the Brazilian for its fire-roasted meats, gourmet salad bar and unrivaled service delivered in a unique and energetic atmosphere. As a Churrascaria (Brazilian steakhouse), Brand News Fogo de Chão’s meat entrées take center stage. @ News and highlights from Certifi ed Angus LLC* It’s the reason the company offers patrons the Certified Angus Beef®(CAB®) brand. “I believe Fogo de Chão and the Certified Beef Specialist moves to Nebraska Angus Beef brand share one very important Paul Dysktra, CAB specialist, characteristic: quality. Our customers relocated with his family from Manhattan, demand it, and it’s our job to provide it,” Kan., to Chappell, Neb., in July. Dykstra says Flynn Dekker, Fogo de Chão chief works with cow-calf producers and feedlot marketing officer. operators in the northern and western “The strength of each individual regions of the United States. The move puts brand is only rivaled by the power of him in a location more central to those he their combination. In the end, it’s our works with most closely. Cell phone and customers who reap the greatest e-mail are unchanged, but the following lists reward — an unforgettable dining  Dykstra’s contact information at his home experience.” office: Paul Dykstra, 782 5th Street, PO Box Dekker says the restaurant accepts The big 3-0 856, Chappell, NE 69129; 308-874-2203. only products of the highest quality to This month, the brand will celebrate serve its guests, and the brand meets those its 30th anniversary at the 2008 Annual Old traditions, new flavors expectations. Conference in Coeur d’Alene, Idaho. Guests at Fogo de Chão restaurants, “The superior taste and marbling in Certified Angus Beef LLC (CAB) partners located in major cities nationwide, know CONTINUED ON PAGE 128 from around the globe will attend the event to celebrate the brand’s roots, strengthened Celebrating at every level by valuable partners. The summer’s bounty annual conference celebrates brand A food feature showcasing AGourmet Day achievements, recognizes leaders CAB product paired with Celebrate summer’s end with an outdoor affair to remember and offers educational sessions to help ® There is a simple seduction in partners Louis M. Martini outdoor dining. It’s a marriage of partners continue growing their refined elegance and the wild blue Sonoma Cabernet and Lea yonder … simple, earthy businesses. & Perrins® Worchestershire ingredients served with the perfect wine … twilight and soft breezes The event also benefits the industry’s Sauce has been released blended with the ease of good company. to publications across the You can create an entire meal rising stars. Attendees can golf the exclusive outdoors with only your grill and country. The feature is imagination. Appetizers, main Coeur d’Alene Resort Course and support dishes, side dishes and desserts expected to reach circulations can be prepared over hot flame. the Palmer Food Services/G&C Food While guests are enjoying the of 12 million to 13 million by view, serve a sizzling appetizer. Distributors Mick Colvin Scholarship Certified Angus Beef ® sirloin satay November 2008. marinated in Lea & Perrins® Classic. The tournament benefits the Worchestershire Sauce is a The article highlights tantalizing first course. Colvin Scholarship Fund, which awards Complement the tangy skewers end-of-summer grilling, with a glass of Louis M. Martini® scholarships to deserving young men and Sonoma Cabernet. It’s a perfect Celebrate summer’s end with an outdoor feast: Certified Angus Beef ® outdoor dining and simple pairing your guests will smoked with harvest ratatouille and Louis M. Martini® Sonoma Cabernet. women seeking careers in the beef industry. appreciate. Smoked Brisket with Spicy Harvest Ratatouille celebrations featuring CAB Let the food set the mood. Peach Sauce 1/4 cup canola oil 2 yellow peppers, halved 4 1/2 pounds Certified Angus Beef® brisket Fresh, high-quality ingredients 1 red pepper, halved 2 habanera peppers, seeded Rebecca Tokach, a junior member and this 2 Hungarian peppers, halved product. Food features reach 2 tablespoons ginger, chopped provide natural enticement that 1 onion, halved 1 shallot 1 red onion, halved sets a meal apart. Choose always 2 tablespoons unsalted butter 1 zucchini, halved 1/4 cup Lea & Perrins® Worcestershire Sauce year’s top scholarship recipient, will speak to a mass audience and promote 1 summer squash, halved flavorful, tender and juicy 2 pounds peaches, peeled and pitted 1 eggplant, 1/2-inch slices 1/4 cup stone ground mustard Certified Angus Beef ® brisket for a 10 Roma tomatoes, halved 1/2 cup sugar 1 shallot, halved the brand through useful tips, Salt and pepper to taste the group. mouthwatering entrée. Add 1 bunch oregano, chopped Prepare smoker or grill to smoke brisket. 1 bunch basil, chopped To make peach sauce: sweat habanera, ginger and pizzazz with fresh and spicy peach 1/2 bunch parsley, chopped recipes and ideas. shallot in butter until tender. Add Worcestershire Stay tuned for details of the conference in sauce. Grill eggplant, tomatoes, Sauce to deglaze pan. Add peaches and mustard, cook Salt and pepper to taste for 10 minutes over low heat. Purée in blender. Add Toss vegetables with oil and season with salt and upcoming issues.

