Twenty two butchers from five branches of Cozmo participated in one day of theoretical U.S. Beef lectures and hands-on technical butchering and live cooking sessions. They were trained to deconstruct the chuck, to trim and portion rib eye steaks, and to separate the point from the flat of briskets. Most importantly, they were familiarized with the properties and quality attributes of U.S. beef. Understanding U.S. beef grades was a focus topic discussed and explained; in addition to educating the butchers on proper merchandizing practices.
