2010 National Beef Backers

Independent: The Hitching Post I and II, Buelleton, Calif. 

The Hitching Post I and II have been serving patrons high-quality beef for almost 60 years.  Dedication to tradition and attention to preparation make its steaks truly exceptional.

The Hitching Post delivers on its promise to give its guests expertly-cooked, delicious steaks.  It works with simple preparation methods indigenous to the region that go back to the days of the Spanish Rancheros– the basic seasoning and open-fire cooking method allows the steak to speak for itself.  Patrons come from around the world to taste the renowned Oakwood smoked flavor and caramelized crust on the sirloin, filet and strip steaks, and can now order these steaks for home delivery at Hitching Post Products BBQ2YOU.com   
 
The Hitching Post has a strong partnership with the California Beef Council, working together to educate employees on the latest cutting methods for its hand-trimmed steaks and build a knowledgeable wait staff.

Chain: Homestyle Dining, LLC - operators of Ponderosa and Bonaza Steakhouses," Plano, Texas

Homestyle Dining LLC and its affiliated companies own, operate and franchise Ponderosa® and Bonanza® Steakhouses throughout the United States and around the world, proudly continuing a tradition of family-focused steakhouses that began in 1963. Over the past 48 years, the Ponderosa and Bonanza Steakhouses chain has grown to nearly 230 locations in 23 states and in 6 countries outside of the United States. Ponderosa and Bonanza operate by the philosophy that a delicious steak dinner should be affordable for the everyday family.  Delivering on that promise translates into purchasing six million pounds of beef annually. 70 percent of the Ponderosa and Bonanza menu is dedicated to beef.
 
In the summer of 2010, Homestyle Dining LLC, with the support of Ponderosa and Bonanza franchisees across the country, launched a system-wide retail campaign in the United States offering a free 6 oz. sirloin with the purchase of a regular adult dinner buffet. The campaign helped boost steak sales at Ponderosa and Bonanza and promoted a positive message on beef’s value. Homestyle Dining understands that today’s consumer will not sacrifice taste for value.  It recently launched a new line of steaks resulting in a dramatic increase in consumer appeal on taste and experience – proving that no other protein can deliver like beef.

Innovator of the Year: Red, The Steakhouse, South Beach, Fla.

For those who believe that a steak is just a steak, Executive chef and partner Peter Vauthy has proven otherwise. And celebrities, locals, industry insiders and tourists in South Beach Florida immediately began to sit up and take notice. Red, The Steakhouse set out to redefine the steakhouse concept, and the result is an exquisitely designed restaurant that serves as a backdrop for superb cuts and outstanding wines.

With two locations, one in South Beach and another in Cleveland, Ohio, steak is positioned as an integral part of the Red business model – it’s not just an ingredient.  Chef Vauthy attributes Red’s success to its cutting edge menu and excellent quality ingredients.  He uses only Certified Angus Beef prime beef in every dish from meatballs to made-to-order steak tartare, fulfilling his vision that the food should match the integrity and intensity of the entire restaurant.  Red the Steakhouse creates buzz by constantly offering fun twists on traditional steaks, like a porterhouse specially butchered into the shape of a heart for Valentine’s Day.

Red’s commitment to success is conveyed by its passionate wait staff.  Servers are empowered by the quality of the premium steaks they serve and speak directly to the restaurant’s strong relationship with its meat purveyor – providing guests with a direct connection to the product.

2009 National Beef Backers

Independent: Uncle Ed's Steakhouse, Grand Island NE

“Our entire menu is built on a foundation of layered flavors and balanced seasonings. Dedication to beef aging and attention to preparation make our steaks truly exceptional. Our high standards of quality ensure a mouthwatering, exciting and satisfying beef experience,” says Ed Sabatka, who is also the chef at Uncle Ed’s.

“Cooking with Uncle Ed” is not only a weekly radio show, it is sometimes an invitation for cattlemen friends to join Ed Sabatka on the cooking line to learn techniques of preparing high quality beef cuts. “The marbling story focuses on the ‘right kind of fat’ and we believe that the consistently perfect steak requires thickness, quality marbling, tenderness, aging, and proper cooking. On any given night, you’ll find me around the broiler or on the line coaching the line cooks on their position.”

