Category: Consumer Connection

Amarillo or bust: Part two

Date: Dec 02 2016

Though educating center-of-the-plate specialists was the No. 1 goal during the International MBA class, we made sure they were well-fed, too.

Loud and clear

Date: Dec 01 2016

The beef market tells you what it wants. You just have to pay attention. “We know there are signals out there in the marketplace for quality. As you move further away from the end product, we know those signals are…not quite as distinct,” said Mark McCully, Certified Angus Beef LLC (CAB) at the 2016 Angus Convention in Indianapolis in November.

A different breed of stars

Date: Sep 26 2016

“Five Star Land & Livestock” the barn reads. The curious eyes that travel 30 miles south of Sacramento to the Wilton, Calif., ranch meet the name that started it all. “Do you think it’s too bright?” Abbie Nelson asks of the chosen shade of new red paint that surrounds the white block letters of text. It’s just right, but even so it will surely fade under the California sun.

Plan beef herd genetics on consumer desires

Date: Aug 15 2016

Cattlemen have focused on quality from the beginning. Their success at delivering cattle that perform for the next owner kept them in business through market ups and downs. The approach seems to work, but can it keep working in an era of relatively higher beef prices? Mark McCully, vice president of production for the Certified Angus Beef ® brand (CAB®), challenged producers at the inaugural Canadian Beef Industry Conference to consider looking at their business in reverse.

Simply innovative

Date: Jul 21 2016

If there’s an easier way to home-grill the best steaks – and the search continues at Greeley’s Colorado Premium Beef, which brought Truly Simple™ to market this year – it’s hard to imagine. But it’s easy to see why the concept featuring the Certified Angus Beef ® (CAB®) brand just won honors: First Place in Refrigerated & Frozen Foods magazine “Top 5 Best New Retail Products” contest.

Consumer trends, more than fads

Date: Jul 07 2016

Trends in the food business affect people far beyond restaurant diners and retail shoppers. They reach back to the farm and ranch to shape the way food is produced, keeping consumer demand for high-quality, sustainable beef top of mind in the country.

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: 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.

Footsteps worth following: An early taste of the brand

Date: Jun 15 2016

“It’s always changing, but always for the better.”

If Jeff Jones had to sum up the beef industry, say one thing about the arena he’s poured his life’s passions into, the one that’s given him even more in return, that would be it.

Footsteps worth following: More than just a job

Date: Jun 13 2016

Matt Kotuba can still remember the smell of meat on his father’s hands when he’d come home from work every night.