Connect, Innovate & Inspire: The Canadian Beef Centre of Excellence is HERE!

Approved Logo low res 4cThe Canadian Beef Centre of Excellence opened just a few months ago in Calgary Alberta, and I must admit, I am feeling right at home when I get there. There is nothing like gathering around a table in a kitchen to connect, innovate and inspire — and that just happens to be the new mantra for the place.

The Centre is Canada Beef’s knowledge centre for all things beef — it is where we meet up with beef experts and fans from around the world to explore the creative new ideas that bring out the best in Canadian Beef – for your family table, favourite restaurant or grocery store. It’s the place where excellence in beef begins… from recipe development and testing, to developing a new cut, to sharing ideas with a partner like Loblaws or McDonalds or even chefs from Mexico — the Centre is our spot for discussion and exploration on a GLOBAL scale.

Let’s get you on a bit of a tour shall we! Come step into the kitchen! You can see the pictures here, or take the Google 360 tour  if you want the virtual experience.


CBCE_Full Kitchen

What’s at the Centre? Wow – where do you start!

First of all, there is a full restaurant business side of things – complete with all the equipment that you would fine in any type of restaurant. There’s also a grocery store meat counter to bring out the beef shopping experience. And of course, a home-style kitchen so we can ensure that the ideas we put forward to you, work in your home. That’s important work — to quote a Los Angelas Times article, “the number of recipes available (to the public) has gone through the ceiling while their reliability has gone to the basement.”

And there’s more:

A full fledged butchery area (the ‘meat lab’ as we call it), where aging can be done, grinding for ground beef and sausage making and much more. And a full food prep area is also available so we’re able to host tastings, dinners and even gala events.

Of course, there’s more to a facility than the space – there’s the staff behind it that build the expertise. Chef Marty Carpenter, resident butcher and technical expert Abe Van Melle, myself (Joyce Parslow – home economist), Robert Serepiglia – product innovator and Lesley Yakobchuk, the facility co0rdinator (and resident wine expert). Pictured here: Marty Joyce & Abe


What have we been up to so far? We’ve been busy, that’s for sure — filming, testing, teaching, hosting and sharing — just some of work we’ve been doing at the Centre. Take a look here at one of the (yummy) new recipes videos developed starring Rotisserie Roast this summer: Beer-Soaked Beef Rotisserie Roast with Skillet Corn & Kale Salad (full recipe included here below).


My hope is to get to meet you this year at the Centre. If you’re a Make it Beef Club member in the Calgary area let me know — we are hosting a couple of events open to the public in November so drop me a line in the Comment Box if you’d be interested in attending and I will keep you posted when the event is confirmed. Let’s connect, innovate and inspire – together!

Beer-Soaked Rotisserie Roast with Skillet Corn and Kale Salad
Recipe Type: Main
Cuisine: Canadian
Author: makeitbeef
Prep time:
Cook time:
Total time:
Serves: 10 to 12
Cook using a rotisserie or by indirect heat on the barbecue. You can use any Rotisserie Roast: Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or Prime Rib.
  • 1 ½ cups (375 mL) beer (ale or lager)
  • 3 cloves garlic, minced
  • ¾ cup (175 mL) ketchup
  • ⅓ cup (75 mL) EACH balsamic vinegar and brown sugar
  • 3 tbsp (45 mL) EACH Dijon mustard and chili powder
  • 1 tbsp (15 mL) minced fresh rosemary
  • 4 lb (2 kg) [b]Beef Rotisserie Roast [/b](e.g. Sirloin Tip, Top Sirloin or Inside Round)
  • [b]Skillet Corn and Kale Salad [/b](recipes follow)
  1. [b]Combine[/b] all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.
  2. [b]To cook on a rotisserie[/b], place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400°F (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
  3. [b]Cook[/b] at constant heat, in closed barbecue, to desired doneness: about 1-1/2 to 2 hours, until thermometer reads 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
  4. [b]Remove roast [/b]to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
  5. • [b]No Rotisserie? No Problem[/b]. Cook by Indirect Heat: Place roast on grill over drip pan on one side of the barbecue. Turn heat off just under the roast and cook as above.
  6. • [b]Skillet Corn:[/b] In large covered deep skillet or sauté pan, cook 4 [b]cobs of corn [/b](broken in half) in ¼ inch (1 cm) water until just tender; drain. Return to stove and cook until pan is dry; add 2 tbsp (30 mL) [b]butter[/b] and season all over with 1/4 tsp (1 mL) dried[b] thyme [/b]leaves (if desired) and [b]salt and pepper [/b]to taste. Heat, turning cobs often to coat well, until butter is bubbling and begins to brown.
  7. • [b]Kale Salad:[/b] In large bowl, whisk together ¼ cup (50 mL)[b] vegetable oil[/b], 1 [b]clove garlic[/b], pressed, 2 tbsp (30 mL)[b] red wine or white balsamic vinegar[/b], 1 tbsp (15 mL) EACH [b]Dijon mustard [/b]and [b]maple syrup[/b], ¼ tsp (1 mL) EACH[b] salt and pepper[/b]. Add 4 cups (1 L)[b] baby kale or torn kale leaves [/b](stems removed), ¼ cup (50 mL) EACH [b]pumpkin seeds [/b]and [b]dried cranberries [/b]and 1 small[b] apple [/b]cut into slices. Toss and serve or let stand up to 1 hour before serving.



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