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 CBCE delivers education program Recently, the Canadian Beef Centre of Excellence (CBCE) team delivered a Distributor Education Program to one of the leading buyers of Canadian beef for foodservice distribution in export markets. Also in attendance was a processor from the same export market that further processes Canadian beef for foodservice customers.  The CBCE demonstrated Canadian beef’s product quality and attributes, supported by Canadian Beef Advantage messaging. The program included butchery and culinary arts techniques drawn from Asian and Western cuisines. The demonstration highlighted the versatility of these cooking styles, from traditional to contemporary and from casual to high-end dining applications. The CBCE venue provides a unique opportunity for CBCE to leverage their expertise and utilize audio-visual (AV) capabilities to support innovations in foodservice using opportunity cuts in alignment with Canada Beef export marketing tactics. The AV set-up creates a more functional and engaging experience for attendees, with better viewing for all participants. The session was recorded, and content can be used for future product attribute explorations, delivered to partners as a training guide or used to refine presentation approaches. The beef products featured included the tri-tip and loin tail. Culinary concepts presented featured grilled beef, lobster and cheese sandwich, Katsu beef cutlet, roast beef entrée, grilled steak, Kalbi beef, curry bowl, shaved roast beef sandwich, ginger beef, and beef carpaccio. Other topics covered during the presentation include Canada Beef resources for promotion and partnership, the Canadian Beef Information Gateway, Export Market Development partnership programs, the Pro Chef & Pro Butcher videos, and the Foodservice Recovery Videos. The CBCE’s demonstration of unique Canadian preparation methods, culinary inspirations, ingredients, and recipes contributed to the customer’s understanding of Canadian beef’s versatility and presented new opportunities for the utilization and differentiation of Canadian beef in one of Canada’s top export markets.   Back to main page  Canadian Beef Centre of Excellence Chef Mathieu Paré and Chef Cameron Pappel |
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