The 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.
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!
- 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)
- [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.
- [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.
- [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.
- [b]Remove roast [/b]to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
- • [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.
- • [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.
- • [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.