We need to make beef something that people celebrate, and eat
Beef producers have to convince consumers that what they do is special, every night of the week.
Market demand backs quality cattle
The only new money in the beef industry is in consumers’ pockets. When they demand more premium quality beef and producers adapt to provide it.
Unconventional risk management in the beef industry
There are a thousand ways cattle production can go wrong, but one often forgotten is the risk associated with producing a bad steak.
As you go forward in the beef industry, remember to look back
There are differences in the journey, but also similarities of how a producer ends up looking back on a career in agriculture with more wins than losses.
Put your farm business to the test
It takes a disaster to reprioritize the things we always knew were significant, but thought could wait until tomorrow.
Every decision adds up in the cattle business
Having “good cattle” isn’t a destination you reach-you have to keep after it.
Cattlemen need to be on lookout for fake news
A few months ago, a veterinarian wrote a column on ideal cow size, naming 750 to 900 lb. as the ideal with little more than "observations" to back it up.
Take time to notice the miracles of farm life
Don’t quit studying and looking for innovation. But don’t miss the miracles. The everyday operations of farm life can help you connect with consumers.
Design the cattle herd you want
No matter what trait or suite of traits you’re trying to improve, expected progeny differences help you design exactly the kind of herd you want.
Warm weather makes calving season pleasant
As one result, we calved the first quarter of our herd a month before the first day of spring with no losses. Our calves should be the healthiest ever.
