flat Triangle -Precooked Roast Beef -Retail Round Steaks -Cube Steaks -Premium Special Trim -Cube Steak Retail and F/S -Precooked Shredded/Dices Bottom Round/Flat

5. The Heel Pot Roast Material GastrocnemiusDigital Flexor Boneless Osso Buco Merlot Steak Braison Cut

6. Top Round - Cap Fajita Application Premium Special Trim Further Process Item Replacement/Augmentation for Petite Tender Gracilis Pectineus Round Work in Progress

7. Cheese Steak Eggroll Philly Cheese Steak Roll BBQ Beef Eggroll Beef Asian Eggroll Philly Steak Empanada

8. Industry Update

9. Discussion Topics New Product Exchange Chuck Roll & Round Partnership

10. New Product Exchange – Update Goal: Exchange new product information and collaborate on ideas to introduce new beef products into the market.

11. Marinade-on-Demand™ Chimichurri Beef Marinate with all of the flavor but none of the mess. SCHWAN'S® exclusive packaging lets you marinade your meat all in one package-no additional bowls needed! This self-marinating package contains USDA Choice Ranch steaks and a popular South American Chimichurri marinade made with cilantro, onion, garlic, bell pepper, parsley and lime juice. Just thaw, marinade and grill for steak house perfection. New Product Exchange – Update

12. 4-Piece Chuck Roll Combo Pack The “Denver Steak” – Chuck Underblade – Serratus Ventralis One of the Great New Possibilities from our 4-Piece Chuck Roll Industry Update – Chuck Roll

14. Industry Update – Round

15. Industry Update - Partnerships

17. beefinnovationsgroup.com

18. Culinary Services Creating Crave Publications International Multi-Branded Program Recipe Development National Beef Cook-off

19. New Product Development Chuck Roll is ROLLING! New beef convenience items on the run! 4-Piece Chuck Roll Combo Pack

20. FY 2010 Program Summary Innovation. Commercialization. Culinary. New beef convenience items. New round cuts. Getting products to market – partnerships. Culinary expertise and support for all Checkoff programs and industry organizations.

21. Change in Focus/Program Benefits Build on Momentum: Maintain and enrich our industry partnerships Continue to develop new products and ideas Leveraging culinary expertise to new heights Benefits: New beef products to market Building trust with industry stakeholders Keeping beef delicious and a great value