Podcasts about certified angus beef

This episode is a special collaboration with UH Seidman Cancer Center. Thanks to Five Star Sensation for the opportunity to highlight this important event and its mission.Five Star Sensation, a food-focused fundraiser supporting UH Seidman Cancer Center, will take place Saturday, June 28, (2025) uniting chefs and vintners from across the country to lend their talents and time to raise critical funds for cancer research and patient care. This episode features three local participants: Host Chef Vinnie Cimino of Cordelia, Douglas Katz of Edgewater Hospitality (Zhug, Amba, Kiln) and Venoy Rogers of Certified Angus Beef, who shares his story as a current Seidman Cancer Center patient. I also speak with Dr. Theodoros (Ted) Teknos, president and scientific director of UH Seidman Cancer Center, about the incredible advances attributed our region's only comprehensive cancer center. UH Seidman offers cancer patients the most advanced technology available, dedicated and skilled clinicians, and participation in hundreds of clinical trials.I find that chefs, and members of the restaurant community as a whole, are some of the most generous people. Please check out this list of Five Star Sensation participants and support them locally or on your travels.Since its inception in 1987 Five Star Sensation has raised more than $23 million for UH Seidman Cancer Center. For more information on this event, visit UHGIving.org.

IN today's episode podcast host Kerry Lonergan catches up with John Stika, president and CEO of Certified Angus Beef, the world's largest branded beef program. Over the last 47 years CAB has grown into a red meat marketing colossus, grading around six million cattle each year producing beef sold into dozens of countries worldwide. But it hasn't always been easy, going within a single vote of being cancelled in its formative years before the program turned a profit.

See omnystudio.com/listener for privacy information.

This week on the podcast, Lindsay Runft shares her journey from intern to returning to Certified Angus Beef, all while raising cattle and kids in rural Kansas. Lindsay dives into the power of mentorship, networking, and the impact of professional attire in shaping a career. We talk about professional development and the importance of challenging yourself when continuing to learn. One of the best takeaways? "Get on your knees and pray, and then get on your feet and work."

Friday, March 14th (Mike Adams Hosting) 1) Naomi Blohm, Total Farm Marketing,  2) John Stika, President, Certified Angus Beef  3) Jim Sutter, USSEC,  4) MIKE Adams COMMENTARY  

Once again, the crew checks in from CattleCon 2025 in San Antonio. Join us as we visit with NCBA's Kaitlynn Glover about some of the most pressing D.C. issues impacting the cattle industry; talk risk management in the current beef market with Rabobank's Lance Zimmerman; and learn more about the science of beef yield with John Stika from Certified Angus Beef.

Brownfield's Meghan Grebner visited with Kara Lee with Certified Angus Beef during the 2024 NAFB Convention in Kansas City. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brownfield's Meghan Grebner visited with Kirsten Nickles, with Certified Angus Beef, at the National Association of Farm Broadcasting Convention in Kansas City, Missouri.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's the Ranch It Up Radio Show Herd It Here Weekly Report!  A 3-minute look at cattle markets, reports, news info, or anything that has to do with those of us who live at the end of dirt roads.  Join Jeff 'Tigger' Erhardt, the Boss Lady Rebecca Wanner aka 'BEC' by subscribing on your favorite podcasting app or on the Ranch It Up Radio Show YouTube Channel. EPISODE 55 DETAILS Certified Angus Beef Sells Well & Feeder Cattle Sales Certified Angus Beef Continues It's Hot Streak Sales remain strong for Certified Angus Beef (CAB), including with international customers. According to a report from Angus Journal, exports of CAB products are up 7.5% year over year, while overall beef exports are down 2% this year. That follows news of positive domestic growth, with 415 million CAB pounds to foodservice and 500 million pounds to retail. Canada, Mexico, South Korea and Japan, the Angus Journal noted, have been particularly strong markets for CAB products. Sales have also been robust in the Middle East markets of Kuwait, Qatar, the UAE and Oman, with sales up 80% from October 2023 through May 2024. Jones noted that 30% of all U.S. beef to the region is now CAB product.   Stockmen's Livestock Exchange Feeder Calf Sales Stockmen's Livestock Exchange in Dickinson, North Dakota saw another great day of feeder cattle sales.  Be sure to check out our facebook page for the latest audio and video of various groups of feeder cattle sales. SPONSORS Trans Ova Genetics https://transova.com/ @TransOvaGenetics American Gelbvieh Association https://gelbvieh.org/ @AmericanGelbvieh Allied Genetic Resources https://alliedgeneticresources.com/ @AlliedGeneticResources Clear Springs Cattle Company https://www.bredforbalance.com/female-sale Axiota Animal Health https://axiota.com/ @MultiminUSA Jorgensen Land & Cattle https://jorgensenfarms.com/ @JorLandCat Ranch Channel https://ranchchannel.com/ @RanchChannel   Questions & Concerns From The Field? Call or Text your questions, or comments to 707-RANCH20 or 707-726-2420 Or email RanchItUpShow@gmail.com FOLLOW Facebook/Instagram: @RanchItUpShow SUBSCRIBE to the Ranch It Up YouTube Channel: @ranchitup Website: RanchItUpShow.com https://ranchitupshow.com/ The Ranch It Up Podcast is available on ALL podcasting apps. https://ranchitup.podbean.com/   Rural America is center-stage on this outfit. AND how is that? Because of Tigger & BEC... Live This Western Lifestyle. Tigger & BEC represent the Working Ranch world by providing the cowboys, cowgirls, beef cattle producers & successful farmers the knowledge and education needed to bring high-quality beef & meat to your table for dinner. Learn more about Jeff 'Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ #RanchItUp #StayRanchy #TiggerApproved #tiggerandbec #rodeo #ranching #farming REFERENCES https://www.meatingplace.com/Industry/News/Details/116731 http://www.gostockmens.com/

