He’s not a cattleman, but Kent Black may look familiar to those who are. Maybe you remember the owner of The Original Black’s Barbecue from our recent video “Quality Outside the Middle Meats,” in which he talked about the importance of really good brisket and being an early fan of the Certified Angus Beef® brand.
“Good cattle sell themselves,” says Nebraska cattleman Trevor Dam. He uses artificial insemination, breeds based on EPD parameters and is trying Angus Link to give him even more information on this year’s calf crop.
You don’t have to tell people who make their living from the land that treating it poorly is just bad business. Ranchers have been leading conservation efforts for generations. Yet, you’d have to have had your head in the sand to not hear something in the news about beef sustainability.
I’m not all that fancy. I grew up wearing second-hand clothes and riding in farm trucks. My siblings and I thought the Super 8 was an upscale motel because they had a pool. Still today, I rarely find myself in a town with a five-star restaurant. So when I get the opportunity to attend an event like our Certified Angus Beef ® (CAB®) brand annual conference, I often find myself in awe. The food, the venue….the hoopla!
When I was a young girl, if you’d have asked me if I would be starting my career in ag communications in 10 or 15 years, I would’ve probably called you crazy for asking. A tomboy with an intuitive brain, I loved feeding cows with my dad and not much else. I wanted to know how the cow business worked and how I could make our operation better for the future.
Consistency for the customer Keeping quality at the forefront since 1978 by Jera Pipkin This story is part of a special three-part series celebrating the 40th anniversary of the Certified Angus Beef ® brand Practice makes perfect.Growing up, I have fond memories of...