Meat+Poultry - April 2019 - 19

Certified Angus Beef is among the popular
brands offered at retail and foodservice
BY C H R I S C R AW F O R D | m e a t p o u l t r y @ s o s l a n d.c o m

G

round beef and burgers have been
perpetually trending in retail and
foodservice, but a focus on better
quality continues to evolve, according to Brett
Erickson, director of value-added products for
Certified Angus Beef (CAB) LLC, Wooster, Ohio.
"In 2018, we experienced a 10 percent gain
in the ground beef category, pointing to greater
potential still for premium brand lines, like
the Certified Angus Beef brand," he says.
Processors are supplying retailers with
pre-packaged fresh grinds, including CAB's
Natural line and its Prime grinds.
In foodservice, chefs are incorporating the
brand's Prime ground cuts to make signature
blends, bringing another level of distinction to
their burgers.
CAB specifications include 10 standards
for quality, including "modest" or higher
marbling to ensure the products deliver high
levels of beef flavor, juiciness and tenderness.
CAB's Prime products must meet the same
10 specifications but with a marbling score of
"slightly abundant" or higher.

Photos: Certified Angus Beef

RETAIL READY
Retailers are differentiating their meat cases
beyond commodity by offering signature
blends, whole muscle grinds and CAB Natural
and Prime options.
"While the fight was once for pennies on a
pound, the signature, premium-blend market
can capture greater gross profit dollars as well
as dollars to the bank for processors, retailers
and restaurants," Erickson says.
When requirements at the store level make
it challenging for retailers to make grinds
and burgers in-house, they turn to processors
for case-ready, specialty grinds and burgers
to alleviate labor costs and minimize out of
stocks, which can grow grind sales, he adds.
"Processors are maximizing the value
of different primals by offering blend
customization," Erickson says. "They also
can utilize raw material to formulate different

lean-to-fat ratios, and through cost analysis,
help customers offer the right blend at the right
price point."
Today, a variety of grinding technologies
allow processors to form patties in ways
that enhance overall texture and bite of
the product.
"Of course, quality in is quality out,"
Erickson says. "Starting with premium-quality
beef cuts help processors elevate the quality
and consistency of their offerings."
East Rutherford, New Jersey-based
Schweid & Sons has been a processing pioneer
since 2014 in helping the CAB brand bring
fresh, signature burgers to the meat case,
Erickson says.
Most recently, the brand has collaborated
with CAB to produce Wahlburgers At Home
burgers, sliders and brick packs for retail
customers.
Sean Sáenz, senior director of meat and
seafood operations for Gelson's Markets,
says the Encino, California-based chain of 27
stores recently started carrying Wahlburgers
At Home. Stores display the products in a
waterfall module flanking its own ground beef
offerings in the meat case, which includes
a variety of premium burgers and sliders
that are made in-house from fresh beef trim
every day.
"It's outside of the box for us to bring in a
pre-made burger, slider or ground beef," Sáenz
says. "Because of the Certified Angus Beef
brand's recognizable quality and consistently
offering a great eating experience, it seemed to
be a perfect fit for Gelson's."
Gelson's Markets makes seven grinds with
varying lean contents from fresh CAB brand
trim every day.
"Ten years ago, the big thing was a valueadded, infused burger," Sáenz says. "In the past
year, our customers are looking more for a
fresh, premium-quality burger they can season
just the way they like."
Consistency is important too, he says.

