Beef up your cooking

Beef up your cooking

Before I started my job with Certified Angus Beef all I knew about steak is I wanted it medium-rare. My mom burns food and it doesn’t matter if it’s garlic toast or steak. So I was not used to getting medium-rare steak…

Champions on the hoof and under the hide

Champions on the hoof and under the hide

Alexis “Lexi” Koelling has been pulling a heifer around since she was three. Now 15, she’s no stranger to the winner’s circle, but you wouldn’t know by talking to her. You’d have to prod her a bit to find out she won Grand Champion in both the carcass steer and bred-and-owned carcass steer at the National Junior Angus Show this summer. It’s her 5th year in that competition, her second bred-and-owned.

Sustaining common ground

Steve knows that while consumers’ intentions are good, they aren’t always backed with the most accurate information. He explains points of sustainability on his ranch.

Beef Leaders Institute: An original experience

Past experience showed me enough to get where food comes from, but not enough to understand how it gets from point A to B and then to me. Now I get the beef story, and a huge part of the credit goes to the week I spent with the American Angus Association’s Beef Leaders Institute (BLI) in June.

Of dreams and going all in

“I wish I could just move west and buy a ranch.” It’s something I’ve heard my dad mutter for years. He’s been around agriculture all his life, stacking hay as a teen and raising Hereford steers for the freezer as an adult. But Maryland is not big country. These days, he’s living vicariously through his three daughters’ 4-H projects and FFA events (and my internship here at CAB of course).

Not one for small talk

Uncomfortable silence.
If you don’t like it, you know the kind. Perhaps you’re just getting to know somebody, and you reach a point in the conversation where that silence hangs heavy and it makes you uneasy.

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