Three key takeaways from the Beef Leader’s Institute

In June, Kinger Cattle’s own Ryan Opie was one of 23 producers selected to attend the Beef Leader’s Institute (BLI), hosted by the American Angus Association, Angus Foundation and Certified Angus Beef. Beginning in Missouri, the group spent a week travelling across five states, stopping to learn more about all aspects of the cattle industry. From feedyards to packers to retailers, the BLI covered the intricacies and logistics of managing an animal from birth to the consumer. And while producers generally understand this journey, it's quite different when you get to experience it and meet with all of the people making it happen on a daily basis. Here are three key takeaways from the week: 

Cattle travel. We’re talking travel with a capital “T”.

As a seedstock producer, it’s important for our operation to raise bulls that have the stamina and feet to traverse a wide ranging country. Yet, when our bulls and females leave our operation to produce offspring, the trip is just beginning.

If a bull has the makings of a herd sire phenotypically and genetically, they may be stood at a genomic and reproductive services company, like ST Genetics. The science involved in safely collecting, assessing and then freezing semen effectively marks the beginning of the process. For an operation like ours, which is 100 percent AI, this process is crucial in ensuring we get quality semen and can effectively breed the females in our herd. 

When calves are produced and sent to a feedyard for finishing, it’s an incredibly regimented and data-driven process. At Weborg Feedyards, one of the BLI stops, the emphasis on nutrition and safe handling of the animals was evident. When deemed ready, the cattle are sent to a packer, like Tyson. This operation is working around the clock to bring protein to your dinner table. While the Tyson plant does cut and package the meat, there are many instances where these cuts are sent to other entities for further processing before making it to the retailer. Finally, whether it is a restaurant owner, store or the consumer directly, the beef is purchased. But, not before extensive testing and marketing. 

“While we’re enjoying a record cattle market, we’re always interested in ensuring consumers have access to high-quality beef. That said, this behind-the-scenes view did provide context for the price tag and amount of work that’s associated with that prime steak on your plate,” said Opie. 

Not all angus beef is created equal. 

While the old adage “pounds pay”, still holds merit, the market is shifting. The increased marketing efforts led by Certified Angus Beef over the last decade has helped to drive demand for high-quality, Prime graded beef.  Data shows that retail demand for Prime beef has risen 20 percent year-over-year, despite high prices at the check-out counter. And now, more than ever before, achieving Prime is attainable. It all starts with genetics. 

Higher marbling scores play a significant role in carcass quality. This trait is also exceedingly heritable, with a score of 0.48, indicating that you can make significant progress in just a single generation of selection. Producers are seeing investment in genetics pay off. Available data from 2024 to 2025 showcase these increased grid premiums, which averaged $289.54/head for Prime beef, $135.24/head for Certified Angus Beef and $90.80/head for Choice - all a noticeable increase from the weekly cash averages. To increase your operation’s opportunity to meet the Certified Angus Beef requirements, Angus bulls with at least a +0.65 marbling EPD and a +55 $G index will help achieve these goals. Come March 2027, you’ll have your pick of our Kinger angus bulls, all of whom exceed these requirements with some reaching a staggering +2.0 marbling EPD. 

Our industry is powered by dedicated people. 

Artificial intelligence generated content, imagery and products are finding their way onto our phones, laptops and conversation. Yet, after spending a week with some of the brightest and most innovative in our industry, it was obvious that the cattle market and its many players are where they are today because of the efforts of so many people. 

“I was struck by the sheer number of individuals who were helping develop new technologies, refining feed programs, or working to ensure angus customers have an edge on their competitors. You would be hard pressed to find a more committed segment of our economy, and many may never see, hear or learn about all they are doing,” explained Opie.