Two Chefs and a Butcher. Over dinner at the Chop Steakhouse and Bar, Chef Anton Amoncio (left) from the Philippines go over the finer points of how to prepare the best beef cuts with Abe Van Melle, the Technical Manager for the Canadian Beef Centre of Excellence (center), Chef Marty Carpenter, president of the Canadian Beef Grading Agency (right). Anton is in Canada as part of the Global Chef Exchange in celebration of Canada 150.
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