CBCE Video & Resource Production
Schedule and Library
Upcoming Productions & Engagements
Oct 7
Oct 15
Know How: Grilled Steak
Know How: Pan-Seared Steak
Know How: Reverse Seared Steak
Know How: Sous Vide SteakOct 16
Canadian Veal: Stew
Canadian Veal: Pot Roast
Canadian Veal: Meatballs
Canadian Veal: Schnitzel
Canadian Veal: Tourtière
Canadian Veal: Osso BuccoOct 22
Beef Fat: Pie Crust
Beef Fat: Butter Rosettes
Beef Fat: Scones
Beef Fat: Brownies
Beef Fat: DoughnutsOct 29
Portion Cutting: Strip Loin
Portion Cutting: Ribeye
Portion Cutting: Tenderloin
Portion Cutting: Shoulder Clod
Portion Cutting: Flat Iron
Recent Publications
August
Home Chef
Know How Veal Grilling Steak
Know How Oven Roast
Know How Grill Burger
Know How Grilling Steak
Home Butcher
Slice & Save: Eye of Round
Slice & Save: Tenderloin
Slice & Save: Top Sirloin
Slice & Save: Rib Finger (Intercostal)
Pro Chef
Menu Maximize: Brisket
Menu Maximize: Chuck Flap Tail (Chuck Flat)
Menu Maximize: Inside Skirt
Menu Maximize: Tri-Tip
Pro Butcher
Muscle Profiling: Chuck Roll
Portion Cutting: Top Sirloin
Essential Skills: Knife Honing
Essential Skills: Bandsaw
Sysco Virtual Kitchen – Aug 5, 2020
CBCE presents culinary opportunities with Chuck Flap Tail for foodservice operations.
Canadian Beef Industry Conference – Aug 13,2020
Behind the Scenes: The Canadian Beef Centre of Excellence Picots to the Virtual
Canada Beef Performs E-Newsletter
