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 Canadian Beef Cut-Along Students and Industry Canada Beef and Taste Canada continued their long-standing partnership by offering a one-of-a-kind learning experience presented by the Canadian Beef Centre of Excellence (CBCE). Attendees included culinary and butchery students, instructors, and industry professionals. CBCE broadcast a live presentation with a cut-by-cut demonstration of three Canadian beef sub-primals by Chef Mathieu Paré, the Centre’s Executive Director. Instructors were invited to procure the same sub-primals so their culinary students could “cut along” to get a true sense of the techniques. The 60-minute event was well-attended. Five culinary schools participated, each with multiple students viewing the demonstration. Two of the five schools purchased product and “cut along” with the presentation. Representatives from foodservice distributors also participated.  Paré began the presentation with an overview of the Canadian Beef Advantage and a presentation of the four industry pillars. The cutting demonstration focused on several opportunity cuts including, the tri-tip, flank, and clod tender. Multiple merchandising methods were showcased, from whole product to steaks and roasts, as well as advanced cutting for thin-sliced and small-format cuts. Paré also discussed trim utilization, addressed grain direction to maximize tenderness and highlighted traditional and innovative culinary applications. Students and instructors were encouraged to visit cdnbeefperforms.ca for more resources, learning and training tools. The session was an excellent opportunity for the CBCE to leverage its new studio equipment to deliver educational programming to larger audiences while sharing information and resources with industry professionals and students. “These seminars allow us to educate students and industry professionals about the best practices and techniques for culinary and butchery applications of Canadian beef. These events also drive awareness about the CBCE online courses and learning resources and to introduce the Canadian Beef Information Gateway to instructors and students,” Paré said. Attendees found the live presentation very informative. Feedback included the following comments. “The students and Chefs very much enjoyed the presentation and learning through the Cut-Along. Yesterday’s event was a valuable learning experience and enforced the training the students are taught in their respective programs at the College. Today, the students continued with their training/learning by working on applying the appropriate cooking techniques to the cuts from yesterday’s presentation.” from Top Toques Culinary Institute. “The sub-primal pieces cut during the event are well chosen and provided a great learning experience for the students. We had 12 students participate and two Chef Instructors. The Chef presenter did a thorough job of presenting the “theory” and “practical” study of the subject matter.” from Top Toques Culinary Institute. “I just looked at the Canada Beef videos. They are great resources for us instructors to use in our classes.” Comment from Fleming College Chef Instructor. The presentation was recorded and shared with the attending colleges as well as a number of other Canadian culinary colleges. It is available to view here. Back to main page  Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel |
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