Angus Journal

Angus Journal The Angus Journal is the primary source of information for Angus cattlemen and women.
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06/01/2026

There’s a passion that comes with raising cattle that we all understand, but this business still requires sales to keep our operations going. This June, we’re talking all things “Driven by Demand,” to help you identify your market and ensure that gavel falls in your favor on sale day. Not a subscriber? Visit AngusJournal.net to get your copy today.

The kitchen is loud by design. It demands attention. Pans collide. Oil crackles. Voices overlap. There’s no place to hid...
05/28/2026

The kitchen is loud by design. It demands attention. Pans collide. Oil crackles. Voices overlap. There’s no place to hide, and no room to drift. For years, that pressure felt unbearable.

Like many chefs, Paul Smith came up in kitchens where alcohol was part of the rhythm. A drink after service. A late night that bled into the next day. It wasn’t reckless, it was routine. It was how people unwound, bonded, and kept pace in an industry that rarely slows down. For a long time, it worked.

Until it didn’t. Smith is open about being a recovering alcoholic. He doesn’t frame it as a dramatic turning point or a moment of revelation. It unraveled slowly, quietly. Until it was impossible to ignore.

“The kitchen saved my life,” he says.

What saved him wasn’t stepping away from the heat. It was learning how to stand inside it without numbing himself to the weight of it. Today, Smith leads two restaurants in Charleston, W.Va. He also was named the 2025 Certified Angus Beef ® Chef of the Year. Read more about his story in this article: https://www.angus.org/angus-media/angus-journal/2026/05/saved-by-the-kitchen

When Randall Grimmius, Hanford, Calf., was in junior high, he spent the summer buying a couple hundred head of dairy cal...
05/26/2026

When Randall Grimmius, Hanford, Calf., was in junior high, he spent the summer buying a couple hundred head of dairy calves to grow. Armed with his farm upbringing and a spreadsheet, Grimmius found a niche where he could make money by filling a need.

“I got started from there,” said Grimmius who now operates Grimmius Cattle Company, a large-scale calf raising business in California and Texas.

In the last decade, they’ve entered the Angus seedstock business.

By 2000 the industry had changed. Day-old dairy calves were marketed right off the farm, and Grimmius saw an opportunity to do it differently.

“Information, quality of a calf, and God — that was our three principles of how we try to build our deal,” he said.

Today they take in nearly 2,000 head each day, employing 1,000 people and returning premiums to those who supply quality calves to them. His team’s goal is to make that transition from home dairy to calf ranch as seamless as possible.

Listen to the full episode to learn how data, genetics and relationships have built his business. Hear about everything from his young entrepreneurial ambitions to learning to listen to God’s call here or find the latest episode of anywhere you get your podcasts: https://www.angus.org/angus-media/angus-journal/podcast/the-angus-conversation-season-8/e11-grimmius

05/26/2026

This Memorial Day, we pause to remember and honor the brave men and women who made the ultimate sacrifice for our freedom. 🇺🇸

Their courage and sacrifice will never be forgotten. Today and every day, we are grateful.

Let us take a moment to reflect, remember, and appreciate the freedoms we enjoy because of them.

05/22/2026

the season 8 finale of coming next Tuesday, featuring Randall Grimmius!

"I’m the guy who makes the funny videos,” said Tucker Brown during a presentation during National Cattlemen’s Beef Asso...
05/22/2026

"I’m the guy who makes the funny videos,” said Tucker Brown during a presentation during National Cattlemen’s Beef Association’s (NCBA) 2026 CattleCon. “But I am a rancher first, I promise.”

That distinction matters. Behind the humor and the growing digital audience, Brown, a sixth-generation producer at R.A. Brown Ranch, is focused on the same goals as any seedstock operation: building better cattle, improving efficiency and sustaining a family legacy.

But in today’s cattle industry, Brown believes success depends on more than what happens in the pasture. It also depends on how well producers tell their story beyond it. Discover his tips and tricks in this article: https://www.angus.org/angus-media/angus-journal/2026/04/the-power-of-telling-why

“Well… what do you think?” Robert Totusek asked this question so often that more than a decade after his passing, the qu...
05/20/2026

“Well… what do you think?”

Robert Totusek asked this question so often that more than a decade after his passing, the question still brings a twinkle to the eye of an old friend or draws a soft chuckle out of a former student. Fondly referred to as “Dr. Tot,” the Oklahoma State University professor didn’t ask the question because he lacked answers — rather he believed deep understanding had to be built, not delivered.

To Totusek, progress required curiosity, structure and the willingness to examine every angle. That simple question, repeated over decades, shaped generations of thought leaders and was the cornerstone of the quiet, expansive architecture he left behind.

Join the in celebrating Totusek as a 2025 inductee into the Angus Heritage Foundation: https://www.angus.org/angus-media/angus-journal/2026/05/the-architect

For four months and 16 days, Chef Anthony DiBernardo never came up for fresh air. That’s not a metaphor — it’s a fact.Lo...
05/18/2026

For four months and 16 days, Chef Anthony DiBernardo never came up for fresh air. That’s not a metaphor — it’s a fact.

Long before DiBernardo was a Certified Angus Beef ® brand partner with Swig & Swine, he served as a cook on the USS Batfish submarine, where he and his fellow Navy crew would routinely go under for weeks at a time. The longest submersion meant more than a quarter of the year in the depths of the Persian Gulf.

DiBernardo’s job was part logistics, part psychology — both physically demanding and also extremely fulfilling. He was charged with feeding the crew of 130.

“The thing about submarine duty, the only thing to look forward to is a meal,” he notes. “We were responsible for morale, and it took a very short time to understand that.”

DiBernardo embraced that role very quickly.

“If you were grumpy all day long, it reflected in your food, and then everybody else is grumpy. So, you took it upon yourself to be the cheerleader, do the best you could with the food, make everybody happy, and you’d give them something to look forward to.”

Read about his journey in this article: https://www.angus.org/angus-media/angus-journal/2026/05/his-lifes-work-is-to-represent-yours

05/15/2026

“When it comes to caring for your cattle, every choice matters,” says Kirsten Nickles, Ph.D., sustainability and animal care scientist at Certified Angus Beef. “BQA is a way to communicate to consumers that you’re doing right by your animals, your customers, and your operation.”
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Angus breeders are committed to raising their cattle the right way. Last week nearly 150 producers and fellow cattlemen gathered to get credit for doing so at a Beef Quality Assurance (BQA) training hosted by CCertified Angus Beef ® brandat FFoote Cattle Company This was one of many events from the Raised with Respect™ campaign born from a partnership of Sysco and CAB to highlight the shared commitment to support farmers and ranchers and the entire beef community.

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