Posts by Brianna Gwirtz :

The III big things

Date: Nov 04 2020

At III Forks, an upscale steak and seafood restaurant in Frisco, Texas, the beef must match the ambiance and the service. Chef Chris Voegli says it all must exceed expectations. It’s that attention to detail at the final step that makes the cattleman’s attention to detail worth it.

Add value to calves

Date: Sep 28 2020

“Value” in feeder calf marketing is a relative term. All calves have some and the trick is to capture your share, said Paul Dykstra. Success is rooted in your customers he said. Customer changes through the supply chain from feeder, to packer to consumer.

A mark to remember

Date: Apr 11 2019

| About the brand & Consumer Feature

For the brand that changed beef, unconventional isn’t unusual. In discussions about how to celebrate the 40th Anniversary of the Certified Angus Beef ® (CAB®) brand, painting 40 barns with the logo was an off-the-wall idea. However, for a company deeply rooted in rural tradition, it seemed a fitting way to commemorate the milestone.

When Beef Thanks Chicken

Date: Mar 20 2019

| About the brand & Consumer Connection

U.S. retail stores sold more than 245 million pounds (lb.) of fully cooked beef last year. That might sound good until you read all of that Power of Meat survey: retailers sold seven times more ready-to-eat chicken.
Much of that was rotisserie style, and beef aims to capture a fair share with its own Beeftisserie®, introduced last fall by Golden West Food Group, of Vernon, Calif.