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 Canadian beef product idea session includes tasting by delivery In January the Canadian Beef Centre of Excellence (CBCE) presented a product idea session to showcase new opportunities with underutilized cuts. The session was presented virtually to foodservice partners and a beef industry packer using video conference technologies which allowed CBCE to go beyond its four walls to bring new ideas to clients. Over the past two years, CBCE has refined their use of camera equipment, lighting, props and composition to support an enhanced and exciting virtual experience. This has supported virtual presentations including the Canadian Beef Industry Conference, the Restaurants Canada show and Sysco’s Virtual Kitchen along with product sessions for customers and clients. During this most recent virtual idea-building session, the team presented a selection of underutilized Canadian beef products including short rib riblets, AA and AAA tri-tip and brisket. The presentation included an overview of product attributes, cooking methods for each product using traditional and modern cooking methods and innovative menu applications. The team prepared and shared plated images and recipes and leveraged plated beauty shots/still photography to highlight menu development opportunities with these underutilized cuts. Menu concepts featured included: - Twice-cooked Riblet Bites (‘Beef Wings’) - Bone Broth Riblet Ramen, - Sous Vide Tri-tip Steak, - Brisket Bites, - Nashville Hot Brisket Sandwich - Peking Duck-style Crispy Brisket - Flatbreads The missing piece of the puzzle for these virtual presentations is that the audience is not in the room to smell, taste and experience the food. So, looking for an innovative solution, following the virtual presentation, the CBCE team cooked these same recipes then packed them up in individual-portion takeaway packaging and had the samples immediately delivered to the customer location so that food remained hot. The clients then had a chance to try the product ideas they had just seen. According to Cameron Pappel, CBCE, culinary and innovation manager, providing customers with the sensory experience of taste, smell and texture is an integral part of these sessions. “We wanted to offer attendees the chance to taste the food, analyze and discuss the results to better understand product attributes, eating experience and cooking techniques. Delivering freshly prepared samples was the way to do just that,” he added. The CBCE’s pivot to virtual presentations provides the opportunity to continue Canadian beef demand-building workshops here in Canada and to international markets through online platforms. There may also be opportunities for Canada Beef to contract or partner with local chefs to prepare and deliver a sample program to a distanced audience to offer the same sensory eating experience that they would have if physically at the Centre. Back to main page Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel

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