"Beef Industry Basics"
In this one hour seminar, we'll walk through the beef production process, including cow-calf, stocker and feed lots. We'll discuss grass fed and grain fed beef, hormones, antibiotics, breeds, genetics and grading. This is a great class for food service sales teams, retail meat cutters and restaurant chain staff. Participants will experiece a lively, informative discussion and will better undertand the complex beef production process.
"Culinary Methods for the Cut Out"
In this one, two or three hour, hands on workshop, we'll walk and talk through most of the parts of the beef cut out and talk about how each cut is best used for menus, profitability and maximizing the awesome flavors found in beef cuts. This is a great class for food service sales teams, meat cutters, R&D staff at restaurant chains and chefs. This class is taught in a commercial kitchen in Denver or other cities upon request. Participants will learn how to use sous vide, smokers, Intant Pots, grill and roast. Participants will be confident cooking with beef after this fun, hands on class.
At the Beef Plant
This one hour presentation is designed for beef producers interested in finding a USDA or state inpected plant to process cattle for sale direct to consumers.
We will cover best practices for animal handling at the plant, fabrication, temperatures, yields, cutout, packaging, food safety and more.