KBC TAKES CHEFS ON TOUR 
OF BEEF INDUSTRY

 

     As part of Beef Month promotions, the Kansas Beef Council took professional chefs on a two-day tour this week, giving them an inclusive view of the beef industry from pasture to plate. Nineteen chefs from the Kansas City area participated in the tour that took the group to Kansas State University, Knight Feedlot of Lyons and Doyle Creek Land & Cattle near Florence.

     Participants heard from K-State animal and meat scientists about animal husbandry and beef production and grading. The group watched a cutting demonstration featuring some of the value cuts, including the flat iron, ranch steak, petite tender, Denver cut and Delmonico steak. Meat cutting specialist Kari Underly also gave chefs ideas on new ways to cut traditional favorites like the ribeye and Kansas City strip for alternative meal applications and to satisfy consumer preferences for portion size.

     During the feedlot and pasture tours, the group got a firsthand look at how cattle are managed. Feedyard owner Mark Knight discussed the recordkeeping, health and feeding programs used at the yard. The chefs also participated in a discussion about various value-added programs available to beef producers.      

     Cow-calf producer Randy Mills, owner of Doyle Creek Land