The training focused on practical work with U.S. beef secondary cuts and muscles, including Tri-Tips, Flanks, Brisket, Top Blade, Short Ribs and Arm Roast for pulled beef. Participants learned about correct cleaning, trimming, cutting, grain direction, cooking methods, steak and roast doneness levels, internal temperature control, portion thickness and sauce pairing.
The workshop was designed to help chefs better understand the culinary potential of U.S. beef secondary cuts and apply these techniques during the competition and in professional foodservice practice.