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Tara Adams is the Director of Supplier & Account Marketing at Certified Angus Beef®. CAB® is the most recognized beef brand but we will get into that in a moment. Let’s talk about Tara. At CAB® her role is develop and innovate marketing solutions that CAB® licensed businesses can use to help educate their customers and grow sales. Tara has worked at Certified Angus Beef® for nearly 20 years and prior to her time there she grew up on a cattle and wheat farm in Oklahoma.
ABOUT THE SHOW
Like Bite & Share is a podcast about marketing in the food business. Each episode includes an insightful interview with food marketing professionals.
SHOW NOTES
Key Takeaways:
- When you hear about marbling when it comes to beef, that means the little “white flakes of flavor” that you see on uncooked meat. The more evenly spread flecks there are throughout the steak or roast, the better it will taste when you cook it at home.
- The higher the ratio of marbling and the younger the beef, the higher the grade. The USDA grades the beef from lowest to highest as Select, Choice, and Prime.
- CAB® farms are family owned and operated. The utmost care is given to their cattle
- Restaurants should use meat with a CAB® label because it assures them that the quality of their meat is not in question. Training staff and mentioning CAB® on the menu are great ways to let restaurant guests know that the restaurant has invested in high quality meat.
- Research has been done to show that people are willing to pay more for premium products like CAB because they’ve been educated about the benefits of better beef.
Links Mentioned in this Episode:
- United States Department of Agriculture
- The Temple Grandin Hug Machine
- The CAB Education & Culinary Center
- Where to Buy Certified Angus Beef
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