Beef 360
Designed for chefs, culinary instructors and educators, K–12 school foodservice directors and staff, institutional foodservice professionals, and foodservice buyers, this hands-on event delivers an immersive look at beef from pasture to plate.
Learning from the experts
Dr. Lyda G. Garcia
Associate Professor, Extension Meat Specialist
Explore meat science, cuts, and quality to discover what makes beef deliver its best eating experience
Anna Gest, MS, RDN, LD
Manager of Nutrition Education Programs
Learn the basics of beef’s nutrition and how cattle are raised from pasture to plate.
What they learned
At the event, chefs and dietitians dove into meat science, beef quality grading, and food safety, gaining a deeper understanding of how cattle nutrition impacts the final beef product. The experience equipped them with the knowledge and confidence to select high-quality beef and make informed choices when planning menus for their customers.
A Thank You to our Partners!
The event was made possible with support from valued partners at The Ohio State University Department of Animal Sciences Meat Science program. Their collaboration helped deliver an engaging, hands-on experience.