Age is relative
Date: Aug 23 2013
Blog & Consumer ConnectionThat was before this career that has taught me so much about the beef side of the cattle business. You see, similar to a good bourbon or fine blue cheese, beef benefits from a little age.
Category: Blog
Good things going on in Arkansas
Date: Aug 21 2013
Big Thinkers & BlogRecently a few of those signs pointed Gary to Jimmie Moore of Charleston, Ark., where he visited earlier this week.
Picking which traditions to keep
Date: Aug 14 2013
BlogMoral of the story: Whether in cherry picking or cattle ranching, it’s okay to question tradition to make sure it still makes sense.
How sweet it is
Date: Aug 07 2013
BlogThat gives us in the beef business pretty lofty expectations to live up to. Beef must perform. It must impress.
Building blocks of CAB knowledge
Date: Aug 05 2013
About the brand & BlogWhen I attended the company’s Building Blocks for Success Seminar last week, there were key points and facts I picked up along the way.
Dressing Percent: Real or Imagined?
Date: Jul 29 2013
Blog & Grid Marketing & StockmanshipIt is mostly just common old biology, but you have to put your thinking cap on to rationalize some of the factors that affect it.
Feed Conversion and Profitability
Date: Jul 29 2013
Blog & Cattle Feeding & Consumer ConnectionBut there is one thing I DO know, and that is we have high calf prices (if you’re buying to put on feed) and we have high corn prices (if you’re buying corn to put in those cattle), and the feedlot sector has been sustaining some horrible losses during the last 15-18 months.
Living the Dream and Using the Tools!
Date: Jul 26 2013
Blog & Feeder Calf MarketingLance’s goal was to test some of his commercial, fall-born, Angus heifers and use GMX as a marketing tool to help merchandise them.
A license to sell, part III
Date: Jul 25 2013
Blog & Consumer ConnectionToday, we wrap up the series discussing the additional aspects of doing international business (no translator required).
A license to sell, part II
Date: Jul 24 2013
Blog & Consumer ConnectionToday, we discuss the equally important foodservice side and how the beef you produce ends up highlighted on menus across the country.