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ROASTING RESOURCES
LET US HELP YOU WITH YOUR ROASTING NEEDS!<br />
Download more resources: Marketing.CertifiedAngusBeef.com<br />
Contact the customer solutions team for assistance or to place an order:<br />
Email - cs@certifiedangusbeef.com<br />
Phone - 330-345-0809<br />
MULTI-MEDIA<br />
ROAST LABEL<br />
ROAST IT<br />
Herb Rub (for 4-lb. roast)<br />
4 tsp. dried oregano<br />
4 tsp. dried thyme<br />
2 tsp. crushed dried rosemary<br />
2 tsp. coarse kosher salt<br />
1 tsp. coarsely ground black pepper<br />
1 tsp. dry mustard<br />
For roasting recipes and tips,<br />
download the free app - Roast Perfect.<br />
Twelve Roasts<br />
There’s a Certified Angus Beef ® brand roast for every taste and every table.<br />
STRIP ROAST<br />
TENDERLOIN ROAST<br />
of Christmas<br />
BONE-IN RIB ROAST<br />
TOP SIRLOIN ROAST<br />
TOP SIRLOIN BRAZILIAN LONDON BROIL<br />
EYE OF ROUND<br />
Social Media<br />
Check out the comprehensive, online library. When you post, tag the brand:<br />
@CertifiedAngusBeef<br />
Combine and apply before cooking.<br />
Scan to roast.<br />
BOTTOM ROUND ROAST<br />
COOKED RIB ROAST<br />
PSMO TENDERLOIN ROAST<br />
Digital Assets<br />
Inventory Number: 21-RST<br />
Labels per roll: 500<br />
Size: 2” x 4.5”<br />
Cost: Free to retailers<br />
TOP ROUND ROAST<br />
BONELESS CHUCK EYE ROAST<br />
BONELESS ENGLISH CUT ROAST<br />
CONSUMER CONTESTS<br />
Celebrate roasting season by offering your customers<br />
a chance to win a roast!<br />
It’s the<br />
ROAST WONDERFUL<br />
time of the year<br />
BE THE HOST<br />
WITH THE ROAST<br />
Enter for your chance to win a<br />
Certified Angus Beef ® rib for your holiday meal.<br />
Register in store Dec. 1 - 20, 2021.<br />
Use the :30-second holiday commercial on TV,<br />
social media, digital ads, etc. It’s customizable<br />
with your store’s information.<br />
Highlight the Roast Perfect app with your<br />
staff or customers with a quick video clip.<br />
HOLIDAY<br />
ROAST<br />
GIVEAWAY!<br />
Entries will be accepted<br />
Dec. 16 – Jan. 5, 2022. Random<br />
winners will be drawn weekly!<br />
Need help cooking it?<br />
Download the free Roast Perfect app today!<br />
Use roasting tip audio spots for your next radio<br />
spot, in-store PA announcement or on-hold<br />
messaging.<br />
London Broil<br />
Download the Free Roast<br />
Perfect App for easy to<br />
follow recipes.<br />
Share quick recipe and cooking tip videos<br />
with your customers, in-store or online.<br />
2 3
ROAST PERFECT<br />
ROASTING RESOURCES<br />
E-COMMERCE ROAST IMAGES<br />
Increase sales with high-resolution roast images on your e-commerce site.<br />
Ironman Sign (In stock)<br />
BECOME A<br />
ROASTING PRO<br />
Scan to get the<br />
Roast Perfect app.<br />
NOT SURE HOW<br />
TO ROAST?<br />
Roast Perfect<br />
can help with that.<br />
Even rookies can<br />
ROAST PERFECT!<br />
1. Download the app.<br />
2. Follow the directions.<br />
3. Bask in roasting glory.<br />
Strip Roast<br />
Bone-in Rib Roast<br />
Scan to get the app.<br />
Case<br />
Cling<br />
(In stock)<br />
Scan to roast<br />
like a pro.<br />
CertifiedAngusBeef.com<br />
CertifiedAngusBeef.com<br />
NOT SURE HOW TO ROAST?<br />
Download the Roast Perfect app.<br />
Web<br />
Banner<br />
Ad<br />
Facebook Posts<br />
How to<br />
Promote<br />
1. Make sure all Certified Angus Beef ® brand items are<br />
identified as “CAB” on your receipts for easy<br />
redemption. Your customers will earn 10 points<br />
for every $1 they spend.<br />
Circular Ads<br />
2. Promote Steakholder Rewards to your customers<br />
with posters, ads and digital posts. You can find<br />
these resources and more on Licensee Services.<br />
NOT SURE HOW<br />
TO ROAST?<br />
Roast Perfect can<br />
help with that.<br />
It’s the<br />
ROAST WONDERFUL<br />
time of the year!<br />
Scan for help with<br />
roasting or visit<br />
CertifiedAngusBeef.com<br />
Block Ads<br />
