Cattlemen’s College
Consumers – Their Beef Expectations
Phoenix, Arizona, January 28, 2004
Mike Hertel

1.	Introduction

2.	What is Stock Yards
•	Our Mission
•	Our History
•	Our Customer

3.	What we sell our Customers
The Top Ten Beef Items on Menu’s
•	Ground Beef
•	Tenderloin Three Cuts
•	Boneless Strip
•	Bone-In Strip
•	Boneless Ribeye
•	Bone-In Ribeye
•	Porterhouse 
•	T-Bone
•	Top Sirloin Butt
   
4.	What are the new Beef Cuts 
•	Teres Major
•	Flat Iron
•	Shoulder Clod Heart
•	Bone-In Tenderloin

5.	What do we tell customer about the Beef Industry
•	From the farm to the chefs table
•	USDA Inspection
•	USDA Grading Standards
•	Meat Buyers Guide 
•	U.S. Native Cattle vs. Imports
•	Breeds, what’s out there
•	Retail vs. Foodservice