At Texas Tech University, it does not take long for students to immerse themselves in the beef supply chain. From the smell of feedlots carried by West Texas wind to the lineup of steaks on supermarket shelves, the beef industry presents itself everywhere.
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The implementation of beef-on-dairy crossbreeding is increasing, and Texas Tech is leading the charge through various research efforts.
The culture built through producers working to meet the specifications of the brand to provide consumers with performing product is the cornerstone of CAB. All parts work together through every single stage of the cycle to ensure that what is being created internally is being presented externally.
What started out as custom feeding 10 to 12 cattle each year for themselves, family, and friends has turned into the family’s farm-to-table beef business, The Meat Hoss.
“We do what we can to enhance all their life initiatives,” said Trevor. “We feel like it’s our civic duty to do that. We just want to help fill the needs so the community prospers.”
Based out of Era, Texas, Scott and Stacey Schumacher, along with son, Stran, and daughter, Selah, stay busy with many endeavors in and out of the agriculture industry, including raising Longhorns.