Story of a Steak feature spotlighted all segments of the beef industry 

By Kylene Scott 

More than 10 years ago, former High Plains Journal editor and publisher Holly Martin had an idea to highlight the effort it took to get a steak from the ranch to a consumer’s plate. Along the way Martin and her team documented a steer’s life from conception to the packer and even the consumer. While Martin and others explained and documented the process, they found the people along the way had just as much of a story to share.  

In 2013, the V Ranch in Thermopolis, Wyoming, was featured with Jim and Terry Wilson, Billie Jo, Jason and Emme Norsworthy. Once the steer left the ranch, they visited the Knight Feedlot and Kenny and Mark Knight in Lyons, Kansas. Later they detailed the creation of the steaks and data investigation at West Texas A&M University with Ty Lawrence. 

By 2014, the tour moved farther north during its segments at the Riverbend Ranch Angus and Simplot Land and Livestock in Idaho. Eventually the cattle made their way to Kachina Southwestern Grill where Executive Chef Jeff Bolton encouraged conversations between all along the way. 

In 2015, the SOS visited beef producers in Lawrence County, Missouri, and watched as Rod and Christine Lewis’ cattle sold at the Joplin Regional Stockyard. Later the calves made their way to the Chappell Feedlot in Chappell, Nebraska, and after finishing in the feed yard Palmer’s Food Service, in Rochester, New York, processed the animals and eventually steaks and other beef cuts made their way to food blogger Katie Serbinski, Birmingham, Michigan. 

In the final installment during 2016, Krebs Ranch in Gordon, Nebraska, showcased their cattle production, while University of Nebraska livestock judging coach Brad Bennett discussed why evaluation of beef animals is so important. UNL livestock judging team member Reese Tuckwiller talked about his experience as an intern on the Krebs Ranch, and what skills he can bring back to his home state of West Virginia. 

Martin summed up her thoughts at the end of her first installment of SOS. 

“But in the end, the Story of a Steak isn’t really about the steak at all. It’s about the people along the way,” she said. “We would have been hard-pressed to find a better group of people to profile.” 

Kylene Scott can be reached at 620-227-1804 or [email protected]. 

Behind every steak, there is a story — a story of generations of hard-won experience, of families working to improve the land and livestock entrusted to their care. It’s these folks who feed their animals before they feed themselves and who spend their lives working to leave their land better for future generations. And it’s about people like you, moms-and-dads, chefs-and-cooks, who get to enjoy each nutrient-packed, delicious bite. These are the people behind the story of a steak — a story that isn’t about steak at all. It’s about the people along the way. It’s a story about believing in what you do, doing what matters, and doing it with love.