Tag: beef

Meeting of the minds

Perhaps it wasn’t your typical “girls’ night out” celebration, but it was an entertaining few days, nevertheless. Board members from the American Angus Auxiliary convened in Wooster this weekend for meetings, education and beefy conversations. The American Angus Auxiliary supports the endeavors of the American Angus Association and members across the country. The Auxiliary awards …   Continue Reading

Say cheese

I can’t tell you who ‘invented’ National Grilled Cheese Day, but I love that person immensely. A holiday for an all-American favorite? Amen. Don’t get me wrong — steaks are spectacular, burgers are divine and soups are satisfying, but is there anything better than a grilled cheese sandwich? Why yes. Yes, there is. A grilled …   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

More than meats the eye

If you’re a carnivore like me — and if you’re reading this blog, I have to assume you are! — you know meat can be incredibly delicious. (“Well, duh,” you’re surely thinking right about now.) And it doesn’t have to be fancy to be great — take burgers, for example. I bet there are few …   Continue Reading

Wanna rock and roll all night

When the Certified Angus Beef ® brand heads to Cleveland with 160 or so friends, it’s bound to be a tasty adventure. Events like these are always much more than … It was a very special evening … we celebrated our Specialists. The 2013 Specialist Seminar, Feb. 27-March 1 in Cleveland, is the place to be for …   Continue Reading

Great flavor, by land and by sea

Surf and Turf. You might think this dish’s glory days are past, but the idea is solid: a robust steak, paired with succulent lobster — twice the protein, twice the flavor, and twice the bounty of the land and the sea. It evokes abundance, celebration and even indulgence.  Continue Reading

Behold the trend-setting strip steak

One strip. Two strip. Dry strip. Rare strip. Wet strip. Grilled strip. Split strip. Bare strip. This one is a little nutty. This tender one is smooth as putty. This one’s raw and finely chopped. This one wee steak she’ll like a lot. Pan fry it in your neighbor’s house. Plate it next to boiled grouse. …   Continue Reading

Dinner for your dearest

After years of research, I have determined the ideal Valentine's Day offering is not a box of chocolates, nor a perfectly composed poem — or even a new power tool. My beloved would be over the moon if, instead of platitudes, I served him a sizzling hunk o' boeuf.  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

Keep calm and eat beef

Keep calm and write a blog … says the sign on my desk. Now that the frenetic — but always energizing — activities of the holidays are officially over, I am set to write about what is on my horizon in 2013. My doctor told me yesterday that my BMI makes me borderline obese. I …   Continue Reading

Finding perfection in beef bacon

A few months back, I received a note from a friend who spends his weekends dabbling in the kitchen when he’s not up to his ears with seminary work. He experiments — not just with beef, but with an assortment of meats, grains, vegetables, fruits and other caveman cuisine found at our local Buehler’s Fresh …   Continue Reading

Beef for days of diamonds or stones

  Some days are diamonds … … and some days are stones. Sometimes you feel like a fanciful meal with all the trimmings, and sometimes it’s just as nice to enjoy comfort food curled up on the couch. Whether you prefer linen napkins or paper towels, there’s a place to turn when it’s time to …   Continue Reading

Behold the mini burger

A little cranberry tart and tang on a beefy mini burger — also known as a slider — makes a great appetizer for holiday gatherings. And this slider is much heartier than the typical bite-sized delight. It’s sure to satisfy your hungriest guest. Chef Scott Popovic‘s holiday sliders will have your friends and family declaring this …   Continue Reading

Creating traditions with Chef Michael Ollier

Editor’s note: this post submitted by Chef Michael Ollier We all have ideas of what Christmastime should be. Some of you probably spend the season baking and shopping for presents. Others may decorate with strands of colorful lights, attend church services, or deliver goodies to friends and neighbors. My wife, Anne Marie, was a professional …   Continue Reading

A Thanksgiving Two-Step

Let’s talk turkey beef for Thanksgiving. We all know the classic holiday table includes a fowl centerpiece that has been lovingly roasted for hours and hours by Grandma, or perhaps you. Uncle [insert name here] has perfected the art of bird carving. Aunts arrive with steaming pans of stuffing, green bean casserole, baked corn and sweet …   Continue Reading

Spooky Spiders and Ground Beef Biscuits

Spooky Spiders Ground Beef Biscuits Ingredients 1/2 pound Certified Angus Beef ® ground beef 1/2 package taco seasoning 1/2 cup water 1 16-ounce tube home-style refrigerated biscuit dough Ketchup 1/2 cup Shredded mozzarella or cheddar cheese 16 sliced black or green olives 32 pretzel sticks Instructions 1. Cook ground beef and drain excess fat. Add taco …   Continue Reading

