Let me tell you about my new friends.
I had the privilege of traveling to meet the folks of Certified Angus Beef. I hadn’t previously heard of Wooster, Ohio, but it’s a place I won’t soon forget.
Having grown up in the south, I developed a huge appreciation and love for sauces (specifically barbeque sauces). I’d find the perfect sauce for each piece of meat.
To my surprise I had little to no sauce on this trip yet I had some of the most delectable meats and meals of my life. Sauces would have simply masked the impeccable taste of these exemplary meats. But how do you consistently get a meat of that caliber?
If I could pick two things that I think CAB values most as a company, I would say 1) Relationships and 2) Quality.
Relationships: It’s evident that CAB values people. From the Families that farm the cattle to the chefs that cook it, CAB has developed and maintained great relationships.
Quality: There are ten specifications Angus or Angus-infuenced Cattle must meet before they are considered Certified Angus Beef. The standards are so high that less than ¼ of these cattle qualify.
I guess the meat of what I’m trying to say is I’m having a cow about how few Angus Cattle make the cut (Puns are terrible, yet I can’t stop using them)...Just a little food for thought.
Beef farming is a science and CAB has done its homework. My tastebuds can attest to the fact that CAB is doing it right.