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.
Since so many of you will be visiting Fort Worth this weekend for Angus Convention, we’ve pulled together a list of our brand partners in the general vicinity of the Fort Worth Convention Center.
I strain my ears as a few people wander into the kitchen of the Amarillo Country Club, pondering if those new voices match the one of chef and TV personality Rory Schepisi.
As the first of two tour buses rounded a corner on a windy stretch of Tennessee country roads, we spotted a miracle unfolding.
We use cookies to ensure that we give you the best experience on our website. By continuing to use this site, we will assume that you are in agreement.OK