Featured Chef: Thomas Pivec
Our featured chef of the month, Thomas Pivec, hails from Spring Park, Minnesota, where he is the executive chef and owner of Lord Fletcher’s Old Lake Lodge. Chef Pivec brought his A-game to this year’s Signature Chef Dinner Competition, where he was challenged to create a delicious, Sterling Silver-worthy dish using the digital flexor muscle. Chef Pivec’s winning recipe was the Bordeaux braised beef muscle with truffle cauliflower purée and chanterelle mushrooms.
Click here to download the recipe and try it yourself.
Congratulations, Chef, and thanks for the delicious creations.
Make it easy to find the best.
Discerning meat lovers are already looking for Sterling Silver Premium Meats. Let’s make it easy for them to connect to your store or restaurant.
Send your customers to our Store Locator, where they can get a comprehensive listing of stores and restaurants that offer premium Sterling Silver products. They can find Sterling Silver in hundreds of locations nationwide – and that number is growing every day.
Be sure you’re on our list. To have your store or restaurant added to our locator, please send your information to Matt_Kochenower@cargill.com, or contact your Cargill sales representative for additional details.
Cargill recently hosted the second webinar of our three-part Cargill Meat Solutions Leadership Series. Led by Scott Vinson, Cargill Beef VP of Sales and Marketing, the webinar provided information about Cargill’s animal welfare practices. Vinson was joined by guest speakers Mike Siemens, Cargill Head of Animal Welfare and Husbandry; Dr. Brian Wooming, Turkey and Cooked Meats Senior Staff Veterinarian; and Dr. Candace Croney, Director of the Center for Animal Welfare Science at Purdue University. We shared our insights on emerging animal welfare issues, as well as specifics on actions we are taking around beef and turkey in regards to animal welfare. Click here for the complete Cargill animal welfare customer Q&A.
If you have other questions, or wish to obtain more information, please click here.
BEEF INDUSTRY INSIGHTS
Looking ahead to 2017
This coming year, American consumers will have an impressive amount of protein to choose from. According to the USDA, total meat production per person is expected to surpass 286 pounds – the highest level of meat production per person in history. This should have several effects, including lower wholesale and retail meat prices, less demand for imported meat, and greater competition in the protein export market. The U.S. consumer will be faced with more chicken and more pork than ever before, accompanied by more domestic beef than they have seen in several years.
Digital Assets Management System
Now it’s easier than ever for you to access the brand assets you need. We’ve created a Digital Assets Management system for our partners that provides a digital archive of a wide array of brand elements.
Want to get started? Just visit cargill.webdamdb.com today.