Charcuterie is a culinary specialty. It’s the art of turning preserved food into tasteful and decorative displays. Originally, charcuterie referred to the creation of salami, sausages and prosciutto. Today it encompasses a variety of preparations including salting, cooking, smoking and drying meat.
The delectable spread, above, was prepared by Certified Angus Beef ® brand Chef Kyle Miller at an Education & Culinary Center event. He is one of the chefs — and great minds — who has an incredible ability to prepare and present exceptional food, and then share the story behind it.
On this night, Chef Kyle’s charcuterie table was only an appetizer before dinner. But before they cut to the great taste, guests from the Ohio Cattlemen’s Association took a tour of the facility and learned a bit about the food service side of beef. First up, quality grades and marbling, followed by a beef cutting demonstration.
Is it evident we love Angus beef?
We do … and we want to share that passion with others — whether we’re hosting a group of farmers and ranchers or showcasing new menu ideas to chefs or greeting a group of international guests. Our goal is to impart excellence in every beef-eating experience. We stand on the integrity of the Certified Angus Beef ® brand. It’s brought to dinner tables around the world by family farmers and ranchers who share the same vision.
In fact, it’s a vision that has grown and strengthened and extended in reach beyond the dreams of the company’s first president, Mick Colvin. Our founding father was in town for recent events and summer intern, Malorie Bankhead, was thrilled to meet the man behind the brand. She writes …
I had the chance to meet Mr. Mick Colvin in the dinner line. I was so excited to meet him! I am thankful for my experiences throughout this phenomenal internship with Certified Angus Beef LLC. One thing is certain: this company sure knows how to make an intern feel a welcomed part of the Certified Angus Beef ® brand family!
(Mal the Beef Gal)
You know the saying … the more things change, the more they stay the same.
The Education & Culinary Center will continue to welcome new friends and showcase Angus beef of the highest standards. The legend of Mick Colvin’s vision will continue to grow and expand. It’s our hope that summer interns will always experience our enthusiasm and passion for the best beef available. And whether they’re snacking at the charcuterie table or feasting on a perfectly prepared Certified Angus Beef ® brand steak, we’re confident ever bite will be absolutely delicious!
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