MANHATTAN, N.Y. — On Saturday, November 13th, the New York Beef Council (NYBC), funded by the Beef Checkoff and in partnership with the Iowa Beef Council, hosted 8 nutrition and social influencers to a Cut & Carve Meat Retreat in Manhattan, NY. Chef Patrick Rae, chef instructor at the Fingers Lake Community College in Canandaigua, lead the group in the fabrication of the Rib sub-primal. Participants were given instruction and feedback from Chef Patrick as they explored options for how to cut and handle expensive beef cuts.
Social influencers were asked to document their learnings and create a holiday-themed recipe utilizing the meat they cut during the event. Recipes created from the event will be shared with consumers on Facebook, Instagram, and the NYBeef.org website. After the cutting, influencers gathered for a sit-down tasting of the beef that was prepared during the event. Conversation and sharing commenced as the NYBC answered numerous questions about the Beef Lifecycle in NYS. One influencer commented “NYBC invited me to this incredible event that not only taught me how to carve beef, but also taught me that farmers deserve more respect from the general public. This event really opened my eyes to the care that farmers give to their animals and that animal welfare is a top priority. Without NYBC, I would not have the resources I have to educate my clients on beef sustainability and beef nutrition.”
The NYBC’s goal is to serve as the premier source of beef information to the influencers in our region. Events such as this allow the Beef Checkoff to engage directly with influencers and bloggers to highlight beef’s versatility, quality, and taste. Attendees reflected upon the event by saying, “I loved the opportunity to learn how to carve a large, expensive cut for maximum efficiency. Having the highly experienced chef guide us made me comfortable and able to expand my thinking about how to serve family and friends for the holidays.”
–New York Beef Council