This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I recently attended a Chef Summit at Certified Angus Beef® brand Headquarters in Wooster, Ohio. The 3 day event brought together chefs from across the United States and Canada to learn about Certified Angus Beef® brand philosophy of farm to table accountability.
“From the Angus cattle ranchers dedicated to raising the highest quality beef to the consumers who rely on theCertified Angus Beef® brand for quality, it’s about partnering for success.”–The Certified Angus Beef® brand team.
From ranch…
to science-based specifications…
and onto the consumer table.
I was lucky to share this adventure with fellow bloggers, Alexis and Chris Grove from Nibble Me This and David Dial from Spiced.
I never feel like a visitor at the Certified Angus Beef® brand Culinary Center. Even when we ham it up for the camera!
We also got to tour the headquarters, kitchens and production areas where Certified Angus Beef® brand Facebook Live gets filmed!
Forty years of history here!
Back at Culinary Center, we got to spend a hands-on session in the Meat Lab with Meat Scientists, Carson Rogers and Diana Clark. They made breaking down a side of beef look easy. Not exactly so!
Here Carson explains the ways inspectors grade the carcass.
The purpose of the lab session was to demonstrate how economical Certified Angus Beef® brand can be for the chefs to use. We learned about which cuts come from which areas. Better ways were offered to use those cuts and eliminate waste.
Here Diana explains preparing brisket for the smoker.
This Osso Bocco style was fashioned from a beef rib. These were cooked low and slow and made fabulous tacos for lunch!
We also were treated to these Certified Angus Beef® brand appetizers and beef sausages.
One of the highlights of my trip was a visit to the Atterholt Farm. This farm is run by brothers Aaron and Mike Atterholt and their wives, both named Mandy!
The Atterholt Farm is a breeding farm that sells cattle for sire. Here Aaron explains how cattle are rated and registered to qualify as Certified Angus Beef® brand.
This calf named Frederick needed to be bottle fed and eventually will return to the herd. Murphy the family dog keeps him company every chance he gets.
Hay is stored in these plastic row covers to get cattle fed through winter.
Back at the Culinary Center is was time for the Chef Cook-Off!
It was great seeing Chef Tony Biggs again! He was one of our judges for the Chef Artistry in Action Contest!
Here was our entry. A Coulotte steak with pickled blackberries, shaved onions, peppers, micro radish greens and bathed in beef suet.
Check out this beef belly! All the entries were so creative!
Of course we sampled every entry!
After lunch it was time to head home.
Thanks Certified Angus Beef® brand for a wonderful experience. Happy 40th year anniversary for bringing us #BestAngusBeef from dedicated ranchers to our tables!
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