Links in the Chain
Date: Apr 17 2013
Blog & Consumer ConnectionDegrees of separation…how many is it? Six? Seven? I don’t remember, but it is unbelievable how small the beef industry world is.
Category: Consumer Connection
Self interest, shared goal
Date: Apr 11 2013
Cattle Markets & Consumer Connection & News ReleaseBeing good at what you do every time is no accident. “My dad said anyone can sell something once,” Prof. John Siebert told his ag business class. “It’s selling something multiple times to the same person that takes a lot of work and expertise.” On March 19, the Texas A&M agricultural economist asked four links in the Certified Angus Beef ® (CAB®) brand supply chain to share their experiences: CAB president John Stika; rancher James Henderson of Bradley 3 Ranch; Joe Boutte, director of business development for Houston-based Freedman Meats Inc.; and Ric Rosser, concept/executive chef for Saltgrass Steakhouse and West Coast Claim Jumper.
The Relevance of Marbling to the Beef Industry
Date: Apr 10 2013
Consumer Connection“The Relevance of Marbling to the Beef Industry” appeared on Meatingplace.com last month as a response to the fact that beef quality grades and marbling don’t get the street credit they deserve.
CAB’s Erickson ‘Woman of Influence’ in food industry
Date: Apr 08 2013
Consumer Connection & News ReleaseSince its inception in 1978, the Certified Angus Beef ® (CAB®) brand has become perhaps the most recognizable worldwide. And for the past 21 years, Tracey Erickson has had a major hand in that unprecedented rise in the food world. She guided CAB’s entry into male-dominated foreign markets in the early 1990s as International Director, and since then, as Vice President of Marketing, Erickson has led the initiatives that resulted in today’s global presence.
Genetic bootstraps
Date: Apr 08 2013
Cattle Markets & Consumer Connection & News ReleaseYou decide. Each time you buy a bull, keep a heifer or cull a cow, you choose a future for your herd and, collectively, for a beef industry that is either blessed or burdened with high prices. “I don’t want record prices because of the lowest beef supplies in 50-some-odd years, said a University of Missouri livestock economist. “I want the highest price because demand is pulling us along.” Most everybody in the cattle business would want what Scott Brown wants. There were certainly nods of agreement at the March 12 Midwest Section, American Society of Animal Scientists meetings in Des Moines, Iowa.
Schooled in Angus confusion
Date: Apr 02 2013
Blog & Consumer ConnectionOn March 19th in College Station, Texas (a.k.a. Aggieland), I attended a forum set up by agricultural economics professor Dr. Siebert.
End meats help drive
Date: Mar 22 2013
Cattle Feeding & Cattle Markets & Consumer Connection & News ReleaseT-bones, sirloins, filets and strips—these are the beef cuts referred to as “middle meats.” Such steaks make up 12% of the carcass, but represent just under half of its total value. That and the difference in cooking method lead many to believe it’s the only place where beef grades matter. Not according to experts like longtime market reporter Bruce Longo, of Urner Barry, and the data he tracks.
And the survey says… “Taste!”
Date: Mar 21 2013
Blog & Consumer ConnectionWe’ve long known beef is America’s favorite protein, but what makes consumers pick up that package of steaks over, say, chicken or pork?
Chef math
Date: Mar 20 2013
Blog & Consumer ConnectionAs we talked over issues and challenges yesterday, I thought you might like a sneak peek into some of the math we’re up against.
Quality improvements aren’t enough, yet
Date: Feb 28 2013
Blog & Consumer ConnectionYou may think we preach ALL THE TIME about managing to increase marbling in your cattle. We tell you how it’s a profitable goal.