Stories for Success
We do the information gathering for you. Part inspiration, part field guide, packed full of humanity and examples worth following—these are the feature stories of those who aim for quality mixed in with science-based ways to get there.
These are tales about data driving the future. Or a brand built on an unprecedented idea that’s now recognized across the world. There are stories that start with nothing but a dream, and others that are legacies that continue carrying on.
We tell them so you don’t miss a beat at your operation. Learn a thing or two without ever leaving home.
Big Thinkers
Angus done different
A passion and an entrepreneurial spirit started CK Cattle in Alabama. The Madaris’s were chasing a fantasy but now support three households through their Angus seedstock business.
Of cattle care and human flourishing
Dr. Bob Smith, or “Doc Bob,” is the kind of man that looks to others’ success before his own. One that endeavors to be a life-long learner and shares that knowledge with anyone it’ll help. He’s also our 2021 Industry Achievement Award recipient.
Where value comes from
How cattle are fed matters, but much of their potential for grid success is already set before cattle even set hoof in the yard. Cow-calf producers are the designers of the raw material.
Consumer Connection
Angus producers, brand protectors
Angus producers help identify CAB product in retail stores and restaurants, ensuring the brand is correctly represented. With 19 trademarks in nearly 100 countries, monitoring every use of the brand is a difficult task. Producers across the country help ease that responsibility by sending concerns to the CAB team.
The Code
Compound interest is the concept of making small investments over time add up. Depositing in the “trust bank” will keep the beef industry strong long term. This is our second installment of the quarterly “At the Table” column, authored by Nicole Erceg.
The proof on the plate
An American by birth and by food, Chef Venoy Rogers III loves incorporating beef into his “New American Fusion” cuisine. Spoiler alert: his guests love it too.
Research Drivers
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