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