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The Angus Table

The Angus Table

著者: Scott Wright
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 Welcome to the new look Angus Australia podcast. This season we'll be bringing you conversations designed to add real value to your business. As members of Angus Australia, you'll hear from the people across the breed and the wider beef industry sharing insights, stories, and ideas that really matter.Copyright © 2025, Angus Australia, All rights reserved.
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  • Welcome to The Angus Table
    2025/10/24

    Welcome to the Angus Table, the new look Angus Australia podcast. This season we'll be bringing you conversations designed to add real value to your business.

    As members of Angus Australia, you'll hear from the people across the breed and the wider beef industry sharing insights, stories, and ideas that really matter.

    From time to time, we'll also sit down with individuals who have a great story to tell. Sometimes we'll have information that could help you in the profitability of your Angus operation.

    Our aim is to keep you connected, informed, and inspired. We'd also love to hear your feedback as this develops in this new look format.

    If you've got ideas, topics, guests, or someone with a story that deserves to be shared, please reach out.

    The podcast is here for our members. If someone is featured on The Angus Table, it's because we believe their experience and their perspective has real value.

    We look forward to bringing you more conversations that support your success in the Angus breed and your farming operation.

    This podcast is proudly brought to you by Angus Australia https://www.angusaustralia.com.au/

    +Follow Angus Australia on + Facebook + Instagram + X + LinkedIn + 

    +Follow Angus Youth Australia on + Facebook + Instagram + X + 

    CREDITS:

    Host: Scott Wright, CEO. Get in touch via email scott.wright@angusaustralia.com.au

    Producer: Mel Strasburg mel.strasburg@angusaustralia.com.au

    Editing and post-production: Ellen Ronalds Keene at PERK Digital.

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    2 分
  • Live from the Zoetis AngusEXPO with Chris Earl
    2025/05/13

    In this episode of Behind the Beef, recorded live from the Zoetis AngusEXPO, Chris Earl of CK6 Consulting shares his journey from Illinois to New Mexico, where he founded Reverse Rocking R Ranch. He discusses the importance of mentorship in agriculture, the integration of faith and family in his work, and the challenges faced by the cattle industry today. Listeners gain insights into the evolving landscape of beef genetics, the significance of building strong relationships within the industry, and the role of innovative platforms like Bid on Beef in connecting producers directly with consumers.

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    34 分
  • Unpacking the Beef Breeding Insights Report with Hanlie Jansen
    2025/01/29

    In this episode of Behind the Beef, Scott Wright and Cheyne Twist are joined by Angus Australia Extension officer, Hanlie Jansen who has joined to discuss the 2024 Beef Breeding Insight Report and its findings.   

    Late last year, a comprehensive report on the 2024 Beef Breeding Insights Survey results was released, as part of the “Enhancing Technology Adoption Across the Angus Genetic Improvement Pipeline” project (P.PSH.1063), funded by the MLA Donor Company (MDC). This initiative, led by Angus Australia, involved two in-depth quantitative surveys of Australian beef cattle producers conducted by an independent market research group.   

    The first survey was conducted in 2019, providing a baseline with responses from 1,023 producers nationwide. A follow-up survey was carried out in 2023 with 977 respondents to build on the initial data and evaluate changes over the five-year period, benchmarking shifts in producer knowledge, attitudes, and the prevalence of Angus and Angus-influenced cattle.   

    Hanlie has joined us to give us a snapshot into these results, what this means for Angus producers and in turn the wider beef industry. 

    Access the Beef Breeding Insights Report here 🔗 

    Contact the Angus Australia Extension Team or contact the Angus Australia office on +61 02 6773 4600.

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    35 分
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