2010 Innovative Beef Symposium to Unveil New Beef Cuts

Registration is open for the August conference in Denver.

Published on: Jul 2, 2010

The Beef Checkoff Program will officially debut new cuts from the beef round and value-driven retail merchandising techniques at the first-ever Innovative Beef Symposium scheduled for August 25-26, 2010 in Denver, Colo. This product development conference is designed to assist anyone in the food industry that educates, processes, sells and prepares beef, capitalize on new beef products to improve overall profitability while supplying more options to their customers.

The checkoff-funded muscle profiling research is the foundation used by the Beef Innovations Group to uncover many successful cuts over the years, such as the Petite Tender, Ranch Steak, Flat Iron Steak and five cuts from the chuck roll. In 2007, the Beef Innovations Group continued their work leveraging this research with one main goal in mind — 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 and now it is time to unveil and share what those experts have learned.

"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."

This two-day interactive event will bring together all segments of the food industry, such as beef producers, processors, foodservice operators, executive chefs, retail meat buyers, equipment suppliers and academicians. Sessions will be led by the meat scientists and foodservice and retail professionals who will share first-hand accounts on the potential of these new cuts and cutting methods. On the evening of the 25th, attendees can enjoy an outdoor tasting reception featuring the new beef cuts in a variety of applications while networking with peers on a summer evening in Colorado. The symposium will wrap up with a look at the beef industry, consumer and new culinary trends and marketing the new cuts in both retail and foodservice.

Additional information on the 2010 Innovative Beef Symposium can be found on www.BeefInnnovationsGroup.com, including a detailed agenda and hotel information to assist attendees in making their travel plans. Registration is open and space is limited so attendees are urged to sign up early.