Welcome to the first week of November, my friends! Are you getting excited about the holidays yet? I spent last weekend in Wooster, Ohio with Certified Angus Beef and ten other food bloggers. We had a blast in the Certified Angus Beef test kitchen learning more than I ever could have imagined there was to know about beef.
In addition to all the beef talking, learning, cooking, and eating; I had a great time wandering through the small town and soaking up all of the gorgeous autumn leaves, cool weather, and small town window shopping.
I learned the best ways to choose your meats, how the beef is graded by the USDA, great tips for tying a roast, flavor profiles, and so much more! I was lucky enough to work with Chef Michael Ollier for three days of cooking and playing in the test kitchen.
All four of the chefs were great and I couldn’t have asked for more generous and fun hosts. I’ve never tasted such amazing food in one place in my life. By the end of the weekend, there were at least a dozen dishes that I want to make again.
You know what else I learned? Certified Angus Beef doesn’t represent a type of cow or certain ranches or cuts of beef. Certified Angus Beef represents a set of guidelines that were developed to guarantee that when you purchase a product with their label, it is the highest quality possible.
Independent ranchers apply to be graded by those standards through the USDA. Certified Angus Beef doesn’t farm or butcher or do anything else directly related to the animals.
Certified Angus Beef is simply THE standard. Their job is to train professionals in order to get the best results possible from the best quality of beef.