CAB chefs and meat scientists are so good at sharing their know-how that a whole range of listeners will sign on from city streets to ranch sand hills and beyond. Now find their expertise in their new podcast “Meat Speak”.
Every barn means something to the people who spend so much of their lives in it, but it takes sharing those moments with the rest of the world. Sheltering Generations does that and gives back to rural communities.
Before I started my job with Certified Angus Beef all I knew about steak is I wanted it medium-rare. My mom burns food and it doesn’t matter if it’s garlic toast or steak. So I was not used to getting medium-rare steak…
Alexis “Lexi” Koelling has been pulling a heifer around since she was three. Now 15, she’s no stranger to the winner’s circle, but you wouldn’t know by talking to her. You’d have to prod her a bit to find out she won Grand Champion in both the carcass steer and bred-and-owned carcass steer at the National Junior Angus Show this summer. It’s her 5th year in that competition, her second bred-and-owned.
Steve knows that while consumers’ intentions are good, they aren’t always backed with the most accurate information. He explains points of sustainability on his ranch.
Past experience showed me enough to get where food comes from, but not enough to understand how it gets from point A to B and then to me. Now I get the beef story, and a huge part of the credit goes to the week I spent with the American Angus Association’s Beef Leaders Institute (BLI) in June.