Our Story - The brand that changed beef

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MOVING FORWARD News spread throughout the state and the beef community, with the assistance of Evans and Susan Scott, who through the Ohio Poultry Association had local media connections. Etling’s idea had come to fruition, yet there was no formula for growing the brand and gaining consumer recognition. Some USDA officials questioned the brand’s authenticity, and on Nov. 1, 1978, pulled the carcass roll— essentially closing the program down. Colvin spent his next six months, with Allen and many other Angus leaders, working with the USDA to regain its approval. Their efforts resulted in the first USDA certified beef brand, G1, on April 2, 1979. The process for ensuring its quality became the framework for dozens of beef, veal, pork and lamb brands today to work with USDA to certify their own product specifications. While some of those brands also utilize Angus-influenced cattle, the Certified Angus Beef ® brand is still the benchmark for quality beef and the leader in the beef community. Through the years, meat packers and processors grew their offerings of fresh and value-added products meeting the Certified Angus Beef ® brand specifications. Production expanded into Canada in 2000, helping packers in North America today produce about 3.5 million pounds of beef per day. Additionally, the brand’s selection of premium beef for chefs and consumers includes fresh Certified Angus Beef ® brand Prime cuts, meeting nine more specifications than USDA Prime, and Certified Angus Beef ® brand Natural, where cattle are never given antibiotics nor additional hormones, and only fed a 100% vegetarian diet. Restaurants and grocery stores today may also source the brand’s products from a particular state, such as E.R. Boliantz Packing in Ashland with cattle raised on Ohio Angus farms. The brand’s full range of premium products also includes convenience items from processors like deli meats, fully cooked beef entrées, frankfurters, beef bacon and marinated cuts, all with the focus on being the highest quality product in the category. Hudson Meat Co. became one of the brand’s first processors in 1989, and today offers cooked prime rib roast. Meat processors offer a wide selection of items to meet chef and consumer needs for high-quality, easy meals. 1996 First heat-and-serve entrées available 1997 Sales reach 1 million pounds per working day 1998 First feedyard partner (Triangle H Grain & Cattle Company) 10
With USDA approval on April 2, 1979, production resumed and continued growing. G1 still signifies that the Certified Angus Beef ® brand is the first USDA-approved beef brand. President Jim Riemann (right) guided Certified Angus Beef ® brand Natural’s development and launch, with Mary Lou Bradley of B3R and Tim Hussman of Newport Meats. Meat companies, such as E.R. Boliantz Packing began in 2012 to provide Certified Angus Beef ® brand products from cattle raised in Ohio to local restaurants and grocery stores. 1999 Jim Riemann becomes executive director upon Colvin’s retirement 2000 Product certification begins in Canada 2001 Certified Angus Beef ® brand Prime and producer website (CABcattle.com) launch 11
Page 1 and 2: OUR STORY THE BRAND THAT CHANGED BE
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Page 5 and 6: A HUMBLE BEGINNING It all started w
Page 7 and 8: Discussions proceeded with the Ohio
Page 9: Mick Colvin (right) and Bill Decker
Page 13 and 14: Similar objectives internationally
Page 15 and 16: COMING FULL CIRCLE The brand’s st
Page 17 and 18: 2018 Brand honors its roots: paints
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Our Story - The brand that changed beef

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