CAB STAFF CONTACTS 206 Riffel Rd., Wooster, OH 44691-8588; phone: 330-345-2333; fax: 330-345-0808 • www.cabpartners.com John Stika, president Gary Fike, beef cattle specialist Lance Zimmerman, supply development Brent Eichar, senior vice president Wendy Nichols, offi ce and data manager marketing manager Tracey Erickson, vice president, marketing Miranda Reiman, industry information specialist Marilyn Conley, administrative assistant Mark Polzer, vice president, business Nebraska staff: INDUSTRY INFORMATION DIVISION development 16360 Victory Rd., Onaga, KS 66521 Larry Corah, vice president, supply development Paul Dykstra 782 5th St., PO Box 856 phone: 785-889-4162 SUPPLY DEVELOPMENT DIVISION Chappell, NE 69129 Steve Suther, director Kansas staff: CAB Program Satellite Offi ce 308-874-2203 To order CAB merchandise, visit 1107 Hylton Heights Rd. Ohio staff: www.angussalebarn.com. For a source for recipe Manhattan, KS 66502 Mark McCully, supply development director ideas, storage and handling tips, restaurant listings, phone: 785-539-0123; fax: 785-539-2883 Christy Johnson, supply development retail store locations and cooking information, visit Larry Corah, vice president marketing director www.certifi edangusbeef.com. *Certifi ed Angus Beef LLC is a wholly owned subsidiary of the American Angus Association.

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the beef convinced us — years ago — to try the Certified Angus Beef brand. The overwhelmingly positive reaction of our customers convinced us to keep it,” Dekker says. Fogo de Chão continues to enthrall its customers with the Gaucho way of preparing meat. For restaurant locations and information, visit www.fogo.com.

BIG news CAB’s Mark Gwin attended the National Cattlemen’s Beef Association (NCBA) Beef Innovations Group (BIG) Round Summit/ Beef Industry Feedback Session in Stillwater, Okla. The meeting provided a forum for BIG members to present ideas to industry leaders. BIG’s efforts to identify opportunities to add value to the round are well- Feast for a king established. “The round is undervalued Three Wooster, Ohio, dads were treated to a royal Father’s Day of CAB and a drag on carcass cutout value,” and eggs, thanks to their children. The youth submitted essays describing why Gwin says. “Many of the muscles are very their dad is special. CAB and 95.5 The Fish honored the dads with breakfast prepared palatable when separated from the larger by CAB Home Economist Sarah Donohoe at the radio station. muscle groups to which they are normally attached.” During the meeting, BIG members benefit the industry can be more effectively tips included: presented and identified technical promoted. roadblocks, listed short-term and mid-range @To make restaurant-quality at opportunities, and ranked those based Target market activities home, choose the right cuts. Ribeye, strip, on feasibility, resource needs and return. Sarah Donohoe, CAB home economist, tenderloin and are all great Representatives from the manufacturing, shared tips for a legendary Independence picks. retail and foodservice industries provided Day cookout on Norfolk’s WVEC-TV. The @No one likes dry, chewy steak, so look unfiltered feedback to BIG, in a format late-June broadcast was a way to grab viewer for lots of marbling — those little flecks that should help the group better allocate attention, promote the brand and boost beef of flavor. The best cooks know the CAB resources. As a result, ideas that will consumption over the holiday. Donohoe’s brand is famous for its marbling.

Relay for Life His feat honored a fellow employee who is fighting a personal battle with cancer. CAB employees spent June 6-7 under the big top at Livingston challenged fellow CAB staffers to beat his Wooster’s Relay For Life. The team grilled burgers and painted record. The competing CAB team logged 318 laps in 17 hours. faces in the company’s circus-themed tent. Together, they raised nearly $13,000 for the American Cancer CAB’s David Livingston jogged and juggled simultaneously Society. for more than 10 hours, turning 181 laps around the track.

