Thursday, November 26, 2015

Consumers have to know as much as possible about beef value at today’s prices — they are not willing to buy known unknowns or even unknown knowns.

You can make sure the beef buyers have a ready supply of consistent, high-quality, tasty and tender product to choose from. Several years' worth of decisions on your farm or ranch all culminate in that moment.

Even if you have good cattle and everybody knows it based on repeat buyers over the years, they can always get better.

Don’t write off the millennials as ‘young people who don’t know how to make home-cooked meals.’

It’s been a few years, but I also remember what it’s like to come to a feedbunk, lined with cattle looking up, eagerly awaiting breakfast or supper. No doubt, you know that feeling well.

“You get what you pay for” is a saying that often assumes limitations.

Most cattle feeders are pretty shrewd businessmen and women. They don’t just know how to run a break-even. They live and breathe them. They study...

I got my start with other people’s cull cows, just a bid or two above the hamburger market — which was not so dear back then.

"It made me mad!" That's what a Montana rancher told me when talking about the first carcass data he ever got back. "I got tired of...

As we get ready for preweaning shots and deworming, I think these calves are in the homestretch.