FOUNDATION FOCUS FIRST RATE HOSPITALITY AND EDUCATION AT CIRCLE RANCH by Ryan Donahue, associate director of communications, California Cattlemen’s Foundation On May 16, the California Cattle Council bused a group of chefs, butchers and other hospitality professionals to Circle Ranch in Ione for the opportunity to learn about a product critical to their respective industries: beef. Circle Ranch was ideal because of its proximity to Sacramento, relative beauty and its wonderful and most hospitable owners in Tim and Jill Curran. It should be noted that hospitality professionals are a wily bunch, nocturnal and Mondays are often their day off. Despite these factors we were able to cajole them to join us for a trip to the ranch in Ione 40 miles southeast of Sacramento. We often say the best way for people to better understand ranches and dairies is for them to actually visit one. Given the relative remoteness of most of these operations, such visits are not always feasible. However, we have created a program where we bring hospitality professionals for ranch and dairy visits a few times a year with the intention of creating a better connection between producers and those that serve as the ambassadors of ranch and dairy products to the consumers. We find if we can bridge the physical distance between producers and the typically more urban hospitality professionals that wonderful things tend to happen. We met on a Monday morning in a parking lot in midtown Sacramento with mimosas and donuts, loaded onto the bus and made our way to Ione. An ancillary benefit of these outings is that the restaurant workers, butchers and other industry professionals who have demanding schedules have some time to intermingle with one another without being stuck in a kitchen or behind a counter. The mood on the bus was lively to say the least. When we arrived at Circle Ranch, we were greeted by the Currans where Tim welcomed the group and gave an overview of ranch operations. Our lunch was already on the smoker. We were given a walking tour of the ranch and were lucky to hear from Tim and Jill about many aspects of their operations. Circle Ranch is primarily a cow-calf operation though that sells seedstock, primarily SimAngus bulls. The
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Curran’s moved some of their more experienced cows to the pasture nearest the meeting space. The group took a walk into the pasture in an attempt to view the animals more closely, but the heifers maintained a healthy distance. Perhaps they’re a wily bunch as well... We sat down to a prime rib lunch and heard from Haydn Clement a technician from the Chico State Meat Lab. Haydn hosted a variety of questions about beef production, specifically addressing the processes and timelines after animals are harvested. The conversation also covered the topic of anatomy and where some of the lesser-known cuts are located and their functionality on the animal. The presentation ended with Haydn removing an aged rib primal from a cooler using it as a visual aid to explain the benefits and processes involved in aging beef. Chef and business owner Aimal Formoli was a guest on the visit and commented, “It’s easy to forget that as operators how far downstream we are in meat production... that there are complex things going on throughout the whole system and the better educated we can be on that system can benefit us in our business.” The half day we spent at Curran Ranch was mutually beneficial for the ranch and the hospitality professionals alike. Often in events such as these, one side could feel a bit put out for the effort or the time it takes. In this instance we were thanked by both the hosts and the guests. A large part of it no doubt is due to the Curran’s amazing hospitality. Another reason is that even though ranches and restaurants/ butchers bookend a complex industry, their aims are largely the same; to provide a responsibly raised and sourced product in the most delicious way possible. When asked about the Curran’s hospitality, beverage industry professional said, “It’s those little finer touches that really make for a great experience. Going out to visit Tim and Jill was incredible. With them greeting us when we got off the bus, having flowers on the table... Even Tim who seems like a generally quiet person, opened up and was incredibly humble to let us in his space.”
