The Beef Innovations Group, which discovered many successful cuts in recent years including the Petite Tender, Ranch Steak, Flat Iron Steak and five cuts from the chuck roll, used checkoff-funded muscle profiling research as its product development foundation. In 2007, the Beef Innovations Group continued its work leveraging this research with one main goal — to maximize value of the beef round. Since then, a team of meat scientists has been working on locating value-added muscles from the round.
“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.”
All segments of the food industry will benefit from this event, including beef producers, processors, foodservice operators, executive chefs, retail meat buyers, equipment suppliers and academicians. Sessions will be led by meat scientists, as well as foodservice and retail professionals, who will discuss these new cuts and demonstrate cutting methods.
For more information, visitwww.BeefInnnovationsGroup.com.