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Agricultural News

Certified Angus Beef Exec. Chef Ashley Beneman Networks with Other Chefs to Grow Beef Demand

Tue, 03 Jul 2018 12:40:39 CDT

Certified Angus Beef Exec. Chef Ashley Beneman Networks with Other Chefs to Grow Beef Demand When chefs demand beef on their menu, popular cuts often steal the spotlight. A visit to the Certified Angus Beef Culinary Center shows what they may be missing…

“We’re mainly focused on being creative and showing underutilized cuts that they can put on their menus to kind of, you know, spread the word on ‘there’s more than just a filet’ kind of thing,” said Certified Angus Beef Executive Chef Ashley Breneman. “And then we also have a built-in meat lab in our facility where the groups go back and they hang out with our meat scientists for the day. And after that, you know, they’re charged and fully ready to taste some really awesome beef. So that’s what we’re here for.”

To watch a short video clip featuring executive chef with Certified Angus Beef LLC, Ashley Breneman hosting chefs, ranchers and industry professionals at the brand’s Culinary Center in Wooster, Ohio, click or tap the PLAYBOX in the window, below.

Visiting chefs find economic benefits when applying those new ideas.

“They test it out in their restaurants and they’re able to change a menu option. They’re able to save a couple dollars on their menu by switching a specific middle meat to an underutilized cut,” Breneman said. “And we get a lot of really cool emails talking about how an experience they had here was taken back to their restaurant or to their hotel and now they’re sharing it with their guests in their local area.”

After handling a side of the best Angus beef, the pros convey what they know to their customers.

“It’s really important that they have a story to tell on their menu, we’re realizing,” she explained. “So, they like to be able to tell the story that they’re using a cut of beef that’s normally just put into hamburger or sausage, and we’re using it as a center-of-the-plate item and they’re getting a really great experience at this restaurant.”

Chef Ashley says high-quality marbling drives any new cut’s potential.

“There’s not a lot of utilization and creativity out there with beef, unless it’s coming from us,” Breneman concluded. “So, it’s really important that we take pride in what we do and we take pride in where it starts. And where it starts is the most important.”

Source - Certified Angus Beef



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