fbpx

angus calf

Hello, trouble…

Sometimes we encounter diversions when trying to operate a purpose-driven herd.

I had a bad feeling about 425, ever since February 26, when she looked like she would calve any minute… I was so sure I took the rare step of already writing her number in the calving book. A week later she looked overdue and I wrote in comments, “Trouble?” She held off another week, but then gave us a nice heifer (of course, like 70% of the herd this year). Wow, could this be the start of a happy ending?

No, not without more trouble anyway. It has been warm, but not so hot that we see a lot of cows wading deep into the pond, so I was surprised when patrolling the herd to see a cow peering out from just off the dam this week. After a closer look, I shook my head: it figured: 425 had found some trouble after all. She must have slipped off the edge of the dam, but in any case she did not seem able to get out. The forecast called for rain and that would make a lot more trouble…

The thunderhead promised more trouble…

I buzzed back to the truck and loaded into the 4-wheeler box, then headed the Chevy for home to get the remnants of a lasso. I don’t “rope” cattle any better than the average city person, and what we might call a lariat was a 30-year-old length of stiff hemp that once had a breakaway but now only formed a loop through an improvised knot. It was what I had available so I went back and cast a wide loop 3 feet into the pond.

Success! Now if she will let me pull out the lower end to loop around her muzzle to make a halter…. Repeated head tosses said, “No way, cowboy! Try that again and I will drown myself where I stand!”  OK, plan B got her within a foot of shore by taking up slack around a bale-bed arm. Then I opted for a firm pull the last 10 feet with the Chevy. It worked, and I proceeded another 20 feet to safety, then cut the rope off the back of her neck.

A late supper for little 425…

Glad to see she was trying to get up already, and boy was her calf looking forward to that.  A few minutes later she looked like any other cow, except for that muddy streak on her face. Memo to self: buy new lasso and keep a closer eye on 425 to keep trouble away.

Till next time, we’ll keep on targeting the brand and watch out for slippery slopes. Let’s keep building tomorrow together.

–Steve

You may also like

Progress from small steps

Progress from small steps

Every day is a chance to learn and get better. Thousands of others like my new friends in Alabama are taking steps to meet the shifts in consumer demand, and to know more. Small steps in the right direction can start now. Even if it’s just recording a snapshot of where you are today, a benchmark for tomorrow.

Not perfect, but working to get better

Not perfect, but working to get better

The CAB Cattleman Connection team heard its name called more than once in the virtual ceremonies, and each time came a sense of personal accomplishment, but even better: confirmation that we’re getting better at our craft. I hope that means we’re doing a better job for you.

Beefed up findings

Beefed up findings

Frank Mitloehner presents his findings on the animal ag sector’s impact on global warming. He explains how cattle counterbalance other fossil fuel sectors, proving that cattle are a solution and not a threat.

Kansas feedyard

The feedlot melting pot

Where do they come from? And who are they?

“Where you from?” is a question we often ask strangers. What we really want to know is, “who are you?” and “what makes you tick?”

Think of immigration, both in the yesteryears (my grandmother came over on a boat from Germany in 1913) and in today’s world (many illegals from south of the border). Different kinds: most of those early ones came over legally because of religious persecution or economic collapse; in the case of Ireland it was the potato famine. Both groups of people that come to the U.S. were/are intriguing because we want to know how “our” world will change with these new strangers in it!

Another example: making new acquaintances while on a plane (yes, I’m the pesky person who strikes up conversations with the person sitting next to me) is interesting. Sometimes other people start the conversation; sometimes I kick it off. But, what I really want to know is: who are you? What are your beliefs? What do you stand for? How do you see the world? What is your purpose in life?

Where did they come from? How will they perform?

In the case of cattle coming into a new community (e.g. a feedlot), some come from Mexico, some from Canada, some from the southeastern U.S., and some from the southwest; some from the far west off of farms and ranches just as unique and varied as the general U.S population. They arrive at a feedlot in Kansas. How will they feed and perform? Will they get sick? Will any of them die, and if so, how many? Will they be worth anything on a value-based grid, or will they be commodity cattle sold on a cash basis?

Without history on the cattle, feedlots or cattle buyers don’t know what to expect. Look at this pen of cattle at a feedlot in western Kansas. What does the feedlot know about them? Well, they know the state of origin. They know they are predominantly black hided. Besides that, not too darn much. We have some preconceived and obvious notions by looking at these cattle: body condition on arrival, length of haul, phenotype, hair coat color, etc. What about health status? Unknown. Grading capability? Unknown. Ability to perform in the feedlot? Unknown.

As we move more and more toward DNA technology in the cattle industry, one thing we can know (at least with high-percentage Angus cattle): marbling and yearling gain outcomes. With GeneMax (GMX) our new DNA test, the new owners will have a pretty good idea of how these cattle will perform in those realms. For a cost of $17 per head, our ability to estimate outcome will be greatly enhanced.

To find out more about GMX, visit our website at www.cabpartners.com/GeneMax.

Where are you from?

For now, Adios!

-Gary

You may also like

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ was developed as part of a strategic cattle care partnership between Sysco and CAB. The collaboration focuses on supporting farmers and ranchers, equipping them with continuing education to stay current on best management practices and helping to increase consumer confidence in beef production.

You, Your Cows and Their Feed

You, Your Cows and Their Feed

Expert guidance from Dusty Abney at Cargill Animal Nutrition shares essential strategies for optimizing cattle nutrition during droughts, leading to healthier herds and increased profitability in challenging conditions.

Marketing Feeder Cattle: Begin with the End in Mind

Marketing Feeder Cattle: Begin with the End in Mind

Understanding what constitutes value takes an understanding of beef quality and yield thresholds that result in premiums and/or discounts. Generally, packers look for cattle that will garner a high quality grade and have excellent red meat yield, but realistically very few do both exceptionally well.

Making the best of beef

Here’s your latest Meat Market Minute:

Live cattle traded early last week as a small rally in the futures market on Wednesday encouraged packers to increase their bids to $126, steady with previous week levels. Production was well under previous year and 2.3% down from the week before in number of head harvested. Carcass weights, however, continue to run well above historical levels and have offset some of the losses in head count. CAB® carcass weights are up 11 pounds for the fiscal year to date, and 35 pounds above the last 6 weeks versus previous year.

Boxed beef values were down week across all grades as demand was called sluggish. Most retail buyers have moved past Easter purchases and are now looking to begin filling their needs for peak grilling months. Grade continues to improve as USDA Choice runs at 66% of the fed cattle harvest, a full point above previous year levels. This bodes well for CAB® production, which continues up as well; acceptance rate improved over previous week to reach 24.9%.

Until we meat again,

-David

You may also like

$100,000 Up for Grabs with 2024 Colvin Scholarships

$100,000 Up for Grabs with 2024 Colvin Scholarships

Certified Angus Beef is offering $100,000 in scholarships for agricultural college students through the 2024 Colvin Scholarship Fund. Aspiring students passionate about agriculture and innovation, who live in the U.S. or Canada, are encouraged to apply before the April 30 deadline. With the Colvin Scholarship Fund honoring Louis M. “Mick” Colvin’s legacy, Certified Angus Beef continues its commitment to cultivating future leaders in the beef industry.

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ was developed as part of a strategic cattle care partnership between Sysco and CAB. The collaboration focuses on supporting farmers and ranchers, equipping them with continuing education to stay current on best management practices and helping to increase consumer confidence in beef production.

Drought Impact and Cattle Industry Dynamics

Drought Impact and Cattle Industry Dynamics

As drought conditions persist across much of cattle country, farmers and ranchers are at a pivotal juncture in the cattle industry’s landscape. What impact does this prolonged dry spell have on the nation’s herd numbers? When will heifer retention begin? How will industry dynamics influence the spring bull sale season?

flavor's secret ingredient, grill flame flavor

Expensive steak doesn’t have to cost us customers

Feeder calf supplies are tight, pushing prices up for all.

Just as I hit “publish” on yesterday’s blog post, a fellow employee sent around an article from the Wall Street Journal, “Steakhouse Diners Feeling the Bite as Prices Rise.”

The lead kind of sums up that problem I brought up yesterday, “To hike or not to hike? That is the question facing steakhouses and restaurants as they continue to face steep price increases in food costs, particularly beef.”

At this time of low cattle inventories, high cattle prices don’t mean fewer buyers. Stockers and feeders are all competing for animals to fill their pens. But for those restaurant operators, higher prices could mean their diners will go elsewhere. It’s not like we have a shortage of eating establishments, after all.

The WSJ article said beef prices have risen 30% in the past two years, but restaurateurs aren’t able to just pass those prices along to the consumer. One of the interviewees said he just raised his ribeye price to $92. You may think, $92 for one steak?!??! (I did.) But he said, “I’m not even making money on my steak, I’m just breaking even.”

I introduced you to CAB’s Gale Rhoads yesterday. He’s one of the people who helps to make sure that when the going gets rough for restaurateurs they don’t back off on selling quality beef. (Think about the power they have to push other proteins or veggie dishes.)

Rather than “trade down” to lower quality, which will ultimately leave the consumer saying, “Why did I pay [insert very large price tag] for that?”

Our field experts — Gale Rhoads and Chef Michael Ollier

Gale, as part of our “in the trenches” team, gives some practical suggestions to keep beef on the menu at a reasonable price and keeping those customers happy:

“As prices go up, they start to make adjustments so they can maintain a profit for their operation. Sometimes they have to reduce their steak size, from a 14 oz to a 12 oz. or a 12 oz. to a 10 oz.. So it still satisfies the consumer with a good portion but gives them an opportunity to maintain their profit as well,” Gale said.

Another option? Featuring some of those “underutilized cuts”—the diamonds in the rough that cost less, but deliver a delicious punch.

Chef Michael recently discussed these in his “What’s Cooking” column in the Angus Journal:

  • Rib filet – On a ribeye steak, you can usually see a seam of fat that runs around one side of the steak, about an inch in from the edge. What some don’t realize is that’s the dividing line between two different muscles – the rib and the spinalis. Those two muscles are usually cut together to make a ribeye steak, but recently chefs have been separating them on the subprimal and serving a “Filet of Rib.” Then they save the spinalis, also known as the rib cap, to create another dish (think the best beef skewer you’ve ever imagined).

This trend is hugely driven by increased carcass sizes, where in some cases an oversized ribeye literally won’t fit on a plate. Taking the cap off and re-using it in another dish solves portion problems and creates a delicious new menu item – win, win!

  • Split Strip – This is another twist on a familiar cut, also driven by a desire to make more reasonable portion sizes. It’s exactly what it sounds like – splitting the whole strip loin in half to create the “Manhattan Steak,” a smaller version of the traditional New York Strip Steak.
  • Culotte – Another cut from the sirloin that’s final getting it’s deserved recognition. The culotte is to the sirloin what the spinalis is to the ribeye – the “cap” muscle that is easily separated and served on its own.

Bottom line: Restaurateurs are not getting rich off of beef (even if they’re selling a single steak for $92), but they are using a little good old American ingenuity to keep people eating what you produce. And that’s good for everybody.

May your bottom line be filled with black ink,

Miranda

You may also like

$100,000 Up for Grabs with 2024 Colvin Scholarships

$100,000 Up for Grabs with 2024 Colvin Scholarships

Certified Angus Beef is offering $100,000 in scholarships for agricultural college students through the 2024 Colvin Scholarship Fund. Aspiring students passionate about agriculture and innovation, who live in the U.S. or Canada, are encouraged to apply before the April 30 deadline. With the Colvin Scholarship Fund honoring Louis M. “Mick” Colvin’s legacy, Certified Angus Beef continues its commitment to cultivating future leaders in the beef industry.

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ was developed as part of a strategic cattle care partnership between Sysco and CAB. The collaboration focuses on supporting farmers and ranchers, equipping them with continuing education to stay current on best management practices and helping to increase consumer confidence in beef production.

Quality Wins, Again

Quality Wins, Again

Sara Scott, Vice President of Foodservice for Certified Angus Beef, emphasizes the importance of taste over price in the beef market during the Feeding Quality Forum. As consumer demand for high-quality beef grows, Scott highlights the need for increased supply and encourages communication with packer partners to meet the demand for Prime beef.

Dr. Bob mentorship

Prices rise for a reason

Who has heard “rising food prices” in the news recently?

Looks like everybody’s hands are raised (if not, I must ask, what cave do you inhabit?). If I had to venture a bet, I’d say it ranks as the second highest “rising” phrase right now, just behind “rising gas prices” and ahead of “rising input costs.” No data to prove that, just a big ol’ fat guess. Anyway…

Whenever prices go up, it seems like we’ve got all kinds of finger-pointing going on. “I’m not striking it rich. It must be the next guy.” When folks on the production side of the equation head to a restaurant, a little cowboy math leads them to believe they’re getting the raw end of the deal.

