It’s no secret that consumers like to know where their food comes from, but you may be surprised that those who prepare and serve it like to know too.
And it’s a good thing they do, because it would be quite the task making it to all of those CAB licensed restaurants come suppertime.
Linking arms along the supply chain, some of our CAB staffers joined 80 team members from longtime partner Saltgrass Steakhouse to gather at a Texas ranch for a day of learning and camaraderie.
The Saltgrass folks wanted to know our story, and we were excited to tell them.
The quintessential cowboy cookery is known for blending the latest food trends with tried-and-true western flavors. Respected from foodies and cattlemen alike, the Texas-based eatery draws in consumers from all parts of the country.
With locations in five states, the business requires a fearless leader. Enter Ric Rosser, executive chef and friend of the brand. He was there to share stories and serve delicious barbeque for all.
“This is such a great event because it allows us to educate our younger managers on what happens before this product ever comes in our back door,” Rosser said. “To be able to show them the real, live animal and talk to the people who raise them, you can’t quantify that.”
The daylong training kicked off with a brand overview, followed by rotations that covered topics from genetics and prediction tools to feedstuffs and sustainability.
Our own Gary Fike was on hand to lead an interactive seminar on genetic testing and its ability to increase the reliability of EPDs. Gary asked participants to compare two bulls from a phenotypic standpoint and then look at their respective data in order to rank calves they sired.
“You just can’t begin to imagine the impact,” Gary said.
Equally rewarding was interaction with the dozen Texas Angus Association (TAA) members who attended.
Each with their own background and experiences, together they represent what it means to be a cattle rancher today.
“These ranchers have so much passion about what they do and how they raise these animals. We hope our managers share that passion and bring it back to Saltgrass,” Rosser said.
Current TAA president Rayford Pullen called the day an “irreplaceable” experience.
“One on one, face to face is still the best way to conduct business,” Pullen said. “Producer-consumer relations are one of the primary keys for a profitable future.”
Thanks for allowing me to tell your story,