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 Canadian beef training sessions for industry professionals During May, key distributors, among the largest importers of Canadian beef in Mexico, were presented with three technical training sessions. The goal was to strengthen their understanding of the Canadian Beef Advantage (CBA) program and showcase the quality, characteristics, and versatility of various Canadian beef cuts in professional culinary settings. The first two training sessions were held in Mérida, Yucatán, and led by Chef Federico López. Each session was attended by approximately 20 participants, including chefs and purchasing managers from restaurants and hotel operators. Chef López presented the fundamentals of the CBA program, emphasizing quality assurance, grading consistency, and its value in foodservice. Over two days, attendees explored a range of Canadian cuts and received guidance on their optimal use across different cooking techniques to improve yield, presentation, and customer satisfaction. The third training session took place in Monterrey and was led by Canada Beef, Director, Market Development, Mexico & Latin America, Claudia Herrera-Blanc along with Master Butcher Chef Jaime Cavazos. The session welcomed 10 regional managers from the distributor’s national team. In addition to an in-depth review of the CBA program and its culinary applications, participants engaged in hands-on preparation using Canadian beef from branded programs. This practical component helped enhance their understanding of the origin, specifications, and distinctive attributes of Canadian beef while also highlighting the differences between Canadian cuts and similar products from other countries in their current portfolio. Canada Beef also participated in Expococina, a regional culinary trade show that brings together chefs, suppliers, and industry professionals for live demonstrations, product showcases, and networking opportunities. As part of the event, Chef Cecilia González led a two-day masterclass featuring the preparation of two original recipes using selected Canadian beef primal pieces. Her participation as a featured chef helped underscore Canadian beef's versatility and premium quality in a live, interactive setting. The masterclass drew strong engagement and visibility from the culinary community, with consistent attendance throughout both days of the show. Back to main page CLAUDIA HERRERA-BLANC Director, Market Development, Mexico & Latin America

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