The cattle cycle is something everyone in the beef business is familiar with, but one incredibly bright spot in the current cycle is the quality of beef U.S. cattlemen are bringing to the table with less cattle overall.  On this episode, we are joined by Paul Dykstra, Director of Supply Management & Analysis with Certified Angus Beef. Take a listen as Paul and our very own Miranda Reiman chat about recent data on CAB cattle harvested, the data backing CAB brand standards, improvements in the quality of cattle over the last decade and the incredible job U.S. cattle producers are doing at bringing high quality cattle to market.We thank Westway Feed Products for their support of this episode.Find more information to make Angus work for you in the Angus Beef Bulletin and ABB EXTRA. Make sure you're subscribed! Sign up here to the print Angus Beef Bulletin and the digital Angus Beef Bulletin EXTRA. Have questions or comments? We'd love to hear from you! Contact our team at abbeditorial@angus.org.

JJ Peterson wanted to start his own business when he quickly realized how much money people waste on marketing that doesn't work. Now with over 20 years of experience in marketing and communication roles and over 1MM books sold for his book Marketing Made Simple, he sits down with Ryan to inform companies how to avoid making the wrong marketing investments. JJ's worked with top companies in the world on their strategies such as Microsoft, Tempur Sealy, Certified Angus Beef, and the US Olympic Committee. He shares about the importance of storytelling in a marketing strategy, clarifying your brand's message to consumers, and how to stop wasting money on campaigns that don't work. He also emphasizes the importance of answering three questions in marketing: what do you do, how does it make my life better, and how do I get it?  Resources:https://bit.ly/3AOEY2j Join a free community of like minded entrepreneurs for freepodcast@upflip.com Email Ryan what you're struggling withhttps://storybrand.com/ Connect with JJConnect with UpFlip: On Facebook On Instagram On Youtube @UpFlipOfficial on Twitter For more insights to start, build, or grow a business, check out the resources on UpFlip.com or head to the UpFlip YouTube channel to see more interviews with business owners and experts. Thanks for listening!

Ryan Taylor, DU's director of public policy and self-professed “rancher in residence” for the Great Plains Region, joins Dr. Mike Brasher to share stories as a 4th Generation rancher while explaining how these experiences help him work effectively with ranchers and farmers. Ryan is a firm believer that agriculture and ranching can work well with duck habitat conservation, and after listening you'll likely agree that he's the perfect person to lead DU's conservation policy in the prairies. Lastly, we learn how eating a steak or hamburger this weekend will support healthy duck populations!www.ducks.org/DUPodcast

Determining whether to keep or market potential replacement females can be one of the most difficult decisions a commercial producer has to make. But even when taking into account the performance of a heifer's mother, there can still be room for error when tasked with determining future productivity. Enter GeneMax® Advantage™, a DNA test created in collaboration between Angus Genetics Inc., Certified Angus Beef® and Zoetis for commercial Angus replacement females.On today's episode, you'll hear more from Shauna Hermel and our guests, Jared Decker and Jamie Courter of the University of Missouri, regarding the features of GeneMax® Advantage™ and how testing can help identify females with varying levels of genetic merit for feed cost, temperament and end-product traits. Looking for more information on research backing the American Angus Association's Hair Shed EPD? Check out the May 28, 2024, Angus University Webinar featuring Decker and Courter! Find more information to make Angus work for you in the Angus Beef Bulletin and ABB EXTRA. Make sure you're subscribed! Sign up here to the print Angus Beef Bulletin and the digital Angus Beef Bulletin EXTRA. Have questions or comments? We'd love to hear from you! Contact our team at abbeditorial@angus.org.

Brett Erickson, director of Prepared and Packaged Solutions for Certified Angus Beef, discusses how value-added product trends are driving changes for consumers, foodservice operators and processors — and how innovation is helping to push the envelope further. Additionally, Erickson offers his insights into how CAB and the industry can adjust to consumer demand in response to inflation and higher food prices overall.

