CHB Bites A Partner Behind the Brand

“CHB Bites” is a column designed to keep you in-the-know about the Certified Hereford Beef® (CHB) program. To get involved with CHB on social media, search Certified Hereford Beef on Facebook and Pinterest, @certifiedherefordbeef on Instagram and @crtherefordbeef on Twitter.

so it became our flagship program,” Sherman says. “And Kern only pulls from two plants, which helps with quality and consistency, compared with Certified Angus Beef, which has 30 packing houses across North America.” Matt Sherman, general manager of For Kern Meat Co., genetics matter Kern Meat Co., has three degrees: an in the meat industry, which is why the MA, a Ph.D. and an M.B.D. (married company heartily embraces Certified the boss’ daughter). After Sherman Hereford Beef. Products made from received his Ph.D. in American history Certified Hereford Beef are consistent and entering the job market at a time and provide a quality, well-rounded that was not quite conducive for this eating experience. field, Sherman’s father-in-law asked if “The American Angus Association he had an interest in taking over the was on the ropes in the ’70s, and family business — his father-in-law also they deployed a plan of action to save has his M.B.D. the breed when they created the first branded beef program, Certified Frites The business Angus Beef, in 1978. It’s arguably Recipe provided by Matt Bessler, Kern Meat Co. corporate executive chef. Kern Meat Co., which was started by one of the most successful marketing H.A. Kern, has provided St. Louis and programs of the 20th century, and Ingredients: Midwest restaurants, hotels, clubs and it’s also a great product,” Sherman 5 pounds of Certified Hereford Beef® Flank Steak (cleaned of silver skin) institutions with high-quality meat says. “However, others followed suit products since 1948. Tina and Dennis to capitalize on their brand. When I 4 packed cups of cleaned and dried parsley Markwardt, H.A. Kern’s daughter and started in the industry, there were 87 6 cloves her husband, took an active role in branded beef programs in the country, 1 tablespoon fresh rosemary the company in 1970 and helped to 49 of which were Angus derived. Today, 1 tablespoon fresh thyme expand in terms of size and reputation. when people hear the term “Angus,” 4 sage leaves Sherman says the most cutting-edge they automatically believe it is a quality 2 , roughly chopped business move for the 72-year-old product. It is the USDA’s (United 2 lemons, juiced company has been adding Certified States Department of Agriculture) job 1 tablespoon Worcestershire sauce Hereford Beef ® to the portfolio in 2008. to make sure that the meat qualifies “Since Kern Meat Co. focuses on for a respective program and adheres ¼ teaspoon red pepper flakes providing the finest quality meat to universal standards: a particular 2 tablespoon kosher salt products in the region, working with marbling score, a certain ribeye size, 1 tablespoon black pepper Certified Hereford Beef was a natural etc. Each program carries different 1-1.5 cups olive oil fit for my family’s company,” says genetics and requirements, and we’ve 1 tablespoon white vinegar Tina. “Our partnership with CHB found Certified Hereford Beef outperforms also brought our family’s history full other brands in the marketplace.” circle. My father, H.A. Kern, owned Over the years, Sherman believes Roasted garlic instructions: a Hereford bull — Wooly Bully — and a major factor in providing the best 1) Preheat oven to 300 degrees. raised polled Herefords on our family available product starts with building 2) Rub 6 cloves of garlic with olive oil. Roast garlic until soft and slightly brown. farm. We are proud to manufacture a lasting relationship with partners — 3) Add cooled garlic to softened butter and using a whisk, whip until the garlic and distribute CHB.” packers and producers. is broken into small pieces. Season with salt, black pepper and a dash of The business’ operating philosophy “On behalf of the employees and cayenne pepper. is built on five key principles: produce family of Kern Meat Co., I wanted only the highest quality meat products, to thank the Hereford producers for instructions: source products from the best regions tirelessly providing such a consistent and from reputable companies that product that outperforms other brands” 1) In a processor or kitchen blender place all ingredients except olive oil. are committed to humane handling Sherman says. “Our partnership with Compact the ingredients on the bottom as much as possible. practices, work closely with local the farmers and ranchers of CHB has 2) Pulse the ingredients several times, turn on medium low and slowly add the farmers and ranchers to showcase successfully positioned us with a unique olive oil and blend until smooth. Adjust salt and pepper to taste. Missouri’s rich agricultural heritage, product in the marketplace.” 3) Reserve ¼ of the mixture for topping the sliced steak. provide outstanding customer service, 4) Place the cleaned flank steak in a large plastic bag, cover with persillade, mix and treat employees as family members. For more information about Certified Hereford until evenly coated and refrigerate for 12-24 hours. Beef, visit CertifiedHerefordBeef.com or email [email protected] 5) Remove steak from persillade, bring to room temperature, then grill or pan sear Marketplace advantage to desired temperature. “We’ve done cutting after cutting of 6) Once cooked to desired temperature, gently rest meat loosely covered with blind tasting of like products, and tin foil for at least 10 minutes, slice on a bias against the grain. CHB outperforms time after time, 7) Serve over your favorite french fries, top with garlic butter and reserved persillade.

16 | August 2020 Hereford.org