FORK & CORK: Where's The Beef?

The real beef. The kind that can only be found in Certified Angus Beef ^® and only served at six local Fayetteville restaurants who carry the Certified Registered Trademark.

Why might you want this kind of beef, you ask? Because it's pure beef. No additives, no growth hormones, free of antibiotics and pure all natural beef. You won't find it at your local grocery store, it's just not sold in grocery stores. Although you can be fooled into thinking that's what you are buying.

Buyer beware, if it says 'Angus Beef or Black Angus Beef' it is not Certified Angus Beef ^® and therefore full of added hormones, chemicals and antibiotics that transfer to the beef affecting not only the taste, but your health as well.

Here's the scoop on where to go, who has it, and that it's proven Certified Angus Beef ^® or 'CAB' as it's called. One glance at their website will tell you.

- 405 Hay St.

Scrub Oaks Restaurant - 5780 Ramsey St.

- 1240 Fort Bragg Rd.

- 2620 Raeford Rd.

- 1926 Skibo Rd.

- 5 locations through out Fayetteville.  

Certified is the original brand of fresh beef, brought to you by farmers and ranches across America since the cattle first appeared in 1873. Four head of cattle were brought over from Scotland.

Having landed in early America by a rancher, the Angus cows were brought to market in Kansas City. They were mocked however by other ranchers for being hornless in a time when cattle were longhorn and shorthorn only. Soon after tasting the beef, ranchers and butchers alike accepted them as being pure Angus herds and they were converted to the point where the Angus cows were prized. They might have been hornless and pure black, but they beat American herds hands down in exceptional taste and quality.

The marbling throughout the meat is fine and textured rather than thick and gritty or tough to the bite. This of course made for a perfect grilling steak and the Black Angus Herd remained pure by the ranchers. Occasional cross breeding lead to a less lean, less perfect marbling and lesser taste which is what you can purchase in your grocery store. However the best beef for any foodie's palette is the one brought over in 1873 and finely accepted throughout America, to the degree of being incorporated in 1978 to be Certified Angus Beef ^® It has to pass strict testing and be declared to be Heart Healthy as well by the FDA. This certification must have no hormones, antibiotics, chemicals and the cattle must be traceable to the place of birth. Ranchers must prove the beef is minimally processed with great strides taken on the cattle eating nothing but a vegetarian diet from top-quality grains, forages and essential nutrients.  

Real Beef. It's what's for dinner. You can taste it at any one of our fine establishments throughout greater Fayetteville. Cheers!