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
Sights set on better beef
A successful business doesn’t happen overnight. It takes patience, strategic management and a desire to make the best better. After years of dedication, the Georg brothers have increased the carcass quality and maternal function of their Angus herd.
Leveraging known genetics
They’ve been retaining ownership of their calves for more than a decade, finding success in the practice – but that’s not where they stopped. Cattlemen Blake Robertson and Virgil Ast are continuously selecting Angus bulls and cows with quality genetics to improve their end product.
Calculated changes
Missouri commercial rancher Jeremy Zoglmann turns risk into reward, earning 80% CAB out of 150 calves sold each year. His success is a result from his dedication to quality Angus genetics and goal to increase premiums on his calves.
Consumer Connection
Down at the Ribber
The Scioto Ribber is recognized for its delicious food and southern hospitality. People from across the country travel to Portsmouth, Ohio, to enjoy a hickory-smoked cut of Certified Angus Beef®. The restaurant is one of the world’s top-ranked independent sellers of CAB product.
Not there yet
I understand why it’s tempting for cattlemen to ask, “Do we have enough quality? Can we start selecting for something else?”
The Ground Beef Market and Price Signals
Beef’s getting better, to judge by the uptrend in quality grades and resurgent consumer demand. However, an increasing share of that demand has been for ground beef – and an average pound of that versatile staple now sells for more than $4. Last year a Rabobank AgriFinance white paper entitled “Ground Beef Nation” (GBN) questioned the industry’s priorities now that Americans consume 11 billion hamburgers each year. It called for greater efficiency and retooling to fit a changed market for one-third to half of young cattle, and warned business as usual could lead to weakened market share for beef over time.
Research Drivers
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