Chefs hailing from Florida to California, and everywhere in between, descended on Northeast Ohio for the Certified Angus Beef ® Chef Innovation Summit. The three-day event fueled one-of-a-kind collaboration opportunities among the group, spurring inspiration that attendees took back to their respective establishments. Guiding that innovation were sessions including advanced, hands-on beef butchery, a discussion on the science of dry aging, a visit to a local, family Angus farm, and most importantly, a chance to explore with beef experts and their peers.

Ashley Hutson, sous chef at Ortanique, Coral Gables, Fla., summed up the event: “It was great to have this many chefs together without egos and more about their passion for our trade.”

See photo highlights from the event:

Hands-on Beef Butchery

Diana Clark, meat scientist for the Certified Angus Beef ® brand, takes attendees through the beef forequarter during a butchery session. The group of chefs fabricated their way through the rib, plate, chuck and brisket complex, finding hidden gems and ideas along the way to take back to their respective restaurants.

Breaking Down the Rib

Diana Clark shows, from left, Brenden Walsh (Culinary Institute of America, Hyde Park, N.Y.), Vinnie Cimino (consulting chef, Cleveland, Ohio), John Reilly (Culinary Institute of America, Hyde Park, N.Y.) and David Chin (Flour, Cleveland, Ohio) how to remove the lifter meat from the rib primal.

The "Beef Wing"

From left, Carla DiLorenzo (Los Tanitos, Miami, Fla.), Ashley Hutson (Ortanique, Miami, Fla.), Lamar Moore (The Swill Inn, Chicago, Ill.) and Mike Fischetti (Va De Vi, Walnut Creek, Calif.) begin fabricating a beefcetta. Inspired by the traditional pork porchetta, the beefcetta is created by rolling up the “beef wing,” the rib down to the beef navel, after removing the rib bones.

Cooked Beefcetta


After chefs fabricated the beefcetta during a butchery session in the Meat Lab, they roasted it at 350°F for more than 10 hours to achieve the desired doneness. Inspired by the classic pork porchetta, the beefcetta wraps the spinalis, rib, short ribs and beef navel together.

Tony Biggs Shows Off the Beefcetta

The Certified Angus Beef ® brand’s Director of Culinary Arts Tony Biggs shows off the beefcetta after the chef teams cooked and sliced it. The unique beef dish was one of many prepared by the group of chef innovators during hands-on butchery exploration.

365-Day, Dry-Aged Rib

In preparation for a session that focused on the science behind dry aging, a rib was aged in The Culinary Center’s dry-aging cooler for 365 days. The rib allowed chefs to feel and sample product aged for an extended period of time in comparison with other cuts aged at different intervals and in different environments.

Science Behind Dry Aging Discussion

Outside of breaking down sides of beef, chefs explored the science of dry aging, led by Meat Scientist Diana Clark. Attendees learned that the traditional art of dry aging, surging in popularity once again, makes cuts of beef more tender while adding unique flavors based on where the meat is being aged and the specific microorganisms characteristic of those locations.

110-Day, Dry-Aged Ribeyes from Prime Cincinnati

Shawn Heine (Prime Cincinnati, Cincinnati, Ohio) brought in rib steaks from his in-restaurant, dry-aging cooler. The ribeyes had been aged for 110 days—longer than is typical of many establishments—and gave chefs the opportunity to taste the difference in product flavor from Heine’s cooler versus product aged 200 miles away at The Culinary Center.

Beef Kibbeh and Candied Beef Bacon

Chef Peter Rosenberg, with the Certified Angus Beef ® brand, put his spin on beef tartare, preparing beef kibbeh topped with Lebanese yogurt. It was paired with an assortment of candied beef bacons.

Dry-Aged Dinner Preparation

To bring the lessons of the Meat Lab to life, the dry-aging sessions concluded with a meal celebrating the tenderness, flavor and funk of dry-aged cuts. Here, Chef Gavin Pinto, with the Certified Angus Beef ® brand, fires his dish.

Dry-Aged Strip Filet, Lobster Skewer and Foie Gras

Chef Gavin Pinto, with the Certified Angus Beef ® brand, plated a dry-aged strip filet, paired with skewered lobster and smoked foie gras.

Dry-Aged Skirt and Short Ribs

The Certified Angus Beef ® brand’s Chef Ashley Breneman grilled dry-aged flanken-style short ribs and dry-aged skirt steaks, accompanied with a potato mash.

