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CDN Beef TV Episode 2 tests cooking meat with exterior fat
CDN Beef TV is an excellent example of consumer-focused programming underway at the Canadian Beef Centre of Excellence (CBCE) Consumer Culinary Studio. The just-released second episode of CDN Beef TV examines the effect on the eating experience and nutritional content of steaks grilled with exterior fat attached vs. fat removed.



The CBCE team collaborated with Dr. Nuria Prieto at Agriculture and Agri-Food Canada’s Lacombe Research and Development Centre (LRDC) to explore which method provides the best result. The research consisted of grilling steaks both with and without the exterior fat, followed by a tasting by a sensory panel of trained individuals who sampled steaks. The panel concluded that the steaks cooked with the fat attached were more flavourful and juicier and had a more desirable texture. Further testing determined that the meat's calorie content didn’t increase if cooked with the fat attached.

Dr. Prieto delivered the research results virtually in a conversation with CBCE Chefs Mathieu Paré and Cameron Pappel. Dr. Prieto’s presentation was followed by a discussion with Canada Beef’s Health and Nutrition Director Karine Rekunyk about the benefits of fat in our diet. The video finishes with Paré and Pappel preparing and sampling both types of steaks to show viewers the results.



You can watch the video here.

CDN Beef TV features short video segments of CBCE chefs working with some of Canada’s leading scientific experts and industry professionals to answer consumer questions about Canadian beef. The collaborative chef-expert format uses science-backed experimental research and sensory analysis to develop enhanced recommendations.
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Canadian Beef Centre of Excellence
Chef Mathieu Paré and Chef Cameron Pappel

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