EXPLORE how beef gets from the rancher’s gate to the restaurant plate. Ranchers believe that quality beef begins with quality care. The end result of quality care is a product with a TASTE that legends are made of.

Join us as we DISCOVER:  

  • Beef’s flavor factors as we TASTE differences between wet and dry aged, prime and select, grass and grain finished beef
  • Beef Market Update…see what’s driving beef prices and what the forecast looks like
  • New cuts and menu opportunities
  • Beef resources specifically for foodservice professionals.

This FREE 2.5 hour workshop will be offered September 22, at 1:30p AND September 23 at 8:30a. Workshop will be conducted at Johnson County Community College Culinary Arts Facility.

Registration deadline is Monday, September 19, 2016

Please RSVP to: Sharla@kansasbeef.org

Sponsored by: Kansas and Missouri Beef Industry Councils and Certified Angus Beef