When it comes to growth implants in cattle, animal scientist Robbi Pritchard only worries about three things: getting enough premium if you’re not use them, using them wrong and using them with too little insight.
It’s been 16 years since the “cow that stole Christmas” shut down exports from North America and cost the industry $9 billion. All these years later and still no national traceability program? Joe Leathers shared his exasperation.
Cattlemen played a significant role at the 2019 Certified Angus Beef ® brand’s annual conference in September. 700+ people from packer and processor to restaurateur and retailer gathered for celebration, education and new relationships.
We speak with pride about what our forebears did to build up the land and business. But there’s more to each generation than that. At the 2019 Feeding Quality Forum, Rodd Welker said all you have to do is find common ground.
With more quality in the cow herd than ever before, producers are talking about premium brands and grades over Choice. New technology is making its way in to packing plants and shows promising signs of accuracy.
Buyers know your calves by their history and connect that to your name. Sometimes it’s all they know about you, good or bad. Basic questions about marketing feeder calves answered to help build your reputation.
Anne-Marie Roerink with 210 Analytics talks about the “Power of Meat” as part of her annual surveys. American consumers are 86% meat eaters, yet fridges are empty. Producers are still seen as trustworthy and should work harder to tell their stories.
Financial reward kept cattlemen on the path toward higher quality, and led them to produce record amounts of Certified Angus Beef brand product in the 2019 fiscal year that ended September 30.
John Richeson presented on his research in BRD diagnostics at the 2019 Feeding Quality Forum. Focused on metaphylaxis and new technologies that may aid in faster identification of clinically-infected animals.
Certified Angus Beef LLC President asks the question, “Have we outpaced consumer demand for premium beef?” John Stika’s short answer is “no”. The ideal quality mix changes as consumers preferences change, but we are close to ideal as ever.
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