Growing up on a farm in Jamaica, pitmaster Rasheed Philips learned from his father, who was a fisherman, how to repair nets, patch boats and cook over an open fire. Those early experiences planted seeds of inspiration, which are now flourishing. The flames sparked a desire in Philips to study simple techniques to prepare meat such as smoking and indirect cooking.
“I’ve been a pyro since I was a kid, but I learned to focus,” Philips chuckled.
A popular pitmaster as seen on Netflix’s hit series, American Barbecue Showdown, Philips works closely with NCBA, a contractor to the Beef Checkoff, sharing the taste, versatility and nutrition of beef with his followers through the Beef. It’s What’s For Dinner. brand. When asked about what draws Philips to beef as ingredient, his passion is evident, exclaiming “I love it!”
“Beef tastes so good and is so versatile. It is the only meat that has enough moisture to sustain high temperatures and still taste good,” he said.
Philips reminisces about family dinners as a child, enjoying ox tail prepared by his grandmother. He suggests that simple seasonings like salt or fresh herbs and spices are all beef needs to awaken taste buds.
In February 2024, Philips attended his first CattleCon in Orlando, Florida. His experience was enlightening, and he learned different aspects of the industry from multi-generational ranchers and small businesses to meat scientists and nutritionists.
“This is not just a business, but a way of life for producers,” he reflected. “I love not only learning about the industry’s history, but also how the next generation is changing for the future.”
Besides getting fitted for his first cowboy hat, Philips enjoyed his time speaking with producers from around the country, understanding their perceptions of chefs and learning how he can use his position and platforms to promote beef. Like many in the industry, Philips sees misinformation as a concern.
“It is amazing how misinformed the masses are,” he said. “I want to be that ‘cool uncle’ sharing accurate information about beef in a way that people will listen and understand.”
Philips is keenly focused on crafting educational programs for students to provide hands-on engaging curriculum about agriculture and proper nutrition. He knows the work done today will make a significant impact for generations to come. Philips finds this Chinese Proverb fitting: “The best time to plant a tree was 20 years ago, the second-best time is today.”
Ultimately, Philips is excited to be part of the beef family, sharing genuine stories and doing his part to deliver a positive beef message with the masses.
Philips wasn’t the only culinary dynamo to attend CattleCon24. The two new executive chefs for the Beef Checkoff-funded Culinary Center at NCBA traveled to the Sunshine State to experience their first cattle industry convention. While chefs Dagan Lynn and Paul Schutt have been to numerous food shows in their careers, CattleCon was an eye-opening experience for both of them.
“Wearing my chef coat at CattleCon was like my calling card,” said Lynn. “It helped to break the ice and was an invitation for people to come and talk.”
Although not new to cooking beef, Lynn and Schutt are newcomers to the cattle industry, and CattleCon provided an immersive experience into what it takes to raise cattle and produce beef for consumers. Cattlemen’s College and educational sessions offered the chefs a glimpse into the production side of the business, and Checkoff meetings were particularly beneficial.
“Seeing the level of engagement by producers in Checkoff meetings was insightful,” said Schutt. “There is so much passion and information shared in those meetings, and producers truly demonstrated how invested they are in the industry.”
Both chefs commented on the level of care producers show in every aspect of their operations. Lynn was interested in learning about day-to-day challenges producers face, and how the Beef Checkoff helps drive demand for beef.
“Our cattle receive the best care, and our farmers and ranchers are providing them with the most comfortable lives,” said Lynn. “Their conviction of beliefs and values shine, and they are thoughtful, caring and giving people.”
Lynn and Schutt agree that beef is the most versatile protein available, and there is an exceptional story to share. The chefs are looking forward to collaborating with ranchers and understanding what they would like to see from the work in the Culinary Center. Whether it is discussing proper cooking techniques, developing new recipes or explaining different cuts, Lynn and Schutt are excited to promote beef’s benefits as well as be ambassadors for the industry.
“U.S. cattle producers care about their environment, the well-being of their animals, and putting nutritious food on families’ plates,” Schutt concluded. “It is our job to help share their passion by creating memorable eating experiences.”