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Culinary students get creative in the kitchen with beef.
May 2, 2012
The beef checkoff, through a partnership between the Northeast Beef Promotion Initiative and the New York Beef Industry Council, made a positive impact on the nearly 400 culinary students, chef instructors and restaurant operators at the 2012 Northeast American Culinary Federation (ACF) Conference held in Niagara Falls, NY, on April 27-29.
Trade show attendees were able to take part in the “Cutting Edge Beef Rub” spice bar, where they measured and mixed various spices according to a rub recipe that they could then take home to use for the upcoming summer grilling season. The checkoff’s BEEFlexible recipe booklets and beef cut charts were distributed at the trade show and attendees also had the opportunity to enter “The Art of Beef Cutting” gift basket raffle. Kari Underly, author of “The Art of Beef Cutting” and founder of Range, Inc., was available to sign copies of her recently published educational book both at the trade show and during the conference “Meet the Author and Book Signing” session.
“Partnering together with the ACF for their regional events allows us to connect with chefs from various parts of the region and gain credibility as the ‘go-to’ source of beef information, whether it be branding, cuts, recipes or concerns,” says Jean O’Toole, director of public relations and promotion for the New York Beef Industry Council. “To be that trusted opinion can only be gained with direct contact we get at events like this.”
The beef checkoff also sponsored a 60-minute educational session titled “Lean Never Looked So Good.” This session included a beef-cutting demonstration highlighting the Beef Alternative Merchandising (BAM) program, which was presented by Kari Underly, as well as a tandem recipe demonstration presented by Chef Mary Ann Kiernan, culinary instructor at Syracuse University. The session reached maximum capacity by attracting nearly 100 attendees!
Underly broke down the top sirloin and ribeye subprimals demonstrating the BAM program to show the session attendees the various opportunities available to offer leaner beef options and portion-controlled menu items. Chef Kiernan demonstrated four recipes also from the BAM program; Chimichurri-Marinated Top Sirloin Filets, Spicy Grilled Ribeye Cap with Avocado Mango Salad, Grilled Top Sirloin Filets with Smokey Orange Sauce, and Ribeye Roll with Wild Mushroom and Spinach Stuffing.
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