Sessions of 2026 Connection Conference: Regina Hitchcock
Hitchcock, Regina
Agriculture & Culinary Teacher
NAVIT
Sessions:
[5841] Breaking Down Beef Cuts
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Loews Ventana Canyon
- Family and Consumer Science
Understanding how to identify, select, and utilize beef cuts is essential for creating meaningful learning experiences in high school culinary programs and for ensuring a high quality eating experience. This session explores the culinary science behind various beef cuts, including why certain muscles respond better to specific cooking methods and how those choices impact tenderness, flavor, and yield. Teachers will also gain practical strategies for stretching their Culinary Arts budgets while still using quality beef in the classroom. Participants will receive a collection of ready-to-use recipes, lesson plans and hands-on classroom designed to strengthen student skills and confidence.