Summary In this episode, Chef Tony Biggs, the Director of Culinary Arts at Certified Angus Beef, shares his lively career and experiences in the culinary industry. He discusses his love for entertaining and grilling events, as well as his travels around the world to discover local cuisine and cultures. Chef Tony also provides valuable tips for cooking the perfect steak and highlights the importance of travel and learning in the culinary world. Visit our Postcards from the Kitchen Blog: https://www.thecookbookcreative.com/blog/playing-with-fire-meet-chef-tony-biggs Watch the interview on YouTube: https://www.youtube.com/watch?v=LrHTptyqr6k Guest Chef Tony Biggs: Director of Culinary Arts at Certified Angus Beef Topics discussed • Chef Tony's entertaining and grilling events • His experiences cooking two six-foot paellas in Nashville • The universal language of food and its ability to bring people together • Traveling and learning the ropes to experience local cuisine and culture • Chef Tony's travels to Spain and Italy and his culinary adventures • The importance of learning the basics of food and continuously expanding culinary repertoire • Tips for cooking the perfect steak, including using a thermometer and allowing it to rest Key takeaways • Food brings people together and is the universal language of love. • Traveling is essential for understanding food and learning about different cultures. • Learning the basics of food is crucial for becoming a respectable chef. • Cooking the perfect steak involves not overcooking it, using a thermometer, and allowing it to rest properly. • The love of food captures people's imagination and fosters connections and friendships. Notable quotes • “Food brings people together whether they know you or not.” • “You have to understand how food is really made to be a respectable chef.” • “Don't overcook your steak. Buy yourself a thermometer and use it all the time.” • “Taking cuts of meat and cooking them in different ways has been really great and fun for me.” • “The love of food captures everybody's imagination.” People and places mentioned • Chef Tony Biggs • Certified Angus Beef • Nashville, Tennessee • Spain • Italy • Florence • Dario Cecchini • Jacques Pepin • Francis Mallman • daikon (vegetable) • Roast Perfect app Keywords Chef, grilling events, paellas, Nashville, food, universal language, travel, local experience, cuisine, culture, Spain, Italy, culinary adventures, steak, thermometer, rest, basics, cooking, love of food Before you go... Be sure to bookmark our Postcards from the Kitchen Blog: https://www.thecookbookcreative.com/blog/. And if you're considering publishing your own cookbook, email Elaine for a free sample and brainstorming session! elaine@thecookbookcreative.com.

Delivering a quality product is something Angus producers are familiar with, but what opportunities and challenges are available as we move forward in the current cattle cycle?  Today's host, Miranda Reiman, sat down with Certified Angus Beef's Paul Dykstra to discuss: Current market trendsWhat producers might expect in the coming yearDykstra's recent Angus University market presentationAnd more!We thank Westway Feed for their support of this episode.  Find more information to make Angus work for you in the Angus Beef Bulletin and ABB EXTRA. Make sure you're subscribed! Sign up here to the print Angus Beef Bulletin and the digital Angus Beef Bulletin EXTRA. Have questions or comments? We'd love to hear from you! Contact our team at abbeditorial@angus.org.

In this podcast episode, Progressive Cattle editor Carrie Veselka speaks with Kara Lee, Director of Producer Engagement at Certified Angus Beef, to discuss direct to consumer marketing and the CBA Ranch to Table program. Editor Abby George meets up with Russ Daly, South Dakota State University Extension Veterinarian, at Range Beef Cow Symposium to talk about herd health planning and steps producers can take to protect their cow herd. Also, don't miss a preview of the January issue, celebrate winter solstice with Paul, David and Abby, and hear where a few members of the Progressive Cattle team hope to travel to in 2024.

11-22-23 AJ DailyJumping In: Bruner, Hall join The Angus Conversation to Share Direct-to-Consumer Beef Marketing Journey and Experience With CAB's Ranch to Table Pilot ProjectAdapted from a release by Miranda Reiman, Angus Media Get Your Cattle Noticed: Angus Media's Black Friday SaleAdapted from a release by Angus Media Certified Angus Beef: Don't Miss the Best Sale of the Season Adapted from a release by Certified Angus Beef Help the Animal Agriculture Alliance Advance Animal Agriculture Adapted from a release by Emily Ellis, Animal Agriculture Alliance Compiled by Paige Nelson, field editor, Angus Journal.  For more Angus news, visit angusjournal.net.

Sometimes the only way to start a new venture is to jump right in. That's how Angus producers Lindsey Hall and Ashley Brunner say they approached their direct-to-consumer beef marketing enterprises they operate as part of their family Angus operations. Both operations have been among the first to test Certified Angus Beef's (CAB) Ranch to Table program, and share how they got started, the power of partnerships and ways they keep their customers happy. And they're not done yet. Tune in to hear what's next and if this is an opportunity you might want to pursue in your own operation.  HOSTS: Miranda Reiman and Kara Lee, director of producer engagement, CABGUESTS: Lindsey Hall grew up in the Angus business, on her family's Maplecrest Farms near Hillsboro, Ohio. She headed off to The Ohio State University where she earned a bachelor's degree in animal science, followed by a master's in ruminant nutrition, animal breeding and genetics from Kansas State University. She met her husband, Adam, at the Ohio State Fair, and today they're raising their two boys in the ag industry. Hall returned to her family's operation and heads up their Maplecrest Meats enterprise, a storefront where they sell their home-raised beef.Ashley Bruner, Bruner Angus Ranch, ranches with her husband, Travis, their four young children, and his extended family. They have about 500 registered Angus cows on their ranch near Drake, N.D., where they host an annual production sale in June. The family recently partnered with friends and fellow North Dakota Angus ranchers, the Wendel family, to form Dakota Angus — a direct-to-consumer beef merchandizing business. That effort and their commitment to quality recently earned the families the 2023 CAB Progressive Partner award.  RELATED READING:Future Focused BusinessDon't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

