Increasing demand by educating chefs. 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 according to Chef Ashley Brenneman:
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Visiting chefs find economic benefits when applying those new ideas:
After handling a side of the best Angus beef, the pros convey what they know to their customers:
Chef Brenneman says high-quality marbling drives any new cut’s potential: