OUR FIFTH BLOGIVERSARY
She wondered, What would we talk about? Who would write it? But most importantly… who would READ it?!
We’ve come a long way in the last half-decade, and we’re thankful for the many readers we’ve gained. This year, we had almost 25,000 page views. That’s almost 5,000 more than 2013 and almost 10,000 more than in 2011.
We reach out to you, the quality-focused cattleman, in a lot of ways: Facebook, Twitter, Instagram, in print and on radio. But this blog remains one of the best ways to get you more details than social media allows — and the fastest way to preview our in-depth stories to come in print.
So in honor of our milestone, here are the top five posts from our fifth year in the blogosphere:
5-Functional, successful, profitable
4-Following the calves: A success story in the making
And the No. 1 most-read post of 2015 was… Following the Calves: Everything Evert
Which post was your favorite? What types of posts would you like to see more of in 2016? Let us know. We’re here for you.
-Katrina
Katrina Huffstutler is a freelance writer based in Electra, Texas. She’s a frequent contributor to the Black Ink team and lover of functional cattle and quality beef.
You may also like
Smitty’s Service on CAB Board
Lamb continues to find himself struck by just how far-reaching the Angus breed has become. The brand’s growing demand and rising prime carcasses left a strong impression. He hopes everyone recognizes the vital connection built between consumers and Angus producers. Humbled by the opportunity to serve, Lamb reflects on his time as chairman with gratitude.
Success, Despite Challenges
Today’s market is complex and competitive. The collective effort of stakeholders across the supply chain positions Certified Angus Beef to meet the record demand for premium beef moving forward. Signals across the beef industry are clear and Angus farmers and ranchers seeking high-quality genetics that deliver premium beef are producing a product in high demand.
Keep the Supply Coming
A record-high 800 registrants from 17 countries gathered in Austin, Texas, to learn more about CAB, become inspired by the culinary work of chefs and pitmasters, and celebrate sales and production success. But at the forefront: supply and demand, a reflection of the chaotic past year, and preparing for what’s ahead.