Date: Nov 03 2015
Hot topicsToday’s number is $204.10. But I could have easily selected 36.8% or $83.88 or 16.2%. Those figures are all different ways to illustrate this truth: cattle health is important… to your bottom line, to carcass quality, to consumer perception. Yet in recent years, treatment rates in the feedyard have increased—almost doubling in some cases. Of […]
Date: Nov 02 2015
Hot topicsChances are you’ve seen quite a few of these in your lifetime. Although maybe not directly, they’re usually greeted with a smile of anticipation. If you find yourself in a steakhouse on a Friday night, you probably don’t give a second thought to this little detail. But we do. Today we’re talking about 2.5 million–the […]
Date: Nov 01 2015
Hot topicsNumbers are everywhere. Six o’clock, 1 minute 30 seconds, the 1st, 60 mph—perhaps those are a few you saw before this post published. On weekday mornings, as you head toward the pasture, you might tune into farm radio, where reporters inform you of $135/hundredweight (cwt.) fed cattle prices and a $6 Choice-Select spread. Today you […]
Date: Nov 19 2014
Hot topicsBut when I say that the U.S. Meat Animal Research Center (MARC), part of the USDA Agricultural Research Service, is fortunate to have this geneticist on staff, he’d quickly point out that he’s also lucky to be there.
Date: Nov 10 2014
Hot topicsFrom Angus Queen to Detail Queen I got to spend time with one of the most energetic, focused people on our team last week, a colleague you might not even notice at a Certified Angus Beef ® (CAB®) brand event. But you’d notice if she were NOT involved. Events don’t just occur, you know. They take […]
Date: Nov 09 2014
Hot topicsIf you’ve ever been in charge of lining up supplies and help for weaning or shipping calves, you know a thing or two about details. Imagine those preparations on a global scale. Dan Chase lives and breathes details. He’s at the helm of a team of 7 of people who work in logistics for SYSCO […]
Date: Nov 08 2014
Hot topicsPutting quality on the center of the plate Bill Tackett, owner of Bluestone Steak House and Seafood, has lived by the same mantra his entire career. “I’ll apologize for the price, but not for the quality,” he says, at least twice during our brief phone conversation. The Tulsa-based restaurateur only recently took over the Bluestone […]
Date: Nov 07 2014
Hot topicsIf you walk into Darnall Feedlot–whether you’re lost on the quiet western Nebraska county road or you’re a rancher looking to feed some cattle–there’s a smiling face that’s sure to greet you. Meet Ruth Ammon. At first glance, she may look like a typical administrative assistant, answering phones and doing bookwork. But if you were […]
Date: Nov 06 2014
Hot topicsFarm to Table, literally Josh Moore defies stereotypes the moment he walks into a kitchen in Louisville, Ky., or anywhere else. It’s not the tribal tattoos emerging from the seams of his white coat nor his linebacker stature that give him away. It’s his food. No formal culinary education, “just the school of hard knocks,” […]
Date: Nov 05 2014
Hot topicsProtector, defender of the brand If CAB had a Batman, it’d be Amanda Barstow. Work doesn’t require she travel the world. Speaking engagements aren’t really her thing. She’s modest, unassuming; pictures are few, but perhaps of most value to our industry: she’s good at what she does. Amanda’s job can be difficult to pinpoint. Ask […]