I am officially a Certified Angus Beef fangirl.
Posting has been light for the past week because we were in Charleston, and then the wonderful folks at Certified Angus Beef hosted me in Wooster and Cleveland, Ohio so that I could learn more about their high standards for beef, chefs, and their great steak. I met some amazing people and ate a lot of tender, melt-in-your-mouth steaks. I still haven’t fully recovered from the incredible hospitality they showed me.
I also discovered that I really, really enjoy cutting into a side of beef. It’s weirdly relaxing, therapeutic and exhilarating all at the same time. After the jump, I’m sharing some of my favorite images from the trip. I’m still working on a more detailed story, but I was too excited about everything I saw to keep these to myself.
We also visited the Atterholt Farm, about a 30-minute drive outside Wooster, as part of our visit. We met Mike Atterholt, his wife Mandy and their two beautiful children and learned about raising Angus cows in Ohio.
Lastly, we capped off our trip with dinner in Cleveland at Greenhouse Tavern. The executive chef is Jonathon Sawyer, this year’s winner of the James Beard Award as Best Chef for the Great Lakes region.
The absolute highlight of the trip was getting to meet the lovely Jeremiah Bacon, Executive Chef and Partner of Oak Steakhouse and The Macintosh in Charleston, and his Chef de Cuisine, Jacob Huder. Watching them butcher meat with “Dr. Phil,” the resident meat scientist at Certified Angus Beef, was truly a treat.
There’s so much more I have to say about this trip. For now, though, let’s just leave it at BEEF. All the beefs.