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 CBCE hosts delegation from Taiwan The Canadian Beef Centre of Excellence (CBCE), in collaboration with Canada Beef’s Export Market Development team, hosted a delegation of Taiwanese beef importers for an immersive Canadian Beef training and education experience. The program featured a guided walkthrough of the CBCE facility, an exploration of Canada Beef resources, hands-on butchery training, and curated product tastings. CBCE Director Cameron Pappel led a comprehensive butchery ideation session, highlighting products of particular interest to the international guests. The delegation discovered new product possibilities and deepened their knowledge of the Canadian beef cuts they already import. Throughout the tasting of various cuts, Chef Pappel reinforced the Canadian Beef Advantage, emphasizing how product attributes and Canadian Beef quality can benefit their businesses.   The Taiwanese delegation also sampled a ready-made beef curry concept, cooked with Canadian beef outside skirt. The dish drew inspiration from products readily available in Taiwan, Canada’s eighth-largest export market. Currently, the CBCE Test Kitchen is conducting research on trending beef offerings for both domestic and export markets. By utilizing the expertise of Canada Beef’s export market team, applying modern cooking techniques, and maximizing carcass utilization, the CBCE team aims to enhance the eating experience and boost operator profitability. The CBCE test kitchen continues to develop valuable research on popular beef products and applications, providing industry, educators, and consumers with insights to achieve the best possible Canadian beef experience. Back to main page CAMERON PAPPEL Director, Canadian Beef Centre of Excellence

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