Where premiums are earned Understanding beef carcass value by Kylee Kohls March 29, 2021 A Choice carcass is worth more than Select, but if cattlemen are looking to add value across the entire carcass, only one brand does that. Cattlemen joining a March webinar hosted...
Another billion in the books Pandemic impacts Certified Angus Beef fiscal year, but sales momentum is strong by Kylee Kohls October 7, 2020 Blindfolded on a rollercoaster, this year in the beef business was filled with unexpected upside-downs and lurches. Whether a...
Eager to learn, ready to teach Ohio cattleman completes his term as Certified Angus Beef board chair by Kylee Kohls October 2, 2020 Thick fog lifts out of the valley at sunrise, unveiling steep hills of green pastures and black cattle. The soft lowing of calves calls...
‘Plum’ good beef by Kylee Kohls 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...
A new “middle meat” My taste buds were watering just looking at the menu. Beef Belly – Certified Angus Beef navel, white beans three ways & ramp chimichurri Apricot Carrots – old style lager braised carrots, apricot mead glaze,...
