Certified Angus Beef ®

New team members for our beef processors attended training at The Culinary Center this month. They learned from our meat scientists about #CertifiedAngusBeef quality and our clean ingredient labels for crafting deli meats, marinated meats, meatballs, smoked brisket, shaved steak, frankfurters and more. Highlights included learning about beef’s journey from farm to table, including time on a local family farm. They also participated in a cooking challenge, helping them see how their products ensure restaurateurs serve and grocery stores offer beef meal solutions with incredible flavor and consistency. If it’s not CERTIFIED, it’s not the best.

Last week, we took a look at beef rendering and its vital role in #Upcycling. 🌱 Now, let's discuss how to read product labels to find ingredients that come from cattle. Look for ingredients like beef gelatin (think marshmallows) or natural linoleic and oleic acids (found in soaps). Curious about what other products are out there? Check out the North American Rendering Association's website and be confident in your sustainability impact!🌎💪

Dedicated people lead our focus on delivering the best-tasting beef—from our family farmers and ranchers to our colleagues. Dave Barry has been part of our team for 25 years, serving as our Director of Graphic Arts. Dave leads a team of designers to craft the brand’s premier meat case displays, advertising, promotional resources, event materials and signage. He also guides the creation of resources for our partners throughout the U.S. and around the world. Congratulations on your anniversary, Dave, and thanks for helping our partners and brand fans know that if it’s not CERTIFIED, it’s not the best!

The legacy began for JPM Farms in 1941 when Jean-Paul’s grandfather purchased and introduced registered black Angus cattle to the Saskatchewan prairies. Since then, the Monvoisins have upheld a tradition of quality and performance that runs deep in their roots. Navigating the big hills and rocky climate of the prairies, JPM Farms has honed their breeding program to balance functionality and longevity in their cowherd with targeting #CertifiedAngusBeef. 🥩 But the journey to excellence is a long road, filled with trials and triumphs. They have worked to dial in their Angus genetics with their environment. Working alongside Mother Nature, they know their cows play an important role in a healthy ecosystem. 🌱 Jean-Paul and Marlene are involved at the local and national levels with organizations like the Canadian Angus Association and Verified Beef Production Plus (BQA equivalent) and partner with expert organizations like Ducks Unlimited Canada to help their land and cattle stay sustainable. 🦆 The Monvoisins strive to make things better than the day before for their cattle, land and people.

Home cooks and grill masters seek fresh ideas and easy meals offering the best flavor. That’s why they trust #CertifiedAngusBeef and seek it in grocery stores and when dining out. And it’s not just to grill steaks and burgers. Our partners also offer fresh Certified Angus Beef kabobs, beef tips, pinwheels and marinated steaks in the meat case. These cuts make grilling easier, fun and so flavorful. Only the finest, freshest ingredients are used. They come in popular varieties and are minimally processed to ensure natural beef flavor. It’s another reason shoppers rely on grocery stores offering Certified Angus Beef. If it’s not CERTIFIED, it’s not the best.

At JPM Farms, 100 miles north of the Montana border is where Jean-Paul and Marlene Monvoisin located. Along with their dedicated son and daughter, the four of them operate a quality-focused seedstock Angus ranch. Their partnership with Ducks Unlimited Canada has allowed them to make huge improvements in their grasslands and overall environment of the ranch. Recently, they reintroduced cattle to a section untouched by grazing for over two years. At JPM Farms, meticulous management and stringent limitations on cattle grazing are the norm; navigating droughts and water availability also becomes challenging. Therefore, they must monitor the pond’s source for drinkable water for their cattle. Recognizing the delicate balance of the ecosystem, the Monvoisins attribute the thriving sustainability of their pastures to the presence of waterfowl, birds and deer. Each waking day, the Monvoisins strive to work harder than the day before to deliver the best #CertifiedAngusBeef sustainably in Canada.

Calling all adventurers! 🌲 Check out these must-have travel essentials: 🚰 HydroSip Water Bottle - Stay refreshed on the go! 🧂Mini Salt & Pepper Grinder - Compact and flavorful, perfect for light packing. 🧼 Swedish Dish Cloths - Eco-friendly dish cleaning made easy! ❄️All-In-One Tote - Keeps #CertifiedAngusBeef cold and folds for easy storage. 🔪 Outdoorsman Pocket Knife - Your trusty outdoor companion. Pack smart, explore freely and let Certified Angus Beef fuel your journey! 🌄

Happy Mother’s Day to the unstoppable meal planners, the culinary creators and the heartwarming hostesses who make every occasion unforgettable! Here’s to the queens of the kitchen, the ranch moms, and the multitasking marvels who fill our lives with flavor and love!

Did you know that 62 billion pounds of waste are diverted from landfills every year, and beef rendering plays a large role in that? ♻️ Rendering is the process of turning parts of the animal that are inedible to us into valuable non-food products while reducing environmental impact. Some of the products that can be created from rendering are high-protein pet food, organic fertilizers, biodiesel, crayons, soaps and much more! 🌍 Did you learn something new today?

Oh, what a night! Master Chefs from The Culinary Institute of America served #CertifiedAngusBeef tenderloin tournedos for the main course at its 75th Leadership Awards Dinner. More than 600 culinary legends and leaders attended the school’s biggest night to raise scholarship funds and honor culinary leaders, including the pinnacle Augie Award recognizing alum and CIA president Dr. Tim Ryan. We’re honored to partner with the CIA and support the next generation of chefs.