At the 2024 CattleCon held in Orlando, Florida, Senior Farm and Ranch Broadcaster, Ron Hays, had the chance to talk with the new executive chef of the National Cattlemen’s Beef Association, Dagan Lynn.
“My background spans from resorts to casinos to 3-Star Michelin in New York,” Lynn said. “I have dragged my family around the country a few times over the years and even out of the country in Puerto Rico.”
Lynn said beef is what drives the menu at a restaurant. In times like today where beef prices are much higher, Lynn said NCBA works to keep beef on the menu by educating consumers and restaurant staff about different ways to serve beef.
“We have a beautiful culinary center in Denver, Colorado, we have lots of great equipment, and these big groups are welcome to come learn how to cook beef and play with beef, an ideate and have some fun,” Lynn said.
At the NCBA culinary center, Lynn said chefs from restaurants have the chance to come in and learn new ways to put beef on the table. Creativity is encouraged, Lynn added, as they learn how to use different cuts and reduce costs.
“It is such a versatile product, and it is top of the menu all the time,” Lynn said.
Featured on https://www.beefitswhatsfordinner.com/ is a “how to” series with different recipes using beef and more resources!
