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

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

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

Rare Favorites [11-20-15]

Read about flavor euphoria from a group of bloggers who recently visited the brand's Education & Culinary Center in Wooster, Ohio. They've used the app and learned from expert chefs. They great beef when they roast it!  Continue Reading

Friday Faves: The Dry Aging Cooler

Think of a dry-aging cooler as a giant humidor, where steaks are held on racks in a temperature- , air flow-, and humidity-controlled environment with an aim on evaporating the moisture within the meat, leaving only immense beef flavor.  Continue Reading

Culinary Dreams Come True for Chef Ashley

From cutting meat to styling steaks for a photo shoot, feeding guests to educating food lovers, and everything in between, Chef Ashley Pado is ready for anything in the Certified Angus Beef ® brand kitchens. As we look forward to her debut on Food Network’s Cutthroat Kitchen on Sunday, Jan. 4, this self-proclaimed “beef lady” shares some of the highlights on her culinary journey.  Continue Reading

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

Tasting the Caribbean in Miami

Taste of the Caribbean is a showcase of Caribbean cuisine held at the Hyatt Regency Hotel in Miami. Chefs from Caribbean hotel and resort destinations attend seminars and hear keynote speakers, participate in and enjoy a culinary trade show, and compete in a series of culinary challenges that showcase the region’s most popular and innovative …   Continue Reading

The food will tell you what it needs

“You eat with your eyes first.” It’s a culinary cliché, but one that’s stood the test of time because it’s based in fact. Chefs know that a meal is an experience to be savored by all the senses — not just the palate. Its aroma, texture, and visual presentation all come into play. Chef Scott …   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

The long and dusty trail

The dust hasn’t settled and work continues on our project. You know, the one we told you about here and here. It’s exciting to watch the progress. The Certified Angus Beef ® Education & Culinary Center (ECC) is looking more like its namesake with each passing day. Most of the drywall is up, sanded and …   Continue Reading

Build it and they will come

We have a vision dancing in our heads. It has nothing at all to do with sugarplums and everything to do with culinary excellence. We’re dreaming of perfection, folks … decadent steaks, award-winning recipes and a masterpiece theater of sorts for beef connoisseurs. Certified Angus Beef LLC recently purchased a 7,000-sq. foot building next to our corporate …   Continue Reading