US Beef Butchering Technique Workshop
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Join us for an exceptional culinary experience at the Association of Culinary Professionals’ US Beef Butchery Workshop! Sponsored by Nebraska State and the US Meat Export Federation (USMEF), this workshop features expert demonstrations of top butchering techniques from the Beef State.
Learn advanced skills from seasoned professionals, gain hands-on experience, and deepen your understanding of beef butchery. Perfect for chefs and culinary enthusiasts, the workshop covers quality beef selection, the impact of butchering on flavor, and the latest industry trends.
Don’t miss this opportunity to enhance your skills and expand your knowledge in US beef butchering. Join us for a day of learning, skill-building, and culinary excellence!
Meet the Speakers
Session 1
Session 2
Dr. Chris R. Calkins
Professor Emeritus of Animal Science, University of Nebraska
Dr. Jessie C. Morrill
Assistant Professor of Animal Science, University of Nebraska
Zulkarnaini Dahlan
Consultant Chef of Welbilt Asia Pacific
Louis Loo
Corporate Chef of Irinox Professional
Time Schedule
NOTE: The schedule above is subject to change without prior notice. Final event schedules will be posted onsite (at the venue) during the event dates.
