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 Beef training session with key restaurant operator Canada Beef Latin America and Mexico (LATAM), in collaboration with Chef Jaime Cavazos, conducted a specialized Canadian beef cutting seminar in Puerto Vallarta at Florios restaurant, owned by Chef Miguel Valenzuela. During this one-day event, premium Canadian cuts from various brands and distributors were cut and sampled, including rib eye, strip loin, skirt steak and tenderloin. Chef Jaime Cavazos, recognized for his expertise in butchery and meat preparation, guided the Florios kitchen team through optimum procedures for portioning and preparing these cuts of beef, ensuring each piece was used to its full potential in the restaurant's dishes. The seminar focused on teaching the best practices for cutting and handling high-quality beef cuts, guaranteeing that diners receive a product that was perfectly portioned. In addition to the training, a Canadian beef portioning manual was provided, ensuring that the team could break down primary cuts consistently in the future. Close collaboration with distributors was established to ensure an ongoing supply of Canadian beef for this campaign at Florios restaurants in Puerto Vallarta and San Miguel de Allende. Florios, Chef Valenzuela's restaurant, is known for its Italian Argentinian gastronomic concept. Including high-quality Canadian beef in the menu further strengthens the restaurant's culinary offerings. The knowledge gained during this seminar aims to improve the quality of beef dishes and continue offering diners a unique experience, emphasizing the excellence of both ingredients and preparation. This seminar is part of Canada Beef's ongoing commitment to providing chefs and kitchen teams with the tools and knowledge to work with Canadian beef, contributing to the growth and enhancement of beef-cutting techniques at restaurants.   Back to main page CLAUDIA HERRERA-BLANC Director, Market Development, Mexico & Latin America

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