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.
They run deep Roots anchor the Dalebanks program, helps them growBy: Miranda ReimanA difficult place to put down roots—that’s an odd feature for a prairie really, but it’s true of the Kansas Flint Hills. The pastures at Dalebanks Angus near Eureka, Kan., hide the...
Two fishing cabins stood on the edge of the San Marcos river in 1919. Sixty years later Bodey Langford connected the two, as brick-by-brick, he built a home where he and Kathy would raise daughters Anna and Callie. There on his late father’s ranch near Lockhart, Texas, he also built his herd with purpose.
M&M Feeders now includes two yards, with Jamie Huyser tackling the daily tasks at Elm Creek and Daron helps manage operations at Lexington. Mel does everything from keeping up customer relations to driving the feedtruck, while Marvin handles commodity trading from his home in Idaho.
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.
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.
Greg and Kristina Gaardbo bring people together over great food and great beef. The Chicago Culinary Kitchen is known for their delicious Texas-style barbecue prepared with passion, flair and Certified Angus Beef® products.
Dry aging beef is a process that is centuries old and consistently growing in popularity. Dry-aged beef is more tender, providing consumers an enriched eating experience.
The health of an animal is important at every level of production. Researchers have found a way to select cattle for disease-resistant genetics and strong immune systems.
Antibiotic resistance in cattle is a growing concern for producers and consumers. The goal for cattlemen and women is to implement strategies at the management level with good animal husbandry practices, routine health exams and vaccination.