Chefs hit cattle country

CAB’s meeting planner, Danielle Foster, explains.

“You won’t find two more passionate groups of people than cattlemen and chefs. Cattlemen may think chefs are crazy because at midnight they’re still in the kitchen serving another eight-top,” she says. “But if you flip that, the cattlemen may be out doing their second of five checks on close-to-calving cows.”

Once a year, those two worlds collide during the Certified Angus Beef® brand Chef Tour — and it’s pretty incredible.

The 2015 event, held late last month in Nebraska, was no exception. 50 chefs from all over the U.S. and as far away as United Arab Emirates and the Cayman Islands gathered under the brand’s direction to get an in-depth look at a seedstock operation, a feedlot and a packing plant.

The first stop? Lienemann Cattle Co. to learn from Trevor, Torri and their four teenage children on the picturesque ranch in Princeton.

“The Lienemann family so graciously opened up their ranch for us to come and experience it,” Danielle says. “But, not only that, they exchanged contact info with a large majority of the chefs with the hope of, ‘Next time you’re here, come see us.’”

And like that, cattlemen and chefs were connected — all thanks to a quality product they both work so hard to perfect.

https://www.youtube.com/watch?v=CFzArPTfbVE&feature=youtu.be

While on the ranch, participants were treated to 22-ounce cowboy ribeyes prepared by well-known chuckwagon cook (don’t call him a chef — he’ll be quick to correct you!) Kent Rollins, who is a big fan of the brand and the tour’s mission himself. So much so that after his first experience catering it last year, he asked to be a permanent fixture.

The chefs also had the chance to tour Beller Feedlot to learn about the finishing stage, followed by stops at packing partners Greater Omaha Packing and Cargill Schuyler.

But while education is a top priority, there’s no denying the connections may be worth even more.

“It’s like a brotherhood,” Danielle says. “It’s so neat to see the relationships formed.”

But don’t take her word for it — take the chefs’. When asked to tweet the word that best summed up the event, the overwhelming consensus was #family.

-Katrina

Katrina Huffstutler is a freelance writer based in Electra, Texas. She’s a frequent contributor to the Black Ink team and lover of functional cattle and quality beef.

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