New Beef Cuts Unveiled At 2010 Beef Symposium

US - The Beef Checkoff Programme will officially debut new cuts from the beef round and value-driven retail merchandising techniques at the first-ever Innovative Beef Symposium scheduled for August 25-26, 2010 in Denver, Colorado.
calendar icon 11 June 2010
clock icon 2 minute read

This product development conference is designed to assist anyone in the food industry that educates, processes, sells and prepares beef, capitalise on new beef products to improve overall profitability while supplying more options to their customers.

The checkoff-funded muscle profiling research is the foundation used by the Beef Innovations Group to uncover many successful cuts over the years, such as the Petite Tender, Ranch Steak, Flat Iron Steak and five cuts from the chuck roll. In 2007, the Beef Innovations Group continued their work leveraging this research with one main goal in mind — to maximise value of the beef round. Since then, a team of meat scientists has been working on locating value-added muscles from the round and now it is time to unveil and share what those experts have learned.

“An important feature of this event is the direct access to industry experts who can help you implement these new beef concepts in your business,” said Ellen Gibson, executive director of beef innovations for the National Cattlemen’s Beef Association, which contracts to manage new product development and culinary services for the beef checkoff. “Attendees will leave with valuable information on how to fabricate, merchandise, menu and profit from new beef cuts and merchandising techniques.”

This two-day interactive event will bring together all segments of the food industry, such as beef producers, processors, foodservice operators, executive chefs, retail meat buyers, equipment suppliers and academicians. Sessions will be led by the meat scientists and foodservice and retail professionals who will share first-hand accounts on the potential of these new cuts and cutting methods. On the evening of the 25th, attendees can enjoy an outdoor tasting reception featuring the new beef cuts in a variety of applications while networking with peers on a summer evening in Colorado. The symposium will wrap up with a look at the beef industry, consumer and new culinary trends and marketing the new cuts in both retail and foodservice.

TheCattleSite News Desk

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