by Kit Pharo | Jan 22, 2025 | PCC™ Update, TENET®
As discussed in part 1 last week, we can no longer deny there is a tenderness problem with today’s beef. As a result, I will not order a steak in a restaurant that is not a filet or a flat iron. Those two steaks will almost always provide an extremely enjoyable eating...
by Bobby Thoman | Jan 22, 2025 | PCC™ Update, Quote Worth Re-Quoting
I have made a ton of mistakes by being hard-headed, stubborn and cocky. These mistakes made me who I am – and I wouldn’t change my past for anything! If I’ve learned anything from my mistakes, though, I hope it’s to be more observant. I think Farnam Street nailed it...
by Rob Pierce | Jan 22, 2025 | Bull Workdays, Kit Pharo, PCC™ Update
As many of you know, the Missouri bull evaluation was moved up four days to miss the BLAST of arctic air coming through this week. To make that happen required all members of the PCC™ crew to adapt, adjust and sacrifice. Most of us were dreading the long hours and...
by Bobby Thoman | Jan 15, 2025 | PCC™ Update
I’m in the middle of wrestling season. We were at a tough tournament this past weekend with top kids from Nebraska and Wyoming. It was challenging to say the least! Some of my wrestlers were getting down on themselves thinking that wrestling at that level was...
by Kit Pharo | Jan 15, 2025 | PCC™ Update, TENET®
After 38 years of private research, Frank Hendrix found a way to DNA test beef animals for superior tenderness. He first took his test to a couple of big-name AI companies because their bulls are in the pedigree of most of the beef animals in America. For over 40...
by Kit Pharo | Jan 15, 2025 | PCC™ Update
Many studies and surveys have revealed that the primary complaint consumers have with beef is the inconsistency in tenderness. One study concluded, “Although consumers eat beef primarily because of its great flavor, tenderness is considered the most variable and most...
