June 20th Chapter Meeting: Centerstone
 Food Host:  US Foodservice

The Guest speaker and food sponsor for the evening was Mr Kim Arseneaux, Executive Account Manager of the Certified Angus Beef Council. Mr Arseneaux presented a program approved for 1 CEU (Continuing Education Unit) by the ACFcalled The Science Behind the Sizzle.

Five Summary Points of the Program:

• The Factors affecting beef flavor, juciness and tenderness
• Why not all Beef satisfies customers' tastes
• The single most important quality factor for selecting beef
• Keys for evaluating the value of any grade or brand
• How to meet and exceed customers expectations for a great steak every time

The program consisted of a very well done and comprehensive slide show and seminar on these subjects. It covered the reasons that customers order beef, and the factors determining their eating experience. He discussed palitability, what affects it, marbling and how it is evaluated. Discussions continued on USDA Grading and the effects of genetics and cattle nutrition on the quality. A great deal of time and information was presented on marbling and its effect on customer appreciation of the beef. A section of the seminar was devoted to customers preferences and the relative number of clients that like their beef cooked in certain ways. (each of us got a useful chart displaying degree of doneness). The range of physiological factors determining beefs consistancy was illustrated, like age/maturity, fat cover, connective tissue, aging, and breed influence. Many of the visible flaws in beef were displayed, such as muscling, dark cutting beef, capillary rupture and yield grade abundance. In essence, while the show was a very large commercial for Certified Angus Beef, the usable information was plentiful and interesting.

 

The was excellent in every respect, and much thanks goes to US FOODSERVICE and to the Certified Angus Beef LLC.

For more information call: 330 345-2333 or log onto:   www.certifiedangusbeef.com
Certified Angus Beef LLC.
206 Riffel Rd.
Wooster, Ohio 44691-8588

 

• Please mark this down September 19th on your calander, as our next meeting.
         

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