Meat+Poultry - December 2023 - 41

each culture. For example, we're seeing short
ribs with Korean inspired applications.
M+P: How does the CAB brand ensure
consistency and quality, and how can it benefit
foodservice and consumers alike?
Biggs: All Certified Angus Beef cuts meet our
10 strict quality standards that ensure the same
dedication to flavor, tenderness and juiciness
in every bite. At foodservice, this means chefs
can depend on the product that is coming
in, knowing each cut is going to perform the
same and satisfy diners. For consumers, this
takes the confusion out of purchasing beef.
They know they can look for our logo and be
satisfied with their purchase. From the meat
case at their local retailer, to the restaurants
they visit in town or across the country and
internationally, the Certified Angus Beef logo is
a promise of quality.
M+P: Can you discuss any sustainability or
ethical considerations related to sourcing highquality
meat for the foodservice industry, and
how these factors impact consumer choices?
Biggs: Certified Angus Beef works with
farmers and ranchers who are dedicated to
humane animal care and climate friendly
practices. As a chef, it's important to me
to know that not only am I working with a
high-quality product, but my work honors
the dedication of ranchers who raise cattle
to the highest standard with care in mind.
I've personally visited a number of ranching
families and seen this dedication in person -
it's outstanding and something I think about
every day. We know that consumers today care
about sustainability, and we agree: beef tastes
better when it's raised by family farmers and
ranchers who prioritize caring for the land, the
cattle and the community.
M+P: What are some best practices for menu
design and marketing strategies that leverage
the use of high-quality meat to attract and
retain customers?
Biggs: We like to say, " the best beef comes
with back up, " meaning we have an entire
marketing team dedicated to helping partners
market and promote their Certified Angus Beef
offerings. Our partners call out their Certified
Angus Beef dishes on their menus and promo
materials, usually with our full color logo,
www.meatpoultry.com | 12.23 | MEAT+POULTRY 41
because we know that resonates with diners.
It's a logo they know and trust and come back
to time and time again for quality.
M+P: In terms of consumer trends, how have
preferences for meat quality evolved over the
years, and how do you anticipate they will
continue to change?
Biggs: Consumers continue to appreciate and
seek out high-quality beef more than ever,
and we don't expect that to change any time
soon. We also understand that consumers
want choices, which is why we launched
Certified Angus Beef Grass-Fed earlier this
year. While fairly limited in supply, we want to
offer shoppers a grass-fed option that meets
our high standards for flavor and juiciness. As
As the director of culinary
arts with CAB, Chef
Tony Biggs' priorities
are educating and
inspiring people with food
experiences, whether
in the kitchen (left) or
in front of hundreds of
spectators (below).
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