Greg Henderson of drovers.com is our guest host this morning and he has conversations with Clint Walenciak, vice president of product services at Certified Angus Beef, Pro Farmer editor Brian Grete, and Mark Gardiner of Gardiner Angus Ranch.See omnystudio.com/listener for privacy information.

It's no longer "going to the dark side" when a chef works for the big distributor. Not when it's working for Sysco. Better hours, quality of life but also getting your 'proverbial' hands dirty by getting into kitchens with chefs all over town and helping where you can. Listen in to see what life's like as a protein specialist for the largest distributor in the world. We also get into Certified Angus Beef, cheesemaking, taco bell and why teenagers are posers. Max may quote some Drake songs... don't miss out. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

It's no longer "going to the dark side" when a chef works for the big distributor. Not when it's working for Sysco. Better hours, quality of life but also getting your 'proverbial' hands dirty by getting into kitchens with chefs all over town and helping where you can. Listen in to see what life's like as a protein specialist for the largest distributor in the world. We also get into Certified Angus Beef, cheesemaking, taco bell and why teenagers are posers. Max may quote some Drake songs... don't miss out. On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Find us on YouTube: NC F&B Youtube Support our Sponsors: Help us welcome  SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here We have our own bitters thanks to Remedy Cocktail Co!  Get the NC F&Bitters HERE!

10-19-23Certified Angus Beef Celebrates 45th Year with Strong SalesAdapted from a release by Lindsay Graber Runft and Jessica Travis, Certified Angus BeefPrepare Grain Bins Responsibly Using These Safety TipsAdapted from a release by Kristina TeBockhorst, Iowa State University Consumer Food Spending Away from Home on the RiseAdapted from a release by Gary Joiner, Texas Farm Bureau The AJ Daily is compiled by Paige Nelson, field editor for the Angus Journal. For more angus news, visit angusjournal.net 

https://cabcattle.com/newsroom/cab-insider/9-27-23 AJ DailyAcross Borders: World Angus Evaluation to Enhance Breeding, Commerce Among Partners  The Angus Conversation Explores What the Oct. 13 Release Means for Producers Listen hereAdapted from a release by Miranda Reiman, Angus Media CAB Insider: Market Update Adapted from an article by Paul Dykstra, Certified Angus Beef 130 Ag and Forestry Groups Voice Opposition to Spartz Anti-Checkoff Amendment Adapted from a release by the National Cattlemen's Beef Association USDA to Begin Issuing $1.75 Billion to Agricultural Producers Through Critical Emergency Relief Programs Adapted from a release by the USDA Compiled by Paige Nelson, field editor, Angus Journal.  For more Angus news, visit angusjournal.net. 

9-18-23 AJ DailyLooking Ahead: Supporting Tomorrow's LeadersAdapted from an article by Maddy Rohr, Certified Angus Beef intern The Evolution of Modern Farmers: Guardians of Progress and Sustainably Feeding America Adapted from a release by Protect the Harvest Daily Livestock Report Sept. 15: Retail Meat Prices Adapted from a report by Len Steiner, Steiner Consulting Group Compiled by Paige Nelson, field editor, Angus Journal.  For more Angus news, visit angusjournal.net. 

Certified Angus Beef launched a brand-new Ranch to Table Program. That means Angus farmers and ranchers now have the option to market their beef directly to consumers as a CAB product.See omnystudio.com/listener for privacy information.

9-8-23 AJ DailyAngus Foundation Awards Four Youth With Commercial Cattlemen ScholarshipAdapted from a release by Katelyn Engel, Angus Communications Certified Angus Beef Launches Direct-To-Consumer Program Adapted from a release by Lindsay Graber-Runft Midan Marketing Releases Snapshot of the Modern Meat and Poultry Consumer Adapted from a release by Midan Marketing Compiled by Paige Nelson, field editor, Angus Journal.  For more Angus news, visit angusjournal.net. 

