Where there’s smoke, there’s family

Where there’s smoke, there’s family

Where there’s smoke, there’s family World-famous barbecue joint connects five generations By: Katrina Huffstutler It’s a tale as old as time — and one every rancher can relate to. The cattle market goes south, adjustments have to be made. Maybe that means...
Old-fashioned excellence

Old-fashioned excellence

Old-fashioned excellence Local packer offers unique advantages to worldwide brand By: Brianna Gwirtz Half a side of beef glides out of the cooler on an overhead hook, wheel and track line into a small meat lab. A group of chefs gather round; for many, it’s their first...

Catching up on those quality records

It doesn’t sound like a busy salebarn café or have the same ambience as a back table at the farm supply, but I’d argue that our weekly supply team conference calls are a CAB version of a coffee klatch. We aren’t gathered around the same table (but video conferencing...

One-man show, part II

There’s a saying, “If you think you’ve got good cattle, put your money where your mouth is and feed ’em. You’ll find out pretty quick how good they are.” Jim Moore’s full of these. Life lessons, advice not taken, anecdotes of who said ‘what,’ when and why. I ask him...