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
New calf marketing routes
For the 70% or more of beef calves born last spring, more than the usual share veered from traditional roads to the feedyard come fall. Backgrounding those calves opened gates to several new revenue paths, though not without risk.
Matchmaking the yard
Choosing a feedyard is a bit like selecting a life partner. Feedyards offer different marketing opportunities and strategies. A manager should be able to look at a customer’s pen and know, “I have a good market for those cattle. I can handle it.”
Find what works, stick to it
He’s a sixth generation farmer and grew up on a cattle farm and apple orchard. She’s a past chemistry teacher but now works full-time on the farm with her husband. Together, they closely manage their bottom line.
Consumer Connection
‘Plum’ good beef
Chef Brett Sawyer wasn’t going to serve beef in his restaurant – it was too expensive, and he didn’t want to compete with other Cleveland steakhouses. Walking into the establishment, you wouldn’t expect to find a steak on the menu, let alone beef navel as a signature dish. The sleek, black façade meets rustic brick to match the rest of the block. Large oak doors with shimmering, gold letters on the window pane read “The Plum.”
Putting the best to the test
With one twist, a burner flicks on. With one cut of marbled meat, flavor agrees to allow no compromise. And with one Certified Angus Beef ® (CAB®) brand Test Kitchen, original beef dishes show their potential to become new family favorites.
The man behind the brand
The year was 1976 when USDA had just lowered its standards for the Choice quality grade. The industry that lobbied for the change was quickly moving toward a lean, commodity product. Angus cattle sold at a discount and registration numbers were in steep decline. One Angus breeder in Ohio had an idea to turn things around: create a high-quality, specification-based brand.
Research Drivers
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