PERFECTION NEVER<br />
TASTED SO GOOD<br />
Bone-in Rib Roast<br />
3. Register as a member yourself at<br />
Rewards.CertifiedAngusBeef.com to earn points<br />
and redeem great rewards.<br />
JOIN<br />
Bone-in<br />
Rib Roast<br />
Garlic and<br />
Rosemary Studded<br />
Strip Roast<br />
Scan for help with roasting or visit<br />
CertifiedAngusBeef.com<br />
You can turn your points into prizes! Following these three<br />
steps is as easy as eating a grilled ribeye:<br />
1. Sign up.<br />
2. Buy your Certified Angus Beef ® favorites<br />
to earn 10 points for every $1 spent on<br />
qualifying purchases.<br />
3. Redeem great rewards!<br />
NOT SURE HOW<br />
TO ROAST?<br />
Join now to earn<br />
sizzlin’ rewards!<br />
Rewards.CertifiedAngusBeef.com<br />
Scan to get the app.<br />
Scan to get the app.<br />
Scan to download the<br />
Roast Perfect app.<br />
Garlic and<br />
Rosemary Studded<br />
Strip Roast<br />
CertifiedAngusBeef.com<br />
4 5
ROASTING<br />
SURVIVAL GUIDE<br />
Troubled by tenderloin? Stressed over seasoning? Stewing about roasting?<br />
Rest easy, roast master. We’ve got you.<br />
Scan the QR code to<br />
download the FREE app!<br />
ROASTING SURVIVAL GUIDE<br />
Help your customers pick and prepare the perfect roast<br />
with this pamphlet.<br />
PICK THE PERFECT ROAST<br />
HOW BIG IS THE GROUP<br />
AT YOUR TABLE?<br />
Just a few.<br />
Like Goldilocks: just right!<br />
We have a big family.<br />
DO YOU WANT<br />
LEFTOVERS?<br />
Not too many.<br />
WHAT’S MORE<br />
IMPORTANT:<br />
FLAVOR OR<br />
TENDERNESS?<br />
Love me tender.<br />
Flavor is king.<br />
TENDERLOIN<br />
ROAST<br />
PRIME RIB<br />
As tender and elegant<br />
as it gets. Lean with<br />
mild flavor. Buy a<br />
whole tenderloin<br />
for a large group<br />
or ask your butcher<br />
for a center-cut<br />
chateaubriand if a<br />
small portion is in<br />
order.<br />
The king of beef<br />
roasts. Richly<br />
marbled, robustly<br />
flavored and naturally<br />
tender. Also known as<br />
a rib roast or ribeye<br />
roast, it’s available<br />
bone-in or boneless.<br />
Either way, it makes a<br />
grand impression.<br />
DIGITAL MEAT<br />
THERMOMETER DISPLAY<br />
Holds 30 instant-read, digital thermometers.<br />
At $6 per thermometer, it’s just $180 per shipper.<br />
Suggested retail price is $9.99 – earning a 40% margin.<br />
Run a sale at $8.99 per unit and earn 33% margin.<br />
Brought to you by the Certified Angus Beef ® brand<br />
and the free Roast Perfect app<br />
FREEZING<br />
AND THAWING<br />
FREEZING<br />
Your goal: create an airtight seal and keep as much air out<br />
as possible. Wrap beef tightly in foil or butcher paper, then<br />
seal in a plastic bag, squeezing out as much air as possible.<br />
HOW MUCH SHOULD I BUY?<br />
As a general rule of thumb: 8 oz. per guest. Add a<br />
pound or two to the total if you want leftovers or have<br />
a bunch of big eaters at your table. Better yet, the free<br />
Roast Perfect app has a calculator that will help you<br />
precisely choose the right size based on your preferred<br />
cut and number at your table.<br />
Duh. Yes.<br />
SPLURGING, OR<br />
LOOKING FOR<br />
SOMETHING<br />
COST-EFFECTIVE?<br />
We’re going all out.<br />
I’m all about value.<br />
INCREASE YOUR<br />
INSTAGRAM-ABILITY<br />
DO YOU WANT<br />
TO KEEP IT<br />
SIMPLE OR<br />
DRESS IT UP?<br />
Spread the rub.<br />
Salt and pepper, please.<br />
TOP SIRLOIN<br />
ROAST<br />
STRIP ROAST<br />
Lean and juicy, this<br />
versatile roast is a<br />
great value and the<br />
perfect choice for<br />
a flavorful rub or<br />
glaze. If you want to<br />
get creative in the<br />
kitchen, give it a try.<br />
Start a new holiday<br />
tradition with this<br />
lean, flavorful and<br />
easy-to-carve roast.<br />
If you enjoy the<br />
beefiness of a strip<br />
steak, you’ll love this<br />
cut roasted, too. Have<br />
your butcher cut your<br />
roast small or large,<br />
