Brand Update 2019: Year in Review

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volunteers, most of whom are military veterans or retired first responders who share a love of barbecue. The organization’s efforts have found a soft spot in Ollier’s heart, as he continues to engage the brand in the effort at a higher level. “The volunteers respond to such disasters because they can roll in onsite with a pit and cook for people without electricity,” he says. “It’s become more formalized over the years, and served more than 3 million meals across the country.” Most recently, volunteers have traveled outside of the U.S. borders to feed those in the Bahamas who were harmed or displaced by Hurricane Dorian. In addition to these meals at disaster sites (aka deployments), Operation BBQ Relief began The Always Serving Project, an extension of the original fund that serves military members and first responders and fights hunger; the Breaking Bread Tour, to bring awareness to hunger across the country; and BBQ Basics, where attendees learn how to barbecue. The barbecue crew’s efforts are proof of what good can come from joining forces with others, even if they prefer to smoke meat with a different type of wood or use sauces instead of rubs. It’s something many notice while attending some of the best barbecue festivals, like the Jack Daniel’s World Championship Barbecue Invitational or Memphis in May, where they seek connection and camaraderie. It’s the spirit that’s evident from one end of the table to the other. Craig “The BBQ Ninja” Verhage, at the Jack Daniel’s World Championship Invitational Barbecue, is one of many passionate meatheads in the community. The team from Macgregors Meat and Seafood of Toronto has built relationships with, and engaged, their fellow licensed independent meat companies to share ideas that build their business.
Certified Angus Beef ® brand Senior Corporate Chef Michael Ollier, second from left, hosts Operation BBQ Relief leaders at The Culinary Center: from left, Nick Woolfolk, Will Cleaver, and Sonny’s BBQ pitmaster Bryan Mroczka. A SEAT AT THE TABLE 2019 Brand Update 15
Page 1 and 2: CertifiedAngusBeef.com Volume 23 Is
Page 3 and 4: PRESIDENT’S MESSAGE A brand—any
Page 5 and 6: 2019 Brand Update 5
Page 7 and 8: ONSUMER DEMAND, AMPLE SUPPLY SPUR G
Page 9 and 10: Walter Angus, Hudson, Colo. 2019 Br
Page 11 and 12: SEAT AT THE TABLE AFrom the ranch t
Page 13: There’s plenty of room at the bra
Page 17 and 18: WE ARE THE CHAMPIONS … OF THE BRA
Page 19 and 20: Jorge Medina of Sysco South Florida
Page 21 and 22: NNOVATION IADDS VALUE Embracing opp
Page 23: GLOBAL FOOD CULTURE FUELS EXPERIMEN
Page 26 and 27: Availability, and sales, of the bra
Page 28 and 29: INTRODUCING SHOPPERS TO THE VERY BE
Page 31 and 32: Certified Angus Beef ® brand Prime
Page 33 and 34: I T’S PERSONAL Engaging loyalists
Page 35 and 36: Resources such as photos and recipe
Page 37 and 38: S HARING THE BRAND’S STORIES It
Page 39 and 40: The brand’s senior corporate chef
Page 41 and 42: THE BRAND ON THE BIG STAGE “The t
Page 43 and 44: The brand’s Corporate Chef Peter
Page 45 and 46: SEEKING SUSTAINABILITY Today’s fa
Page 47 and 48: BUILDING BRIDGES It’s one thing f
Page 49 and 50: BUILDING CONNECTIONS WITH CATTLEMEN
Page 51: Single Tree Farms, Charlotte, Mich.
Page 54: The Certified Angus Beef ® brand n

Brand Update 2019: Year in Review

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