Buehler’s Fresh Foods meat managers recently visited Rod and Laurie Ferguson’s Chippewa Valley Angus farm along with staff from Certified Angus Beef. Rod greeted the group as they gathered inside his barn to hear how this local veterinarian first got involved with the Angus breed.

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As a young teen, a neighbor’s black Angus cow caught Rod’s eye. His family farm already was home to a small herd, but no black Angus cows. That was soon going to change! Rod, with his father’s help, obtained a loan to purchase his first Angus cow – and never looked back! He and his Angus cows won many awards throughout the years. Rod was thrilled to see the popularity of these black cows grow and grow. It has been on the upswing for decades!

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The goal of Chippewa Valley Angus farm is to improve the already excellent breed. The farm breeds for small calves who grow strong quickly. He knows these small, healthy calves can thrive without a lot of human intervention.

The Fergusons also breed for increased marbling found in the beef (tiny white flecks found in beef that augment flavor and tenderness). Did you know the monounsaturated fatty acid, oleic acid, found in beef is the “good” kind of fat found in olive oil. Yes, eating beef is good for your health!

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Throughout the visit, Buehler’s meat managers could observe the herd grazing and resting peacefully in grassy, spacious pastures. Rod emphasized that he concentrates on doing what is best for the animals. He referred often to animal expert, Temple Grandin, who has advised ranchers around the world on humane care of animals. She is highly respected in by Angus ranchers.

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Rod takes great care to make sure his Angus cows are happy. He asked the group of guests to stop for a minute and just listen. There was silence. Rod explained that “Mooing” would have indicated distress in the herd. All the cows were calm.

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Rod feeds his beef locally produced grain and minerals. The vet declared, “Animals eat a healthier diet by far than humans. Not as varied, but healthier.”  That’s thanks to the intensive science that goes into studying what’s best for producing the best beef.

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Rod and Laurie have hosted groups from around the world – spreading their knowledge about the Angus breed. Supply and demand for the Angus beef is effected by many things around the globe. Drought makes farmers and ranchers sell off their herd, initially increasing supply, but in the long run, breeding stock is reduced and take years to rebuild. A drought in Australia or a high demand for beef in Japan can effect the price of beef in the USA. And Certified Angus Beef is the mark of quality wherever you find beef!

Buehler’s is so fortunate to have Certified Angus Beef’s corporate office just up the road. The organization oversees selection of beef for the program – with high standards that guarantee shoppers who purchase CAB beef that they will be getting high quality meat!

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Thank you to Rod & Laurie for the opportunity for Buehler’s meat department mangers to visit Chippewa Valley Angus farm and learn first hand about the program.