If the commercial cattleman isn't successful, the breed isn't successful, and the American Angus Association Board of Director's investment of time on that segment reflects that. Updates on functional longevity and heart health research, projections and budgeting for the fiscal year, and FDA presentations on the gene edit approval process, labeling and processing — that and “a lot more” in this special episode that recaps the when, what and why of discussions at the August 2023 board meeting.  To read the president's summary, visit https://www.angus.org/pub/LetterFromthePresidentAug2023FINAL.pdf GUESTS:  Chuck Grove is no stranger to the Angus breed. He was a longtime regional manager for the American Angus Association, covering various states during his 39-year tenure including Kentucky, Tennessee, Virginia, Maryland, West Virginia, Delaware and Ohio. Grove and his wife, Ruth, now reside on the family farm and manage a 100-head Angus herd. He is currently serving as president and chairman of the American Angus Association Board. Jim Brinkley has served on the American Angus Association Board of Directors for the past three years. Along with their children, Crystal and Justin, Brinkley and his wife, Sherry, own 1,300 acres and 400 registered Angus cattle at Brinkley Angus Ranch (BAR). He is the current chair of the Certified Angus Beef board and was elected to serve as the upcoming treasurer of the American Angus Association Board.  Smitty Lamb has joined The Angus Conversation before but sat down this week as the chair of Angus Genetics Inc. He grew up on a small-row crop farm in east Georgia, where he discovered his passion for Angus cattle at an early age. After a career in the cotton industry, Lamb came back home to Angus. The family operation, Ogeechee Angus Farm, began in 1997, and markets more than 100 bulls annually. Related reading: Bovine Congestive Heart Failure Work Continues  Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

On today's AOA, we kicked off the show with a few thoughts on the market trade ahead of Friday's August WASDE Report with Jim McCormick from AgMarket.net. In Segment Two, we talked about the upcoming Feeding Quality Forum with the President of Certified Angus Beef, John Stika. In Segment Three, we had a conversation with Senator Chuck Grassley (R-IA) and got updates on the Farm Bill, cattle market reform legislation, payment caps and more. Then in Segment Four, Jesse Allen took a look at news headlines including EPA affirming farmers right to repair and much more.

On today's episode, I'm joined by the president of Certified Angus Beef, Dr. John Stika. John is sharing his strategies for effective communication, tips on receiving feedback and constructive criticism, and the evolution of leadership in the last 20 years. Most importantly, John shares insight on his servant-hearted leadership style and the importance of a people-first culture.  As president of the Certified Angus Beef® brand, John Stika leads a team dedicated to earning the trust of consumers around the world by consistently delivering the best beef experience possible. Through a vision focused on connecting people from pasture to plate, John and a passionate team work to grow demand for the branded beef and increase the value of registered Angus cattle, enhancing the lives and businesses of farming and ranching families and all who touch the brand along the way to the consumer. Resources & Links: Get our FREE resource for Writing a Strong Job Description Get our FREE resource for Making the Most of Your Internship Email us at hello@ofthewest.co Join the Of The West Email List List your jobs on Of The West Connect with Dr. John Stika: Check out the Certified Angus Beef website Connect with Jessie: Follow on Instagram @ofthewest.co and @mrsjjarv Follow on Facebook @jobsofthewest Check out the Of The West website Be sure to subscribe/follow the show so you never miss an episode!

Paul Dykstra with Certified Angus Beef joins us to dive into what is happening with cattle prices and inventory this year, and explain what he expects to come in the future. He gives tips on how you, as a producer, can use market information to your advantage.

6-29-23 AJ DailyCutout Values Responsive to ConditionsAdapted from a release by Paul Dykstra, Certified Angus Beef Students Expand Skills Through Summer Internships With Certified Angus Beef Adapted from a release by Maddy Rohr, CAB intern USDA Launches Feds Feed Families 2023 to Combat Hunger and Improve Access to Healthy Food Adapted from a release by the USDA Compiled by Paige Nelson, field editor, Angus Journal.  For more Angus news, visit angusjournal.net. 

The beef industry has come a long way over the last 30 years, but John Stika, President of Certified Angus Beef, says there's always room for improvement.See omnystudio.com/listener for privacy information.

Certified Angus Beef's Senior Executive Vice President of Marketing Tracey Erickson spoke on branded beef marketing and Beef x Dairy at CCA's 2023 Feeder Meeting. In this interview with Tracey hear about some of the highlights from the presentation and learn a little about the Certified Angus Beef program.

The Functional Longevity (FL) expected progeny difference will be released in a research form this summer, Certified Angus Beef now has a grass-fed line, and the gene edit on the table was not approved at this time. That and much more in this special episode that recaps the whens, whys and hows of many updates discussed in the June 2023 meeting of the American Angus Association Board of Directors.   To see the president's letter and the memo referenced in this podcast, visit www.Angus.org. GUESTS:  Chuck Grove is no stranger to the Angus breed. He was a longtime regional manager for the American Angus Association, covering various states during his 39-year tenure including Kentucky, Tennessee, Virginia, Maryland, West Virginia, Delaware and Ohio. Grove and his wife, Ruth, now reside on the family farm and manage a 100-head Angus herd. He is currently serving as president and chairman of the American Angus Association Board. Barry Pollard was raised in Hennessey, Okla., where his father taught vocational agriculture and his mother was a schoolteacher. After attending Oklahoma State University and finishing his education at Oklahoma University, Pollard became a board-certified neurosurgeon and returned home to open a medical practice in Enid, Okla., in 1982. He and his wife, Roxanne, have five children and several grandchildren. Pollard started his Angus herd in 1992, and has built it to more than 30 elite donor cows, 400 performance cows and heifers, raising 400-500 spring and fall calves every year. He has served on the American Angus Association Board since 2016. Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

