‘Plum’ good beef

‘Plum’ good beef

‘Plum’ good beef by Kylee Kohls Chef Brett Sawyer wasn’t going to serve beef in his restaurant – it was too expensive, and he didn’t want to compete with other Cleveland steakhouses. Walking into the establishment, you wouldn’t expect to find a steak on the menu, let...
A new “middle meat”

A new “middle meat”

A new “middle meat” My taste buds were watering just looking at the menu.            Beef Belly – Certified Angus Beef navel, white beans three ways & ramp chimichurri            Apricot Carrots – old style lager braised carrots, apricot mead glaze,...
Feeding Quality Forum registration open

Feeding Quality Forum registration open

Feeding Quality Forum registration open   by Kylee Kohls It’s no secret, we’re producing more high-quality beef than ever before, but does that suggest a danger of oversaturation or swamping demand? Buzz words and marketing claims talk a lot, but consumers speak with...