Passion for Cooking and CAB

Chef Ric Rosser explains his connection to and love for the Certified Angus Beef® brand.

KANSAS CITY, Mo. (Nov. 5, 2014) — “Could I get more cows?” Chef Ric Rosser said, several times, during his presentation at Angus University at the Angus Means Business Convention & Trade Show Nov. 5. He said he could sell more quality meat if he could get more.

Chef Ric Rosser
Chef Ric Rosser shared with Angus University attendees the personal connection he and his wife developed meeting the ranchers involved in raising cattle for the CAB® brand. What impressed him the most about those ranchers was the dedication they had to their animals and their families.

He talked about his years as a chef at Saltgrass Steak House and his trips to Montana and Texas on ranch visits, interrupting himself often as a particular photo would flash onto the screen, then continuing his story of using the equivalent of 140,000 head of cattle in the last 10 years at the restaurant. They served enough potatoes at Saltgrass to fill the equivalent of three football fields, stacked 3 feet high, he explained.

Rosser told stories to relate his feelings of personal connection to the ranchers he and his wife had visited, and to his sincere conviction in the superiority of the Certified Angus Beef® (CAB®) brand. He emphasized he didn’t want the attendees to think he was expressing this admiration for them and the product they produce as a compliment just for the convention, but rather as an educated and experienced advocate for the best of steaks.

Talking about his experiences with his brother-in-law and his nephew, Rosser asked the crowd if they knew what FFA really stood for and then answered his own question — “Fathers Feeding Animals.”

After his presentation he answered a couple of questions from Larry Corah, vice president for supply development for Certified Angus Beef LLC (CAB). Rosser talked about adjusting to larger ribeye steaks in the restaurant business, particularly as to the way he has to cut them and how the steaks look on the plate. He noted that while he understands that cattle are larger now, and it makes sense on the producer side to have larger cattle, it does create some challenges at the restaurant level.

As for his takeaway from visiting with ranchers and learning about the people who produce CAB, Rosser said, “It’s their dedication to their animals and their families.”

As to pricing in the restaurant in view of the rising costs of quality beef, Rosser suggested new products from previously underutilized parts of the beef animal, perhaps a new cut that could be used in place of cuts that are currently more expensive in a restaurant setting.

Rosser ended his energetic and enthusiastic presentation by asking to take a “selfie” with the audience.

Rosser spoke Wednesday, Nov. 5, during the Angus University program featuring "A Story of A Steak." This extension of the award-winning series of articles in High Plains Journal and segments on The Angus Report was sponsored with support of Merck Animal Health. For more information about the Angus Means Business National Convention & Trade Show, visit www.angusconvention.com.


 

Editor's Note: This article was written by staff or for the Angus Journal®. It is available for reprint upon request to editor Shauna Hermel. Photos are available upon request.

ANGUS MEANS BUSINESS. The American Angus Association is the nation’s largest beef breed organization, serving nearly 25,000 members across the United States and Canada. It provides programs and services to farmers, ranchers and others who rely on the power of Angus to produce quality genetics for the beef industry and quality beef for consumers. For more information about Angus cattle and the American Angus Association’s programs and services, visit www.angus.org.