Join Coach JVB and Sunday Farms founder Charlie Iscoe for round 2 of understanding meat jargon and decoding the butcher counter. Learn why meat terms are relevant for your health, how to understand why pasture-raised + grass-fed and organic practices are important, and more on all things meat! Links for this episode:Use the code STRONG for 25% off each of their first 2 orders with Sunday Farms Check out Sunday Farms on IG: @sundayfarmsco  Get Your Perfect Sports 20% Discount here by using coupon code JVBSave $100 off Your MAXPRO Fitness hereApply for the STRONG Formula Certification Program WORK WITH A TEAM STRONG GIRLS COACHSTRONG Fitness Magazine Subscription Use discount code STRONGGIRL  If you enjoyed this episode, make sure and give us a five star rating  and leave us a review on iTunes, Podcast Addict, Podchaser and Castbox.  Resources:STRONG Fitness MagazineSTRONG Fitness Magazine on IGTeam Strong GirlsCoach JVB Follow Jenny on social media:InstagramFacebookYouTube 

Jane Dukes, associate director, Value Chain and Consumer Affairs, speaks with John Stika, a meat scientist and President of Certified Angus Beef and Emily Metz, President and CEO of the American Egg Board. May is National Beef Month and National Egg Month and so in this episode our industry leading guests join us to recognize the contributions of layer farmers and cattle ranchers while gaining insights into the beef and egg industries. John guides grassroots programs and delivers premium beef from family farmers and ranchers to consumer's dinner tables. Emily has worked as the head of Global Research and Development Communications and New Product Marketing for the world's largest animal genetics company. Together they discuss how the agriculture industry can better interact and engage with consumers. “Consumers do not buy on price alone. They buy in price in relation to value. And if you understand what consumers value and you align your production systems for those to align with that. I think the opportunity is there to be the financial beneficiary of that alignment and those decisions. I think the data supports the optimism that we're seeing from a production standpoint and a beef merchandising standpoint for the demand that consumers have for our products not just here in the US but around the world.” - John StikaIn a Merck Animal Health consumer research study conducted last year, two-thirds of consumers reported transparency in animal protein is extremely or very important, but only 35 percent of consumers surveyed feel the animal protein industry is transparent about sustainability or animal care/treatment. That's a gap Merck Animal Health feels we can fill. The egg industry is currently on a mission to simplify labels and allow consumers easier access to information in selecting their eggs based on what their family needs and the values they want to support. “We need to do a better job of talking about what those different production styles and practices really mean and making sure that people understand that there are trade offs. And I frankly think this is a conversation that probably agriculture needs to have across the board. There's no one silver bullet in terms of production and there's trade-offs in everything.” - Emily MetzThis Week's Podcast:Meet John Stika, is a meat scient ist and President of Certified Angus Beef and Emily Metz, President and CEO of the American Egg Board.Explore the commonalities between the egg and beef industry in addressing consumer concerns and expectationsDiscover the discussions that are being had to encourage transparency in the agriculture industry and those yet to come

Beef Quality Assurance isn't a new program, but a new partnership with Certified Angus Beef is working to give cattle producers the credit they deserve with consumers. Miranda Reiman chats with CAB's Bruce Cobb about the ways this could help cattlemen.They discuss: The heritage of cattle care and how consumers want to know about it.Consumer expectations.They ways CAB helps bridge the gap.How producers can document their BQA certification.MoreVisit cutthebull.info to share your certification to add to the story.Thanks to this episode's sponsors Westway Feed Products.Find more information to make Angus work for you in the Angus Beef Bulletin and ABB EXTRA. Make sure you're subscribed! Sign up here to the print Angus Beef Bulletin and the digital Angus Beef Bulletin EXTRA. Have questions or comments? We'd love to hear from you! Contact our team at abbeditorial@angus.org.

Visit Kromawellness.com today and use code COMEONOVER for a 20% discount at check out.  Watch Jeff slip into his pepperoni hoodie!  Check out https://www.consencia.com/ for accounting services! Listen to The Jewel Bag's EP, Shittin' Hitz!  Listen to all of Jeff's original, face-melting tunes!  AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD Subscribe to our YOUTUBE CHANNEL!  Have Questions? Send yours to askjeff@comeonover.com! 

