Norwegian Cruise Line announced today it is now the only cruise line to serve Certified Angus Beef brand steaks, the world's leading Angus brand and consumers' top choice for premium beef. Certified Angus Beef brand steaks are rated above USDA Prime, Choice and Select, and are known for their superior flavor, juiciness and tenderness. These steaks are currently available in Cagney's Steakhouse and Le Bistro French restaurant on ten Norwegian ships, including the new Norwegian Breakaway. Norwegian Jade and Norwegian Spirit will begin serving these steaks by August.

"With the addition of Certified Angus Beef in our steakhouse and French restaurant, we've taken an already great meal and made it outstanding," said Kevin Sheehan, CEO of Norwegian Cruise Line. "There is no better steak available and, as a New Yorker who knows a good steak, it was an obvious choice to bring these high quality selections to Cagney's Steakhouse and Le Bistro."

Previously available only at shore-side steakhouses and leading retailers, these exceptional cuts feature 10 quality specifications, including marbling, maturity and consistency, and are aged 28 days for the finest flavor and tenderness.

Guests can choose from a wide variety of premium cuts, ranging from a 14-ounce dry-aged center-cut strip loin to an 18-ounce bone-in ribeye. Additional offerings include an eight-ounce center-cut filet and a 16-ounce boneless ribeye. Guests can also customize their Certified Angus Beef steak with an array of seasonings and signature sauces including garlic butter, gorgonzola-crusted, chimichurri, green peppercorn and more. Cagney's Steakhouse serves all of the selected cuts, while Le Bistro offers the eight-ounce center-cut filet.

"Norwegian Cruise Line is at the forefront of cuisine at sea, and the ranchers and farmers behind the Certified Angus Beef® brand are pleased to be a part of this culinary evolution," says John Stika, the beef brand's president. "Guests will appreciate knowing their steak experience matches some of the finest steakhouses in New York and beyond."

So the facts. Angus beef comes from the Angus cattle, the most popular beef breed in the US...Which means that chances are, no matter what you buy, you are eating Angus beef.

Now CAB steaks are simply cuts of Angus beef that the American Angus Association are willing to put their name on.

Cruise ships should all be made to source their food stuff locally imho )

Irrespective how good a quality the meat is, the freezing process must surely take some of the flavour and texture away.

The cooking is always done with electricity not gas. The only time that you might see gas cooking is from a gas bottle, during a cookery demonstration.

[ 07-07-2013: Message edited by: Malcolm @ cruisepage ]

quote:

---

Originally posted by Malcolm @ cruisepage:
I believe that all meat on mass market ship is frozen and defrosted pre-dining.
[ 07-07-2013: Message edited by: Malcolm @ cruisepage ]

---

I believe on some of the old liners: pre electric refrigeration days, there was livestock onboard and slaughter house facilities too. I do not see a logistical out to not having quick to perish items not frozen.

quote:

---

Originally posted by Malcolm @ cruisepage:
I believe that all meat on mass market ship is frozen and defrosted pre-dining. I saw the defrosting room on-board Epic...

---

From Cargill. It sounds like some of it is just refrigerated, not frozen...

Cargill has served the cruise industry since the early 1990s and played a vital role in one of the industry’s biggest changes: the switch from frozen meat to fresh. As recently as 1995, frozen meat was the standard on cruise ships. Carnival decided that going to a fresh-meat program offered a dramatic way to improve its customers’ experience. It asked for bids on a fresh meat program, but only one supplier responded — Cargill.

“That, really, was the start of our reputation as a supplier that can make things happen and doesn’t say no,” says Kevin Waters, assistant vice president of Cargill Food Distribution. Cruise customers tasted the difference, and Carnival’s food quality ratings went up substantially. By 1997, every major cruise line had a fresh meat program.
Cargill’s refrigerated warehouse in Florida stocks approximately 400 items, including almost any meat product imaginable.

quote:

---

Originally posted by desirod7:
I do believe it is hype since how does one get a side of beef from the slaughterhouse to a supermaket butcher without freezing it. A lorry/truck interior can get above 90^f or 30^c in no time at all.

---

quote:

---

Originally posted by joe at travelpage:
It sounds like some of it is just refrigerated, not frozen...

---

Makes perfect sense, given that many cruises are only one week long. However on-board Epic, a few years ago, I got a tour of the galley etc. and the guy said that ALL meat was frozen.

I saw a room where it was all defrosted in large cabinets.

A freind of mine has a dietry issue and on-board Epic they got to discuss the menu with the head chef. They were surprised how much food is cook-chill: prepared shore-side and frozen.

I don't really care if it chilled, smoked or frozen as long as it tastes good!

[ 07-09-2013: Message edited by: Malcolm @ cruisepage ]