Latest News From Nicole Lane Erceg
Black Ink: The Taste of Change
Which traditions are worth holding on to and which ones need a second look? For so many reasons, this year is one of change.
7 months ago
At the Table: The Code
Meaningful change isn’t accomplished overnight. More often, it happens slowly by chipping away piece by piece until something new suddenly takes shape.
8 months ago
Black Ink: This Too Shall Pass
In troubled times, the comfort of food and good beef in the freezer keeps many Americans content and healthy at home. Hopefully, we will all soon be back in our favorite steakhouse.
9 months ago
Black Ink: Too Much of a Good Thing?
We ended 2019 with 72% of the harvest reaching Choice grade and 8.6% Prime. There’s more premium beef on the market than ever. Could we be approaching our destination, maybe even delivering too much of a good thing?
11 months ago
Consumers Get Rewarded For Eating Beef
The Certified Angus Beef brand just launched a Steakholder Rewards loyalty program, offering members exclusive VIP experiences like a chef plan a holiday dinner, or a trip to a ranch and access to exclusive merchandise.
11 months ago
At The Table: What And Why Are They Buying?
Science may say beef production is carbon neutral, that animal welfare is the best it’s ever been, but for consumers in an era of skepticism, science is just another person’s opinion.
12 months ago
New book release benefits ranchers
Sheltering Generations — The American Barn, is a book that features stories of beef producers in more than 20 states, cataloging ranch life, rural community and the role of barns in our landscape.
1 year ago
Spring Cove Ranch: Built On A Breed
Art and Stacy Butler, Spring Cove Ranch, Bliss, ID, were recognized with the 2019 CAB Seedstock Commitment to Excellence Award this week in Asheville, North Carolina.
1 year ago