A Story of a Steak includes raising both responsible beef, and responsible young cattlemen and women. In this final chapter, we see how hands-on experience shapes one young leader. This series is brought to you by our friends at Merck Animal Health and High Plains Journal.
Responsible beef goes beyond a quality end product; it starts with quality people. This series, brought to you by our friends at Merck Animal Health and High Plains Journal, explores the path of one young leader and the next generation of the beef industry.
A story of one young leader and his quest for a future in agriculture.
This series, brought to you by our friends at Merck Animal Health and High Plains Journal, shows it takes a village to raise a young person, and, in this case, a judging team.
Series 3 Videos 2015
Rod and Christine Lewis of Stotts City, Mo., share the first chapter in Season 3 of a Story of a Steak, and why it's important to pair good genetics with a good herd health program.
Joplin Regional Stockyards is one of the largest cow-calf markets in the country -- and a key player in A Story of a Steak.
This week on "A Story of a Steak," we travel to Chappell Feedlot in Nebraska — where quality comes first.
The story of a steak is a story of family. In this segment, we meet the Palmers, whose New York-based food business relies on the efforts of cattlemen committed to quality.
Series 2 Videos 2014
We return to the popular series, "A Story of a Steak," with the first of five new segments. We begin in Idaho Falls, Idaho, to learn about where the quality beef cycle begins -- sale day.
In the second segment of "A Story of a Steak," we travel to Montana to take a closer look at how Riverbend Ranch's commercial program successfully prepares calves for weaning.
In the third installment of A Story of a Steak, we travel to Simplot Land & Livestock in Idaho to learn how cattlemen are matching quality genetics with herd health and nutrition to produce calves that perform across the entire system.
In the fourth installment of A Story of a Steak, we learn how the collaborative effort between Riverbend Ranches and Simplot Land & Livestock positively impacts feedlot performance and, ultimately, quality beef.
The final installment of our five-part series ends this week in Denver, where the right cattle genetics, herd health and collaborative information-sharing result in a better product for consumers.
Series 1 Videos 2013
It takes a lot of hard work and focus to produce high-quality beef for consumers. In this first of six segments, we tell the story of the V Ranch of Thermopolis, Wyo., and the commitment the Wilson family has made to herd health.
In this second of six segments, we return to the V Ranch of Thermopolis, Wyo., to continue our look at what it takes to get a steak from the ranch to the consumer. For the Wilson family, that process includes a comprehensive preconditioning and herd health program.
In this third of six segments, we travel to Knight Feedyard in Lyons, Kan., where weaned calves from the V Ranch, Thermopolis, Wyo., have arrived. Kenny Knight talks about the yard's gate-to-plate approach and the importance of a good herd health program.
In this fourth installment of our six-part series, we visit with John Butler of Beef Marketing Group about the relationship between ranchers and feeders -- and how calf information and health history can increase predictability and minimize risk at every level.
In this fifth installment of our six-part series, we check in on the V Ranch calves at the midpoint in the feeding cycle. Here, an important meeting between rancher and feeder ensures the calves make a beneficial transition from pasture to feedlot.
In this sixth installment of our six-part series, we wrap up the story with a discussion of why the story behind the steak matters to the future of the cattle industry.
The Story of a Steak series comes full circle as rancher, veterinarian and feeder assess their collaborative efforts to shape herd health and the final product. In this final installment, we look at how decisions from conception to consumer affect quality.