Mar 31

Your Beef. Their Menus. Why Foodservice Matters.

When cattle leave the ranch, who ensures they land on the best menus? A few weeks ago in Austin, Texas, foodservice leaders, chefs and distributors gathered at the Certified Angus Beef Foodservice Leaders Summit to do just that—ensure the beef you raise is not only served but celebrated.  

With discussions on Certified Angus Beef ® Prime, profitable beef cut swaps and targeted branding, the message was clear: demand for high-quality Angus beef continues to grow. Foodservice specialists like Bryant Frederick (Sysco Lincoln, NE) and Joseph Estrada (INPELSA, Peru) were recognized for their commitment to getting more beef to plates worldwide. Mark and Cole Gardiner from Gardiner Angus Ranch also joined for a discussion about their multigenerational ranch and their pursuit of quality and customer service.
The investments you make in genetics, nutrition and stewardship shape the quality that chefs and consumers seek. The choices made in foodservice, from menu development to beef education, help drive demand for the product you work hard to produce.

That’s why attendees spent an afternoon at the Luling Foundation learning more about cattle production and land stewardship from our production team experts.   Your role does not stop at the ranch gate. Staying connected to foodservice trends ensures the beef your raise is valued and sought after in restaurants and beyond.
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