Specialty cuts, beef aging and timesaving items abound in restaurants and grocery stores today, and both chefs and retailers rely on beef fabricators and processors to deliver fine-quality, fresh cuts to elevate their offerings. Their creations start with fresh and value-added items from suppliers that meet exacting standards and satisfy growing consumer demand for great-tasting beef across restaurant segments and grocery aisles. The Certified Angus Beef brand recently honored fabricators and processors for their beef leadership during the brand’s Annual Conference, held Sept. 23-25, in Asheville, N.C. Meat processor, distributor, chef, retailer and cattle rancher partners gathered to explore merchandising and marketing solutions for delivering the branded beef to consumers worldwide.
“Quality unites our community of people, where each of us, from farm to table, plays an important role in delivering this brand to the dinner tables of consumers worldwide,” says John F. Stika, the brand’s president. “Ten specifications are the foundations of this brand’s quality, but it’s the leadership, dedication and expertise of our partners that ultimately guide customer success each step of the way to ensure customer satisfaction with classic and on-trend meal solutions.”