Flashback Friday: Impacts, one at a time

Although we may not always see it or think about it, we all have an impact in the lives of others.  Whether it’s the advice we give, the knowledge we share, the donations we make, or simply the way we represent ourselves – it all leaves an impression.

It probably hasn’t crossed their minds much, but on the “impact scale,” beef producers leave a pretty big dent.

After nearly 12 years, we did a follow-up with Oberlin, Kan. Angus producer Monte Moore and we can only guess at the number of lives he’s touched in that time.  We’ll just start with the number 7 and estimate from there.

He and his wife (#1) have raised two kids (#2 & #3).  His brother-in-law (#4) partners with him on the farm and ranch and his sister (#5) keeps records for the beef operation.  His dad (#6) and his uncle (#7) both continue to help on the farm as well.  Each one of these people have felt first-hand the impact of Moore’s hard work, constant drive to improve his herd, dedication to the Angus breed, and overall love of his job as a producer.

His work is quality and his cattle are quality, and they both impact other producers and industry members.  At Decatur County Feedyard, a Certified Angus Beef LLC (CAB) licensed feedlot, Monte’s cattle are in the top 10%.  Last year they made 95% USDA Choice or better with 80% CAB and 5.3% Prime.

Feedyard manager Kevin Unger says Monte is a great example because he uses the data he gets to improve his management and his herd.

When Monte’s cattle improve, other producer’s herds improve as well, because he keeps his best heifers as replacements.  The majority go back into his herd, but 20 to 60 head are sold annually.

“Our goal has always been to continue improving our females.  By producing better cows we’ve advanced the finishing ability and carcass quality of both our heifers and steers,” Monte says.

High quality animals = high quality beef, and there’s no telling how many consumers have been positively affected by the quality of beef Monte raises.  But with numbers like 80% CAB, it’s likely they enjoyed the beef they were eating.

Monte not only also wants consumers to enjoy his beef, but also to know what it took to get it to their plates.

“Their first perception is ‘Oh, you raise cows.’ They think all you have to do is put a bull in a pasture with cows and a year later you have an animal ready for harvest,” Monte says.  “But when I tell them about all the genetics and testing and planning, etc.; they quickly realize this is a big deal.”

The orginal article, “Moore cattle get better over time” appeared in the March 2001 Angus Journal.

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