Beef shank

Create and innovate with beef shank

On average, a side of beef weighs somewhere around 300-400 lbs. When compared to chicken and pork, that’s an awful lot of meat available for consumption. But glance down the menu in most restaurants and you’ll see roughly the same three or four cuts available. Surely there must be more to it than that.  Continue Reading
serving gyros at the Certified Angus Beef Culinary Center

Get Your Shawarma On!

Many chefs would agree that for a piece of equipment to have a spot in their kitchen, it must be multi-functional and/or pretty dang cool. When I heard our Culinary Center was getting a “gyro machine,” I had to find out what our chefs were scheming.  Continue Reading
Volare Ristorante in Louisville, Ky.

Trading Places In Kentucky: Chef and Rancher

Josh agrees. The Louisville chef spends six days a week at the helm of his fine-dining restaurant. One of his daily duties is to field questions about the safety of his beef and where it was raised. “From a chef and owner standpoint, having more knowledge for my guests — to have these experiences and stories — is priceless,” he says.  Continue Reading
Prime Rib Roast

You Can Tie A Roast with These Simple Steps

You may be a seasoned pro when it comes to cooking beef, but old dogs can still learn new tricks. Do you know how to properly carve a roast? What about how to tie a roast? The new Roast Perfect app — available on iTunes and Google Play, includes step-by-step video instruction on these and other roasting tips.   Continue Reading
Charcuterie at Certified Angus Beef Education and Culinary Center

Mortadella alla bue

Meat enthusiasts often have a go-big-or-go-home mentality — big steaks, big roasts, big bones. That’s why some of the delectable but relatively smaller slices, links and cuts from the sausage category may go unnoticed. Not so with one sausage that (like revenge) is best served cold. Mortadella may look like a really big and fatty bologna, which it sort of is, but that’s part of the pork tradition in this celebrated Italian cold cut native to Bologna.  Continue Reading
Steaks for Dad

The Question Every Dad Wants You To Ask

You have the power to give your dad the best gift ever on Father's Day (it's comin' up quick, you know!). If you follow a few easy steps, you can't go wrong — unless you and your dad are vegetarians. In that case neither of you should be reading this blog. And let's be honest, here — vegetables are tasty but they pale in miserable comparison to a rich and flavorful, tantalizingly hypnotic steak on Father's Day. So ... ask dad THE QUESTION:  Continue Reading
George Motz Burger America

The Great American Burger

We celebrate grilling season with barbecues and picnics. We revel in the great outdoors with family, friends and flavorful dishes. The humble American burger is often at the center of these celebrations. As you get set for summer, consider this ...  Continue Reading
Falafel burger made with Certified Angus Beef

Fresh, Flavorful Beef Falafel

Falafel may be considered one of the world’s most popular finger foods. Traditionally, chickpeas are ground, mixed with spices, deep fried and served in pita or flatbread. It’s always been a staple in the Middle East, and has found ever-increasing popularity across the globe.  Continue Reading
Braised Slow Cooker Chuck Roast with Roasted Red Pepper Sauce

Braised Chuck Roast with Roasted Red Pepper Sauce

Some of my best meals are made in a slow cooker. I love to while away my time in the kitchen slicing, dicing and chopping, don’t get me wrong! But a slow cooker allows for some free time — a luxury on busy weekdays. This recipe for Braised Chuck Roast with Roasted Red Pepper sauce is ideal for the low and …   Continue Reading
Chefs are encouraged to 'play' with food at the Certified Angus Beef Education & Culinary Center.

Where Chefs Come To Play With Their Food

The Certified Angus Beef ® Education & Culinary Center in Wooster, Ohio is a wealth of talent and intriguing ideas. A chef, entire culinary team or other foodservice industry group arrives on an almost daily basis to experience what is essentially a working ‘think tank’ for beef. Chefs and restaurateurs come to experiment with flavor, create new menu …   Continue Reading
Prime Rib Roast

Prime Rib Roast for Spring Celebrations

Prime rib is the quintessential celebration roast. It’s a classic cut that brings simple elegance to the table. Prime rib’s rich, beefy flavors, paired with a sauce of roasted vegetables, is perfect for spring gatherings. Print Prime Rib Roast with Vegetable Gravy Author: Certified Angus Beef ® brand   Ingredients 5 pounds Certified Angus Beef ® rib roast …   Continue Reading
Southwestern Beef and Bean Stew

Southwestern Beef and Bean Stew

Hearty stews are one of my favorite weeknight meals. Not only do they feed a crowd that usually seeks seconds, but most of the time there are leftovers for lunch the following day. This Southwestern Beef and Bean Stew is a quick and delicious dinner idea. I’m betting it will soon be one of your family favorites, too! The …   Continue Reading
Irish Beef and Brew Stew

Irish Beef and Brew Stew

Irish Beef and Brew Stew is the perfect recipe for feeding a crowd of friends and wee ones, too. Hearty vegetables like potatoes, carrots and cabbage pair with braised beef in a rich stew that’s slightly sweet thanks to a secret ingredient. Stew over this: slow-cooking is key. Coat chuck roast chunks in flour and spices. …   Continue Reading
Baked Hominy with Peppers and Cheese

Baked Hominy with Cheese and Peppers

Have you heard of hominy? If you’re like many people it’s a bit of a mystery. I knew it had something to do with corn — just what I wasn’t sure. Fortunately, a new recipe from Certified Angus Beef ® Chef Peter Rosenberg changed all that. Hominy is corn soaked in mineral lime. According to Huffington Post, the alkali process — known …   Continue Reading
Braised Corned Beef

Irish Braised Corned Beef

My great-great-grandfather emigrated from County Down, Ireland in 1835. I can only imagine how big the world surely seemed to a six-year-old boy on the grandest adventure of his lifetime! Fast forward four generations. Young Robert’s direct descendants are still farming the land his parents settled, and others tend farms nearby. Though not familiar with original Irish customs, my family and cousins’ families continue …   Continue Reading
Fresh herbs complement steaks and other beef dishes.

Add Herbs for Fresh Flavor

Fresh herbs and steak go together like ... salt and pepper? Left and right? Eggs and bacon? You don't need to create expansive plots or even be much of a green thumb to succeed, though. Potted herbs can often be found at your local grocer or home and garden center. A few plants on a sunny windowsill and you're set for flavorful, aromatic bliss.  Continue Reading
Nachos

Beef Up Game Day Menus!

The big game is quickly approaching. Sports fanatics from all over are camping out in front of their television screens, eyes glued on what the next play could bring. What sticks out when it comes to game day gatherings is THE FOOD.   Continue Reading
Jeremy Umansky, the gastronaut

A Gastronaut In Town

Jeremy Umansky is a gastronaut. Though he may have coined the term himself, it fits him to a tee. A lover of mold and its biological properties, Umansky is educated as a chef but prefers to spend his days foraging for edible vegetation and exploring all things food.  Continue Reading
chili

Recipes for Chili Weather

When the temperatures plummet, there’s nothing more satisfying than a bowl of sweet and spicy chili. And chili is perfect for casual winter get-togethers (hello, game day or sledding party!) or busy weeknight dinners (thank you, slow cooker). Here are a few of our favorite chilly weather chili recipes. Enjoy!  Continue Reading