Date: Sep 12 2019
Consumer Connection & News Release & What a Chef WantsMike Mills eventually became famous in the barbecue world for his years in the competition circles. In 2010, the four-time world champion and three-time grand world champion in Memphis was inducted into the Barbecue Hall of Fame.
Date: Aug 28 2019
Black Ink & Consumer Connection & Stockmanship & SustainabilityWe can’t bet the farm on technological updates, but we can invest in doing the right thing, in technology that tracks and proves we are doing the right thing. It may not pay off in premiums today, but maybe in terms of securing a successful beef business for tomorrow.
Date: Aug 05 2019
Black Ink & Consumer ConnectionWe often say cattlemen are part scientist, part businessman, with a dose of meteorologist and mechanic thrown in. You’re rooted in science, but when great and immediate need comes along, don’t forget there’s an awful lot of your job that is still an exercise in art.
Date: Jul 14 2019
Consumer Connection & What a Chef WantsDoubts flooded in when the young couple decided to open a restaurant in the 1930s. Today, Okeechobee Steakhouse stands as the oldest of its kind in Florida. Known for their commitment to serving quality Certified Angus Beef®, third-generation owner, Ralph Lewis is appreciative of the cattle raisers who supply CAB product.
Date: Jul 12 2019
Blog & Cattle Feeding & Consumer Connection & Post WeaningUncomfortable silence.
If you don’t like it, you know the kind. Perhaps you’re just getting to know somebody, and you reach a point in the conversation where that silence hangs heavy and it makes you uneasy.
Date: Jul 10 2019
Black Ink & Breeding & Consumer Connection & Sire Selection & Sustainability & Targeting the BrandI’ve always been fascinated with history. From the Founding Fathers in grade school to the battles of World War II, the stories of those who came before us and the great feats they accomplished continue to intrigue me. There’s a lot of history out on the range, too, as I’ve learned from ranchers whose operations have stood the test of time.
Date: Jun 12 2019
Blog & Consumer ConnectionMy taste buds were watering just looking at the menu. Beef Belly – Certified Angus Beef navel, white beans three ways & ramp chimichurri; Apricot Carrots – old style lager braised carrots, apricot mead glaze, puffed grain, mint; Grilled Potato – leeks, lovage, spicy carbonara sauce, sheep’s milk cheese; Coal Toasted Country Bread – buttermilk curd, preserved mushroom, burnt maple syrup, sage
Date: May 14 2019
Cattle Markets & Consumer Connection & News Release & Premium PotentialImagine an alternate American history line over the past 16 years, with just an incidental supply of “Angus” beef. There’s a Certified Angus Beef ® (CAB®) brand but it began to coast in 2002 and scaled back to maintain flat demand. The 30 other Angus programs at that time struggled to compete with commodity beef; most folded.
Date: Apr 17 2019
About the brand & Consumer Connection & Consumer FeatureWith one twist, a burner flicks on. With one cut of marbled meat, flavor agrees to allow no compromise. And with one Certified Angus Beef ® (CAB®) brand Test Kitchen, original beef dishes show their potential to become new family favorites.
Date: Apr 08 2019
Consumer Connection & News ReleaseIn the heart of South Dakota—a state ranked fourth in yearly Angus registrations, where all cattle outnumber people four to one—there’s been a bit of a desert for marketers of high-quality fed cattle. Many finished animals are still shipped to neighboring states for processing, but DemKota Ranch Beef, a packing plant in Aberdeen, S.D., is looking to keep a higher percentage of them close to home.
