Ohio Beef Council Hosts Cleveland Chefs for Exclusive Farm-to-Steak Experience
Ohio Beef Council Hosts Cleveland Chefs for Exclusive Farm-to-Steak Experience
Participants toured a local cattle farm to see modern farming practices in action, focusing on sustainability, animal welfare, and beef quality. The group then visited a beef processing facility to better understand how precision and safety standards are upheld before beef reaches restaurant kitchens and consumer plates.
Dr. Lyda Garcia, Associate Professor and Extension Meat Specialist at The Ohio State University, joined the tour to introduce chefs to the world of meat science. She provided an in-depth look at the science behind the eating experience — from tenderness and flavor to overall quality — giving chefs valuable insights to bring back to their menus.
“This tour gave chefs a transparent view into our process, showing the dedication Ohio beef farmers and processors bring to their work every day,” said Anna Gest, Manager of Nutrition Education Programs. “We’re proud to share the story behind Ohio beef farms with some of Cleveland’s finest culinary leaders.”
The event is part of the Ohio Beef Council’s continued effort to bridge the gap between farm and table, fostering stronger connections between agricultural producers and the restaurant community.
For more information about Ohio’s beef industry and future events, visit ohiobeef.org
About the Ohio Beef Council:
The Ohio Beef Council (OBC) was established in 1970 and engages with Ohio’s producers and consumers to strengthen the demand for beef with the goal of maintaining the profitability and growth of Ohio’s beef industry. OBC is part of a coordinated state/national marketing effort funded by beef producers through the beef checkoff program. These connections take place through programs that explore beef from pasture to plate and strengthen relationships and understanding among stakeholders. To learn more about OBC and Ohio’s beef farming communities, visit ohiobeef.org or call 614-873-6736.