Uncle Ed’s delivers on the promise to serve expertly-cooked, delicious steaks. “The primary objective of beef promotions in our restaurant is to allow our guests to be exposed to and experience special steak presentations normally reserved for ‘finer’ restaurants,” Sabatka explains. Their patrons appreciate the special treatment and reward Uncle Ed’s with excellent results—and bigger sales. One such promotion led to a 51 percent increase in total steak sales over the same time period from the previous year. “There’s no doubt that beef is king on our menu and the key sales driver.” http://uncleedssteakhouse.com/

Chain: Texas Roadhouse, Louisville KY

Texas Roadhouse opened its doors in 1993 and, in just 16 years, the company has grown to more than 330 locations in 46 states. G.J. Hart, President and CEO, says, “Texas Roadhouse prides itself on our high-quality beef and expert preparation. We use 100% U.S. beef, and all steaks are cut in-house daily. This commitment to quality is the backbone of our company and is what our guests have come to expect.”

Texas Roadhouse makes a special effort to honor and incent their beloved butchers. “We are so proud of our meat cutters and admire their dedication to our standards of excellence. In fact, we hold an annual Texas Roadhouse Meat Cutting Challenge—there are several rounds of competition, and one winner takes home a grand prize of $20,000 and the title of Meat Cutter of the Year,” Hart explains.

Travis Doster (left), Director of Public Relations, attended the Cattle Industry's Annual Convention to accept the National Beef Backer Award for Texas Roadhouse.  http://www.texasroadhouse.com/

Innovator of the Year: Barclay Prime, Philadelphia PA

Recognition as an “innovator” in a channel of professional menu developers is no small fete. But Starr Restaurants have a reputation for being on the cutting edge, and their contemporary-American steakhouse “Barclay Prime” is a shining example of culinary trendsetting.

This Philadelphia steakhouse represents the best in fine dining – high-quality ingredients, carefully sourced, expertly prepared, and graciously served – always with the goal of delivering “perfection” with every meal.

Consistently ranked as one of the top steakhouses in Philadelphia, Barclay Prime is listed among Conde Nast’s “Top 50 Tables,” and at the top of GQ Magazine’s  “Best Burger.”

Offering an extraordinary variety of beef dishes, it’s a place where foodies and celebrities gather to enjoy an array which includes the $16 Prime Pub Burger that’s been described by restaurant reviewers as a “compact flavor bomb,”  a $100 share-able Cheesesteak sandwich served with champagne  that’s been featured on the Today Show, the Food Network, and CBS “Grilling 101” – plus steak entrees that range from Kobe Filets and Prime Bone-in Filets, to a 24-oz. dry-aged USDA Prime Porterhouse and everything in between. Executive Chef James LoCascio says, “Barclay Prime is honored to be recognized as the Beef Backer ‘Innovator of the Year,’ and I am proud to accept this award on behalf of the entire staff.” LoCascio attributes Barclay Prime’s success to its incredible attention to detail. “The most noteworthy thing about Barclay Prime isn’t just the food, and it isn’t just the service—it’s the quality of the ingredients.”

All of Barclay Prime’s beef goes through a meticulous quality control process, sometimes lasting up to two months, before it is ever served to a guest. “We conduct regular blind taste tests, and are constantly doing cuttings and tastings. This way, we can ensure that the beef on the menu is always the best,” says LoCascio. 

Barclay Prime makes a special effort to market the beef they serve to their patrons on a personal level. “When a guest orders one of our steaks, we rely on our excellent waitstaff to talk about the relationship they have with the purveyor, or about what farm the beef is from; they lend a personal touch to the meal by telling the whole beef story,” LoCascio explains.  http://www.barclayprime.com/

2008 National Beef Backer Winners

The 2008 national winners included Cattlemens Restaurants (Santa Rosa, Calif.) in the “Independent” category, Charlie Brown’s Steakhouse (Mountainside, N.J.) in the “Chain” category and Merriman’s Restaurants (Kamuela, Hawaii) as the “Innovator of the Year.”

Independent of the Year, Cattlemens Restaurants

The Independent winner Cattlemens, is a small regional chain with eight locations in Northern California that was founded in 1968 by ranchers Pete Gillham Sr., and Pete Gillham Jr. Cattlemens Restaurants reflects the values that these ranchers brought to the restaurant business, featuring the best cuts of beef, served simply and in generous portions in a charming Western ambiance. John Frenzel, marketing director for Cattlemens Restaurants, says, “With a mouthwatering menu, innovative beef promotions and a dedication to satisfying guests, Cattlemens Restaurants has remained a place where tradition has outlasted the trendy.”

Cattlemens stands out by emphasizing value and service. “In today’s economic climate, customers still demand high quality, which is why all steaks at Cattlemens are hand-cut on premises the same day they’re served, then grilled to perfection,” Frenzel says.

Cattlemens Restaurants won top honors in the California Beef Council’s Beef Backer Award contest before being judged winner in the national contest.