Myth: Restaurateurs are just using the high prices of corn and other inputs as an excuse to rip people off at the plate. They must be making a killing!

Fact: It’s no secret that everyone—from producers to packers to foodservice folks—are in the business to make money. But the reality is that it takes a lot of work to get that beef from packer to plate, and that work comes with a price tag, which is then passed on to the consumer.

Have you ever stepped back to think of all the costs that go into that porterhouse or strip steak? Well if a distributor were to list out all their individual costs beyond the obvious cost of the meat, they would be numerous; but here’s a snapshot:

  • Food safety tracking and testing
  • Labor: From warehouse workers and cutters to packagers and truck drivers.
  • Plant overhead (somebody’s got to pay the light bill) and all that fuel for deliveries (you, know, that’s rising, too)
  • Equipment and supplies (vacuum-packing film, knives, mesh gloves, etc.)
  • Liability insurance, salaries for the sales force and all the related staff

And then to top it off, there’s a certain chunk of change that goes toward “bad debt” or customers unable to pay their bills.

That’s all before it gets to the steakhouse’s back door, where those businesses also have light bills and employees to pay, plus the need to provide a pleasing ambiance and delicious food to each and every customer—even on the slow nights. (Ever seen a waitress reading a paper instead of serving? That’s a nightmare for somebody trying to balance wages with sales.)

Last week our team chatted with Gale Rhoads, CAB executive account manger (i.e. works with people on “the other side” of the business.) And when food cost came up, he brought up some great points. In order to remain competitive most foodservice people will take a lower margin on a beef items than they will on chicken so that they don’t “price themselves out of the market.”  (Kind of puts that “outrageous food price” into perspective, huh?)

He added, “It’s wonderful to see this margin opportunity for the producer, because they go through some trying times, without a doubt. They’re seeing increasingly challenging times now on the other side of the business–the costs of their raw materials, those primal or cut steaks, are higher now as well. A lot of them can’t change their menu weekly because of the cost of printing and things of that nature. It cuts into their margin.”

So when times are tough for beef-sellers (like they are now) they’re tough for a while.

When I wrote a series on this a while back, the word on the street was distributors are hoping to make 3% to 5% on the profit and restaurateurs have to mark up food 2 to 3 times just to aim for that 5% mark, too.

I’d invite you to read those articles:

Behind the menu price

Quality in the price equation

Meat Case Math

Even though economics may have changed some since 2009, the concepts are still the same. I’ve been a waitress (Perkins helped pay my way through college) and a producer (raising cattle did the same) but I learned a whole lot about all that “in between” from the people I chatted with. Hope you do, too!

May your bottom line be filled with black ink,

~Miranda

You may also like

$100,000 Up for Grabs with 2024 Colvin Scholarships

$100,000 Up for Grabs with 2024 Colvin Scholarships

Certified Angus Beef is offering $100,000 in scholarships for agricultural college students through the 2024 Colvin Scholarship Fund. Aspiring students passionate about agriculture and innovation, who live in the U.S. or Canada, are encouraged to apply before the April 30 deadline. With the Colvin Scholarship Fund honoring Louis M. “Mick” Colvin’s legacy, Certified Angus Beef continues its commitment to cultivating future leaders in the beef industry.

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ was developed as part of a strategic cattle care partnership between Sysco and CAB. The collaboration focuses on supporting farmers and ranchers, equipping them with continuing education to stay current on best management practices and helping to increase consumer confidence in beef production.

Quality Wins, Again

Quality Wins, Again

Sara Scott, Vice President of Foodservice for Certified Angus Beef, emphasizes the importance of taste over price in the beef market during the Feeding Quality Forum. As consumer demand for high-quality beef grows, Scott highlights the need for increased supply and encourages communication with packer partners to meet the demand for Prime beef.

The grass IS greener for backgrounders

 

by Miranda Reiman

Cinch up that seatbelt. This cattle market madness is only going to get more dramatic.

You may think you’ve been on a rollercoaster ride, but Derrell Peel, Oklahoma State University (OSU) ag economist, shared data at a recent field day that could wow the most seasoned thrill seeker.

