A meaty proposition

Despite the rise in plant-based and vegan diets, meat is still very much on the table. We spoke to six professionals to learn more about the market and how to identify a good cut.

TONY BIGGS

Director of culinary arts, Certified Angus Beef ® brand

What should an F&B manager of a restaurant or hotel look for when purchasing meat?

Choose a brand that’s recognized for having a great reputation, core values and experts to guide you. Of course, taste and flavor come along with it. When you put an item on your menu, make sure you have accessibility to that cut and trusted quality for consistency on each plate.

How can you identify premium-quality meat?

Most chefs understand USDA grades for prime and choice. The more marbling, the higher the quality. With Certified Angus Beef®, superior marbling is required for flavor, juiciness and tenderness.

What are the latest trends in cooking meat?

Everyone knows strip, filet and ribeye. Chefs worldwide are turning to secondary cuts: sirloin flap, tri-tip, chuck and round items. These cuts are affordable, a canvas for different ingredients and techniques, and popular with guests. Chefs coming to our culinary center get excited about the new dishes they can serve.

In an age of veganism, how do you explain consumers’ ongoing love affair with meat?

There’s a cherished heritage in the U.S. for raising and enjoying high-quality beef, and in our world today, it’s more accessible than ever before. Beef has a unique flavor and appeal that consumers crave. I have traveled extensively and found chefs rely on Certified Angus Beef® because of consistency and guest satisfaction.

What is your favorite brand of meat?

The Certified Angus Beef® brand. I started serving it when I worked for the Jordanian royal family. Because of great marbling, consistency and taste, it was a firm favorite. It unites family farmers with trusted distributors and chefs.