Tag: beef

Know How to Make a Perfect Prime Rib Roast

In honor of the festive celebrations on your busy calendar, we've pulled together a bit of everything in our toolbox to help you make the perfect prime rib roast. From recipes to cooking tips, shopping the meat case to carving your finished dinner creation, you can be confident: your next prime rib roast will be unforgettable!  Continue Reading

What Do You Serve at A Beach Bash?

The Culinary Center’s Chef Ashley Breneman and Chef Tony Biggs served Certified Angus Beef ® sushi at the Cayman Cookout Beach Bash. Forget cheeseburgers in paradise! Beef sushi elevated this beachy bash to new heights of flavor. The event was sponsored by the Certified Angus Beef ® brand and Moet & Chandon. For more images from the 2018 Cayman Cookout, visit …   Continue Reading

Naughty Girl and a Night On the Town

Owning her own place and shaping it with the flavors, feels and smells truly representative of her culinary vision was what appealed most to the Louisiana-born chef. And despite a wildly successful 12-year run at her former restaurant, the temptation was much too great to ignore.  Continue Reading

Join Us On A Trip To Pebble Beach

Positioned against a backdrop of ocean waves crashing into one of the most revered golfing destinations in the world, the annual Pebble Beach Food & Wine festival has held true to its original mission. The event isn’t as much a party as it is a celebration of food.  Continue Reading

Create and innovate with beef shank

On average, a side of beef weighs somewhere around 300-400 lbs. When compared to chicken and pork, that’s an awful lot of meat available for consumption. But glance down the menu in most restaurants and you’ll see roughly the same three or four cuts available. Surely there must be more to it than that.  Continue Reading

Get Your Shawarma On!

Many chefs would agree that for a piece of equipment to have a spot in their kitchen, it must be multi-functional and/or pretty dang cool. When I heard our Culinary Center was getting a “gyro machine,” I had to find out what our chefs were scheming.  Continue Reading

Cleveland Chefs Get Creative To Showcase Beef Diversity

It’s not to say that Cleveland chefs David Kocab and Matt Mytro don’t appreciate a good steak. Both chefs — with prominent Italian-centric restaurants just miles apart on the championship city’s east side — love a sizzling steak. But they also believe chefs can be very creative when it comes to beef. So they joined forces to create a special dinner showcasing these ideas.  Continue Reading

Change the Way You Think About Short Ribs

Imagine a classic braised short rib texture, but with intense beefiness and so much funk it could host its own episode of Soul Train. That’s what we’re talking about. It’s a game-changer in the beef world, and one that invites an entirely new thought process of how to utilize always-delicious short ribs.  Continue Reading

Charcoal Powder Adds Unique Style To Sizzling Steaks

If Chef Tony Biggs’ latest creation hit the plate of unsuspecting patrons in most restaurants, chances are it would be sent back without even taking a bite. Through his worldly connections, Chef Tony stumbled upon bamboo charcoal powder, which, though rarely used in American cuisine, has a history of use in Asia. And its effects? Shocking.  Continue Reading

You Can Tie A Roast with These Simple Steps

You may be a seasoned pro when it comes to cooking beef, but old dogs can still learn new tricks. Do you know how to properly carve a roast? What about how to tie a roast? The new Roast Perfect app — available on iTunes and Google Play, includes step-by-step video instruction on these and other roasting tips.   Continue Reading

A Force To Be Reckoned With

The word “tender” is tossed around an awful lot in the food world, particularly as it pertains to beef. But unlike it’s closely linked brethren of subjective descriptors, like “succulent,” “appetizing,” or “flavorful”, did you know “tender” is actually a quantifiable attribute with force?  Continue Reading

Mortadella alla bue

Meat enthusiasts often have a go-big-or-go-home mentality — big steaks, big roasts, big bones. That’s why some of the delectable but relatively smaller slices, links and cuts from the sausage category may go unnoticed. Not so with one sausage that (like revenge) is best served cold. Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.  Continue Reading

Rewriting the Culinary Rules, Ohio Style

Long before The Greenhouse Tavern opened on East Fourth Street in downtown Cleveland, Ohio the pedestrian-only strip was already making its mark as the culinary epicenter of the country’s next great revival city. But having recently surpassed its seventh birthday, The Greenhouse Tavern — the flagship and pride and joy of its celebrated chef, Jonathon Sawyer — has …   Continue Reading

Roadtrip: Where do great steaks come from?

It’s almost too picturesque, I thought as I stood in Mark and Abbie Nelson’s circular roundabout and stared. I drove below a canopy of trees to get here — a place where Angus cattle graze upon golden pastures that meet rolling vineyards of zinfandel and petite sirah. The San Francisco coastline is a mere 100 miles in the …   Continue Reading

Simple Tips for Smoked Brisket

Slow and fork-tender smoked brisket has gained fame across the country as a barbecue favorite, and the claim to fame of many renowned pitmasters. As summer heats up, the beef experts with the Certified Angus Beef ® brand have tips for making mouthwatering brisket on the grill at home.  Continue Reading

The Question Every Dad Wants You To Ask

You have the power to give your dad the best gift ever on Father's Day (it's comin' up quick, you know!). If you follow a few easy steps, you can't go wrong — unless you and your dad are vegetarians. In that case neither of you should be reading this blog. And let's be honest, here — vegetables are tasty but they pale in miserable comparison to a rich and flavorful, tantalizingly hypnotic steak on Father's Day. So ... ask dad THE QUESTION:  Continue Reading

The Great American Burger

We celebrate grilling season with barbecues and picnics. We revel in the great outdoors with family, friends and flavorful dishes. The humble American burger is often at the center of these celebrations. As you get set for summer, consider this ...  Continue Reading

Braised Chuck Roast with Roasted Red Pepper Sauce

Some of my best meals are made in a slow cooker. I love to while away my time in the kitchen slicing, dicing and chopping, don’t get me wrong! But a slow cooker allows for some free time — a luxury on busy weekdays. This recipe for Braised Chuck Roast with Roasted Red Pepper sauce is ideal for the low and …   Continue Reading

Those Who Live by the Sword …

Live and eat by the sword. At least that was the case — and an extremely popular attraction — during the 2016 Cayman Cookout. Chef Tony Biggs traveled to Grand Cayman Island for a little flavorful fun in the sun. What happened next can be summed up in one word: swordplay.  Continue Reading

Where Chefs Come To Play With Their Food

The Certified Angus Beef ® Education & Culinary Center in Wooster, Ohio is a wealth of talent and intriguing ideas. A chef, entire culinary team or other foodservice industry group arrives on an almost daily basis to experience what is essentially a working ‘think tank’ for beef. Chefs and restaurateurs come to experiment with flavor, create new menu …   Continue Reading

Two Chefs and A Rancher, Trading Places

Twenty-three miles. That's the difference between this rancher and these chefs. Twenty-three miles separates pasture and professional kitchen, yet it’s rare for these separate ends of the same beef spectrum to meet in the middle. They shoulder their own responsibilities with precision and pride, confident the other guys — and everyone between — will uphold his end of the table.  Continue Reading