Talk about a national beef traceability system in the U.S. might seem like a broken record. It’s been discussed often, but no efficient structure yet encompasses the entire supply chain.
“Is marbling a free trait?” The question was put to Mark McCully, vice president of production for the Certified Angus Beef ® (CAB®) brand at last week’s Beef Improvement Federation meeting in Loveland, Colo.
When California rancher and Certified Angus Beef LLC (CAB) Board chairman David Dal Porto steps into a meeting room, he carries experience, a broad perspective on beef and pride in his own Angus herd.
Writing for The Agriculturalist and The Collegian at K-State, and special projects with High Plains Journal, have prepared Moyer to bring experience and enthusiasm to her work.
The cow-calf world knows two distinct groups, often mutually exclusive, says Ryan Noble, of Yuma, Colo. “On one hand, we have the high-octane, high-input, high-production, high-return operations that are geared to go big,” he says. “Put on the gas. You get what you pay for.”
Imagine your job is to sell beef as a menu solution, beyond the classic presentations of prime rib,
filet mignon, strips and sirloin. Those are known for tender, flavorful and juicy steaks, but also known for
hefty price points. Could your job include exploring new cuts and applications from the underutilized
round?
Riding for the CAB® brand for nearly 16 years, Paul Dykstra has learned a thing or two about “First class feeder cattle marketing.”
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