Our cow herd history hinges on genetics, environmental factors
To get to where we are today, certain things had to happen a certain way.
Help consumers make informed decisions
Remember that many consumers may not know how to cook or select good meat.
Put an end to stonewalling
There’s a stone wall of sorts near the top of our country lane. People don’t know if it’s coming or going unless they visited...
All eyes are on your farm, so why not open the gate?
Not everyone is eager to put their farms or ranches — their lives — on display. But consumers can’t tell how much you care about all the responsibilities entrusted to you unless they meet you.
Get prepared for a bigger beef herd
As the U.S. beef herd expands, know your options.
When it comes to cattle quality, no one wants seconds
Take a look at any sale barn study or video auction analysis and it will show the advantages for preconditioned, reputation calves.
‘What you DO know could hurt you’
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.
Beef: You can’t control the cook, but you can decide the quality
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.
Road to greatness paved with records
Even if you have good cattle and everybody knows it based on repeat buyers over the years, they can always get better.
Embrace the ‘foodie’ movement: It means ‘we love food’ and ‘we cook’
Don’t write off the millennials as ‘young people who don’t know how to make home-cooked meals.’