“We have record level prices pretty much anywhere you look in this industry and they’re going to get higher,” Peel said, addressing nearly 75 stocker operators earlier this month.

The “Backgrounding for Quality” seminar at White Brothers Cattle Co., near Chickasha, Okla., was co-sponsored by OSU, Pfizer Animal Health and Certified Angus Beef LLC (CAB).

Peel said being a market analyst used to be much easier. “Beef demand wasn’t changing much, international trade wasn’t all that important and corn was always $2 a bushel, so all you had to do was figure out the cattle inventory and you had a pretty good bet on what was going to happen in cattle markets.” 

Not anymore.

“What’s driving prices today is not something that’s happened overnight,” he said. The industry has liquidated cattle 14 of the last 16 years. In January, USDA numbers showed fewer than 91 million head of U.S. cattle, the lowest inventory since 1952.

That makes supply a key driver, not just in 2012, but for the next four to six years, he said.

Replacement heifer retention has increased since 2009. “But it hasn’t translated into net growth in the herd because we’ve had very large cow slaughter,” he said.

Drought drove that last year and still remains a wild card moving forward.

Perhaps surprisingly, these lower animal numbers have not shown up in the form of significantly smaller beef production, until now. (See chart.)

“You’re eating your way into smaller inventories,” Peel said, noting that liquidation means more harvested animals. “That supports production in the short run, but at some point you simply can’t maintain that. We have reached that point.”

Beef production was already declining during the last quarter of 2011, and the 2012 projection cuts that an additional 3% to 4%.

“We certainly have more concerns about what that’s going to do on the demand side,” he said, noting fears about how high prices can go before that turns away consumers.

“We’re at record-level prices and they’re only going to go higher,” Peel said. As heifers are retained, supplies will get tighter, putting a squeeze on through 2013 and maybe even 2014.

“That’s going to be very important from a beef demand standpoint in terms of how [consumers] will be able to respond with this additional pressure we’ll see on prices,” he said.

USDA Choice boxed beef has never traded above $2 per pound (lb.), but in recent months it’s gotten close (see chart). What’s a thorn to purchasers is a bright spot for any producers marketing on a value-based grid.

“For the last three years, we’ve had a pretty weak Choice-Select spread,” Peel said. “This year it’s returning to a bit more normal spread.”

Hamburger purchases are partially to blame, as consumers have shifted away from pricier steaks, or middle meats, to end meats.

“For the most part they didn’t stop eating beef,” he said.

Exports are picking up any slack, and setting records. Japan, Mexico, Canada and Korea are the major players, taking nearly equal shares of U.S. beef.

But even record prices can’t prop up profits when input prices are also on the same sky-high track.

“Most of the beef industry we know and think about was built on cheap feed, cheap corn,” Peel said. “We don’t have that right now.”

Or any time soon, he added, thanks to increased competition.

“The beauty of the market is that it never says you can’t have something. It just prices it so you can decide that you can get by without it,” he says.

That’s why the beef industry is better poised to deal with record-high corn prices.

“I don’t see a big future for stocker chickens,” he joked. “There are some folks promoting pasture poultry, and all that does is make the coyotes smile.”

For 40 years, the industry built up the idea of cheap gains on grain.

“Now it’s not the cheapest game in town so we need to think about how to do things differently,” Peel said. That, combined with high demand for forage, equals unparalleled opportunity for backgrounders.

“Pretty much anything you have to sell today sells pretty well,” he said. Marketing has gotten easier. Quality management is now the primary concern.

“You need to spend more of your attention than ever before on managing production,” he said. “Manage health, manage nutrition and manage cost to benefit from this market environment we’re in.”

You may also like

Drought Impact and Cattle Industry Dynamics

Drought Impact and Cattle Industry Dynamics

As drought conditions persist across much of cattle country, farmers and ranchers are at a pivotal juncture in the cattle industry’s landscape. What impact does this prolonged dry spell have on the nation’s herd numbers? When will heifer retention begin? How will industry dynamics influence the spring bull sale season?

Building Bridges for Better Beef

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.

Responding to demand

 

by Steve Suther

Charting a course in the beef industry means acting on market signals and being ready for the reactions to those actions.

