Imagine your job is to sell beef as a menu solution, beyond the classic presentations of prime rib,
filet mignon, strips and sirloin. Those are known for tender, flavorful and juicy steaks, but also known for
hefty price points. Could your job include exploring new cuts and applications from the underutilized
round?
I’ve often wished for a guidebook – a map to carefully lead me around life’s potholes and avoid the dead ends altogether. But you and I both know it doesn’t work like that.
We were sitting in her parked truck, next to the old house where her grandfather was raised, cattle to our left and behind us. “Just call the cattle ‘Hoover’,” Landi Livingston said matter-of-factly.
I’ve been watching the Olympics as of late (because who hasn’t?) and it got me thinking: I bet those expected to win hate surprises. I bet those managing these games hate surprises.
I met Fred Roberts this summer outside a diner in western Wyoming. He ordered his coffee and I asked him questions about Angus cattle. Fred’s a sheep guy, too.
I try to think back to when I first learned what the Certified Angus Beef ® brand was, where and how I came to know the meaning behind those words and iconic logo.
I expected a typical interview. If I’m being honest, maybe even a rushed one. I’d called Jordan Willis on the fly just a week earlier, asked him if I could snag an early morning on his Wyoming ranch.
“That was probably it,” my gut tells me as I drive past a charming farm house lining a dirt road on the outskirts of Spearman, Texas. I dial the first 8-0-6 number in my recent call list, not sure which brother will be on the other end of the line.
A quick google search may reveal if a family I’m preparing to interview has been written about before, but it doesn’t tell me about their experience with the journalist.
It’s the Saturday evening after Thanksgiving and already several homes and businesses in Frisco, Texas, are adorned with Christmas lights.
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