The journey to deliver high-quality and safe beef requires collaboration from pasture to plate. At each step of the process—from the beef farmers and ranchers who raise beef and abide by Beef Quality Assurance standards to the chefs and restauranteurs who prepare beef in their restaurants there is a strong commitment to delivering high-quality beef that consumers love. That’s why Beef. It’s What’s For Dinner. in partnership with Chef’s Roll brought beef farmers and ranchers together with chefs. This video series takes chefs across the beef lifecycle to get a first-hand look at the care that goes into creating high-quality beef. But the journey for quality beef doesn’t stop at the farm or ranch. Watch as the farmers and ranchers then go to the chefs’ restaurants to see how they prepare some of their most popular beef dishes bringing the Beef Quality Assurance program from Pasture-to-Plate.
Executive Chef Ryan Clark of Casino Del Sol meets Santa Fe Ranch Manager Dean Fish to learn about environmental stewardship, management of the land and water resources as well as proper cattle handling techniques to ensure animal safety. Chef Clark shares with Dean how he makes his popular Cowboy Ribeye that he currently serves in his restaurant.
Executive Chef Kathryn Mathis of BackdoorBBQ takes an educational tour of a 4th generation cattle feedyard in Oklahoma with feedyard manager Tom Fanning who shows her how an excellent beef product is ensured by the dedication to quality control and animal welfare. Later on, Chef makes her contest-winning smoked pastrami sandwich for Tom that features 14 hour smoked pastrami, jalapeno cornbread, pickles, red onion, and swiss cheese.
Executive Chef Mark Keiser of Oak Steakhouse knows how important it is for chefs to see where their food comes from. He visits the 3rd generation owner & farmer Kristy Arnold at her cow-calf farm in Georgia where she explains the significance of protecting the health and wellbeing of her cows to ensure a both high quality of life for the animals and a high quality beef product.
Executive Chef Shawn Smith of Coynes Restaurant visits Kim Brackett of Brackett Ranch in Idaho to see where and how beef is produced, and experience first-hand the high quality of care the cattle receive. Kim explains that prioritizing animal welfare is the right way and only way to ensure quality beef. Later, she visits Chef Shawn at his restaurant where he prepares "Butler Steak Risotto" with flatiron steak, blue cheese risotto, grilled asparagus, topped with tabasco gastrique and sea salt.
Chef Bob visits Jamie, who has a hearing impairment, at Sonoma Mountain Beef Company where she shares the importance of practicing Beef Quality Assurance - from vaccinations to handling - for the welfare of her cows and a quality beef product. As a rancher Jamie values the quality of life for all the cattle and how important it is to make sure they are very well taken care of, well fed and receive the right nutrients. She then visits Chef at his restaurant where he shares his popular Pimento Cheeseburger, made with her local fresh ground beef, pimento cheese that is made with aged white cheddar, heirloom sweet peppers, pickled cabbage slaw, and a Parker House style bun.