“The message of consumer demand is more complicated than it has ever been,” John Stika said at the Kansas State University Cattlemen’s Day earlier this month. Regardless of position in the beef industry, “we must interpret and respond by balancing those needs and expectations of consumers with our need to make a profit.”

The president of Certified Angus Beef LLC (CAB) said that response is critical at every step from the cow-calf to retail level. “Being the closest to the consumer, retailers are the first to detect these changing preferences,” he said.

Trend lines in 2011 clearly show a retail shift toward higher quality beef, with many of the largest companies making room for Choice product in their meat cases.

“Wal-Mart didn’t create a quality demand move,” Stika said. “They responded to it.” Consumers today consider a price-value relationship rather than price alone.

“We as an industry have experienced record sales of premium Choice beef during the worst economy in recent years,” he noted. “The only way to explain this is that folks were careful where their dollars were spent, and they didn’t gamble in the meat case.”

So consumers are willing to pay more for a product that they know is worth more (see chart), and they may be willing to pay still more.

“But there is an end out there somewhere,” Stika said. “For consumers to accept higher prices, we as producers must continue to increase quality.”

That way, retailers who have responded by offering more high-quality beef will be able to maintain that strategy and satisfy consumers who want their money’s worth.

The response must come from an entire industry that focuses on taste, the top reason consumers buy beef, said Stika, who admitted it seems a distant goal for many producers.

 “Eating satisfaction is a lower priority and a challenge to focus on,” he said. “That’s because there are so many other factors weighing into their decisions. But producers must hedge those factors against long-term beef demand.”

Stika acknowledged the real need for increasing efficiency amid high input costs, but progress there would ring hollow if the source of demand walks away. “We must always consider the wants and expectations of the consumer, who brings the only sustainable flow of dollars into our businesses.”

You may also like

Drought Impact and Cattle Industry Dynamics

Drought Impact and Cattle Industry Dynamics

As drought conditions persist across much of cattle country, farmers and ranchers are at a pivotal juncture in the cattle industry’s landscape. What impact does this prolonged dry spell have on the nation’s herd numbers? When will heifer retention begin? How will industry dynamics influence the spring bull sale season?

Building Bridges for Better Beef

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.

angus calf

To have it all, pay attention to all

Last week’s fact was, “If you’re focused, you can put together a well-rounded genetic program that includes all of those things in the same package.”

All of “those things” were marbling, maternal function and performance.

But re-reading that post I realized I may have unintentionally fueled another myth, so let me a clarify a bit.

 

These calves were selected for marbling, among LOTS of other things.

Myth: You can achieve profitable, high-quality cattle by selecting for marbling alone.

 

Fact: You need to keep pressure on marbling, while focusing on all economically important traits.

Yes, even a branded beef company with a big emphasis on marbling (it is the No. 1 one reason cattle fail to meet CAB) won’t ever suggest you select for it without regard for other economically important traits.

I’ve brought this up before, but I thought it’s worth stating again and our Best Practices Manual says it best:

“Selecting for any one trait while ignoring others does not lead to commercially successful livestock production. The key is balance in selecting for all traits that affect profit, both short- and long-term. However, balance need not mean “equal.” Strong selection pressure can be put on a few traits that greatly improve CAB acceptance rates without compromising other areas.”

We have an entire chapter devoted to our genetic recommendations, which includes stacking generations selected for marbling and choosing Angus bulls that are AT MINIMUM in the top 40% of the breed for marbling.

There are recommendations for backfat and ribeye area, too, but that’s only one part of the puzzle. You need easy-keepers, good mothers and good gainers, too.

Now you can’t say I didn’t warn you. You can have it all, but that means paying attention to it all, too.

May your bottom line be filled with black ink,

Miranda

You may also like

Nebraska Ranch Receives Certified Angus Beef Commercial Award

Nebraska Ranch Receives Certified Angus Beef Commercial Award

Troy Anderson, managing a Nebraska ranch, focuses on breeding thriving maternal cows that will grade premium Choice and Prime, while respecting livestock, people and land. Anderson Cattle receives the 2023 CAB Commitment to Excellence Award. Their journey includes improving genetics, feeding home-raised and purchased calves and using data for better breeding decisions, all with a bottom-line approach.

