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NCBA to Open Beef Innovation Center
NCBA will be opening the Beef Innovation Center in 2010. The purpose of NCBA’s new center is to strengthen beef’s value through education and innovation.
A team of over 20 people from a variety of beef disciplines at NCBA have been working on development of the new center. The goal of the center is to become an industry destination for beef ideation, culinary work, producer education and information, product enhancement, and research testing. It will be utilized by business and industry experts, meat scientists, as well as culinary professionals.
The center will provide a strong focus on beef education and knowledge transfer for producers as well as other sectors of the industry. The vision for the center is to have a place to showcase beef in a variety of ways. The center will be a place to conduct beef cooking and cutting demonstrations; create and test new beef recipes; and, offer space for chefs to “play” and create new culinary sensations. It will also provide a testing facility for new products and the ability to test the new products and cuts on a range of consumer appliances. A meat cutting laboratory will also be in the new center. In essence, it will be a place to educate, create, test, and develop new cuts, new products and new recipes!
For more information on the Beef Innovation Center, please contact Ellen Gibson, Executive Director of New Product Initiatives, at egibson@beef.org.
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