MAUI, Hawaii – Chef Simon Brown of Seafood R’Evolution, Ridgeland, Miss., was recognized with the Culinary Innovator award at the Certified Angus Beef ® Annual Conference, held in Maui Sept. 26-28, for leadership in product quality, marketing and sales. Brand partners, including meat processors, distributors, chefs, retailers and cattle ranchers, celebrated the brand’s 40th anniversary and explored merchandising and marketing solutions to satisfy growing consumer demand for great-tasting beef.

Innovation in the kitchen starts with the cut of beef. Chef Brown brings a unique twist to southern cuisine that matches the beautiful ambiance of Seafood R’Evolution. As a youngster in Scotland, he was taught to use every single cut of meat, so he decided to create and serve a braised beef cut that offers guests the flavor and appeal of steak. His short rib tomahawk starts with a Certified Angus Beef ® brand three-bone rib, which he hand cuts, trims and rolls to resemble the Frenched tomahawk steak. Chef Brown slow cooks the beef with his signature sauce for a wintertime menu favorite. He has enjoyed the opportunity to create and cook alongside of famed chefs, mainly John Folse and Rick Tramonto at Seafood R’Evolution.

About the Certified Angus Beef ® brand

Founded in 1978, the Certified Angus Beef ® brand is the original, and the best, brand of Angus beef, which began when a group of family ranchers set out to create a brand of beef that delivers superior taste and tenderness.

Today, the Certified Angus Beef ® brand remains true to its roots, providing consumers worldwide with superior beef through a gate-to-plate network of family ranchers, retailers and chefs. Renowned for its exceptional quality, each cut meets 10 exacting standards to make it more selective than USDA Choice and Prime.

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