Out of the comfort zone
From big city lights to sights and sounds of cattle country
by Jennifer Kiko
A group of reporters walks into a barn …
The punch line is not what you would expect.
A gathering of mainstream media professionals from Midtown Manhattan did walk into a barn – and cattle pasture – at Trowbridge Farm near Ghent, N.Y. The experience was no laughing matter, though participants left with smiling faces and appreciation for cattle production.
Trowbridge Angus Farm has been producing Angus cattle for more than half a century. It is the only New York Angus farm to host an annual bull sale. Phil Trowbridge, wife Annie, and their children P.J. and Amy, hosted the field trip with the Certified Angus Beef ® brand.
“It was an opportunity to show people not familiar with agriculture and our line of work how we do business,” Trowbridge said.
The tour group was composed of food editors and columnists from publications like the New York Times, New York Post, Time Magazine, Hemispheres, Food Arts, and Everyday with Rachael Ray.
Participants walked the pasture as the Trowbridges described environmental practices and management. They explained why all beef is not created equal – offering an overview of beef and brand categories, including organic, natural and prime. CAB Supply Development Director Mark McCully offered a brief description of bull selection and the importance of genetics. The Trowbridges provided visual aids – four bulls with printouts of their expected progeny differences (EPDs) and traits.
It was important that media encounter cattle in their natural setting to highlight the Trowbridges’ concern for environmental issues and green areas. “They were able to see a serene farm – so common in this industry – and honestly, I think they expected to find more of an industrial operation,” Trowbridge said.
Certified Angus Beef ® brand corporate chef Scott Popovic discussed cuts, grades of beef and the role marbling plays in high-quality meat. The group was joined by Marc John Sarrazin, of the brand’s long-time foodservice licensee Debragga and Spitler, and Chef John Doherty, formerly of The Waldorf=Astoria.
“The weather was glorious, the grass green and the reporters amazed at the visual health and disposition of the cattle,” said Tracey Erickson, vice president, Certified Angus Beef LLC. “As you might imagine, this group is far removed from agriculture, so the opportunity to see the farm, family and live animals up close was an eye opener.”
The Trowbridges were impressed with their guests. “They were hungry for information and eager to learn more about our farm,” he said. “They gobbled up the next-generation thing and were excited to talk with my son. Genetics, embryo transfer and forages were all topics of interest.”
It has never been more important for producers to tell their story and showcase production practices. For the Trowbridges – and the Certified Angus Beef ® brand – results have been positive. Features stories are in the works and information has already shown up on several attendees’ food blogs.
One participant commented, “I adored the farm. The entire place was clean, the air so exquisite. They clearly take pride in and enjoy what they do.”
To learn more about the Trowbridge family and farm, visit trowbridgeangusfarms.com, and to learn more about the brand, visit certifiedangusbeef.com.