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SYDNIE MAE

Sydnie Mae Durand

Sydnie Mae Durand Bio

Former Louisiana State Representative, District 46
Sydnie Mae Maraist Durand
Born: April 30, 1934
Died: October 11, 2011

Sydnie Mae Durand studied environmental training at the University of Southwestern Louisiana and worked in the Lafayette oil industry for 37 years. She began her career in public service by serving on the St. Martin Parish Police Jury, District 4 for 3 terms, beginning in 1980 through 1992, and was the first female president of the St. Martin Parish Police Jury. In 1992 she became the first woman elected to serve as a State Representative for District 46, serving until 2008. During the span of the 16 years in which she held her term in office in the Louisiana legislature, Sydnie Mae served as the Chairwoman of the House Health and Welfare Committee, and also served on the House Executive Committee. She was appointed to serve as a member of the Children, Families & Health Committee of the National Conference of State Legislature's Assembly on State Issues, the Fiscal Affairs & Government Operations Committee of the Southern Legislative Conference, Committee on Tax Structures, Regional Trauma Patient Care Statewide System Task Force, Governor's Commission on Disability Affairs, and the Louisiana Women's Policy and Research Commission. She also served on the boards of Southern Mutual Help Association, Louisiana Interagency Task Force on the Future of Family Medicine, and the Acadiana Area Health Services District, as Chairman. In 2001 she was the recipient of the AANP Louisiana Award for Excellence for Nurse Practitioner Advocates; 2002, the Fleur De Lis Healthcare Leadership Award; and had received the Friend of Physical Therapy Award, in 2003.


Hours

Café Sydnie Mae
Tuesday - Friday
11:00AM - 2:00PM, 5:00PM - 9:00PM
Saturday
11:00AM - 2:00PM, 5:00PM - 9:00PM
Sunday
9:45AM - 2:00PM
Monday
Closed.

Certified Angus Beef


What makes the Certified Angus Beef brand special is that each cut must meet or exceed 10 exacting standards for quality. That way you know with every cut of the Certified Angus Beef brand you choose, you're getting beef that tastes like no other.


Here are the top reasons why you should choose Certified Angus Beef:

• Unrivaled flavor, juiciness and tenderness
• The Certified Angus Beef brand contains the right amount of marbling for great taste every time
• Only 1 in 4 Angus cattle will qualify for the brand
• Certified Angus Beef brand Natural goes one step further with its strict "never, never, never" standards: cattle are never given antibiotics, never given hormones


The Certified Angus Beef History

It was 1978, getting a great steak at home or even at a restaurant was hit or miss. The Certified Angus Beef founders said, "You know what? We can do better, we can lay down a set of uncompromising standards for taste and then find the best Angus ranchers to help us.

The eventual result was the Certified Angus Beef brand, the heartland's first premium brand of beef. A veritable who's who of ranchers, along with Dr. Bob VanStavern, a renowned meat scientist, from The Ohio State University, helped develop the uncompromising set of standards that are still part of the brand's foundation today.

Decades later, the vision to be the best of the best remains; which is why every cut of our beef is judged on 10 exacting quality standards. And why no other brand of beef is as juicy, as tender or as full of flavor. A lot's changed since 1978 but we're still the same collection of family ranchers dedicated to producing beef of uncompromising quality.

To earn the 'Certified Angus Beef' brand name, cattle must first be Angus-influenced, with a predominantly solid black coat. Then, beef must pass our 10 exacting specifications:

Marbling and Maturity

1. Modest or higher marbling — for the taste that ensures customer satisfaction

2. Medium or fine marbling texture — the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite

3. Only the youngest classification of product qualifies as "A" maturity — for superior color, texture and tenderness, consistent sizing

4. 10 to 16 square-inch ribeye area

5. 1,050 pound hot carcass weight or less

6. Less than 1-inch fat thickness Quality Appearance and Tenderness

7. Superior muscling (restricts influence of dairy cattle). Practically free of capillary ruptures (ensures the most visually appealing steak)

9. No dark cutters (ensures the most visually appealing steak)

10. No neck hump exceeding 2 inches (safeguards against cattle with more variability in tenderness)