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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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VIDEO-Intro to Certified Angus Beef with John Stika, President

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  • Top | #1

    VIDEO-Intro to Certified Angus Beef with John Stika, President

    In the latest addition to our ongoing AmazingRibs.com Pitmasters Club Video Series, I sit down with John Stika, President of Certified Angus Beef (https://www.certifiedangusbeef.com/).

    During the interview and in the article below, we discuss the CAB brand including its history, the various steps that go into labeling beef with the Certified Angus Beef logo, and how that beef differs from other angus beef in the market.


    Growing up, steak night at my house meant paper-thin cuts of beef that were sold at a bulk rate discount from a Styrofoam tray at the market.

    Comprised of a 60/40 blend of meat and gristle, said steaks were completely devoid of beef flavor and became bone dry as soon as they hit the grill. While cost was certainly a part of the equation, the bigger issue was a general lack of beef knowledge among consumers.

    Take a look, for example, at the Better Homes and Gardens® Meat Cook Book from 1968 and you’ll find zero reference to beef grades, internal marbling, grass or grain finishing, or various other criteria used to judge beef quality. Instead, the entire education portion of the book’s “beef steak” section is comprised of a brief steak identification chart and a steak broiling chart (a 1 1/2 inch thick steak should broil for 14 to 16 minutes for rare in case you were wondering). Further hampering the consumer’s ability to turn out a great steak was the temperature guide, noting that a rare steak should reach an internal temperature of 140°F, 160°F for medium, and 170°F for well done.

    Thankfully, we as consumers have come a long way since those days. Whether it’s education-rich cookbooks such as Meathead: The Science of Great Barbecue and Grilling by our very own Meathead Goldwyn, the wealth of today’s food related television programming and websites, or cooking forums such as AmazingRibs.com’s Pitmasters Club, the amount of useful information now available has exponentially increased the home cooks’ ability to create restaurant quality steaks .

    You’ll still find those budget cuts of yesteryear in most grocery stores today, but you’ll also find labeling and signage designed to help step up your steak grilling game.

    Among the leaders in the beef education process is Certified Angus Beef® (“CAB”). Introduced in 1978 as a means of promoting beef with consistent quality from black Angus cattle, CAB is the only brand owned by the American Angus Association® and its farmer members. In order to earn the Certified Angus Beef ® brand name, cattle must first be Angus-influenced with a predominantly black coat. According to the brand’s website, “this black hair trait is a strong indicator of Angus genetics and has become the USDA standard by which cattle are considered for all Angus brands and products. Beef that qualifies for any Angus brand, including CAB, is determined not by pedigree, but rather by traits, like hair color, that are highly associated with the Angus breed.”

    But unlike the various generic Angus labels found at some retailers, meat marked with the Certified Angus Beef ® brand seal goes far beyond the breed by ensuring 10 exacting specifications have been met. Among those are the following:

    Marbling and Maturity
    1. Modest or higher marbling– total amount of overall fat marbling for the taste that ensures customer satisfaction
    2. Medium or fine marbling texture– distribution of the white "flecks of flavor" in the beef that ensure flavor and juiciness in every bite
    3. Only the youngest classification of product qualifies as "A" maturity– for superior color, texture and tenderness

    Consistent Sizing
    1. 10- to 16-square-inch ribeye area
    2. 1,050-pound hot carcass weight or less
    3. Less than 1-inch fat thickness

    Quality Appearance and Tenderness
    1. Superior muscling- to restrict the influence of dairy cattle in the breed
    2. Practically free of capillary ruptures- to ensure the most visually appealing steak
    3. No dark cutters- again, to ensure the most visually appealing steak
    4. No neck hump exceeding 2 inches- to safeguard against cattle with more variability in tenderness

    So where does CAB branded beef lie in comparison to U.S. Department of Agriculture (USDA) beef grades such as Select, Choice, and Prime?

    While there is overlap between those grades of beef and premium brands like CAB, many of the standards above go beyond what the USDA looks for in beef. When monitoring beef processing, the USDA first inspects the meat for wholesomeness and safety, regardless of the grade or brand it may earn. From there, most beef is graded in order to provide consumers with an indication of its quality. USDA grades are primarily based on the amount of marbling – the small flecks of fat that melt during cooking and deliver flavor and succulence.

    CAB branded beef, on the other hand, must not only have at least as much marbling as the very best of USDA Choice or Prime, but must also meet the additional standards related to sizing, appearance, and tenderness.

    In all, the primary objective of the CAB brand and the ranchers it represents is to ensure that you are using the very best Angus beef each and every time you fire up the grill.
    Last edited by Clint Cantwell; December 7th, 2017, 12:51 PM.

  • Top | #2
    CAB is HQ'ed in Wooster...40 min from my house...STILL no invite!! LOL!!


    • Top | #3
      Once again the superb value of this site rears it’s head. Thanks much Clint.


      • Top | #4
        Video went blank when I tried to run it. I assume the article is the same information. My local butcher only sells CAB, always get premium cuts of meat, I'll remain a loyal customer.


        • Clint Cantwell
          Clint Cantwell commented
          Editing a comment
          Give it another shot. I think I corrected the issue.

      • Top | #5
        Video not working for me either.

        Always had excellent results with CAB and Angus Pride myself.


        • Top | #6
          Thanks for putting this information together. I always wondered, but never took the time to dig in like you have!


          • Top | #7
            Thanks Clint


            • Top | #8
              If I'm doing pulled Chuck, from Wolly World it has to be Certified Angus or some variation. If I'm just doing a pot roast in the oven, any ol' chuck roast will do.
              Last edited by Jerod Broussard; December 7th, 2017, 09:00 PM.


              • Top | #9
                The NDSU BBQ BOOTCAMP this Past Summer Was Held at The NDSU BEEF RESEARCH CENTER FEEDLOT❗️ Considerable Efffort is Expended to the Development of BLACK BALDIES (50%/50%) Black Angus/Hereford Cross Breeds❗️ Typically the Baldy has Higher Meat Yielding Carcus than either the Black Angus or the Hereford‼️ The Baldy also has a Better Feed to Weight Gain Ratio thus Lower Cost Beef Productin‼️ The Baldy is Marketed as a Certified Black Angus‼️ At a Live Weight of 1250 Lbs‼️
                From a Backyard Cremator in Fargo ND, Dan

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                Last edited by Danjohnston949; December 16th, 2017, 05:40 AM.


                • Top | #10
                  Danjohnston949 you bring up an interesting subject on the Black Baldies. My Brother in Law fed cattle for many years (50 or more?) and he often talked about them. If I remember right he liked BB a lot.


                  • Danjohnston949
                    Danjohnston949 commented
                    Editing a comment
                    Skip, My Dad was as Well! In the Late 60's - Early 70's, Mom and He Had a Small Town Meat Market (Rolla ND) and a Feedlot❗️ I recall Dad going on at Length that the Black White Faced Cattle were the Most Profitable from Both the Carcus Yield and Feed to Weight Conversion Standpoints❓
                    8th Grade Education and No Computer❓
                    🎄🎄 Happy Hollidays‼️ 🎄🎄
                    From a Backyard Cremator in Fargo ND, Dan
                    Last edited by Danjohnston949; December 16th, 2017, 09:20 AM.