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Brand Celebrates 40 Years

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October
15,
2018
The Certified Angus Beef ® brand turned 40 this year, tapping into an increased well of available and qualified cattle, up 25% in two years. With annual global sales reaching beyond 1.2 billion pounds (lb.), it’s pulled far ahead of a very large
October
11,
2018
WOOSTER, Ohio – Oct. 4, 2018 – On Oct. 3, guests, family and friends gathered at McKean Bros. Angus, Mercer, Pa., to celebrate the painting of its barn with the Certified Angus Beef ® brand logo – the 37th stop of a cross-country journey. Farmers,
October
02,
2018
Have you ever wondered what would happen if a chef and an Angus cattle rancher spent time together in each other's natural habitats? The Certified Angus Beef ® brand wanted to know, too. Watch as the men from different parts of the beef
October
02,
2018
To honor its 40th anniversary and the family farmers and ranchers who have supported it since its start in 1978, the Certified Angus Beef ® brand team spent the year painting 40 barns across the country. Meet some of the barn owners who participated

Culinary Features

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October
18,
2018
The American steakhouse: a classic staple with little variation. Each brick and mortar may provide its patrons a unique option, but it’s not rare for menus to showcase consistent selections of steaks and sides. During a recent trip to the Certified
September
26,
2018
Picture this: Metallica plays hard rock as two tomahawk steaks stand tall, 40 ounces in all. A couple of knives stick out the side and a sword cuts through the centered beef. Etched in the double-bladed battle-axe just behind, customers confirm
September
21,
2018
Certified Angus Beef ® brand executive chef and soon-to-be mom Ashley Breneman showcases a delicious recipe for filet mignon with crab hollandaise sauce: the perfect meal for an extra-special Mother's Day brunch. Breneman was invited to the
September
21,
2018
Chef Tony Biggs has traveled all over the culinary world — experiences that have taken him from cooking on an oil rig in the icy North Sea, to preparing cuisine for royalty in the Middle East, to the Far East, where he spent years learning ancient