You guys already know how much I love pretty much like all food, right? I used to be picky as a child, but now I will try anything once. I may not always like everything I try, but I will at least give it a taste.
My mom and dad always made sure we had balanced meals (my dad is a dietitian – I don’t know that I have ever mentioned that on my blog. Sorry, daddio) that included a protein, veggies, and a starch. Even now, as we stay away from most starches for dinner at Casa de Crews, you can pretty much always guarantee that mom will make a meal like she did when I was a kid. Our dinners never discriminated against any one protein (except maybe fish – but when you have four kids to feed, what are the chances you’re going to get any of them to eat seafood? I digress), and beef was a part of the menu 1-2 times/week at the parentals. It still is.
Beef also makes a regular appearance on my own weekly menu at Casa de Crews. Sometimes I will grill a few steaks (in a grill pan). Sometimes, we go for fajitas. Sometimes, I throw a roast in the slow cooker and call it a day. Beef is just as versatile as chicken, pork, etc. I also never understood why it got such a bad rep as being “unhealthy”. Each time I do a round of the Whole 30, I actually find myself eating beef more than any other protein, and I know that’s a personal choice, but I always just found it to be the most flavorful on its own.
So when I was invited to to visit the Certified Angus Beef® HQ, in Wooster, Ohio, for a live #SundaySupper event with my #SundaySupper “family”, I knew I had to go! Luckily, the day job was very accommodating.
The weekend was not one I will soon forget! You can tell how truly passionate everyone associated with the Certified Angus Beef® brand is. From their knowledge, to their hospitality, Wooster, Ohio, was not a place I had heard of, but I won’t ever forget it.How I learned to cook the perfect roast from the pros at @CertAngusBeef #roastperfect Click To Tweet
We were there to learn more about the new RoastPerfect app, as well as to discover how to cook that perfect roast. Truth be told, I have always been intimidated by a roast. And after a conversation with almost everyone from the #SundaySupper gang, it turns out, we pretty much all had the same experiences growing up eating a roast; they were usually overcooked. Sorry mom and dad, but they were. Thanks to my husband, I did learn how to enjoy a quality steak at a better temperature, and it makes such a difference. But, I’ve always personally been a tad scared to pay the hefty price for a quality roast and then potentially ruin it. Yea, no thanks.
After visiting the Certified Angus Beef® HQ, I can feel confident in knowing I won’t ruin my roast. The #RoastPerfect app is seriously ah-mazing. I promise I am not just saying that because I received an all expense paid trip to learn about the tastiest beef I have ever had, you guys. I used the app when making my Fennel and Herb Crusted Beef Tenderloin. I followed the cooking instructions to a tee, and it came out perfectly!
While in Wooster, Ohio, we learned a lot! We also ate a lot…
+ Why the Certified Angus Beef® is different from the rest
Certified Angus Beef® brand is more selective than USDA Choice and Prime. They have 10 exact standards that each cut must meet. Which means that you can be assured that your Certified Angus Beef® will be tender, juicy, and flavorful. All beef is started on grass and eat grass for most of their lives. Certified Angus Beef® brand cattle are finished on grain to make sure they achieve the marbling that is key for achieving the flavor and tenderness that the a Certified Angus Beef® is known for.
For years, I personally thought the marbling was just bad fat. It turns out the natural marbling that occurs actually contains monounsaturated fat – which is a good fat (in moderation, just like anything else), and one you’ll typically find in olive oil.
+ Selecting the right cut, and how to trim said cut (assuming your butcher does not already do this for you)
Real talk: we ate a lot of London Broil growing up. I don’t even know what cut that is, but that was what mom made. I didn’t even know what options were out there. I mean, I knew about pot roast, or a prime rib, but that was about it. So learning about all the cuts available from the Certified Angus Beef® chefs really helped to open my eyes. Watching Chef Michael Ollier and Chef Ashley Pado break down a roast. I was in awe at how quickly they could do this! Executive Chef Peter Rosenberg taught us how to sear the perfect roast before sending it to the oven to finish.
