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

2018
November
01,
2018
On Nov. 1-2, El Día de los Muertos (The Day of the Dead) takes place to honor and remember deceased loved ones. The tradition, which began in Mexico, is not to be confused with Halloween. Its focus is gathering to demonstrate love and respect for ...
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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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