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
