Angus Ranchers and Chefs, Learning TogetherTue, 26 Aug 2014 16:13:45 CDT
Packers and distributes, retailers and restaurants all help make the beef world go around as they interact in commerce. However the folks on each of the table - ranchers and chefs rarely cross paths, but when they do they share a commitment equally strong.
"Education at the chef level is challenging, because they want to know the back story and that's where our producers play such an important part," said Mary McMillen of Certified Angus Beef LLC. "The chefs love it when they have a chance to literally get down and dirty and come and visit the farmers and the ranchers who are the starting point."
Bring them together, that's what McMillen said makes all the difference. Stepping out of one world and into another shows passion and work ethic that's one in the same.
"Chefs are always looking for the next best thing, but the one thing that never varies is quality," McMillen said. "So our goal with the Certified Angus Beef brand is to educate as opposed to advocate."
"We want them to understand for themselves the benefits that the brand brings to their restaurant and food service operations," she said.
And where do those benefits begin, at the ranch, of course. A group of chefs traveled to Montana to see it firsthand.
"There's no machine that can do it for us," said Rory Schepisi of Boot Hill Saloon & Grill, Vega Texas. "These are hard working men and women that are doing it and being a chef and being able to see where my beef is coming from, it's priceless."
The two careers share common ground each with long nights and early mornings. Chef Jeremiah Bacon of the Oak Steakhouse in Charleston, South Carolina adds his two cents
"There's times when I think I have a long day, then I talk with these guys, man I got it easy," Bacon said. "I mean its hot in the kitchen."
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