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 Underutilized cuts highlighted for stakeholders The Canadian Beef Centre of Excellence (CBCE), along with Canada Beef’s Channel Marketing team, offered two stakeholder engagement presentations in December. CBCE’s Executive Director, Mathieu Paré led the presentations, with some of the training led by Canada Beef’s Retail Manager, Scott Stewart. The presentations focused on opportunity cuts and included a list of packer-identified products that are challenging to sell and require additional promotional support. There was a discussion of retail and foodservice applications with a focus on skirt, tri-tip and flank steaks. The butchery training session highlighted specifications, cutting and trim strategies and how to get the most value from each piece. A side-by-side product tasting was also offered. This activity helps familiarize participants with the unique flavours, textures and aromas so they can better convey that information to their business partners and customers. These cuts can be more challenging to sell. It’s beneficial for beef producers and stakeholders to understand opportunity cuts and what contributes to their underutilization in terms of markets, seasonal demand and quality attributes. Presentations like this bring context and awareness to the work done to support their promotion and highlight the potential for sales growth. Without the advances in carcass quality (and continued training on each cut's potential opportunities and challenges), success in the domestic market with these cuts would be quite limited, meaning a continued reliance on export markets. Learn more about foodservice menu pricing and how these underutilized cuts are impacted in the latest Foodservice Market Intelligence report.   Back to main page   CAMERON PAPPEL Director, Canadian Beef Centre of Excellence Studios MATHIEU PARÉ Executive Director, Canadian Beef Centre of Excellence |
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