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 CBCE presents beef experience workshop The Canadian Beef Centre of Excellence (CBCE), in collaboration with Canada Beef’s export market development team, presented a beef training and promotion workshop to the Canadian Beef Experience 2026 group on day two of their tour. Canada Beef Vice President, Export Market Development, Albert Eringfeld delivered a Canadian Beef Advantage presentation, including a comprehensive update on the Canadian beef market. Eringfeld highlighted that Canada is on track for a record-high export value nearing $6 billion in 2026. CBCE Director and chef Cameron Pappel took the participants on a tour of the CBCE and presented the foodservice and retail butchery resources produced there. He then led a butchery workshop using Canada AAA strip loin to identify quality attributes and grading standards while demonstrating ways to enhance the eating experience. Through this demonstration, the group learned new ways to approach Canadian beef and elevate its value. Pappel next explored two unique approaches to preparing Canadian beef digital flexor muscle. He hand-sliced digital bresaola that had been curing and drying for nearly six weeks to showcase the cut as a superb charcuterie option. Following the CBCE presentation, professional butcher Christoph Grabowski shared his knowledge and expertise by merchandising several Canadian beef subprimals. His demonstration showcased a creative list of portion cuts and detailed top sirloin muscle profiling. The chefs then split into two groups of three and were asked to prepare an authentic dish from their home countries in 30 minutes using Grabowski’s Canadian beef cuts. In the first round, chefs Thien, Nogami and Guarrancino began the culinary adventure. Chef Nogami prepared slow-roasted and grilled rib eye with wasabi miso, morel mushrooms, and autumn vegetables wrapped in traditional Japanese hoba leaf. Chef Thien’s dish highlighted grilled outside skirt marinated in authentic and aromatic Vietnamese spices. Chef Guarrancino prepared an Italian saffron risotto topped with finely diced raw beef rib eye and gremolata. In the second round, chef Kim prepared seared top sirloin steak with a Korean miso glaze, served with fresh seasonal vegetables. Chef Rodríguez created vibrant and flavourful Mexican tacos using inside skirt with multiple fresh and cooked salsas. In addition, Rodríguez prepared rib eye chicharron and guacamole with fried tortillas. Canada Beef Chef Ichiro Kiyotomi rounded out the day by combining Indonesian and Japanese cuisines for a fusion of sate maranggi and beef sushi. The chefs collaborated well in the CBCE’s commercial kitchen, reinforcing the event’s focus on Canadian beef’s versatility and quality. Each chef presented their dish, highlighting unique preparations and cuts of Canadian beef. Each spoke about their experience using Canadian beef and how its quality attributes play a key role in their culinary success. Back to main page CAMERON PAPPEL Director, Canadian Beef Centre of Excellence

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