This
evening event focused on at-home beef butchery and cookery. Food Bloggers from
throughout the Northeast including Albany, Long Island, and Pennsylvania met at
the Poughkeepsie Open Kitchen on April 26th for a private butchery
lesson from Mark Elia, an Associate Professor of Culinary Arts at The Culinary
Institute of America, Hyde Park. Mark led attendees through the breakdown of
the Rib 112A subprimal.
“The versatility
of the rib makes for great discussion and lessons in both cutting and cookery,
added Jean O’Toole, Executive Director of New York Beef Council, “With the new
knowledge from today’s event attendees understand how this one cut can be
further broken down to and utilized for multiple great eating experiences. Post
evaluations of the event revealed that 100% of attendees would recommend this
opportunity to their colleagues and every attendee gave the program 5 out of 5
stars.
New
York Beef Council Director of Industry Relations and Consumer Promotions,
Katherine Brosnan noted, “this event provided us the opportunity to engage
directly with key influencers and provide them with a unique experience
exploring an extremely important component of the beef industry. These
influencers have a large social network and strong rapport with their
followers. Their voices as beef advocates provides a direct link to thousands
of consumers who may have questions about beef production, processing, or
cookery. Therefore, arming these bloggers with beef skills and information will
help them to share the beef story.”
The NYBC’s goal is to serve as the premier
source of beef information to the influencers in our region. One of the
attendees reflected upon the event by saying, “The Meat Retreat is an exciting
opportunity to learn more about where out food comes from, it isn’t just from
the store!” Events such as this allow the checkoff to engage directly with
influencers, including bloggers, to highlight beef’s versatility, quality and taste.