cows walking

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

Where value comes from

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.

New calf marketing routes

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

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.”

Consumer Connection

The proof on the plate

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.

What and why are they buying

What and why are they buying

In an era of skepticism consumers have trust issues, especially with those raising their food. The good news is demand is strong and taste is the main driver. Trust is going to be the key to gaining consumer confidence.

The winding road to Prime

The winding road to Prime

Steakhouse Prime Cincinnati is a bustling fine-dining experience, but it didn’t start out like that when Executive Chef Shawn Heine was hired. So he took on the challenge of revamping the menu to include Certified Angus Beef.

Research Drivers

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