Short rib-stuffed acorn squash

Last year about this time we were testing recipes and enjoying some very tasty treats. One of our new recipes  featured acorn squash stuffed with short ribs, vegetables and rice. Oh, and the recipe turned out to be amazingly delicious. So good, in fact, that we thought we’d share it again this autumn … it’s …   Continue Reading

Magical Mushrooms

It’s National Mushroom Day and while I love a good pie topped with — among other delights, mushrooms — these tasty fungi possess much more than pizza-topping properties. They’re good in almost every dish, especially those with tender, juicy beef! Whether you saute them in bourbon and butter to top your steak, add them to …   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

Out for a {taste} drive

Imagine a large exposition-style room abuzz with the sights and sounds of hungry people feasting. They’re sampling the latest, greatest and tastiest Certified Angus Beef ® brand convenience items — selections like corned beef, Prime roast beef deli meat, ready-made burger patties, country-fried steak and pre-cooked strips of tender, juicy beef. Where to start? At …   Continue Reading

Globe trotting, bloggy style

I’ve traveled all around the world — to the Aussie land down under, across the great blue puddle to Europe, beyond America’s borders into Mexico and Canada, from Washington to Florida, Maine to California. But never have I had an opportunity like I did at the end of August — experiencing Saipan, Japan and Saudi …   Continue Reading

Tasty Tuesday Pastrami & Cucumber Sandwich

Here’s a fresh and tasty summer sandwich that incorporates cucumber with dill and sour cream. Enjoy this zesty sandwich for lunch or dinner. Cucumbers not your favorite? Find more sandwich recipes here. And if you’re determined to beat the heat and stay out of the kitchen, click here to find our favorite restaurants near you. …   Continue Reading

Tasty Tuesday Lime and Avocado Beef Wraps

Lime Avocado and Beef Wrap 1 pound Certified Angus Beef ® flat iron, grilled and thinly sliced 1 lime 1 avocado 1 cup sour cream 1/4 cup chopped cilantro 1/4 teaspoon cayenne powder 1/2 teaspoon freshly ground black pepper 4 flatbread or tortilla wraps, green if available 2 green onions, thinly sliced 2 cups loosely …   Continue Reading

Celebration Part One: dine around town

Food is emotional … and whether you’re dining in a restaurant, preparing a home-cooked meal or growing the actual ingredients on a farm, ranch or in a small garden, you have some sort of attachment to the process. Over the weekend, Certified Angus Beef ® set out to create a culinary experience like no other. …   Continue Reading

The best of trends

Bacon. Molecular gastronomy. Micro greens. Cupcakes. Food trucks. Pickles. Gourmet coffee. Truffle oil. Love ’em, hate ’em, or used-to-like-’em-but-now-I’m-sick-of-’em, food trends are a fact of life in a culture that’s become interested in ingredients and concerned with all things culinary. Popular ingredients will come and go, but there are also other factors at play in …   Continue Reading

Good to the bone

Look but don’t eat. A few days ago I teased you with a Cayman Cookout photo of tomahawk steaks ready for grilling. It made my mouth water, too. Truth is, that cut is nearly impossible to find. But why? I asked Chef Michael and our in-house meat scientist, Dr. Phil. As it turns out, the old …   Continue Reading

Proud to be a carnivore

If you do a Google search for “famous vegetarians” you get an endless list of high profile activists who have used their fame to promote their sans-meat way of life. From Pamela Anderson to John Salley to (this pains me to say it) Paul McCartney, there is a swell of people who not only choose to be …   Continue Reading

Closed captioned

Calling all wordsmiths! It may look like the leaning Tower of Pisa, but this tasty-looking masterpiece is actually Barbecued Bistro Napoleon with Blue Cheese Grit Cakes — a special occasion dish created by our own Chef Scott. Just for fun, we thought we’d search for a caption. Forget those one-word contests of weeks past. How about a catchy phrase or …   Continue Reading

I have a spoiled husband

  My husband is by no means high maintenance. He does a great job as gardener, enjoys grocery shopping and helps with the laundry. But since I have been working for Certified Angus Beef, he has become a bona fide beef snob. He picked me up at the airport after I’d been traveling for five days. I was …   Continue Reading

Rare Pair – kids and fine food

My five year-old exclaimed at dinner: “Mmmm! That’s good stuff, baby!” The 10 year-old oldest child replied: “The rice?” “Nooo — the beef. Duh!” said the five year-old with all the indignance he could muster with a mouthful of tri-tip and meat juices running down his chin. Like it or not, I’m a proud parent of three …   Continue Reading

Myths and misnomers

  There are many opinions and assumptions about beef floating around the wild blue yonder. Determining fact from fiction takes up valuable time and energy in an age of conservation and eco-friendly living. Conserve your resources. It’s time to do some myth-bustin’. MYTH: Grass-fed beef is healthier and more eco-friendly than grain-finished beef. FACT: All beef …   Continue Reading