Certified Angus Beef
HowToBBQRight
Malcom Reed
4.8 • 638 Ratings
🗓️ 3 May 2019
⏱️ 58 minutes
🧾️ Download transcript
Summary
This week on the HowToBBQRight Podcast we talk about our trip to Ohio and the Certified Angus Beef headquarters (0:39). We talk about how Certified Angus Beef came to be (2:50) and the 10 qualifications required for an angus cow to become "Certified" (5:30). We spent time on a working beef farm (10:40), broke down a ¼ of a cow into primal cuts (23:45) and made beef sausage that was so much better than expected (40:42). We talked about our Beef Fondue breakfast on the farm (45:35) and cooking Sirloin Picanha with Dr. BBQ (50:45).
Transcript
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| 0:00.0 | Welcome to Malcolm Reed's How to Barbecue Right, a podcast where we talk about barbecue, |
| 0:06.1 | share recipes, and discuss all things delicious. |
| 0:09.5 | And now here's your host, Malcolm and Rochelle Reed. |
| 0:13.2 | Hey, welcome to the How to Barbecue Right podcast. |
| 0:16.3 | I'm your host, Malcolm Reed, joined by my lovely, talented wife, Ms. Southern Shell. |
| 0:21.9 | How are you doing? |
| 0:22.9 | Okay. |
| 0:24.0 | Ready to jump right into the podcast this week. |
| 0:27.1 | We've had another busy week. |
| 0:29.1 | They're all busy. |
| 0:30.7 | But this week we didn't actually get to record a video, cooking video, because we had to do some traveling. We were invited by |
| 0:40.5 | the certified Angus Beef folks up in, what was it, Worcester, Ohio. It's right outside of |
| 0:46.1 | Cleveland. Kind of like, I wouldn't say a suburb because it's real rural where we were. It's kind |
| 0:50.9 | of farm country, Ohio. But they have the certified Angus Beef Culinary Center. |
| 0:57.8 | Is that what it was called on the building outside? |
| 1:00.1 | It was the whole operation. |
| 1:01.7 | Yeah, that's their headquarters. |
| 1:03.3 | And they invited, they had a barbecue summit where, |
| 1:06.5 | and what it mainly was was it was a group of restaurateurs, social media influencers. |
| 1:15.1 | That was basically it, right? |
| 1:16.5 | It was probably about 35, maybe 40 people with the barbecues, I would say. |
| 1:21.2 | Because they broke us up into six groups of six, wasn't it? |
... |
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