depending on the size<br />
of your gathering.<br />
Profit per display = $119.70 *<br />
*At suggested retail price of $9.99 per thermometer.<br />
Certified Angus Beef will buy back any that don’t sell.<br />
Label all packages with the date and a description.<br />
Consider adding a weight, too.<br />
Roasts, like steaks, can be frozen up to 12 months.<br />
(But you’re not going to keep it on ice that long, are you?)<br />
PRO<br />
TIP<br />
THAWING<br />
The FDA recommends setting your freezer at 0˚F<br />
or lower. The faster foods freeze, the smaller the<br />
ice crystals that will develop. That means a better<br />
texture after thawing.<br />
Defrost beef in the fridge, never on the kitchen counter. Keep<br />
packages on a plate or a tray to catch any juices that might leak.<br />
(Also, it’s best to thaw beef on the lowest shelf in your fridge.)<br />
PRO<br />
TIP<br />
Plan ahead! Depending on the weight<br />
and thickness of your roast, and the<br />
temperatures of your freezer and<br />
fridge, it can take two days or more to<br />
thaw your roast.<br />
SEASONING<br />
What’s your seasoning personality? Are you a classic or a<br />
trendsetter?<br />
When you start with quality beef (i.e. lots of marbling), you<br />
don’t need to do a lot to make it taste good. A generous<br />
sprinkling of coarse kosher salt and freshly cracked pepper is<br />
the perfect way to enhance your roast’s natural flavors.<br />
However, as they say, variety is the spice of life. Show off<br />
your culinary flair with a custom seasoning blend. Flavors<br />
that go well with most roasts include:<br />
Scored: Before seasoning, use a<br />
sharp knife to make long diagonal<br />
cuts about 1/2 inch deep, and an<br />
inch apart, across the entire top<br />
surface of your roast. Turn your roast<br />
90 degrees and repeat, making a<br />
diamond cross-hatch pattern across<br />
its surface. Rub generously with<br />
your seasoning, making sure you<br />
get it into each of those cuts. As the<br />
roast cooks, it’ll develop a crunchy,<br />
flavorful scored exterior that doesn’t<br />
just look amazing, but tastes great,<br />
too!<br />
OOPS. YOU FORGOT?<br />
Don’t panic … you can still thaw your roast safely in cold water, using these tips from the USDA:<br />
1. Leave it in its packaging (it should be airtight, or put it in a leak-proof bag).<br />
• Aromatics: garlic, onion, shallot<br />
• Herbs: thyme, rosemary, parsley, sage, oregano<br />
• Sweet: brown sugar, granulated honey, maple syrup<br />
• Heat: pepper (black, white, pink, cayenne or crushed red),<br />
horseradish, ginger or mustard<br />
2. Submerge in cold water, changing the water every 30 minutes. A 3- to 4-pound roast may take up to<br />
3 hours to thaw this way.<br />
3. Cook immediately.<br />
Should I bring beef to room temperature before cooking it?<br />
We say no. Recent research shows that, contrary to popular belief, beef cooked at room temperature<br />
doesn’t cook significantly quicker or more evenly. To minimize any food safety concerns, we recommend<br />
taking it directly from the fridge and cooking it immediately.<br />
PRO<br />
TIP<br />
ANOTHER<br />
You can use fresh or dried herbs and seasonings.<br />
Just remember that you’ll need more fresh than<br />
dried to achieve the same flavor. Also, dried herbs<br />
lose their punch over time. If you don’t smell their<br />
aroma when you open them, it’s time to restock.<br />
PRO<br />
TIP<br />
The perfect ratio of salt to pepper is 2:1.<br />
Studded: Use a paring knife to make<br />
small slits, about 1 inch wide and<br />
1 inch deep, across the top of your<br />
roast. Insert a small garlic clove and<br />
sprig of rosemary in each cut, then rub<br />
the entire roast with the seasoning of<br />
your choice. This technique ensures<br />
great flavor from the inside out.<br />
COOKING<br />
Follow these simple steps to cook your roast perfectly:<br />
1. Preheat oven to 450°F<br />
2. Season roast<br />
