“Join Our Table” in action

Cattlemen and chefs have a unique connection that comes from a shared passion for the best – that’s the concept behind the Certified Angus Beef ^® (CAB^®) brand’s “Join Our Table” campaign.

Gathered in the elegant venue of Oak Steakhouse in Charleston, S.C., dim lights set the mood for a group of Charleston-based media and locals to witness what it means.

The June 24^th event brought together longtime Angus ranchers Kevin and Lydia Yon of Ridge Spring, S.C., and Oak Steakhouse executive chef Jeremiah Bacon. More than 35 partook in the exquisite meal of CAB brand Carpaccio, Prime deckle and eye of ribeye as they learned firsthand from the local ranchers and chef what it takes to produce quality and the commitment behind the brand from beginning to end.

“Cattlemen and women like Kevin and Lydia Yon, and chefs like Jeremiah Bacon, all bring their best to the table with the brand and its superior quality,” Mary McMillen, CAB director of public relations, said.

“Quality isn’t an accident. It’s created by a community.”

Communities thrive when their members work together, a principle the Yons and Bacon were able to get across to the restaurant patrons.

Foodies, consumers and chefs, it was a night filled with excitement for CAB, Yon says. He, Lydia and their three children have worked with cattle for so long that it was nice to step back and get some perspective from the other side of the fence.

“As a producer of CAB, it was very gratifying,” the rancher said. “We took pride in the product that our family and families across America produce.”

“I think as producers, any time that we can have one-on-one interaction with chefs and people who are interested in what we do and how we do it, any time that we can just stop a minute and do that, it’s certainly very beneficial to our industry,” he added.

For Bacon, the dinner was an honor, not just personally but for those in attendance as they were able to hear the CAB story on a personal level.

“It was the story of the independent farmer and rancher that is such a huge part of what CAB is,” the chef and CAB Brand Ambassador said. “The passion and commitment they have starts the process for the care and quality of the beef.”

I agree, Chef Bacon. I agree.

Thanks for allowing me to tell your story,

Laura

P.S. To learn more about “Join Our Table” and hear what other chefs have to say about the ranch, click here.

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