"I believe most
people truly
want a mid-well
to well-done
burger but have
been afraid
to order it
that way for
fear of being
'persecuted' by
their foodie
friends."
- CHEF BRETT SAWYER

www.meatpoultry.com | 04.19 | MEAT+ POULTRY

19


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Meat+Poultry - April 2019

Table of Contents for the Digital Edition of Meat+Poultry - April 2019

Meat+Poultry - April 2019
CONTENTS
COMMENTARY - Upstream recruiting
BUSINESS NOTES - FDA COMMISSIONER RESIGNS
STEVEN EVANS STEPS DOWN FROM ROLE AT PERDUE
TYSON FOODS TURNS TO IDENTIGEN TO TRACE BEEF
NATIONAL PORK BOARD PARTNERS ON BLOCKCHAIN
NATIONAL BEEF ACQUIRES IOWA PREMIUM
TETON WATERS RANCH INTRODUCES BURGER BLENDS
APPLEGATE FARMS ADDS NEW BLENDED BURGER TO LINEUP
WASHINGTON - TRADE WAR IMPACTS
BURGER REPORT - EXOTIC & ETHNIC
CATEGORY FOCUS - BEEF AT A PREMIUM
FOODSERVICE FOCUS - GROWING THE FAMILY
FOOD SAFETY - FORTUNATE FINDINGS
PACKAGING SOLUTIONS - AUTOMATION AND INNOVATION
ALTERNATIVE PROTEINS - GETTING TO THE ROOT OF THE MOVEMENT
INGREDIENT ISSUES - JUST ONE LOOK...THAT'S ALL IT TOOK
MEAT MARKETING - MAKING THE GRADE
EXECUTIVE SERIES - WATCHING OUT FOR WELFARE
RETAIL TRENDS - FROM TACTICAL TO PRACTICAL
CRISIS MANAGEMENT - PREPARING FOR THE WORST
ANIMAL WELFARE - ON-FARM FOCUS
SMALL BUSINESS MATTERS - AWARD WINNING QUALITY
LABOR - MILLENNIAL MATTERS
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - April 2019 - Meat+Poultry - April 2019
Meat+Poultry - April 2019 - Meat+Poultry - April 2019
Meat+Poultry - April 2019 - 2
Meat+Poultry - April 2019 - 3
Meat+Poultry - April 2019 - CONTENTS
Meat+Poultry - April 2019 - 5
Meat+Poultry - April 2019 - 6
Meat+Poultry - April 2019 - 7
Meat+Poultry - April 2019 - COMMENTARY - Upstream recruiting
Meat+Poultry - April 2019 - 9
Meat+Poultry - April 2019 - TYSON FOODS TURNS TO IDENTIGEN TO TRACE BEEF
Meat+Poultry - April 2019 - TETON WATERS RANCH INTRODUCES BURGER BLENDS
Meat+Poultry - April 2019 - APPLEGATE FARMS ADDS NEW BLENDED BURGER TO LINEUP
Meat+Poultry - April 2019 - 13
Meat+Poultry - April 2019 - WASHINGTON - TRADE WAR IMPACTS
Meat+Poultry - April 2019 - BURGER REPORT - EXOTIC & ETHNIC
Meat+Poultry - April 2019 - 16
Meat+Poultry - April 2019 - 17
Meat+Poultry - April 2019 - CATEGORY FOCUS - BEEF AT A PREMIUM
Meat+Poultry - April 2019 - 18a
Meat+Poultry - April 2019 - 18b
Meat+Poultry - April 2019 - 19
Meat+Poultry - April 2019 - 20
Meat+Poultry - April 2019 - 21
Meat+Poultry - April 2019 - FOODSERVICE FOCUS - GROWING THE FAMILY
Meat+Poultry - April 2019 - 23
Meat+Poultry - April 2019 - 24
Meat+Poultry - April 2019 - 25
Meat+Poultry - April 2019 - 26
Meat+Poultry - April 2019 - 27
Meat+Poultry - April 2019 - 28
Meat+Poultry - April 2019 - 29
Meat+Poultry - April 2019 - FOOD SAFETY - FORTUNATE FINDINGS
Meat+Poultry - April 2019 - 31
Meat+Poultry - April 2019 - 32