3. Place in a roasting pan fitted with a rack, fat side up<br />
4. Cook 15 minutes<br />
5. Reduce oven to 325°F and continue roasting (time will vary<br />
depending on cut, size and desired doneness)<br />
6. Remove from oven when 5-10° lower than target temperature<br />
7. Rest before serving<br />
Note: these instructions are tested and proven for a variety of roasts, but are<br />
a general guide. If your recipe has specific instructions, follow them.<br />
ESSENTIAL EQUIPMENT<br />
• <strong>Roasting</strong> pan with a rack<br />
• Salt and pepper mills<br />
• Instant-read thermometer<br />
• Chef’s knife<br />
• Cutting board<br />
Looking for more guidance?<br />
The free Roast Perfect app<br />
includes an interactive timer<br />
that can be customized for<br />
your specific roast cut, size<br />
and doneness to ensure<br />
perfect no-stress results.<br />
RESTING, CARVING AND SERVING<br />
Give your roast a rest. Letting it relax a few<br />
minutes before serving will allow all of the<br />
flavorful juices to redistribute throughout the<br />
roast. You can tent it loosely with foil if you like,<br />
but larger roasts will stay plenty warm while<br />
resting.<br />
a. 10 minutes for roasts less than 4 lbs.<br />
b. 15 minutes for 4-10 lb. roasts<br />
c. 20 minutes for roasts larger than 10 lbs.<br />
Now, it’s time to carve. You’ll need a large cutting<br />
board and a long, sharp, non-serrated knife.<br />
1.) If you tied your roast before cooking, snip away<br />
the butcher’s twine and carefully remove it.<br />
2.) Identify which direction the grain is—the<br />
direction of the meat’s natural texture. In some<br />
cuts, this grain is very pronounced, and in<br />
others, it’s more subtle.<br />
3.) Plan your cuts to go against the grain to<br />
maximize the tenderness in every bite.<br />
4.) Using long, smooth strokes, slice the roast<br />
into thin or thick slices according to your<br />
preference. Avoid making short back-and-forth<br />
sawing motions.<br />
PRO<br />
TIP<br />
Take a page from the chefs at buffet carving<br />
stations: ask your guests if they’d prefer thick<br />
or thin slices, and how much they’d like to be<br />
served. They’ll appreciate the personal touch.<br />
DEGREES OF DONENESS<br />
Test for doneness using an instant-read thermometer. Insert<br />
it through the side of the cut, to the center, not touching any<br />
bone or fat. Remove from oven when thermometer registers<br />
5-10°F lower than your target temperature.<br />
1 Rare – Cool red center – 125°F<br />
2 Medium Rare – Warm red center – 135°F<br />
3 Medium – Warm pink center – 145°F<br />
4 Medium Well – Slightly pink center – 150°F<br />
5 Well – Little or no pink – 160°F<br />
1 2 3 4<br />
5<br />
PRO<br />
TIP<br />
CARVING A PRIME RIB<br />
Carving a bone-in roast, like a Prime Rib, doesn’t<br />
need to be intimidating.<br />
1.) Start by holding the bones perpendicular to the<br />
cutting board.<br />
2.) Hold your knife parallel to the bones, and<br />
carefully slice down to the board. When you’re<br />
done with this cut, you’ll have separated the<br />
bones from the main roast.<br />
3.) Set the bone-in portion aside and carve the roast<br />
as described above. If your guests request it, you<br />
can slice in between the bones and distribute<br />
those at the table as well.<br />
You can also separate the bones from the Prime Rib before cooking. Make the<br />
same cut described above before you season the roast, then use butcher’s twine<br />
to tie the bones back in place before cooking. After the roast has rested, snip<br />
away the twines and the bones will fall away, allowing for easy carving tableside.<br />
ORDER TODAY!<br />
Connect with our customer solutions team at<br />
330-345-0809 or<br />
cs@certifiedangusbeef.com.<br />
6 7
Contact csque@certifiedangusbeef.com or 330-345-0809<br />
for assistance with all your roasting needs.<br />
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