National Hamburger Month

CAB^{® Corner}

A hearty welcome to these fine restaurants as they became CAB licensed

E.W. Beck Pub in Sykesville MD

Fireside Grill in Lorton Va

Rumberos Café in Dc

Rumba Café in Dc

They are now among our exclusive customers who have chosen to serve only the Certified Angus Beef Brand, the finest beef available. Besides being proud to serve their customers consistently tender, juicy and flavorful beef, they will benefit from the marketing power of the program

Sandwich Makeover

Sandwich makeovers, just in time for summer

Summer is on the horizon, and customers will be longing for light, refreshing fare. A delectable sandwich is the perfect fit for their tastes and an attractive option for managing food costs. Sandwiches also give chefs full range to be creative. Artisan breads, fresh ingredients and premium-quality beef add up to a signature sandwich for breakfast, lunch or dinner.

“There are no limits to the possibilities for creating a satisfying sandwich,” says Scott Popovic, corporate chef for the Certified Angus Beef ^® brand. “Sandwiches are easy for customers to enjoy and very approachable, especially when melding classic tastes with new.”

He suggests global influences as the best avenue for developing a popular, new sandwich. Scandinavian, Asian and Thai are among the tastes consumers now appreciate thanks to the Food Network and celebrity chefs.

For a Scandinavian-style sirloin sandwich, Popovic suggests serving it with smoked lox and cucumber melon relish. Other opportunities for giving ethnic flavor to the same cut include using kimchi for Asian, a fancy rice cake for Thai or anticucho sauce with a jicama cucumber slaw for Peruvian.

If the budget requires even more cost-effective options, consider tri-tip, skirt steak, flank steak, brisket and short ribs for profitable yet delightful presentations.

“Braised short ribs and briskets are very cost effective,” Popovic says. “Pulled and infused with ethnic flavors, they make attractive sandwiches.”

Ethnic flavors can also add a new dimension to favorites like burgers and deli meats. These classics are going upscale in the finest restaurants from New York to Seattle. They include stuffed burgers with delicacies such as foie gras, truffles and Cabrales blue cheese.

“You can make any sandwich upscale,” he says. “It all depends on the approach and where your food costs need to be.”

“At the same time, you need more than unique ingredients to satisfy customers’ sophisticated tastes,” he says. “You also need the best quality. Alternative cuts from a high-quality brand add both quality and profits to the menu.”

For the highest quality beef, burgers and deli meats, choose the Certified Angus Beef ^® brand. Less than 8% of beef meets the brand’s high standards for consistently superior flavor, juiciness and tenderness. Plus, the brand’s deli meats offer true-beef flavor to any sandwich because they never have additional water or excessive artificial ingredients.