Tag Archives: beef quality

Certified Angus Beef corporate office
Hot topics
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What happens in Wooster?

It’s a question we hear often, “So what DO y’all do up there in Wooster?” Anyone on our team is proud to answer, but it’s not something that’s easily summed up in a few words. In fact, it’s something we all could write, talk, tweet about, photograph and capture on video for years. We have […]

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Mythbusters, The Meat Market
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Three steps for dry-aged beef

A lot of flowery adjectives get tossed around when the topic of dry-aged beef comes up. Some food writers call the process “artisanal.” To others, it’s “old-world” and “earthy.” Those descriptors may be enough to entice intrigued diners to make the leap — and spend the extra $$$ for a dry-aged option — but they fail to […]

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Hot topics, On the ranch, Trading Places
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It Takes Two, part II

Kentucky rancher and chef trade places

…So the two traded places. Charlie cooked and served over requests like: “She wants the Pappardelle Boscaiola, but without the bacon.” “Veal meatball walkin’ in.” and “I need to see Erin on the fly.” And Josh tagged a newborn calf. “That’s all just good, preventative stuff,” the chef suggests as Charlie follows up with medicine. […]

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Hot topics, On the ranch, Trading Places
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It Takes Two, part I

Kentucky rancher and chef trade places

“It’s like watching a basketball team,” Charlie Boyd tells me over the crowd. “If you’ve played enough games together, you know how to read each other through the orders.” I smile, nod my head in agreement and try to stay out of the way. We’re on the line in the kitchen of Josh Moore’s Volare […]

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On the ranch, On the road
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Tiny House, Big Dreams

Rolling into the yard of Titus and Erika Jaeger’s irrigated section near Ingalls, Kan., I’m puzzled by the small structure sitting next to a sturdy set of pipe corrals, across the yard from rows of large square hay bales. It looks too nice for a line shack, and we know they live almost an hour […]

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