2018 RCA Webinar - Preparing and Menuing New Beef Cuts

The chefs from National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, will discuss one of the big trends in foodservice this year – new beef cuts. From the Denver Steak to the Sirloin Flap, from the Coullote to the Tri-Tip, restaurants are branching out beyond traditional middle meats to give customers new beef dishes to choose from. Cuts, applications and international flavors to enhance beef will be discussed.

Speakers: Barry Strand, Laura Hagen, Marci Levine

1.0 Credit per course

Members - Free
Non-Members $30

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