All competitors arrive
Casual Dinner at TasteMarket by SAIT

6:15AM  Gather in Lobby

6:30AM  Depart Hotel for Canadian Beef Producer Ranch
Scenic tour of Canadian rangelands

The tour will be hosted by a Canadian beef rancher. Here the group will:

• Connect with a multigenerational family operated Canadian Beef ranch to learn what it takes to grow high quality, safe, sustainable and humanely produced beef
• Understand the importance of genetics & the quality differences between the Bos Taurus and Bos Indicus breeds
• Learn about Canadian Ranching Heritage
• Study the positive impacts of cattle grazing on the natural environment and wildlife
• Discover attributes linked to terroir; clean air, clear water, wide open spaces and high-quality grain feeding programs

10:30AM  Depart Ranch, Lunch En route

11:45AM  Arrive at the Canadian Beef Centre of Excellence
Canadian Beef Advantage Presentation

Discovering the Canadian Beef Advantage, the group will gain a further understanding of:

• The four Canadian Beef Brand Pillars;The Producer, The Product, Our World Class Standards and Sustainability
• The Canadian Beef value chain from pasture to plate
• The Canadian Beef Grading system, CFIA and other third-party regulators that ensure for a safe, consistent and premium quality product

1:30PM  Canadian Beef Butchery Demonstration and Workshop

The Canadian Beef Centre of Excellence provides incredible sensory experiences. The group will explore:

• Butchery and culinary innovations
• Underutilized cuts
• Value adding processes such as charcuterie and Dry Aging
• Applications of cutting-edge butchery and culinary technology
  technical attributes and characteristics of the product
• Canadian Beef Product Tasting

3:30PM  Debriefing discussion

4:00PM  Depart for Hotel

6:00PM  Official Welcome Dinner at Hotel Arts

Thursday morning everyone will be driven to Big Rock Brewery, to have a special tour for professional culinarians.

This will be followed by lunch at Foreign Concept restaurant, with our host Chef Duncan Ly, Officier Maître Rôtisseur.

2:00PM  Arrive at SAIT competition venue for

•  Briefing
•  Photographs
•  Kitchen tour and question period
•  Panel with three previous International winners
•  Dinner at The Highwood Dining Room at SAIT
  
  

8:30PM  Return to hotel

6:00AM  Competition Day

9:00AM  Competition debriefing

4:00PM  Awards Ceremony, Grand Reception, Gala Dinner