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 Spotlight on content development The Canadian Beef Centre of Excellence (CBCE) team provides merchandising solutions for retail and foodservice operators to capitalize on large carcass sizes and elevate carcass value for Canadian beef producers. They also deliver new and exciting eating experiences to customers and consumers. Recently the CBCE culinary and technical team including Chef Cameron Pappel and Chef Yoshiko Taylor focused on the ribeye, exploring technical butchery and yield analysis. They developed innovative cutting techniques to optimize the value of boneless rib sub-primal for retail and foodservice through muscle profiling and smaller portion sizes (see the following three images on cutting techniques).   Isolated muscles were rolled, tied, and portioned into smaller-format steak cuts. Ribeye primary muscles, Spinalis dorsi and Longissimus dorsi, were fabricated into medallion concepts that highlight their specific product attributes (see images below). Yield data was collected and tabulated to analyze steak quantities, weights, trim, fat and connective tissue, skill level requirements and production time CBCE content is designed to be multi-purpose and contributes to a wide range of resource development and promotional utilization for consumers, retail, foodservice, further processors and academic institutions in domestic and international markets including: Video and photo catalogue encompassing total beef animal cut-out Online learning courses – culinary, butchery, nutrition, costing, producer, etc. Canadian Beef Information Gateway content Consumer culinary and butchery education videos Retail and packer butcher training videos Product ideation and menu development for foodservice Innovative merchandising solutions Industry trade show and conference materials Virtual presentations and webinars Meat quality testing and benchmarking projects Back to main page Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel

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