The Beef Information Centre has developed a comprehensive beef training program designed specifically for the foodservice distribution industry. Prior to this program, there was no one resource for complete beef knowledge - from pasture to plate.

The program is assembled electronically in a modular format with the sales representative’s busy schedule in mind. There are a series of on-line review tests and a final exam for each rep. Once 90% of the sales force has successfully completed the program, the company will receive rights to use the “Successfully Completed” logo in a variety of prescribed ways.

Module 1 - Beef Production
An in-depth look at how beef is produced from the pasture to the plate and the factors affecting beef supply and pricing. We review the various sectors of the foodservice industry and their roles in quality and safety; briefly illustrate Canada’s common cattle breeds; review animal health and disease issues; and touch on Canada’s major beef packers.

Module 2 - The Beef Carcass
All relevant aspects of the beef carcass are covered in this module from muscle composition and carcass makeup to actual cut specifications and cooking methods. Your representatives will acquire a detailed understanding of all foodservice beef cuts and their applications.

Module 3 - Quality and Safety
This module deals with what constitutes beef quality and safety from a customer’s point of view. Understanding how grade, age, trim, and food inspection contribute to beef palatability is explained.

Module 4 - Handling, Cooking and Cutting
How to handle beef from both a safety and quality perspective are covered in this section. Additionally, we will review the various cooking techniques associated with beef, and finally review detailed cutting instructions on the common foodservice cuts.

Module 5 - Selling, Financial Tools and Merchandising
The practical applications of the program are outlined in the final module. The perceived fears associated with selling beef are dispelled and common myths addressed. This section also focuses on some of the financial tools that customers should be using to maximize the profitability and quality of beef in their operations.

Module 6 - Veal Information
This section reviews veal production and safety along with many practical foodservice applications.

Program Features and Benefits

• Comprehensive beef training program designed specifically for the Canadian foodservice distribution sector
• All encompassing content from Pasture to Plate
• Modular format and review tests with adult learning and time constraints kept in mind
• Self administered and flexible – can be integrated into your existing training framework
• Industry recognition through recognition process – marketability
• Small investment to take full advantage of this profitable COP category

Further Information

Successfully Completed Companies

See list of companies who have successfully completed the Foodservice Distributor Education Program.

Visit the Beef Information Centre website at www.beefinfo.org/foodservice.