Hands on New Beef Cuts – On Monday, April 21, 18 trendsetting chefs were hands-on with new cuts from the chuck roll. Supported and endorsed by Food Arts magazine, this marked the first in a series of five regional checkoff workshops, this one at the Seattle Culinary Academy. The guest list was developed in collaboration with the Washington State Beef Commission, Oregon Beef Council, Montana Beef Council, and Food Arts. Chef facilitator for the workshops is Steve Schimoler of Crop Bistro in Cleveland, Ohio.  Other workshops are planned in New York City, Chicago, Dallas, and Miami.

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