Everything They Have

Everything They Have

Progress is a necessity on the Guide Rock, Nebraska, ranch where Troy Anderson manages a commercial Angus herd, small grower yard, his 10-year-old son, and a testing environment. Troy’s approach includes respect for his livestock, people and land. For that, Anderson Cattle was honored with the CAB 2023 Commercial Commitment to Excellence Award.

Progress, Not Perfection

Progress, Not Perfection

It’s a labor of love, obvious in the way she lights up explaining their family’s 33-year effort to proactively adapt Angus cows to their land. A lifetime of telling stories from the pasture or kitchen has resonated with nonfarm consumers as much as fellow ranchers. “Everything we do is about cattle, but it’s also about family and connecting our kids to the land and to the cattle,” Debbie Lyons-Blythe says.

Tri-tip twice

As I was grilling out the other night, I thought about how many times I’ve served beef tri-tip to friends and family and it always elicits the same reaction. One, they love it. And, two, they say, “I’ve never heard of that cut.”

*Disclaimer: This is not a “foodie” blog like GoRare. This is not the place to find cooking tips and new recipes like the treasure trove of information Katrina shares over on Make Mine Beef. And it isn’t a place where consumers regularly come for a behind-the-scenes look at the industry, like Anne provides on her Feedyard Foodie.

This a blog for the production sector, but I told you a couple weeks ago that I fancy myself somewhat of a CAB evangelist so I couldn’t pass this opportunity up.

The reason most of my Midwestern acquaintances haven’t had tri-tip has to do with geography. I think tri-tip is the West Coast’s best kept secret. The triangle-shaped 1 ½ to 2 ½-pound roast is carved out of the loin, and since there are only two per animal it can be hard to find unless you’re in California or Oregon where they’re a menu mainstay.

If you’ve never had tri-tip, it’s worth the effort to locate one.

(In full disclosure, I’ve only ever had Certified Angus Beef tri-tip, so I’ll only guarantee that statement if you go for the high-quality.) Ask your butcher or your meat department manager.

Some people like to cut tri-tips into steaks. Since they’re technically a roast, they do well in a Crockpot and make the best hot beefs, but I always think of that as a wasted opportunity. With a few prep steps, I like to throw that whole hunk of meat on the grill.

My suggestion: use a rub. I’ve never found one I didn’t like, but my ultimate favorite was a couple of free packets I picked up from a tradeshow, courtesy of the Texas Beef Council. Sure wish I could get my hands on some more of that. (Hint, hint, any dear Texas readers who want to butter me up.)

My food photography could use some practice (I’m always in too much of a hurry to eat), but this is the yummy final product.

Anyway…I rub it down and then sear all sides briefly in a pan of hot oil.

Meanwhile my grill has been heating up. I turn it all the way down to the very lowest settings before grilling it for 12-15 minutes per side. Let it “rest” for five minutes to let the juices redistribute and viola.

I’ve never messed this one up.  (Ok, almost never. There was that one time that its grill buddy—the potato and carrots pouch—leaked some butter and caused a flare-up. Even then I just scraped the charred side off and it was still delicious. Gotta love a piece of meat that’s that forgiving!)

Tri-tip is a family favorite. Notice the ratio of beef to “other stuff” on my little mister’s plate?

It works great for entertaining because you don’t have to baby-sit the grill, plus you have varying degrees of doneness from the ends to the center cuts.

The weather around here is supposed to be b-e-autiful this weekend and I can’t think of any better way to say, “Welcome spring!”

There’s no law that says I can’t have tri-tip twice in one week is there?

May your bottom line be filled with black ink,

Miranda

You may also like

$100,000 Up for Grabs with 2024 Colvin Scholarships

$100,000 Up for Grabs with 2024 Colvin Scholarships

Certified Angus Beef is offering $100,000 in scholarships for agricultural college students through the 2024 Colvin Scholarship Fund. Aspiring students passionate about agriculture and innovation, who live in the U.S. or Canada, are encouraged to apply before the April 30 deadline. With the Colvin Scholarship Fund honoring Louis M. “Mick” Colvin’s legacy, Certified Angus Beef continues its commitment to cultivating future leaders in the beef industry.

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ Cattle Care Campaign Launched This Fall

Raised with Respect™ was developed as part of a strategic cattle care partnership between Sysco and CAB. The collaboration focuses on supporting farmers and ranchers, equipping them with continuing education to stay current on best management practices and helping to increase consumer confidence in beef production.

