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CBCE reviews opportunity cuts for foodservice
The Canadian Beef Centre of Excellence (CBCE) Test Kitchen conducted an in-depth review of six essential foodservice beef cuts to assess traditional cooking methods and explore innovative approaches. The cuts evaluated included inside skirt, outside skirt, tri-tip, petite tender, flank, and chuck eye roll.

Each Canadian beef cut was prepared using established methods, such as classic grilling and pan-searing, to create a baseline for eating-quality expectations. These results were then compared to the same cut cooked with unique or less common techniques.



For example, inside skirt steak was cooked using both grilling and pan-searing, then assessed by CBCE chefs for tenderness, flavour intensity, juiciness, texture, overall performance, and estimated consumer enjoyment. The cut was also prepared using alternative methods such as braising, stewing, and breading and frying (similar to “chicken-fried-steak”). CBCE chefs compared these results to standard techniques to identify versatile preparations that deliver an exceptional Canadian beef experience.

CBCE will share its findings with foodservice professionals to help maximize the value of beef purchases and offer fresh perspectives on product utilization. The research will also help Canadian beef consumers looking for creative ways to enjoy beef at home.

CBCE will also use this research to develop 20 new professional foodservice recipes, expanding the Culinary Menu Planner resource available to industry professionals at https://cdnbeefperforms.ca/foodservice-resources/.


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CAMERON PAPPEL
Director, Canadian Beef Centre of Excellence Studios
MATHIEU PARÉ
Executive Director, Canadian Beef Centre of Excellence

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Editorial contributor and oversight provided by Gina Teel, Director, Stakeholder Communications, Canada Beef.

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