Talk about a national beef traceability system in the U.S. might seem like a broken record. It’s been discussed often, but no efficient structure yet encompasses the entire supply chain.
The Culinary Center recently hosted the annual Brand Ambassador Summit, welcoming chefs from all over the country, including a handful of barbecue specialists.
“Is marbling a free trait?” The question was put to Mark McCully, vice president of production for the Certified Angus Beef ® (CAB®) brand at last week’s Beef Improvement Federation meeting in Loveland, Colo.
We want people to leave saying, “Wow. I didn’t realize the relevance this brand has to my business.” We want them to leave knowing how high-quality beef can boost their bottom line.
In late April, a few CAB staffers (including me) and 40 chefs gathered in the Amarillo area of Texas for CAB Chef Tour. It’s an impressive affair, one where our education team goes above and beyond.
I’m in the passenger seat of a Ford pickup backed up to a large animal veterinarian’s practice. I’m in a border town of Wyoming and Idaho about to unload a horse off a trailer. I’m with Jim Benedict and it’s an adventure, because that just seems to be his life.
Imagine your job is to sell beef as a menu solution, beyond the classic presentations of prime rib,
filet mignon, strips and sirloin. Those are known for tender, flavorful and juicy steaks, but also known for
hefty price points. Could your job include exploring new cuts and applications from the underutilized
round?
It’s a question we hear often, “So what DO y’all do up there in Wooster?” Anyone on our team is proud to answer, but it’s not something that’s easily summed up in a few words.
I’ve been watching the Olympics as of late (because who hasn’t?) and it got me thinking: I bet those expected to win hate surprises. I bet those managing these games hate surprises.
It’s the Saturday evening after Thanksgiving and already several homes and businesses in Frisco, Texas, are adorned with Christmas lights.
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