Sabrage is a technique used to open a bottle of champagne during ceremonial occasions. But it seems that any occasion that brings people together for good company and good food drives Chef Tony Biggs, director of culinary arts at Certified Angus Beef LLC (CAB), to break open the bubbly with his own ceremonial saber.
“It’s all about the people,” Biggs said. “Really, I spend every day connecting with partners who visit the Culinary Center, or consumers looking for the best bites of food at an event. Hearing their stories, understanding their culture and sharing my passions — that’s what fuels me and challenges me to continue elevating meals.”
So, it looks like Chef Tony has much to celebrate as an ambassador of a brand that is synonymous with success and premium beef — CAB.
MEAT+POULTRY: Talk about your journey and how you became a chef. What inspired you to pursue a career in the culinary world?
Biggs: I first knew I wanted to be in the culinary world when I was 8 years old. My grandma took me to my first true fine dining restaurant in NYC and I was blown away by the waiters in tuxedos serving duck a l’orange. I was awestruck by the pageantry, and the impact it had on diners.
As I grew up, I worked various service industry jobs in New England, eventually becoming a singing waiter at my father’s Buffalo, NY, restaurant. It was there that one of his chefs encouraged me to attend culinary school. I made my way to CIA’s [Culinary Institute of America] Hyde Park campus and the rest is history. I absolutely feel that the culinary world is exactly where I was born to be.
M+P: As the Director of Culinary Arts at Certified Angus Beef, what are your primary responsibilities and how do they align with your passion for cooking and high-quality meat?
Biggs: The Certified Angus Beef Culinary Center is all about educating and inspiring. In my role, I welcome our partners and prospective partners from all around the world and invite them to learn more about our business and showcase what culinary achievements are possible with the best beef. I also travel quite a bit to cook at events like CIA’s Worlds of Flavor and Cayman Cookout, representing the brand and “wowing” partners and consumers with the best beefy bites.
One of my true passions is open fire cooking. I’ve been inspired by so many different chefs from around the globe who started this trend. I love the smoke and char flavors, and the dedication to technique to get it exactly right. I actually made an open fire beef and seafood paella for 300 people at last year’s Cayman Cookout. It was a labor of love, and quite popular with attendees.
M+P: What do you find most rewarding about working with Certified Angus Beef, and how has it shaped your culinary philosophy and approach to creating dishes?
Biggs: It’s all about the people. Really, I spend every day connecting with partners who visit the Culinary Center, or consumers looking for the best bites of food at an event. Hearing their stories, understanding their culture and sharing my passions — that’s what fuels me and challenges me to continue elevating meals.
I’m also inspired by my past travels and experiences and try to bring that creativity to our Culinary Center every day. A great (and popular) example is Mansaf, a traditional Jordanian recipe. Typically prepared with lamb, we use beef shanks. It’s a great way to showcase the versatility of high-quality beef. We’ve built our chef team at the brand with so many unique perspectives and strengths — we always let the beef shine, but our culinary talent is truly one of a kind.
Source: Certified Angus Beef M+P: Are there any particular culinary experiences or defining moments in your career that have had a significant influence on your style and expertise as a chef?
Biggs: I’ve been so fortunate to have many memorable and life-changing experiences in my culinary journey so far. As my first externship, I spent two years cooking on an oil rig in the North Sea. I’m not sure I took away any culinary masterpieces, but that absolutely instilled the idea that “if I can cook there, I can cook anywhere.”
I’ve also had the honor to be a private chef for a royal family in Jordan, the executive chef at the Tokyo American Club in Japan, and general manager for the Fort Ilocandia Resort in the Philippines.
Today, I love bringing forward inspiration from Middle Eastern and Asian cuisines that are reminiscent of the time I spent cooking in those various countries.
M+P: Beyond your role with Certified Angus Beef, what are some personal culinary interests or projects you’re currently involved in or passionate about?
Biggs: On a weekend you’ll find my wife, Candy, and I at our favorite Chinese restaurant in Cleveland, or making our own soups or poke bowls at home.In my personal time, I’m also writing a collection of stories from my culinary career, highlighting my favorite moments, great chefs and friends I’ve met along the way, and including favorite recipes.
M+P: How does the quality of meat play a crucial role in the overall dining experience, and what are some specific ways it can impact diners’ perceptions of a foodservice establishment’s food?
Biggs: We know that consumers are looking for high-quality meals and exceptional dining experiences. With the continued rise of technology and social media, everyone is a food critic and looking to share their meals with friends and followers. That’s why so many restaurants serve Certified Angus Beef cuts — it promises consistent high quality, which means return diners for those restaurants.
M+P: In the foodservice industry, how do you balance the cost of high-quality meat with delivering value to consumers?
Biggs: The most important thing to remember is that through all of our research across foodservice and retail, we know that consumers are willing to pay more for an exceptional eating experience. As part of the cost/customer satisfaction balance, we’ve seen a lot of restaurants innovate dishes with lesser used cuts, like sirloin flap, and actually trade up from Certified Angus Beef cuts to Certified Angus Beef Prime cuts. It’s a great way for restaurants to balance menu costs while continuing to impress guests and exceed quality expectations.
