|
|
> Home
Symposium General Sessions
Wednesday, August 25th
Dr. Gary Smith, Distinguished Professor, Colorado State University
Keynote Address —Innovating with Beef
When innovation is at the center of a company’s strategies, it impacts not only products, but also functions, logistics, business models, fabrication, and processes. Innovation creates new customers and builds stronger loyalty among current ones. Dr. Smith will spotlight key successes in beef innovation and propose solutions for inspiring increased innovation throughout our industry.
_____
Jim Ethridge Senior Director, Beef Innovations Group, NCBA, and
Dr. Tony Mata, Mata and Associates
Adding Value to the Round
Past work conducted on the shoulder clod and chuck roll proved that, through diligent work strategically merged with innovation, additional value can be expected from the chuck subprimals. New fabrication methods and new applications have yielded benefits to all segments of the industry. The muscles of the Round offer our industry’s newest frontier. Come and learn how innovation can maximize yield, add versatility and increase profitability.
_____
Dr. Chris Calkins, Professor, University of Nebraska at Lincoln
Round Research Overview
Muscle profiling research and subsequent muscle studies established foundational knowledge of beef Round muscles. This presentation will review the muscle characterization work which contributed to, and identified, value-adding opportunities. The Round’s unique muscle features will be spotlighted and discussed with an eye toward value addition to the Round.
_____
Dr. Keith Belk, Professor, Colorado State University
Round Aging and Nutrition Studies
Dr. Keith Belk will share highlights from an ongoing beef aging study on five key Round muscles. This study was initiated to help industry more effectively manage postmortem aging time to maximize beef palatability (taste, tenderness and juiciness) at the consumption level. The study will result in an aging index that could be used by packers, processors, branded programs, retailers and/or foodservice operators to more efficiently manage beef aging. In addition, Dr. Belk will share highlights from an ongoing nutrition study on five key Round muscles. Basic nutrient composition is being determined for the gracilis, pectineus, superficial digital flexor, semimembranosus and adductor muscles from the Round. Each sample is being analyzed for proximate analysis, fatty acids and cholesterol.
_____
Jim Henger, Executive Director, Retail and Foodservice Marketing, NCBA, and
Steve Leigh, Director, Retail and Foodservice Marketing, NCBA
Beef Alternative Merchandising (BAM) Cuts
This innovative cutting technique can create a profitable filet category that offers consumers a perfectly-portioned steak. Watch Steve Leigh demonstrate how to fabricate a Beef Top Loin, Beef Ribeye and Beef Top Sirloin into these new middle meat steaks and roasts.
_____
Dave Zino, Executive Chef, Consumer Marketing, NCBA
Creating Culinary Crave for the New Cuts
Chef Dave and the NCBA culinary services team have been the creative culinary force developing recipes, menu ideas and culinary applications for the Beef Alternative Merchandising (BAM) middle meat cuts and the new Round cuts. He will showcase the culinary applications best suited for enhancing beef’s special qualities in each of the new cuts.
Thursday, August 26th
_______________________________________________________________________________________
Mike Miller, Chief Operating Officer, Cattle Fax
State of the Beef Industry
For over 40 years, Cattle Fax’s focus has been information on, by, and for the beef industry. Mike Miller offers over 15 years’ experience in beef market research and statistical analyses of beef prices and product availability, and he will present Cattle Fax’s expectations for the remainder of this year and into 2011.
_____
John Lundeen, Executive Director, Market Research, NCBA
Consumer Needs and Beef Solutions
In bygone days, food was food, and if the family liked it, Mom won kudos. Contrast that with the demands of today, with great taste an expectation, convenience solutions a must, nutrition top of mind, price of continuing relevance, safety in the news, and “ethically-produced food” a new evolving area for headlines. John Lundeen will cover key consumer drivers for purchasing protein options and some intriguing starting solutions for beef.
_____
Chef Robert Danhi, Chef Danhi & Co.
Umami and Beyond!
Chef Danhi has travelled the nations as a professional chef for over 20 years, searching for new and exciting culinary experiences. Join him as he takes you on a culinary tour discussing emerging flavors and trends and how they can apply to the new beef cuts.
_____
Jim Henger, Executive Director, Retail and Foodservice Marketing, NCBA, and
Jane Gibson, Executive Director, Foodservice Marketing, NCBA
Merchandising and Menuing the New Cuts
Jim Henger and Jane Gibson are experts in beef retail and foodservice marketing. Jim Henger will discuss how to merchandise and market the new Beef Alternative Merchandising (BAM) middle meat cuts in retail and he’ll share perspectives of the retailers who have test-marketed the new cuts. Jane Gibson will speak on BAM’s unique benefits to foodservice operators and share insights from chefs who have tried new cuts from the Round.
_____
Jim Ethridge, Senior Director, Beef Innovations Group, NCBA
What’s Next in Beef Innovation?
Jim will provide a snapshot of activities the Beef Innovations Group (BIG) will be working on for its fiscal 2011 plan. This is a great opportunity to find out what type of research your products can be part of and what industry meetings you don’t want to miss.
|
|
|