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CBCE supports key opportunity cuts with recipe videos
The Canadian Beef Centre of Excellence (CBCE) supports the utilization of key opportunity cuts by producing recipe videos and photography to support industry partners and Canada Beef’s consumer promotional strategies. Opportunity cuts include outside skirt, clod tender, tri-tip, and chuck short ribs, to name a few.

These cuts represent untapped value, often because of user unfamiliarity, availability, cost, seasonality and ease of processing. The resources created by CBCE help to overcome these challenges to make the most of these opportunity cuts.

Resources include easy-to-follow, step-by-step recipe videos and food-styled photography. Recipes support a wide range of cuisine types and methods with a growing emphasis on ethnic cuisine to match Canada’s evolving demographics. For example, you can find a Mexican-style recipe video for outside skirt steak here or an Asian-inspired recipe for tri-tip here.

The resources for consumers support the Canadian Beef Information Gateway (Gateway) which can be accessed through canadabeef.ca, cdnbeef.ca, or via QR codes and barcodes in retail stores.

Recipe videos also support the Canadian Beef Wholesale Gateway for professional users. Industry professionals, especially in butchery or distribution, can benefit from increasing their knowledge of culinary utilization. This information will enhance their understanding of these products and how they can fulfill customer needs with the goal of inspiring additional purchases of Canadian beef.

 
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CAMERON PAPPEL
Director, Canadian Beef Centre of Excellence Studios
MATHIEU PARÉ
Executive Director, Canadian Beef Centre of Excellence

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Editorial contributor and oversight provided by Gina Teel, Director, Stakeholder Communications, Canada Beef.

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