Page 31 - MWC 10-5-2023s

BENOIT ANGUS The Midwest Cattleman · October 5, 2023 · P31
continued from page 29
them to a Nebraska feedyard Putting in the Work says. "That’s the way I taught
the BrandTM" logo in their as steers. That bottom end, "As long as it’s got a seat my boys—and hard work, it
sale catalogs. In 2023, 76 per- in a sense, still contributes on it, I can usually do a pret- pays off."
cent of their bull sale offering carcass data as a baseline for ty good job," Everett says. For the Benoits, that’s the
earned the logo. how different genetics per- Now in his mid-80s, he goal: Add quality to the cow
"We put that Targeting the form. wakes before sunrise and herd and improve the quality
Brand mark in our sale cata- With an average CAB ac- climbs into his truck for an- of a steak.
log, and I know a number of ceptance rate of nearly 65 other day of work on the With another generation
customers will buy off that," percent along with those farm. Whether he’s feeding (or two) following in his foot-
Doug says. "And they will grading Prime, the Benoits cows or swathing hay, he en- steps, and the success of the
mark out bulls from their se- have found what works. joys what he does from the ranch to carry forward, one
lection if it doesn’t have the Sharing his love of the seat. Bonnie still can’t plan thing’s for certain: hard work
Targeting the Brand logo." Angus breed, and notion for on him for dinnertime, but is a learned lifestyle at Beno-
At the first of two rounds hard work, Everett Benoit they’ve managed to get along it Angus Ranch.
of culling, the ranch pulls the works alongside sons Doug so far.
bottom 25 percent of bulls and Chad. "If you love doing some-
based on quality and sends thing, it's not work," Everett

CERTIFIED ANGUS
continued from page 27
WHY ARE WE STILL HERE AFTER MORE THAN 25 YEARS?
a tool kit and marketing re-
sources to use in leveraging
the brand's quality.
"For some, direct-to-con-
sumer beef merchandising is
an expanded financial oppor-
tunity. Perhaps it's the oppor-
tunity for the next generation
to come back and join the
family business," Lee says.
"A lot of members have years
of carcass data that supports
the quality of the cattle they
are raising. Previously, we
didn't have an infrastructure
that allowed them to access
CAB-brand merchandising,
and the Ranch to Table ini-
tiative allows us to do just
that."
The program is not re-
strictive solely based on the
quantity of cattle a producer
would process. Instead, CAB
will evaluate the business’
operating plans and market-
ARE
ing approach for the beef pro- MAKE SURE YOU October 27, 2022 Volume 28 No. 10
duced.
"Ultimately, we're looking IN OUR SPECIAL
to put an asset in the toolbox
of registered Angus breed- SHORTHORN
ers—something that allows
them to add value to their
own product or to the calves FEATURE
they're purchasing back from
6TH
customers whose genetics tie OCTOBER 26TH Shorthorn
Page 16
to the breeder’s own opera-
tion," says Lee.
Farmers and ranchers in-
terested in becoming part of
the Ranch to Table program
should visit cabcattle.com/
ranch-to-table for more infor-
mation or to begin the appli-
cation process.

Drovers
PHONE: 417-644-2993 - EMAIL: CATTLEMAN@CUTTINGEDGEUS.COM