Bill Bowman works with Method Genetics, LLC, in St. Joseph, MO. Through the years, Bill has worked in a variety of roles within the Angus breed, from the production to association levels. In this episode, we talk about the early days of multi-trait indexes, the move to genomic-enhanced EPDs, how commercial producers can benefit from the use of indexes; and finally, a few trends that Bill envisions as the beef industry moves into the next decade or two.https://youtu.be/uEf7iJRWvSUhttps://www.methodgenetics.com/

Sam Hands and his family own and operate Triangle H, a diversified cow-calf, farming and feeding operation near Garden City, KS.Sam and daughter, Marisa Kleysteuber, provide the management and leadership for this progressive, quality-focused beef operation.In this episode, Sam shares some of his outlooks on employee management, working with the younger generation; plus the lessons he has learned from his time at Kansas State University, the military and just careful observation of what motivates people to do their best.And, of course, we talk quality beef production, challenges to farming and ranching in southwest Kansas and other production-related issues.

Amy Perrier is a Christian, Physical Therapist, Mother to five children...and a ranch wife. In this episode, she discusses the challenges, rewards and learnings that she has gathered over the past two+ decades of trying to balance all of these duties.We talk spousal communication, generational transitions, Retirement (or lack thereof) and community leadership. Like the one I did with Ava last January, we recorded this on Bluetooth in the truck, so get ready for a little road noise and a few pauses as we navigate the byways of south central Missouri while recording our discussion.It's real, raw and hopefully relatable for a lot of you. We pray that you all have a wonderful Christmas and Happy New Year!

Matt takes a solo flight in this episode as he highlights the sires of this year's sale bulls and then gives an overview of the Dalebanks Practical. Profitable. Genetics. breeding philosophy.52nd Annual Bull SaleNovember 23, 2024NW of Eureka, KSmattperrier@dalebanks.comwww.dalebanks.com

Dr. Dale R. Woerner, Professor and Cargill Endowed Professor, Department of Animal and Food Sciences, Texas Tech University, is an academic professional and meat and food industry consultant. Dr. Woerner earned his B.S. and M.S. degrees in Animal Science, Meat and Food Industry Management from Texas Tech University in 2003 and 2005, respectively, and earned his Ph.D. in Animal Science/Meat Science from Colorado State University in 2009.  He served on the faculty at Colorado State University for 9 years, and recently joined the faculty at Texas Tech University in an endowed chair position. He has conducted more that 12 million dollars in industry funded research and has published more than 300 scholarly works. Dale has served as a member of the National Cattlemen's Beef Association's Beef Innovations Group, has served as the president of the AMSA Intercollegiate Meat Coaches Association, serves as chairman of the National 4-H Meat Judging Advisory Committee,  and is a member of the American Meat Science Association Board of Directors.  In 2013, Dale was selected by Vance Publishing as a “40 Under 40” honoree as a young leader in the agricultural industry contributing to the 2050 challenge, the challenge of feeding 9 billion people by 2050. Also, Dale was named one of the Top Ten Industry Leaders for 2014 by Cattle Business as a “Difference Maker”, was recognized along with his wife Wendy in 2014 by Texas Tech as Horizon Award Recipients, in 2015 he received the American Meat Science Associations Achievement Award, in 2018 was recognized by the American Society of Animal Sciences with the Early Career Achievement Award, and, was recognized in 2018 as a Distinguished Alumni by the TTU College of Agricultural Sciences and Natural Resources. Also, in 2018, Dr. Woerner was selected by the American Meat Science Association membership to be the chairman of the Reciprocal Meat Conference, the premier meat science conference in North America. Most recently, he was awarded the North American Meat Institute's 2018 Harry L. Rudnick Educator's Award.dale.woerner@ttu.edu

Bradley Wolter is a relative newcomer to the beef business, but has certainly been a student of the industry since his move from a successful career in the swine industry.In this episode, we talk about his tenure with Maschhoffs, one of the largest family-owned pork producers in the United States. We talk about data collection, management strategy, operational efficiency and the major differences between pork and beef production systems and cultures.Bradley and his family now own and operate Windy Hill Meadows, an Angus seedstock and consumer-focused beef business in Aviston, IL.

Kara Lee is Director of Producer Engagement for the Certified Angus Beef Program. A native of Indiana, she now resides in northeast Kansas.On the episode, we highlight the many speakers and information shared at the 2024 Feeding Quality Forum, held in Dodge City, KS, last month.Slides and further information may be found at:www.feedingqualityforum.com

Dr. David Lalman is a professor and Extension Beef Cattle Specialist at Oklahoma State University. Dr. Lalman holds the Harrington Endowed Chair with split extension and research appointment. He works primarily in the beef cattle industry focused on cow/calf and stocker cattle production. His extension and applied research program includes beef cattle nutrition and management with emphasis on beef cattle grazing and genetic by environment interactions in beef production systems. His program goals are to provide producers with information and decision tools to facilitate production system profitability, improve cow herd efficiency and to improve product quality. At Oklahoma State, Dr. Lalman serves as the Animal Science Extension Program Coordinator and the supervisor for the Range Cow Research Center.Identifying-Forage-Efficient-Cows-Lalman-BIF-2024-1.pdf (beefimprovement.org)david.lalman@okstate.edu

Chef Tyler Florence, a renowned culinary figure with decades of experience on Food Network, dives into his passion for beef and the ranching families behind it. He shares insights on evolving beef consumption practices, emphasizing animal welfare and authenticity. Florence reflects on his journey from reality TV star to steakhouse success, highlighting the cultural significance of beef in American cuisine. The discussion also covers the importance of storytelling in the culinary world, resilience in hospitality, and engaging dining experiences that celebrate quality ingredients.

Josh Mueller and Charly Cummings both work with Superior Livestock Auction.Josh and his wife, Macey, also operate Eldorado Livestock Auction, plus farm and ranch with their family near Halstead, KS.Charly is an auctioneer, real estate agent, and partners on his family's diversified hay and livestock operation near Yates Center, KS.On this episode, we cover decisions that producers should consider when they decide how best to merchandise their calves and yearlings this fall. We cover some market trends and even get into the need for producers to join their industry organizations to help make better decisions and represent all producers.El Dorado Livestock Auction, Inc.Superior Livestock Auction – The leader in Livestock Marketing