Content about Steak

February 1, 2013

When it comes to beef, kitchens nationwide are finding an answer in the use of alternative cuts.

One productive result of the Great Recession is that the restaurant community has had to learn to do more with less. Cutting cost while maintaining quality can be challenging, but those establishments that succeed at doing both reap the rewards of higher efficiency and greater resiliency to future market upheavals.

September 15, 2012

Certified Angus Beef

The Certified Angus Beef® program was established to provide a guarantee of quality and consistency to restaurateurs and retailers who prepare and serve Angus beef, and to the consumers who enjoy it.

Mention Seattle to most people and a sizzling, deliciously marbled, perfectly prepared steak may not be the first image that comes to mind.

January 4, 2012

Matchmaking with Chef Sarah Scott

“I don’t talk about pairing wine and food. . . . I speak about balancing instead.”-Chef Sarah Scott

As the senior executive chef for Robert Mondavi Winery in Napa Valley for more than 14 years, and now as a chef and culinary consultant for wineries and restaurants around the country, Sarah Scott

April 20, 2011

Chefs On the Lamb:

Lamb: tasty, chic, profitable.