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Miranda Reiman, Certified Angus Beef

Livestock Industry Opinions
Sep 19, 2014
“The grain farmer is absolutely going to get hammered to move his grain,” said Dan Basse, President of AgResource Company. “All of this passes back to you,” the analyst told cattle feeders and other attendees at last month’s Feeding Quality Forum in Kearney, NE, and Amarillo, TX.
Livestock Industry Opinions
May 16, 2014
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.
Livestock Industry Opinions
Sep 13, 2013
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.
Livestock Industry Opinions
Jul 19, 2013
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.
Livestock Industry Opinions
May 24, 2013
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.
Livestock Industry Opinions
Apr 26, 2013
“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.
Livestock Industry Opinions
Apr 5, 2013
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.
Livestock Industry Opinions
Feb 1, 2013
“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.
Livestock Industry Opinions
Jan 25, 2013
“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.
Livestock Industry Opinions
Nov 16, 2012
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.
Livestock Industry Opinions
Oct 19, 2012
“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.
Livestock Industry Opinions
Sep 21, 2012
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.

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