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Mythbusters, The Meat Market
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Three steps for dry-aged beef

A lot of flowery adjectives get tossed around when the topic of dry-aged beef comes up. Some food writers call the process “artisanal.” To others, it’s “old-world” and “earthy.” Those descriptors may be enough to entice intrigued diners to make the leap — and spend the extra $$$ for a dry-aged option — but they fail to […]

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On the ranch, On the road
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Who knows?

You could say I’m the sentimental sort. The shelves of my home and every nook of my mind are filled with little details, mementos, hand-written cards and trinkets that take me to another time and place in a glance or a touch. There’s that hand-embroidered “I love Angus” tea towel that still takes me back […]

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On the ranch
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When the cattle call

The plan was to write last night. I was all settled in, candle to my left, sweet tea to my right. Then my phone rang. It was my dad’s ring and, honestly, I hesitated, because I know what those calls carry. “I need your help down here,” he said. And if I could tell you […]

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Following the Calves, On the ranch, On the road
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Maternal instincts, predictable cattle

Following the calves: It’s a two-way street

Some may take offense to comparing a herd of kids to fresh calves or a mom’s eye to maternal instincts, but I don’t think it’s out of line to say ‘fetal programming’ had a role in how each Loseke kid is developing a passion for the beef business. All four were riding feedlot pens in […]

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ECC BROCHURE PHOTOS
Hot topics
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Two for one

Husband and wife duo bring talent to CAB

I often joke with Justin that the best thing about hiring him was his wife, Julie. Of course he knows it’s only a jab, one meant to get a laugh from our team’s funny guy and showcase how, at CAB, a teammate’s family becomes our family. Because, if anything, I’m a sucker for the science […]

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