Beef 101: Grill Smoked Brisket
You CAN smoke brisket on a gas grill. Here's how! Continue Reading
Beef 101: Saute Steaks
Sometimes you crave a sizzling steak, but have no desire to go outside and wait for the grill to heat — especially if it's cold and windy. Steak sauté to the rescue! Continue Reading
Beef 101: Braising
Braising is a combination of cooking methods that uses both moist and dry heat. Usually, beef is seared at a high temperature to attain a caramelized crust (dry heat), then finished in a covered pot with a liquid at a lower temperature. Continue Reading
Beef 101: Pan Seared Steaks
Chef Michael Ollier shares his technique for classic pan-seared ribeye steaks. Continue Reading
Beef 101: Perfecting the Butcher’s Wrap
Expert tips for wrapping and freezing fresh cuts of beef. Continue Reading
Beef 101: Meal Time Math
Add flavor to your budget with economical beef cuts and recipes to feed a crowd. Continue Reading
Beef 101: Shortcuts for grilling and gathering
Backyard barbecues are fun, but sometimes you want to eat with your guests — not serve as short order cook. An easy and classic steak salad to the rescue ... Continue Reading
Beef 101: Sirloin
They don't come with a cowboy claim to fame like ribeyes or a New York state-of-mind like the strip steak. They're not lauded for their buttery texture like filet mignon ... but sirloin steaks are flavorful and kind to your budget. Continue Reading
Beef 101: Don’t lose your marbles {or marbling}
I’m a visual learner. Sure, I read directions and follow instructions when I must, but to really, really understand and perfect a process I have to see it to believe it. That’s probably why a jar of marbles has me thinking of tasty steak. It’s a perfect visual analogy of marbling in premium beef. Let me explain … Continue Reading
Beef 101: Ground Rules
I'm gearing up for a big Independence Day celebration with the works: food, family, fun and games, and a few big bangs for good measure. Food safety matters can make or break a gathering. Continue Reading
Beef 101: Chef Michael’s Top 5 Grill Tips
What else do you need to know for a great grilling season? Chef Michael Ollier's tips will elevate your technique from good to gourmet. Continue Reading
Beef 101: Budget-friendly Beef Cuts for Dad
Now, you can choose among a wide selection of lesser known beef cuts — and the best news of all: many are wallet-friendly. Find your own signature steak to gift Dad (and maybe yourself!). Try one of these budget-saver favorites: Continue Reading
Beef 101: Spice It Up Before You Sizzle On
A good piece of meat doesn't need a lot of extra. Great steaks are already fabulous because they're tender, juicy and obviously, delish! To enhance their flavor just salt and pepper. But ... sometimes I want more. Sometimes I want 'whiz bang' when I already have 'wow'. Continue Reading
You want healthy? Eat lean beef!
Premium beef like the Certified Angus Beef ® brand delivers superior flavor — if you're reading this blog chances are you're aware of that fact. But beyond its crave-worthy taste and singular eating experience, what's really important is a balanced, nutritious meal — right? Continue Reading
Beef 101: The story
owboys and chefs, ranchers and restaurateurs — they work together to bring tasty, tender, juicy Certified Angus Beef ® brand steaks, burgers and roasts to the table. It's a pasture to plate process and all parties strive to live up to the brand's impeccable standards. After all, it's not called 'Angus beef at its best' for nothin'. Continue Reading
Beef 101: Any way you slice it
You may not be one to 'go against the grain' but when it comes to slicing beef that's exactly what you want to do. Slicing against the grain means a shorter distance between muscle fibers for a better bite. Chef Michael Ollier gets to the meat of the matter in this quick video: Continue Reading
Beef 101: dressed for success
Mouthwatering Certified Angus Beef ® brand steaks need nothing more than salt and pepper to enhance their rich, juicy flavor. For special occasions or added decadence, make your own classic steak butter with fresh herbs and roasted garlic. Continue Reading
Make steaks even when the sun won’t shine
Worry no more, fair weather friends. You CAN serve satisfying sizzle in the midst of the downpour thanks to several cooking techniques that deliver mouthwatering steaks in minutes. They may not have the smoky, charred fresh-off-the-grill flavor, but they'll certainly please your taste buds and be good to the last tender bite! Continue Reading
Beef 101: Grilling indoors – yes you can
If I'm forced into the kitchen with my steak due to rainy weather, what is the best way to get that fresh-off-the-grill taste? Is a grill pan the best choice? Continue Reading
Beef 101: best in class
The grading scale has been on our minds since we were youngsters in elementary school. We're taught to work hard and earn good grades, achieve top honors and make the mark. Good grades are a sign of achievement and top-notch quality. Continue Reading
Beef 101: Find your comfort zone
The degree of doneness affects the overall quality and tenderness of your steak, yes. But it's also a personal preference. Continue Reading
35 Years Ago Today
At 8:35 p.m. on October 18, 1978, Ella Whitt purchased the first Certified Angus Beef ® product. To commemorate the event at Renzetti’s IGA in Columbus, Ohio, Governor James A. Rhodes issued an official proclamation launching the country’s first fresh beef brand. Attending the launch were (from left) Al and Carmella Renzetti; Gilman Stewart, American … Continue Reading
Flavors of Fall Cooking Class
You may remember back in May, when Chef Michael Ollier hosted our inaugural cooking class at the Certified Angus Beef ® Education & Culinary Center. He’s hosting a second class on Thursday, Aug. 29 at 6 p.m. The class is aimed at the finer points of braising and other slow-cooking techniques that will fill your … Continue Reading
Meet Chuck Denver
