I’m sure many of you saw the news from trump looking into the packers. If your looking for quality products you can find all our beef and pork on the @beefinitiative or https://t.co/kBnaDKtNGN or our Barn2Door site https://t.co/kk0UpNDS53 located in East Central MO

What a shitty day across the commodities markets and cattle feeders and fat cattle in seeming free fall for what?

Thank you @tiras_corner Appreciate the help support and promotion of our operation! Consumers can find excellent value by going direct to operations like ours and buy directly from producers in bulk with 1/4, 1/2, or whole beef purchases.

Also we have some of the cheapest food (maybe not healthiest) but the amount of money spent per person as a % of total income is the least in the world. About 10% of income is used to purchase food. We need to get away from the idea food should so cheap https://t.co/PKCTZ2MRiE

Incredible. Much to say. The US has only 1% of our pop as farmers/ranchers. Yet many of those years are negative or break even. When we get a good market for our products we get maligned for our work and products. As a nation should be self sufficient & also paid for our products

The latest Beef article by Nevil Speer discussed the shift in consumer spending on beef & live beef prices from the 80s to 2025. Take away: American cattlemen responded to consumer quality demands & now are being rewarded for that. Today futures hit $240 & $380/cwt. Thoughts?

You can find our family operation listed here. Been here since 1872. We have Red Angus, Red Angus/ Akaushi wagyu cross, Akaushi wagyu beef and shameless plug Heritage Berkshire pork. You can get any of these in East Central MO.

The past 2 days I’ve been at the Western Sustainability Exchange conference. I spoke about soils It’s been a great conference. conversations range from ag finance, marketing opportunities, beef supply chains, superior nutrition from regen beef by Mary Purdy & Ray Archuleta.

Anyone interested in stocking their freezer with some awesome beef? We have a 1/2 beef remaining for a 50/50 Red Angus/Akaushi cross & we have 1/4 and/or 1/2 of a 100% Akaushi Wagyu steer. Both going to the processor in October. If interested DM me. Steaks l are from wagyu cross

Excerpts from beef magazine Top takeaways 1. Placements rapidly dropping & will only continue to decline 2. AUS & Brazil are in similar beef cycle position as US 3. Beef prices currently driven by demand wait until supply sharply diminishes! 4. Will continue thru 2027 Thoughts?

What do you all think of this group of stocker calves (mix of heifers and steers) and either 💯 Red Angus or 50%/50% Red Angus/Akaushi Wagyu. Curious what would you all do. Hold for some time or sell now based on markets and in incoming fall calves

@USDA @LongLiveTheSoil have more flexible programs like these carbon project developers are offering would go along way with getting infrastructure implemented and better grazing management decisions made than the rigid systems that the USDA is offering at the local level.

Today at the Grazing Expo in Billing MT put on by Montana Grazing Lands Coalition & Megan Terry. Really enjoying hearing from these ranchers enrolled in sustainability programs like Kateri, Grassroots Carbon, Native & others. I’ll be speaking here on soil sampling by EarthOptics

Asking beef producers & all cattle vets. What is producing small calves. We have had a majority of our fall calves between 30-50 lbs. Is this disease like anaplasmosis, long periods of high temps. Something else? Would love to hear explanations or others having similar issues.

Grape flavored beef anyone? Seriously though what a way to up cycle grape pomace being in MO Rhineland area plenty of this feedstuff this time of year. And the cattle enjoy it too! What are some unique feedstuffs in your area to feed cattle?

Today I was on the ⁦@agritalk⁩ radio podcast as Dir. of rangelands ⁦@EarthOptics⁩ with ⁦@FarmJournal⁩ and ⁦@TrustInFoodFJ⁩ and Trust in Beef for the field day event near Meyersdale PA at the Maple Valley Cattle Co. Take a listen!

3/3 I see this in our area where there is severe pressure from St. Louis Metro area driving up land prices. In the 80s & 90s land value was $900-1500/ac in 2014 I paid $4000/ac and just last week 50 acres went up for $15,900/acre. What are we to do to stop ag land loss?

2/3 in a Beef mag article it said from 1960 to 1990, approx 1 M acres of ag land/yr was lost. After 1990, the rate 2x for a decade. An est. 88% of the total loss was pasture & rangeland over the past 60 years. How is this contributing to the beef herd loss & rebuilding?

1/3 Learned a new term today - Peri-Urban Expansion. Where Ag land is broken into small units but not like a subdivision. These are properties converted to non ag uses. Basically the divide between ag land and the burbs. The main culprit of the decline of farmland.

Come to the field day event Aug 26-27 by Trust In Beef at the Maple Hill Farm near Mt. Pleasant, PA. Register online. There’s a great line-up of speakers throughout the day. I’ll be speaking on sustainable beef representing ⁦⁦⁦@EarthOptics⁩