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Beef Buzz News


Culinary Institute Beef Event Focuses on Value Cuts for Satisfied Customers

Mon, 04 Jun 2012 10:58:45 CDT

Culinary Institute Beef Event Focuses on Value Cuts for Satisfied Customers
At a recent beef immersion and educational event at the Culinary Institute of America at Greystone in St. Helena, Calif., foodservice operators learned about the power and versatility of beef. One such attendee was Mark Rieth. He is the corporate Chef at Sysco Corporation and their senior manager of culinary development. In this edition of the Beef Buzz, Rieth says he’ll take this information to the more than 70 chefs throughout the Sysco Corporate world and outposts around the country.

“What I like about working with beef is the different ways we can serve it and present it to our customer. Beef is probably the number one protein that Americans like to eat most, so therefore if we come up with different ways of presenting it to them, different styles, different textures, people want that umami effect now in their flavors, so beef handles that. Beef can handle many different flavors from different cuts of meat and it also takes on many different flavors by adding different seasonings, dry rubs, or marinades.”

Rieth says opportunities like the Greystone event funded with beef checkoff dollars don’t come around very often for people in his profession, so learning how to affect taste and dining experience for his customers was invaluable.

“We’ve got to take care of our customers, because if our customers are not in the world to succeed then we can’t succeed. So with the beef checkoff team helping us, coming out with the new cuts of meat, making it more value to our customer, they can actually put it on their plate and still make their food cost percentages, and serve a well-balanced, healthy, traditional old world or new world style food and have the customer be happy and come back for more.”

Reith says the knowledge he gained at the seminar will be very valuable not only to his company, but their downstream clients as well.

"What we can do at Sysco with this is, we can show our consumers different ways to show these value cuts, whether it be skewered, whether it be diced, whether it be sliced, whether it be dry heat, whether it be sautéed, whether it be moist heat with brazing method and giving them that you can use a little bit less meat and still have a full plate for an entrée that can cost anywhere from $9 up to $17.”

The Beef Buzz is a regular feature heard on radio stations around the region on the Radio Oklahoma Network- but is also a regular audio feature found on this website as well. Click on the LISTEN BAR below for today's show- and check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today.




   
   

   

Mark Rieth of Sysco Corporation on maximizing the dining experience with beef value cuts.
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