I say “meet” because I’m working under the assumption that you’ve never met Chuck. Not many have, as a matter of fact.You can find him in the meat case at some grocery stores. Maybe even in the cooler at your favorite restaurant. And if you treat him well, Chuck Denver can be your best friend. Chuck … Continue Reading
Secrets to great steaks {part 1}
Independence Day is just around the corner and if you’re like millions of Americans (and me!), you will celebrate with fireworks and something flavorful from the grill. When it comes to steaks, one of the most common questions is: “How long should I cook it?” There’s no easy answer, but there is good news. Learn … Continue Reading
Action + Reaction = Satisfaction
We were watching a cooking show one evening when my seven-year-old blurted out, “Hey! Why don’t I ever get ‘perfect diamond grill marks’ on my steak?!” Touché, son. I hereby swear to work on my grilling technique. After laughing at his perfectly reasonable but unexpected question, I started to wonder: “Why DO chefs sear those … Continue Reading
Cutting up in the kitchen {lab}
I recently went back to school … and discovered that one of the best learning tools is curiosity. I put on my “I want to know more” hat and observed a beef fabrication class at Johnson & Wales University in Providence, R.I. Tell me and I will forget; show me and I may remember; involve … Continue Reading
Picture perfect
A picture tells a thousand words, as the saying goes. Mark Merryweather, Certified Angus Beef ® brand multimedia designer and food photographer takes this adage to heart with each snap of the shutter. Today, his virtual beef library is host to more than 600 beef images. The library contains photos of raw cuts, plated steaks, juicy … Continue Reading
Thank A Farmer
It’s National Ag Day, bringing to mind this snippet from famed radio commentator Paul Harvey: And on the 8th day, God looked down on his planned paradise and said, “I need a caretaker.” So God made a farmer. God said, “I need somebody willing to get up before dawn, milk cows, work all day in … Continue Reading
Mythbuster Monday: Prime Rib
Prime rib is considered the grand champion of beef roasts. It’s known for its rich flavor, juicy tenderness and majestic appearance. It’s also heralded for being among the most tender beef cuts. With its fine-grained texture and generous marbling, Prime Rib is certainly a treat to eat. But did you know … ‘Prime rib’ does … Continue Reading
Bone in or out?
To be or not to be, that is the question. And though I’m sure Hamlet wasn’t pondering beef at the time, Shakespeare’s famous line applies to today’s topic and Dr. Phil Bass, meat scientist. Dr. Phil is in our proverbial hot seat fielding questions from readers. A gentleman named Cesar has a bone to pick with … Continue Reading
Conversation starters
We all want to know more about the food we eat — and whether we prefer to dine on T-bones or tofu, the back story has become increasingly important. We want to know the who, when, where and how of the food on our plate. But turn the tables and be the person growing, raising or producing food. How do you engage shoppers, chefs, grocery stores and anyone else who questions the origin of their edibles? Continue Reading
The Doctor Is In
As promised, our very own meat therapist scientist, Dr. Phil, answered some of the questions you asked us on Facebook and Twitter. Austin writes to us on Facebook to ask … Say it does rain again one of these days and I’m forced into the kitchen with my steak, what is the best way to … Continue Reading
Let’s play 20 questions
What is it you want to know? What is it you want us to explain? What is that one thing that stumps you every time you stand at the meat case or fire up the grill or grab your steak knife? We’re putting Certified Angus Beef ® brand meat scientist, Dr. Phil Bass, in the … Continue Reading
Masters in training
“I am a knowledgeable source of information.” “I can make suggestions. I can teach.” “I am the source my customers need to succeed.” Those statements were made by participants in an interactive learning experience at the Certified Angus Beef ® brand’s Education & Culinary Center in Wooster, Ohio. Food service professionals are participating in the … Continue Reading
Meet Mal the Beef Gal
Hello Certified Angus Beef ® brand enthusiasts! California native, Malorie Bankhead, here — certifiably excited to be the newest member of team Certified Angus Beef! A few of you may be familiar with my blog and twitter handle. My social media pen name, so to speak, is Mal the Beef Gal. This summer I have … Continue Reading
Culintro
Nooo, it’s not the latest dance craze, popular exclamation or neighborhood eatery. Culintro is a call to action of sorts — an eclectic gathering of chefs, food and great conversation. It’s networking at its best for restaurant, culinary, food and industry professionals, and it’s taking New York City and San Francisco by storm spoon … … Continue Reading
Out standing in the field
We ventured to a home where Angus cattle roam … where the calves and the butterflies play. Seldom was heard a discouraging word, and the skies were blue and brilliant all day. Rod Ferguson and wife, Laurie, are the owners of Chippewa Valley Angus Farms in Rittman, Ohio. The Fergusons welcomed a group of food … Continue Reading
Meatheads and marbling
Suiting up and slicing into a side of Angus beef … not something many of us have the opportunity to do often, if ever. But that’s what happened on a sunny Saturday in Wooster, Ohio. A group of 35 or so food and agricultural media gathered in the Certified Angus Beef ® Education and Culinary … Continue Reading
Spring into flavor with fresh herbs
Today is the first day of spring! It’s officially here … and here in Ohio, spring has most definitely arrived (though you never know when snow flurries will fly!). There are buds, blooms and vibrant daffodils every which way I turn, and I’m itching to get my fingers in the dirt. Time to plant the … Continue Reading