M+P: What specific cuts or grades of meat do you find most important for a foodservice establishment’s success, and why?
Biggs: We’re seeing a trend in global cuisines, which having cooked across a few continents, is really exciting to see. I also love the opportunities that come with embracing global cultures and flavors. It’s the perfect time for chefs to get away from traditional, big middle meats, and instead get creative with other cuts that are popular in each culture. For example, we’re seeing short ribs with Korean inspired applications.
M+P: How does the CAB brand ensure consistency and quality, and how can it benefit foodservice and consumers alike?
Biggs: All Certified Angus Beef cuts meet our 10 strict quality standards that ensure the same dedication to flavor, tenderness and juiciness in every bite. At foodservice, this means chefs can depend on the product that is coming in, knowing each cut is going to perform the same and satisfy diners. For consumers, this takes the confusion out of purchasing beef. They know they can look for our logo and be satisfied with their purchase. From the meat case at their local retailer, to the restaurants they visit in town or across the country and internationally, the Certified Angus Beef logo is a promise of quality.
M+P: Can you discuss any sustainability or ethical considerations related to sourcing high-quality meat for the foodservice industry, and how these factors impact consumer choices?
Biggs: Certified Angus Beef works with farmers and ranchers who are dedicated to humane animal care and climate friendly practices. As a chef, it’s important to me to know that not only am I working with a high-quality product, but my work honors the dedication of ranchers who raise cattle to the highest standard with care in mind. I’ve personally visited a number of ranching families and seen this dedication in person — it’s outstanding and something I think about every day. We know that consumers today care about sustainability, and we agree: beef tastes better when it’s raised by family farmers and ranchers who prioritize caring for the land, the cattle and the community.
Source: Certified Angus BeefM+P: What are some best practices for menu design and marketing strategies that leverage the use of high-quality meat to attract and retain customers?
Biggs: We like to say, “the best beef comes with back up,” meaning we have an entire marketing team dedicated to helping partners market and promote their Certified Angus Beef offerings. Our partners call out their Certified Angus Beef dishes on their menus and promo materials, usually with our full color logo, because we know that resonates with diners. It’s a logo they know and trust and come back to time and time again for quality.
M+P: In terms of consumer trends, how have preferences for meat quality evolved over the years, and how do you anticipate they will continue to change?
Biggs: Consumers continue to appreciate and seek out high-quality beef more than ever, and we don’t expect that to change any time soon. We also understand that consumers want choices, which is why we launched Certified Angus Beef Grass-Fed earlier this year. While fairly limited in supply, we want to offer shoppers a grass-fed option that meets our high standards for flavor and juiciness. As a chef, I was blown away by the marbling and performance... it really is grass-fed beef that tastes great.
M+P: How does the sourcing and preparation of high-quality meat contribute to reducing food waste and improving sustainability in the foodservice industry?
Biggs: I think high-quality beef naturally leads to a greater appreciation for the product as a whole and the value of every ounce of beef. The barbecue community and the value of a Certified Angus Beef brisket is a great example. Pitmasters are using the trim in sausages, and then using the rendered fat to replace their fryer oil or make other products like a smoked beef fat mayo. It’s exciting to see culinary innovation coinciding with sustainability in this way.
M+P: What advice do you have for chefs and restaurant owners looking to source high-quality meat on a consistent basis while managing costs?
Biggs: My advice is to be committed to and “all in” on quality. Offering Certified Angus Beef cuts means as a chef, you don’t have to worry about the product — it’s going to impress your diners every time. build a relationship with your distributor and leverage their market insights. I strongly suggest looking into your distributor’s portion cut options so you can take that labor off your team and have them focused on putting out incredible plates.
M+P: How do you see technology and innovation, such as sous-vide cooking or dry aging, playing a role in enhancing the quality of meat in the foodservice industry and elevating the dining experience for consumers while also educating them?
Biggs: A lot of these emerging trends are about elevating offerings and dialing in on perfection. A sous-vide application ensures perfect doneness on a premium cut. From hind shanks to tomahawks, it guarantees a perfect cook that customers will love. Dry aging elevates an already quality experience. It’s artisanal and concentrates flavors for a really unique and impressive presentation.
M+P: Finally, what are some emerging trends or innovations in the foodservice industry that are specifically related to CAB?
Biggs: Today, we’re focused on the idea of making each bite spectacular. We know that consumers are looking for multiple palate experiences; we’re spending time innovating around this idea and encouraging our restaurant partners to do the same.
Our Annual Conference welcome party dinner is the perfect example: we had multiple stations utilizing different Certified Angus Beef cuts and cooking methods. We had a Josper grill going which prepared 70 tomahawks in two hours, dual cleavers chopping a chuck roll, and gold leaf finishes on a bulgogi-style spinalis skewer. With high-quality beef, the options truly are endless for creativity and showmanship.
