Date: Nov 21 2014
About the brand & BlogI wanted to know more about the man behind the TIPS curtain at Certified Angus Beef LLC (CAB). TIPS is the Trademark Integrity Protection System created by CAB senior vice president Brent Eichar when he was practically a kid in 1988.
Date: Nov 20 2014
Blog & Consumer ConnectionEmil grew up in the meat business, turning a youth’s worth of knowledge into a successful meat packing venture before passing the trade to his son, Bob.
Date: Nov 18 2014
BlogIf you don’t pay any attention to Alberto Diaz, feverishly working hard at an event, he doesn’t mind.
Date: Nov 17 2014
About the brand & BlogCAB veteran staffer does it all, and then some. If there’s a hat to be worn, Brent Eichar likely has it on. Meat cutter, general contractor, accountant, confidant – the list only continues.
Date: Nov 16 2014
Blog & Premium PotentialJonnie Schreffler might admit to being a “good old boy,” but it’s mostly good. Jon to those who aren’t yet friends, worked his way up from “Green Thumb” part-time help after high school in 1978, to farm manager at Thompson since 2010.
Date: Nov 15 2014
About the brand & BlogThe first thing Rod Kamph does in the morning is open his planner. Well, actually he wakes up, makes a pot of coffee and after the 20-minute trek to CAB headquarters in Wooster, then he opens his planner.
Date: Nov 14 2014
Blog & Consumer ConnectionGetting up early and working in a packing plant—sound like your dream job? How about working alongside your brother? Matt Groves has been working with the TCSCF feedlots for the past four years. Matt Groves, two years Meg’s junior, actually says it’s a perk.
Date: Nov 13 2014
Blog & Consumer ConnectionChef Mark Morgan has been around the culinary world long enough to recognize a good piece of meat when he cuts into it.
Date: Nov 12 2014
About the brand & BlogWithout Jennifer Kiko, there’s no doubt the brand wouldn’t be reaching the number of consumers it does today.
Date: Nov 11 2014
Blog & Consumer ConnectionThough he majored in recreation studies, Eric Mihaly always had a passion for the culinary arts. Never could he have guessed where it would lead him.