When you've made a career out of being a lifelong learner, you've got a lot of wisdom to share. These guests gave us practical nuggets, visionary insight and a few laughs, too.  Hear from Larry Corah and Dave Nichols, who crossed paths at Kansas State University decades ago and have been colleagues and friends ever since. They cover everything from the impact of genomics on breed registries to how incoming animal science students have changed over the years. HOSTS: Mark McCully and Miranda ReimanGUESTS:  Larry Corah and Dave NicholsLarry Corah, professor emeritus Kansas State University, former Certified Angus Beef vice president   Growing up on a small North Dakota farm during the 1950s, Larry Corah watched as technology reshaped the agriculture industry. That background led to a passion for learning by doing, and he earned degrees from North Dakota State University, Michigan State University and the University of Wyoming before settling in Manhattan, Kan., with his wife and young children. He began as the feedlot specialist at Kansas State University (K-State) and held many roles there, where he developed an internship program and mentored many students. He worked briefly for the National Cattlemen's Beef Association before he spent two decades helping create and lead the supply development efforts at Certified Angus Beef as a vice president.    Dave Nichols, professor emeritus Kansas State University  Raised on a commercial beef cattle, swine and crops operation in Indiana, Dave Nichols' love for agriculture drove him to earn degrees from Purdue and Kansas State University (K-State). After earning his doctorate from K-State, Nichols stayed on campus as faculty. From 1981 to 2021, Nichols taught and mentored more than 14,000 students on the topics of livestock and carcass evaluation, sales management, and beef systems management. His teachings went beyond the classroom, as he led students on a variety of student abroad trips and has spoken and judged at both national and world events. Dave and his wife, Anita, currently own and operate A&D Ranch near Manhattan. The pair has two children and recently welcomed their first grandchild.   Related Content: Life Long Student, Teacher: https://www.angusjournal.com/articlepdf/Dr. Dave Nichols, Livestock Publications Council Headliner Award Winner:  https://www.youtube.com/watch?v=t0LsT3lvfoUDon't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

This episode finds me at FoxFire (17 W. State St., Geneval IL) for a conversation with owner/chef K.C. Gulbro. Chef Gulbro talked about the restaurant's longevity in the Geneva area, the only “right” cooking temperature for steak, the FoxFire menu and where and how he got his chops (specifically: cooking chops and pork chops).   As we chatted, we indulged in the “Surf & Curt”: 6 oz. Certified Angus Beef ® filet mignon served with Sashimi grade tuna, both rolled in Cajun seasoning. Sliced and served with sliced avocado, drizzled with teriyaki and wasabi yogurt. Served with Asian-style Brussels sprouts.   It. Was. Magnificent. _   Car Con Carne is sponsored by Suburban Roofing and Siding, a family-owned company that provides interior and exterior home remodeling services, offering services to the Chicagoland area. Their staff has more than 40 years of collective experience.   Roofing, siding, windows, gutters...they do it all! Call their friendly team to get started today!    Call 224-677-6149 or visit SuburbanRoofingandSiding.com   __   Car Con Carne is also sponsored by Ninety Days in the 90s: A Rock N Roll Time Travel Story    Ninety Days in the 90s: A Rock N Roll Time Travel Story is the ultimate novel about the '90s and Chicago's music scene.   Join record store owner Darby on her trip back to 1990s Chicago as she jumps on the Grey Line to time travel back to her carefree twenties, soaking up all the pop culture and rock n roll nostalgia you could ever imagine.  

There was a time when the beef industry thought product quality was as good as it was going to get. Those who worked in research and development were exploring everything from pumped product to mechanical tenderization methods to increase consumer acceptance. What changed? Economic signals became more precise, beef quality quantification methods improved and cattlemen acted on the data they received. In a relatively short time, beef quality skyrocketed.  So, what does the landscape look like today? What's the next round of advancements going to bring and why should breeders care?  HOSTS: Mark McCully and Miranda ReimanGUESTS:  Glen Dolezal and John StikaGlen Dolezal, assistant vice president, new technology applications, at Cargill Protein, has worked in many facets of the packing sector. He started his career at Cargill in 1999 in research and development, but has added responsibilities during that nearly 24-year tenure to include sales and grading functions. He oversaw the implementation of the company's tenderness claim and the move to camera grading. Prior to working in the private sector, Glen spent 16 years in academia at Oklahoma State University. A Texas native, he holds degrees from Texas A&M and Oklahoma State University.  John Stika, president, Certified Angus Beef, leads the American Angus Association's consumer-facing subsidiary. The brand that is owned by registered Angus breeders and operates to create pull-through demand for Angus cattle has grown to more than 1.234 billion pounds of sales annually under his leadership. He joined CAB in 1999 in what was the feeder-packer relations division, before working in business development and assuming the role of president in 2006. He's a Kansas farm boy, with degrees in animal and meat science from Kansas State University and the University of Kentucky.  This episode is sponsored by Westway Feed Products.  Visit https://westwayfeed.com/ to learn more. Don't miss news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

In this episode Blake, Joe, and Lauren discuss the Certified Angus Beef Brand and what sets this premium brand above all the othersSupport this podcast at — https://redcircle.com/school-food-rocks/donations

Farm and Ranch News for Tuesday, January 17, 2023 In today's farm and ranch news, Ron Hays has news former House Ag Committee Chair Frank Lucas of Oklahoma is officially back on the House Ag Committee- plus has comments on oday's consumer and their love for beef with John Sitka of Certified Angus Beef- and Blayne Arthur's comments on...

