Featured Chefs

Our featured chefs rely on the high quality of 1855 Black Angus.

Q & A with Mike Suttles

How do your customers respond to having 1855 beef on your menu?

Being single sourced Angus, the guest is confident in knowing they are getting a quality product. Our staff is trained to inform the guest regarding the importance of single sourced Black Angus.

How does the fact that it’s Angus affect the eating experience?

Angus tends to marble naturally, much better than most breeds. Sizing is very consistent, so cutting a nice thick NY strip or ribeye, knowing that I will get enough marbling, is done with ease.

How do you like to prepare the cuts you use?

We are a steakhouse, so we broil with 1100 degree broiler, season with just Spanish sea salt, brush with beef fat drippings and that’s it.

How does 1855 beef compare to other premium (Upper 2/3 Choice & Prime) programs?

I switched to 1855 because of the consistency. Always coming out of Grand Island, I know what I am getting.

Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what’s your favorite cut of 1855 beef to prepare: Favorite non‐typical/unique cut?

Spinalis!! We get it in every once in a while.

Do you have a favorite wine to pair 1855 beef with?

Italian Barrolo

What’s your favorite dish or type of cuisine to cook/eat why?

I love cooking close to home, so going local is my favorite cuisine. I like what is fresh and in season, letting flavors stand on their own, charring vegetables for flavor, putting a nice bark on a ribeye, all very simple techniques.

How would you define your cooking style?

Simple, refined, clean, not one for over saucing or complicating a great quality protein.

What are your top 3 to 5 tips or suggestions you’d give novice cooks or cooks at home?

Take your time, and have fun. Cook with the heart, and no short cuts!

What’s your favorite ingredient?

Hatch chili honey vinegar! I would put that on everything if I could!

What do you enjoy most about being a chef?

Watching nightly as people eat the food I love.

What would you choose as your last meal?

Beef ribs, coleslaw, and my enemy, fresh cut fries! Wash it down with nice Malbec, and I am good to go.

How long have you used 1855 beef?

Over 3 years.

What do you like about 1855 beef?

The deep beef flavor, consistent sizing and marbling. More than anything, the assurance that I am showing our operators the very best!

How do your customers respond to having 1855 beef on your menu?

Customers appreciate that the operator cares enough about their experience to serve premium beef. It shows your desire to serve the very best!

How does the fact that it’s Angus affect the eating experience?

Well, Angus has been a “buzz word” for several years. However, Angus—with its superior marbling, flavor and incredible tenderness—definitely affects each guest’s eating experience.

How is Angus beef different than other beef?

The marbling, which makes it much more tender, as well as juicy.

Why is offering Angus beef on your menu important to you?

It shows our commitment to guest satisfaction; our desire to serve the best.

What 1855 cuts of beef do you use?

Ribeye, Strip, Tenderloin, Top Butt

How do you like to prepare those cuts?

I am a big fan of letting the beef shine. Simple Kosher salt and coarse black pepper on the grill. I do like to roast and pan sear, as well.

How does 1855 beef compare to other premium (Upper 2/3 Choice & Prime) programs?

I believe, by 1855’s performance, it’s just a better product. I appreciate the fact it comes out of only one plant compared to 30+ plants. I also am a big fan of their marketing of this great product.

Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what’s your favorite cut of 1855 beef to prepare: Favorite non-typical/unique cut?

I love the Coulotte muscle off the Top Butt. It’s a nice bias cut; the second most tender cut of meat on the beef. It is such a great product with multiple applications.

Do you have a favorite wine to pair 1855 beef with?

Cabs work well with the bold flavor of 1855.

What’s the perfect doneness (Rare, Medium, etc.) and why? Brings out the flavor the most?

I’m a perfect medium guy. The texture, juiciness and flavor are fabulous at a perfect medium.

What’s your favorite dish or type of cuisine to cook/eat and why?

In addition to 1855, I’m an advocate of fish. I believe people who don’t like fish have had it prepared improperly or handled improperly. I love a nice grilled red snapper with a beef medallion. Also, shrimp with beef; it’s a simple marriage of flavors.

How would you describe your cooking style?

Fresh flavors. Let the product speak through the dish. I like to create complex flavors using simple ingredients. Let the protein and fresh ingredients shine; these are the best flavors!

What influences/inspires you and your cooking style?

I am a disciple of Chef Thomas Kellers. I love his story and his style, which is to use the freshest ingredients to create natural layers of flavors.
What are your top 3 to 5 tips or suggestions you’d give novice cooks or cooks at home?
1) Don’t be afraid! Cook what you like. 2) Get organized; prep is important, and a plan or menu even MORE important. 3) Create YOUR dish; make it yours with your flavors 4) Use FRESH whenever possible. 5) Most importantly, bring your friends and family “Back to The Table.” Food is a facilitator, so enjoy that time together.

What’s your favorite ingredient?

Obviously, garlic (lol). I also love smoked paprika, honey and srirracha.

What do you enjoy most about being a chef?

Teaching and helping people create their own flavor. Preparing that “great meal” for folks and watching their enjoyment.

What’s in your fridge at home?

Chopped garlic, eggs, some cod fillets, fresh veggies, juice and a few Stellas.

What would you choose as your last meal?

New York strip, topped with grilled shrimp in a scampi sauce, fresh sautéed veggies and smoked gouda smashed potatoes.

What do you like about 1855 beef?

Consistency. 1855 beef is consistent, tender and simply a great product.

How do your customers respond to having 1855 beef on your menu?

They appreciate the great cuts and flavor profile. I don't add a lot because it doesn't really need anything. The rich flavor of 1855 is delicious without a lot of seasoning.

Besides a traditional steak (NY Strip, Ribeye, Filet, etc.), what's your favorite cut of 1855 beef to prepare: favorite non-typical/unique cut?

Short ribs. They braise really well and are a nice, hearty option for the fall.

What's your favorite ingredient?

A good onion. I couldn't do without it in the kitchen.

What's in your fridge at home?

Good craft beer, at least four different kinds. And always great cheeses.

What would you choose as your last meal?

Spaetzle with unbelievable cheeses and smothered with caramelized onions.

What are your top 3 to 5 tips or suggestions you'd give novice cooks or cooks at home?

1. Before you host a party, try it on your own.
2. Make sure your grill is hot.
3. Good beef doesn't need a whole lot, so don't overdo it with spices.
4. Sear the steak to seal the flavor inside.