Posts by Miranda Reiman :

You can think that, but you’d be wrong

Date: Aug 26 2016

I’ve been to all but one of the forums, which we’ve held with allied industry partners since 2006, and the overwhelming summary is LOTS of good information.

When dreams grow up

Date: Aug 11 2016

When Shawn Christensen was three years old, he wanted to be an airplane pilot. That didn’t last long. The ambition couldn’t hold up against the call of an Angus cowherd and the Rocky Mountain, Hot Springs, Montana, ranch. Home.

On purpose: quality cattle are intentional at Bobcat Angus

Date: Jul 27 2016

Nobody just happens upon Bobcat Angus.

In north central Montana, it borders Canada for three miles. The remote location is full of wide open space.

Three cool takes from a decade in the beef biz

Date: Jun 30 2016

In honor of 10 years with the Certified Angus Beef ® (CAB) brand, here are three of the biggest beef business changes I’ve observed

Consumer trends headline beef conference

Date: Jun 28 2016

“The prosperity of this entire industry lies with the consumer.” Ag economist Ted Schroeder made that statement during the recent Beef Improvement Federation meetings in Manhattan, Kan., June 15-17, but it summed up the theme of the opening session.

Footsteps worth following: Meant to ranch

Date: Jun 19 2016

Four-year-old Walker Bradley’s favorite place seems to be tagging along on the four-wheeler as his dad or grandpa checks cows.

Footsteps worth following: Better than law school

Date: Jun 17 2016

Eric Sarrazin landed a “cool job” with a digital ad agency right out of college. But for all the modern perks in the D.C. office – the beer fridge and the pool table – he still felt the call of the meat cutting business.

The ‘milk cow’ that changed a beef business

Date: Jun 10 2016

If not for a milk cow and a hurricane, the magic formula that is Riverbend Ranch might not be.

Documented Beef quality

Date: May 18 2016

For all the talk of fads and changing consumer habits, this remains: what makes a good beef eating experience today is the same as it was 40 years ago.

Documented beef quality

Date: May 18 2016

For all the talk of fads and changing consumer habits, this remains: what makes a good beef eating experience today is the same as it was 40 years ago. But a new research report details – and updates – the science that still defines the ideal carcass. “They continue to research it and we continue to see the same results, that more marbling is better,” says meat scientist Phil “Dr. Phil” Bass.