“We want to be able to capture the true value of the genetics we’ve invested in,” Billy says. “And to do that, we need to hang them on the rail and see what they’re worth.”
It’s a question we hear often, “So what DO y’all do up there in Wooster?” Anyone on our team is proud to answer, but it’s not something that’s easily summed up in a few words.
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.
The sun was just peeking over the hills surrounding Hardyville, Ky., when I drove right past Jay McCoy’s ranch. My GPS told me I had arrived, but I knew there was no way his was the place surrounded by Holstein cattle.
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.
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