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Angus Journal

The Angus Journal Daily, formerly the Angus e-List, is a compilation of Angus industry news; information about hot topics in the beef industry; and updates about upcoming shows, sales and events. Click here to subscribe.

News Update

May 9, 2016

Consumer Trends

“If I want to buy Select or lower-quality beef, I’ll just import it,” said Paul Heinrich, CEO of Encore Food Solutions, as he spoke to attendees of the 2016 Kansas State University (K-State) Cattlemen’s Day in Manhattan, Kan.

While American beef’s quality has gone up exponentially, what does that mean for consumers when it also means that prices are up? The foodservice sales and procurement specialist shared some trends impacting the growth of beef demand, including a growing disparity in income, a shifting consumer base, health and wellness trends, and the price of beef.

There has been an economic shift that has created two income groups and a fading middle class in the United States, he said. The first group is the budget conscious group, which consists of about 60% of the population and holds 25% of the country’s purchasing power. The other 40% of the population is in the spenders group. This group has 75% of the nation’s purchasing power.

To continue reading, access the Angus Journal article online.

Weak Internet Hinders Ag Production

While a great many who live in the city experience a speedy Internet connection, some of those living in more rural areas of the United States do not experience the same luxury. Slow Internet speeds in less populated regions can prove troublesome for those working in agricultural fields.

“Internet connectivity is what I would consider an enabling technology,” said Terry Griffin, assistant professor of ag economics at Kansas State University (K-State). “Without it, precision ag devices and other special technologies cannot be fully utilized until this infrastructure for wireless connectivity has been completed.”

One technology in particular that hasn’t been utilized to its full potential due to slow Internet connectivity is telematics, which include GPS and other navigation systems.

“Twenty percent of service providers, ag retailers, cooperatives and other input suppliers are using telematics as of 2015, which is up from 2013 when it was 15%,” said Griffin, a cropping systems specialist for K-State Research and Extension.

For more information, please view the full Angus Beef Bulletin EXTRA article online.

Forages: Principles, Practices & Profitability

Longtime forage specialists Garry Lacefield and Don Ball informed and entertained attendees with their forage knowledge during a Learning Lounge session at the 2016 Cattle Industry Convention & NCBA Trade Show. The duo, who are longtime friends, both have professor emeritus status — Ball from Auburn University and Lacefield from the University of Kentucky.

Lacefield shared several sobering statistics.

Lacefield noted those are all challenges that agriculture must address as food is produced to feed the world. Additionally, he acknowledged that grain feeding will always exist, but he expressed his belief that opportunities exist to improve forage management and to lessen time on grain, which in turn may reduce costs.

For more information, please view the Angus Journal article online.

The Source: Bull Buying Tips

Buying bulls can be a dreaded chore for some cattlemen, while others actually enjoy the hunt to find the best bull at the best price.

Ask a producer what they don’t like about going bull shopping and you will hear a variety of reasons. Bulls are expensive! … I can’t find a bull that can do it all for the price I want to pay. … What do all these numbers mean? … Why are all the expected progeny differences (EPDs) different in every bull sale book?

I understand why bull buying can be stressful. So, how can you alleviate that stress? First, decide how many bulls you need to purchase, then what you want each bull to accomplish.

Continue reading the complete Angus Media news article online.

Great Flavor, Protein, Nutrition

British celebrity chef Robert Irvine entertained beef industry enthusiasts at the Opening General Session of the 2016 Cattle Industry Convention & NCBA Trade Show. Irvine, who is best known for his programs on the Food Network, including the popular business makeover show Restaurant Impossible, showed off his cooking prowess to the beef audience in two unique challenges.

Audience members had the opportunity to interact and select some of the ingredients that Chef Irvine then had to utilize to turn into a tasty dish. One recipe concoction included Lucky Charms, pigs’ feet, cabbage, corn dogs and other ingredients, along with a ribeye steak.

While on stage, Irvine, who is known for his fit physique, expressed his appreciation for the industry’s product saying, “I love beef.”

For more information, view the Angus Journal article online.



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