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.
Series 1 Stories
- The circle of trust
Industry families bind together with like minds to produce great beef. From pasture to fork, the success and satisfaction of each link in the beef production chain, including consumers, relies on the trust that everyone before them held true to their promises. These are no simple tasks. Ranchers, feeders and processors hold the tremendous responsibility… Read more: The circle of trust - Handing Over the Reins
Wilson calves move from one dedicated farm family to another. October finds six semi-loads of the Wilsons’ Salers-Angus range calves winding through Wyoming mountains, over the pancake-flat Plains of eastern Colorado and past the looming wind turbines standing sentinel over the Kansas Plains. Lush new digs in the vibrant green wheat pastures at Knight Feedyard… Read more: Handing Over the Reins - A place of family and future
Ranches don’t only produce beef, they nurture fresh generations dedicated to the betterment of land and livestock. Throughout her childhood and now teenage years, Emme Norsworthy has been allowed to play hooky from school here and there to take part in events critical to her family’s Thermopolis, Wyoming, ranch. While there’s plenty of work to… Read more: A place of family and future - Each steak has a story and the power to spark new ones
A great steak takes years to produce, moments to enjoy and a lifetime to savor the memories it helps secure. A taste bud tickling wisp of savory aroma announces its sizzling arrival just moments before delivery to the table. The knife is met with little resistance and the first juicy bite delivers the rich, buttery… Read more: Each steak has a story and the power to spark new ones
Series 1 Video Segments
- Story of a Steak Series 1 Segment 1
It takes a lot of hard work and focus to produce high-quality beef for consumers. In this first of the Story of a Steak segments, we tell the story of the V Ranch of Thermopolis, Wyo., and the commitment the Wilson family has made to herd health. - Story of a Steak Series 1 Segment 2
In this second Story of a Steak segment, we return to the V Ranch of Thermopolis, Wyo., to continue our look at what it takes to get a steak from the ranch to the consumer. For the Wilson family, that process includes a comprehensive preconditioning and herd health program. - Story of a Steak Series 1 Segment 3
In this third Story of a Steak segment, we travel to Knight Feedyard in Lyons, Kan., where weaned calves from the V Ranch, Thermopolis, Wyo., have arrived. Kenny Knight talks about the yard’s gate-to-plate approach and the importance of a good herd health program. - Story of a Steak Series 1 Segment 4
In this fourth installment of our Story of a Steak series, we visit with John Butler of Beef Marketing Group about the relationship between ranchers and feeders — and how calf information and health history can increase predictability and minimize risk at every level. - Story of a Steak Series 1 Segment 5
In this fifth installment of our series, we check in on the V Ranch calves at the midpoint in the feeding cycle. Here, an important meeting between rancher and feeder ensures the calves make a beneficial transition from pasture to feedlot. - Story of a Steak Series 1 Segment 6
In Story of a Steak’s sixth installment, we wrap up the story with a discussion of why the story behind the steak matters to the future of the cattle industry. - Story of a Steak Series 1 Segment 7
The Story of a Steak series comes full circle as rancher, veterinarian and feeder assess their collaborative efforts to shape herd health and the final product. In this final installment, we look at how decisions from conception to consumer affect quality.
Series 2 Video Segments
- Story of a Steak Series 2 Segment 1
We return to the popular series, “A Story of a Steak,” series 2 with the first of five new segments. We begin in Idaho Falls, Idaho, to learn about where the quality beef cycle begins — sale day. - Story of a Steak Series 2 Segment 2
In the second segment of “A Story of a Steak,” series 2 we travel to Montana to take a closer look at how Riverbend Ranch’s commercial program successfully prepares calves for weaning. - Story of a Steak Series 2 Segment 3
In the third installment of A Story of a Steak series 2, we travel to Simplot Land & Livestock in Idaho to learn how cattlemen are matching quality genetics with herd health and nutrition to produce calves that perform across the entire system. - Story of a Steak Series 2 Segment 4
In the fourth installment of A Story of a Steak series 2, we learn how the collaborative effort between Riverbend Ranches and Simplot Land & Livestock positively impacts feedlot performance and, ultimately, quality beef. - Story of a Steak Series 2 Segment 5
The final installment of series 2 of Story of a Steak in Denver, where the right cattle genetics, herd health and collaborative information-sharing result in a better product for consumers.
Series 3 Video Segments
- Story of a Steak Series 3 Segment 1
Rod and Christine Lewis of Stotts City, Mo., share the first chapter in Season 3 of a Story of a Steak, and why it’s important to pair good genetics with a good herd health program. - Story of a Steak Series 3 Segment 2
Joplin Regional Stockyards is one of the largest cow-calf markets in the country — and a key player in A Story of a Steak. Follow the journey that begins and ends with quality calves from cattlemen Rod and Christine Lewis. - Story of a Steak Series 3 Segment 3
This week on “A Story of a Steak,” we travel to Chappell Feedlot in Nebraska — where quality comes first. - Story of a Steak Series 3 Segment 4
The story of a steak is a story of family. In this segment, we meet the Palmers, whose New York-based food business relies on the efforts of cattlemen committed to quality. - Story of a Steak Series 3 Segment 5
The story of a steak comes full circle in this installment of Series 3. Katie Serbinkski a registered dietitian, nutritionist and food blogger shares why beef is such a valuable part of raising a family.
Series 4 Stories
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Series 4 Video Segments
- Story of a Steak Series 4 Segment 1
Responsible beef goes beyond a quality end product; it starts with quality people. This Story of a Steak series explores the path of one young leader and the next generation of the beef industry. - Story of a Steak Series 4 Segment 2
A story of one young leader and his quest for a future in agriculture. This Story of a Steak series shows it takes a village to raise a young person, and, in this case, a judging team. - Story of a Steak Series 4 Segment 3
A Story of a Steak includes raising both responsible beef and responsible young cattlemen and women. In this chapter, we see how hands-on experience shapes one young leader.