Lunch Inspired by the East

The Certified Angus Beef ® brand culinary team prepared an Asian-inspired lunch menu, featuring underutilized beef cuts, like flank steak, Korean-style short ribs and beef shank. Dishes included a bone-in plate short rib consommé en croute, Thai beef curry, beef shank bao buns and spicy rice cakes paired with braised short rib and chuck roll in a hot pepper sauce.

Bone-In Short Rib Consommé en Croute

Bone-in plate short rib consommé en croute was presented to each table, along with individual portions. The short rib bones were placed in the dish for added visual appeal.

Brett Sawyer's Deep-Fried Beef Belly

Good Company (Cleveland, Ohio) played host to attendees during the first night of the summit, delivering delicious bites, like this deep-fried beef navel with a berry compote. Brett Sawyer, chef and owner of Good Company and The Plum, was named the Certified Angus Beef ® brand’s Culinary Innovator of the Year in 2018 for his use of beef belly: an uncommonly used cut with immense potential for culinary creativity.

Chef Friends

Chef Venoy Rogers (American Kitchen + Bar, Orlando, Fla.) takes a selfie with Mike Fischetti (Va De Vi, Walnut Creek, Calif.), Matt Mytro (Flour, Cleveland, Ohio) and Kenny Scott (The Larder, Cleveland, Ohio) during the opening night of the Certified Angus Beef ® Chef Innovation Summit.

Jeremy Umansky's Three-Day Pastrami Sandwich

Jeremy Umansky (The Larder, Cleveland, Ohio) showcased his famous, three-day pastrami sandwich. While typical pastrami takes two weeks to cure, Umansky has developed a process using koji that cures briskets in three days, which is quicker than traditional methods.

Matt Mytro Plates His Short Rib Dish

Chef Matt Mytro (Flour, Cleveland, Ohio) plates his dish using short rib and fried farro during the summit’s opening dinner at Good Company. The farro was mixed with Roman fish sauce, enoki mushrooms and Calabrian chili mae ploy, and topped with the sliced short rib.

Brett Sawyer's Good Boi Burger

Good Company’s “The Good Boi,” featuring a custom blend of ground beef belly, top sirloin and chuck, was prepared by restaurant owner Brett Sawyer and Chef Vince Thomascik, representing the buzzy Cleveland restaurant at the Chef Innovation Summit opening reception.

Rooftop Hangout

Guests enjoyed an evening of fellowship on the rooftop of Good Company, overlooking Lake Erie and Cleveland’s downtown. As important as hands-on beef butchery, meat science and culinary exploration are to Chef Innovation Summit, it’s the collaboration, conversation and camaraderie among participants that makes events truly special.

Beef Tallow Donuts on the Farm

Part of the educational experience of the culinary summit was a trip to a local Angus farm, where guests could learn more about how quality beef gets its start. Upon the guests’ morning arrival, donuts were deep fried in beef tallow and covered in glaze. Here, the brand’s Bryan Schaaf shows off a freshly made donut before the Atterholt family shared about its farm.

Cattle Feeding Basics

Angus farmer Mandy Atterholt explains what goes into the diet of a steer or heifer. While the nutritional balance of cattle’s diets remains fairly consistent from farm to farm, the traditional crops grown in a particular region of the country can impact what specific ingredients go into the animals’ diet. For example, in the Southeast, fruit pulps are commonly incorporated into a steer’s everyday diet, whereas in the Pacific Northwest, it’s not surprising to find potatoes finding their way into the cattle feed mix. It’s all about meeting the cattle’s nutritional needs and minimizing food waste from other sectors—possible because cattle can digest many plants humans cannot.

The Importance of Good Cattle-Handling Practices

Angus farmer Aaron Atterholt answers a question about cattle handling and the practices they use to ensure their cattle are safe and healthy. Chefs got to meet Pumpkin and Goldie up close, two heifers that will be shown by Aaron and Mandy’s daughters at their local county fair.

Chefs Visit Barn No. 40 of #BrandtheBarn Campaign

Rounding out the farm experience, attendees had the chance to see barn No. 40 of the Certified Angus Beef ® brand’s anniversary barn painting tour. In all, 40 barns in rural communities across the country had the brand’s logo painted on them in celebration of the farming families and communities that have been the brand’s foundation since its start.