A story of a steak
By Holly Martin
A chilly morning dawns over the hills near Thermopolis, Wyo. Jim Wilson leads his horse from the barn. His daughter, Billie Jo Norsworthy, and granddaughter, Emme Norsworthy, saddle their own horses. As the crew heads south to gather cattle, they are excited but calm. Today is shipping day and in a few hours, six trucks will be headed south to Kansas with a year's worth of calves bound for the feedyard.
And so begins one of the most exciting stories I've been involved in at High Plains Journal. It's a story of a steak.
It all began last year when we began following a group of quality cattle raised on the V Ranch in Wyoming. We've been following those cattle as they made their way from the ranch in Wyoming, to the feedyard in Kansas, to a processing plant and eventually to the dinner plate.
The idea is to look at how a group of cattle that is managed correctly on the ranch and then in the feedyard affects what the consumer ultimately sees. The series, sponsored by High Plains Journal and Merck Animal Health, promises to be a fun and informative journey for cattlemen--regardless of the segment they work in.
The first part of the series can be found this week on Page 11-A. Along with the stories, we'll be running weekly segments on television on the Angus Report. Tune in for the first story March 4 at 7:30 a.m. CST. You may also find more photos and upcoming video at www.storyofasteak.com, including a photo gallery from shipping day at the V Ranch.
You'd be hard-pressed to find better people than Jim Wilson's family. Jim and his wife, Terry, have been working to build their ranch since branching out on their own in the 1980s. They love ranching and find it an honor to manage the land and the cattle in the best way they know how. The heritage comes from Jim's father, Willard Wilson. And now that the Wilsons' daughter and granddaughter are home and set to take on the future, Jim and Terry know that doing things right is more important than ever.
And that "doing things right" has translated into a solid relationship further down the chain. As this story develops over the next three months, you will see how important the relationships and good management are that make up the "Story of a Steak."
Holly Martin can be reached by phone at 1-800-452-7171 ext. 1806, or by email at firstname.lastname@example.org.