The Angus Journal® is a monthly magazine known for in-depth coverage of American Angus Association® programs and services; the Angus business; herd management; and advertising reflecting genetics and herd philosophies.
Issue link: http://angusjournal.epubxp.com/i/529629
80 n ANGUSJournal n July 2015 A different 'dry' to the Midwest A new program through Buckhead Chicago (Ill.) means rural America can now have quick access to the beef product familiar to those of the downtown, Chicago-esque food scene. By way of a Demand Status program, accounts in more remote locations can experiment with the rising popularity of dry-aged steaks. April and May, respectively, introduced Certifed Angus Beef ® (CAB®) bone-in and boneless strip steaks and dry- aged bone-in ribeyes to buyers. "Typically, every product in that [dry- aged] room is spoken for, so a restaurant interested in ordering dry-aged cuts is looking at a 3- to 6-week lead time," Sara Scott, executive account manager for the brand, says. This way, distributors in areas not as familiar with the aging process — Sysco Kansas City, Sysco Iowa and Sysco East Wisconsin — can readily access product. "With Demand Status, sales people can tell their customer about it, the customer can order it and be sampling it two days later," Scott says. That lack of delay is a great way to get customers exposed to a product they otherwise may not have tried, she adds, noting the available cuts have already gained traction. New retailer in Mexico The top retail chain in its area of northwestern Mexico recently made the decision to join CAB as a brand partner. Calimax, with roughly 107 stores in that region, will add to Mexico's customer base Brand News @ News and highlights from Certifed Angus Beef LLC ,* compiled by Laura Conaway, Certifed Angus Beef LLC *Certifed Angus Beef LLC is a wholly owned subsidiary of the American Angus Association. John Stika, president Brent Eichar, senior vice president Tracey Erickson, vice president, marketing Mark Polzer, vice president, business development Mark McCully, vice president, production SUPPLY DEVELOPMENT DIVISION Kansas staff: Larry Corah, retired, consulting Kara Lee, supply programs manager 30731 172nd St., Leavenworth, KS 66048 812-653-0020 Nebraska staff: Paul Dykstra, beef cattle specialist 782 5th St., PO Box 856, Chappell, NE 69129 308-874-2203 Ohio staff: Marilyn Conley, administrative assistant INDUSTRY INFORMATION DIVISION Steve Suther, director 16360 Victory Rd., Onaga, KS 66521 785-889-4162 Miranda Reiman, assistant director, industry information 75845 Rd. 417, Cozad, NE 69130; 308-784-2294 Laura Conaway, producer communications specialist PO Box 1073, DeLeon Springs, FL 32130; 386-316-5138 Blogs: Consumer-oriented: www.GoRare.com Supply Development: http://blackinkwithCAB.com Twitter: @BlackInkBasics @CertAngusBeef Find us on Facebook: • BlackInkBasics • CertifedAngusBeef To order CAB merchandise, visit http://pos.certifedangusbeef.com. For recipe ideas, storage and handling tips, restaurant listings, retail store locations and cooking information, visit www.certifedangusbeef.com. CAB STAFF CONTACTS 206 Riffel Rd., Wooster, OH 44691-8588; 330-345-2333; fax: 330-345-0808 www.cabpartners.com Chef Michael's Instagram takeover It was a Chef Michael takeover. A trip to #cheftour15 saw the executive chef step out of his culinary duties and grab the reins of social media. In a frst effort to give followers an even more personal approach to the brand's doings, as well as engage with current and future partner chefs, Ollier welcomed those from afar to join in on the trip, if only via their smartphone. "It was new, but exciting for me," he says. "My imagery is usually of food and scene and never really of self, because I like to share what I'm seeing at that moment." Those taking in the same view were likely salivating over what they saw as Ollier snapped shots of the main show: a mesquite-fred, 22-oz., bone-in "cowboy ribeye." From a public relations perspective, staffers thought it would be an enjoyable way to present what goes on behind the scenes, all the while showcasing the brand from a different perspective — Chef Michael's. So whether in Nebraska or home in Ohio, what would it look like to wear the personable chef 's coat for a day? "It's variety," Ollier says. "I'm not doing the same thing every day. It could be recipe development at one point, food photography at another or working a special event. My plate is always full and that's what keeps me coming back for more." With a successful #takeover marked in the books, look out for more staffers to invite you into the CAB life through their eyes.