Full disclosure: I am a carnivore. I have experience in the beef arena, extensive experience, so I know of what I speak. Let’s begin.
To betterunderstand a good steak, it helps to know a thingortwo about what defines quality. Fact one—taste is beef’s most important feature. Fact two—not all beef tastes the same.
Simple, right? Well, yes, but there’s a bit more to identifying really fine beef.
May I introduce you to Certified Angus Beef?
Angus is a breed of cattle, a breed known to produce more highly marbled beef (that’s where the flavorcomes in). Certified Angus Beef starts with the highest quality Angus cattle (only 1 in 4 meet these standards). Then they must pass 10 stringent quality specifications, quality standards that set the Certified Angus Beef brand apart. Example: It’s the industry’s only brand that tracks every pound of beef from USDA (U.S. Department of Agriculture) approval to its sale to consumers.
The story began in 1975 when an Ohio Angus producer experienced a disappointing steak dinner. But rather than leave a meager tip, his reaction was proactive. Heorganized a group of other Angus producers to develop a system promising the first brand of fresh, consistent high-quality beef.
Today the brand is owned by the American Angus Association and its nearly 30,000 rancher members, members who typically represent a family ranch that has been around fora long time and members who know a lot about cattle, including where and how they are raised, what they eat and how they are treated.
The three-decades-old equation has resulted in success and superiority and has put this brand of meat on the map, continually taking it to the next and the next and the next levels.
In 2003 Certified Angus Beef introduced its first corporate chef, whose role was and remains to educate consumers on everything beef—from beef cuts to recipes to cooking tips.
In 2005 the Hard Rock Café launched the Legendary Burger made with Certified Angus Beef, the first introduction of high-quality ground beef to the public.
In 2008 the brand’s 30th anniversary celebration atNew York City’s famed James Beard House featured the brand in all seven courses . . . including dessert.
And today it’s showcased in fine dining establishments such as The Waldorf-Astoria and El Gaucho restaurants inSeattle,WAandPortland,OR.
The result of this years' long dedication is perfection: a simple, flavorful, gimmick-free steak.
But nothing tells a story like experience. So to best enjoy Certified Angus Beef, bring a hearty appetite, a sincere appreciation of the best and a glass of bold red wine. Bon appetit!
Rod Wesselman, Regional Manager, American Angus Association