Quality Wins, Again

Quality Wins, Again

Sara Scott, Vice President of Foodservice for Certified Angus Beef, emphasizes the importance of taste over price in the beef market during the Feeding Quality Forum. As consumer demand for high-quality beef grows, Scott highlights the need for increased supply and encourages communication with packer partners to meet the demand for Prime beef.

When it rains, it pours…

…and that’s OK in OK.Gary and I were in Chickasha, Oklahoma to put on our second annual “Backgrounding for Quality” seminar with our friends from Pfizer Animal Health last week. The weather was not pretty… it’s safe to say that I’d classify the precipitation as pouring more than once during that day. But after we spent so much time talking about the drought (over and over and over again…) in the southern US this past year, I could hardly complain about the moisture we encountered.

Now, I may have said an unkind word or two about the timing of that moisture last week, but what can you do but shrug and go on with the show when you’ve planned an outdoor field day that forecasts “100% chance of rain?” 

So when the wind, rain and cold settled in at Chickasha, we settled in the White Brother’s Cattle Company’s shop with some heaters instead of our original outdoor plan. There was plenty of hot coffee, a brave and hardy crowd and a line up of top-notch speakers.

One of those speakers was Dale Moore, the owner and manager of Cattleman’s Choice Feedyard. Dale’s topic of discussion was “What a feeder wants,” and he knows that question from both sides of the equation. Dale and wife Mary also run a commercial cow-calf operation in Oklahoma. Here’s an excerpt from the beginning of his talk.

“What do you think feeders really want? I could give you the same song and dance about feedyards wanting high quality, weaned cattle that won’t give them any problem and will make them a whole lot of money. That’d be my whole talk.

“But I wanted to come up with something new to say to you, about what feedyards are looking for and what feedyards can do for you. When I thought about that, I kept coming back to the same thing: In all honesty, feedyards want customers. At least my yard does. I take pride in being able to feed high quality cattle and make guys lots of premiums, to improve their cowherds. We want to give our feedyard and customers lots of recognition and give them coffee shop talk. That’s what all feedyards under the CAB banner are looking for.

“We don’t get a lot of our upper Choice, CAB-type cattle at the sale barns because a lot of those cattle have to be put together with other cattle or you just don’t win the bid. So we rely on our customers for those good ones. We need customers, and we want to help them be profitable in the long term and improve their cow herd.  

“So to do that, the consumer is where we all need to go back to, in my option. Consumers are demanding higher quality cattle; a better eating experience. Consumers are willing to pay for what they get, and in return they want a tremendous eating experience. That goes all the way down the line from consumers to retailer to packers to feedlots and ultimately to you guys as cow-calf and stocker operators.

“So that’s what a feeder wants: something that through all these chains, is going to provide the end result of a good eating experience, because that’s what’s paying for all of it. We get that good eating experience from high quality customers.”  

“You measure profit by performance, quality, dollars… but the bottom line is about satisfied consumers.”

When it rains, it pours. And when our industry focuses on meeting the demands of our final customers like Dale focuses on his feedyard customers, it pours success back down the entire system.

To get more clips and quotes from the event, check out our Twitter and Facebook feeds from last week. Enjoy!

-Laura

You may also like

You, Your Cows and Their Feed

You, Your Cows and Their Feed

Expert guidance from Dusty Abney at Cargill Animal Nutrition shares essential strategies for optimizing cattle nutrition during droughts, leading to healthier herds and increased profitability in challenging conditions.

Marketing Feeder Cattle: Begin with the End in Mind

Marketing Feeder Cattle: Begin with the End in Mind

Understanding what constitutes value takes an understanding of beef quality and yield thresholds that result in premiums and/or discounts. Generally, packers look for cattle that will garner a high quality grade and have excellent red meat yield, but realistically very few do both exceptionally well.

Kansas Ranchers Recognized for Sustainability Efforts

Kansas Ranchers Recognized for Sustainability Efforts

Kansas’ Wharton 3C Ranch thrives despite droughts, winning the CAB 2023 Sustainability award. The data-driven, quality-focused approach of first-generation ranchers, Shannon and Rusty Wharton, yields 100% CAB cattle. Their commitment to sustainability and industry collaboration sets a bright future for the cattle business.