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
Excellence by Everyday Improvement
The cattle business awards no trophies for participation. Nor does any rancher plan and work each day in hopes of wider recognition for doing things right. Yet caring for their land and livestock with a daily devotion to “excellence in practice” quietly switched a spotlight on JPM Farms. Jean-Paul and Marlene Monvoisin with their adult children, Colton Monvoisin and Josee Monvoisin-Garner, operate the quality-focused seedstock Angus ranch in the rolling hills near Parkbeg, Saskatchewan.
Building Bridges for Better Beef
As the clock ticked past 2:00 a.m., handshakes finally signaled a deal. History was made that Thanksgiving morning in 1997 when a group of producers bought a material interest in what was then Farmland National Beef Packing Company.
When ‘Someday’ Becomes Today
Just a few years ago, Ranch Covey Hill showed no signs of an Angus destiny. It was a country estate in disrepair as owners stopped coming out from Montreal in the summers. The Chenails had been looking for land, a place where they could build a herd. They saw potential. That continual pursuit of the best and finding the right people to help caught the attention of the world’s premium beef brand.
Consumer Connection
The rollercoaster of retail
Even though we’re in a year where overall CAB sales will be down, retail demand has kept us in a strong position rising to the occasion to comprise up to two-thirds of summer sales at times.
The III big things
At III Forks, an upscale steak and seafood restaurant in Frisco, Texas, the beef must match the ambiance and the service. Chef Chris Voegli says it all must exceed expectations. It’s that attention to detail at the final step that makes the cattleman’s attention to detail worth it.
Flavor’s secret ingredient
As a moderately to highly heritable trait, marbling is something that cattlemen have a lot of ability to manage. It also happens to be one of the major contributors to beef flavor. Texas Tech University meat scientist Jerrad Legako spoke about the topic at the 2020 American Society of Animal Science meetings.
Research Drivers
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