Beef Instruction
The following information is provided by Beef for Foodservice Professionals at beeffoodservice.com
Beef University: A Foodservice Guide to Beef
Click below to view individual components of the Beef U course. Each section has an online module, a downloadable PowerPoint deck, and a corresponding Fact Sheet with talking points.
Section 1: Industry Information |
Section 2: To Market |
Section 3: Handling and Storage |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 4: Beef Cookery |
Section 5: Beef Flavor Fundamentals |
Section 6: Product Info, General |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 7: Product Info, Steaks |
Section 8: Product Info, Roasts |
Section 9: Product Info, Ground Beef |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 10: Product Info, Beyond Steaks, Roasts and Burgers |
Section 11: Menuing |
Section 12: Nutrition |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 13: Food Safety |
Section 14: Safety Q&A |
Section 15: Veal |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 16: Resources |
Section 17: Glossary |
|
Did you find the information about
Beef Instruction useful? Or did you notice something which is missing on this page?
If so, please leave a comment.
Leave a Comment [ Add a Comment ]