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 CBCE Consumer Culinary Studio delivers Food Network-style CDN Beef TV The Canadian Beef Centre of Excellence (CBCE) is all about facilitating greater engagement with new beef resources tailored to the needs of specific stakeholder audiences. The recently launched CDN Beef TV is a good example of consumer-focused programming underway at the CBCE’s new Consumer Culinary Studio. Equipped to deliver Food Network-style programming thanks to upgraded cameras, displays and communication technology, the studio is an ideal space to produce practical resources that deliver expert culinary and cutting guidance for Canadian beef in a manner that is both entertaining and educational.  CDN Beef TV features short video segments of CBCE chefs working with some of Canada’s leading scientific experts and industry professionals to answer consumer questions about Canadian beef. The collaborative chef-expert format involves the use of science-backed experimental research and sensory analysis to develop enhanced recommendations. The first episode, on the prevention of steak curling, was released in January 2023. In it, the CBCE team collaborated with Dr. Nuria Prieto at Agriculture and Agri-Food Canada’s Lacombe Research and Development Centre (LRDC) to explore best practices for addressing steak curling to enhance the Canadian beef experience at home.  Steak curling occurs when a steak curls up away from the heat source during cooking and leads to less sear and flavour development. To examine the issue, expert scientific research was conducted in a highly controlled laboratory environment at the LRDC. The research involved grilling 10 pairs of Canadian beef striploin steaks, one with the exterior fat intact and one with the fat removed, and then measuring the level of steak curling. Then a trained sensory panel evaluated steaks with and without curling. The panel determined that steaks that did not curl resulted in a better overall eating experience in terms of flavour. Dr. Nuria delivered the research results virtually in a conversation with CBCE Chefs Mathieu Paré and Cameron Pappel and made suggestions to improve outcomes. Chefs Paré and Pappel explored the topic in the new Consumer Culinary Studio and then replicated the research to test consistency. Pappel demonstrated techniques aimed at solving this challenge and discovered similar results to the research. The CBCE chefs then made recommendations to consumers for how to manage Steak Curling. Work is currently underway on episode 2 of CDN Beef TV, which will examine the effect on eating experience and nutritional content of steaks cooked with exterior fat attached vs. fat removed. The plan is to release four episodes of CDN Beef TV per year. The intent is for each episode to provide consumers with the best available guidance on how to prepare and enjoy beef products in a fun and informative way.  The Beef Up Your Skills initiative is part of a larger Canada Beef strategy to enhance beef quality. This includes the previously announced Canadian Beef Information Gateway program as well as a new tagline to accompany the Canadian Beef logo in domestic and international markets. Back to main page  Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel |
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