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:
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Section 2:
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Section 3:
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| PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 4:
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Section 5: Beef Flavor Fundamentals |
Section 6:
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| PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 7:
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Section 8:
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Section 9: Product Info,
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| PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 10: Product Info, Beyond Steaks, Roasts and Burgers |
Section 11:
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Section 12:
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| PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 13:
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Section 14:
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Section 15:
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| PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
PowerPoint Fact Sheet |
Section 16:
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Section 17:
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Suggested Reading
See Our Tutorial Library!
Related Pages Index
- Specialty Beef
- Cuts of Beef Index
- Meat Buyers Guide PDF
- Bottom Round
- Brisket of Beef
- Chuck Roast
- Chuck Steak Varieties Chart
- Cuts-of-Steak-and-Alternate-Steak-Names
- Delmonico Steak
- Hanger Steak
- Loin Steaks and Steak Types
- Mock Tender-Petite Fillet
- Prime Rib
- Rib Steak Cuts
- Round Steak Varieties
- Short Loin, T Bone Steak, Porterhouse Steak
- Short Ribs
- T-Bone Steak
- Tenderloin of Beef
- Top Sirloin
- Tri Tip
- Beef Instruction
- Beef Butchering Yield %
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