Day 1 of Cow School

We flew into Omaha, Nebraska, and as a long time lover of baseball the first stop we made was Rosenblatt Stadium, Home of the College World Series. http://www.ci.omaha.ne.us/parks/rosenblatt/rosenblatt.htm

The people there were extremely gracious giving us a full tour of the stadium even though they were prepping for the local rivalry game between Creighton and Nebraska. Special thanks to Bob and Jessica for their hospitality.

That evening after checking in to our hotel in the Old Market District, we had a chance to mingle with the other invitees getting to know them during a beautiful reception and dinner prepared for us by the Culinary Team at the Embassy Suites led by Chef Mark Trimble. Can you guess what we had for dinner? Certified Angus Beef ® Tenderloin with a Peppercorn Mushroom glaze. Without a doubt the most interesting character was Charleston Restauranteur Brett McKee, chef-owner of The Oak Steakhouse and CAB® Prime partner. He is one of a kind and we certainly enjoyed his company. http://www.oaksteakhouserestaurant.com/

Now most people who eat beef know about Angus beef but may not really know what it is. The Angus Breed was brought over from Scotland as it was known for its superior marbling. Marbling, or fat content within the muscle, is what gives beef flavor and added tenderness. The Angus breed is arguable the best breed for beef producers for that specific reason. Believe it or not, there are over 800 breeds of cattle. Some are simply beasts of burden, others are best for dairy production and others best for beef. Angus has proven, through science and palatability, to be the most preferred breed in beef production across the country and beyond. Not all Angus are the same: Certified Angus Beef ® must pass 10 stringent quality specifications to earn the brand’s premium mark, ensuring you always enjoy flavorful, tender, juicy cuts of beef.

Prior to the reception, Dr. Stika presented a brief outline for what we would experience the next few days along with a small dissertation about the CAB® Brand and its history. The Certified Angus Beef Program was formed in 1978 to provide assurances of beef quality and flavor to consumers, who during the 1970s were largely dissatisfied with beef quality. It was a venture that strengthened relationships between the American Angus Association, the world's largest beef cattle registry, and beef producers, packers and distributors. Today, Certified Angus Beef LLC (CAB) functions as a not-for-profit division of the American Angus Association. The Association is comprised of more than 33,000 Angus breeders who are dedicated to producing high quality beef, superior in taste and tenderness. The CAB brand is the industry's oldest and most successful brand.

After dinner we all retired for the evening as we prepared to depart for he town of Lindsay and Beller Feedlot at 6am the next morning.

Just back from Cow Country!

Recently, Chef Steve Cain and I had the incredible opportunity to visit America’s Heartland to observe the different segments of the beef industry. We were hosted by the team from Certified Angus Beef ® http://www.certifiedangusbeef.com/ led by Dr. John Stika who is a PhD in meat science from the University of Kentucky, following bachelor’s and master’s degrees in animal and meat science from Kansas State University. We were joined by several restaurant professionals and beef suppliers from across the country. Over the next few days, I will write about the experience as it truly gave me a whole new appreciation for beef and cattle farming. Particularly the dedication, passion, and care that go into putting high quality beef in the market place. Hopefully by the end of the story, you will find the same appreciation and understand why we honor this product from conception to plate.