Business briefs

Our monthly business report—in short
May 2008

Kids in the kitchen

Parents and kids are getting creative in the kitchen and developing new recipes featuring Certified Angus Beef ^® product. Consumers in Albany, N.Y. recently participated in a Cooking with Kids recipe contest. Each team created and submitted an original recipe. Five finalists then attended a cook-off event during the Great Northeast Home Show. The winner was chosen by a panel of judges: CAB Corporate Chef Scott Popovic; Jerry Wallace, vice president of meat for Price Chopper; and Bill Dowe, Life@Home writer.

"The kids really enjoyed the contest, as did their parents," said CAB's Jamie Malick. "It was a great opportunity to bring families together and promote the premium quality of the CAB brand."

The grand prizewinner received beef for a year and all finalists received a prize. More than 30 entries from two- to 12-year-olds were received. The winning recipes are featured in the Cooking with Kids recipe section at certifiedangusbeef.com. Another Cooking with Kids Contest took place in Wooster, Ohio in April.

Cooking with Kids Recipe Contest Albany, N.Y. winners:

Grand Prize

Gretchen & Nate - Nate's Famous Cheesy Burger Potato Pie

Finalists

• Wanda Devin - Stuffed Certified Angus Beef ^® burgers
• Jill Sydney - Quick and Easy Chicago-Style Deep Dish Pizza
• Vicki Tyler - Tyler's Pasta with Cheesy Meat Sauce
• Rob Nathan - Mini Steak Empanadas

Hawaii's first modern supermarket is also the state's first licensed retail chain to offer CAB products including a full line of chucks, rounds, steaks, roasts and ground beef. The company launched its new product line with unique items like CAB chef's cut ribeye and the chef's cut filet of sirloin – restaurant-quality cuts that are exclusive to Foodland in Hawaii.

"We are excited about our new exclusive line of meat," says Jenai S. Wall, Foodland chairman and chief executive officer. "This brand exemplifies the kind of excellent quality we are proud to offer our customers, and we know they will agree it's the best beef in town."
Foodland is so confident customers will love every cut and kind of fresh meat offered, they guarantee it with a double your money back policy.

Foodland Super Market, Ltd., was founded in 1948 by the late Maurice J. "Sully" Sullivan.
He had the vision of a family-run, community-focused company that put the customer first. Today, the company employs approximately 2,000 people at 30 stores spanning four islands.

Bermuda getaway

The CAB brand was the star of the 2008 Gourmet Getaway, a trade and consumer food and wine event in Bermuda. CAB center-cut top sirloin was featured in the final round of the Iron Chef Challenge hosted by Rock Harper, season three winner on the popular television show, Hell's Kitchen, and executive chef of Terra Verde in Las Vegas. CAB staff gave a presentation to more than 200 attendees and CAB product was featured at several receptions during the event. It was a key opportunity to increase brand awareness and grow an even stronger reputation in the market.

Beef Backer Awards

Two CAB partners recently received Beef Backer Awards. Foodmaster Supermarkets, based in Chelsea, Mass., won the Retail Beef Backer Award in the independent category (fewer than 11 stores.) The Rex Restaurant & Bar inBillings, Mont. captured the "Innovator of the Year" ;title in the restaurant category by preserving its 25-year tradition of serving "the best steak in town" while managing to integrate new cuts like the Flat Iron and Ranch Steak into menu applications.

Owner Gene Burgad says, "Today, like 25 years ago, the Rex menu features beef as our menu mainstay. In addition to the traditional cuts, we are now featuring the newer cuts of beef, offering our customers a wide variety of beef items on the menu. From blackened Prime Rib to garlic roasted and bacon wrapped filets to Flat Iron, Hanger, and Ranch Steaks, as well as steaks in salads and appetizers, The Rex team is proud of their diverse, beef centered menu."

Gene and his head chef David Maplethorpe, believe in beef. "It is such a huge part of our Montana economy, and we are passionate about bringing quality beef to our Montana community.

Sandwich makeovers

Consumers look for lighter, refreshing fare in the summer months and sandwiches are a perfect fit. They suit consumer demand and are an attractive option for restaurants looking to manage food costs. Sandwiches also provide opportunities for chefs to be creative.

Chef Scott Popovic works with the brand's licensed restaurant partners to find unique ways to please consumers while increasing sales and cutting costs. Staying on top of seasonal food trends is one way to achieve these goals.

"There are no limits to the possibilities for creating a satisfying sandwich," Popovic says. "Sandwiches are easy for customers to enjoy and very approachable, especially when melding classic tastes with new."

He suggests global influences as the best avenue for restaurants to develop a new sandwich. Scandinavian, Asian and Thai are among the tastes consumers now appreciate thanks to the Food Network and celebrity chefs.

If the budget requires even more cost-effective options, he suggests tri-tip, skirt steak, flank steak, brisket and short ribs for profitable yet delightful presentations.

"Braised short ribs and briskets are very cost effective," Popovic says. "Pulled and infused with ethnic flavors, they make attractive sandwiches."

"You can make any sandwich upscale," he says. "It all depends on the approach and where your food costs need to be. At the same time, you need more than unique ingredients to satisfy customers' sophisticated tastes," he says. "You also need the best quality. Alternative cuts from a high-quality brand add both quality and profits to the menu."

With that advice in mind, consumers can prepare their own gourmet sandwiches. Start grilling season off right and please dad on Father's Day with this upscale burger.

Prosciutto-wrapped Burgers with Blue Cheese and Arugula
Photo

Recipes provided by Certified Angus Beef LLC

For further information contact Jennifer Kiko, 800/225-2333, Ext. 265.

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