San Diego's Bully's East Restaurant Honored With the 2011 California Beef Backer Award

SACRAMENTO, Calif., Nov. 7, 2011 /PRNewswire/ -- The California Beef Council (CBC) has announced today that Bully's East Restaurant in San Diego, Calif. has been recognized as the recipient of the 2011 California Beef Backer Award.

Established in 2000, the California Beef Backer Award recognizes restaurants that promote beef and the beef industry through innovative menuing, promotions, and delicious beef entrees that draw customers back time after time. Approximately half of the beef sold in the United States is marketed through foodservice establishments; therefore it is important to the beef industry that customers have a positive beef eating experience when dining out. Due to this fact, the CBC believes in recognizing restaurants that demonstrate commitment to outstanding beef marketing and menuing.

Bully's East Restaurant is found in the sun-kissed city of San Diego. The restaurant was opened in 1971 and since has been remodeled with many of the old wall decorations and structures still intact, adding character to the overall dining experience. With a laid back, casual atmosphere, Bully's is a great place to enjoy a nice steak dinner with family or watch your favorite sports game with friends. They are known for their award-winning prime rib and offer many other steaks and beef dishes.

"Bully's East Restaurant has become a San Diego tradition over the years. With their friendly service, great value and high quality beef you are sure to be satisfied. They show their commitment to providing customers with a satisfying dining experience by carefully selecting the beef used and honing in on their preparation techniques," states Bill Dale, executive director of the CBC. "That is what sets this restaurant apart and made them very deserving of this award."

To compete in the California Beef Backer Award contest, a restaurant has to be nominated by a California beef rancher. A committee of beef industry leaders reviews the contest entries and bases their selection on the restaurants' beef promotion programs, beef menu applications and overall quality. Stan and Betsy Smith of Rancho Allesandro California nominated Bully's for the award.

Runner-up honors in this year's California Beef Backer Award contest went to The Green Barn Steakhouse in Red Bluff, Calif. Both Bully's East Restaurant and The Green Barn Steakhouse will receive monetary awards to use towards future beef purchases.

Also receiving special recognition in this year's California Beef Backer Award contest were 33 Steaks Booze & Jazz, Chico; Branches Wood Fired Chop House, Ukiah; CAMPS Restaurant at Greenhorn Creek, Angels Camp; Charlie's Restaurant, Los Alamos; Davis Creek Mercantile, Davis Creek; Gino's Steakhouse, Colusa; Grizzly Grill, Blairsden; Hindquarter Bar & Grill, Santa Cruz; Hotel Ivanhoe Restaurant, Ferndale; Jack's Grill, Redding; Lumberyard Cafe & Brew, La Grange; McNally's Fairview Lodge, Kernville; Musso & Frank Grill, Hollywood; Oney's Bar-B-Q-Bills, Bishop; Roxy Restaurant and Bar, Sacramento; Seasons Restaurant, Lone Pine; The Dutch Frontier, Ducor; The Inn at Tres Pinos, Tres Pinos; The Riata Diner & Tavern, Livermore; and The Whaling Station, Monterey. For more information about the California Beef Backer Award program, visit www.calbeef.org.

The California Beef Council (CBC) was established in 1954 to serve as the promotion, research, and education arm of the California beef industry, and is mandated by the California Food and Agricultural Code. The council is comprised of 42 members, who are appointed by the California Secretary of Agriculture. The council members set priorities for CBC and represent all segments of beef production within California including range cattle, dairy cattle, feedlots, packers/processors and the general public. For more information, visit www.calbeef.org.

In 1985, a national Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic cattle, in addition to a comparable assessment on imported beef and beef products. States retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen's Beef Promotion and Research Board (CBB), which oversees the national Beef Checkoff Program. Checkoff revenues may be used for promotion, education and research programs to improve the marketing climate for beef. The CBB's 106 members are appointed by and held accountable to the Secretary of Agriculture. Board members represent all segments of the beef industry, including beef, veal and dairy producers, and importers. For more information, visit www.beefboard.org.

SOURCE The California Beef Council