Chain of the Year, Charlie Brown’s Steakhouse

Charlie Brown’s Steakhouse was delighted to receive the Chain Restaurant National Beef Backer Award. Executive chef Tom Law says, “For over 40 years, Charlie Brown’s Steakhouse has been committed to serving beef selections at an incredible value. In addition to traditional prime rib and steak cuts, we have been featuring newer beef cuts such as the Ranch and Flat Iron steaks as a way to continue offering our patrons a delicious steak at an affordable price.”

Charlie Brown’s menu is an excellent example of beef’s versatility. “From our Prime Rib French Dip sandwiches to Bourbon Flat Iron Steak, as well as beef inspired soups and daily specials, we are proud of our diverse beef selections for both lunch and dinner,” Law added.

Charlie Brown’s won top honors in the Pennsylvania and New Jersey state-level Beef Backer contests before being judged winner in the national contest.

Innovator of the Year, Merriman’s Restaurants

Merriman’s Restaurants are located on the Big Island and Maui, with a third restaurant to open this year on Kauai. The beef they serve comes from family owned and operated ranches on the Hawaiian Islands. Chef and owner Peter Merriman says, “We’re thrilled to accept the Beef Backer ‘Innovator of the Year’ award on behalf of our entire staff at Merriman’s. Beef is a central part of the upcountry Hawaii lifestyle, and our regional menu. Our partnership with local ranchers guarantees us high-quality, great tasting beef products and an authentic dining experience.”

Merriman’s Restaurants won top honors in the Hawaii Beef Industry Council’s Beef Backer contest before being judged winner in the national contest.

 
2007 National Beef Backer Winners

The 2007 national winners included Cherry Valley Country Club (Skillman, N.J.) in the “Independent” category, Logan’s Roadhouse (Nashville, Tenn.) in the “Chain” category, joined by CMAC, Inc., a franchisee and The Rex Restaurant & Bar (Billings, Mont.) as the “Innovator of the Year.”

Independent of the Year, Cherry Valley Country Club

Cherry Valley Country Club, a non-commercial establishment, won the “Independent of the Year” award by offering their patrons quality beef in a variety of applications across all menu day parts. Their exceptional commitment to serving “the best” has kept club members happy. Michael Giletto, executive chef of Cherry Valley Country Club, says, “As chefs, we look for the best ingredients to create the menus we design. I’ve found the best quality beef allows me to satisfy any diverse palate.”

Giletto’s commitment this year was not only to continue to put beef on the menu, but to promote beef to the general public, club patrons and fellow chefs. Giletto participated in a television show called, “The Digital Cookbook,” demonstrating how to prepare exceptional beef recipes in realistic time. He also shared cooking videos with a children’s TV show to help spark kids’ interest in cooking with beef. 

Cherry Valley Country Club won top honors in the New Jersey Beef Council’s state-level Beef Backer contest before being judged winner in the national contest.

Chain of the Year, Logan’s Roadhouse

Stephen Anderson, Logan’s Roadhouse senior vice president of marketing, was thrilled to receive the Chain Restaurant National Beef Backer Award. Logan’s Roadhouse takes pride in serving “craveable beef choices at incredible value.” Logan’s has implemented promotions to showcase beef such as the “Top Your Steak Off” menu category, where guests can customize their steaks as they choose, and the holiday advertisements on their menu that prompt customers to purchase gift certificates for steak.

“Logan’s Roadhouse is a great place for steak, first and foremost,” says Anderson. “It’s featured at both lunch and dinner, and our guests love it. We serve high quality, aged steaks, hand-cut fresh on the premises. From signature sirloins like the Logan and Onion Brewski to classic cuts such as our Filets and Ribeyes, Logan’s is well known for great steaks at a great value.”

Logan’s Roadhouse won top honors in the Tennessee, South Carolina and Georgia state-level Beef Backer contests before being judged winner in the national contest.

Innovator of the Year, The Rex Restaurant & Bar

The Rex Restaurant & Bar captured the “Innovator of the Year” title by preserving a 25-year tradition of serving “the best steak in town” while managing to integrate new cuts like the Flat Iron and Ranch Steak into menu applications. Owner Gene Burgad says, “Today, like 25 years ago, The Rex menu features beef as our menu mainstay. In addition to the traditional cuts, we now feature the newer cuts of beef, offering our customers a wider variety of beef items on the menu. From blackened Prime Rib to garlic roasted and bacon wrapped filets to Flat Iron, Hanger, and Ranch Steaks, as well as steaks in salads and appetizers, The Rex team is proud of their diverse, beef centered menu.”

Gene and his head chef David Maplethorpe believe in beef. “It is such a huge part of the Montana economy, and we are passionate about bringing quality beef to our Montana community.”

The Rex Restaurant & Bar won top honors in the Montana Beef Council’s state-level Beef Backer contest before being judged winner in the national contest.