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@When grilling, never use a fork to turn (AI) bulls, but also many home-raised sires, while still putting an emphasis on it,” steaks. Always use a spatula or tongs to which must pass the same selection criteria Fansher says. The last year or two, the keep those tasty juices from escaping. as those from a bull stud. Fansher gives the family has “just selected the very best for selection credit to his son. replacements and fed the rest.” When asked how long a steak should “He pays a lot of attention to carcass remain on the grill, Donohoe said, “There’s value. You have to watch the whole balance no one-size-fits-all answer — it depends on many factors, like how thick the steak Table 1: Summary of 30.06 qualifiers and is, how you like them cooked and the honorable mentions from data reported in June temperature of the grill. In general, cook 2008 1-inch-thick (in.) steaks over medium heat about five to six minutes per side for In the On-Target “30.06” program, the Feedlot-Licensing medium rare.” Program (FLP) honors feedlot partners that harvest She suggests cooks at home remove steaks qualifying groups of cattle with at least a 30% Prime or Certified ® ® from the grill and let them rest on a clean Angus Beef (CAB ) acceptance rate with an allowance for 3% Yield Grade (YG) 4s and 3% plate for a few minutes so steaks will retain carcasses weighing more than 975 pounds (lb.). Sorting is encouraged to bring out the best the juices. in each animal, and the minimum group size is 10 head. Honorable mention groups stood Donohoe also shared grilling tips with out for CAB acceptance but contained at least one discount problem. deejay Big Dose at Norfolk’s 105.3 KISS-FM Licensed CAB® Feedyard Head Sexa %YG 1&2 %CAB %Prime Natural June 27. She recommended ribeye steaks Beller Feedlot 44b H 43.2 59.09 9.1 No to the station’s listeners because, she says, Triangle H Grain & Cattle Co. 76b H 35.5 57.89 26.3 No they are bursting with flavor and delicious Triangle H Grain & Cattle Co. 43b H 41.9 53.49 37.2 No marbling. Chappell Feedlot 17b M 11.8 52.94 0.0 No The grilling guru told listeners to grill Chappell Feedlot 24b S 45.8 50.0 0.0 No steaks with a simple seasoning of salt and Beller Feedlot 43b S 27.9 48.84 0.0 No pepper, or to try one of the brand’s recipes at Chappell Feedlot 22b M 22.7 45.45 0.0 No www.certifiedangusbeef.com. Chappell Feedlot 14 M 14.3 45.45 7.1 No Thomas County Feeders Inc. 34b M 35.3 35.29 0.0 Yes Consistent 90% CAB Chappell Feedlot 46 S 73.9 35.0 0.0 No Only a handful of herds in the U.S. Chappell Feedlot 24b S 20.8 33.33 0.0 No have been known to sell feedlot pens of Mull Farms & Feeding Inc. 30b S 46.7 33.33 3.3 Yes cattle with 80%-90% CAB and CAB Prime Beller Feedlot 41b S 26.8 31.71 0.0 No acceptance. Several of those have come Chappell Feedlot 23b M 21.7 30.44 4.3 No from Fansher Angus Ranch and Triangle H Grain & Cattle, all of Garden City, Kan. ­­­­Honorable Mentions Head Sexa %YG 1&2 %CAB %Prime Natural (see Table 1). Thomas County Feeders Inc. 80b H 8.8 51.25 12.5 Yes Fansher, the 2004 National Angus Carcass Thomas County Feeders Inc. 53b H 15.1 50.94 3.8 Yes Challenge (NACC) winner and value Thomas County Feeders Inc. 65b M 12.3 49.23 0.0 Yes record-holder has done business with the David Ranch 40b M 20.0 47.50 37.50 No CAB partner yard, managed by Sam Hands, Thomas County Feeders Inc. 43b S 27.9 46.51 4.7 Yes for nearly 20 years. Beller Feedlot 48b S 18.8 45.83 6.3 No “One reason I feed at Triangle H is Thomas County Feeders Inc. 35b M 31.4 45.71 0.0 Yes because they’re real good at getting the data Thomas County Feeders Inc. 69b M 30.4 43.48 2.9 Yes back,” says Stan Fansher, who manages the Thomas County Feeders Inc. 89b H 12.4 42.70 2.2 Yes herd with his son Brad. Thomas County Feeders Inc. 40b M 45.0 42.50 7.5 Yes The heifers in this month’s listing were Chappell Feedlot 43 S 25.6 42.50 0.0 No on a growing ration that included a limited Thomas County Feeders Inc. 39b H 5.1 41.03 7.7 Yes amount of grain, ground hay and wheat Thomas County Feeders Inc. 101b S 7.9 40.59 1.0 Yes straw until they arrived at Triangle H. There Thomas County Feeders Inc. 88b M 30.7 36.36 5.7 Yes they took 30 days — deciding whether to Thomas County Feeders Inc. 48b S 6.3 35.42 4.2 Yes breed the heifers or feed them — before Thomas County Feeders Inc. 26b S 7.7 34.62 3.8 Yes introducing a finishing ration. Ultimately McPherson County Feeders Inc. 57 H 14.0 34.62 0.0 No they didn’t keep any replacements, so the Chappell Feedlot 49b S 10.2 30.61 0.0 No group is very representative of their whole Thomas County Feeders Inc. 66b S 40.9 28.79 1.5 Yes herd, Fansher says. Chappell Feedlot 36 M 30.6 27.78 5.6 No “The first bunch was only on the full Chappell Feedlot 19 H 21.1 27.78 5.3 No ration for 71 days,” he says, noting they were aH=heifers; M=mixed; S=steers. in the feedyard for about 100 days. “It’s the bIndicates 100% CAB eligible. All acceptance rates figured on eligible portions. way they were fed, but the genetics also has a big influence.” Lots that exceed 15% YG 4 and YG 5 are not included on the honorable mention list. They use mostly artificial insemination Call 785-539-0123 or visit www.cabfeedlots.com for a complete and current list of feedlot licensees.

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