The Georgia Beef Board hosted a variety of foodservice and retail decision makers on a Beef 101 tour and seminar today. The participants toured a seed stock operation where they not only learned about the basics of a beef operation, but also received a demonstration of best handling practices and an overview of the Beef Quality Assurance Program from University of Georgia Extension Coordinator Clay Talton.
The Georgia Beef Board’s Suzanne Black talks about how important it is to take the opportunity to educate the participants, who were all from the Atlanta region.
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One of those participants was Nicholas Walker, executive chef with the Cobb Galeria. In the following report he explains why he believes it is crucial to be well educated on the products he serves.
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Beth Daniel with the Partisover Ranch says that she was excited to be apart of the education process and hopes that the attendees were able to walk away with a greater appreciation of the entire beef process.
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