Since opening its doors in 2012, the Certified Angus Beef Education & Culinary Center has built a reputation as a playground for beef education and exploration among some of the most notable chefs and butchers around the world.
That’s why the Wooster, Ohio-based company completed an expansion with a 1,300-square-foot chilled meat lab, complete with an overhead rail directly into the cooler to host larger groups and provide more working space for beef fabrication. The addition also allows more space for culinary ideation with the brand’s team of corporate chefs.
The new space also includes a walk-in cooler dedicated to storing hanging sides of beef on the rail and a new observation room, so visitors can peek in during teaching demonstrations.
“This will allow us to host multiple groups simultaneously now with separate spaces specifically for our culinary ideation and meat fabrication,” says Brent Eichar, senior vice president of operations. “Teaching has become a huge focus of what we’ve been able to do at the center, so anything we can do to better facilitate our learning environment is invaluable.”
