As Cattle Have Gotten Better, Kansas Cattleman Sam Hands Says Producers Have Room for ImprovementWed, 21 Jun 2017 12:40:55 CDT
If you’re going to be on the front line, you better be good. That’s what Cattleman Sam Hands of Garden City, Kansas says about Angus cattle and their keepers.
“The consumer is the one that says yay or nay as to our product,” Hands said. “Our product will never be produced as efficiently as the pork and poultry, but it is the most highly sought after, most flavorful protein package out there and we want to make sure it stays at the forefront of the consumer at the meat counter.”
You can watch a video clip featuring Cattleman Sam Hands, Garden City, Kan., speaking about how producers must keep aiming for improvement in their cattle herd, by clicking or tapping the PLAYBOX below.
To do that, Hands says “think lobster” – as in lobster tail.
“If you had to be looking for fish product for a dinner tonight, or a party for the weekend, yeah, we think about lobster tail because that is the ultimate goal,” he remarked. “At the same time, we want to make sure when they're looking at, say, other red meat or red meat proteins, that there's no question in their mind they're going to go for a beef cut that will add that extra value and flavor to their meal, and have a successful and very well enjoyed evening.”
It’s all about differentiated quality, making decisions about cattle to get the best results and the most efficient returns.
“We want to make sure that we're going to realize all the potential market that is there,” Hand insisted. “We're shooting for all the Prime we can get. We certainly want to make Certified Angus Beef and we've been fortunate to make those adjustment changes in our breeding programing.”
Thanks to genetics and grid marketing that lifted cattle above load-lot anonymity, the lobster-tail connection is within reach for beef as it reaches beyond Choice.
“But now, where the benchmark is at the 70%, the challenge is even tougher, but for those that are using good genetics, that not only have the performance capabilities but also the carcass traits, that are not only CAB, but maybe pushing higher in Prime, to still realize the premiums that they're after,” Hands posed.
Tools like genomic testing and predictive databases have advanced those goals for the good of everyone from ranch to meat counter.
Hands concluded that, “We’ve got to genetically make sure these Angus influenced cattle work for the rancher back at the cow-calf level, but again, it's to make sure that our consumer, when they sit down to dine, whether it be at home or out on a picnic, or in a restaurant, that they have the best eating experience that they can imagine.”
Pounds may pay the bills, but it’s quality that sets cattle apart.
Source - Certified Angus Beef
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