Tag Archives: CAB

Seven Steaks of Summer

Certified Angus Beef’s Seven Steaks of Summer

Summer is here—there’s no better time to celebrate grilling a delicious Certified Angus Beef steak on the barbecue!

For each purchase of Select 7 steaks of Summer packages get one entry to win groceries for a year. The promotion runs for 7 weeks with a different type of  steak each week:

Week 1- May 29 T-Bone

Week 2 – June 5 New York Strip

Week 3 – June 12 Boneless Ribeye

Week 4 – June 19  Top Sirloin Steak

Week 5- June 26 Bone-In Ribeye

Week 6 -July 3 Petite Sirloin

Week 7- July 10  Tri Tip 

Use your rewards phone number during checkout to be entered!  Click here for no purchase necessary and see official rules for details.

Herb Marinated Top Sirloin Steak

Treat yourself to this delicious CAB herb marinated top sirloin steak. You’ll thank yourself later.

Ingredients:

  • 1 pound boneless Certified Angus Beef®top sirloin steak, or top sirloin cap, cut 1-inch thick
  • 1 teaspoon dry mustard
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 cup beef broth
  • 2 tablespoons red wine vinegar
  • 2 teaspoons vegetable oil
  • 1 tablespoon Lea & Perrins®Worcestershire Sauce
  • Salt and pepper to taste

Instructions:

  1. To prepare marinade, combine dry mustard, marjoram, oregano and basil. Slowly add broth, stirring to avoid lumping. Add vinegar, oil and Worcestershire sauce.
  2. Place beef in zipper-locking bag; pour marinade over meat. Marinate for 2 to 3 hours, turning about every 45 minutes.
  3. Remove meat from marinade; discard marinade. Grill meat to desired doneness.

 

Classic Beef Stew Recipe

Start fall off right with this classic beef stew from our friends at Certified Angus Beef.

Ingredients:

  • 3 pounds Certified Angus Beef® chuck roast, cut into 1-inch pieces
  • 1 tablespoon coarse kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons vegetable or canola oil
  • 2 large onions, diced
  • 3 large carrots, diagonally cut in 1-inch pieces
  • 3 garlic cloves, chopped
  • 1/4 cup tomato paste
  • 1/4 cup all-purpose flour
  • 2 cups red wine
  • 2 cups beef stock
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 3 pounds Yukon potatoes, peeled and cut in 1/2-inch cubes
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons minced fresh flat-leaf Italian parsley

Instructions:

  1. Remove top rack from oven and preheat to 325°F.
  2. Season beef with salt and pepper. Put half of oil in a Dutch oven over medium-high heat. Just as the oil begins to smoke, add half of beef evenly spaced. Brown on most sides and transfer to a plate. Add remaining oil, sear remaining beef; remove from pan.
  3. Add onions, carrot, garlic and tomato paste. Stir over medium-high heat, scraping brown bits from bottom of pan, 2-3 minutes. Add flour and stir to combine. Add red wine, scraping bottom of pan, then reduce heat to medium low, simmer until syrupy, about 5 minutes. Stir in beef, beef stock, bay leaves and thyme. Return to a boil, again scraping sides and bottom clean; put lid on Dutch oven and place in the oven. Cook for 2 hours.
  4. Add potatoes and rosemary and continue to cook, covered, until potatoes are tender, approximately 1 hour. If needed, add additional salt and pepper to taste. Serve, garnished with fresh parsley.

Associated Retail Operations Recognized at Certified Angus Beef® Awards

Associated Food Stores and Associated Retail Operations were recognized for their leadership in product quality, marketing, and sales efforts with Certified Angus Beef ® during the 2017 Certified Angus Beef ® Annual Conference last week.

“We truly value our relationship with Certified Angus Beef ® and appreciate their support in helping us reach these milestones with the brand. CAB is a real differentiator for us and gives a strong quality advantage in our markets. Our retailers have embraced it as their own and have been rewarded with increased sales and a quality image that will only continue to grow. Our guests have also warmly received it and really appreciate the consistent, high-quality eating experience it provides. When it comes to beef, nobody does it better,” said Marty Berlin, director of meat for Associated Food Stores.

Associated Retail Operations, which includes Macey’s, Lin’s, Dan’s, Dick’s Market, and Fresh Market, was named the Rookie of the Year. The award is given to one retailer who is new to Certified Angus Beef ® and excels in marketing efforts and sales. Part of the stores’ marketing plan included social media giveaways of various Certified Angus Beef ® products, in-store events, and other offers. Only one store each year is awarded the Rookie of the Year award.

Associated Food Stores was recognized for sales efforts as a Top Three Sales Volume Retail Distributor. The award is based on the total pounds of Certified Angus Beef ® products sold from June 2016-May 2017. Associated Food Stores supplied Certified Angus Beef ® products to retailers across eight intermountain West states including Utah, Idaho, Montana, Nevada, Colorado, Wyoming, and Oregon.

The stores and wholesaler began offering Certified Angus Beef ® last May in an effort to bring fresh, high-quality, locally sourced beef products to shoppers. To learn more about our Certified Angus Beef ® offerings, visit one of our many locations.

Get in the Game: Bacon Cheddar Burger

Ingredients:

  • 2 pounds Certified Angus Beef® ground beef (80/20)
  • 1 large onion, finely diced (2 cups)
  • 2 tablespoons butter
  • 1/4 cup barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons ancho chili powder
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon freshly cracked pepper
  • 8 ounces thick cut bacon, hand diced 1/8-inch
  • 4 ounces grated cheddar
  • 6 onion burger buns

Instructions:

  1. Sauté onion in butter one to two minutes on medium-high heat until transparent. Transfer to a mixing bowl. Add barbecue sauce, Worcestershire, ancho, salt and pepper. Allow to cool to room temperature.
  2. By hand, combine ground beef, bacon and cheese with onion mixture. Form into six patties and grill over medium heat until internal temperature is 160°F.

Suggested toppings – Grilled red onion, more bacon, barbeque sauce, potato chips