MOBeef Update

As part of Inside Columbia’s 2008 “Best of Columbia” celebration, we utilized checkoff dollars to sponsor an Iron Chef Competition. The competing chefs were chosen through an online poll of the community’s favorite things/ services. The top three chefs were asked to compete in the Iron Chef Competition; they were Daniel Pliska of the University Club, Craig Cyr of the Wine Cellar and Bistro, and Mike Odette of Sycamore. Each chef was given a list of seven beef cuts that may appear at the competition and were asked to bring spices, seasonings and side dishes that would help them create a spectacular beef meal.

Two of the cuts given as options were value cuts- discovered from a muscle profiling study funded by the checkoff several years ago; they were the flat iron and the shoulder tender roast. In the preparation for the contest, the chefs visited the website created by the checkoff for culinary professionals- www.beeffoodservice.com- which discusses recipe ideas and flavor pairings that work best with beef. The chefs were also directed to www.beefinnovationsgroup.com, a website dedicated to helping food professionals understand the brand new cuts and beef concepts being marketed by the checkoff program.

A local independent grocery store supplied the meat for the contest- and therefore learned about both the flat iron and the shoulder tender. The meat manager of that store knew how to cut the flat iron, but the shoulder tender was a new concept for him. This was a great opportunity to not only get our consumers in Mid Missouri excited about new beef menu concepts, but it also encouraged local restaurants to add a signature dish that features beef to their menu. It was an unexpected benefit to be able to also work with a local grocery store to potentially add one more location that offers the additional beef cuts to consumers.

The judges chose Craig Cyr with the Wine Cellar and Bistro to win the competition with a combination of flank steak and flat iron served with marinated beets and mushrooms. The judging panel consisted of three executive chefs, a representative from the beef industry and a consumer who may order the dish on a night out. I was pleased to hear all the great things all the chefs involved were saying about the shoulder tender. It tells me that we’re communicating well in the foodservice arena.

To learn more about checkoff funded promotions done in collaborations with restaurant chefs and managers, please contact us!