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
Southern Illinois legend goes hog wild for CAB
Mike Mills eventually became famous in the barbecue world for his years in the competition circles. In 2010, the four-time world champion and three-time grand world champion in Memphis was inducted into the Barbecue Hall of Fame.
A beacon born from a broken path
Doubts flooded in when the young couple decided to open a restaurant in the 1930s. Today, Okeechobee Steakhouse stands as the oldest of its kind in Florida. Known for their commitment to serving quality Certified Angus Beef®, third-generation owner, Ralph Lewis is appreciative of the cattle raisers who supply CAB product.
‘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.”
Research Drivers
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