A tough bunch
Three days into the Cattle Industry Convention & NCBA Trade Show, it’s likely that the streets of San Antonio reflect a bit more grit than glamour. Whether apprehensive to leave behind those first-year heifers or eager to reacquaint with friends from afar, they’re there to offer support of common goals and one another.

Creative. Resilient. “They’re a tough bunch,” he says.
With every description the confidence in his statements only builds. Like the Kansas ranchers he knew as a child, his thoughts don’t waver.
But what is it that makes you so special? If only it were that simple.
Efficiency: you coupled traditional production practices with brilliant technology.
Urged to increase supply and demand: you do it every day.
Higher quality: they asked for it and you provide.
The list goes on.

Events like these serve as a safe spot, a sounding board for ideas from a group willing to run with them.
“There’s nothing I would put past the beef community here in the U.S. and what they’re able to do when given the tools and given the signals of what consumers want,” John says.
This week and every day, we’re proud to work alongside you.
Thanks for allowing us to tell your story,
Laura
You may also like
Healthier Soils and Stronger Herds
Effective land stewardship requires an understanding of how each decision affects forage growth, cattle performance and long-term stocking rates. When land is the foundation of the business, producers are more likely to invest time and resources into managing it intentionally.
Raised with Respect™ Cattle Care Campaign Launched This Fall
Raised with Respect™ was developed as part of a strategic cattle care partnership between Sysco and CAB. The collaboration focuses on supporting farmers and ranchers, equipping them with continuing education to stay current on best management practices and helping to increase consumer confidence in beef production.
More Than Steak and Potatoes
Yesterday’s steak and baked potato is today’s beef brisket from the restaurant downtown. The food scene is changing, driven by a new age of consumers who want more. They seek new flavors and attributes on the packaging, but still expect beef to taste great.


