There was a time when the beef industry thought product quality was as good as it was going to get. Those who worked in research and development were exploring everything from pumped product to mechanical tenderization methods to increase consumer acceptance. What changed? Economic signals became more precise, beef quality quantification methods improved and cattlemen acted on the data they received. In a relatively short time, beef quality skyrocketed.  

So, what does the landscape look like today? What’s the next round of advancements going to bring and why should breeders care?  

HOSTS: Mark McCully and Miranda Reiman

GUESTS:  Glen Dolezal and John Stika

Glen Dolezal, assistant vice president, new technology applications, at Cargill Protein, has worked in many facets of the packing sector. He started his career at Cargill in 1999 in research and development, but has added responsibilities during that nearly 24-year tenure to include sales and grading functions. He oversaw the implementation of the company’s tenderness claim and the move to camera grading. Prior to working in the private sector, Glen spent 16 years in academia at Oklahoma State University. A Texas native, he holds degrees from Texas A&M and Oklahoma State University.  

John Stika, president, Certified Angus Beef, leads the American Angus Association’s consumer-facing subsidiary. The brand that is owned by registered Angus breeders and operates to create pull-through demand for Angus cattle has grown to more than 1.234 billion pounds of sales annually under his leadership. He joined CAB in 1999 in what was the feeder-packer relations division, before working in business development and assuming the role of president in 2006. He’s a Kansas farm boy, with degrees in animal and meat science from Kansas State University and the University of Kentucky. 

This episode is sponsored by Westway Feed Products.  Visit https://westwayfeed.com/ to learn more. 

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