Certified Angus Beef ®

Whether you're a newbie or pro chef, you can cook the perfect steak! Here's how: 1. Choose Quality: Grab #CertifiedAngusBeef for a juicy bite every time. 2. Use a Meat Thermometer: Ensure you don't overcook. Insert into the middle of the steak;, avoid fat and bone. (Link to shop in the comments below.) 3. Rest Your Steak: Pull it off 5°F before your desired temp. It’ll rise as it rests. Doneness Guide: 🥩Rare: 125°F (52°C) - Cool red center 🥩Medium Rare: 135°F (57°C) - Warm red center 🥩Medium: 145°F (63°C) - Warm pink center 🥩Medium Well: 150°F (66°C) - Slightly pink center 🥩Well Done: 160°F (71°C) - Little or no pink

MEET OUR CHEFS: Chef Ashley Breneman loves tasting diverse flavors in a dish and teaching home cooks to diversify their weekly meal plans. Chef Ashley’s culinary journey began at Le Cordon Bleu Culinary College in Orlando, Fla., and Hollywood, Calif. Her skills and passion led her to become a finalist on FOX’s “MasterChef” and conquer challenges on “Cutthroat Kitchen” and “Chopped Grill Masters Napa.” As our Brand Chef of Consumer Engagement, she dedicates each day to empowering home cooks to become the heroes of their kitchens. Chef Ashley's Favorite Cut: Sirloin Flap Find inspiration from Chef Ashley on our Instagram Reels and YouTube Shorts. And at our upcoming #BeefBash24, the inspirational gathering for all brand partners—from family ranchers to retail meat leaders and chefs.

People are the ❤️ of our business: our customers, our brand fans and our teammates. Today, we’re celebrating Ellie Horst, who serves as our Farm Coordinator and has been a member of our team for 5 years. Ellie brings incredible passion to plan and lead Ranch Days and Culinary Center events. She hosts visitors at Chippewa Valley Angus Farm and helps create immersive experiences that show how and why Certified Angus Beef is the best-tasting, best-sourced beef. Congratulations, Ellie, and thanks for helping to ensure if it’s not CERTIFIED, it’s not the best!

MEET OUR CHEFS: Chef Venoy Rogers III inspires restaurateurs, chefs, retail meat leaders and more of our global partners at the Certified Angus Beef Culinary Center. With an eye for presentation and taste, Chef Venoy melds classic technique with innovation to create irresistible dishes as the Executive Chef at our Culinary Center. He has led acclaimed hotel kitchens at Grand Bohemian, B Resort & Spa, Palms Hotel & Spa and W San Diego. In doing so, the Culinary Institute of Platt College graduate created new American fusion with cuisines from his native San Diego to Miami. Chef Venoy's Favorite Cut: Chuck Flap The anticipation is real! Brand partners always savor Chef Venoy’s Culinary Center creations and enjoy learning from him in hands-on kitchen experiences.

At Certified Angus Beef, our company culture comes to life through the work and contributions of many dedicated team members. Today, we want to recognize Caroline Walton who has been a member of our team for 5 years! Caroline serves as our Product Business Manager. Caroline works closely with our team and suppliers to identify available products and help our distributors, retailers and restaurateurs access those products for business needs. She supports our partners with strategies that elevate their sales potential and beef offerings, including Certified Angus Beef Prime and Natural. Congratulations, Caroline, on your anniversary and thanks for all you do to help ensure if it’s not CERTIFIED, it’s not the best!

Today is a day where we can honor the dedication that fuels every meal. From the ranchers who start the journey, to the distributor and retailers who bring it to market, and the chefs and home cooks who make it extraordinary. Celebrate today with the bold flavors and hard work that makes #CertifiedAngusBeef possible!

Labor Day weekend means one thing: it’s time to fire up the grill and let the beef do the talking! From ribeyes to burgers and everything in between, it’s all about that #CertifiedAngusBeef sizzle. What are you grilling up this weekend?

MEET OUR CHEFS: Chef Michael Ollier inspires home cooks to serve their best meals and shares how to tame the flame for delicious barbecue. As our Assistant Director of Consumer Culinary Initiatives, Chef Michael leads recipe and YouTube video creation, sharing his culinary expertise with home cooks and on news stations across the U.S. (Recipe and video links in the comments.) Chef Michael is also our go-to expert for all things barbecue. His dedication to the craft is evident as a certified barbecue judge at the Jack Daniel’s World Championships since 2016 and by sharing his passion for barbecue through trainings with Operation BBQ Relief. Chef Michael's Favorite Cut? Smoked Short Ribs. Brand partners will soon experience Chef Michael's creativity at #BeefBash24, our annual gathering for all brand partners—from family ranchers to retail meat leaders and chefs.

Dedicated people lead our focus on delivering the best-tasting beef—from our family farmers and ranchers to our colleagues. Wes Johnson has been part of our team for 5 years, serving today as our Data Quality Specialist. As part of our Data Engineering team, Wes receives, processes and reconciles data files from our partners worldwide. He ensures the data’s quality and integrity for all Certified Angus Beef products, so our partners and brand fans know it’s the best-tasting, best-sourced beef whenever they see the logo. Congratulations on your anniversary, Wes, and thanks for helping to ensure if it’s not CERTIFIED, it’s not the best!

Special deals await you in the #CertifiedAngusBeef Brand Store. Enjoy 40% off these fan favorites and more! 😎Amazing T-shirts: The OG, periodic table of beef cuts, taco and classic tees. 🔥Pitmaster BBQ Set: 5 items in one set, perfect for all your grilling needs. 🧂Salt and Pepper Duo: Elevate your beef dishes with this signature combo.   Hurry and order by Sept. 2, 2024! Link to shop in the comments below.