Join Canada Beef and the team from the Canadian Beef Centre of Excellence team for a unique opportunity to taste and evaluate eight of the most popular cuts of Canadian Beef in food service today.

In this structured tasting activity, you will get to try the following cuts:
Strip Loin
Tenderloin
Top Sirloin
Rib Eye
Top Sirloin Cap
Top Blade (Flat Iron)
Bottom Sirloin Flap (Bavette)
Bone-in Rib

This tasting activity will aim to deliver on two Canada Beef objectives.

1.    To educate culinary professionals on the eating quality and characteristics of top performing Canadian Beef products for foodservice.
2.    To gather valuable industry data from culinary professionals regarding the eating experience associated with eight of the most popular Canadian beef cuts used in foodservice today.

This will be a tasting activity, not a meal or a culinary ideation. The eight beef cuts will be prepared very simply so that they can be evaluated by the participants in a standardized and systematic way.

Participants will be asked to provide their individual assessment on each of the 8 products based on a provided criteria score sheet that will evaluate each cut on the attributes of tenderness, juiciness and flavour.

This data will used by Canada Beef to help other industry members better understand the eating quality and performance of Canadian Beef.

A cash gift card (value $50) will be provided by Canada Beef to Canadian Culinary Federation (CF) Members and CF Young Chef Members who contribute completed product assessment score cards at the conclusion of the tasting event. This is a member only event.

Know your beef, and help others better understand the quality eating characteristics of grain-fed, Canadian Beef. Limited spots are available, book your seat today!

Dress code: Chef Jacket