Arizona Rancher and Chef Collaborate
Lauren Maehling, executive director | November 3, 2020
The journey to deliver high-quality and safe beef requires collaboration from pasture to plate. At each step of the process—from the beef farmers and ranchers who raise beef and adhere to Beef Quality Assurance standards to the chefs and restaurateurs who prepare beef in their restaurants, there is a strong commitment to delivering high-quality beef that consumers love. That’s why Beef. It’s What’s for Dinner., in partnership with Chef’s Roll, brought beef farmers and ranchers together with chefs to learn about each other’s segment of the beef business.
Executive Chef Ryan Clark of Casino Del Sol in Tucson met with rancher Dean Fish, manager Santa Fe Ranch in Nogales, Arizona. In a day on the ranch, Chef Ryan learned about environmental stewardship, management of the land and water resources as well as proper cattle handling techniques to ensure animal safety. Likewise, Dean spent a day in the kitchen with Chef Ryan as he cooked and served his popular Cowboy Ribeye that he currently serves in his restaurant.
In addition to these Arizona beef-aficionados, Beef. It’s What’s for Dinner. and Chef’s Roll will be featuring four additional beef ranchers and chefs from Oklahoma, Georgia, Idaho, and California.
The stories and videos from the ranch and kitchen are featured on Chef’s Roll’s digital properties (see video below). Chef’s Roll is a global digital community that inspires culinary professionals through knowledge sharing with their 18,000 members and followers from 147 countries. They are chefs, wine professionals, mixologists and hospitality professionals. The Chef’s Roll team creates photo and video content to share with their members and social media followers as well as creating live events for chefs.
As of the first week of November, the video and Instagram Live (that aired September 28, 2020) had a reach of 1,201,000, engagement of 9,349, and 331,938 video views from Chef’s Roll’s social channels. Find Chef Ryan's Beef Skirt Steak with Mojo Criollo Marinade here.
Rancher Dean Fish and Chef Ryan Clark
This video series takes chefs across the beef lifecycle to get a first-hand look at the care that goes into creating high-quality beef. The journey for quality beef doesn’t stop at the farm or ranch. Watch as the farmers and ranchers then go to the chefs’ restaurants to see how they prepare some of their most popular beef dishes bringing the Beef Quality Assurance program from Pasture-to-Plate.
Executive Chef Ryan Clark of Casino Del Sol meets Santa Fe Ranch Manager Dean Fish to learn about environmental stewardship, management of the land and water resources as well as proper cattle handling techniques to ensure animal safety. Chef Clark shares with Dean how he makes his popular Cowboy Ribeye that he currently serves in his restaurant.