Business briefs
Our monthly business report—in short
January 2009
On the wagon
Foodservice distributor, Sysco Boston LLC, has invited the Certified Angus Beef ® (CAB) brand to participate in four “Chuck Wagon” dinner presentations in 2009. The events will target Sysco’s best accounts in the Massachusetts and New Hampshire areas.
Approximately 45 to 60 restaurant owners/operators and management staff are expected to attend each venue. Activities include a 30-minute CAB presentation and a meal featuring a mixed grill offering of CAB strips and ribs cooked on an open pit by Sysco Corporate Chef, Brian O'Leary, and CAB staff.
Distributor events like this grow interest for the brand within the restaurant sector. The goal is to license new restaurant accounts. In turn, they grow consumer demand.
Now licensed
Glen Sanders Mansion, Schenectady, N.Y., has begun serving dry-aged Certified Angus Beef ® brand strip steaks. The restaurant’s owner, Angelo Mazzone, also operates Prime 677 in Albany, N.Y. The restaurant features dry-aged CAB strips, tomahawk chops (long-bone rib, Frenched), and ribeye filets. Dry aged beef is different from more common wet aging, in which beef is aged in a vacuum-sealed bag. Dry aging is a more complicated process that takes several weeks.
New international licensed partners include Japan distributor, Kanematsu Corporation, and Volks, a 50-unit restaurant chain. Volks is a line-item account and will run a ribeye and sirloin steak promotion to introduce the brand to customers and build demand.
Bowl for beef
The Nevada Wolf Pack out-pinned the Maryland Terrapins in the Roady’s Humanitarian Bowl’s “Bowl for Beef” event in Garden City, Idaho. The event was designed to benefit charities in the Boise area and each university’s hometown. Two pounds of CAB product were donated to each cause for every pin knocked down.
The Wolf Pack tallied 213 pins in the bowling event and Maryland recorded 196 pins. Nevada’s pin total means 426 pounds of beef will be donated to Life’s Kitchen in Boise and the Evelyn Mount Food Drive in Reno, Nev. The event was sponsored by Food Services of America-Boise, a CAB-licensed distributor.
Beating the mark
Thomas County Feeders, Colby, Kan., earned a Silver Award in 2008 for surpassing the 1,000 head mark in the 30.06 program. The feedlot has harvested 1,285 head of 30.06-qualified cattle to date. A majority of those are natural cattle managed for the Certified Angus Beef ® brand Natural target. Of those cattle meeting the 30.06 requirements, the average acceptance rate was 42.41%. Only 1.6% were rated YG 4.
Thomas County Feeders is a 20,000-head feedlot. The company switched to feeding 100% natural cattle for Beef marketing Group.
Twist on Traditional
Consumers are always looking for flavorful, easy and budget-friendly recipes. Chef Scott Popovic developed this mouthwatering lasagna that replaces traditional ingredients with corn tortillas, enchilada sauce and Monterey Jack cheese. It's sure to please the taste buds of everyone at the table --
and it's cost-effective too, at just $2.86 per serving.*
*Cost is approximate and varies by region.
Tortilla Lasagna
Ingredients
2 pounds Certified Angus Beef ® ground chuck, cooked and drained
1 (1 1/4 ounce) package taco seasoning
3/4 cup water
1 cup chopped green onions
1 1/2 cups salsa
12 6-inch corn tortillas
5 5-ounce cans diced green chilies
1 pound grated Monterey Jack cheese
1 10-ounce can mild enchilada sauce
Instructions
Preheat oven to 350°F.
Combine cooked ground beef with taco seasoning, water and green onions. Stir in salsa.
Spray 9” x 13” pan with nonstick spray. Place a layer of tortillas in the bottom. Top with a third of the green chilies, ground beef, cheese and enchilada sauce. Repeat layers twice, using cheese on top. Cover with foil and bake at 350°F for 45 minutes. Remove foil for last 10 minutes of baking.
Serves 8 to 10
Nutritional Information per Serving: 605 Calories; 35g Fat; 18g Saturated Fat; 134mg Cholesterol; 34g Carbohydrate; 5g Dietary Fiber; 41g Protein; 924mg Sodium; 25% daily value Iron (based on 2,000 calorie diet).
Recipe provided by Certified Angus Beef LLC
For further information contact Jennifer Kiko, 800-225-2333, Ext. 265.