The Prepared Foods network’s Executive Editor–Technical David Feder holds an impromptu webinar on animal-sourced protein with Peter Gentile, Executive Chef of The Steakhouse, at Circus Circus Las Vegas Hotel & Casino; Joseph “Joey” Jurgielewicz III, Director of Joe Jurgielewicz & Son, Ltd. duck production, and nationally recognized pork expert Naikang “Kang” Kuan, MS, CEC, CCS, R&D Manager of Armanino Foods, Inc.

Consumers still seek protein as the No. 1 healthful ingredient for their daily diet. Yet while plant proteins have been front and center for several years now, animal protein remains the primary source of that primary nutrient for the American consumer. While consumption of plant-based foods has risen, so, too has the consumption of pork, beef, and poultry. Consumers prize animal proteins for the flavor, texture, and the nutritional profile. That profile includes high protein bioavailability, plus vitamins and minerals that are less available from plant sources.

Protein 1.0: An Informal Webinar

In this exclusive webinar, Chef Kang, Joey Jurgielewicz, and Chef Peter share some of the tricks of their trade for prepping and cooking pork, duck, and beef.

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