<p>The crew pauses to give thanks to the folks who work tirelessly to put beef on tables around the world. Rancher Matt Perrier stops by to talk about the history and day-to-day operations at Dalebanks Angus in Eureka, Kansas –about 60 miles east of Wichita in the Flint Hills. Also, American Angus Association chief Mark McCully joins the crew to talk about the state of the beef cattle industry, and what the future holds.</p>

The crew pauses to give thanks to the folks who work tirelessly to put beef on tables around the world. Rancher Matt Perrier stops by to talk about the history and day-to-day operations at Dalebanks Angus in Eureka, Kansas –about 60 miles east of Wichita in the Flint Hills. Also, American Angus Association chief Mark McCully joins the crew to talk about the state of the beef cattle industry, and what the future holds.

Thank you Farmers and Ranchers

Take a deep dive into beef and beyond. Join renowned Chef Tony Biggs, Meat Scientist Diana Clark and self-proclaimed Master Taster Bryan Schaaf as they explore meat science, culinary innovation and storytelling with some of the bastions of the food world, delivered to you from the epicenter of the world's foremost premium beef – the Certified Angus Beef ® brand – in Wooster, Ohio.

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Thank you Farmers and Ranchers

Thank you Farmers and Ranchers