Braised Chuck Roast with Pepper Sauce

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
Mini Sirloin Sandwiches

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

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
Outdoor grilling steaks

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
How to slice beef

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

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: 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

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
Chef Michael Ollier, Certified Angus Beef

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
Denver Chuck

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
Beer-marinated flank steak

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
grill marks on steak

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
Johnson & Wales beef fabricating class

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
Spring Salad with beef

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

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
Certified Angus Beef brand Prime Rib

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 ribeye steak

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
Ribeye Steak With Mushrooms & Sweet Potato Fries

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
Mal the Beef Gal

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 How I Became A Chef


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