Tag: butcher

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

A Gastronaut In Town

Jeremy Umansky is a gastronaut. Though he may have coined the term himself, it fits him to a tee. A lover of mold and its biological properties, Umansky is educated as a chef but prefers to spend his days foraging for edible vegetation and exploring all things food.  Continue Reading

Day in the life of an Ohio meat cutter, part 2

Yesterday we left readers wondering … what problem could crop up during a seemingly normal day as a meat cutter? As it turns out, it wouldn’t be a normal day if there weren’t some challenges … It’s not often that problems arise in DiBiasio’s department, but when they do, it’s when he appreciates his team the …   Continue Reading

Day in the life of an Ohio meat cutter

Our Day in the Life series continues as we check in at early o’clock to follow a meat cutter through his routine. It’s just after 3 a.m. when Pat DiBiasio’s alarm clock lets out its morning tirade to an unwelcoming audience of two. After this many years, his wife has grown so used to 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

Flavor on the side

To get this … A perfectly grilled, tender and juicy, bursting-with-flavor cowboy-cut ribeye steak, you have to cut a steak from the finest Angus beef — beef that offers premium quality and loads of marbling. You’d have to choose a raw steak that looked a lot like this … A shipment of fresh Certified Angus …   Continue Reading

On the cutting edge

Remember, Ginger Rogers did everything Fred Astaire did, but backwards, in high heels. * * * * * Remember when Julia Child was the exception to the rule — a rare female chef holding her own in the culinary kingdoms of the masters: James Beard, Paul Prudhomme and Graham Kerr? Not the case today, at least …   Continue Reading

Ribbon cuttings and cleavers

This story began back in September when we decided if we build it, they will come. And so the process began — transform the 7,000-square foot building next door into an Education & Culinary Center. A grand opening is scheduled for May, but this past week we invited the Chamber of Commerce and a couple hundred of our …   Continue Reading

Face of the mad meat scientist

To accurately describe Dr. Phil Bass, take two minutes and complete the following exercise: Empty one packet of Pop Rocks candy into a small Styrofoam cup. Add one shot of espresso, two cups of Mrs. Butterworth pancake syrup and a Ghost chili pepper. Shake well. Set cup on fire. Sprinkle with gasoline. There has, perhaps, …   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

On a roll

One of the (many) perks of working with the talented folks associated with the Certified Angus Beef ® brand is the food. Delicious, gourmet, innovative, glorious FOOD. I wouldn’t be too eager to serve as a guinea pig if I worked in the medical field, but my co-workers and I are happy to oblige our …   Continue Reading