Grading 101
Date: Feb 22 2013
Blog & Consumer ConnectionSure, we’ve talked about grading before but, really, can you talk too much about one of the beef industry’s most important tools?
Category: Consumer Connection
Good cattle news abounds
Date: Feb 11 2013
Blog & Consumer ConnectionAt the Cattle Industry Convention and Tradeshow I was reminded how cooperation between all stakeholders can really move the needle.
You Gotta “Show Me!”
Date: Jan 31 2013
Blog & Consumer ConnectionWhen we began to roll out the new GeneMax DNA product, I had to see it work in the field. And I did! And now, I’m a believer!
Wildcat Wednesday: Agvocating for beef
Date: Jan 16 2013
Blog & Consumer Connection
Not backing up on genetics
Date: Jan 11 2013
Blog & Consumer ConnectionProducer Marty Hughes of Goldthwaite, Texas, is trying to make the best of a bad situation. After two years of drought he has had to reduce his herd by half.
Beef’s a trip day 21: When numbers are down, busy is good
Date: Nov 21 2012
Blog & Consumer ConnectionVice president Mark Polzer is our in-house guru on all things foodservice, so I picked his brain and three things rang out…
Beef’s a trip day 20: Getting quality in the carts
Date: Nov 19 2012
Blog & Consumer ConnectionWe introduce you to a couple of men who work hard to make sure the beef you produce ends up in shopping carts and on dinner tables.
Beef’s a trip day 19: Beyond prices, grocery stores uncovered
Date: Nov 19 2012
Blog & Consumer ConnectionIt seems like if the grocery store comes up in everyday conversation, it’s because someone is complaining about food prices.
Beef’s a trip day 18: He’s on your team
Date: Nov 18 2012
Blog & Consumer ConnectionThat was Dennis Hendrickson when I was setting up an interview to talk about his job working for a East Coast foodservice distributor.
Beef’s a trip day 17: From here to there–and a lot more
Date: Nov 17 2012
Blog & Consumer ConnectionToday we’re shining the spotlight on foodservice distributors: the people who get those thousands of different products from the packer or further processor into the hand of chefs across the country.