The Angus Journal is a monthly magazine known for in-depth coverage of American Angus Association programs and services; the Angus business; herd management techniques; and advertising reflecting genetics herd philosophies.
Issue link: http://angusjournal.epubxp.com/i/435083
148 n ANGUSJournal n January 2015 to cooking demonstrations and chef discussions. Showcasing the largest booth, attendees were treated to CAB chuck eye rolls every two hours. Short ribs, ribeye (the largest-volume item), strip loin and tenderloin were also on display. "What's very key, whether we're talking domestically or worldwide, is that we select the very best distributors in those markets," says Geof Bednar, CAB international director, of the decision to partner with Shuh Sen. "It's a combination of those that focus on quality, as well as have the infrastructure and knowledge to import U.S. beef. Not only are they our largest distributor there, they are also the largest importer of U.S. beef in Taiwan, period." Bednar and his team can't "be there" in every international market, so it's crucial that the brand's quality message and integrity remain intact. The selection of solid partners is the frst step. "From a distance standpoint, we have to try to identify distributors that are going to take the brand not only as a product, but as part of their own personal offering," he says. "It's taking more ownership of presenting the brand correctly — not only selling it, but positioning it to be an extension of ourselves in brand integrity, brand assurance." Editor's Note: Laura Conaway is producer communications specialist for CAB. Meanwhile at the ECC Since its establishment in February 2012, the CAB Education & Culinary Center (ECC) has served as a unique gathering place. Partners in and outside of the beef industry are gaining insight into the brand and the quality beef that defnes it. From cattlemen to media guests and scientists to chefs, more than 175 groups have visited the Wooster, Ohio, venue from all parts of the world. This ECC segment within the "Brand News" column helps keep producers current on recent events there. @ Giant Eagle Market District, Nov. 4 @ Royal Host Japan, Nov. 7 @ FPL Foods, Nov. 11 @ GFS — Canada, Nov. 12-13 @ Hospitality Restaurants with Brand Ambassador Chef Shaun Cline, Nov. 17 @ Celebrity Chef Kent Rollins, Nov. 19 z BRAND NEWS CONTINUED FROM PAGE 147 Behind the beef One of the fortunate parts of a company that is in all segments — from product creation to consumption — is the opportunity to know so many unique people, all with specifc roles in the quality-beef industry. Behind the scenes, these are the folks who help bring the best beef to consumers. Going beyond a job description, they are on fre about the work they do. Meet Jesse Stucky Dreams need a little help, sometimes. You can have it all — the idea, willpower and determination — but occasionally what you need is an extra set of hands. It's a bonus if those hands share the same dream. Enter Gordon and Jesse Stucky. If you're up-to-date with Angus news, you're likely to recognize the former's name. November 2013 saw Gordon elected Association president and chairman of the Board for a year. To many that meant a year of education, a time of guidance and leadership from a man with a passion to further the Angus breed. To Jesse, it meant something a bit different. It had always just been the two of them, father and son, teacher and student, co- workers, friends. With the elected position came the acceptance that, at times, his would be the only hands available. Responsibilities would be heightened, pressures intensifed. Jesse was ready. The Stuckys updated equipment, and Jesse purchased two new horses (which he credits as the most help); but, ultimately, the son flled his father's shoes. Visit their Kingman, Kan., ranch and you're likely to fnd Jesse horseback, checking pens, riding through pastures, feeding cattle. He could do it in his sleep, but there's no way he's missing the real thing. The sunrises, sunsets, there's nothing like them, especially when paired with the knowledge that he's carrying on a dream that began generations before his time on the Kansas land. "The closeness and connection to nature is what I enjoy the most," he says. At 33, the young man is hard-pressed to imagine a life any different. Sure, there were thoughts of another career. College entertained the possibility of life as an emergency medical technician (EMT), but the ranch seemed to always have a way of beckoning him home. "Look more at the big picture," he says. "When it's 20 degrees outside and you've got a foot of snow on the ground and you're working overtime just trying to get everything fed, it's easy to just want to throw up your hands and say, 'I don't want to do this, I can't do this anymore,' but you have to look at the big picture." "There's weeks like this week where it's beautiful fall weather and you get to spend three-fourths of your day on horseback gathering cows. Then there's no amount of money in the world that could buy that from you." An unsung hero of sorts, it's Jesse, perhaps, who supported his dad's role more than anyone else. Albeit from afar, his stepping up allowed his father to step out and teach. To read more about Jesse and others dedicated to the beef industry, check out http://cab.info/1jf.