News Update

July 5, 2016

Beef Leaders Institute
Grants New Vision

Twenty American Angus Association members recently traveled five days across the country for an in-depth industry tour through the Beef Leaders Institute (BLI). Looking to further their knowledge and education, the cattlemen and women experienced a whirlwind week developing relationships and exploring all aspects of beef production, from the feedlot to the consumer.

The Angus Foundation-sponsored event was hosted June 20-24 and started at the Association’s headquarters in Saint Joseph, Mo.

“BLI gives Angus producers an inside look at all aspects of the beef industry,” says Chelsey Smith, Association assistant director of events and education. “We connect producers with feeders, packers, processors, retailers and experts in the fields of genetics, reproduction and industry, so they leave the program with knowledge and information to better their operations.”

The mission behind BLI is to provide young producers between the ages of 25 and 45 the opportunity to network with their peers in the Angus breed, while learning more about their organization and the entire beef business. Participants were selected through an application process and represent bright leaders within the Angus breed.

For more information, please view the full Angus news release online.

— Adapted from a release by JD Rosman, Angus Media.

Seeking Member Input

The American Angus Association seeks member input to establish the long-range plan and strategic vision of the nation’s largest beef breed organization. Members were emailed questionnaires, which are also available within AAA Login (www.angusonline.org).

Survey responses submitted online will be accepted through July 31, and respondents may enter to win a cash drawing. The Association’s long-range initiative encompasses insight from all areas of the beef cattle business, and member input is vital and appreciated.

Contact the Association at angus@angus.org if you have questions regarding the survey.

— Announcement from the American Angus Association.

Beef Market Outlook

The United States has an advantage in the beef market, said Glynn Tonsor, ag economist with Kansas State University (K-State) June 15 at the annual Beef Improvement Federation (BIF) symposium hosted in Manhattan, Kan.

“Beef that comes from the U.S. is generally trusted to be safe. In particular, it’s generally trusted to know where it came from, and people will pay a premium for it,” he said. “We can’t lose that.”

Tonsor listed the United States’ sound feedgrain base, strong processing and packing industries, technology, safety, and extensive transportation system as other advantages above its competitors.

“We have room to improve all of these, but in relation to our key competitors, these are all advantages.”

North American beef has cornered the market on a grain-finished product, he said, adding the country’s genetic and meat quality, research and outreach to the list.

While those are all positives, Tonsor also listed some of the country’s weaknesses and areas to improve.

Most American beef is not the lowest cost to produce, he noted. A pound of grass-fed beef can typically be produced cheaper, where the majority of American beef is grain-fed.

For more information, please view the full Angus Media news article online.

— Adapted from an article by Shelby Mettlen, Angus Media.

Beef Shoppers: Quality, Service Above Price

Price is important in nearly every buying decision. However, when it comes to groceries, a new study shows consumers place more value on quality and service than price alone.

The doctoral research by Ken Wicker through Capella University’s School of Business is titled, “A study of customer value and loyalty in the supermarket industry.”

Wicker, currently vice president for a southeastern U.S. supermarket chain, surveyed shoppers in Atlanta, Ga., with a demographic scaled to provide results applicable nationwide.

Using decision factors of price, quality, service, convenience, store atmosphere and store brands, the research revealed new insights on customer loyalty and perception of value.

A paradigm shift from traditional viewpoints was evident.

“Quality [overall] and high-quality perishables far outranked price,” Wicker reports. “That was the number one predictor of value and loyalty for supermarket customers.”

The findings on quality and loyalty go to the heart of strategic planning, especially in the food business.

“Loyal customers shop with you more often and spend more when they’re with you, whether it’s in the restaurant industry or the supermarket industry,” Wicker explains.

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

— Adapted from an article by Lyndee Stabel, Certified Angus Beef LLC.

Opportunity in Management

Who would have thought five years ago that cow-calf producers would see calf prices at $275 per hundredweight (cwt.) at the same time that oil was priced at $30 per barrel? It’s evidence that no one can predict the future.

“We can watch for trends, though,” said Clay Mathis, Texas A&M professor and director of the King Ranch Institute for Ranch Management, during the 2016 Beef Improvement Federation (BIF) Annual Meeting and Symposium hosted June 14-17 in Manhattan, Kan. “We should try to prepare for what’s likely to happen — create a scenario for the future,” he advised the audience.

Mathis said a growing population with evolving social norms and perceptions of agriculture, increasing costs of production, labor challenges and an uncontrollable pattern of precipitation would have topped the list of concerns for beef producers 20 years ago, and still do today. What about 20 years from now?

Considering the proportional changes in calf prices and expense category indicators over the past couple of decades, Mathis thinks cow-calf producers should prepare for these trends to be somewhat similar in the future.

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

— Adapted from an article by Troy Smith, Angus Media.

— Compiled by Paige Nelson, field editor, Angus Media.