Success in the Flesh
Recently a group of 22 high schoolers visited the plant, and walked out with a brighter perspective of the industry they already love.
Accompanied by CAB meat scientist Dr. Phil Bass, the local tech class toured the plant and took a close look at the carcass results of cattle they fed while enrolled in their high school course.
“They have already chosen to have a career in agriculture, so it’s just really neat to see such a young group of folks with determination, ready to go in and grow the agricultural community,” Bass said.
After exploring the live side, students made their way to the cooler to see if their own animals met CAB’s specifications.
“We started out looking at the harvest process,” Bass said. “We explained everything that goes on, all of the food safety measures and humane handling things, all the steps that it takes to turn a live animal into a carcass.”
More than the fun, more than the camaraderie was the honor of educating the future generation, Bass said of his main takeaway.
“I love visiting with students who don’t realize all the different avenues that you can take with an animal science or agriculture background,” Bass said. “You can go into food science or the production side. It’s more than just being a veterinarian.”
Amidst the rows of carcasses, students were engaged, willing and ready to listen and learn. Challenged with the task of stumping Bass, they asked their fair share of questions from, “What do packers do with the udders” to “How many cuts of meat come off of each animal.”
Asked whether any students wanted to follow in his footsteps, Dr. Phil chuckled and said indeed, many were inquiring about which colleges to attend.
As far as agriculture is concerned, I say the future looks bright.
Thanks for allowing me to tell your story,
Laura
You may also like
From Decline to Dominance
Initiated from a simple yet visionary idea, and pursued through the grit and tenacity of Angus breeders seeking a better future for the breed and Association members, it’s no accident that Certified Angus Beef is where it is today.
Smitty’s Service on CAB Board
Lamb continues to find himself struck by just how far-reaching the Angus breed has become. The brand’s growing demand and rising prime carcasses left a strong impression. He hopes everyone recognizes the vital connection built between consumers and Angus producers. Humbled by the opportunity to serve, Lamb reflects on his time as chairman with gratitude.
Success, Despite Challenges
Today’s market is complex and competitive. The collective effort of stakeholders across the supply chain positions Certified Angus Beef to meet the record demand for premium beef moving forward. Signals across the beef industry are clear and Angus farmers and ranchers seeking high-quality genetics that deliver premium beef are producing a product in high demand.