Close
Home » Articles »   By Miranda Reiman, Certified Angus Beef
 
 
Friday, April 5,2013

Black Ink

End meats help drive value

by Miranda Reiman, Certified Angus Beef
T-bones, sirloins, filets and strips—these are the beef cuts referred to as “middle meats.” Such steaks make up 12 percent of the carcass, but represent just under half of its total value. That and the difference in cooking method lead many to believe it’s the only place where beef grades matter.

Read more Read it in print
Friday, March 15,2013

Black Ink

Real money

by Miranda Reiman, Certified Angus Beef
Even the nightly news shows feature stories on how a consultant helped consumers save on prescriptions or when buying a car saying, “That’s real money!” Some of you may be of the same philosophy that we adhere to in our house.

Read more Read it in print
Friday, March 8,2013

Value-based cattle marketing dominates

by Miranda Reiman, Certified Angus Beef
Data from Cattle-Fax and USDA shows a sharp decline in cash sales in the past seven years, from 52.1 percent in 2005 to just 26 percent in 2012. The inverse of that is the steep gain in negotiated sales, like grid marketing and other arrangements, which moved up from less than half of sales to more than three-quarters during those years.

Read more Read it in print
Friday, February 1,2013

Black Ink

‘Connect the dots’ for cattle profit

by Miranda Reiman, Certified Angus Beef
“Producers do put pressure on growth, since they get some of the benefit in added pounds at weaning,” he said. “Unfortunately, grade is often overlooked as folks think, ‘It’s not my problem.’” More than 70 percent of today’s cattle are sold on a grid or formula where quality is a key component.

Read more Read it in print
Friday, January 25,2013

Black Ink

Wholesale beef demand sends signals

by Miranda Reiman, Certified Angus Beef
“We sell to people who are going to cook product and please guests—they’re not buying for themselves and they’re not shopping for price,” says Mort Kent, U.S. Foods of Denver, CO. “They have a reputation to uphold and their customers expect consistency and quality, and they’re willing to pay for it.

Read more Read it in print
Friday, January 11,2013

Black Ink

Not by its cover

by Miranda Reiman, Certified Angus Beef
Some presents were wrapped in gold paper with a big red bow. Others were less elegant, but showed they were packaged with love. Some givers are even known for their ability to dodge traditional wrapping by handing over a shopping bag with the present inside.

Read more Read it in print
Friday, November 16,2012

Black Ink

More expensive than buying hay

by Miranda Reiman, Certified Angus Beef
I rode shotgun through a lot of drought-stricken pastures this summer and fall where producers weighed their options. Some folks had a few stores of hay saved up from good years. Some were going to cull a little deeper, while still others were making plans to rent some grass in the few places that were doing all right on moisture.

Read more Read it in print
Friday, October 19,2012

Black Ink

Clean your plate wisely

by Miranda Reiman, Certified Angus Beef
“We spend about 7 percent of our disposable income to feed our families,” he said. “In Europe they spend anywhere from 13 percent to 28 percent of their income. What am I getting at? One, we take food for granted. Two, it’s cheap. And three, we always expect it to be there.

Read more Read it in print
Friday, September 21,2012

Black Ink

What costs more than buying hay?

by Miranda Reiman, Certified Angus Beef
I rode shotgun through some of Anderjaska’s summer pastures last Monday. As we looked at their commericial and registered Angus herd, the sky was gloomy. The clouds teased with a few sprinkles, but, like so many times this summer, moved along before offering reprieve.

Read more Read it in print
Friday, September 14,2012

Black Ink

We've come so far

by Miranda Reiman, Certified Angus Beef
Hitting 60 percent Choice won’t cut it. When premium Choice branded programs emerged, it was really something to get 15 percent or 20 percent that reached those marbling levels in commercial cattle. That’s when it was incidental production, or luck of the draw that landed those cattle in branded programs.

Read more Read it in print
 
 
User Box (click to open)
 
SEARCH IN WLJ
Get WLJ In Your Inbox!
   
 
S M T W T F S
1 2 3 4 5
6 7 8 9* 10 11 12
13 14* 15 16 17 18* 19
20 21* 22 23 24 25 26
27 28* 29 30 31
 
 

© Crow Publications - Any reprint of WLJ stories, except for personal use, without permission, written consent and appropriate attribution is prohibited. 2008 Crow Publications. All rights reserved.