Cattle are amazing creatures because they can turn grass into protein, but how they get that grass varies across the country. This episode shares insight on creatively stretching grazing from both small and large operators, and from the east to the west. Tune in now to hear how Chad Woods, Firsthand Foods in North Carolina, and Rob Elder, Elder Farms in Oregon, make things work.

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Find more information to make Angus work for you in the Angus Beef Bulletin and ABB EXTRA. Make sure you're subscribed! Sign up here to the print Angus Beef Bulletinand the digital Angus Beef Bulletin EXTRA.Have questions or comments? We'd love to hear from you! Contact our team at abbeditorial@angus.org.