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 CBCE participates in annual SAIT Butchery and Culinary Arts competition The Canadian Beef Centre of Excellence (CBCE) team participated in an Open House at the Southern Alberta Institute of Technology (SAIT) with the Culinary Arts and Butchery program on March 8, 2025. The event, which featured a fun competition, allowed prospective students interested in the hospitality and meat-cutting trades to see the program in action. The CBCE was there to support skills development and student interest in professional cooking and retail meat-cutting trades. The CBCE also provided an interactive kiosk that promotes the Canadian Beef Information Gateway (both the professional and consumer versions) and highlights all the resources available.  The annual SAIT butchery-focused competition, called Cut and Cook, also included a cooking element. Students from both the butchery and culinary programs were selected to compete in teams of two and had to break down each sub-primal and present a specific list of merchandised products to the judges. Included in the selection of competition products was the chuck roll, which was recently identified by Canadian Beef industry partners to be an opportunity cut that offers benefits to both operators and consumers. The competitors were tasked with merchandising hidden gems such as Delmonico Steaks, Country-style Ribs and the Sierra from the chuck roll. They were also given creative freedom to design value-added products using chuck short ribs. These included marinated thin-cut short ribs and steamboat short ribs. The student competitors benefited by learning about butchery from Canada Beef's retail merchandising videos in preparation for the competition. These videos are offered on the Canadian Beef Information Gateway for retail meat cutting professionals.  Two Canada Beef staff members acted as judges for the butchery competition, Retail Manager Channel Marketing Scott Stewart and Director CBCE Studios Cameron Pappel. The competitors were judged on organization, planning and execution, technical skills, and cleanliness – all essential skills to develop for real-world job success. The CBCE is always happy to participate in educational events with students to build excitement around opportunities in the culinary and butchery trades. These events also provide the opportunity to partner with SAIT and promote Canadian beef via social media to encourage engagement and interest in SAIT and Canada Beef programs, services, and resources. 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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