Increasing product knowledge
builds the bottom line

Industry agrees that the beef category is complex requiring additional skill and technical knowledge to position successfully with the protein customer. The protein-based industry employee’s are viewed by customers as the meat expert, but with so many different cuts and varying specifications it is a daunting task to clearly, confidently and accurately transfer value-added knowledge to aid with your customers beef purchase decisions.

8 Interactive courses on topics such as The Canadian Beef Brand Story, Canada’s Quality Beef Grades, Processing System and Food Safety
Full Interactive Carcass Overview inclusive of technical cutting, handling and preparation
Links to cut videos and tech sheets for enhanced merchandising
Quizzes at the end of each course with a 80% minimum grade to pass
Course badges earned on every graduation