Meat+Poultry - April 2019 - 33
Meat+Poultry - April 2019 - 34
Meat+Poultry - April 2019 - 35
Meat+Poultry - April 2019 - PACKAGING SOLUTIONS - AUTOMATION AND INNOVATION
Meat+Poultry - April 2019 - 37
Meat+Poultry - April 2019 - 38
Meat+Poultry - April 2019 - 39
Meat+Poultry - April 2019 - 40
Meat+Poultry - April 2019 - 41
Meat+Poultry - April 2019 - ALTERNATIVE PROTEINS - GETTING TO THE ROOT OF THE MOVEMENT
Meat+Poultry - April 2019 - 43
Meat+Poultry - April 2019 - 44
Meat+Poultry - April 2019 - 45
Meat+Poultry - April 2019 - INGREDIENT ISSUES - JUST ONE LOOK...THAT'S ALL IT TOOK
Meat+Poultry - April 2019 - 47
Meat+Poultry - April 2019 - 48
Meat+Poultry - April 2019 - 49
Meat+Poultry - April 2019 - 50
Meat+Poultry - April 2019 - 51
Meat+Poultry - April 2019 - 52
Meat+Poultry - April 2019 - 53
Meat+Poultry - April 2019 - MEAT MARKETING - MAKING THE GRADE
Meat+Poultry - April 2019 - 55
Meat+Poultry - April 2019 - 56
Meat+Poultry - April 2019 - 57
Meat+Poultry - April 2019 - 58
Meat+Poultry - April 2019 - 59
Meat+Poultry - April 2019 - EXECUTIVE SERIES - WATCHING OUT FOR WELFARE
Meat+Poultry - April 2019 - 61
Meat+Poultry - April 2019 - 62
Meat+Poultry - April 2019 - 63
Meat+Poultry - April 2019 - 64
Meat+Poultry - April 2019 - 65
Meat+Poultry - April 2019 - RETAIL TRENDS - FROM TACTICAL TO PRACTICAL
Meat+Poultry - April 2019 - 67
Meat+Poultry - April 2019 - 68
Meat+Poultry - April 2019 - 69
Meat+Poultry - April 2019 - 70
Meat+Poultry - April 2019 - 71
Meat+Poultry - April 2019 - CRISIS MANAGEMENT - PREPARING FOR THE WORST
Meat+Poultry - April 2019 - 73
Meat+Poultry - April 2019 - 74
Meat+Poultry - April 2019 - 75
Meat+Poultry - April 2019 - 76
Meat+Poultry - April 2019 - 77
Meat+Poultry - April 2019 - 78
Meat+Poultry - April 2019 - ANIMAL WELFARE - ON-FARM FOCUS
Meat+Poultry - April 2019 - 80
Meat+Poultry - April 2019 - 81
Meat+Poultry - April 2019 - 82
Meat+Poultry - April 2019 - 83
Meat+Poultry - April 2019 - 84
Meat+Poultry - April 2019 - SMALL BUSINESS MATTERS - AWARD WINNING QUALITY
Meat+Poultry - April 2019 - 86
Meat+Poultry - April 2019 - 87
Meat+Poultry - April 2019 - 88
Meat+Poultry - April 2019 - 89
Meat+Poultry - April 2019 - 90
Meat+Poultry - April 2019 - 91
Meat+Poultry - April 2019 - LABOR - MILLENNIAL MATTERS
Meat+Poultry - April 2019 - 93
Meat+Poultry - April 2019 - CALENDAR
Meat+Poultry - April 2019 - 95
Meat+Poultry - April 2019 - 96
Meat+Poultry - April 2019 - 97
Meat+Poultry - April 2019 - NAMES IN THE NEWS
Meat+Poultry - April 2019 - 99
Meat+Poultry - April 2019 - SHOWCASE
Meat+Poultry - April 2019 - 101
Meat+Poultry - April 2019 - CLASSIFIEDS
Meat+Poultry - April 2019 - 103
Meat+Poultry - April 2019 - 104
Meat+Poultry - April 2019 - ADVERTISERS
Meat+Poultry - April 2019 - THE INSIDER
Meat+Poultry - April 2019 - 107
Meat+Poultry - April 2019 - 108
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