Boots crunch in snowy pastures. Aprons tied tight in the kitchen. And conversations of beef fill the air. Bringing together the next generation of cattlemen and women and chefs, the Certified Angus Beef "Connecting the Culinarian and Rancher" event fosters a deep connection between opposite ends of the beef supply chain.
Cuisine with chef coats, cowboy hats
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The culinarian and rancher students in the kitchen, work together to prepare their shared meal using underutilized cuts.
Students dive in to learn more about beef fabrication from Daniel Clark, Certified Angus Beef meat scientist.
Ranching students share their perspective while visiting a farm.
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