Beef’s a trip day 22: Grab hands, give thanks
The ones that care for livestock, without regard for heat or rain or inclement weather.
They’re the first to touch the food supply. They plan and work and plan again.
“Always on,” the ranchers and feeders are where each story will begin.
At the plant, those hands are quick, efficient, precise and careful, too.
They work long hours and take pride in what they do.

Their hands are glued there for hours, as they deliver the next meal.
Food travels. Boxes must move. Sales are executed. Orders arrive.
Account mangers bring ideas and help restaurants survive.
More hands stock shelves, cut the meat, ring up the sale.
And when the consumer brings it home, that’s usually the start of their tale.
Those hands plan and clean and chop. Cooking commences.
The meal is a place to show their skill, appeal to the senses.
So gather ‘round the table, grab hands, and offer a little appreciation,
For all those people who have a hand in bringing delicious food to this great nation.
———
Happy Thanksgiving from our team to you and yours!
Give thaks and you can worry about that black ink again tomorrow,
Miranda
Beef’s a Trip Archives:
Day 1: Starting at day one
Day 2: Who are these people?
Day 3: Stockholders
Day 4: The cowherd’s purpose
Day 5: Deciding to care
Day 6: Quality focus doesn’t have to skip the middleman
Day 7: Stocking for quality
Day 8: SOLD!
Day 9: What have you done today?
Day 10: Working together to make ‘em better
Day 11: Keep on truckin’
Day 12: Packers want quality
Day 13: The target
Day 14: Packers up close & personal
Day 15: It’s not all about the beef
Day 16: Further processors
Day 17: From here to there–and a lot more
Day 18: He’s on your team
Day 19: Beyond prices, grocery stores uncovered
Day 20: Getting quality in the carts
Day 21: When numbers are down, busy is good
PS—Have you heard? We’re not blogging alone. Check out Holly Spangler’s “30 days on a Prairie Farm” series for a full list of all of those writing their way through November.
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