Certified Angus Beef - Archive (culinary,chef,kitchen)

2019
January
08,
2019
Long before he came to America from his native Scotland, Chef Simon Brown understood that all cuts of meat should be treated with a certain level of care and respect. “Where I’m from, you use every single cut,” says Brown, the 2008 Scottish Young ...
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January
02,
2019
There are a lot of flowery adjectives that get tossed around when the topic of dry-aged beef comes up. Some food writers would refer to the process as “artisanal.” To others, it’s “old-world” and “earthy.” While most of these descriptors may be en...
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2018
December
18,
2018
When chefs and pitmasters from around the world gather in one place—specifically, the Certified Angus Beef ® Culinary Center in Wooster, Ohio—delicious discoveries and culinary collaboration ensue. Guests from Cleveland to the Carribbean (and beyond)...
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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 A...
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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 th...
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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 national ...
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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 As...
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September
19,
2018
As an executive chef with Certified Angus Beef LLC, Ashley Breneman hosts chefs, ranchers and industry professionals at the brand’s Culinary Center in Wooster, Ohio. There, chefs and restarateurs experience premium beef at the next level, and apply t...
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August
28,
2018
When you hear Lawry's, you think prime rib. It's a restaurant whose name and reputation is quite literally defined by its signature beef dish: one with plenty of history, legend and tradition. As the saying goes, if it ain't broke, don't fix it. B...
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August
24,
2018
If Chef Tony Biggs’ latest creation hit the plate of unsuspecting patrons in many restaurants, chances are it would be sent back without even taking a bite. But this shock factor is just want the culinary firebrand wants. Through his world travels...
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