June 26, 8:30am–4:30pmWhere
Chippewa Valley Angus 4936 Fulton Rd., Smithville, OH
This event will provide a comprehensive look at the beef cattle community. Participants will have the opportunity to tour Chippewa Valley Angus, a family owned cattle operation. We will then travel to the Certified Angus Beef Education & Culinary Center for a great beef lunch and an inside look at beef products. Dr. Phil Bass will conduct a cutting demonstration of several beef value cuts including the flat iron steak. Attendees will also learn more about the many “choices of beef” while participating in a unique beef sampling to test the palate.
This event is targeted to chefs and nutritionists. Register by June 18. Contact Emily Griffiths at the Ohio Beef Council to RSVP: [email protected] or 614-873-6736.
8:30 a.m. Breakfast & Registration
9:15 a.m. Welcome & Introductions – Elizabeth Harsh, Ohio Beef Council Executive Director
9:30 a.m. Chippewa Valley Angus Tour- Dr. Rod Ferguson, Owner/Operator of Chippewa Valley AngusParticipants will have the opportunity to tour this progressive family-owned purebred Angus operation. The Ferguson’s will discuss the many factors that contribute to responsible, sustainable beef production including animal care and environmental stewardship, highlighting how genetic improvement and modern technology in the seedstock sector results in a more consistent beef product.
10:30 a.m. What Cattle Eat – Matt Brown, Assistant Herdsman at Chippewa Valley AngusLearn from the farm’s herdsman about how the cattle receive the best care possible on a daily basis, including a nutritious and balanced ration from both grass and grain. Like humans, cattle require the right mix of protein, carbohydrates, fats, minerals and vitamins in their diets.
11 a.m. Break
11:15 a.m. Quality Beef, Comes from Quality Care – Dr. Rod FergusonFrom the perspective of a practicing veterinarian, Dr. Ferguson will discuss the Beef Quality Assurance program, a national initiative that provides guidelines for beef cattle production. Specifically, there will be discussion on the use of antibiotics in beef cattle production.
11:45 p.m. Travel to Certified Angus Beef Education & Culinary Center (344 Riffel Rd., Wooster)
12:30 p.m. Lunch
1:30 p.m. Beef Cutting & Choices – Dr. Phil Bass, Corporate Meat Scientist at Certified Angus Beef We will step inside the cutting room to learn about carcass utilization and the fabrication of value-added cuts such as the flat iron and petite tender. Dr. Phil will also discuss the choices of beef that are avaible to consumers in the meat case. Participants will have the opportunity to challenge their palates in a beef sampling activity.3:30 p.m. Break
3:45 p.m. Beef Nutrition 101 – Emily Griffiths, Ohio Beef Council Director of Public RelationsWe will conclude the day with an overview of nutrition information including chronicling today’s leaner beef supply and beef’s role in a heart-healthy, cholesterol lowering diet.
4 p.m. Q & A Session
4:30 p.m. Adjourn