Beef Jerky

Beef 101 Workshop Held for DMACC Culinary Students

Rochelle Gilman | May 10, 2021

Contact: Rochelle Gilman, Director of Nutrition and Health, Iowa Beef Industry Council, 515-296-2305

Iowa Culinary Institute students from DMACC observe a beef carcass fabrication demonstration at Iowa State University meat laboratory.

Culinary students from the Iowa Culinary Institute at Des Moines Area Community College (DMACC) learned first-hand about the beef industry at a Beef 101 educational workshop hosted by the Iowa Beef Industry Council (IBIC) on April 23, 2021. The event was conducted in collaboration with the Iowa State University (ISU) meat laboratory and ISU Beef Teaching Farm. Twenty-five students and a chef instructor attended the event.

Workshop presentations included Beef Grading, Aging and More, from Dr. Steven Lonergan, Professor of Meat Science and Muscle Biology at ISU. Information about beef grades, aging beef and meat tenderness was covered. Dr. Dan Loy, Beef Cattle Field Specialist at the Iowa Beef Center, presented What Happens on the Farm with a discussion on cattle feed, beef breeds and health products used in modern cattle production. A Beef Carcass Fabrication, conducted by Dr. Terry Houser, Jeff Mitchell and ISU meat lab staff showed students the primals and subprimals of the beef carcass and a demonstrated the breakdown of most beef cuts.

The workshop concluded with a beef farm tour at the ISU Beef Teaching Farm. David Bruene, ISU Beef Teaching Farm Manager, showcased a cow-calf operation, rotation grazing and held a Q&A session. 

“The Beef 101 course through the Iowa Beef Council and Iowa State University is exceptional! We look forward to attending every year because it is such a wonderful experience for our students. It’s one of the very last classes that DMACC/ICI students attend before they graduate our program and I get nothing but excellent positive feedback from our students on the experience,” commented Dean Luttrell, CEC, Executive Chef/Professor at ICI DMACC. 

Students completed a pre- and post-event survey to determine their knowledge of the beef industry. Prior to the event, the student’s knowledge level of beef was 2.3 out of 5 on average. After the presentations, farm tour and guest speakers, the student’s knowledge level of beef increased to 4.1 out of 5 on average. 

“The Beef 101 workshop provides valuable information to help students make informed menu decisions on beef for their food service operations upon graduation,” reported Rochelle Gilman, IBIC Director of Nutrition and Health. 

The event was funded by the Iowa State Beef Checkoff Program. Events such as the Beef 101 educational workshop provide opportunities for culinary students to learn more about the beef industry and to use that knowledge in their careers.


About the Iowa Beef Industry Council: The Iowa Beef Industry Council is funded by the $1-per-head National Beef Checkoff Program and the $0.50-per-head Iowa State Beef Checkoff.  Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand.  For more information, visit