Consumers want to eat beef, and producers are doing the right things — the opportunity lies in communicating that with data through the supply chain. A buyer for the largest broadline foodservice distributor in the world sits down with an Angus breeder and a beef brand representative to talk all things beef demand. Did they solve the consumer puzzle?Listen to the last episode in our inaugural season of The Angus Conversation, recorded live from Angus Convention. HOSTS: Nicole Erceg, Certified Angus Beef; Miranda Reiman GUESTS: Jonathan Perry, Jessica WillinghamJessica Willingham is the Director of Beef procurement for Sysco, the world's largest broadline foodservice distributor and an important Certified Angus Beef licensed partner. Formerly with JBS and Tyson, Jessica is focused on serving the beef industry and involved in Sysco's beef sustainability initiatives.Johnathan Perry, manages Deer Valley Farms near Fayetteville, Tenn., and owns Hickory House restaurant (a Certified Angus Beef licensee) with his wife, Jackie. He chaired the Certified Angus Beef Board of Directors from 2020 to 2022, and currently serves as the Association's treasurer. Related Reading: Breeding for a Better Future: https://www.angusjournal.net/post/breeding-for-a-better-futureThe Cattle Contribution: http://www.angusjournal.com/articlepdf/0122-cab-ducks-unlimited.pdfCut the Bull:  https://www.cutthebull.info/Don't miss out news in the Angus breed. Visit www.AngusJournal.net and subscribe to the AJ Daily e-newsletter and our monthly magazine, the Angus Journal.

Joe Urban is a chef, entrepreneur and currently is the Director for the Greenville County Schools Food and Nutrition Services, a public K-12 school district with 77,700 students located in Greenville, SC.He leads a team of 750 employees to prepare delicious, nutritious food for students each day.  He strives to get a little better today than he was yesterday. Best of all, he's a fan of high-quality beef and Certified Angus Beef, and he does all he can to keep it in his recipes often.School Food Rocks - Home(3) Greenville County Schools Food and Nutrition Services | Greenville SC | Facebook

Visit Recoveringbro.com today and use code RECOVERINGMAURO for a 15% discount at check out. Recovering Bro: showing the world a better way to feel way better with self-aware self-care products that help you feel way better from morning till night. Recovering Bro, Be better. Feel better.  Watch the Mauro/Burrell Sibling Rivalry Showdown in action!  Listen to all of Jeff's original, face-melting tunes!  AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD Subscribe to our YOUTUBE CHANNEL!Have Questions? Send yours to askjeff@comeonover.com! 

Today we are joined by Nicole Erceg of Certified Angus Beef to talk through some of the exciting happenings at the company. She shares about the CAB approach to changing consumer preferences and the newly announced partnership with Ducks Unlimited! You can find more information about this great brand at https://www.certifiedangusbeef... and https://cabcattle.com.

Today we welcome Ducks Unlimited team members Bruce Toay, Manager of Conservation Programs, and Billy Gascoigne, Director of Agriculture and Strategic Partnerships, to discuss some recently announced partnerships from the non-profit. We discuss what the connections with the NRCS and Certified Angus Beef will look like for DU and how they will benefit producers throughout the country and beyond.

David, Joe, and Korbin are joined by Vince Santini of Shady Brooks Angus as they dive deeper into some listener questions from the previous episode. They begin with a riveting recap about bar soap and move into more pressing topics like $Maternal. Once again, they discuss the shortcomings they see with $Maternal, why it's so polarizing, and their proposed solutions. They discuss how much the digital society affects messaging and how they think it can be improved. A big word in the cattle business today is “sustainability”; and they talk about what it means, why it can't be ignored, and how to control the messaging. Finally, the guys talk about what their mentors have meant to them and why they believe everyone should seek out mentors. Mentioned in this Episode:Montana RanchThe Montana Bred for Balance Bull and Female Sale — Call David at 406-210-5605 or send an email to Bulls@MontanaRanchAngus.com if you're searching for semen from balanced trait sires!Rafter 5M Land & CattleBruin RanchFacebook @AngusUndergroundInstagram @AngusUndergroundContact AngusUnderground@Yahoo.com or call 406-210-1366 if you are interested in becoming a sponsor for Angus Underground.BreederLink.comGeneBrokers.comCentral Life SciencesShady Brook AngusAngus Genetics Inc.American Angus AssociationCertified Angus BeefU.S. Roundtable for Sustainable Beef Quotes:“If we have shortcomings, and we all agree it's not accurate, why the hell do we have it?” — David“Is this a breeding tool or a marketing tool?”— David“It can be a two-way street. Taking the premise that maternal cattle don't harvest and grade is completely false and misrepresented.” — Korbin“I don't think we can put a label on maternal and that's why it's so polarizing.” — Korbin“I don't think there's a soul on this Earth who can argue that Certified Angus Beef hasn't been a raging success since it was implemented back in the late '70s.” — David“We owe it to ourselves to control the message here.” — David“You might be sustainable. But what about your customers? Or your customers' customers?” — Korbin“I think we owe it to ourselves to be a positive force for good in our industry.” — David