+ How to sear, roast, and rest yo’ beef
The biggest take away for me was to remove your roast 5-10 minutes before it’s done. Why? It’s going to continue to cook while it rests. Removing your roast (or steak if you’re finishing one in the oven) a tad early will ensure it doesn’t overcook. Allowing it to properly rest will let all those juices distribute evenly and not “leak” once you begin to slice (always slice against the grain to avoid that ‘chewy’ texture). P.S. I also learned those juices that seep out of beef before it’s finished resting is not blood as we all tend to think. That was very good to hear!
+ Seasonings, rubs and getting saucy
Chef Tony Biggs has personality, my friends! He was the perfect chef to engage us on these topics. We learned about spice combos (as well as the worm at the bottom of the tequila bottle. Another story for another day) for that perfect rub, and how to make a simple gravy, a number of ways.
+ How to photograph/Food Styling Tips
As a food blogger, I can tell you that beef is one of the hardest things to photograph! It cooks while it’s resting, the juices can run, and it’s brown. I mean, how do you make that look good? Turns out you can. We learned tips, tricks, and saw the most gorgeous prop closet I have ever seen from Mark Merryweather. Mark was extremely patient as twenty food bloggers continued to ask him questions. Thank you, Mark! Chef Michael taught us a few tricks as to how to style our beef and a few other secrets. But what happens in Wooster, stays in Wooster. Or….something like that.
We learned about media kits, how to promote any brand you’re working with, and how to promote your product on tv (um, remember when I went on the news, earlier this year? I could have used these tips!) from the Certified Angus Beef® pros.
We ate often, laughed all weekend, and made new friends. Everyone who works for the Certified Angus Beef® brand is extremely proud of the brand. Certified Angus Beef® Certified Angus Beef is a not-for-profit entity owned by the American Angus Association®. “Certified Angus Beef LLC is a team of beef-loving employees and we understand the beef community from farm to fork. We work with farmers, ranchers, packers, distributors, chefs, restaurants, grocery stores and butchers to ensure all Certified Angus Beef ® brand product exceeds your expectations. We work for you and your family’s eating experience. Our relationships begin with family farmers and ranchers. Meet a few of the folks who live in your area, here.” I mean, who can’t get behind a brand like that? Plus, for real, the flavor from a Certified Angus Beef ® is like no other.
I had such a fabulous weekend. Because of this, Jason and I are adding a small roast to our Thanksgiving dinner (with a turkey too) – we’re doing Thanksgiving just the two of us for the first time ever (more on that later). And I already know for my annual Christmas Eve dinner where I host my whole family, I am making a Cranberry Top Sirloin Roast from the #RoastPerfect app! We were able to enjoy that roast for lunch on Sunday, and it was gooooood.
If you need tasty roast ideas for your next holiday shindig, the #SundaySupper team has you covered:
- Apple Cider Dijon Marinated Tip Roast by Cupcakes & Kale Chips
- Beef Pot Roast by Peanut Butter and Peppers
- Beef Roast and Cabbage by Cindy’s Recipes and Writings
- Boliche (Cuban Stuffed Roast) by Magnolia Days
- Boneless Rib Roast with Roasted Garlic and Herbs by Bobbi’s Kozy Kitchen
- Sirloin Roast with Red Wine Onion Gravy by Grumpy’s Honeybunch
- Coffee Rubbed Roast Beef by Eat Picks
- Fennel and Herb Crusted Beef Tenderloin by Casa de Crews
- Garlic and Herb Crusted Ribeye Roast with Red Wine Sauce by Hezzi-D’s Books and Cooks
- Herb & Garlic Crusted Roast by The Melrose Family
- Garlic Roast Beef by Life Tastes Good
- Herbed Rotisserie Rib Roast with Portobello Mushroom Gravy by The Educators’ Spin On It
- Holiday Ribeye Roast by Family Foodie
- Miso Glazed Standing Rib Roast au Jus by kimchi MOM
- Mustard Crusted Roast Beef by Curious Cuisiniere
- Peppercorn Crusted Standing Rib Roast with Red Wine Au Jus by Food Done Light
- Petite Sirloin Roast Chasseur (Hunter’s Style) by Palatable Pastime
- Pomegranate Balsamic Glazed Prime Rib by I’m Not the Nanny
- Ribeye Roast with Harissa by Shockingly Delicious
- Roasted Beef Tenderloin with Fresh Herb Crust and Horseradish Cream by Midlife Road Trip