This week on the MeatsPad, we feature Dr. Daniel and Diana Clark from the Certified Angus Beef®brand. Today we dive into the specifications of the CAB program and to discuss about the uniqueness of CAB and what makes it a very successful brand.
Daniel and Diana Clark engage and teach partners about beef quality and meat science at the brand’s Culinary Center and meat labs across the country. The trainings they develop allow retailers, distributors and chefs to experience beef fabrication and the brand’s science-based specifications through hands-on activities. Beyond the meat labs, Daniel enjoys data mining to grow overall knowledge of beef while Diana tackles consumer research to better understand the people who consume it.
Meat our guest: Originally from Illinois, the dynamic duo attended the University of Illinois. Diana finished with a bachelor’s and a master’s degree in animal science, specializing in meat science and muscle biology. Daniel did the same, and then added a doctorate degree in animal science before the couple moved to Wooster, Ohio. With experience on meat judging teams and in academic research, they’ve each taught classes at The Ohio State University Agricultural Technical Institute (ATI) and worked in the industry, from leading quality and safety compliance for meat companies to developing a food-safety certificate program for ATI.
Today you will learn about:
1. What makes CAB CAB?
2. 10 specifications
3. #1 Marbling
4. Consistency is key
5. Culinary center
6. Cutting alternatives
7. Graduate school experience
