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 Canadian beef training with Qualtia/Carnes Premium XO On June 19, 2024, an invitation-only training session about Canadian beef was held for Carnes Premium XO clients in San Miguel de Allende. The event, attended by 30 restaurant professionals and culinary experts, was designed to deepen their understanding of Canadian beef cuts. The session focused on less commonly used centre of the plate cuts, such as chuck roll and chuck flap, as well as more familiar cuts, like rib eye and flap skirt. The training covered technical information, preparation and cooking and how to use these cuts to enhance restaurant menus. During the training, participants engaged in hands-on demonstrations and interactive discussions that highlighted each beef cut’s unique characteristics and benefits. The session also featured tasting opportunities, allowing attendees to experience the quality and flavour of Canadian beef firsthand.  The following day, June 20, 2024, a second training session on portioning cuts took place at El Gaucho Tradicional restaurant in León, Guanajuato. This session drew 25 chefs and kitchen staff from various local restaurants. Karla Sentíes, a Canadian beef ambassador, and Chef Jaime Cavazos, a Canadian beef master butcher, led the training. The chefs offered insights into the value and performance of Canadian beef. The focus was on advanced cutting techniques and the efficient butchering of different beef cuts, providing participants with practical skills that could be directly applied in their kitchens. Participants also had the opportunity to taste different cuts to enhance their understanding of the flavour profiles of Canadian beef. The session concluded with a Q&A segment where attendees could discuss specific challenges and seek solutions from the experts. Participants also received a recently developed manual for portioning cuts. Created specifically for Canadian beef seminars and training sessions, the manual is exclusively available through scheduled training sessions with Canadian beef distributors. These training events support the restaurant industry by equipping participants with essential knowledge and skills to optimize their beef offerings and enhance their culinary practices.   Back to main page  CLAUDIA HERRERA-BLANC Director, Market Development, Mexico & Latin America |
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