Course 8 - Beef Carcass (RETAIL)
This course is meant to complement existing meat programs in your retail stores. There are many merchandising options with the beef carcass and some of the ideas presented in this course may resonate with your management team and eventually be used in your meat departments. High-quality Canadian Beef is a complex protein that demands a high degree of care and attention to produce. Understanding the complexities and opportunities unique to each section of the beef carcass will allow you to communicate important handling and cooking information, as well as assist you in how to set up your retail meat case to reflect the needs of your customers. This course will introduce you to an Interactive Beef Carcass, retail meat cutting videos, technical sheets and cooking information that will allow you to excel in your beef sales and customer service.
- Learn the different sub-primal sections of the beef carcass and be able to communicate the specification details of various cuts.
- Learn the potential retail meat cuts that can be sourced from each section of the beef carcass.
- Understand how each section and cut can be cooked so that you can assist your customers on how to cook each cut when they ask you at your meat counter.
- Be able to inform retail operators on the under-utilized cuts as well as some of the hidden gems that will bring value to their meat case and a point of differentiation from their competitors.