There are certain parts to a beef cow that consumers tend to migrate to, with most of them being the centre cuts — sirloin, prime rib, and others we see at restaurants and in stores.
The Canadian Beef Centre of Excellence, located in Calgary, AB, is looking to show food service operators, chefs, and domestic/international buyers, how to work with the “under-utilized” cuts (like the belly, brisket and chuck) to increase carcass utilization.
Mathiew Pare, executive director with the Canadian Beef Centre of Excellence, says the main focus of the centre is to bring more value to the carcass.
“We are bringing value to the Canadian beef industry. We bring folks from all over the world — Latin American, Asia — these are established buyers that are coming to Canada to become masters of the Canadian beef brand,” Pare explains. “What we really do there is ideation. We have workshops where…we demonstrate western cutting techniques that aren’t necessarily familiar to other markets. So we are teaching them how to cut steaks, but to also find opportunities for portability within larger muscles that they can actually break down and find what we call those ‘hidden gems.”
Pare demoed different cuts in August, at the Canadian Beef Industry Conference in Calgary, AB.
“One of these things that really connects us to these folks is that we are Canadian, and the values that Canadians stand for translates into a superb quality product,” says Pare, who believes that the relationships along the supply chain come out in “the beautiful, rich, clean taste of [Canadian] beef.”