She mingled in topics of religion and ethics to support her cause, and I gladly offered a rebuttal on the scientific, ethical and culinary rationale for eating meat. In the end, we expressed appreciation for each other’s beliefs, said our goodbyes and I swiftly went searching for a roast beef sandwich.
Given that conversation, it was rather appropriate that my trip’s purpose was to attend the grand opening of Certified Angus Beef’s Education and Culinary Center in Wooster, Ohio.
The 7,000-square-foot facility, located adjacent to the Certified Angus Beef corporate office, is a former steakhouse renovated with a modern demonstration kitchen and dining area.
The facility has corporate chefs, meat scientists and industry experts who provide detailed training and schooling on beef preparation and quality.
The grand opening in Wooster included agricultural media as well as traditional publications, magazine editors and food and lifestyle bloggers.
If beef is to be considered the preeminent protein entrée, then the ceremonious display it gets from the CAB center is a pitch-perfect setting.
The chefs who gathered for the opening came from all quarters of the country – some former vegans themselves – who know how to market beef’s excellence on their plates. Hearing their stories and watching their skill proves that, for creative variety, nothing compares to the possibilities of beef.
But the highlight for me, and many of us traveling media, was the chance to festoon some meat-cutting safety garb and learn the science and technical skill behind certain beef carcass cuts. You can learn more about it (click here to read).
Whether by carving up short ribs, tri-tips or cowboy steaks, what became obvious in these sessions is that the only unethical standard with quality meat is if it’s wasted.
In light of the recent controversy over lean beef trimmings, it was stunning to see how much high-grade meat can be utilized through the use of leaned trimmed cuts.
If we really are concerned about feeding more people with fewer resources and doing it in a safe and secure manner, education efforts will be key to achieving those goals. And everyone in the industry should play a part to deliver the message, even if it’s to the stranger sitting next to you. 
David Cooper
Editor
Progressive Cattleman magazine
