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Friday, July 11,2014

Black Ink

No secret to success

by Miranda Reiman, Certified Angus Beef
Yup, that’s usually how long the mystery remains with nearly every birthday present purchased for a sibling or every “don’t tell your dad I let you” moment. I have four little ones, so it’s hard for a secret to remain that way for long at our house.

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Friday, June 20,2014

Black Ink

The insurance premium in the beef business has recently gotten cheaper

by Miranda Reiman, Certified Angus Beef
That’s not to say any beef category has gone down in price. In fact, for the first seven months of the fiscal year starting last October, Certified Angus Beef (CAB) brand cutout was up 8.6 percent, from $203.02 for fiscal year 2013 to $220.46 for October to April.

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Friday, May 16,2014

Black Ink

Great beef demanded

by Miranda Reiman, Certified Angus Beef
Earlier this year, CattleFax predicted a 4.5 percent drop in U.S. per-capita beef consumption. We can only expect other proteins to fill the gap. Chicken is always the cheaper alternative, but that spread between poultry and pork prices and poultry and beef prices has become more dramatic.

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Friday, December 13,2013

Black Ink

Genomics test strategies explored

by Miranda Reiman, Certified Angus Beef
Every day, bulls and breeding stock are selected with the help of genomic tools. Whether producers know it or not, DNA testing affects most cow herds by way of their seedstock suppliers. But those who are more intentional about it are reaping the benefits.

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Friday, November 22,2013

Black Ink

Decisions, decisions…

by Miranda Reiman, Certified Angus Beef
Some decisions need to be “split second.” When you have to figure out which way to dart to keep that feisty cow from breaking out of the group; when you’ve got to say “yay” or “nay” on a set of replacements going for a little more than you expected...

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Friday, September 13,2013

Black Ink

Penny saved, dollar lost?

by Miranda Reiman, Certified Angus Beef
According to Texas data, those costs have jumped to nearly $600 per head from maybe half that a few decades ago. At a recent meeting, a Nebraska ag business economist estimated the number had climbed to $800. You can blame that on everything from land and feed prices to labor and fuel.

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Friday, July 19,2013

Black Ink

More than middles

by Miranda Reiman, Certified Angus Beef
Perhaps it’s this fascination with the steakhouse, or it could be the way we talk about the filet mignons, New York strips or prime ribs like they’re the ultimate test of beef greatness. Whatever the cause, somehow folks are often led to believe that’s the only place quality matters.

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Friday, May 24,2013

Black Ink

Applicable to all

by Miranda Reiman, Certified Angus Beef
It’s something that often crosses my mind when I see a news headline about a faroff city facing an economic crisis or promoting a study on the benefits of eating brussels sprouts. (Sorry to any of you growers. It doesn’t matter how good they are for me, that’s a taste I just can’t seem to acquire.

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Friday, April 26,2013

Black Ink

Sorting the opportunities from the challenges

by Miranda Reiman, Certified Angus Beef
“The production side is looking for something bigger to cover their increased costs,” he said, “but the retail and foodservice sides are looking for [more units of] something much smaller that’s easier to manage from a portion-control standpoint and a unit-cost standpoint.

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Friday, April 12,2013

Uniform cattle increase profit potential

by Miranda Reiman, Certified Angus Beef
Salebarn studies routinely prove uniformity in weight and cattle type mean premiums at auction, but the rancher really noticed the difference when he began working closely with Haverhals Feedlot near Hudson, SD, a decade ago. Simons has retained partial ownership on steer and heifer calves ever since.

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