Certified Angus Beef ®

Did you know that 62 billion pounds of waste are diverted from landfills every year, and beef rendering plays a large role in that? ♻️ Rendering is the process of turning parts of the animal that are inedible to us into valuable non-food products while reducing environmental impact. Some of the products that can be created from rendering are high-protein pet food, organic fertilizers, biodiesel, crayons, soaps and much more! 🌍 Did you learn something new today?

Oh, what a night! Master Chefs from The Culinary Institute of America served #CertifiedAngusBeef tenderloin tournedos for the main course at its 75th Leadership Awards Dinner. More than 600 culinary legends and leaders attended the school’s biggest night to raise scholarship funds and honor culinary leaders, including the pinnacle Augie Award recognizing alum and CIA president Dr. Tim Ryan. We’re honored to partner with the CIA and support the next generation of chefs.

Nestled in tight-knit North Dakota communities, the partnership between the Bruner and Wendel families at Dakota Angus is more than just a source of #CertifiedAngusBeef, but a testament to commitment to quality. 🤝 Both families raise Angus cattle on land that has been in their family for generations, but the partnership between the two families is less than a decade old. 🏠 While raising the best-tasting beef is something they’ve always aimed for, they wanted to do more to make it available to their local communities. They also agreed they wanted to establish a part of the family business that their kids could return to someday. 🥩 In 2022, they started Dakota Angus and became one of the first #CertifiedAngusBeef Ranch to Table partners. Today, they deliver Certified Angus Beef raised on their ranches to communities across North Dakota and ship boxes of beef across the country. 🌾 While they have aligned goals like selecting high-quality Angus genetics for their herds, each family brings unique strengths to the partnership. The Wendels are great at feeding cattle to help them reach their fullest potential of grading Certified Angus Beef and the Bruners help to deliver delicious beef to their customers each week. Alongside Certified Angus Beef, the Bruners and Wendels are committed to a sustainable future where families like theirs continue to serve local communities with the best-tasting and best-sourced beef possible.

Brand Ambassador chefs are carefully considering nominations for the 2024 #CertifiedAngusBeef Culinary Innovator Award. Check out the nominated dishes and their creators! 🍔 “The Chester” by Alvin Cailan, Amboy Quality Meats & Delicious Hamburgers, Los Angeles. The host of First We Feast’s popular The Burger Show innovates with an alternative for the quintessential American patty melt. He serves 80-20 Certified Angus Beef ground chuck on Texas toast with American cheese, all crushed on a flat top griddle. 🍖 “Half the Cow” by John Lewis, Rancho Lewis, Charleston, SC. One of the most decorated barbecue pitmasters in America, Lewis takes guests back to the foods of his youth in southwest Texas. His “Half the Cow” meaty beef back ribs are slow smoked over mesquite overnight and served with cowboy slaw, charro beans and a green chile baked potato. 🥩 STEAK by Lamar Moore, Bronzeville Winery, Chicago. Tasked with creating a menu matching the winery’s mission of highlighting women-, minority- and African American-owned wines, Moore’s Strip Steak with collard green chimichurri and grilled asparagus celebrates the rich history that helped shape Chicago’s south side. 🏆Congratulations to the nominees! The Culinary Innovator will be announced in September at #BeefBash24.

Meet the Bruner and Wendel families! Based in North Dakota, these two ranching families formed a partnership and are the driving force behind Dakota Angus. Dakota Angus was established in 2022 with two goals: 🥩 Serve and supply their communities with a delicious, local beef option through multiple offerings including #CertifiedAngusBeef Ranch to Table 🤠 Provide a stronger future for their kids to come back to the family ranch down the road Stay tuned for more this week from the Bruner and Wendel families!

Dedicated people lead our focus on delivering the best-tasting beef—from our family farmers and ranchers to our colleagues. Chef Michael Ollier has been part of our team for 15 years, serving today as our Assistant Director of Consumer Culinary Initiatives. From French technique to barbecue, Chef Michael knows how to make people’s mouths water. He oversees recipe and YouTube video creation to inspire home cooks. He’s also the brand’s lead for all things barbecue, connecting with barbecue aficionados from pitmasters to backyard enthusiasts. Congratulations on your anniversary, Chef Michael, and thanks for helping to ensure if it’s not CERTIFIED, it’s not the best!

We are #hiring a Brand Merchandising Specialist in our Wooster, Ohio office! Are you passionate about transforming sales of products into captivating brand experiences? We seek a creative sales marketing mind to spearhead our brand merchandise marketing and sales coordination. From conceptualizing and coordinating innovative marketing strategies, your role will be pivotal in connecting our products with our B2B and direct-to-consumer audiences. If you're ready to immerse yourself in the world of brand merchandising and bring our products to life, join us on this exciting journey! Learn more about this role and submit your application.

What does it mean to ranch sustainably? Meet Rusty and Shannon Wharton, Kansas ranchers who prioritize caring for land and livestock to raise the best-tasting beef. Here are a few things they do to practice sustainability on their ranch: 🤠 Beef Quality Assurance (BQA) Certification helps them take the best care of their cattle by keeping up with the most up-to date animal welfare practices. 🌾 A Grazing Management Plan helps them manage their pastures, both the grass and the water, year after year. This plan uses strategies like ‘take 1/3, leave 2/3’ of the grass on the conservation easement their cattle graze when there is a drought. 📝 Record keeping is a key to their success. Rusty keeps track of everything from the amount of grass the cows have eaten to notes on individual cows who are thriving or need additional support in a notebook on his truck dash or in his head. 🌎 Shannon is involved with the U.S. Roundtable for Sustainable Beef (USRSB) where representatives from the entire beef supply chain, from rancher to retailer, get together to discuss and identify ways to create a more sustainable beef supply for everyone. Rusty and Shannon are committed to leaving a legacy of quality and sustainability to ensure delicious #CertifiedAngusBeef burgers and steaks reach your family’s plates. What do you want to know about the Wharton’s ranch?

Our #CertifiedAngusBeef ranching families care about their cattle, and Chefs Zack Wolf at Steak & Bourbon and Josh Moore from Volare Italian Ristorante appreciate their efforts. The Louisville chefs gathered recently with family farmers and ranchers at a “Raised with Respect” session to discuss their shared passion for beef raised responsibly. The duo joined a panel with Kirsten Nickles, Ph.D., our sustainability and animal care scientist, and prepared a meal showcasing their beef culinary repertoire. Raised with Respect” is a partnership with Sysco that shares the work farmers and ranchers have done for generations to provide care for their animals. We’re honored to partner with Sysco to support farming and ranching families and their commitment to raising the best beef the right way.

Dedicated people lead our focus on delivering the best-tasting beef—from our family farmers and ranchers to our colleagues. Daniel Clark Ph.D. has been part of our team for 5 years, serving as our Meat Scientist. Daniel advances chef, distributor and retailer knowledge of the brand’s quality through beef fabrication in our Meat Lab and with their teams across the country. He also guides research that ensures the brand’s consistently superior performance for chefs and home cooks. Congratulations on your anniversary, Daniel, and thanks for helping to ensure if it’s not CERTIFIED, it’s not the best!